Palak Ka Kapa

Palak Ka Kapa

It is a Kumauni style spinach preparation. It is easy to cook and in through sense a soul food.  It is eaten with hot steamed Rice.

Ingredients
1 Bunch Palak (Spinach) chopped
2 tbsp  Rice flour
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2  Whole Dry Red chillies broken into pieces
1/2 tsp Cumin seeds
Pinch of Asafoetida
Salt to taste
2 tbsp Mustard oil

Method
Take oil in a wok and heat it on high flame till smoking hot. Lower the flame. Add cumin seeds and whole red chillies. As the cumin seeds crackles, add the rice flour and asafoetida. Sauté  it  until the color of rice flour becomes light brown in colour. Add the spinach, salt, chilli powder and turmeric powder. Mix the spinach well. Add 1 cup of water and cook approximately for 10 minutes on high flame or until done, stirring and mashing it occasionally with a ladle. Switch of the flame.  Cover and let it stand for 10 minutes. Serve with hot steamed rice.

Asian Grilled Snapper Su's Style.....

Asian Grilled Snapper Su's Style.....

This a simple grilled fish, made with Asian flavours, an experiment in my kitchen. The flavour of curry leaves is very dominate here.

For making the Tomato paste
Ingredients
4 Tomatoes de seeded and cut into pieces

Method
Take a blender, add the tomatoes and blend it. Take a pan, add the tomato puree. Cook the purée till all the water dries up and it turns into a paste.

For the  Marination of the Fish (Stage 1)
Ingredients
Whole Snapper fish about a kg. cleaned and slit
Salt
Juice of 1/2 lemon

Method
Marinate the fish with lemon and salt. Let it rest for 15 minutes.

For the Wet paste
Ingredients
1/4 cup Curry leaves
4 Fresh Chillies
14 Garlic cloves
1 small piece Ginger sliced
Salt to taste
1 tsp Cumin seeds
Tomato paste
2 tbsp Lemon Juice
2 tbsp Sesame Oil or Olive Oil

Method
Grind all the above ingredients in to a paste.

For the  Marination of the Fish (Stage 2)

Ingredients
Fish
Wet paste

Method 

Rub the paste properly on the fish and in between the slits. Let it rest for 20 minutes.

To Grill the Fish
Ingredients
Marinated Fish
Lemon slices
Tomato slices
Onion slices
Handful of Curry leaves
2 tbsp Oil

Method
Take a baking tray. Spread 2 layers of foil paper. Keep the fish in the centre. Add the curry leaves, lemon, tomato and onion slices around the fish. Bake it at 200 degrees celcius for 10 minutes. Take out the tray and drizzle oil on the fish. Bake it for another 10 minutes. Serve hot.

Keema Tadka Achari........

Keema Tadka Achari........

It is a dry dish and it can be had with Parathas. 
Ingredients
500 grams Mutton / Chicken Keema
3 Onions chopped
2 Tomatoes chopped
1 tbsp Garlic and Ginger paste
3 Green chillies chopped
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Fennel seed powder
1 tbsp kasoori methi
Salt to taste
1 tbsp Mango pickle masala
4 tbsp Ghee
1/4 cup Coriander leaves chopped

Method
Take a pan, add the ghee and let it heat. Add the Onion and sauté it till brown in colour. Add garlic ginger paste and chopped  chillies.  Sauté it for 2 minutes. Add the tomatoes.  Stir and cook for 2 minutes. Add the salt, turmeric powder, chilli powder, garam masala powder, fennel powder, Kasoori  meethi and mango pickle masala. Stir and cook for 2 minutes. Add the Kheema. Stir it, cover and cook, stirring it occasionally till the keema is done. Garnish it with coriander leaves.

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi

Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala

2 Onions roughly chopped

4 Green chillies

12 Garlic cloves

1 small piece of Ginger

6 tbsp Desiccated Cocount

1 tbsp Poppy seeds

1/2 tsp Turmeric powder

Handful of Coriander leaves

Method

Grind all the above ingredients into a fine  paste.

For the Gravy

1 kg Chicken pieces

2 Onions sliced

1 cup Curd

1 stick Cinnamon crushed 

3 Cloves crushed 

3 Cardomom crushed 

2 Bay leaves

Salt to taste

2 tbsp Raisins

Juice of 1/2 Lime

Wet ground paste

4 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing

Method

Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.