Monday, 26 October 2009

Fried Fish and Chicken Boti


Ok, so dont have a step by step of these.. but still they are so worth eating :) So just noting them down.

For the fish:
Marinate 1 and half kilo fish fillets in
4 tbls besan, mixed with 1 tsp salt, 1 tsp black pepper, 1 tsp ginger garlic paste, 1 tsp fish masala (recipe below) and 1 tbls white vinegar, 3 tbls mustard oil. Mix it, marinate the fish for at least a day and fry in hot hot mustard oil and a tbls ghee...






**fish masala - dry roast a tsp each of fengureek, coriander seeds and white cumin, half a tsp of kalongi and ajwain. Grind them and 1/4 tsp garlic powder together. Use a tsp or less, according to your taste for fish**

For the chicken:
Cut 2 large breast fillets into cubes, marinate in a mix of 1 cup yoghurt, 125 ml cream, 1 tbls ginger garlich paste, yellow food colour, 1 tsp salt, 1 tsp garam masla and 1 full tsp amchoor - or mango powder. Marinate overnight. Thread on skewers and brush with oil. Set under the grill. Alternately, heat a tbls ghee in a small pan and put the chicken in and stir fry till done. The stir fry gives u more juicy boti.. but the grilled version is good too. Serve hot...





Meethi Paneer Biryani

Ok, its Meethi - as in Fengureek... and not meethi as in sweet :))  A different taste, somewhat unusual, but I find it a refreshing change from the usual meat and chicken affair. Worth a try, even if its only once...

You need
3 mugs rice, soaked
5 green cardamons
1/2 zeera
1/2 tsp dry fengureek seeds
Salt to taste

2 blocks, or 400 grms of paneer, fried - I used halloumi
2 bunches fresh meethi leaves
1 bunch fresh mint, chopped
2 onions, finely chopped

2 cups plain yoghurt
100 gms almonds, fried in some ghee
1/2 tsp salt, 1/2 black pepper, 1/2 garam masala, 14 tsp each jaipfal and jawetri and ground green cardamon

Do this:

1-heat some oil in a pot, add the fengureek, cardamons and zeera to it and let it splutter



2- add the rice, salt and enough water for it to cook.. and cook as u would normal pilaw..

3- once rice is done, let it rest and cool down a bit

4- wash, clean and blanch fengureek leaves for 2 minutes. You want them to retain colour and smell




5- heat some oil in a pan and add the onions. Let them get golden in colour and add the yoghurt, spices and simmer, covered, for 5 minutes

6- add the paneer cubes and let it cook for a few minutes. You want a gravy like look..


7- add the meethi leaves and cover, letting it simmer for 5 minutes. Turn off heat and set aside



8- layer rice in another pot, adding half of the paneer meethi mix, sprinkling some almonds and half the chopped mint. Repeat, till all is used up. Cover the pot with aluminum foil and put the lid on. Let it sit till it gathers steam.



9- open.. and enjoy with plain dahi or the kababs :)


 

Melt in ur mouth kababs..


I am sure there is another name for them somehow.. or maybe someone can come up with a name for me.. these kababs are sooo soft.. Just be careful - the longer you leave the mince with the papaya mixed in, the softer they will become.. and so even more difficult to form or fry, since they will just keep getting tender. So papaya only shortly before frying..

You need
1 kilo mince meat - do be careful that u dont wash it.. it should be dry
50 grms papaya, made to paste in blender with a little water
2 onions, blended with very little water
2 tbls roast chickpea flour (besan)
3 tbls cornflour - or more if needed
1 heaped tsp salt
1 heaped tsp black pepper
1 tbls ginger garlic paste
1 tsp cumin and coriander powder each
1/4 tsp haldi

Do this:

1- mix all the ingredients together - if u have blended either the papaya or onions with too much water and the "dough" looks too wet to hold together, add some more cornflour




2- if you're not frying immediately, dont add the papaya just then, otherwise the kababs will be too soft to hol together. Add it up to 2 hours before frying time

3- heat oil to really hot, and add a large spoonfull of the mince mix, flattening it in the pan itself with the back of a spoon dipped in oil




4- let it get all crusty and brown and then carefully turn it and let the other side brown as well on moderate heat

5- remove, set and serve hot...



Note: the inside will feel as if its not done - but no worries, it is.. its just the papaya that makes it so.. these kababs are perfect with simple roti, a sald and chutney. Or with me coming-soon meethi-paneer biryani :) Enjoy :)