Homely BBQ Chicken

Chicken medium pieces 2 kg,cleaned,washed and drained.
Lime 2,extract juice,kashmir chilly powder 2 tblspn,turmeric powder 1/2tspn,
pepper powder 1tspn,salt to taste.Mix the ingredients together,marinate chicken

pieces and refrigerate overnight.Half cook chicken,allow to cool.

If BBQ sauce is available,rub the chicken with 2tblspn sauce and keep for 2-3hrs.
(BBQ sauce (home made)corn flour 1tblspn,mustard sauce 1tspn,tomato paste 1tblspn,
shallot and garlic paste 2tspn,salt to taste.)
Heat a nonsticky pan,add 1tblspn oil,drop in chicken pieces,simmer flame,slow cook,
turning chicken pcs,till it is barbecued and dried.

Have the chicken as a starter with a healthy salad.

 

Chicken liver,heart,neck and stomach curry

After party preparation chicken pieces
(liver, neck, heart and stomach )300-400gms, cut into small pieces,
chicken masala 2tsp., pepper powder 1tsp., turmeric powder 1/4tsp.,
salt to taste, onion 1, tomato 1, both chopped, green chilly 2, silted,curry leaf 1 sprig,
ginger garlic paste 11/2tsp. Cook the ingredients in 1cup water in a
pressure cooker. When pressure vents out, boil again to get the curry to preferred consistency,
adjust salt ,add little garam masala and more curry leaves.

Serve with rice.
 

Easy neymeen curry

Tail and head pieces of neymeen(seer fish) after party preparation 400gm,
Onion small 1,ginger 1inch pc,garlic cloves 3,all three finely chopped,
green chilly 2,slited,curry leaf 1 sprig,kashmir chilly powder 2tspn,
coriander powder 1/2tspn,turmeric powder 1/4 tspn,fenugreek powder
1/3tspn,salt to taste,kudampuli(gambogia) 4 cloves.
Mix the ingredients in 11/2cups water,allow to boil.At boiling point add
fish pieces,allow to cook,when gravy thickens,add 2tspn coconut oil,
swirl the wok,off the flame.Serve after 2-3hrs.
Taste good and is healthy.

Egg pepper roast

Hen eggs 9,boiled,cooled,peeled and striped.Sprinkle salt to taste,keep aside.
Shallots.250 gm,garlic 15cloves,both to peel,clean and grind to a paste.
Cooking oil 2 tblspn,pepper powder 1tblspn,turmeric powder 1/2tspn,lime juice 1tblspn.

Heat little oil in a pan,fry the striped eggs,rolling on the pan,keep aside.
Add balance oil,add shallot garlic paste,saute till,the paste thickens,add
pepper and turmeric powder,simmer flame,stir for 45 secs,add 1/4 cup
boiling water,combine well ,adjust salt,add lime juice,fried eggs,roll over for 2mins.
Transfer into a serving bowl.

 

Masala Ghee rice

Basmathi rice 3cups,clean,wash ,allow to drain.
Ghee 11/2tblspn,fennel seeds 1tblspn,cinnamon stick 2 inch ,broken into bits,star anise 1,splited,
cloves 5,cardamom 2,mace little,pepper 1tspn,salt to taste.
Heat ghee in a pressure cooker,drop in spices,stir till aroma spreads,add rice,stir for 2 mins,
add 7 cups boiling water and salt,close the cooker.When pressure forms fully,off flame,wait till pressure,vents out.

 

Transfer into a serving bowl,spread,run a fork through it.

neymeen curry

Serve with your favourite fish curry,pappad and salad.

 

Jeera rice

sona masuri rice 2cups,wash and drain.
coconut oil 1tblspn,cumin seeds 2tspns,salt to taste.
frozen green peas 1/2cup,sugar 2tspn,cook the peas in enough water along with sugar.
Heat oil in a pressure cooker,drop in cumin seeds,allow to pop,add salt and rice,stir for 2
minutes,add 41/2 cups boiling water,close the cooker.When pressure is fully formed,off the
flame,allow to cool,add green peas,spread in a basin,run a fork through it to keep rice
seperated.
Can serve in parties,along with pappad,pickle,chutney and bittergourd fries.

Neymeen curry(seer fish curry)

Seer fish steaks 1 kg, cleaned, washed, drained, marinate with 2 tsp., Kashmir chilly powder and
salt to taste. Refrigerate for 3 hrs.
Onion 1,thinly sliced, green chilly 5, silted, ginger 2inch, garlic cloves 6, both thinly sliced,
coconut milk thin 2cups, thick 1/2cup, Kashmir chilly powder 2tspn, coriander powder 1tspn,
turmeric powder 1/3tspn,fenugreek powder 1/2tsp., curry leaf 2 sprigs, coconut oil 2tblspn,
gamboge (kudam puli) 6cloves, tomato 2, cut into rings.
Heat oil in shallow wok, drop in half curry leaves, allow to splatter, add onion, sauté till light
brown, add ginger, garlic, green chilly, sauté till aroma spreads, add chilly, coriander, turmeric

powders, stir for 30 secs, add gamboge thin coconut milk, allow to boil. At boiling point add fish pcs,
allow to cook, adjust salt, when gravy thickens, simmer flame add thick milk, fenugreek powder, swirl the wok, add balance curry leaves, tomato rings, swirl to spread gravy over tomato rings.

Serve after 2 hrs.