gjaggu's Recipe World

Bangda Fish Fry

2009-06-24T08:34:00.000-07:00

here is jaggu's Grannys Bangda fish fry...here everything is to taste and no quantitative scale needed..

Ingredients:
mackerel Fish (as many as u need)
Red chilli powder(more the merrier)
a small lump of Pure Hing (dissovled in water)(American English = asafoetida)
Salt (a bit more than to taste for Xtra Zing)

coarse rice powder for frying
and Oil for deep fry

Method and Preparation:
First when buying Bangda fish from fisherwo-man,haggle with her/him,till s/he gives u some extra bangdas for same amount.if s/he doesnt relent, then consider walking off slowly move towards other seller...s/he will call u with voice louder than Disco music..finally when transaction is done...tell her/him that s/he will have good business today..sport a smiling face while paying...then run as fast u can...else u have to sleep on empty stomach.

Cut and clean the fish(bangda)..Remove and discard the fish head(some people keep as it is,we dont use them unless our head is missing),make a small opening at the stomach of bangda,clean the insides and wash and pat thoroughly. Make 4 to 5 deep cuts on both the sides,keep aside.

Mix Chilli powder,little dissolved hing and salt for smooth paste...taste the paste..it shud be xtra salty spicy..bcoz we are using fish..and fish is normally bland in taste..

marinate the fish for 10 mins at room temperature.. more time the better fish will taste...(Max time is 20 mins for marination at room temperature ...else fish will be fishy!!)

roll the marinated fish in rice powder coating all sides..deep-fry the marinated fish just before serving...fry till crisp and reddish brown in color.

Like this:

serve with lemon and Onion and Rice and sambar...Bon appetite!!

Chicken Cafreal

2007-10-21T09:07:00.000-07:00

Chicken Cafreal
This recipe is believed to have originated from Africa. It basically means "grilled chicken", although in Goa it is fried instead of being grilled.

1 kg chicken,cut into chunk size pieces with skin
1 lemon, juice
2 tbsp oil
2 potatoes, peeled and sliced
salt to taste
For the green masala
6 green chilies
6 cloves garlic
2 green cardamom pods
2 cloves
bunch of coriander leaves
1 inch ginger
1 teaspoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder

1.Pierce the chicken with a fork.
2.Marinate them in salt and sour lime juice Grind the masala ingredients to a paste spread this paste too over the chicken and let it marinate for atleast 2 hours .
3.Heat the oil in a large frying pan and add the chicken pcs and saute for 10 mins,till the skin of the chicken is dark and the juices run clear when the chickenare pricked.
4.Halfway through add the potato slices so that they too fry with the chicken.
Serve hot with lemon wedges and bread.

Chicken-65

2007-10-21T08:44:00.000-07:00

The story of chicken 65.

As is well known,in all the kallu (country liquor) bars "the favourite `food fight' is who eats the maximum chillies". If you have witnessed an evening in one of these places you will realise that it is a symbol of machoism to be able to eat more chillies then the next man.

Capitalising on this, an enterprising hotelier started the chicken 65 denoting that for every kilo of chicken - 65 chillies were used. It caught on and is today one of the mainstay of Hyderabadi snacks.Of course, others have told me different stories for the creation of chicken 65 but all of them remain shrouded in mystery but the dish itself looms as large as life.

250gms Chicken..preferably headless and boneless chicken
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chili Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour,
1 tbsp maida
1 egg
Hand full of Curry Patha
5-6 Green Chilies,
5-6 garlic chopped
1/4 cup Coriander
Salt to taste
Oil for frying

Method:

1. Cut chicken into small pieces and wash them.
2. To the chicken add ginger-garlic paste,egg,garam-masala pwdr,colour,corn flour,maida,chilly pwdr,salt turmeric pwdr. Mix them well.Let it marinate for about 1/2 an hour.
3. After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.
After the chicken becomes crispy but not dark colour take them off.
4. Now in the same oil deep fry the curry patha, few garlic (chopped),green chillies slited (length wise) till crispy.
5. At last decorate the fried chicken with fried curry patha, green chillies and coriander.

Serve hot as a snack with chopped coriander leaves and lemon wedges.

Chicken Sukka

2007-09-09T00:19:00.000-07:00

Chicken Sukka

Ingredients
1 Chicken Small pieces
5 large Onion chopped
4 large Tomatoes chopped
1 tbs Garlic chopped
1 tbs Ginger chopped
1 cup Coconut grated
3 Green Chillies
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 1/2 tsp Garam Masala
3 Cinnamon sticks
3 Cardamom
6 Pepper corn
6 Cloves
2 Bay leaves

Method :
Heat oil and add cinnamon, clove, pepper, cardamom, bay leaves. When they crackle add chopped onion and fry till golden brown.
Add tomatoes and fry for 5 min.
Add ginger garlic and green chillies and stir.
Add turmeric, coriander, cumin, chilli and garam masala powder and fry till oil seperates from masala.
Add chicken and stir for 5 min. Add salt and little water and cook for 7 to 8 minutes.
Now add grated coconut and mix it. And keep on simer (low fire) till chicken is cooked.
The water should dry, make it sukka.
Add lots of chopped coriander leaves.

Serve hot with Chapati /Rotis. – Recipe courtesy:bawarchi.com

Mix Veg Kurma

2007-09-08T23:49:00.000-07:00

Mix Veg Kurma

Ingredients
3 Carrots
1/2 Cauliflower
2 potatoes
1/2 cup green peas
4 green chillies
1/2 bunch coriander leaves
1 cup coconut grated
2 cinnamon pieces
3 garlic cloves
2 tsp pepper cloves
3 tsp oil
Salt

Method:
Wash and peel carrot, potatoes. Cut into small pieces.
Wash and cut the cauliflower into small florets.
Boil all cut vegetables in just enough water
Grind the masala using grated coconut, green chillies,coriander,cinnamon ,garlic and peppercorns.
Mix the masala with the cooked vegetables. Boil for few more minutes till the vegetables completely done.
Add salt and garnish with coriander leaves.

Serve with hot with chapati

Aloo Matar Sabji

2007-09-08T23:44:00.000-07:00

Aloo Matar Sabji

Ingredients:
250gms Potato
250gms green peas
1 Green chilli
½ tbsp Coriander powder
½ tbsp Turmeric powder
2 tbsp Vegetable oil
Few Chopped Coriander leaves
Salt to taste

Method:
Wash and then peel off the potato skin and green peas
Cut the potatoes into small pieces
Heat one tsp of oil in pan
Cut the green chilli and put it in pan and fry for few seconds
Add the green peas and stir fry on medium flame for two minutes
Add chopped potatoes.Add a little water
Add coriander powder and turmeric powder
Add salt to taste and then stir to mix properly and close the lid
After 8-10 minutes, Sabji is ready to serve.Garnish it with Coriander leaves

Aloo gobhi

2007-09-08T23:42:00.000-07:00

Aloo gobhi

Ingredients:

2 Potatoes, peeled and small cubed
I Cauliflower, broken into small florets
1 tsp turmeric
2 tsp coriander powder
2 tsp chilli powder
1/2 tsp each of cumin
1/2 tsp mustard
salt to taste
2 tbsp oil
coriander leaves to garnish

Method:
1.Heat the oil in a pan .
2.Once oil is hot, add the cumin and mustard seeds. Let it splutter.
3. Add the potatoes and all the dried spices. Keep aside, the florets.
4. Mix well, cover and cook for a couple of minutes.
5. Remove lid, add the florets and salt and mix well.
6. Put the lid and allow to cook for a couple of minutes.
7. Remove cover, stir, transfer to serving dish and garnish with coriander leaves.

Enjoy with warm roti.