Meen Polichathu

Meen polichathu for me is one of the tastiest authentic recipes from Kerala. I tried it for the first time in a restaurant and the "karimeen polichathu" was absolutely fantastic in taste. I always wanted to try this recipe at home, but kept procrastinating. Finally this year Onam, a lot of extra banana leaves & inspite of using a few for some tasty ela adas, I was still left with a few more banana leaves and finally made it. The effort was rewarding and I cannot wait to share the recipe with everyone! :)

Here goes the recipe:

Ingredients:

For the marinade

1. Whole fish ( I used white pomfret) - 4 nos

2. 1tbs turmeric powder

3. Salt to taste

4. 2tbs Chilli powder

5. 2tbs Coriander powder

6. 2 tbs black pepper

7. Lemon juice or curd- 2 tbs

8. 2tbs Garam masala

9. 3-4 tbs of oil for shallow frying

For the masala:

1. Pearl onions- 20-25 nos

2. Tomato-2 medium sized ones

3. Ginger garlic  paste- 2-3 tbs

4. Curry leaves- 8-10 leaves

5. Turmeric powder- 1/4 tbs

6. Chilli powder- 1 tbs( more if you like it really hot)

7. Garam masala-1 tbs

8. Coriander powder - 1 tbs

9. Finely chopped green chillies- 2 nos

10. Salt to taste

11. Coconut milk- half cup

12. Banana leaves 

13. Oil as per need

Method:

1. Clean the fish thoroughly and it might be a good idea to use some vinegar and salt for the final rinse. Make gashes along the length of the fish on both sides. Pat dry the fish and marinate it. Keep aside for at least 2 hours for the spices to sink in really well.

2. After the two hours, fry both sides of the fish lightly by flipping it when necessary. Once done, take it out on a plate and set aside.

For the masala:

1. In the same pan that was used to shallow fry the fish,heat some oil and once hot, put some mustard. When it crackles, add the finely chopped pearl onions and ginger garlic paste. Stir it well until the onion changes colour, but ensure it doesn't get burnt.

2. Once the onion changes colour add the nicely chopped tomatoes and cook covered until the tomatoes turn soft. Once soft add the spices and salt. Stir it for a few minutes and finally add the coconut milk. The gravy should not be too runny and should be thick. Let this mixture cool.

The final part:

1. Take the banana leaf and clean it well. Gently heat it over an open flame to make it soft. Spread some masala on the leaf and place the lightly fried fish on this. Now add some masala on top of the fish and fold the banana leaf and tie it or use toothpicks to secure and seal it.

2. Heat some oil in the same pan and put the banana parcel in it and cook well for at least 5 mins on both sides. It would be a good idea to cover and cook, so that the fish is well cooked.

 

3. Repeat the process for the remaining fish.

4. Serve with steaming hot rice and garnish with some raw onions and lime. Enjoy a yummy meal that is sure to go well in your tummy! :))

Stuffed & Grilled Whole Chicken

I wanted to make something nice & different for my Hubby's B'day & was going through lots of recipes when I stumbled upon something that looked really yummy...It was called Kozhi Nirachethu meaning stuffed Chicken...:) My hubby happens to be a lover of Good food & Exotic different recipes too...So it seemed perfect  to cook something special & different on his Bday...:)
Luckily the result was awesome & we loved it...Wanted to share the recipe & hope you like it when you try it...:)

This should serve at least 4 adults...

Ingredients:

For marinating:

1.Whole Chicken(small)
2.Red chili powder- 3 tbs
3.Lime
4.Salt to taste
5.Haldi powder-1/2 tbs
6.Garam Masala- 2 tbs
7.Black Pepper- 2 tbs
8.Oil-2 tbs

For the stuffing:

1.Onion- 1 no(finely sliced)
2.Jeera-1/2 tbs
3.Cloves-2 nos
3.cinnamon- small piece
4.Red chili powder-1 tbs
5.Haldi powder-1/2 tbs
6.Coriander powder-1 tbs
7.Garam Masala-1/2 tbs
8.Kitchen twine
9.Ginger garlic paste-1tbs
10.salt to taste
11.Oil-3 tbs
12.Boiled eggs-2 nos(sliced into two)

For the gravy:

1.Onions-2 nos(thinly sliced)
2.Ginger Garlic Paste- 3 tbs
3.Green chillies- 2nos(slit)
3.Tomatoes-2 nos(finely chopped)
4.Salt to taste
5.Red chilly powder-2 tbs
6.Haldi powder-1/2 tbs
7.Coriander powder-1 tbs
8.Garam Masala-1/2 tbs
9.Oil-3 tbs
10.Water as required

For the Grilling:

Some vegetables could be used along with the Chicken for grilling.You could use veggies like Potatoes,carrots,mushrooms,beans....The vegetables needs to be cut in thin long strips & marinate them with some haldi,chili & salt...keep them for some 15 minutes....

Procedure:

1.Wash the chicken very well & rub off the chicken with lime,to remove all smell & clean it thoroughly...Once cleaned, marinate the chicken with the ingredients mentioned for marination...Keep refrigerated for a minimum of 2 hrs. ...

2.For the stuffing, heat oil, add jeera,cloves & cinnamon and once it sputters, add the sliced onions & ginger garlic paste...Stir well & once the onion starts changing colour, add the masalas & salt...Keep stirring until well cooked....add the boiled eggs & mix. Keep aside & once cooled, take the marinated chicken & stuff the chicken with this mixture...tie the legs of the chicken with kitchen twine & ensure the filling doesn't come out....
Heat some oil in a pan & shallow fry the chicken with the stuffing in it..Ensure both sides get browned..

3.Take a greased baking plate & arrange the marinated vegetables leaving space in the centre for the chicken..Place the stuffed chicken in the centre & pour some oil on top...You could use the oil that you used to shallow fry the chicken earlier.Cover this with some aluminium Foil.....Preheat the oven & bake the chicken covered for at least 3o minutes...You could set the temperature at 180 degrees.

4.In the meantime, heat some oil in a pan & add the sliced onions,ginger garlic paste to it...saute well & once the onions start changing colour,add the chopped tomatoes...mix well & cook until pulpy...add all the masalas & salt & if its very dry, add some water....Once the chicken has been baked for 30 minutes, take it out & pour this gravy on top..Now bake uncovered for another 45 minutes....Keep turning the chicken & veggies to ensure even cooking.....The end result is sure to make you happy....Once done,serve with Rice....Enjoy....:)))))

 

Fish Biryani

Wow! Got an amazing response on Face book after posting pics of some of my culinary exploits...That encouraged me to add a few more recipes to my modest list...:)
This one happens to be my hubby's favourite & he loves it....:)
This is inspired by the typical Malabar style fish biryani & I had a favourite restaurant in Bangalore, during my college days, which served amazing Fish Biryani....I do not know if it is still there, but the fish biryani they served was heavenly.........BTW the restaurants name is Relish....
Hope you all do relish this after trying....:D
So here goes my recipe:

Ingredients:

For Marination:
1.Fish fillets(cleaned & deskinned)- 1 kg
2.Haldi powder- 1/2 tbs
3.Red Chilly powder-2-3 tbs
4.Coriander powder- 2-3 tbs
5.Ga ram Masala- 1/2 tbs
6.Pepper powder-1-2 tbs (you can omit if you do not want it to be very spicy)
7.Ginger garlic paste-2 tbs
8.Small onions paste- 2 tbs
9.Curd- 2 tbs
10.Oil-2 tbs
11.salt to taste

For the curry Part:
1.Onions-2 large ones(thinly sliced)
2.Tomatoes- 2 large(finely chopped)
3.cashews-5- 6 nos
4.ginger garlic paste-3 tbs
5.green chillies-2 nos(slit)
7.Haldi-a pinch
8.chilly powder-1 tbs(more if you want it v spicy)
9.coriander powder-1 tbs
10.garam masala-a pinch
12.salt to taste
13.Oil- 3-4 tbs

For the Rice:
1.Basmati Rice or Jeera rice-3 cups(soaked in water & salt for at least 20 Min's)
2.Bay leaf- 1 big
3.Cloves-1-2
4.Cinnamon-a small piece
5.elaichi- 1 pod(split)
6.Ghee- 3 tbs
7.Jeera- 1/2 tbs
8.Onion-1 no(thinly sliced)
9.Salt to taste

For the Garnish:
1.fried cashew pieces
2.fried thinly sliced onions
3.Finely chopped Coriander leaves

Procedure:
1.Firstly marinate the fish with all the ingredients mentioned & keep aside for at least 2 hours.Its best if kept refrigerated for a minimum of 5-6 hrs....
2.After the required time has lapsed after marination,shallow fry the fish pieces until golden brown & keep aside..
3..In the meantime take a large pan & heat some oil, add the sliced onions,ginger garlic paste & cashews....saute for a while until the onions start changing colours...add the chopped tomatoes & keep stirring until a little pulpy...Switch off the flame & let this mixture cool down a little...Once cooled, make a  smooth paste of this mixture in a grinder..Then again heat the pan with some oil & add this paste into it along with the slit green chillies...add all the masalas & keep stirring until the oil starts separating from this paste & mixture....add some water at this stage & some salt too..once the consistency is thickish add the fried fish pieces into it & let this boil for a minute or two..The gravy should be really thick....Set aside...
4.For the Rice,take a heavy bottomed vessel & heat some ghee.Add the bay leaves,cloves,cinnamon,elaichi & jeera to it & once they start sputtering, add the thinly sliced onions & stir well. Once the colour changes add the washed rice & stir well...add some salt too & keep stirring ensuring the rice doesn't get burnt..Add requisite water (I follow 1:2 ratio) &  squeeze some lemon juice into it. Let it come to a boil. Put a lid on the vessel & reduce the flame to low & let the rice cook for another 5-10 Min's...switch off &  d not remove the lid for at least half an hour.....
5.Take a large dish & layer it with Rice & the curry until over....finally garnish with fried cashews, onions & coriander leaves.....

Finally Enjoyyy.....:)))))