Very flavorful dish full of aroma, specially when you are sick of eating same chicken curry everyday. My very own recipe, just love it with vinegar pickled green peppers ❤

Ingredients:

• 1.5 kg chicken, cut into 12 – 16 pcs.
• 2 medium sized onions, sliced
• 1 tbspn freshly crushed ginger and garlic
• 1 cup oil

FOR CHUTNEY

• 1 bunch or 1 cup coriander leaves
• 2 garlic cloves
• 2 tomatoes, sliced
• 2 tbspns lemon juice
• 3 green chillies
• 1 cup yogurt
• Salt
• 1 tspn red chilli powder
• 1 tspn turmeric
• 1 tspn coriander powder
• 1 tspn cumin seeds

FOR GARNISHING

• Few coriander leaves
• Few ginger juliennes
• Few lemon wedges or slices

Method

• Wash and pat dry chicken pieces and put them in a deep mixing bowl.
• Combine all the ingredients (except yogurt) given for chutney in blender and make chutney. It is more like tomato chutney.
• Pour over the chutney on to chicken pieces and marinade for 1 hour. Now mix in whipped yogurt (without water) and leave for 30 more minutes.
• Meanwhile, heat oil and fry onion. Add ginger garlic when onions are translucent so they are fried with onion.
• Add marinated chicken pieces leaving the marinade in the bowl and stir fry for 10 minutes. Now add the remaining mixture in the bowl and cook it covered on low medium heat for 20 minutes.
• The oil will begin to separate, add garnish ingredients and serve hot with roti.

Masala fish is not curry type fish, it is more like fried fish in spicy masala. This recipe gives fish two flavors at a time, the crunchy, spicy coating on the fish and aromatic, well seasoned masala.

Ideal for winter dinners, small gatherings and one dish parties. It took me some time to make it but everyone said it was wort waiting for ❤

Ingredients: 

FOR FISH

• 2 kg fish (rohu)
• 2 tbspns cracked coriander seeds
• 2 tbspns red chilli flakes
• 1 tbspns salt
• 1 cup besan (gram flour)
• ½ cup lemon juice
• Oil for shallow frying

FOR MASALA

• 1 cup oil
• 2 large onions + 3 cloves garlic + 1-inch ginger + 4 green chillies
• 3 large tomatoes (Chopped)
• Salt to taste
• Red chilli powder
• 1 tspn turmeric powder
• 1 tspn black cumin seeds
• 1 tspn chaat masala
• 1 tspn dried fenugreek leaves (kasuri methi)

FOR GARNISH

• Green coriander leaves
• Green chillies

Procedure:

• Wash and pat dry fish. Apply salt and lemon juice and massage for about 5 minutes. Add rest of the stuff and keep aside for 30 minutes.
• Heat oil in frying pan and fry fish fillets in batches. 3 minutes per side. This process is to avoid the flaking of fish in masala and to give it a spicy, crispy coating.
• For masala grind 2 large onions + 3 cloves garlic + 1-inch ginger + 4 green chillies in food processor.
• Heat oil in wok and fry ground onion mixture. When translucent, add chopped tomatoes and mix. Add a splash of water if needed. Add all the spices and mix. Add a cup of water and let the masala simmer for 5 minutes on medium high flame.
• Add fried fish fillets in the pan without over lapping, garnish with coriander and green chillies and cook covered on low medium heat for 5 minutes. Flip sides and cook for further 5 minutes.
• Take out the fillets in the serving platter or dish and spread the masala on top.
• Serve hot with home made roti and raita.

Kaleji (liver) is the first thing that comes in our home on Eid ul Adha which is also known as Bakra Eid. So here is an easy and quick recipe to serve your family which gives a flavor of Eid.

Ingredients:
1 kg liver
1 cup oil
2 onions, sliced
2 tomatoes, sliced
4 tbspns yogurt
2 tbspns crushed ginger garlic
1 tbspn whole garam masala (1 big cardamom, few cloves, few peppercorns, cumin seeds)
Salt to taste
1 tbspn chilli flakes
1 tspn turmeric
1 tbspn coriander coarsely ground
1 tspn garam masala
2 tbspns fenugreek leaves
6 green chillies sliced
2 tbspns lemon juice

It was the favorite item on table when I made it for my family gathering. The recipe is so easy and simple and require ingredients which are probably already in your pantry…. lets get started!

Crispy Fried fish

Ingredients:

• 2 kg Frying fish (cut into small fillets) (with bone or without bone – your choice)
• Salt to taste
• 2 tbspns black pepper
• 2 tbspns crushed garlic
• 2 tbspns crushed green chillies
• ½ cup vinegar
• 4 tbspns dark soy sauce
• 2 cups flour (seasoned with salt and pepper)
• Oil for deep frying

Procedure:

• Wash and pat dry the fish fillets.
• Add salt and vinegar and give it a good massage on each fillet. Keep aside for 10 minutes. Drain excess vinegar.
• Mix in garlic, green chillies, black pepper and soy sauce. Keep aside for 40 – 60 minutes minimum or 6 hours. You can freeze it for up to 1 month for later use.
• Heat oil to 190 degrees Celsius.
• Coat each fillet in flour mixture and keep aside until all the fillets are done.
• Start frying them in batches. 10 minutes per batch.
• Serve hot with ketchup or tartare sauce.