Chicken in Coconut MIlk

          This is a very easy and an equally yummy chicken curry cooked in coconut milk. I made it a bit spicy to balance the sweetness of the coconut milk. There is not much frying or sautéing required and is basically simmered till done. I kept the gravy a little runny - a soupy type. However, you can adjust the consistency according to your preference. So it is a complete hassle free dish that can be enjoyed with any form of rice like steamed rice, pulao, plain biryani or jeera rice. 

• 500 gms. Chicken, curry cut
• 2 onion. blended into a paste
• 1 tbsp. ginger-garlic paste
• 1 cup yogurt, beaten
• 1/2 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 2 tsp. red chili powder
• pinch of nutmeg powder
• salt to taste
• 2-3 tbsp. oil
• 2 Bay leaves
• 2 dry red chilies
• 1" stick cinnamon
• 3 cardamoms
• 4 cloves
• 1/2 tsp. peppercorns
• 1/2 mace
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves, chopped

           Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours. 

          Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Sauté for a few seconds. 

           Add the chicken pieces from the marinade. Sauté on a high flame for 2-3 minutes. 

          Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.

          Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.

Batter Fried Pomfret

          Calling all fish lovers to try this easy and yummy pomfret fish fry that has been dipped in batter. There is a slight twist here. The main hidden ingredient in the batter is masoor dal (red lentils). It is accompanied with other basic ingredients to come up with this exceptionally yummy fish fry. 

          Request you to savour it, if possible, with a drizzle of some kasundi. If not, either green chutney or a dash of lime. You'll simply love it. You may substitute pomfret with any other fish of your choice. So do give it a try by following a step by step pictorial recipe to prepare it. 

• 1-2 whole pomfret fish, cleaned, washed & drained

To marinade -  

• salt to taste 
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tsps. lime juice
• 1 tsp. mustard oil

Batter -  

• 1/4 tsp. masoor dal (red lentils), soaked for 30 minutes
• 1 small onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. nigella seeds (kalonji)
• 1 egg
• 1-2 tbsp. roasted chickpea flour
• pinch of hing

          Mix together all the ingredients mentioned under marinade and rub it all over the fish. Keep it aside for 15 minutes.

          For the batter, in a bowl, combine all the ingredients and make a batter with required quantity of water. It should not be too thick or too runny. Just the right consistency.

         Heat some oil in a pan / tawa. Dip the fish in the batter and shallow fry till golden brown on both sides. Enjoy with kasundi / green chutney / a dash of lime.

                      Mix all ingredients mentioned under marinade & rub all over the fish. 
                      Keep it aside for 15 minutes.

                      For the batter, mix all ingredients & make a batter with some water. It
                      should not be too thick or too runny.

                       Dip the fish in the batter.

                        Shallow fry till golden brown on both sides. 

                                Enjoy with kasundi / green chutney / a dash of lime.

                         Made this omelette with the leftover batter. Enjoy it with sauce
                         or green chutney.