Fried Fish Amritsari

Chef	:	Chef Kunal Kapur
Recipe Servings	:	3
Recipe Cook Time	:	35 Minutes + Marination Time
..................................................................

Relish exquisite Punjabi flavours and cook sensational the authentic deep-fried fish preparation straight from Amritsar.

Ingredients

• 1 Sole (fish)
  
  1 lemon
  
  1 Tbsp red chilli powder
  
  1 Tbsp heeng
  
  1 Tbsp ajwain
  
  1 Tbsp ginger & garlic paste
  
  1 Tbsp besan2 Tbsp maida,
  
  1 Tbsp turmeric powder
  
  1 Tbsp chaat masala,
  
  Salt
  
  Pepper powder

Method

Marinate the fish pieces with lemon juice, salt, red chilli powder, heeng,  ajwain, ginger-garlic paste, besan, maida, & turmeric powder.

Now, deep fry fish.

Sprinkle some chaat masala & serve.

Key Ingredients: red chilli, sole, fish, turmeric, asafoetida,carom seeds, lemon, salt, maida, all purpose flour, ginger,garlic, pepper, black pepper

Read More

Southern Italian-style chicken

Ingredients

• 4 small red onions
• 1 bulb of fennel
• olive oil
• 1 teaspoon chilli flakes
• 1 tesapoon fennel seeds
• 1 pinch of ground cinnamon
• 1 pinch of saffron
• 4 free-range chicken thighs
• 4 free-range drumsticks
• 1 x 400 g tin of plum tomatoes
• 2 fresh tomatoes
• 1 small handful of black olives (stone in)
• 300 g couscous
• a few sprigs of fresh coriander

Method

Peel and finely slice the onions, then trim and finely slice the fennel.

Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the chilli flakes, fennel seeds and cinnamon and cook slowly for 10 to 15 minutes, or until soft and sticky.

Meanwhile, add the saffron to a small cup, top up with a little hot water and set aside – this will draw the flavour out of the strands and allow it to mix evenly in the pan when you add it.

Heat 1 tablespoon of oil in a large frying pan on a high heat, add the chicken thighs and drumsticks and brown on all sides, adding them to the veg pan when golden.

Pour in the saffron-infused water, followed by the tinned tomatoes, breaking them up with a wooden spoon. Fill the empty tin with water, pour into the pan and mix together.

Add the bay, finely slice and add the preserved lemons, roughly chop and add the fresh tomatoes and destone and tear in the olives.

Season with a good pinch of sea salt and black pepper, then leave to bubble away for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.

Put the couscous into a bowl and just cover with boiling salted water, then pop a plate on top and leave to fluff up.

Serve the chicken and couscous, scattered with picked coriander.

Read More

Avakkai

Chef	:	Nithya Ravi
Recipe Cook Time	:	15 Minutes + Keep for a week
..................................................................

Avakkai is a type of Andhra pickle. Along with a mix of spices, this recipe also used black channas.

Ingredients

• 3 raw mangoes
  
  8 tsp red chilli powder
  
  2 tsp turmeric powder   
  
  1 tsp fenugreek powder
  
  2 tsp mustard   
  
  Salt to taste
  
  1 tsp asafoetida
  
  3/4 sesame oil
  
  4 tsp black channa     

Method

Choose solid,firm and good variety mangoes.Wash,pat dry and cut in to cubes as shown.

Take mustard in a blender and powder nicely.

Place cut mangoes in a clean vessel.Add red chilli powder,turmeric powder, fenugreek powder, asafoetida, mustard powder and salt.

Add sesame oil and black channa.

Mix well. Keep it covered in a clean jar and use after a week.

The peculiarity of this pickle is addition of black channa and it gives a good aroma to the pickle, so don't avoid it.

Adding red chilli powder is up to you, you may reduce it if you want.

Do mix the jar daily once and keep it in sun light with a cloth tied to the jar. This increases the shelf live of the pickle.

Key Ingredients: mango, red chillies, asafoetida, sesame oil, salt, mustard, fenugreek powder

Read More