Simple Fish Cake Recipe

Fish cakes are everyone's favourite. They are simple to make, require very few ingredients, are less messy and taste great.  Ingredients such as lemon grass, ginger and Kaffir lime leaves used to make these fish cakes give it a tangy taste and a Thai twist. Serves as an excellent party starter or any time snack.

Ingredients for Simple Fish Cake Recipe

White fish fillet - 350 gm
Kaffir lime leaves - 2
Onion - 1, small
Ginger - 2 to 3 slices
Garlic flakes - 2
Lemon grass - 1 tsp chopped
Coriander leaves - 1 tbsp, finely chopped
Fish sauce - 1 tbsp
Potato - 1 large, boiled and mashed
Green chili - 1
Egg - 1, beaten
Peanuts - 1 tbsp, crushed
Green beans - 8, thinly sliced
Breadcrumbs
Salt
Oil, for frying

Method for Simple Fish Cake Recipe

Blanch the lime leaves in hot water. Allow to cool and shred them.

Grind onion, ginger, garlic, lemon grass and green chili to fine paste.

Put this paste in a food processor and add fish, fish sauce, mashed potato, peanuts and salt. Process till smooth paste.

Remove in the plate and add to it chopped coriander leaves, thinly sliced green beans and shredded lime leaves.

Mix well and divide in equal portions. Flatten the fish cake, roll in breadcrumbs and shallow fry  on medium hot oil till golden in colour on both sides.

Serve hot with a dipping sauce.

Tip

You can use fresh lime leaves as a substitute for Kafir lime leaves.

Fish Moilee Recipe

Fish Moilee or Meen Moilee is one of the traditional and well known recipes of Kerala. Meen Moilee is traditionally cooked with Surmai or seer fish but one can experiment with almost any kind of fish. Surely the results would turn out fabulous. I am using fish fillets in the following recipe, but traditionally sliced fish is used commonly. Make sure to use thick slices if you are cooking with sliced fish. Do not over cook the fish.

Ingredients for Fish Moilee Recipe

Fish fillet - 500 gm, cut in large cubes
Coconut milk (thick) - 1/2 cup
Coconut milk (thin) - 2 cups
(Use one large coconut to first extract 1/2 cup of thick milk and then followed by 2 cups of thin coconut milk)
Onion - 1, sliced
Tomato - 1, cubed
Curry leaves - 10/15 leaves
Mustard seeds - 1/2 tsp
Coriander leaves - 1 tbsp, chopped
Green chilies - 5 to 6, slit
Coconut oil - 2 tbsp (you can also use olive oil)
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garlic - 8 cloves
Ginger - 1 tbsp, crushed
Red chili - 4
Cashew nuts - 5 to 6
Coconut slivers - 2"
Salt, to taste

Method for Fish Moilee Recipe

Grind to paste garlic, ginger, red chili, coconut sliver and cashew nut. Set aside.

Heat oil and add to it mustard seeds, green chilies, onion and half the curry leaves. Saute till onions are transparent.

Add the ground masala, coriander powder, cumin powder, turmeric and continue to saute till the raw smell of the masala fades.

Add thin coconut milk, salt and mix well. Gently add to this the fish slices. Add tomatoes and rest of the curry leaves.

Lower the heat and simmer till fish is almost cooked. Add the thick coconut milk and continue to simmer till the gravy turns thick. Garnish with coriander leaves.

Serve hot with rice.

Easy Indian Chicken Curry Recipe - Gavthi Chicken Recipe

Gavthi Chicken or country chicken often refers to Country Rooster Chicken which is bony and lean and the meat of such chicken is on a tougher side and takes a bit longer to cook than the normal broiler chicken. But such country rooster chicken meat imparts delicious flavour to the curry and rather it is said that it is the curry that is to be enjoyed other than the chicken! Here is an easy Indian Chicken curry recipe which includes coconut, sesame and cumin seeds to impart delicious flavours to the chicken curry.

Ingredients for Easy Indian Chicken Curry Recipe

Indian Country Rooster (gavthi chicken) - 800 gm
Onion - 3 medium
Dry coconut - 1/2 cup, desiccated
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 8 cloves
Ginger - 1 inch
Coriander leaves - 1/2 cup, washed
Turmeric powder - 1 tsp
Green chili - 2
Salt
Oil - 2 to 3 tbsp
Coriander leaves, for garnish

Method for Easy Indian Chicken Curry Recipe

Clean the gavthi chicken and rub it with turmeric, salt and little oil. Allow it to stay so for 30 minutes.

Roast one whole onion on gas flame. Keep on turning it sides, till done.

Dry roast sesame seeds, cumin seeds and dry coconut on a tawa. Allow the onion, sesame seeds, cumin seeds and coconut to cool.

Heat a heavy bottom pan. Finely chop rest of the two onions and saute. Add chicken and allow to cook for few minutes. Add to it red chili powder, garam masala and little salt. Remember we have added little salt to the chicken earlier. Cover and continue to cook for next ten minutes on slow flame.

Add 4 cups of water and continue to cook the chicken. Cover and allow the chicken to cook for about 30 minutes. Keep checking in between and give it a stir. Then cover and continue cooking.

Once the onion has cooled down, peel and roughly chop the onion. Place it in a grinder and add roasted sesame seeds, cumin seeds, coconut, coriander leaves, garlic cloves and ginger. Add some water and grind this mixture to fine paste.

Add the ground paste to the chicken. Mix well. Check the salt and add little water if you wish to have more gravy. Cover and cook for few minutes till the chicken has cooked perfectly.

Once done, add coriander leaves for garnish and serve hot with roti and rice.

Chicken Masala Recipe

Indian style Chicken Masala Gravy is loved and enjoyed by all. It is very easy to make and cooks in no time.

Ingredients for Chicken Masala Recipe:

Chicken - 1 kg, cut into medium pieces, cleaned
Onions -  2  large, finely chopped
Green chili - 2 to 3, whole or sliced
Ginger garlic paste - 2 tbsp
Tomato paste - 2 cups
Red chili powder - 1 tsp
Garam masala powder - 1 tbsp
Turmeric - 1/2 tsp
Oil - 3 tbsp
Coriander leaves - 1 tbsp
Salt, as required

Method for Chicken Masala Recipe:

Heat a non-stick kadai, add onions and saute. Add to it ginger-garlic paste, green chilies and continue to cook until onions are soft.

Add red chili powder, salt, garam masala powder, turmeric and fry.

Add tomato paste and continue to cover and cook. Cook until the mixture is homogeneous.

Add chicken and mix well. Cover and continue to cook on a low flame. Add little water and allow the chicken to cook. Give a stir at regular intervals. Check the gravy, if needed add little water. But the gravy should be thick. Check the seasoning.

Garnish with coriander leaves and serve hot with roti and steam rice.

Prawns Balchao Pickle Recipe

Prawns pickle is one of the most popular dishes of East Indian Cooking. It is easily avaiable at retail stores or East Indian stores. But cooking this recipe at home is just wonderful. It can be prepared easily and can be stored in the refrigerator for months.

Ingredients for Prawns Balchao Pickle Recipe:

Prawns - 500 gm
Onion - 1, chopped
Tomato - 2, finely chopped
Garlic - 10 flakes, chopped
Ginger - 5 gm
Dry red chilies - 5 to 7
Garam Masala Powder - 1 tbsp
Vinegar - 3 tbsp
Curry leaves - 1 sprig
Salt, as required
Oil - 2 tbsp

Method for Prawns Balchao Pickle Recipe:

Grind dry red chilies along with ginger, garam masala powder and vinegar.

Heat oil, saute garlic and onions. Drop in the ground paste and continue to saute.

Add the chopped tomatoes and cook on low flame until it is mixed well and homogeneous. Keep adding little water in intervals.

Add prawns and salt. Cook till done.

Indian Crab Curry Recipe

Ingredients for Indian Crab Curry Recipe:

Crabs - 4 medium sized
Onion - 3
Tomato - 2, finely chopped
Kashmiri red chilies - 3 to 4
Fresh coconut - 1 cup
Tamarind paste - 1 tbsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger - 1" inch
Garlic - 5 to 6 flakes
Cumin seeds - 1 tsp
Cinnamon stick - small piece
Oil - 3 tbsp
Salt, as required

Method for Indian Crab Curry Recipe:

Wash and clean crab. Pull off the top shell, discard the stomach bag. Discard the greyish white fingers. Wash and clean them again.

Grind coconut along with red chilies, coriander powder, turmeric, garlic, cumin seeds, onion and cinnamon to fine paste. (Add little water if required).

Heat oil and fry the ground paste. Add the crabs and continue to fry.

Add chopped tomatoes and salt. Stir and continue to cook.

Add tamarind paste and mix well. Cook for few more minutes and check the seasoning.

Serve hot.

Indian Masala Lobster Curry Recipe

Ingredients for Indian Masala Lobster Curry Recipe:

Lobsters - 4 large, live
Tomato - 4, chopped
Onion - 2 large, finely chopped
Tamarind paste - 1 tsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Turmeric - 1/2 tsp
Vinegar - 1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Ginger - 1 tsp, finely chopped
Salt, as required
Oil - 2 tbsp

Method for Indian Masala Lobster Curry Recipe:

Boil live lobsters. Once done set aside. Remove the meat from shells.

Dry roast coriander powder, cumin seeds, cloves, turmeric, chili powder and grind along with vinegar.

Heat oil, drop in chopped onions and ginger, saute. Add the ground paste and lobster meat. Fry for a few minutes.

Add water enough for desired gravy. Add salt, and finely chopped tomatoes. Cook.

Finally add tamarind paste. Check the seasoning and remove from heat.

Serve hot.

Kasoori Jhinga Recipe - Easy and Yummy Prawn Starter

Ingredients for Kasoori Jhinga Recipe:

Tiger prawns - 1 kg, deveined and cleaned
Curd - 1 cup, beaten
Besan (gram flour) - 1 cup
Coriander leaves - 2 cups, chopped
Lemon juice - 3 tbsp
Ginger garlic paste - 2 tbsp
White pepper - 2 tsp
Kasoori Methi - 1 tsp
Chaat masala - 1 tsp
Saffron - few strands
Oil, as required

Method for Kasoori Jhinga Recipe:

In a bowl, mix curd with ginger-garlic paste, coriander leaves, white pepper, kasoori methi, saffron strands and salt. Mix well.

Lightly dry roast gram flour and mix it with the marinade.

Add prawns  to the marinade and set aside for at least 4 hours.

Cook the prawns on a hot tandoor till done. Brush little oil on prawns while cooking.

Once done sprinkle lemon juice and chaat masala. Serve hot.

Kheema Kebab Recipe - Mutton mince kebabs

An easy and delicious starter made with mutton mince, chana dal and Indian spices.

Ingredients for Kheema Kebabs Recipe:

Kheema (mutton mince) - 500 gm
Ginger - 1 tbsp, chopped
Onions - 3, finely chopped
Coriander - 1 cup, finely chopped
Mint leaves - 1 cup, finely chopped
Chana dal - 2 tbsp (dry roast and grind to fine powder)
Cream - 2 tbsp
Khoya - 50 gm
Garam masala powder - 1 tsp
Poppy seeds paste - 2 tbsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Sugar - 1/2 tsp
Salt, as required
Oil, for frying

Method for Kheema Kebabs Recipe:

In a large bowl, add ingredients to kheema (except oil) and mix well.

Divide the mixture into small, equal sized portions and shape them into balls.

Deep fry on medium flame till golden brown. Remove on absorbent paper.

Serve hot with mint chutney, sliced onion and lemon wedge.

Gosht Dibahar Recipe - Delicious mutton recipe cooked in almond paste

Ingredients for Gosht Dilbahar Recipe:

Mutton - 1 kg, small pieces
Onion paste - 4 tbsp (slice two large onions, fry golden brown and grind to fine paste)
Garlic pate - 2 tbsp
Almond paste - 4 tbsp, (Soak around 20 almonds, discard skin and grind to smooth paste)
Black pepper powder - 1 tsp
Turmeric - 1 tsp
Garam masala powder - 1 tsp
Ghee - 1/4 cup
Oil - 2 tbsp
Poppy seeds paste - 1 tsp
Ginger paste - 1 tsp
Hung curd - 1 cup
Green chili - 4, sliced
Coriander leaves - 2 tbsp
Ginger - 1 tsp, sliced
Almonds - 5 to 6, halved and fried
Salt, as required
Sugar - 1 tsp

Method for Gosht Dilbahar Recipe:

In a large fry pan, heat ghee and oil together. Add garlic paste and ginger paste. Fry well on slow flame. Add to this onion paste and almond paste. Saute. Add poppy seeds paste and continue to fry. Remove the saute mixture in a plate.

In the remaining oil and ghee mixture fry the mutton for around five minutes. Add the fried mixture and curd. Mix well. Continue to cook the mutton on slow flame till half done.

Add salt, sugar, black pepper powder, turmeric, garam masala powder and mix well. Cover and continue to cook the mutton on slow flame till it's cooked.

Remove the mutton in a serving bowl and garnish with coriander leaves, sliced green chili, fried almonds and sliced ginger. Serve hot.

Mutton Sukha Recipe Rajasthani Style

Ingredients for Mutton Sukha Recipe Rajasthani Style:

Mutton - 1 kg, medium pieces
Ghee - 1/4 cup
Oil - 1/4 cup
Curd - 1/4 cup
Red chili seed's paste - 3 tsp (just remove the seeds from dry red chili, add little water and grind to paste)
Ginger - 1 tbsp, grated
Almond paste - 2 tbsp, soaked and peeled
Poppy seeds paste - 2 tbsp
Coconut paste - 2 tbsp
Khoya - 1/2 cup
Milk - 1 cup
Rosewater -  1 tbsp
Lemon juice - 2 tbsp
Sugar - 1 tsp
Salt, as required
Coriander leaves - 2 tbsp, for garnish

Method for Mutton Sukha Recipe Rajasthani Style:

Heat oil and ghee together in a large fry pan. Fry red chili seed's paste and grated ginger. Add curd and saute on slow flame. Add to this mutton, salt and sugar. Add little water and cook mutton till its done.

Once the mutton is cooked check that the water is drained completely. Now add to it almond paste, poppy seeds paste, coconut paste and fry well. Add milk and khoya, mix well. Place a lid on the fry pan and allow it to cook till the mutton is completely dry and done.

Remove from heat and squeeze in the lemon juice. Mix well and then add rose water. Garnish with coriander leaves.

Serve hot.

Kashmiri Mutton Chops Recipe Type 2

As I said I have learnt two methods for Kashmiri mutton chops recipe. Here's second type.

Ingredients for Kashmiri Mutton Chops Recipe Type 2:

Double mutton chops - 10 nos
Green cardomom - 6
Cloves - 5
Fennel seeds - 1 1/2 tsp
Cinnamon  - 2 sticks
Milk - 4 cups
Gram flour - 1/2 cup
Rice flour - 1/4 cup
Red chili powder - 1 tsp
Asafoetida (hing) - 1/2 tsp
Lemon juice - 1 tbsp
Ghee - 1/4 cup
Salt, as required

Method for Kashmiri Mutton Chops Recipe:

Place cardamom, cloves and fennel seeds in a small muslin cloth and tie over a knot to make it a small pouch.

Heat a large saucepan, place the mutton chops along with milk and 4 cups water. Drop the spice pouch into it. Cook on medium flame till water drains.

While the chops are cooking, mix the rice flour and gram flour together. Add water to make a thick batter. Add to this salt, red chili powder, hing and mix well.

Remove the chops from the saucepan and allow it to cool.

Once cool, dip each mutton chop in the batter and deep fry in ghee. You can also use oil for frying instead of ghee, or mix oil and ghee in 1:1 proportion.

Serve hot with lemon wedge, onion rings and red chili sauce.

Kashmiri Mutton Chops Recipe Type 1

I have learnt two methods for Kashmiri Mutton Chops Recipe. So I am naming it Type 1 and Type 2.

Ingredients for Kashmiri Mutton Chops Recipe Type 1:

Double mutton chops - 1 kg
Curd - 1 cup
Red chili powder -  2 tsp
White vinegar - 1 tbsp
Ghee - 1/4 cup
Oil - 1/4 cup
Onion - 1 large, sliced
Egg white - 1, beaten
Bread crumbs - 1 cup
Fried onion slices - 2 tbsp
Salt, as required

Ingredients for ground paste:

Onion - 3 medium, chopped
Garlic - 10 cloves
Ginger - 2 inch
Raw papaya paste - 2 tbsp
Cinnamon - 1 inch stick
Black peppercorn - 1
1 tbsp
Garam Masala powder - 1 tsp


Method for Kashmiri Mutton Chops Recipe Type 1:

Ground ingredients mentioned for paste.

In a bowl, mix the ground paste with salt, red chili powder, curd and vinegar. Mix well and drop ion the double mutton chops in it. Marinate for a while.

Heat oil and ghee together in a pan.

Remove chops from the marinade. Dip each chop first in egg white first and then in bread crumbs. Drop them in the pan and fry golden. Serve hot.

Hara Mutton Fry Recipe - Green Masala Mutton Fry

Ingredients for Hara Mutton Fry Recipe:

Mutton - 500 gm
Ghee - 1/4 cup
Oil - 1/4 cup
Onions - 4, sliced
Garlic paste - 2 tsp
Ginger paste - 2 tsp
Shahjeera (caraway seeds) - 1/4 tsp, crushed

Ingredients for Marinade:

Red chili powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Green chili - 4 to 5
Fenugreek leaves - 1/2 cup, chopped
Spinach leaves - 1 cup, chopped
Coriander leaves - 2 tbsp, chopped
Mint leaves - 2 tbsp, chopped
Curd - 1 cup
Salt, as required

Method for Hara Mutton Fry Recipe:

In a large bowl, mix all the ingredients for marinade together. Drop in the mutton pieces and rub well. Let it marinate for at 30 minutes.

Heat ghee and oil together in a pressure pan. Add garlic paste, ginger paste and onions. Fry well till onions are golden brown.

Add to it the marinated mutton and fry well. Pressure cook till the mutton till done. There should be no need to add water, but if you wish add little. Check the taste for seasoning and add the crushed shahjeera.

Serve hot with roti.

Bhuna Ghosht Recipe

Ingredients for Bhuna Ghosht  Recipe:

Mutton - 1 kg
Sesame paste - 2 tsp
Onion - 5 medium, finely chopped
Tomato - 5 medium, chopped
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Garam masala powder - 1 tsp
Dry coconut - 2 tbsp, roasted and ground to paste
Poppy seeds paste - 1 tbsp
Red chili powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1/2 tsp
Ghee - 2 tbsp
Oil - 2 tbsp
Coriander leaves - 3 tbsp

Method for Bhuna Ghosht Recipe:

In a kadai heat oil and ghee together. Add onions and saute. Add ginger paste and garlic paste. Continue to saute.

Add to this dry coconut paste, turmeric, red chili powder and garam masala powder. Add mutton and saute for 5 minutes.

Add 1 cup water and cook on slow flame. Wait till water dries up, then add 1 cup water again. Follow this procedure till mutton cooks.

Add sesame paste, poppy seed paste and tomatoes. Continue to saute.

Add salt and sugar. Fry the mutton. If required sprinkle little water. The gravy should be dry. Garnish with chopped coriander. Serve hot.

Peshawari Mutton Kebab Recipe

Ingredients for Peshawari Mutton Kebab Recipe:

Mutton Kheema (mince) - 250 gm

Onions - 2 medium, finely chopped

Ginger - 1 inch

Green chili - 4 nos

Garlic - 5 cloves

Cumin seeds - 1 tsp, roasted

Cinnamon stick - 1 

Red chili powder - 1 tsp

Black pepper powder - 1/2 tsp

Corn flour - 1 tbsp

Bread - 2 slices

Salt, as required

Oil for frying

Method for Peshawari Mutton Kebab Recipe:

Grind all ingredients together along with mutton kheema. Remove this mixture in a bowl and divide into equal sized portions. Roll them in round balls.

Deep fry on medium flame. Remove on absorbent paper.

Serve hot with mint chutney along with vegetable salad and lemon wedge. 

Shahi Mutton Fry Recipe

Ingredients for Shahi Mutton Fry Recipe:

Mutton - 1 kg, medium cut
Curd - 1/4 cup
Cream - 1/2 cup
Almond - 1/4 cup, soaked and ground to fine paste
Red chili powder - 2 tsp
Oil - 2 tbsp
Ghee - 2 tbsp
Sugar - 1/2 tsp
Coriander - 2 tbsp, chopped

Ingredients for marinate:

Ginger - 1 inch
Cinnamon stick - 2
Tomato  - 4, chopped
Garlic - 15 cloves

Method for Shahi Mutton Fry Recipe:

Grind ingredients mentioned above for marinade. Add this paste along with the almond paste to cream. Mix well. Marinate mutton with this mixture along with curd. Rub well and refrigerate mutton for 7 -8 hours.

Heat pan, add ghee as well as oil. Add red chili powder, mutton and stir fry. Cover and cook till mutton cooks.

Add to this sugar and salt. Continue to cook until mutton gravy starts sticking the kadai. Garnish with coriander leaves and serve hot.

Methi Mutton Fry Recipe: Mutton cooked with fenugreek leaves

Ingredients for Methi Mutton Fry Recipe:

Mutton - 1 kg, medium pieces
Methi leaves (fenugreek) - 1 bunch, chopped
Onions - 5, finely sliced
Oil - 3 tbsp
Ghee - 1 tbsp
Garlic - 7-8 cloves, crushed
Ginger - 1 tsp, chopped
Red chili powder - 1 tbsp
Garam masala powder - 1 tsp
Turmeric - 1 tsp
Salt, as required
Tomato paste - 3 tbsp
Lemon juice - 2 tbsp
Coriander - 1 tbsp, chopped

Method for Methi Mutton Fry Recipe:

Heat oil and ghee in a kadai. Saute garlic and ginger. Add onion and fry till soft and pink.

Add to this turmeric, red chili powder and mutton. Saute till the mutton gets well coated with the masala. Add to this tomato paste, salt and little water. Cover and cook till mutton is cooked.

Once mutton is cooked add chopped methi leaves. Fry till cooked. Add garam masala and lemon juice to it.

Garnish with coriander leaves and serve hot with roti, naan or rice.

Prawn Salad Recipe

Ingredients for Prawn Salad Recipe:

King Prawns - 400 gm, de-veined and cleaned
Tomatoes - 3, large, sliced
Eggs - 4, hard-boiled, sliced
Lettuce leaves - 7 to 8
Vinegar - 1 tbsp
Mustard sauce - 1 tsp
Mayonnaise - 2 tbsp
Salt, as required
Olive oil

Method for Prawn Salad Recipe:

Boil prawns till done. Don't overcook them. Halve each prawn lengthwise and refrigerate.

On a serving plate, place washed lettuce leaves and arrange sliced tomatoes and eggs on it.

Place the prawns on the top of the sliced tomatoes and eggs.

In a bowl, mix mayonnaise with mustard sauce, vinegar, olive oil, salt and pepper. Mix well.

Pour this sauce over the prawns just before serving.

Fish Croquettes Recipe

Ingredients for Fish Croquettes Recipe:

Fish - 450 gm, cleaned and deboned
Bechamel sauce - 150 gm
Breadcrumbs - 3 tbsp
Flour - 1 tbsp
Egg - 1
Salt, as required
Pepper
Oil, for frying

Method for Fish Croquettes Recipe:

Boil the fish and mash. Allow to cool. Mix with bechamel sauce, salt and pepper. Divide into equal portions. Shape the portions in size of croquettes on a board sprinkled with flour.

Dip each croquette in beaten egg and roll in breadcrumbs.

Deep fry in hot oil. Serve hot.