Receipes

Here are the receipes for the dinner that I had made.

Grilled Chutney Pomfret

It’s a full pomfret marinated with green chutney and then grilled in the oven. A very tasty dish and very healthy too as it is grilled and not fried.

Ingredients:
1. 2 full medium sized Pomfrets - make a horizontal slit in between to fill the chutney. Also make vertical slits, not very deep, on the top part of the Pomfret.
2. Salt.
3. 1 lemon juice.
4. 1 tsp Turmeric powder.
5. Oil/butter for basting.
For the chutney:
1. 2 cups coriander leaves.
2. 3 green chilies or depends on your taste.
3. 6 peppercorns.
4. 3 cloves.
5. 4 cardamoms.
6. 1 inch dalchini.
7. Salt to taste. Remember that salt is applied to the fish.
Method:
1. Clean the pomfret at least 2-3 times.
2. Mix the turmeric powder, salt and lemon juice. Apply it to the fish.
3. Grind the chutney and fill it in the pomfret. Marinate the fish for 2-3 hours at least.
4. Pre-heat the oven to 250 Celsius for 10-15 minutes. Apply few drops of oil to the tray. Place the pomfrets and let get baked. Change the side of the fish for good grilling. Cook the fish for 12-15 minutes.
5. Serve the fish with onion rings and lemon.

Tandoori Chicken
It’s nice grilled chicken. A very popular Indian dish.

Ingredients:
1. 1 kg chicken, cut into pieces.
2. 250 gms hung curd.
3. 4 tsp Everest tandoori masala.
4. 1 tsp kasoori methi (dried methi).
5. 2 tsp kashmiri red chilli powder.
6. 1 tsp turmeric powder.
7. 1 tsp garam masala powder.
8. 1.5 tsp ginger-garlic paste.
9. 2 tbsp coriander leaves finely cut.
10. 1 lemon juice.
11. Salt to taste.
12. Oil/butter for basting.
Method:
1. Clean the chicken. Apply salt, turmeric powder and lemon juice to the chicken.
2. To prepare the marinate mix curd, kasoori methi, coriander leaves, ginger-garlic paste and all the remaining powders. Apply this to chicken. Let it marinate for 3-4 hours.
3. Pre-heat oven at 250 degree Celsius. Place the chicken pieces on the tray. Apply some butter. Change the side of the chicken. Cook the chicken for 15-20 minutes.
4. Serve the grilled chicken with onion and green chutney.

Kolhapuri Chicken Rassa
It’s a hot red curry, specialty of Kolhapur.

Ingredients:
1. ½ kg chicken, cut into pieces.
2. 2 onions, sliced vertically and deep friend.
3. 3 onions, finely chopped.
4. ¼th cup dried coconut, grated.
5. 1 tsp red chilli powder.
6. 1 tsp turmeric powder.
7. 1 tsp kanda-lasun masala (kolhapuri special masala).
8. 1 tbsp coriander leaves, chopped finely.
9. Oil.
10. Salt to taste.
Garam Masala:
1. 2 cardamoms.
2. 2 cloves.
3. 1 inch dalchini.
4. 4 pepper corns
5. 1 tsp poppy seeds, sautéed to make it pink.
Grind all the ingredients to a fine powder.
Method:
1. Clean the chicken.
2. Sauté the chopped onions in oil, till pink in colour.
3. Sauté the coconut, till light pink in colour.
4. Grind the fried onions, sautéed onions and coconut to a fine paste.
5. Fry this paste in 2 tsp oil. Add chilli powder, turmeric powder and kanda-lasun masala.
6. Add chicken and sauté.
7. Add water for curry and cook till chicken is done.
8. Add garam masala powder and let the curry boil till the masala is cooked and you get a nice aroma.
9. Garnish with coriander leaves.
10. Serve with chapatti and rice.