Meen Pollichathu Fish covered with pepper-spiced masala, wrapped in banana leaf and grilled
4 x 120g farmed sea bass fillet
Salt, to taste
1/2 tsp black pepper powder
1/2 tsp turmeric powder
30ml lemon juice
1 tbsp red chilli powder
1/2 tbsp ginger
1/2 tbsp garlic
1/2 tsp black peppercorns, crushed
2 tbsp oil
1/2 tsp mustard seeds
4 sprigs curry leaves
2 medium onions, sliced
2 green chillies
2 tomatoes, sliced
118ml thick coconut milk
4 banana leaves
1 Clean the fish and make gushes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl. Apply this mixture on the fish and set aside for 5 mins. Meanwhile, grease the banana leaves with a little oil.
2 In a mixing bowl add red chilli powder, ginger paste, garlic paste and crushed black pepper corns. Heat oil in a pan, then add mustard seeds, curry leaves and onions then saute for 2 -- 3 mins. Add in the green chillies, the mixture of red chilli paste and saute on high heat. Add tomatoes and continue to saute.
3 Add thick coconut milk and salt to the masala and mix. Remove from heat and spread on a plate to cool. Meanwhile, take a banana leaf and spread some masala on it, then place the fish over the masala and spread some more masala on top.
4 Fold the edges and secure with toothpicks. Similarly prepare the other fish.
5 Heat some oil in a pan and place the wrapped fish on top. Cook, turning the parcels a few times for 5 -- 6 mins. Serve the fish hot wrapped in banana leaves.
Kozhi Ularthiyathu Sauteed chicken in Kerala masala, wrapped in banana leaf and finished in the oven
3 tbsp vegetable oil
1/4 tsp mustard seeds
1 tbsp chopped garlic
118ml chopped onions
Salt, to taste
11/2 tsp coriander powder
237ml chopped tomatoes
1/4 tsp turmeric powder
1/2 tsp chili powder
2 tbsp tamarind pulp
1/2 tsp crushed fennel seeds
2 sprigs curry leaves
200g chicken, cubed
10g toasted cashew nuts
2 tbsp chopped fresh coriander leaves
1 small green chili, sliced
118ml coconut milk (Maggi)
1 Preheat oven to 150/175C. Heat oil in a saute pan and add mustard seeds, chopped garlic and chopped onions. Cook the onion till golden brown. Add coriander powder to the onions along with chopped tomatoes, turmeric powder and chili powder. Cook the masala well then add tamarind pulp followed by crushed fennel seeds and torn curry leaves for a 2 -3 mins.
2 Season the chicken with salt and chili powder then fry the chicken in medium to hot oil till cooked. Add the fried chicken to the above masala add toasted cashew nuts, crushed fennel seeds and coconut milk. Continue cooking till chicken masala is thick in texture.
3 Transfer the chicken masala in a banana leaf and sprinkle some chopped coriander and sliced green chili. Wrap it nicely and bake it in a preheated oven for 5 mins. Serve in banana leaf.
Bengali cheesecake Baked yoghurt rose essence with fleshy berries and caramelised pistachio
325g Greek yoghurt
350g condensed milk
25g rose syrup
25g dry rose petals
1 Preheat oven to 180C. In a mixing bowl add Greek yoghurt, condensed milk, rose syrup and dry rose petals (picked), mix them gently and allow it to rest in a refrigerator for one hour.
2 Pass the above mixture through chinos. Spoon the strained yoghurt mixture in equal quantities in six muffin paper cups. Align the muffin cups in a baking tray. Add warm water in the baking tray (ensure the level of water should is not more than 1/2 cm of aligned cups).
3 Bake the cups in a preheated oven for 5 mins. Remove the baked cups from the baking tray and store them in a refrigerator at least for an hour before serving.
4 To Serve, remove the baked cheesecake from the muffin cup, plate it on a dessert plate along with some fresh berries, crisp biscuit and caramelised pistachio.
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