Kane Rava Fry / Lady Fish Fry with Semolina

kane fry

Kane Rava Fry / Lady Fish Fry with Semolina

Can you believe my luck when I found Kane fish in Gurgaon? OK I found it online and it was coming from Delhi. And that must have come from somewhere in the west coast. Whatever. But good lord this was some beauty of a fish. I hadn’t had kane in what seems like years. It may have been years. One of the things my grandma and women in the family did to smaller fish was to marinate them in a chilli based masala and then give them a good toss around in semolina. I believe this method came from Bombay. I don’t care. I’m going with granny. To the bigger fish they simply fried them with the marinade still slapped on. Restaurants called it Naked Fry. Yes. Let’s do the not-so-naked fry now, shall we?

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Broccoli and Bell Peppers in Spicy Peanut Sauce

broccoli

When there are people coming over you want to have multiple dishes laid out on the table. A few sides, a couple of mains and of course, dessert. Now the mains take up most time. And the starters is something your guests will get a bite of first, so you want to set the tone right with those. This broccoli and bell pepper starter is just right for such an evening. Simple blanch the broccoli and roast the bell pepper on the pan. Drizzle the spicy peanut sauce on them and you’re done!

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Pepper Chicken

I’m yet to explore the length and breadth of Tamil cuisine. But Chettinad, is still love. Unlike the usual onion-tomato based curries, this one is onion-pepper based. Its spiciness comes from green chillies and whole pepper. The fragrance of curry leaves when it splutters in hot oil is the perfect start to cooking this dish. I tried my hand at something that would come close to Chettinad style chicken.

Ingredients:
Chicken – 1/2 kg
Green chillies – 3 chopped
Mustard seeds – 1 tsp
Curry leaves – fistful
Onion – 1 chopped
Garlic – 3 pods chopped
Lemon juice – 2 tsp

Ingredients for spice mix:
Whole pepper – 4 tsp
Cumin seeds – 2 tsp
Coriander seeds – 1 tsp
Cloves – 3-4
Cinnamon – 1/2 inch

Method:
1. Dry roast all the ingredients for spice mix and grind it to a powder. Keep aside.
2. Heat oil in a pan, add mustard seeds and let them pop.
3. Add curry leaves and let them splutter.
4. Now add onions and saute with the green chillies and garlic.
5. Add the spice mix and salt and saute for another 2 mins.
6. Add chicken, mix well and let it cook for 10 mins.
7. Add lemon juice and take off flame.

Best when served with plain dosa.

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Basil Chicken


Well, there were left over Basil leaves from the margherita pizza so decided come up with something quick and different. As for me, coming up with new dishes is more like a challenge we put on ourselves 🙂 and my inspiration is to cook such stuff would be to be able to put something on the table with the least bit of ingredients involving the least cooking time! So here it is :
Ingredients:
250 gms of Boneless chicken
4 tbl spoons of olive oil
2 tbl spoons of regular italian seasonings
One Basil leaf for each piece of chicken
4 tbl spoons of honey
Process:
Marinate the meat with the Itaian Seasonings and 2 tbl spoons of oilive oil with a pinch of salt. Keep aside for 20 mins.
Now to a hot pan add 2 tbl spoons of olive oil and grill the chicken on the pan till they turn into that golden brown that we love. Now stick a basil leaf on every chicken piece and delicately glaze it with honey with the help of a cooking brush. Let it cook for 1-2 mins. Season with salt and pepper….and…well enjoy them with some mustard sauce.

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