MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

CRISPY SQUID

Ingredients (serves 6)
750g squid tubes
1/2 cup flour
Salt and pepper
Extra light olive oil
Lemon wedges
Method
Wash and dry 750g squid tubes. Cut the squid into 8-10cm strips. Season 1/2 cup flour with salt and pepper. Preheat oven to 180°C.
Heat 10cm extra light olive oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds.
Coat about one-quarter of the squid in seasoned plain flour. Carefully lower squid into oil. Cook for 2-3 minutes or until golden. Drain on a plate lined with paper towel. Transfer to a tray and place in oven to keep warm. Repeat with remaining squid. Toss squid in some extra salt and pepper. Serve with lemon wedges.

Spicy chicken pizzettes

Ingredients (serves 4)
2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve
Method
Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.
Notes & tips
Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.
Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.

TURKEY, MACARONI AND CHEESE BAKE

Ingredients (serves 6)
2 cups dried macaroni pasta
50g butter
1/4 cup plain flour
2 cups chicken stock
3/4 cup pure cream
2 1/2 cups shredded cooked turkey (see note)
1 cup frozen peas
1/2 cup chopped fresh flat-leaf parsley leaves
1 cup grated light pizza cheese
1/2 cup stale breadcrumbs salad leaves, to serve
Method
Preheat oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
Meanwhile, melt butter in a large saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in combined stock and cream. Bring to the boil. Reduce heat to medium. Add turkey, peas, parsley and half the cheese. Cook, stirring, for 5 minutes or until heated through. Season with pepper. Remove from heat. Stir in pasta.
Spoon mixture into prepared dish. Top with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Serve with salad leaves.
Notes & tips
You will need 400g cooked turkey for this recipe.

Mexican pizzas with guacamole

Cooking Time 25 minutes

Ingredients (serves 4)
olive oil cooking spray
350g extra-lean beef mince
2 x 125g cans red kidney beans, rinsed, drained
35g packet taco seasoning mixture
2 x 24cm pizza bases
40g 50% reduced-fat cheddar cheese, thinly sliced
mixed salad greens, to serve
Guacamole
1/2 large avocado, chopped
1/4 cup low-fat cottage cheese
2 tablespoons lemon juice
1 green onion, finely chopped
1 garlic clove, crushed
1/4 cup coriander leaves
Method
Preheat oven to 180°C. Heat a large frying pan on medium-high heat. Lightly spray with oil. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Stir in beans and seasoning. Cook, stirring, for 2 minutes or until heated through. Remove from heat.
Place pizza bases on oven trays. Spread over beef mixture. Top with cheese. Bake for 15 minutes or until bases are crisp and cheese melted. Remove to chopping board.
Meanwhile, make guacamole. Combine avocado, cottage cheese, lemon juice, onion and garlic in a bowl. Mash with a fork to combine. Season with salt and pepper.
Dollop pizzas with guacamole. Sprinkle with coriander. Cut into wedges. Serve with salad greens.
Notes & tips
For an extra 'kick', drizzle pizzas with sweet chilli sauce just before serving. Serve with light sour cream.
You could use Lebanese bread instead of the pizza bases. Bake for 10 to 15 minutes or until crisp.

BAKED FISH WITH STICKY SAUCE

Ingredients (serves 6)
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

Thai fishcakes with dipping sauce

Ingredients (serves 6)
500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 eggwhite
vegetable oil to deep-fry
Dipping sauce
1/2 cup sweet chilli sauce
1 tablespoon fish sauce
Method
Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

Thai fishcakes with dipping sauce

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

நெத்திலி மீன் வறுவல்

சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்

FISH WITH FENUGREEK FOR ROTIS

fish and fenugreek

200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste

rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka

FISH TIKKA

வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .

FISH MASALA FOR ROTIS

500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped

peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis

FISH KOFTA CURRY

fish kofta curry

150g fish(minced)
1tbdp salt
10g green chilli
1tsp ajwain
1tbsp ginger garlic paste
1egg
1tsp black pepper
2tbsp gram flour

mix all the ingredient and shape into balls and fry or steam them

gravy:

50g poppy seed paste
50g cashew paste
25g onion paste
4tbsp oil
4 cardamoms
4cloves
2bay leaves
20g ginger garlic paste
5g coriander powder
3g turmeric powder
1tbsp salt
1/2tbsp chilli powder
100g yoghurt
2limes

heat oil in a pan and put the whole gram masalas into it and add ginger garlic paste
saute and add coriander powder,salt, turmeric and red chilli powder
saute and add yoghurt and cook
add poppy, cashew paste, onion paste and 180ml water
cook till oil floats over gravy
add lime juice and remove from fire

FISH IN MUSTARD GRAVY

fish in mustard gravy
(elish in sorso bata.bengali)

6-8 cross sectional slices of big fish weighing about 2kgs
1tsp haldi paste
1/2tsp haldi powder
1tsp green chilli paste
4tsp mustard paste
4tbsp mustard oil
2-3 green chillies slit into halves
salt to taste

sprinkle salt and haldi powder on the fish and keep aside for 10mins,
heat the mustard oil in a pan and fry the fish lightly but not crispy.
remove and keep aside
mix all the pastes and add 1 cup of water. pass this solution through a sieve.
put the kadai in which the fish has been fried on the fire again.
lower the flame and mix in the paste solution.
add the fish pcs and cook the fish on low flame for 3-4mins.
the gravy will be light so if you prefer you could add little more water
depending how thick you would like the gravy,
add salt and also the green chillies.
serve hot with plain rice

SWEET NUTS

1egg white
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt

beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container

Sweet soy and ginger fish

Ingredients (serves 4)
1/3 cup honey
1/4 cup reduced-salt soy sauce
2cm piece of ginger, peeled, grated
1 teaspoon sesame oil
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Method
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.


Sweet soy and ginger fish

EGG PEPPER CURRY

egg 5
small onion 15
garlic 10
tomato 4
salt to taste
oil as needed
grated coconut 1/4 cup
sombu 2tsp
cashew 10

finely chop onion garlic and tomatoes
grind coconut, sombu,pepper,cashews
boil eggs and pierce well with a fork or something sharp
or cut it in 1/2
heat oil in a kadai and saute mustard and pattai
add onion and garlic and saute for 2 more minutes
when the onion has sauted well add tomatoes and saute
add the coconut mixture and then add the eggs and salt
and mix well.

CRAB ROAST

clean the crab.
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.

(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )

CRAB CURRY

crab curry

medium size crab 10 nos
brinjal(chopped) 1/4kg
green chilli 5
onion 3
tomato 4
ginger,garlic paste 3tsp
pattai,kraambu,sombu-3tsp
coconut milk of half coconut
turmeric powder 1/2tsp
chilli powder 3tsp
oil for sauting 100g
curry leaves and coriander leaves.
coriander seeds,pepper,dry chilli powder 2tsp
salt and water as needed

remove the shell and clean the crabs
heat oil in a kadai and saute pattai,kraambu,sombu powders
when it crackles, addd onion and fry till brown.
add ginger garlic and chilli pastes and mix well.
next add turmeric powder tomato,curry leaves and coriander
leaves and saute well.
when this mixture is cooked,add the cleaned crabs
and also the brinjals,coriander seeds,pepper.cry chilli powder
and stir well.
after some time add chilli powder and salt and
1tumbler of water and cover with lid.
after few minutes when the water has reduced add the coconut milk
when it starts boiling remove from fire
optionally can squeeze lime juice and mix the curry
serve with rice

KHARA CHICKEN

1kg boneless chicken
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves

remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.