FISH MOLLY:

Fish cooked in mildly spiced coconut milk gravy.

Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:
1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required
For Marination
1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste
Instructions:
In a mixing bowl combine together all the ingredients listed under 'For
marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow
fry them until 3/4 th done,turning once in between.Drain onto a kitchen
towel.
In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and
bayleaf. Saute for few seconds.
Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion
turns soft and translucent.
Add turmeric powder and saute for few seconds.
Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.
Add the fried fish pieces and mix gently.Cover and cook for few minutes or
until the gravy turns thick.
Now add the thick coconut milk and mix gently.Switch off the stove,add more
curry leaves and sliced tomato ,if desired.
Serve with rice/ appam.

Notes: You can use King Fish, Pearl spot or Pomfret.














QUICK TAVA RICE:

Ingredients:
1. Cooked basmati rice- 2 cups
2. Whole Kashmiri red chilies- 3 nos
3. Garlic- 3 cloves
4. Water-1 tsp
5. Onion(sliced finely)- 1/2 cup
6. Capsicum( sliced finely)-1/2 cup
7. Tomato(chopped)-1 cup
8. Turmeric powder-1/4 tsp
9. Yogurt- 2 tbsp
10. Salt to taste

Method
Combine whole red chilies ,garlic and 1 tsp water and grind to form a
smooth paste.Keep aside.
Heat oil in a non stick pan,add onion and saute for a minute.
Now add the chili -garlic paste and saute for almost 30 seconds on a
medium flame.
Add capsicum,tomato,turmeric powder,salt, yogurt and mix well.Cook for
a minute.
Now add the rice and cook for another 2 minutes,mixing well in between.
Serve with raitha.


Ingredients
1. Basmati rice- 1and 1/4 to 1.5 cup( see notes)
2. Egg(hard boiled)- 2 to 4 nos
3. Cardamom- 2nos
4. Cinnamon stick- 2 nos(1 " piece)
5. Bay leaves- 1 no
6. Cloves-5 to 6 nos
7. Ginger and garlic -finely chopped- 1 tbsp
8. Green chili chopped- 1 no(or to taste)
9. Onion chopped finely- 2 nos
10. Turmeric powder- 1/4 tsp
11. Kashmiri chili powder-1 tsp(or to taste,see notes)
12. Garam masala-1/2 tsp
13. Tomato chopped finely -1 no small
14. Coconut milk(thick)-3/4 cup
15. Mint leaves chopped- 1 to 2 tbsp
16. Coriander leaves chopped- 2 tbsp
17. Garam masala (for sprinkling)-1/8 tsp
18. Water
19. Oil/Ghee
20. Salt to taste.

To garnish
1. Onion sliced finely- 1 no
2. Cashew nuts and raisins- few
3. Oil/Ghee
Method
Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour
sufficient amount of water(approximately 2 to 2 1/4 cups) and add salt
to taste.Cook until rice is 3/4th done.Keep aside.
Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins
(for garnishing)separately until it turns brown and keep aside.
Now heat oil in a pan ,add the whole spices(cardamon,bay
leaves,cinnamon and cloves) and saute till fragrant.
Add ginger ,garlic,green chili and chopped onion and saute till onion
turn almost brown.
Add turmeric powder,chili powder and garam masala,saute till raw smell
leaves.
Add tomato and saute till it is completely cooked.
Pour in the coconut milk and add salt to taste.Add the hard boiled eggs
and cook for 4 to 5 minutes on low flame or until the gravy thickens.
In a heavy bottomed pan arrange the masala and cooked rice in
layers.Sprinkle chopped coriander and mint leaves , garam masala and
few drops of ghee(adding ghee is optional) on each layer of
rice.Garnish with fried onions,cashew nuts and raisins.
Cover the pan and cook over low flame for 8 to 10 minutes.(you can also
bake this at 200 deg C for 10 minutes)
Serve with simple raitha.
NOTES:( Updated on 6/5/14)
If you are using red chili powder,adjust the quantity according to your
taste.
If you like more masala for the biriyani ,use 1 and 1/4 cup rice,or use
1.5 cups rice for a milder version.








Chicken pieces(medium sized) - 500g(washed and drained)
Tomato (chopped) - 4 nos
Onion (finely sliced) - 1 cup
Garlic (crushed) - 4 tbsp
Lime juice - 2 dsp
Kashmiri chilly powder - 3 tbsp
Green chillies(slit) - 5 nos
Sugar- A pinch
Water - 1 cup
Corianderleaves (chopped) - Few
Oil - As reqd
Salt- As reqd
Directions
To make Garlic Chicken Recipe:

1)For preparing garlic chicken recipe, first prepare a mixture of crushed garlic, lime juice, chilly
powder, natural red color and required salt. Marinate the chicken pieces in this mixture for 1 hour.
2)Heat oil in a pan and fry the onions to a golden brown color until crisp. Remove the fried onions and
keep aside.
3)Grind together fried onions and tomato pieces to a fine paste.
4)In the remaining oil add marinated chicken pieces and 1 cup water. Add salt if required. Cook in low
fire until the gravy acquires a thick consistency.
5)When the chicken pieces are cooked, add ground onion tomato paste and fry in low heat till oil
accumulates on top.
6)Add slit green chillies, a pinch of sugar and chopped coriander leaves. Mix in low heat and remove
the vessel from fire.
7)Garlic chicken recipe, a yummy mouthwatering dish, is ready. Serve hot