Kohlapuri Chicken
In this recipe, marinated chicken is cooked in spicy, masala; a combination of fresh coconut, onions, tomatoes with spices makes the masala unique and with great taste. This is a real hot, exotic dish from the city of Kolhapur, Maharashtra.
Ingredients for Marination
Chicken Drumsticks/leg pieces 5
Ginger Paste ½ tablespoon
Garlic Paste ½ tablespoon
Red Chilli Powder 1 tsp
Garam Masala ½ to 1 tsp
Turmeric ½ to ¼ tbsp
Lemon Juice 1 tbsp
Salt to taste
Marination
Add ginger garlic paste, red chilli powder, garam masala powder, turmeric powder, salt & lemon juice, to the chicken pieces, mix well and keep to marinate for about 30 minutes.
For Masala
Oil 3 tbsp
Cumin 1 tbsp
Bay Leaf 1
Green Cardamom 2
Cloves 3
Black Peppercorns ½ tsp
Star Anise 1
Coriander Seeds 1 tsp
Sesame Seeds 1 tsp
Chopped Garlic 1 tsp
Onion 2
Grated Coconut Pieces 2 tbsp
Tomato 2
Red Chilli Powder 1 tsp
Garam Masala Powder ½ tsp
Salt to taste
Masala Preparation
Heat oil in a non-stick pan; add whole garam spices and sauté for a minute, add cumin seeds, coriander seeds, sesame seeds, chopped garlic and coconut pieces, Sauté till spices start to change colour, add sliced onion and cook for another two minutes; turn off heat and let it cool.
Meanwhile, add sliced tomatoes to blender and make a paste of it and keep aside. Now add onion masala and grind to smooth paste If required, add little water while grinding.
Gravy
Heat up oil, add tomato paste and ground masala paste; Sauté for a minute; add red chilli powder, garam masala powder, salt and cook for five minutes; then add marinated chicken pieces, mix well, add water to desired consistency, cover and cook for 10 to 15 minutes. Stir occasionally and ensure that the gravy does not stick to the bottom. Sprinkle finely chopped coriander leaves.
Hot and spicy mouth-watering Kohlapuri Chicken is ready!
Masala Bhat (Spicy Rice)
Ingredients
Basmati Rice 2 cups
Coriander Seeds 3 tsp
Tomato Chopped 1
Cumin Seeds 2 tsp
Peanuts 4 tsp
Cinnamon Stick 1 inch
Goda Masala 2 tsp
Cloves 5
Green Chillies 3
Bay Leaves 2
Red Chilli Powder 2 tsp
Turmeric Powder ½ tsp
Onion Sliced 1
Potato Cubed 1
Cauliflower 1 cup
Oil 3 tsp
Curry Leaves 5 or 6
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Hing (A Pinch)
Ginger Paste 2 tsp
Green Peas 1 Cup
Masala
Roast dry coriander seeds, cumin seeds, cinnamon stick, cloves till the colour changes. Allow to cool down then grind coarsely.
Method
Wash and soak rice in water for 30 minutes.
Heat oil in a pan, add bay leaf, mustard seeds, cumin seeds, pinch of hing, curry leaves, add sliced onion and sauté till onions get nice golden colour.
Add turmeric powder, green chillies, ginger paste and cook for a minute.
Now add all masala powder, Goda or Garam masala, red chilli powder, mix and cook for 2 minutes
Add potato and cauliflower mix, sprinkle some salt, add some water, cover and cook for 5 minutes
Add rice, mix, add water, peanuts, tomatoes, salt to taste, mix, cover and cook for 5 minutes on high heat.
After 5 minutes, reduce heat to medium and cook for 10 minutes.
After 10 minutes reduce the gas heat to low and simmer for 15 minutes.
Now let it rest for 10 minutes
Microwave peas for a minute.
Sprinkle peas over cooked rice, mix and garnish with coriander leaves and freshly grated coconut.
Fried Fish Konkan Style
Ingredients:
Flounder fillets 1½ lbs
Dried Kokum Pods 3
Salt 2 tsp
Oil for shallow frying fish
Marinade
Thai green chillies, cut into pieces 2-3
1 ½ tbsp chopped fresh ginger root
½ tbsp roughly chopped garlic
Packed Cilantro Leaves ½ Cup
Juice of 1 lime
Crust
Semolina ½ cup
Rice Flour ½ cup
Red Chilli Powder 1 tsp
Fish Preparation
Cut along the seam in the centre of the fillet and then cut into 2-3” pieces.
Place the fillets in a flat dish and sprinkle with salt on each side and rub with clean hands.
Marinade
Make a fine paste of cilantro leaves, ginger, garlic, green chillies, lime juice and 3 tablespoon water.
Dry the fish with paper towels, Place the fillets in a single layer. add the marinade all over and rub so it completely coats the fish. Set aside for at least 25 minutes
Crust: Mix the ingredients thoroughly and set aside.
Method
In a non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.
Dip the marinated fish in the crust and covered with the crust coating over the fish.
Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown.
Cook until both sides are a light golden brown and the fish is flaky and white when cut with a fork.
Your Konkani style Fish fry is ready to serve.
SHAMMI KEBAB
This all-time favourite kabab made from mutton (Goat or Lamb) mince and Chana
Ingredients
Mutton Mince 1½ cups
Bengal Gram Split (Chana Dal) 2 tbsp
Green Cardamoms 2
Cinnamon 2” stick
Cloves 3
Salt to taste
Ginger (finely chopped) 1” piece (finely chopped)
Garlic 10 cloves (finely chopped)
Red Chilli Powder 1 tsp
Garam Masala Powder 1 tsp
Peppercorns ½ tsp
Coriander powder ½ tsp
Cumin Powder 1 tsp
Onion (finely chopped) 1 large
Fresh Mint Leaves (chopped) 5-6
Fresh Coriander Leaves (chopped) ½ tsp
Lemon Juice 1 tbsp
Egg (beaten) 1
Ghee to shallow fry
METHOD
Wash the mutton mince thoroughly and drain. Wash and soak the channa dal for half an hour; add channa dal, cardamoms, cinnamon, cloves, one cup of warm water to the mince; salt to taste and then cook till dry. Remove from heat and add chopped ginger chopped garlic, red chilli powder, garam masalas powder, peppercorns, coriander powder and cumin powder. Grind to a fine paste and knead well.
For stuffing mix
Add finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.
Divide the mutton mixture into lemon-sized balls, flatten each ball in the palm of your hand and stuff with a little of the onion mixture Shape into kababs and dip in the beaten egg. Heat a pan and shallow-fry the kababs on both sides with ghee till golden. Drain onto an absorbent paper.
Serve with green chutney.
Disclaimers: Neha Mokashi and Indian Newslink absolve themselves of any responsibility relating to the ingredients, cooking methods and other matters relating to ‘Neha’s Kitchen’ column. Some ingredients may not be available and may cause allergy in some people. Caution must therefore be exercised and Neha Mokashi and Indian Newslink will not be responsible to any health issues in this connection. Please consult your General Practitioner, Nutritionist or such others you may be consulting about your dietary requirements.
Notes and Legends: 1. Quantities of sugar and salt are recommendations; please add or reduce to suit individual requirements 2. Tsp: Teaspoon Tbsp: Tablespoon
