Simple recipes

Cluster Beans in yogurt gravy


Cluster Beans in Yogurt gravy

Gavar or Cluster beans have only limited ways of preparation and are usually cooked by us with prawns and potatoes as the vegetable by itself is quite bland and sometimes has a bitter after taste. Hence it is usually cooked with a lot of spices to make the vegetable more tasty and palatable. This recipe with yogurt and spice powders makes it quiet tangy and savoury and goes well with rotis. If you wish to use over steamed rice, add a little more water to make the gravy lighter.

An excellent vegetable, the more tender the better as the mature beans render thick stems on either side of the bean which must be removed before cooking.

Gavar dahi sabji

Ingredients

  • ½ kg. Cluster Beans (Gavar)
  • ½ tsp. mustard seeds
  • 1 tsp. Cumin seeds
  • ¼ tsp. asafoetida (hing)
  • 1 tsp. fennel seeds (saunf)
  • 1 sprig curry leaves
  • 1 cup yogurt
  • 1 tbsp. coriander powder
  • 2 tsp. chilli powder
  • 2 tsp. gram flour (Bengal gram flour)
  • 2 tbsp. oil
  • Salt to taste

Method

  1. Remove head and tail and string the cluster beans. 
  2. Instead of cutting the beans, break into pieces with your hands while stringing the pieces. 
  3. Boil the beans for 10 to 15 minutes, with ½ tsp. salt till cooked. 
  4. Drain the water and keep aside. 
  5. Mix the yogurt with the coriander powder, chillie powder, gram flour and ½ tsp salt and beat well. 
  6. Heat a vessel, add 2 tbsp. oil, add mustard, cumin and fennel seeds, asafoetida. 
  7. When the seeds crackle, add the yogurt masala mixture and cook till oil separates. 
  8. Add the curry leaves and mix, cook for a minute, add ¼ cup water, mix and bring to a boil. 
  9. Simmer for 5 minutes, stirring at intervals. 
  10. Add the cooked beans, mix and simmer 5 minutes. 
  11. Check seasoning. 
  12. Serve hot with any Indian bread.

Chilli Chicken from leftover Grilled Chicken


Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil

Method

  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.

Radish Vegetable


Raddish Vegetable

Radish is in season in winters and an excellent way to add fibre and nutrients to your diet. Radish also helps in fighting cough and cold. Have your tried eating fresh radish marinated in vinegar? If you have a blocked nose, it provides instant relief. East Indians make a lamb curry with radish called Lonvas using east indian bottle masala. Turns out delicious. Mooli parathas a North Indian speciality are famous all over. So enjoy the goodness of radish this winter.

Radish Vegetable (Moolo Bhaji)

Ingredients

  • 1 large bunch radishes with leaves
  • 1 onion sliced
  • 2 red chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. coconut oil
  • 1 tsp. salt

Method

  1. Clean the radish by discarding the yellow and stained leaves and reserve the tender and unblemished leaves.
  2. Peel the radish
  3. Place everything in salted water for 10 minutes. 
  4. Drain an rinse well. 
  5. Chop the leaves and slice the radish into thin slices.
  6. Heat the oil in a pan, add the crushed garlic, and red chillies broken into half. Saute a few seconds. 
  7. Add the sliced onion and toss, then add the vegetable, salt, cover and cook 5 to 7 minutes. 
  8. Not necessary to add water as the vegetable releases water. 
  9. However, half way through cooking if the water has dried up, add a quarter cup of water, cover and cook till the radish is tender. 
  10. Add the coconut, mix and cook further 2 minutes. 
  11. Remove and serve hot as accompaniment with Rice curry or serve with rotis. 
  12. Makes a light and healthy dinner with just chapatis (rotis) and moolo bhaji.

Valchi Bhaji Tel Piyav


Valchi Bhaji Tel Piyav

Valchi Bhaji (Malabar Spinach or Buffalo Spinach)

Always a delight to lay hands on fresh and tender valchi bhaji in this part of the world. In India it is grown in home gardens and easily available. A very simple and easy way to cook is just steaming it with oil, garlic, chillies and onion and garnished with fresh coconut and hence referred to as “Tel Piyav”. Other variations of cooking this spinach is a curry with shrimp or with tur dal or black-eyed beans for a vegetarian version.

Thoroughly enjoyed the vegetable with a meal of steamed rice, raw mango curry and lady fish fry!!

Ingredients

  • 1 Large Bunch Valchi Bhaji about 1 kg.
  • 1 Onion
  • 4 cloves garlic
  • 2 green chillies
  • ¼ cup fresh coconut
  • 1 tsp. salt
  • 2 tbsp. coconut oil

Method

  1. Clean the valchi bhaji.  Separate the leaves from the thick stems, the tender stems keep with the leaves.
  2. Cut stems into large pieces, keep the leaves whole  and soak in salted water for 10 minutes to loosen dirt & kill insects if any. 
  3. Drain, rinse in clean water and drain again. 
  4. Chop the thick stems, tender stems and leaves into 1” pieces. 
  5. Transfer the vegetable to a cooking pot.
  6. Slice the onion, slit the green chillies and crush the garlic and add to the vegetable alongwith the salt and oil. 
  7. Keep on medium flame and cook 10 minutes until stems are tender.
  8. Not necessary to add water as the vegetable will leave water while cooking. 
  9. Add the fresh coconut and cook 3 to 5 minutes. 
  10. Serve hot. 
  11. Makes a very healthy and satisfying addition to any main meal.
Valchi Bhaji Tel Piyav

Rava Upma


Rava Upma

Rava Upma

  • Servings: 4-6
  • Difficulty: Easy
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Quick Savoury Breakfasts

Ingredients

  • 1 Cup Rava (Semolina)
  • 2 tbsp. cashewnuts
  • 2 tbsp. yogurt
  • 1 Onion
  • 2 green chillies
  • ½” piece ginger
  • 1 tsp. urad dal
  • 1 tsp. gram dal
  • ½ tsp mustard seeds
  • 4 small bay leaves
  • 1 sprig curry leaves
  • 3 tbsp. ghee
  • Salt to taste
  • 4 cups water

Method

  1. Heat 1 tbsp. ghee in a kadai and roast the rava on low heat
  2. Meanwhile, chop the onion, green chillies and ginger. 
  3. When the rava turns light brown, remove and set aside. 
  4. Add 2 tbsp. ghee to the kadai and fry the cashewnuts till they change color. Remove. 
  5. Add the mustard seeds, when they splutter add the urad and gram dal and saute. 
  6. Add the curry leaves, ginger, green chillies, and saute few seconds.
  7. Then add the onion and bay leaves and fry till onions turn soft. 
  8. Add the yogurt and salt and stir to mix well. 
  9. Add 4 cups water, stir and bring to a boil. 
  10. When it comes to a rolling boil, reduce heat and add the Rava. 
  11. Mix well to dissolve lumps if any. 
  12. Stir and cook covered till all the water is absorbed. 
  13. Open, stir and cook till mixture turns dry and thick and leaves the side of the kadai. 
  14. Add the cashewnuts, mix and turn off the heat. 
  15. Serve hot plain or with chutney for breakfast or tea-time snack.

Sweet Corn and Chicken Soup


Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water

Method

  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

Cooking with Raw Bananas


Enjoy the goodness and health of Raw Bananas by including them in your diet. Easily available throughout the year. Here are three delicious and easy recipes to try out.

Stuffed Raw Bananas

Stuffed Raw Bananas

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 4 Big Raw Bananas
  • ¼ cup coconut
  • 4 green chillies
  • ½ cup coriander leaves
  • ½ tsp. mustard seeds
  • 2 to 3 red chillies
  • ½ tsp turmeric powder
  • 1 tsp. Salt or to taste
  • Half lemon juice

Method

  1. Peel the bananas and soak in water to prevent oxidation and turning black.
  2. Cut the bananas into 2 inch pieces lengthwise. 
  3. Cut each piece into half, halfway down the centre. 
  4. Grind together coconut, green chillies and coriander leaves. 
  5. Mix in salt, turmeric and lemon juice.
  6. Stuff the paste into the bananas. 
  7. Heat 1 tbsp. Oil or ghee and put in mustard seeds and red chillies. 
  8. When the seeds stop popping, put in the bananas. 
  9. Cover tightly and cook till bananas are done. 
  10. Serve hot.

Raw Banana Fry

Raw Banana Fry

Raw Banana Fry

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 4 Raw Bananas
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying

Method

  1. Peel the bananas and soak in water to prevent them turning black.
  2. Slice the Bananas horizontally into thin slices. 
  3. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
  4. Mix the slices with the batter. 
  5. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
  6. Drain on kitchen towel. 
  7. Fry the curry leaves in the hot oil for a minute and remove.
  8. Garnish the fried bananas with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.

Raw Banana Bhaji

Raw Banana Bhaji

Click on the above link for the recipe.

15 Minute Breakfast Recipes


Leftover Dosa Upma

Leftover Dosa Upma

  • Servings: 4-6
  • Difficulty: Easy
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A simple and easy upma recipe to use-up leftover dosas, sannas, idlis, etc. Similar Upma can even be made of leftover bread. Transforms into a completely new and delicious dish which you will certainly enjoy!

Ingredients

  • 1 Cup yogurt
  • 2 cups Dosa, chopped into pieces
  • 2 green chillies, chopped
  • ½ tsp mustard seeds
  • 1tsp. urad dal
  • 2 tbsp. coriander, chopped
  • Few curry leaves
  • ¼ tsp. turmeric powder
  • ½ tsp salt
  • 1 tbsp. ghee

Method

  1. Beat the yogurt and add the dosa pieces and set aside. 
  2. Heat a kadai, add the ghee, when hot add the mustard seeds and allow to splutter
  3. Add the urad dal, let it turn lightly brown.
  4. Add the curry leaves and green chillies. 
  5. Saute lightly. 
  6. Add turmeric and the marinated dosa pieces. 
  7. Mix well and heat through. 
  8. Garnish with chopped coriander leaves.
  9. Serve hot for breakfast or as tea-time snack or a mid-morning snack.

Check-out more fifteen minute recipes:-

  1. Vermicelli Upma
  2. Bacon & Eggs
  3. Low Carb Toad in a Hole
  4. Egg Roll
  5. Toad in a Hole
  6. Egg Omlette with Cherry Tomatoes
  7. French Toast
  8. Rava Adai
  9. Poha Upma
Poha Upma

Methi Murgh Fenugreek Chicken


Methi Murgh Fenugreek Chicken

Methi Murgh

  • Servings: 8
  • Difficulty: Easy
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Ingredients

Ingredients

  • 1 Kg. Chicken
  • 1 cup yogurt
  • Salt
  • 2 tbsp.ghee/oil
  • Whole garam masala
  • 5 Green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1″ cinnamon
  • 2 bay leaves
  • A pinch mace (optional)
  • 2 large onions
  • 6 cloves garlic
  • 2″ ginger
  • 1/2″ ginger juliennes
  • 4 green chillies
  • 1/2 tsp turmeric
  • 1 tsp. coriander powder
  • 1 tsp. red chilli powder
  • 1 cup tomatoes
  • 2 tbsp. fenugreek (kasoori methi)
  • 1/4 cup coriander leaves

Method

  1. Clean, remove the skin and cut chicken into medium pieces or 8 large pieces if you wish.
  2. Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.
  3. Peel, wash and chop onions.
  4. Peel and chop garlic and ginger.
  5. Remove stems and chop green chillies.
  6. Wash and chop tomatoes.
  7. Clean, wash and chop coriander.
  8. Heat ghee in a pan, add whole garam masala and saute over medium heat until it begins to crackle.
  9. Add onions and saute until golden brown.
  10. Then add chopped ginger, garlic and green chilles, stir for 2 minutes
  11. Dissolve turmeric, coriander powder and red chillies in 1/4 cup water and add.  Stir for 30 seconds.
  12. Now add tomatoes and fry until fat leaves the masala
  13. Add the marinated chicken alongwith the marinade and 3/4 cup water
  14. Bring to a boil, cover and simmer until chicken is almost cooked and fat leaves the masala once again.
  15. Adjust the seasoning.
  16. Sprinkle fenugreek, ginger juliennes and coriander.  Cover with a lid.
  17. Seal the pan if desired and keep on low heat for 15 mintues.
  18. Serve with an Indian bread of your choice.

P.S.: Kasoori methi may be replaced with fresh fenugreek.  If using fresh, clean, wash and immerse in salted water for 10 minutes to remove the bitterness.  Drain and add to the marinade.

Mince Jeere Meerem


Mince Jeere Meerem

Mince Jeere Meerem

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Kg mince (Beef or Lamb)
  • 3 to 4 medium onions, chopped
  • 3 green chillies, chopped
  • 3 tbsp. ginger garlic paste
  • 3 tbsp. Jeere Meerem masala powder
  • 1 cup green peas (or Potatoes, cubed)
  • 1 small cup coriander leaves
  • 1 to 2 tbsp. vinegar
  • ½ tsp. sugar
  • 2 tbsp. ghee
  • 1½ tsp. Salt or to taste

Method

  1. Heat oil/ghee in a vessel
  2. Fry the chopped onions and green chillies till onions turn slightly brown. 
  3. Add the ginger garlic paste and fry for few minutes.
  4. Drain the mince completely and add to the pan with a tsp of salt.
  5. Saute till the mince turns brown and the water completely dries up.  Continue to brown the mince till fat begins to separate.  Do not hasten this step.  The browning of the mince brings out the flavor in the meat.  Should take 10 to 15 minutes.
  6. Once nicely browned, add the jeere merem powder, mix, add two cups of hot water and bring to a boil.
  7. Lower flame and cook on medium for 30 minutes.
  8. Open after 10 to 15 minutes and give it a good stir. 
  9. If water dries up, add some more hot water as per the consistency you desire. 
  10. Add the peas and cook further 10 minutes. 
  11. Garnish with coriander leaves.
  12. Serve with Pao or Parathas or Pooris or steamed rice or pulao.

A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes


A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes (excluding preparation)

To keep it real have used my daily regular utensils 😉 😉

A meal for four persons

  1. Raouns (Rawas, Indian Salmon) Fish Curry
  2. Cabbage Vegetable
  3. Lepo (Sole Tounge Fish) fry
  4. Steamed rice
  5. Mango pickle (homemade)
  1. Rawas/Raouns (Indian Salmon) Fish curry

Ingredients

  • 8 pieces Raouns fish
  • ½ medium onion
  • 2 green chillies
  • 1” pc ginger
  • 1 raw mango
  • 1 tsp. Salt or to taste

To grind to a paste

  • 4 Kashmiri chillies
  • 1/4 tsp turmeric
  • 1 tbsp. coriander seeds
  • 6 peppercorns
  • ½ tsp cumin seeds
  • 3 tbsp. coconut powder
  • 2 flakes garlic
  • ½ medium onion

Method

  1. Clean and wash & cut fish.  Apply a little salt and set aside. 
  2. Grind the masala to a smooth paste. 
  3. Slice the onion, green chillies and ginger. 
  4. Wash and peel the raw mango and cut into wedges.
  5. Heat 1 to 2 tbsp. coconut oil and add the sliced onion, green chillies and ginger.  Saute till lightly brown. 
  6. Keep the flame low so the flavors of the onion, chillies and ginger release and give off a nice aroma. 
  7. Add the masala paste, the masala water, raw mango pieces and salt. 
  8. Stir and increase the flame and bring to a boil, simmer till oil appears on the edges. 
  9. Add the fish, stir and bring to a boil.  Reduce flame to medium low and cook for ten minutes. 
  10. When curry is done it will leave fat and appear glossy.
  11. Remove from flame.

P.S.: Same recipe may be used for Pomfret, Gole fish (Hammour), Mandeli (Golden Anchovies), Surmai (Kind Fish).  This curry is called sweet fish curry where chillies are less and coriander seeds are more. Other curries are the amotik (Spicy hot) usually made with Tarle (Sardines), Bangde (Mackerels), Bhing (Herring) Tato (Shark) etc., Green curry with fresh green masala for Pomfret, Fresh Bombay duck, etc. and the Kane  (Lady Fish) where curry to similar to above but Ajwain is added to the masala and onion and garlic are increased. 

2. Cabbage vegetable

Ingredients

  • 2 to 3 cups shredded cabbage
  • 1 medium onion
  • 2 green chillies
  • 1 small tomato (Optional)
  • 1 sprig curry leaves
  • 4 flaked garlic
  • ½ tsp mustard seeds
  • 1 tbsp. coconut oil
  • 2 tbsp. fresh grated coconut
  • 1 tsp. salt or to taste

Method

  1. Shred the cabbage and soak in salted water for few minutes. 
  2. Slice the onion and green chillies, chop the tomato.
  3. Crush the garlic cloves and wash the curry leaves.
  4. Heat the oil in a pan, add mustard seeds and allow to splutter. 
  5. Add the garlic and curry leaves, followed by the chillies and onion and saute for a minute. 
  6. Add the cabbage and salt, mix.
  7. Cover and cook for 5 to 10 minutes till done.  Do not add any water.
  8. Garnish with fresh coconut.

3. Lepo fry (Sole Tongue fish fry)

Ingredients

  • 8 to 10 Lepo
  • 3 tsp. red chilli powder (or to taste)
  • ½ to 1 tsp. salt (to taste)
  • 2 tbsp. vinegar
  • Rice flour or Rava to coat the fish

Method

  1. To clean the fish, cut the head and pull out the skin from both sides and the intestines.  Wash and leave aside to drain.
  2. Mix the red chilli powder, salt and vinegar to a paste and apply to the fish and marinate for half hour.
  3. Heat some oil to shallow fry the fish. 
  4. Take some rice flour or rava in a plate. 
  5. Roll the fish to coat evenly and fry on medium flame for 5 minutes on each side till crisp.

4. Steamed Rice

  • 1.5 cups basmati rice or boiled rice if you wish
  • 1 tsp. salt
  1. Wash the rice and soak in water for atleast 15 minutes.
  2. Bring water to a boil in a vessel. 
  3. Add the pre-soaked rice, salt and bring to a boil. 
  4. Reduce flame and simmer till rice is tender.  Strain the water. 

Tip: Cook the rice on low flame so the grains remain whole and separate and do not break.

Urad Dal Vadi


Urad Dal Vadis

A crispy and delicious hot snack to provide some warmth on a wet rainy day or cold weather or simply when relaxing at home wth a nice hot cup of tea or coffee!

To get crisp and crunchy edges, make sure the batter is thick and dry. Batter should not be of dropping consistency. You can achieve this by heating gradually in the microwave after grinding the dals, till you get the right consistency. Mix and then add the rest of the ingredients. When frying take a teaspoon of batter and slide with another spoon into the oil. Avoid making balls with your hand as that would give you smooth edges, you want uneven edges for these vadis to add to the crispiness and crunchiness!!

Urad Dal Vadi

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 ½  cups urad dal
  • ½ cup yellow moog dal
  • 4 green chillies
  • 2” pc ginger
  • 2 medium onions
  • ½ cup coriander leaves
  • 1 tsp. chilli powder
  • 1 tsp. coriander powder
  • 1 ½ tsp Salt or to taste
  • A pinch asafoetida (optional)

Method

  1. Wash and soak the dals for 4 to 6 hours or overnight. 
  2. Grind with green chillies and ginger to a coarse thick paste. Remove. 
  3. If the paste is not thick enough put in the microwave for a minute or two to dry it up a little. 
  4. Add the rest of the ingredients and mix well to incorporate some air into the batter and combine the mixture. 
  5. Heat oil to smoking, reduce flame and put a tsp full of the batter and fry in batches on medium low till golden brown and crisp. 
  6. Remove and serve hot with a green chutney, coconut chutney or tomato ketchup.

Urad Dal Vadi

Other snacks to try: Saudana Vada, Medu Vada, Vada Pav

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Tuna Fish Cutlets


Tuna Fish Cutlets

Canned Tuna Fish cutlets

I owe my gratitude to our dear family friend Anita Martins for this easy and simply delightful recipe. Would never have know the ‘mayonnaise’ trick that really takes the taste to another level. Yes, absolutely, you add some mayonnaise to the tuna mix!!

This recipe is a hit at our home and made almost on a weekly basis as it is one of my childrens’ favorite. Even though they hardly eat fish, except for shrimp, they are game anyday for Tuna cutlets provided the tuna is out of a can! Moreover, since it is so quick and simple it is a go to recipe if short on time or out of options on what side dish to make. Goes very well with Dal or Moghe Sar, Vegetable curry, Kuwalo Bafad, etc.

I prefer using the “White Meat Tuna in Sunflower Oil” and also add the oil to the mixture. This really adds to the taste and texture of the cutlets. Although making the cutlets would be a little difficult to handle due to the wet mixture, but once you roll in the semolina it becomes easier to shape.

Fry the cutlets as soon as the mixture is ready otherwise the onions may begin leaving moisture and as the mixture already has the fish oil it will tend to become too wet to handle. If there is a gap between preparation and frying, just put all the ingredients in the bowl and mix just before frying. Also making the cutlets and keeping them aside before frying will tend to break them. Just roll the ball of mixture in semolina and keep aside and form the cutlets when you are ready to place on the frying pan.

Tuna Fish Cutlets

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 2 tins tuna fish (160 gms, each in sunflower oil)
  • 2 large onions
  • 4 green chillies
  • 1/2 tsp. ginger paste (or 1″ pc. ginger chopped fine) (optional)
  • 1 egg
  • 3 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • ½ tsp. black pepper powder (use white peper instead, if available)
  • Small bunch fresh coriander (optional)
  • 1 tsp. salt
  • Rava (Semolina) to coat the cutlets
  • Oil for shallow frying

Method

  1. Empty the contents of the fish tins in a bowl alongwith its oil. Don’t be tempted to discard the oil as it adds to the flavor.
  2. Chop the onions, chillies, ginger & coriander leaves finely and add to the fish.
  3. Add the egg, mayonnaise, lemon juice, turmeric, garam masala & pepper powder and salt.  Mix everything well. 
  4. Heat a frying pan on medium low and add 4 tbsp. oil.
  5. Take a portion of the mixture the size of a lemon and roll in semolina.
  6. Form the balls into cutlets on the palms of your hand and gently place on the frying pan and shallow fry on medium low till crisp and brown on both sides.

P.S.: The mixture will be quite wet but when rolled in the semolina will be easier to handle and will set when frying.  Do not put too much oil, just fry in enough oil on medium low.  The cutlets may break if fried in too much oil.

Try my other cutlet recipes, Sprout Cutlet Rolls, Spicy Fish Cutlets, Hara Bara Kabab, Zucchini & Quinoa Patties

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Hara Bara Kabab


Hara Bara Kabab

Boil potatoes, peel and grate.  Boil the peas and mash coarsely.  Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.

Chop ginger, chilles and coriander leaves.  Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt.  Add cornflour for binding. 

Form into patties and deep fry or shallow fry in hot oil till for 3 to 4 minutes.

Hara Bara Kabab

  • Servings: 10 -12 Patties
  • Difficulty: Average
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Ingredients

  • 2 large or 4 medium potatoes
  • 1”  ginger, chopped
  • 1 tsp.  chaat masala
  • 1 cup green peas, boiled
  • 1 cup spinach, blanched & chopped finely
  • 4 green chillies
  • Small bunch coriander leaves
  • Salt to taste
  • 2 tbsp. Cornflour
  • Oil for frying

Method

  1. Boil potatoes, peel and grate. 
  2. Boil the peas and mash coarsely. 
  3. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
  4. You may use frozen whole leaf spinach and follow above step.
  5. Chop ginger, chilles and coriander leaves. 
  6. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. 
  7. Add cornflour for binding. 
  8. Form into patties and deep fry or shallow fry in hot oil on medium flame, for 3 to 4 minutes.

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