Corn Rolls

Ingredients:




 2 cup boiled Corn Seeds  ½ cup All-Purpose Flour  4 Green Chilies  3 tbsp Coriander Leaves (chopped)  Salt and Pepper (to taste)  ½ tsp Sugar  1 tbsp Lemon Juice  1/3 tsp Baking Soda  Bread Crumbs (to coat)  Ghee or Oil (for frying)

For Batter:



 ¼ cup Rice Flour  ¼ Gram Flour  ¼ tsp Baking Soda 

1.  Salt (to taste) 

 2 cups Water




Method:

Combine all the batter ingredients to obtain a thin batter. Keep aside.

	Grind corn seeds with green chilies, until smooth, adding little water.
	Transfer into a bowl and add flour, coriander leaves, baking soda, lemon juice, sugar, salt and pepper.
	Add some water and mix to make smooth dough.
	Divide into balls and shape into cylinders.
	Dip each roll into the batter and then roll into bread crumbs.
	Heat oil/ghee in a frying pan.
	Fry the corn rolls, until golden brown on all sides.
	Remove and transfer on tissue paper to absorb excess oil.
	Serve hot with your favorite sauce.

Fish Masala

Ingredients:

For Marinating

Fish - 1 lb (cut into pieces)
Red Chilly Powder - 2 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Salt - as needed
Lemon Juice - as needed (app. 1 tblsp)

For  Masala

Onion - 1 big(or 2 small finely chopped)
Tomato - 1 big (or 2 small chopped)
Green Chilly - 4
Red chilly Powder - 2 tsp
Corriander Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Grated Cococnut - 2 tblsp
Tamarind - small lime sized
Salt - as needed
Cilantro - for garnish
Oil - 2 tblsp

Method:

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.
2. After about 5 minutes of marinating, shallow fry the pieces.
3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.
4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.
5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)
6. Grind the coconut and add it to the masala.
7. Cook till the mixture is well cooked and oil seperates from the masala.
8. Finally add the fried fish pieces and chopped cilantro.
9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off.
10. Serve with white rice or chappatti

Chicken Roll

Ingredients:

Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch

Turmeric powder - a pinch
Ginger garlic paste - 1 tsp

Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp

Method:

1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish 

Salt To Taste

1 tbsp lemon juice 

1 1/4 cup fresh green coriander

6 green chillies 

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt 

oil for deep frying

Method:

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.