ISA Cricket Tournament-2010 Winners

Baton Rouge Cricket Club Wins ISA Cricket Tournament. The trophy was given away at the Spring Banquet Function, Mauj at LSU on April 17th, 2010.

Salmon Varathathu (Fry)

This is a very easy and fast recipe for making fish fry. I have used Salmon for this post. The best fishes for frying are preferably Karimeen, Kilimeen, Tilapia, King fish etc.....hmmm...already feeling the rush in my mouth:-)

Ingredients:

Fish----make sure you wash it properly and sprinkle some salt, black pepper and lime
Chili powder- 2 teaspoons
Coriander powder- 1 teaspoon
Black pepper- 1 teaspoon
Ginger Garlic paste- 1 teaspoon
Oil- as required for frying
Salt- as required

Marinate the fish pieces with the marinade made from the spices and ginger garlic paste with a little bit of water. Keep it aside for at least half an hour. Heat the oil in a kadai and when the oil is hot enough, reduce the flame a bit. Deep fry the fish pieces till they become brown and then take them out.

Fish fry goes well with rice and Kachiyamor!!! Cut a few slices of onions and have them along with it....

Ippol ningalude munpil irikkunnathanu swadhishthamaya meen varathathu!!!!

If you want to make it hotter, add more black pepper and chili powder.......

Enjoy!!!!!

MJ

Nigerian Beef Soup/Curry

The Nigerian beef soup is one of my favorite dishes. My Amma makes it in a very special way. I just love having it again and again. My taste buds are beyond control as I go on with this recipe. Let me start off with a brief prologue on this Nigerian Soup/curry recipe…..

Nigerian soup and pounded yam is a staple food consumed in most parts of Nigeria, especially in Oyo State, where I was born and where I stayed till my 3^rd grade. We used to have lots of this food at our B’day parties along with Amma’s delicious Beef Cutlets (That recipe is left for the next post ).

Ingredients:

Beef- 1 kg

Tomato-3-4 big ones

Onions-2-3 big ones

Red Chili Powder-3-4 tbs

Oil-to fry the beef

Preparation:

The main ingredients of this Nigerian dish are tomato and beef. The more the tomato, the merrier. First pressure cook the beef (usually cut into big pieces) with an onion and salt to taste. There is no need to add water, as water will ooze out of the juicy beef. While the beef is being pressure cooked, grind the rest of the onions and tomatoes to a fine paste along with red chili powder and keep it aside. Once the beef is cooked, strain the beef from the stock and keep the stock aside for later use. Deep fry the beef.

Remove the fried meat from oil, pour the tomato-onion paste into this oil and maintain a medium flame for about 5 minutes. Then add the beef stock to this along with the fried beef. Cook this on a low flame for about 10-15 minutes. This will give ample time for the beef to soak up the taste.

This dish can be had with rice or yam….I usually have it with rice and I keep eating and eating and eating……….

I hope you find this recipe easy and can make use of it at Majboori times!!!!

Enjoy!!!!!

EmManuel

PS: Come back to this blog for the next exotic dish!!!!!!!!!

Chemmen/Prawns fry

For marination

Chemmen (prawns) ½ kg
Red chilly powder ½ tsp
Coriander powder ½ tsp
Black pepper powder ½ tsp
Turmeric powder ¼ tsp
Garam masala ½ tsp
Lemon juice 1 tsp
Coconut oil 1 tsp
Salt as needed
Oil 3 TBSP or to pan fry the prawns

Method

Clean the prawns well and dry well using a paper towel. In a bowl mix together all the powders, coconut oil, salt and lemon juice. Make a marinade out of it and add in prawns. Mix well to combine. Leave it in room temperature for 30 minutes.
Heat oil to fry the prawns (do not deep fry). When hot enough add the marinated prawns and leave for 3 minutes on each side or until a reddish brown crust is developed. Do not throw away the marinade as we need to use this for sautéing onions. Remove from oil and set aside on a plate.

To sauté

Red onions 1 big, thinly sliced
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Curry leaves 1 sprig
Left over marinade
Left over oil from prawns

Method

In the same oil (used for frying prawns), add ginger followed by garlic. Sauté till raw smell goes off and add the curry leaves. Add the onions and sauté it for a minute and add the left over marinade. Cook this until a brown color is attained (do not deep fry the onions). Keep the heat on a medium, while doing this. Once the onions are cooked and a reddish brown color is developed, add the prawns and mix all together. Remove from flame and serve hot with rice and pulissery…..

Kerala special Kothuporotta..

Kothuporotta has always been a life saver of college students and lorry drivers alike, especially during the wee late night hours. This dish, readily available at the thattukadas at our college gate, often served as the  midnight fuel that propelled our late night craming efforts just before exams. Here is a polished variant of the same which, of course, lacks some micro-ingredients from the road side.....

Ingredients

Kerala porotta (flaky)  4-5 nos (frozen)
Onions chopped  1 cup
Green chilly chopped  2 tsp
Eggs  3
Chicken minced  1/2 cup, optional
Turmeric powder  1/2 tsp
Grated coconut  1/4 cup
Mustard seeds  1/2 tsp
Dry red chilly  2
Salt  as required
Coriander leaves  a bunch
Oil 2 TBSP

Method

Microwave the porottas for 2 minutes and chop them to small bits. Keep aside. Heat 1 TBSP oil in a pan and scramble the eggs first. Move the eggs to one side of the pan and add mustard seeds and red chilly. Once spluttered add the onions and saute till translucent. Add turmeric powder and sir well. Add the chopped green chilly, minced chicken and salt and mix well. Cook for a minute. Now add the chopped porotta and mix everything to combine. Lastly add the grated coconut and coriander leaves. Switch off the flame and serve while hot...

Majboori Brothers gets recognition

After partaking of the soon to be famous Poth Kheema Fry, Kerala CM, Sri Sri VS Achu Mama has acknowledged our blog as his favorite. As a token of appreciation, he has given us this Best Blog award.

Pattom Poth Keema Fry

1/2 pound ground beef

Marination - 3hrs, with all the ingredients mentioned below.

1/4 tsp : Garam Masala
1/4 tsp : Crushed spiece ( Cardamom, Cinnamon, Clove)
1/4 tsp : Chille powder
1/4 tsp : Turmeric powder
1/2 tsp : Corriander powder
1 tsp : Ginger Garlic paste
1 tsp : Crushed onion
1 tsp : Crushed tomatoe
1 tsp : Lemon juice
2 small green chilles cut
Sprinkle some black pepper
Can add 1/4 tsp f Tabasco / chille sause to make it hot !

Preparation.

Cook with lid closed in medium heat for 10 minutes. Don't need to add water since water will come out of the beef. After that, keep the frying pan open and fry to golden brown.

Serve with sauted onions and ketchup. Enjoy as snack !