I love cooking with whatever is available in the pantry. The challenge lies in making something out of nothing..well not really nothing but whatever is handy! I had a packet of ready to fry chicken reshmi tikka and I ended up making a jhalfrazie out of it. As Wiki pedia states - Jhalfrazie is a type of curry that involves frying marinated pieces of meat, fish ,veggies in oil and spices to produce a dry thick sauce. It also essentially includes bell pepper,onion and tomato - seemed perfect for what I had in mind. Can be made in a jiffy, perfect for week night dinners, low fat with goodness of veggies and great on taste.Well what else do you need. Few hot rotis and you are in food heaven!
Ingredients:
Ready to eat - Chicken tikka - 1 packet
Onion - 1 large - diced
Tomato - 1 large - diced
Bell pepper/capsicum - 1 medium - diced
Ginger - garlic paste - 1 tsp
Roasted cumin powder - 1 tbsp.
Roasted coriander powder - 1 tsp
Red chili powder - 1tsp
Tomato puree - 1 tbsp.
Fresh cream - 1 tbsp. - I used low fat Amul cream
Sugar - a pinch
Salt - to taste
Refined oil - 1 tsp + 1 tsp
Dry red chillies - a few
Fresh Coriander - a handful chopped for garnish.
Method:
In a pan heat 1 tsp oil, tip the ready to fry tikkas and fry till lightly brown in colour. Or follow the instruction on the packet. You could even microwave a few varities. Drain and keep aside.
In the same pan , add another tsp of oil. Tip in the ginger - garlic paste and the dried red chillies. Fry till slightly brown in colour and it doesn't smell raw. Add the diced onions, tomatoes and bell pepper and quickly sauté on high heat.
Next add the red chilli powder , roasted cumin and coriander powder , sugar, salt and the tomato puree. Mix well and fry for 2-5 mins. Add a little warm water to prevent the masalas from burning. Now add the cooked chicken tikkas. Give everything a good mix, turn down the heat and add the fresh cream. Garnish with fresh coriander.
Remove from heat and serve hot with a bread of your choice.
Notes:
- The chicken can be prepared at home too. Just take some boneless chicken and marinate with a little yogurt , ginger - garlic paste, salt, white pepper powder and some lime juice. Follow the rest of the process.
- Since Jhalfrazie is essentially a medley of ingredients - you could make a vegetarian version by adding carrots,green beans,baby corn etc.
- This dish also uses a lot of green chillies that I have not used. So feel free to adjust the spice levels according to taste.
Another very quick and short post. Sharing this recipe has been long due. Maasor Tenga is a very light, flavourful sour fish curry - an integral dish of Assamese cuisine. In assam they love their fish - all kinds of fresh water fish - big - small all kinds. And they also like to keep the dishes simple - minimal use of spices so that the freshness of the fish shines through. I still have a very limited knowledge of Assamese cuisine but I am well versed with a few dishes - like this one. You will be surprised when you see the list of ingredients used. Again , this dish is made differently in different household but the basic essence of the dish remains the same - its simplicity! You may use any kind of fresh water fish - best would be to use rohu /katla or aar fish. The most popular tenga is made with tomatoes with the addition of lime juice and traditionally thekera (dried mangosteen ) is also used.
I have used aar maach ( sperata aor ) here but rohu or katla can be used easily. I also added some potatoes coz I love my potatoes in the fish curry.Infact I would not eat the fish at times but would devour the potato and the broth with rice.
Ingredients:
Aar/Rohu/Katla fish - 6 big pieces - lightly marinated with turmeric and salt and shallowed fried in mustard oil.
Tomatoes - 3 large - cut into thin long slices
Ginger - 1 tsp - grated
Potato - 1 large - cut into long slices(optional)
Fenugreek/methi seeds - 1 tsp
Turmeric/haldi powder - 1 heaped tsp
Red chilli powder - 1tsp (Optional)- I used it as I like the curry to a but hot
Fresh coriander leaves - a handful - finely chopped
Lime juice - 2 tbsp. - can be adjusted accordingly
Green chillies - 5-6 according to taste
Warm water - 2 big cups
Mustard oil - 1 tsp
Salt - to taste
Method:
In a deep bottomed pan/kadhai heat the mustard oil. Splutter the fenugreek/methi seeds.
Next add the sliced tomatoes and the potatoes( if using). Fry till they turn light brown and the tomoatoes turn mushy.
Add the grated ginger,turmeri/haldi,red chilli powder(if using) and mix everything well.
Add the two cups of water ( a little more if you want more broth) cover and let it cook till the potatoes are cooked.
Lastly add the pieces of the shallow fried fish , chopped coriander leaves,green chillies and the lime juice.
Let it simmer for 2-3 mins.Remove from heat and serve hot with plain rice.
You are going to love this. This is perfect for the summers!
