Latest revision as of 16:43, 20 December 2013

[edit] Pondicherrian: other recipes

[edit] The FrenchTamil love child

The Times of India

The FrenchTamil love child

[edit] Ingredients

1 kg seer fish (or any other variety that won't crumble). Keep it whole, slit lengthwise; 1 tbsp ghee, 1 tbsp oil, 2 large onions, finely sliced; 2 cloves, ½ star anise, 16 garlic cloves, crushed; 2 green chillies, slit; 1/2 tsp black peppercorns, crushed; juice of 1 lime, 1 tsp maida, salt to taste

[edit] Method

Rub all the ingredients into the fish. Refrigerate for half an hour. Transfer the fish into an ovenproof dish and bake for 15 minutes at 200 degree centigrade. Serve with garlic bread.

[edit] Koji Kary Varuval (Chicken fry)

This makes a good appetiser and goes well with freshly baked bread

[edit] Ingredients

1 kg chicken, cut into small pieces; 1 tsp turmeric powder, Salt to taste, 1 tbsp chilli powder, 2+2 big onions, finely chopped; 6 big garlic cloves, crushed; 2 tbsp oil, 1 tbsp ghee, 2 cloves, ½ star anise, 1 small piece cinnamon, ½ bay leaf, 2 tsp cumin seeds or ani seeds, crushed

[edit] Method

In a pan, mix chicken pieces with turmeric powder, salt, red chilli powder, onions, garlic and ginger. Cover pan and cook on low heat until the chicken is done. In another pan, heat the oil and ghee, add cloves, star anise, cinnamon, bay leaf and 2 onions. Fry till onions are golden brown. » Add the chicken in the above mixture, without the sauce, and fry till golden brown.

Add the cumin/ani seeds and fry. Add the sauce and fry till the meat is dry. Serve hot.

[edit] Kottina Kary Porial (Fricassee of lamb mince)

This is good ol' kheema made Pondicherrystyle

[edit] Ingredients

1 small piece cinnamon, 1 tsp ani seeds, 68 dry red chillies, 2 cloves, ¼ star anise, ½ kg lamb mince, finely ground; 1 tsp white vinegar, salt to taste, 1+½ tbsp ghee, 5 potatoes, chopped into small pieces

[edit] Method

Grind the cinnamon, ani seeds, chillies, cloves and star anise with a bit of water to make a fine paste. Mix the mince with the paste, vinegar and salt. Refrigerate for 2 hours. In a pan, heat 1 tbsp ghee, add the mince, cover the pan and cook on low heat, stirring frequently. Fry till it's dry and the mince is golden brown. In another pan, heat ½ tbsp ghee, add potatoes, fry and cover the pan. Cook till potatoes are done. Add to the mince. Serve hot.

mirrorfeedback@indiatimes.com