Fish and chicken dishes are liked by many. PREETA MATHUR picks up two delightful cuisines for us
Maach Sarson
Mustard flavoured baked fish chunks
Ingredients
> 1 kg fish, boneless cubes, washed, pat-dried
For first marinade
> 1 tbsp/15 ml vinegar (sirka)
> ¼ tsp turmeric (haldi) powder
> 1 tsp/3 gm red chilli powder
> Salt to taste
For second marinade
> 1½ cup/375 gm yoghurt (dahi)
> 1 tbsp/18 gm ginger (adrak) paste
> 1 tbsp/18 gm garlic (lasan) paste
> 2½ tbsp/25 gm yellow mustard seeds (rai); ground it
> 1 cup/220 ml mustard (sarson) oil
For garnishing
> 2 tbsp/30 ml melted butter
> 1 tsp/3 gm chaat masala
> 1 juice of lemon (nimbu)
Method
l Marinate the fish with vinegar, turmeric powder, red chilli powder, and salt. Cover and keep aside for 30 minutes.
l For the second marinade, mix all the ingredients mentioned in a bowl. Marinate the fish again with this mixture and keep aside for 90 minutes.
l Heat the oven at 150°C/300°C. In a greased baking tray, arrange the fish cubes and bake in a preheated oven for 10-15 minutes or till brown.
l Baste with melted butter. Serve hot sprinkled with chaat masala and lemon juice.
Bhune tangri kebab
Sautéed chicken drumsticks
Ingredients
· 1 kg chicken drumsticks, pricked with a fork
· 1 cup/250 gm yoghurt (dahi)
· 4-5 tbsp/72-90 gm ginger-garlic (adrak-lasan) paste
· 1 tsp/3 gm red chilli powder
· 1 tsp/3 gm garam masala powder
· Salt to taste
· 2 tbsp/30 gm ghee/oil
· ½ tsp/1 gm cumin (jeera) seeds
· 2 onions, medium-sized, chopped
· 2 tomatoes, chopped
· ¾ tsp black cardamom (badi elaichi) powder
· 1 tbsp/15 ml lemon (nimbu) juice
Method
· Whip the yoghurt in a bowl and stir in the ginger-garlic paste, red chilli powder, garam masala powder and salt. Mix in the chicken legs.
· Heat the ghee/oil and crackle the cumin seeds in it. Add the onions and fry till it turns golden.
· Add tomatoes and stir-fry.
· Add the chicken along with the yoghurt mixture and sauté till the liquid has evaporated and chicken is tender.
· Sprinkle black cardamom powder and lemon juice. Serve hot. It’s one of the most popular and tasty recipes among the foodies.
Courtesy: The Courtly Cuisine: Kayastha Kitchens Through India (Roli Books)