Fish (Salmon) tikka

Fish tikka has always fascinated me and why wont it ? It is such a healthy appetizer without compromising upon the taste at all.  It, when served with capsicum and tomato makes for a beautifully laid out spread too….sure to win hearts when you are planning to host dinner for your friends !!

I had a guest coming over too…someone who I recently befriended. What got us talking ( endlessly !!) was our common passion …. cooking, baking and an eagerness to learn more. I decided to make fish tikkas as appetizers when I invited her over for dinner. This was my first attempt at fish tikkas and a successful one at that. You really can't go wrong with it , with just the right amount of spices. It doesn't take long too ( except for the marination time ) which is just my kinda recipe ….quick yet drool worthy !!!

It is simple to make but looks so exotic…I secretly feel it is such a cheat way of garnering some praise for one's culinary skills..I looovvveee such dishes :) Go ahead, make these and be prepared to be showered with heaps of praise :)

Ingredients :

You can replace fish with chicken to make chicken tikkas.

Serves : 2 - 3

Boneless fish ( I used salmon fillets )   - 300 - 350 gms, skin peeled and cubed into bite sized pieces
Capsicum - 1, cubed into bite sized pieces
Onion-  1/2, cubed into bite sized pieces
Firm tomato - 1 , pulp and seeds removed and cut into bite sized squares ( or you can use cherry
                                                                                                                                        tomatoes )
Skewers for holding the pieces

Marinade :
Thick yoghurt - 1/4 cup
Ginger-garlic paste - 1  tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1  tbsp ( I like my tikkas spicy but you can adjust it according to your
                                desired spice level )
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Lemon juice - 1/2 tbsp
Oil - 1 tbsp

Method :

1. Clean the fish pieces and pat dry them. Marinate them with all the ingredients given under "Marinade" and keep in the refrigerator for about an hour or more ( the longer the marination period, the better ). You can also keep it overnight in the refrigerator. 
2.  Mix the capsicum, onion and tomato in the marinade just before grilling.Thread the marinated fish pieces onto skewers alternating with capsicum, onion and tomato in desired sequence.
3.  Preheat the oven to 200 degrees celsius on broil/ grill.
4.  Place the skewers on a  grill rack and place the grill rack on the topmost shelf, closest to the upper heating element. Do not forget to place a drip tray below the grill rack since water will start dripping as the fish pieces get grilled.
5.  Grill the fish for about 15-20 minutes ( depending upon the oven ) turning the skewers once in between for the fish to get grilled evenly. 
6. Remove from the oven. Serve hot with mint chutney, chat masala and lemon wedges.

Palak Chicken

Every year, I look forward to my visit to Mumbai. Meeting and spending time with  family ,the usual gossip, delicious food and shopping. It, sure is a period of bliss !!
   
       We are invariably invited by our near and dear ones for dinner. The spread is always lavish and mouth watering. I cannot ever resist the urge to ask for the recipes and the hosts do share their recipes. But, I always fail / forget to jot it down later. It is only when, I come back to Singapore, and I decide to make those dishes  at home, that I curse myself for not noting it down.

      Yesterday was one such day. I had a bunch of spinach leaves and it being a Sunday, hubby bought chicken too ( Mangloreans have this unwritten rule of cooking chicken on Sundays…kori rotti and/ or kori sukka, most of the times…will post these recipes soon :) )… I, instantly remembered Palak Chicken, made by an aunt of mine. When, I tasted it at her home , I knew, I had to make this sometime and as always, wasn't far sighted enough to write the recipe somewhere, which I can recover later. Well, my phone came to the rescue ( as always ). I called her up and quickly jotted down the recipe…couldn't wait to start ( and finish ) now !!   

    I got down to work, did the preparation and the cooking was done in a jiffy. Yes, it is one of those quick, super fast recipes and tastes heavenly too ! Reason enough to make it, isn't it ? Don't wait, don't think…Just make it…You will be glad you did :)

                                                    PALAK CHICKEN
Recipe source : My aunt

Ingredients :

Chicken                                                                                        600 gms
Palak ( spinach )                                                                           1 big bunch ( or 2 small )
Coriander leaves                                                                           1 bunch ( or a fistful )
Mint leaves ( pudina )                                                                   1/4 cup
Coriander seeds                                                                            1 tbsp
Cumin seeds                                                                                 1/2 tbsp
Ginger                                                                                          1 inch piece
Garlic                                                                                           5-6 cloves
Green chillies                                                                                3 ( more or less according to the
                                                                                                           desired spice level )
Garam masala powder                                                                  1 tsp
Turmeric powder                                                                          a pinch
Onion , finely chopped                                                                 1 medium
Tomato, finely chopped                                                                1 small
Grated coconut                                                                              1/4 cup
Salt                                                                                                to taste
Oil / Unsalted Butter/ Ghee                                                           1 tbsp
Lemon                                                                                           1 small

Method :

1. Clean and cut chicken into medium sized pieces.
2. Wash and blanch spinach leaves in boiling water for 10 mins. Drain the water and run cold
    water through the spinach leaves. Keep aside.
3. Grind together palak, coriander leaves, coriander seeds, mint leaves, cumin seeds, ginger, garlic,
    green chillies and grated coconut to a fine paste by adding water. Marinate the chicken with half of
    this masala.
4. In a thick bottomed pan, heat oil / butter/ ghee. Add chopped onions and sauté till it turns golden
    brown.
5. Then, add in the chopped tomatoes and stir till the tomato gets cooked ( becomes pulpy )
6. Now, add the marinated chicken (with the masala ), turmeric powder and salt till the chicken is half
    done.
7. Then, add the remaining masala and garam masala powder. Mix well and cook covered till the
    chicken is completely cooked.
8. Remove from fire, squeeze lemon juice and mix well.
9. Serve hot with steamed rice, naan or chapatis.