Chicken stuffed Chillies

While we have all eaten the Chilly Pakodas or Mirchi as its known, this is a new twist with chicken.

You need to have the long fat chillies, and slit them on one side making sure you do not cut them through and through

Depending on how much spice you can handle, you can either remove all the seeds from inside or just go ahead and rub salt and tamarind inside the slit of each chilly and let them sit for a couple of hours.

Cut chicken breast into long strips and stuff the chilly with the chicken strips, though yes you can marinade the chicken for a while in salt and pepper.

Make a thick batter of gram flour, ensuring the consistency is thick enough for the flour to hold on to the chilly and deep fry in oil.

Amazing end result.... a nice starter for pre-dinner 

Portuguese Sardine in Olive Oil

This is a very easy recipe, I know on the web there are many complicated versions of the same.

Ingredients:

1 dozen odd Sardine
4 large ripe tomatoes (They have to be juicy and ripe)
2 large onions
3 green chilles (Or less depending on your taste buds)
2 teaspoons of red chilli powder
1 teaspoon of turmeric powder
2 tablespoons olive oil
Salt to taste

Method: 

This recipe needs a pressure cooker. 

Pour the oil into the pressure cooker, and saute the slit chillies into the oil

Add onions and again saute till the onion turns translucent 

Add tomatoes and saute till they turn nice and mushy. 

Add one coffee cup of water.. depending on the size of your pressure cooker and lay the fish on top of the saute...

Add salt to taste, shut the pressure cooker and cook for 2 whistles or till the fish bones turn mushy. (Depends on the size of the sardines) 

Serve over white rice and enjoy!