Stuffed Chicken

There are many variations to this, but here is my easy recipe.

Marinate the chicken with a mix of lime juice and Jeeri Meeri Masala.
(Put some cuts on the chicken breast)

Let it sit overnight if possible

Stuff the chicken depending on the size with mixed vegetable, boiled eggs and croutons.

(You can add Goan Choriso if you want too)

Lay the chicken breast up in the oven and brown it up and down, this will help seal the meat and avoid it from shredding once cooked. DO NOT OVER COOK it in the oven, just till the skin turns brown.

Chop two large onions and saute in a pressure cooker in about 2 table spoons oil till translucent.

Add two large chopped potatoes and add salt and one teaspoon of the spice to the onion and potato.

Place the browned chicken over the saute. I had boiled extra eggs so put them around the chicken seasoned with salt and pepper.

Close the pressure cooker and cook for 2 or three whistles depending on the size of the chicken.  

Fried Garlic, Ginger, Red Chilly infused Sea Bass

Ingredients:

3 sea bass skin on and scaled
About 3 tbsp oil, a bit of chilly oil and butter.

Large knob of ginger, peeled and cut into matchsticks
3 garlic cloves, thinly sliced
3 red chilies deseeded and shredded
Bunch of spring onions also known as scallions or green onions, diced.
1 tbsp soy sauce

Method:

Season 3 the Sea Bass with salt and pepper, then cut gashes into the fish.

Heat a heavy-based frying pan and add chilly oil and butter. Once hot, fry the sea bass, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm.

Heat 2 tbsp oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden. At the very end add chopped spring onions.

Take off the heat, splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

French fries with a dusting of chilly powder to go?

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!