Get Cooking: Palak Papad Ke Kebab And Allepy Fish Curry

Palak Papad Ke Kebab

Palak Papad Ke Kebab is a tasty and healthy dish made with spinach and flavourful spices. Allepy Fish Curry  is a kerala style dish made with fish and coconut milk. A chef from Taj Deccan has shared these two recipes.

Palak Papad Ke Kebab

Ingredients 
Spinach  
Potatoes   
Chana dal    
French beans    
Cauliflower  
Chopped ginger    
Chopped garlic 
Green chilli paste 
Cinnamon powder
Zeera powder  
Kasturi methi  
Zeera    
Salt 
Corn flour    
Roasted chana powder
Oil (for frying) 
Masala papad   
Qty
2 bunches
2
½ cup
10
20 gm
½ tsp
½ tsp
2 tsp
1 pinch
1 pinch
1 tsp
½ tsp
to taste
1tsp
3tsp
80 ml
1

Instructions

  1. Boil chana dal in a pressure cooker until it releases three whistles. Drain the dal and keep it aside.
  2. Now, boil French beans and potato with skin until it is firm.
  3. Blanch the spinach and chop it roughly. Make a smooth paste of all the above mentioned vegetables and dal.
  4. In a kadhai heat oil and add zeera, chopped ginger, chopped green chilli paste, and sauté.
  5. Add chopped vegetables and sauté until cooked. Follow this by adding grated boiled potato.
  6. Once the water dries, add chopped blanched spinach and sauté.
  7. Add all the powdered masalas and salt. Once the mixture is cooked add the roasted chana powder and corn fl our. Check for binding.
  8. Cool the mixture and divide it into equal parts.
  9. Make a batter with corn fl our and dip each portion into it and coat with crushed masala papad.
  10. Give each portion a barrel shape.
  11. Heat oil for deep frying and fry the spinach barrels until crisp.

Allepy Fish Curry

Allepy Fish Curry

Ingredients 
Fish (boneless)
Medium green raw mango (de skinned and de seeded)
Coconut oil
Onion 
Ginger    
Curry leaves     
Green chilli  
Turmeric powder
Chilli powder
Coconut milk 
Salt  
Water
Qty
500 gm
2
2 tbsp
2
3 inch root
2 sprigs
4
¼ tsp
1 tbsp
2 coconuts
to taste
3 cups

Instructions

  1. Finely slice the onions.
  2. Slit the green chillies lengthwise. De-seed peel, wash and make juliennes of ginger.
  3. Prepare coconut milk.
  4. Cut fish into bite size pieces, wash, and drain.
  5. Heat oil in a non-stick pan, add onions, ginger, curry leaves, green chillies, and mangoes, and stir for five minutes on medium heat.
  6. Add turmeric, chilli powder and salt. Stir for another two minutes or till you get the aroma of the spices. Add water and bring it to boil.
  7. Spread curry leaves and arrange the pieces of fish in the gravy. Cover it and bring to boil.
  8. Now reduce the flame to medium and cook for further 10 minutes.
  9. Remove from flame and add the coconut milk and simmer for two minutes as the milk could curdle (split) and spoil the entire curry. Do not cover until cooled.