Recipe for மொளா சாந்து – Mola saandhu. Super spicy Raw garlic chilli chutney. Tamil style spicy raw chutney. Recipe with step by step pictures.
Weapons grade Mola saandhu – Super spicy Raw garlic chilli chutney. I made “மொளா சாந்து – Mola Saandhu” that took the tamil twitter world by storm a few months back. Mola is molaga / chilli and saandhu is paste. This is a super spicy chutney where everything is ground raw. Raw garlic and raw shallots are very good for the gut. Spice level for this chutney is 10/10. This is for spicy food lovers only 🙂
Here is the recipe. You will need the following ingredients. The original recipe did not have jaggery. But I really like to add a small piece of it as it balances the pungency of garlic and shallots well without over powering.
Dry roast the chillies. I use a combination of the regular guntur chillies and my favorite byadagi chillies. The byadagi chillies are not hot. But they give a very nice colour to the chutney. If you cannot get byadagi chillies, please substitute kashmiri red chillies. Also adjust the chillies according to the taste of your family.
Take a small mixie jar and add all the ingredients to the mixie. Do not add any water. The oil added will nicely emulsify into a smooth paste when ground. Pulse several times so it all comes together as a fine paste.
Grind to a fine paste.
Now comes the important step. The chutney needs to rest for a couple of hours so everything can marinate well in the oil and the flavours will develop.
That’s all she wrote:) Mola saandhu is ready. Serve with idli or dosa.
7 garlic cloves 10 dried red chillies ( dry roast ) 4 - 5 shallots / sambar onions a small piece tamarind – marble size 1/2 tomato 1/4 cup Indian sesame oil 3/4 teaspoon salt 1 teaspoon jaggery
Dry roast the chillies. Set aside.
Take a small mixie jar and add all the ingredients to the mixie. Do not add any water. Pulse several times so it all comes together as a fine paste.
Grind to a fine paste.
Now comes the important step. The chutney needs to rest for a couple of hours so everything can marinate well in the oil and the flavours will develop.
Mola saandhu is ready. Serve with idli or dosa.
- Author: Suguna Vinodh
7 garlic cloves 10 dried red chillies ( dry roast ) 4 - 5 shallots / sambar onions a small piece tamarind – marble size 1/2 tomato 1/4 cup Indian sesame oil 3/4 teaspoon salt 1 teaspoon jaggery
Dry roast the chillies. Set aside.
Take a small mixie jar and add all the ingredients to the mixie. Do not add any water. Pulse several times so it all comes together as a fine paste.
Grind to a fine paste.
Now comes the important step. The chutney needs to rest for a couple of hours so everything can marinate well in the oil and the flavours will develop.
Mola saandhu is ready. Serve with idli or dosa.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/mola-saandhu/
Tasty recipe for air fried tandoori fish. Recipe with step by step pictures
This is a very simple recipe for Fish Tandoori made in an air fryer. The same can be baked in an oven. I have given the details of both the procedures below. The fish comes out perfectly grilled every single time and the addition of cream and cheese in the marination makes it rich and finger licking good.
I have used karimeen – Kerala Style Pearspot Fish today. Pomfret, Mackerel, snapper also works very well for this recipe.
Now lets make an awesome and relatively healthy Tandoori Fish. Here is what you will need. Note: Use thick ginger garlic paste. For hung curd, place curd / yogurt on a muslin cloth and let it drain for 30 minutes. The leftover thick curd is what we will use for the recipe.
Take all the ingredients listed under marinade and add it to a small mixie jar. Dont add any water.
Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Stop several times and scrape the sides with a spatula so there are no big bits of cheese that remains.
The paste should be smooth. Set aside.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for twenty minutes.
Place the marinated fish in the air fryer ( do not over crowd) and fry them for 15-18 minutes at 350 degrees celcius. Note: Bigger fishes might take more time while smaller fishes / steaks cook faster. So start checking after 12 minutes. Alternatively, you can bake at 200 degrees celcius for 15-20 minutes. (Adjust the timing depending on the size of the fish)
The fish is done after the air frying time. Fantastic Tandoori fish fry is ready.
Serve with rice and curry.
500 grams fish steaks / whole fish
For the Marinade
1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon kashmiri red chilli powder 1/4 teaspoon cardamom powder 1/2 teaspoon garam masala 1/4 teaspoon cumin powder 1 teaspoon salt 1 tablespoon lemon juice 2 tablespoon Amul Cheese (or any cheese like mozzarella, cheddar etc..) 2 tablespoon hung curd / yogurt 1 teapsoon honey 2 tablespoon heavy cream
Take all the ingredients listed under marinade and add it to a small mixie jar. Dont add any water.
Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Stop several times and scrape the sides with a spatula so there are no big bits of cheese that remains. The paste should be smooth. Set aside.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for twenty minutes.
Place the marinated fish in the air fryer ( do not over crowd) and fry them for 15-18 minutes at 350 degrees Celsius. The fish is done after the air frying time. Fantastic Tandoori fish fry is ready.
Notes
Bigger fishes might take more time while smaller fishes / steaks cook faster. So start checking after 12 minutes.
- Author: Suguna Vinodh
- Prep Time: 10 m
- Cook Time: 15 m
