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Mar 30, 2010

FRIED FISH WITH MASHED POTATOES

This is the fish recipe i created on my own. This was the best of fish recipes i ever made. This is a fish recipe made in american style with indian masalas.

Fried fish:

Ingredients:
  •  Boneless fish - 1 kg
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Black pepper powder - 1/4 tsp
  • Salt
  • Water - 1/2 cup
  • Chinese salt(ajeenomotto) - 1/2 tsp

For dipping the fish:
  • Egg - 1
  • Bread crumbs
  • Oregano leaves - a little

Preparation:

  1. Mix all the ingredients in a bowl except fish and mix well. Put the fish in a plastic ziplock bag and pour the mixture over the fish and close the bag without any air in it. Shake the bag well and gently press the fishes to make the fish absorb the liquid. Refrigerate this for atleast an hour and half
  2. Beat the egg with little salt and pepper. Mix the bread crumbs with little salt and oregano
  3.  Take the fish out of the bag and dip it in the egg and then put in the bread crumb and coat well. Do this with all the fish and keep it in a tray each piece apart and refrigerate for 10 min
  4. Heat oil in a deep pan. Take the fish out and coat it in the bread crumbs again and put it in the hot oil. Do not put all the piece at a time. Fry it until the fish becomes golden brown.
Mashed Potatoes:

Ingredients:
  • Potatoes (skinned and diced) - 2 large
  • Milk - 1/2 cup
  • Butter - 1 tbsp
  • Salt and pepper

Preparation:
  1. Boil the potatoes in microve for 10-15 min and drain it and mash it with a fork
  2. Mix the milk and butter and microwave it for 2 min
  3. Pour the milk and butter mixture in the potatoes. Add salt and pepper and mix well until every thing blends well
Serve this along with the fried fish. Its the best

I am sending this recipe for Umm Razeen's Twenty-20 event
Here is the link http://kitchensamraj.blogspot.com/2010/05/twenty-20-cooking-event-announcement.html

Mar 19, 2010

PANEER MAKHANI AND ROOMALI ROTI

Ingredients:

Paneer - 200 gms
Tomato - 4 (medium size)
Whole garam masala
Green chillies
Ginger
Butter
Cream
Chilli powder
Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder
Yoghurt
        Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. capsicum can also be added along with paneer


Preparations:

1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well
2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft
3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used
4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it
6. Adding color is optional
7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off


I AM REPOSTING THIS FOR THE EVENT HOSTED BY "FOODELICIOUS" BLOG

Here is the link to this event
http://cooking-goodfood.blogspot.com/2010/02/my-100th-post-jackfruit-biryani-raita.html

TANDOORI FISH

Ingredients:
Boneless Fish - 2 lbs
Everest Tandoori Chicken Masala - 3 tsp
Yoghurt - 1 cup
Ginger Garlic Paste - 2 tsp
Salt
Food Color

Preparation:

1. Cut the fish into small pieces and clean it and dry it completely. There should not be any moisture
2. Strain the yoghurt to make sure that it is thick and the ginger garlic paste should also be thick
3. Mix all the ingredients into a smooth thick paste and add the fish in it and mix well  and marinate it for atleast 2 to 3 hours
4. Preheat the oven to the maximum temperature. Melt the butter and mix it in the marinated fish and place the fish pieces in a tray and bake it in the oven
5. After 5-10 min all the masalas will become watery. So take it out and remove all the water and keep it in the oven again until it becomes dry and roasted

Mar 12, 2010

ADUKKU PATIRI- SPICY VERSION


Ingredients:

For stuffing:

Onion - (finely chopped)
Chicken (minced)
Green chillies(finely chopped)
Ginger garlic paste
Salt
Garam masala

Pour some oil and add the green chillies and add the chicken and saute well with some salt until it becomes a little dry and all the water is dried
Remove the chicken and add some more oil and add the onions and ginger garlic paste and cook well with some salt and turmeric powder . Adding chilli powder is optional . Add the chicken to the onion mixture and mix well and switch off the flame

For the layers:
Make regular dough with maida, salt and water. Roll it out according to the shape of the pan and put it on a hot tawa and turn it once and take it out
Make sufficient amount of rotis and keep it aside

Assembling:

Beat 5-6 eggs with a little salt and pepper
Butter the pan well and turn on the oven to 350 deg
Take roti and dip it in the beaten eggs and keep it on the pan. Then put some chicken mixture and again dip a roti in the egg and keep it. Do this process step by step until the pan is full
Pour the remaining egg over it and sprinkle some poppey seeds and some cashews on top and cover it with and keep it in the oven
Stick a tooth pick to see it is cooked
Cut it into pieces and serve

PANEER MAKHANI

Ingredients:

Paneer - 200 gms
Tomato - 4 (medium size)
Whole garam masala
Green chillies
Ginger
Butter
Cream
Chilli powder
Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder
Yoghurt
       Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. Capsicum can also be added along with paneer

Preparations:
1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well
2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft
3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used
4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it
6. Adding color is optional
7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off