MASALA FISH

MASALA FISH

ngredients
1kg baby snapper(3 or 4 whole fishes) OR Fish cutlets can also be used & u can use any type of u like
1/2bunch green corriander
1 green chilli
...4 cloves of garlic
1 big tomato
1-2tbsp lemon juice
to taste salt
to taste red chilli powder
1/4tsp turmeric
1tsp zeera powder
1/2tsp garam masala
3tbsp oil
Method:
Sprinkle 1 tsp salt on fish.Wash after 1 hour.
Blend green corriander,green chilli,tomato,garlic cloves,lemon juice,salt,redchilli powder,turmeric,zeera powder & garam masala powder.Coat fish with the blended mixtuer.
In frypan add oil & add fish with the masala mixture cook on high on both sides.Grill if you like,its optional.

PAN FRIED FISH WITH THAI HERB SAUCE(tried and tested by divya burman)

HI GUYS...I TRIED OUT AN AMAZING FISH RECIPE YESTERDAY..THIS WAS FROM ON OF MY OLDEST AUTHENTIC THAI COOK BOOKS AND IT CAME OUT SUPER DELICIOUS.IT LOOKED GREAT AND TASTED EVEN BETTER.I TWITCHED THE RECIPE A BIT AS THE ORIGINAL CALLED FOR 3/4 CUP COCONUT MILK AND I WANTED TO MAKE IT TASTY BUT NOT TOO HEAVY.I SUBSTITUTED THE WHOLE CUP FOR 1/4 CUP COCONUT MILK AND 1/4 CUP LIGHT CHICKEN STOCK..I ALSO ADDED 1 TABLESPOON OF SRIRACHA CHILLI SAUCE TO GIVE IT A SLIGHTLY SPICY FLAVOR.ITS GREAT TO SERVE THIS FISH IN A LONG PLATTER AND POUR ALL THE SAUCE SO THE FISH IS ALMOST SWIMMING IN THIS SAUCE.. GARNISH IT WITH THINLY SLICED SPRING ONION GREENS.......MY 1 ST CHOICE WOULD ALWAYS BE BASA BUT FOR ANY OF YOU WHO HAVE BASA FISH ISSUE,SOLE FILLET SHOULD WORK TOO.ALTHOUGH I JUST CANT COMPARE THE TASTE AND LIGHTNESS OF BASA TO ANY OTHER FISH.........This pan-fried fish recipe is melt-in-your-mouth delicious and easy to make. The fish is lightly seared in a hot pan with a little oil for 5 minutes, then topped with a simple no-cook lemon-herb Thai sauce that really compliments the flavor of the fish and lets its tenderness shine through. Wonderful with rice, but equally good with potatoes, this easy fish recipe makes a great meal and is simple enough to fry up any night of the week. ENJOY!
.HERE GOES THE RECIPE

PAN FRIED FISH WITH THAI LEMON HERB SAUCE

Ingredients:

SERVES 2-3
1)2 white-fleshed fish steaks or fillets, such as Basa, cod, tilapia, trout,sole etc...
2) handful of fresh sweet basil leaves
3)pinch of salt and pepper
4) 2 Tbsp. oil for frying
LEMON-HERB SAUCE:
1/3 cup coconut oil OR olive oil
juice of 1.5 lemon
3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2-3 cloves garlic, minced
1/3 cup fresh coriander leaves and stems, chopped
2 spring (green) onions, sliced
1.5 long red chili, minced,
1+1/2 tsp. sugar
1/2 coconut milk or coconut cream(to lighten things up put 1/4 cup coconut milk and 1/4 cup stock)
OPTIONAL(THIS TASTED FAB) 1 BIG TABLESPOON SRIRACHA CHILLI SAUCE
Preparation:

1)Place all lemon-herb sauce ingredients together in a sauce pan. Stir together and set aside.
2)Rinse fish and pat dry. Then, using a paper towel or clean tea towel, pat the fish on both sides, absorbing any remaining moisture. (This is the secret to getting a good sear.)
3)Heat a frying pan over medium-high heat. When pan is hot, add the oil and swirl around. Reduce heat to medium. Place fish in pan and season with salt and pepper.
4)Do not move the fish once you have placed it in the pan or the flesh will tear. Cover and allow fish to fry undisturbed for at least 2 minutes before turning. If pan is smoking, reduce heat to medium-low.
Turn the fish, but again, don't move it around - allow it to fry undisturbed for another 2 minutes with the cover on. Lightly season the second side with salt and pepper.
5)Fish is cooked when the inner flesh is opaque when gently pulled apart with a fork. One inch thickness will take roughly 5-6 minutes. (The halibut steaks shown here took 8 minutes)
Place lemon-herb sauce over medium heat for 2 minutes, or until warm. (Don't boil the sauce or it will lose its fresh flavor and nutrients.)
6)Before serving, taste-test the sauce. Note that this sauce tends toward the sour side; however, feel free to sweeten it with a little more sugar if it's too sour for you. If it's too spicy, add a little more coconut milk. If not salty enough, add more fish sauce. If too salty, add another squeeze of lemon or lime juice.
7)To serve, place the fish fillets or steaks on individual plates or 1 long platter. Spoon the sauce over and serve any extra on the side. Sprinkle with sweet basil leaves and spring onion greens. ENJOY

PESHAWARI KEBABS

PESHAWARI   KEBABS

INGREDIENTS
1)BONELESS LAMB 1 KG
2)BLACK CUMIN
3)ZEERA 1 TSP
4)CHAAT MASALA 1 TSP
5)CLARIFIED BUTTER FOR BASTING
6)GARAM MASALA 1 TSP
7)GARLIC PASTE 1 TSP
8)GINGER PASTE 1 TSP
JUICE OF 1 LEMON
9)RAW PAPAYA PASTE 2 TSP
10)RED CHILLI POWDER 2 TSP
11)SALT TO TASTE
12)YOGURT 1/2 CUP/120 GRAMS

METHOD
1)CUT MEAT INTO  1 INCH CUBES
2)MARINADE WITH SALT RED CHILLI,GARAM MASALA,PAPAYA PASTE,BLACK CUMIN,GINGER AND GARLIC PASTES AND YOGURT.MIX AND LEAVE ASIDE 6-8 HOURS
3)PUT MEAT PIECES ON SKEWERS AND COOK TILL HALF DONE
4)LEAVE TO COOL 10 MINS.BASTE WITH CLARIFIED BUTTER AND COOK FOR 8 MORE MINS
5)SERVE SPRINKLED WITH CHAT MASALA AND LEMON JUICE.

FUDGY CHEWY PERFECT BROWNIES

Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.

FUDGY CHEWY PERFECT BROWNIES

Ingredients
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Method
Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap then foil, and refrigerated for up to five days.

Makes 16 brownies.

SINDHI SAYEL CHICKEN

SINDHI SAYEL CHICKEN

500 GRAM BONELESS CHICKEN

1 BIG ONION CHOPPED FINE


2 TOMATOES CHOPPED

1 BIG POTATO CUT IN BIG 
PCS

1 CAPSICUM CHOPPED

1 CUP YOGHURT


4 ELAICHI,4 CLOVES,2 TBS GARAM MASALA,1 TB JEERA 
POWDER,

1 TB DHANIA POWDER,RED CHILLIES ,TURMERIC 
POWDER,A PINCH OR AMCHOOR

2 TBS OLIVE OIL




METHOD:IN A PAN PLACE ALL INGREDIENTES AND MIX WELL .LEAVE FR AN 
HOUR.PUT ON SLOW FIRE AND STIR OR BHUNYA FOR A GOOD 10 MINS.LEAVE ON SLOW
FIRE FR ANOTHER 10-15 MINS.THIS CHICKEN TASTES BETTER COOKED A FEW HRS 
BEFORE SERVING.VERY SIMPLE AND DELICIOUS

GINGER CHICKEN

Ginger chicken

Ingredients :


1 kg - Chicken
1 tsp each of: Salt ,Chilli powder, Turmeric powder, Cumin powder
2 tbsp-Yoghurt
¼ cup - Ginger garlic paste


2 -5 tbsp - Oil
1 cup (140gms) – Onions
¼ cup- Slivered ginger
2 tbsp -Chopped green chillies
1 tsp - Garam masala
1 can Rainbow tea milk- 160ml
1 ¾ cup ( 385 gms) - Chopped and peeled tomatoes


1) Mix in all the contents of Ingredients A and marinate for 10 minutes.
2) Heat oil and add in onions.Fry on low medium heat till golden brown fry.
3) Add marinated chicken , ginger and green chillies. Cook uncovered on medium low heat for 15 min ,stirring frequently.
4) Add tomatoes and garam masala. Now cook covered for 10 minutes or till the the chicken is tender.
5) Gradually add in the milk .Cook further on low ehat for 3 to 5 minutes stirrinf continuously.

Since my family doesn’t like spicy and dry dishes I used the same measurements for ½ kg chicken and omitted the chilli powder- the reason why the dish has a bit of gravy and is yellow in colour. Otherwise it’s red and a bit dry.

CHICKEN HANDI

Chicken HAandi

Ingredients 

500 g chicken boneless (cut in cubes) 
2 tsp butter (optional)
1 tbsp ginger/garlic paste 
4-5 tomatoes, finely chopped 
1 tsp each Cumin & coriander seeds roasted & grinded 
Salt & black pepper to taste
1/2 tsp gram masala 
2-3 green chilies (slit in half) or as required 
2 tbsp cream or as required 
¼ cup coriander (finely chopped) 
1tsp ginger julienne
oil as required

Method
Heat oil and butter in a pan.
Add ginger/garlic paste and stir.
Add chicken cubes and stir again for 5 minutes.
Then add salt, Stir & mix well add in tomatoes & let it cook until the tomatoes r half done add the red whole chilies & cover with the lid & cook on a slow heat until tomatoes r soft & done,, bhonofy well & add in garam masala, black pepper, & roasted cumin & coriander powder, stir & mix well, add in cream, cover the lid & put it on dum for 5- 10 mts. 
Garnish with green chilies & coriander julienne ginger.
Serve hot with naan

KARAHI CHICKEN(PAKISTAN) TRIED AND TESTED

CHICKEN KARAHI

_______________________



INGREDIENTS:

400 GRAMS BONELESS CHICKEN CUT INTO CHUNKS2 TABLESPOON OIL
1/2 TSP BUTTER5 LARGE TOMATOES DICED
1 TSP GARLIC PASTE
1TSP GINGER PASTE
3/4 TSP SALT3/4 TSP RED CHILLI POWDER
1 TSP CORIANDER POWDER
1/4 TSP TURMERIC POWDER


1 RED BELL PEPPER/CAPSICUM THINLY SLICED
1 GREEN BELL PEPPER THINLY SLICED
2-3 GREEN CHILLIES SLIT
1 TABLESPOON GINGER THINLY SLICED

FRESH CORIANDER LEAVES CHOPPED

METHOD


1)HEAT OIL AND ADD CINNAMON AND BAY LEAF

2)NOW ADD GINGER AND GARLIC PASTE AND COOK 5 SECS.ADD TOMATOES AND SPICES AND COOK ON LOW FLAME 5-6 MINS


3)ADD CHICKEN.COVER AND COOK FOR AT LEAST 8 MINS OR TILL CHICKEN IS A LITTLE SOFT.


4)ONCE CHICKEN IS SOFT,ADD THE FRESH BELL PEPPPERS ,,GREEN CHILLIES AND GINGER.STIR.COVER AND CONTINUE COOKING ON MED


5)LET CHICKEN GET NICELY COATED IN THIS MASALA.NOW TASTE FOR SALT AND ONCE BELL PEPPERS ARE SOFT,ADD CORIANDER.


6)ENJOY AND EAT WITH NAAN/BREAD.

CHICKEN MASALAH (PAKISTAN)

CHICKEN MASALAH

INGREDIENTS
1)1 LB CHICKEN FILLETS CUT INTO 1/2 INCH CUBES
2)1 SMALL ONION FINELY CHOPPED
3)1 LEV TSP CHILLI PWDR
4)1/2 TSP GINGER PWDR
5)1 CLOVE GARLIC CRUSHED
6)1 LEV TSP SALT
7)1/4 TSP TURMERIC PWDR
8)1 TSP GARAM MASALA
9)1 HPD TSP CORIANDER PWDR
10)6 TABLESPOON OIL/BUTTER
11)1/2 TIN CHPD TOMATOES OR 8 FRESH AND CHOPPED
12)2 TABLESPOON CORIANDER LEAVES CHOPPED

METHOD
1)HEAT OIL IN A COOKING PAN AND ADD CHOPPED ONION BROWNING IT A LITTLE
2)ADD CHILLI PWDR,GINGER PWDR,SALT TURMERIC AND CORIANDER FRYING THE SPICES FOR A LITTLE.(2MINS)
3)NOW ADD CHOPPED TOMATOES AND STIR AND COOK TILL OIL LEAVES THE SPICES(ABOUT 10 MINS).
4)ADD CHICKEN CUBES AND STIR IN THIS MASALAH/GRAVY TO GET CHICKEN PIECES WELL COATED.
5)ADD 1/2 CUP WATER AND LET CHICKEN COOK ON A LOW FLAME FOR 15 MINS.COVER
6)NOW REMOVE LID AND STIR.LET CHICKEN COOK FOR A FURTHER 10 MINS.LET MORE OIL/BUTTER SEPARATE AND THEN ADD 1/4 CUP WATER ,GARAM MASALA ,THINLY SLICED CORIANDER LEAVES .COVER AND COOK 5 MORE MINS.TASTE FOR SALT

MY AUNTS CEYLON DAL

CEYLONESE DAL DIDI MAYA

DAL 150 GRAMS TOGETHER

½ CHANA DAL

½ MUNG DAL OR FULL MASOOR DAL

-SOAK DAL IN WATER FOR 1 HOUR.PRESSURE COOK DAL FOR APPROPRIATE TIME AFTER ADDING WATER AND 1 TSP SUKHA DHANIA HPD,1 FLAT TSP CURRY PWDR, 1 HPD TSP RED CHILLI PWDR,SALT.

TARKAIN  A FRYING PAN PUT 2 TSP OIL.ADD ½ MED ONION CHOPPED,2 DRIED RED CHILLIES.4 PODS GARLIC,1/2 TSP AUR,1 GREEN CHILLI CHPD,WHEN OIL IS HOT THEN ADD THESE INGS AND COVER ON LOW.AFTER 2 MINUTES OPEN AND MIX N THROW IN DAL ADD 2 TBLSP LEMON JUICE.CHECK SALT

ADD WATER IF THE DAL IS TOO THICK MIX

CHINESE CHICKEN WITH CAPSICUM (TRIED N TESTED)

KS CHINESE CHICKEN WITH CAPSISUM

INGREDIENTS

1)1/2 CHICKEN CUT INTO THIN STRIPS

MARINADE

SOY SAUCE:1 CAP

SALT:1/2 TSP

VINEGAR:2 CAP

AJI NO :1/2 TSP

CORNFLOUR 1.5 TSP

METHOD

1)MIX CHICKEN WITH MARINADE

2)LEAVE 4 HOURS

3)ADD LITTLE RED COLOR

4) DEEP FRY CHICKEN

5)BLOT

6)IN A WOK TAKE OIL

7)FRY GARLIC GINGER TILL CRISP

ADD CHICKEN,GREEN CHILLIES LONG GREEN CAPSICUM AND SPRING ONION WHITE

8)ADD SALT  AND AJI NO MOTO

SERVE AS A SNACK OR WITH RICE

CHINESE CHICKEN WITH CAPSICUM

KISHORES CHINESE CHICKEN WITH CAPSISUM

INGREDIENTS

1)1/2 CHICKEN CUT INTO THIN STRIPS

MARINADE

SOY SAUCE:1 CAP

SALT:1/2 TSP

VINEGAR:2 CAP

AJI NO :1/2 TSP

CORNFLOUR 1.5 TSP

METHOD

1)MIX CHICKEN WITH MARINADE

2)LEAVE 4 HOURS

3)ADD LITTLE RED COLOR

4) DEEP FRY CHICKEN

5)BLOT

6)IN A WOK TAKE OIL

7)FRY GARLIC GINGER TILL CRISP

ADD CHICKEN,GREEN CHILLIES LONG GREEN CAPSICUM AND SPRING ONION WHITE

8)ADD SALT  AND AJI NO MOTO

SERVE AS A SNACK OR WITH RICE

DAHI FISH

 MY AUNTS DAHI/YOGURT FISH

1^ST MARINADE: ½ TSP GIN GAR PASTE,50 ML VINEGAR ¼ TSP SALT;MARINADE FISH IN TIS FOR TEN MINS

2^ND MARINADE:HUNG CURD

2) ½ TEASPOON CHILLI PWDR,3/4 TSP AMCHOOR,1/2 TSP ANARDANA,1/2 TSP DHANIYA PWDRE. SALT,HALDI.

NOW REMOVE FISH FROM FIRST MARINADE AND PUT IN 2^ND MARINADE.

PAN SEAR MARINTED FISH AND FINISH IN THE OVEN WITH GREEN CHILLIES

METHOD

1)   MIX MASALAS IN DAHI AND PUT FISH IN IT AFTER 1^ST MARINADE

2)   2) LET IT KEEP COOKING TILL DAHI MIX COATS FISH.

3)   AD GREEN CHILLIES AND SERVE

4)   CAN ADD 1 TSP OF KERALA PRAWN CURRY PASTE TO CHANGE FLAVOR

PALAK CHICKEN

Palak Muragh

Ingredients
2 tablespoon oil, 1 onion, 1 clove of garlic (crushed), 1/2 inch piece of ginger, 1 teaspoon coriander, 1 leveled teaspoon chili powder, 1 lb chicken legs, 500 grams tin of spinach puree, 2 teaspoon milk, 1 leveled teaspoon salt

MethodHeat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

BBQ SEEKH KABAB

Bar B Que Seekh Kabab by Ambreen Khan

INGREDIENTS
500 gms Qeema
3/4 tsp Garam Masala
1 tsp Garlic paste
1 tsp Ginger Paste
1 Onion (small cubed)
1 tsp Dried Mango Powder (Amchoor)
1 tsp Rock Salt (Kala Namak powder) If you don’t have it then you can use regular salt (per taste)
1 tsp Cumin (zeera) crushed
1 tsp Dry Ginger (Saunth)
1 tsp Black Pepper powder(Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Method:
Mix all the ingredients to the qeema and knead well. Keep aside for 1 hour. Heat a gas oven or Bar B Q (I made it on the bar b q) with the flat metal skewers (Seekh). Take a big ball of the qeema mixture and hold a hot skewer carefully in the other hand.(Be REALLY REALLY careful during this process, if you think if would be hard to do then you can use regular wooden skewers but make sure to soak it in the water for half an hour before using). Press qeema mixture on to a hot skewer, it will immediately stick to it. Repeat with left over mince on all the other skewers. Place the skewers on the bar b q ( or in the gas oven). Keep rotating the skewers occasionally.When cooked, gently remove the kababs from the skewers with the help of a napkin. (If you make this in the oven you can Shallow fry the kababs after taking it out from the oven on a nonstick pans in 1 tablespoon oil) In case of using bar b q, serve immediately.