VENISON STEAKS WITH PEPPER SAUCE (TRIED AND TESTED BY HAYLEY EDWARDS)

Venison steaks with a pepper sauce
• 2 x 225g venison steaks

• 1 tsp olive oil
• 1 crushed clove of garlic
• 1 tbs crushed pepper corns

For the sauce

• 75ml double cream
• 10-20 green peppercorns

Method
1. Crush the cloves, peppercorns and garlic, make a paste and with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
2. Put the steaks into the pan and fry for about two minutes on each side, until they are sealed
To make the sauce:
1. Pour double cream into a pan and bring to the boil. Season and then add the peppercorns to taste.
2. Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.

CARROT CUPCAKES (TRIED AND TESTED BY ARTI SARIN JAIN)

Carrot Cupcakes : Healthy and not so sweet

Carrot muffins are so popular as they are super healthy. I actually make my cake with wheat flour but for the muffins are use all purpose flour. I have tired so many different recipes for carrot muffins but this one is to die for it has walnuts,raisins and apple cored.
I love baking things that you can use just a paddle and a bowl and no machine ( Kitchen Aid I do love you but using my hands is my favourite option) also knowing that we can do without a blender makes me smile.

Carrot muffins, taste of carrot but they are not sweet and rich. Light and healthy.

Carrot Cupcake with Cream Cheese frosting and fondant carrot

Recipe: Carrot Muffins
2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
3/4 cup sugar
3/4 cup vegetable oil
3no. eggs
2 cups carrots, grated
1/2 cup walnuts, crushed
1/2 cup raisins
2 tsp vanilla
1 apple,peeled and cored,chopped (1 3/4 cups).

Method:

• Preheat the oven to 400 degree. Line your muffin/cupcake pans
• Sieve the dry ingredients flour,salt,baking soda and cinnamon.
• In a large bowl combine the sugar,oil and eggs. Mix until they are well combined.
• Stir in the carrots,walnuts,raisins, vanilla and apple.
• Fold in the flour mixture. Don't over beat.
• Spoon the mixture, I like to use an ice scoop to drop my mixture.
• Bake them for 20 minutes or until a cake tester or toothpick inserted in the center of the muffin comes out clean.

Tip:

• Muffins are for breakfast, normally contain fruit, batter isn't as smooth as cupcakes mixture, are larger than cupcakes. Like in England the cupcake liners are much smaller than a muffin liners. 
• In simple terms cupcakes are iced and muffins aren't.
• Remember to use really good quality carrots your muffins are directly related to the type of carrots you use.
• I made the carrot muffins and iced them with cream-butter cheese frosting the same frosting as the red velvet cupcakes.

The carrot on top the cupcake is made from home made fondant which I will cover in my next blog post. Until then Happy Baking !

GOOEY CHOCOLATE PUDDING

GOOEY CHOCO PUDDING

Ingredients
3 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
1/2 Cup Cocoa Powder
4 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
2/3 Cup Melted Unsalted Butter
3 tsps Chocolate Essence

Topping
1 Cup Granulated Sugar
1 Cup Brown Sugar
1/2 Cup Cocoa Powder
2 1/2 Cups Hot Water

Preparation
1. Preheat over to 350 C.
2. Sieve all purpose flour, cocoa powder and baking powder in a bowl. Add granulated sugar & salt to the same and mix well.
3. Add all wet ingredients in the bowl & whisk well till all is incorporated. It will be thicker than usual cake batter.
4. Spread cake batter in a greased pan.
5. Now, whisk all dry ingredients of topping in a separate bowl and add hot water to it and mix well.
6. Pour this liquid on the cake batter and dont mix it, let the topping just be there.
7. Bake the cake for 45 minutes.
8. The top will set and you will see a brownie like crust.
9. Take it out and let it cool.
Serve with whipped cream or Icecream
This can also be served HOT.

PERI PERI CHICKEN WITH CARAMELISED ONIONS AND MUSHROOM SAUCE

HI!!!!!! WE DECIDED TO HAVE A REALLY CHILLED OUT AND LIGHT MEAL LAST NIGHT AND I WAS IN A FLUX AS TO WHAT TO MAKE.I GOT THIS LOVELY RECIPE FROM MY SIS IN LAW AND IT CAME OUT DELICIOUS....THE MARINADE IS SOUR AND SPICY AND THE MUSHROOM TOPPING IS SUBTLE...THE COMBINATION WAS PERFECT!!THANK YOU POOJA!!!HERE GOES THE RECIPE PERI PERI CHICKEN TOPPED WITH CARAMELIZED ONIONS AND MUSHROOM SAUCE INGREDIENTS 1)2 CHICKEN BREASTS BEATEN THIN WITH MALLET AND WELL PIERCED 2)NANDOS PERI PERI SAUCE 2TABLESPOON 2)SOYA SAUCE 1 TABLESPOON 3)LEMON JUICE 3/4 TH LEMON 4)GARLIC PASTE 1TSP SALT TO TASTE AND PEPPER 5)A LITTLE RED CHILLI (RANG MIRCH ) FOR COLOR 6)WORCESTIRE SAUCE 1 TABLESPOON INGREDIENTS FOR MUSHROOM MIX 6)1 PKT MUSHROOMS CHOPPED 7)MILK 1/2 CUP 8)1TSP BALSAMIC VINEGAR 9)LITTLE CORNFLOUR MIXED IN WATER TO THICKEN 10)1 ONION CARAMELIZED AS A TOPPING METHOD 1)MIX THE PERI PERI SAUCE,SOYA,LEMON JUICE,WORCESTIRE SAUCE,GARLIC PASTE AND CHILLI AND MARINADE CHICKEN IN THIS 5 HOURS OR EVEN BETTER OVERNIGHT. 2)MAKE THE MUSHROOM MIX BY TAKING A PAN AND ADDING CORNFLOR MIX,MILK AND MUSHROOMS AND BALSAMIC.ADD SALT AND PEPPER TO TASTE.LET IT BOIL AND GET SLIGHTLY THICK REMOVE AND KEEP ASIDE 3) NOW TAKE CHICKEN OUT OF MARINADE AND PUT IN A NON STICK PAN.COVER AND LET IT COOK WITH ITS OWN STEAM.ADD SOME MARINADE FLIP AND DO THE SAME TILL ITS COOKED 4) NOW TAKE CHICKEN OUT.PLACE IN DISH AND TOP WITH ONIONS AND MUSHROOM MIX......ENJOY STEP BY STEP LINK http://www.facebook.com/media/set/?set=a.10150784143755344.736324.631380343&saved

MINCED CHICKEN WRAPPED IN SPINACH LEAVES(tried and tested) (asian)

HI...TODAY IM POSTING A VERY LIGHT LOW FAT AND EASY CHICKEN RECIPE.....THIS IS FOR ALL THOSE DAYS WHEN YOU RE IN THE MOOD TO AVOID HIGH CARB,HIGH OIL AND CALORIED RECIPES.....ITS A GREAT SNACK TO SERVE IN A DIM SUM BASKET FOR ALL THOSE GET TOGETHERS WHERE YOU HAVE CALORIE CONSCIOUS GUESTS......SERVE THIS RECIPE WITH YOUR FAVORITE SAUCE...IT COULD BE VINEGAR N CHILLIES,BLACK BEAN OR CHILLI GARLIC......I HAD THIS WITH MY FAVORITE SPICY SRIRACHA SAUCE........HERE GOES THE RECIPE MINCED CHICKEN ROLLS WRAPPED IN SPINACH LEAVES INGREDIENTS .200 GRAMS MINCED CHICKEN .1 TABLESPOON EACH CHOPPED GINGER AND CHOPPED GARLIC .1.5 TSP SPRING ONION GREENS FINELY CHOPPED ..3/4 TSP CHOPPED GREEN CHILLIES .2 TABLESPOON OYSTER SAUCE .1 TSP SOYA SAUCE .A LITTLE STAR ANISE POWDER .SALT TO TASTE .1.5 TSP SESAME OIL .SPINACH LEAVES CUT IN A MANNER SO YOU CAN ROLL THE CHICKEN MINCE IN THEM .3/4 TSP GINGER JUICE(AMAZING TENDERISER) METHOD 1)MARINATE CHICKEN IN OYSTER SAUCE,,SPRING ONION GREENS,SOYA,STAR ANISE,SESAME OIL..CHECK SALT.IF LESS ADD SOME . 2)STIR FRY THE GARLIC AND GINGER IN SESAME OIL TILL FRAGRANT.ADD GREEN CHILLIES.ADD TO CHICKEN MIX 3)MARINATE 1 HOUR MINIMUM 4)PUT STEAMER ON AND STEAM SPINACH CHICKEN ROLLS TILL COOKED AND SPINACH IS WELL WILTED. 5)SERVE WITH YOUR FAVORITE SAUCE FOR STEP BY STEP PICS TO THIS RECIPE FOLLOW THE LINK http://www.facebook.com/media/set/?set=a.10150777967615344.734445.631380343

POMFRET FILLETS IN LEMON BUTTER AND PEPPER SAUCE(TRIED N TESTED)(ITALIAN)

HI !!! POSTING ANOTHER REALLY DELICIOUS FISH RECIPE!!! THE FAMOUS LEMON BUTTER FISH BUT THIS ONE IS JUST FAB!!! I LEARNT THIS FROM A CORDON BLEU GRADUATE AND ITS ALWAYS A BIG HIT WITH THE KIDS!!! FISH IS NOT THE EASIEST THING TO FEED KIDS BUT THIS DELICIOUS LEMONY BUTTERY SAUCE JUST MAKES IT SO EASY..THE ORIGINAL RECIPE CALLS FOR POMFRET BUT AT THE TIME WE LEARNT IT BASA WASNT AROUND...I FEEL IT LL COME OUT FAR MORE SOFT AND TENDER WITH BASA BUT HAVE TO ADMIT,I HAVENT TRIED IT WITH ANYTHING BUT POMFRET!!! LET ME KNOW HOW IT COMES OUT WITH BASA IF ANY OF YOU DO GIVE IT A TRY...NOW HERE GOES THE RECIPE POMFRET FILLETS IN LEMON BUTTER AND PEPPER SAUCE INGREDIENTS 1)POMFRET FILLETS 2 2)LEMON JUICE AND GRAMFLOUR TO WASH OFF SMELL 3)GARLIC PASTE 2 TABLESPOON 4)SALT AND PEP 5)LEMON JUICE 4TABLESPOON 6)PARSLEY 7)OLIVE OIL 1TABLESPOON 1) CUT SIDES OF FISH 2)WASH IT IN LEMON JUICE OR BESAN TO REMOVE SMELL 3)MARINATE IN SALT PEP GARLIC PASTE AND PARSLEY AND LEMON JUICE 4)PUT IN FRIDGE FOR MIN ½ HOUR IN CLING FILM 5)TAKE SOME FLOUR 6)COAT FISH IN FLOUR 7)TAKE A GRILL PAN NON STICK 8)PUT 1 TABLESPOON BUTTER AND 1 TABLESPOON OLIVE OIL 9)LET IT BUBBLE,ADD FISH AND LET IT GET BROWNISH 10)TURN AND DO SAME TO OTHER SIDE 11)TAKE OUT MAKE SAUCE TO POUR OVER FISH(WARM IN PAN ) OUT OF: 11/2 T BUTTER ½ t PEPPER ½ t SALT ½ t LEMON JUICE TO SERVE HEAT FISH IN MICRO,GARN ISH WITH PARSLEY AND POUR SAUCE AND SERVE

CHICKEN AND MACARONI BAKE(TRIED AND TESTED)(ITALIAN)

HI ...IM POSTING A DELICIOUS BAKED CHICKEN DISH WHICH I TRIED LAST NIGHT FOR THE KIDS........IT CAME OUT RRRRICH AND DELICIOUS AND THEY POLISHED THE WHOLE DISH UP...THE RECIPE CALLS FOR BREADCRUMB TOWARD S THE END BUT MY DAUGHTER DIDNT CARE FOR THAT BIT..IF I HAD TO MAKE THIS AGAIN,ID AVOID THE BREADCRUMB BIT ..I ALSO DID NOT ADD ANY VEGETABLES AS SHE LIKES HER VEGGIES SEPARATELY...ALL IN ALL THE DISH CAME OUT REALLY TASTY SO HERE GOES THE RECIPE....... This is a tasty casserole, and the Gouda cheese can be replaced with a sharp Cheddar. CHICKEN AND MACARONI BAKE Ingredients: 8 ounces elbow macaroni or small shells salt 3 tablespoons butter 3 tablespoons flour 1 cup chicken broth 1/2 cup heavy cream 3 to 4 ounces smoked gouda cheese or chedder grated or cut in small pieces pepper, to taste 1 teaspoon fresh parsley, optional 1 1/2 to 2 cups thinly sliced chicken cooked chicken 1 1/2 cups frozen peas and carrots, thawed(opt) 1/2 cup soft bread crumbs 1 to 2 teaspoons butter, melted Preparation: Cook macaroni in boiling salted water as package directs. Drain and set aside. In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

CHICKEN 65(INDIAN)(TRIED AND TESTED)

HI GUYS!!! I TRIED OUT A REALLY GOOD CHICKEN DISH TODAY .IM SURE YOU ALL MUST HAVE HEARD OF CHICKEN 65(ANDHRA PRADESH)..ITS A DELICIOUS CHICKEN WHICH IS USUALLY DEEP FRIED AND SERVED.I HOWEVER MADE IT A LITTLE LESS HEAVY FOR MYSELF.THE RESULT WAS AN AMAZING SUPER SUCCULENT CHICKEN DISH WHICH JUST MELTS IN YOUR MOUTH.I DID AVOID THE RICE FLOUR IN THE RECIPE BUT IM SURE IT WOULD TASTE BETTER IF YOU ADDED IT AS ACC TO THE ORIGINAL RECIPE..I ALSO TONED DOWN THE OIL TO HALF........THERE ARE MANY STORIES HOW THIS CHICKEN FROM ANDHRA PRADESH GOT ITS NAME.ONE IS THAT THE GUESTS WOULD IDENTIFY A DISH BY ITS NUMBER ON THE HOTEL MENU .MAYBE THIS POPULAR DISH WAS THE 65 THE ITEM........ HERE GOES THE RECIPE.STEP BY STEP LINK IS RIGHT AT THE BOTTOM CHICKEN 65 (HOT AND SPICY CHICKEN) INGREDIENTS .300 GRAMS BONELESS CHICKEN CUT INTO CHUNKS AND PIERCED . 3/4 CUP YOGURT .1.5 TABLESPOON LEMON JUICE . 2 TABLESPOON RICE FLOUR . SALT TO TASTE . 6 TABLESPOON OIL MASALA . 4 DRIED RED CHILLIES . 1 TABLESPOON CHOPPED GINGER . 1 TABLESPOON GARLIC . 2 TABLESPOON CORIANDER SEEDS . 8-10 BLACK PEPPERCORN METHOD 1)GRIND THE INGS FOR THE MASALA TO A FINE PASTE 2)MIX TOGETHER THE YOGURT,LEMON JUICE,SALT ,RICE FLOUR AND TWO TABLESPOONS OIL INTO THE GROUND MASALA PASTE. 3)COAT THE CHICKEN WITH THE PASTE AND MARINATE FOR ABOUT 2 HOURS IN THE REFRIGERATOR. 3)HEAT THE REMAINING OIL IN A THISK BOTTOMED KADAI;ADD THE CHICKEN PIECES IN SMALL BATCHES OF 8-10 AND STIR FRY OVER HIGH HEAT FOR 1.5 MINUTES TOSSING CONTINOUSLY.ADD ANOTHER BATCH AND REPEAT. 4)LOWER THE HEAT ONCE ALL THE CHICKEN HAS BEEN ADDED.TURN THE PIECES FREQUENTLY,BASTING WITH REMAINING MARINADE. 5)COOK TILL OIL SEPARATES AND THE CHIKEN IS SLIGHTLY CRISPY ON THE OUTSIDE AND SOFT AND MOIST ON THE INSIDE. 6)ADJUST SALT,TOSS WELL REMOVE.GARNISH WITH CORIANDER LEAVES AND SERVE STEP BY STEP LINK(WITH PICTURES) http://www.facebook.com/media/set/?set=a.10150797977980344.739291.631380343&saved

meat kebabs

meat kababs
ings
Minced Meat (Qeema) 1kg
Green Chilli (Huree Mirch) 6 to 7 pieces
Green Coriander (Hara Dhuniya) ½ bundle (gaddi)
Cummin Seed (Zeera) 2 teaspoon
Green Coriander Seed (Dhunya) 1 teaspoon
Dried Pomegranate Seed (Anaar Dana) 1 teaspoon
Spices Powder (Garam Masala) 1 teaspoon
Crushed Red Chilli (Kutte Laal Mirch) 1 teaspoon
Sliced tomatoes (Kata Tamatur) 1 piece
Onion for garnish
Salad leaves for garnish
Oil for frying



For Chutnee:
Ingredients:
Talhaar Mirch 5 to 6 pieces
Crushed Red Chilli 1 teaspoon
Lemon 1 to 2 pieces
Sliced Green Chilli (Kutte Haree Mirch) 2-3 pieces
Water as per requirement
Raw Suger (Gurr) as per requirement

Recipe:

* Put minced meat, Green Chilli (Huree Mirch), Green Coriander (Hara Dhuniya), Dried Pomegranate Seed (Anaar Dana), Spices Powder (Garam Masala), Crushed Red Chilli (Kutte Laal Mirch), Salt, Roasted Cummin Seed (Zeera) and Roasted Green Coriander in blender and blend.
* Now put this mixture in a mixing bowl.
* Add sliced tomatoes to it, and after mixing it with hands, store in the refrigerator for 15-20 minutes.
# Now heat Oil in a pan.
# Then make kababs of the minced meat (Qeema).
# Now fry these kababs, after placing tomato slices and lemon slices on them.
# In the end, place the Kababs on Naan, and put Lemon, Salad Leaves, Tomatoes, Green Chilli (Haree Mirch) and Onion on it and serve with Chutnee.
# To prepare Chutnee, boil Talhaar Mirch in water and put in blender.
# Now put Crushed Red Chilli (Kutte Laal Mirch), Green Chilli (Haree Mirch), Lemon juice, Water and Dried Sugar (Gurr) and blend. Chutnee is ready!!!
Salt to taste

CREAMY SPICY PRAWN

HI GUYS!!! TRIED A VERY INTERESTING DISH TODAY...I WANTED TO MAKE SOMETHING DIFFERENT SO I TRIED OUT A PRAWN WITH SPICY CREAMY SAUCE AND IT CAME OUT DELICIOUS.....THE PRAWN ARE CHOPPED FINE AND THEN BAKED WITH A CREAMY SAUCE..THIS DISH IS GREAT AS A SMALL TAPAS AS WELL...I MADE THESE FOR MY DAUGHTER AND SHE LOVED THEM BUT JUST FOUND THE DISH A LITTLE SPICY.....NEXT TIME ,ILL REDUCE THE SPICE LEVELS........I GOT MY INSPIRATION TO MAKE THIS DISH FROM WASABI AT THE TAJ...THEY HAVE A DELICIOUS CRAB IN CREAMY SPICY SAUCE AND IM NOT TOO SAVVY WITH CRABS SO TRIED IT OUT PRAWNS INSTEAD.......HERE GOES THE RECIPE..DO CHECK OUT THE PICS IN THE LINKS SECTION ON TOP!!!!!!!

PRAWNS IN CREAMY SPICY SAUCE

INGREDIENTS

1) 8 PRAWNS DESHELLED AND DEVEINED
2)A KNOB OF BUTTER
3)4 TABLESPOON MAYONNAISE
4)A LITTLE LEMON JUICE
5)A PINCH OF SUGAR
6)1 TSP OF CHILLI GARLIC SAUCE SIEVED

METHOD

1) TAKE PRAWNS AND CHOP FINELY
2) MAKE THE SAUCE BY MIXING TH CHILLI GARLIC INTO THE MAYONNAISE AND ADDING THE LEMON JUICE AND SUGAR
3)NOW LIGHTLY STIR FRY THE PRAWNS IN A LITTLE OLIVE OIL AND THE KNOB OF BUTTER
4) MIX WITH CREAMY SPICY SAUCE AND BAKE IN AN OVEN TILL THE TOP HAS A SLIGHT CRUST ...ENJOY

CHICKEN SHAWARMA RECIPE(LOW FAT)

HI GUYS.... IM STILL TRYING SO HARD TO KNOCK OF A BIT OF WEIGHT AND IT SEEMS SO TOUGH... AGE SOMETIMES CATCHES UP AND METABOLISM JUST GOES DOWN, THE IMPORTANT PART IS THAT DETERMINATION SHOULD NEVER GO DOWN.... I TRIED A REALLY NICE MIDDLE EASTERN RECIPE FOR CHICKEN SHAWARMA AND IT TURNED OUT DELICIOUS. THE ONLY DIFFERENCE HERE IS THAT WE ROLLED OUR SHAWARMA IN LETTUCE LEAVES INSTEAD OF PITA BREAD OR A TORTILLA SHEET..THIS WAS JUST TO STAY OF THE CARBS AND I PROMISE YOU,IF I SHED MY WEIGHT AND MAKE THIS AGAIN, ILL NEVER USE LETTUCE LEAVES...THE KIDS AFCOURSE USED TORTILLA SHEETS...........SERVE THIS CHICKEN ALONG WITH TOMATOES ,SLICED GREEN CHILLIES,ONIONS AND CHOPPED PARSLEY AND CUCUMBER STICKS. PICKLED JALAPENOS WORKS GREAT AS WELL AS A FILLING.............HERE GOES THE RECIPE

CHICKEN SHAWARMA RECIPE

INGREDIENTS FOR MARINADE

1) THINLY SLICED CHICKEN 500 GRAMS
2)3/4 CUP YOGURT
3)GARLIC PASTE 1 BIG TABLESPOON
4)1/2 TSP CAYENNE PEPPER
5)1/2 TSP CURRY POWDER
6)1/2 TSP CINNAMON POWDER
7) SALT AS PER TASTE
8)LITTLE PEPPER POWDER
9)ALL SPICE 1/2 TSP(IF YOU HAVE..I DIDNT)
10)PAPRIKA 1/2 TSP
11) JUICE OF 2 LEMONS
12)1 TSP OIL

INGREDIENTS FOR SAUCE
1) 1/2 CUP YOGURT
2) LITTLE LEMON JUICE
3) 1 TSP TAHINI (SESAME SAUCE AVAILABLE AT MOST SUPERMARKETS)
4) SALT
5) 1 TSP GARLIC PASTE

METHOD FOR SAUCE
1)WHISK ALL INGREDIENTS AND SERVE WITH CHICKEN AND PITA BREAD/LETTUCE

METHOD
1) MARINATE CHICKEN SLICES IN ALL THE INGREDIENTS IN STEP 1
2) KEEP IN MARINADE FOR ATLEAST 4 HOURS
3) PAN FRY CHICKEN TILL DRY AND SERVE WITH PITA BREAD/LETTUCE,OMATO STICKS,SLICED ONION,GREEN CHILLIES,PARSLEY AND SAUCE.
4)TAKE PITA BREAD/L;ETTUCE AND SPREAD SOME SAUCE.ADD CHICKEN,AND TOMATO,ONIONS,PARSLEY CHILLIES AND MAKE A NICE ROLL AND EAT

IDEA: IF YOU LIKE YOIUR SHAWARMA SPICY,YOU CAN ADD A LITTLE BIT OF CHILLI GARLIC SAUCE TO THE ROLL..........

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.