Red Mullets Green Masala Fry

Red Mullets Green Masala Fry 

For the Green Masala

Ingredients 

1/2  cup Coriander leaves chopped 

2 Green chillies

1 small Ginger piece

6 Garlic cloves 

1 tbsp Lime juice Or Vinegar Or 1/2 piece of Lime marinated in salt.

1/2 tsp Cumin seeds 

1/4 tsp Sugar 

Salt to taste

 Method 

Grind all the ingredients together. 

P.S. I did not have fresh lime juice so I substituted lime juice with lime marinated in salt.

To Marinate 

Ingredients 

2 Red Mullets cut into halves 

Green Masala

Salt to taste

 

Method 

Apply salt on the fish and keep it aside for 10 minutes. Then rub the green masala on the fish and marinate the fish for 30 minutes.

To Fry

Ingredients 

Marinated Fish 

1 Onion sliced 

1/2 cup Rice Flour 

1/4 tsp Chilli powder 

Salt to taste 

Oil to Shallow fry

Method 

Take rice flour in a plate and add salt and chilli powder. Mix it. Coat the fish in the rice flour. Heat oil in a pan. Shallow fry the fish till golden brown on both the sides. Serve hot with sliced onions.

Chinese Bird's Nest

Chinese Bird's  Nest

For the Nest

Ingredients 

1 bowl of Rice Vermicelli boiled (1/4 packet of Rice Vermicelli boiled in water with salt and 1 tsp Oil and drained )

Oil for frying 

Method 

Take a round steel strainer. Adjust the rice vermicelli  in the strainer. Press another similar strainer on top. Heat oil and deep fry the vermicelli till brown. Keep it aside till the filling is made.

For the Filling 

Ingredients 

3 Eggs boiled

1 cup Corn boiled

1 Onion cubes

1 tsp Garlic chopped 

1 Carrot roll cut

1 Green Capsicum cubes

1cup Cabbage shredded 

1/4 cup Spring Onions chopped 

2 tbsp Soy sauce 

1 tbsp Chilli sauce 

1 tbsp Vinegar 

1 tsp Honey 

1 tbsp Tomato Ketchup

Salt to taste 

2 tbsp Oil

Method 

Take a wok, add oil and heat it. Add the garlic and onion. Sauté it for 2 minutes. Add the vegetables one by one ( save little cabbage and spring onion for garnishing) and stir fry on full flame for a minute or two. Add the all the sauce, vinegar,  honey, ketchup and salt. Stir it for a minute and the filling is ready.

To make the bird's nest, take the fried vermicelli  bowl. Add the filling and decorate the egg to look like a bird and add the egg bird on top. Garnish with cabbage and spring onions. Serve immediately. 

Kitchen King Chicken Fry

Kitchen King Chicken Fry

This is an experiment in my kitchen.. The taste is awesome. 

To Marinate and Fry the Chicken 

Ingredients 

300 grams Chicken with bones

2/3 cup Rice Flour 

1/2 cup All Purpose Flour 

2 tbsp Curd

Salt to taste 

Oil to deep fry

Method 

Marinate the chicken with salt and curd and keep it aside for 30 minutes. Add the rice and all purpose  flour and toss it. Heat the oil and deep fry the chicken for 5 minutes. Take it out and drain the oil. Add the chicken back in the hot oil and fry till crispy brown in colour.

Seasoning for the Fried Chicken 

Ingredients 

Fried Chicken 

2 Onion sliced 

4 Garlic cloves chopped 

4 Red Dry Chillies broken into pieces 

2 tbsp Tomato Ketchup 

1/4 cup Water

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Chilli powder 

11/4 tsp Kitchen King Masala powder 

2 tbsp Oil 

Few Coriander leaves chopped

Method 

Take  a pan, add oil and heat it. Add the garlic, chillies and onions. Sauté till the onions are translucent. Add salt, chilli powder, cumin powder and the kitchen king masala powder. Stir it. Add the tomato ketchup. Stir it,  add water and simmer  for 2 minutes. Add the chicken, toss it and stir fry it till all the seasoning incooperates well with the chicken. Garnish with coriander leaves.  Serve hot.

Stir Fried Cold Cuts and Veggies with Eggs

Stir Fried Cold Cuts and Veggies with Eggs 

Ingredients 

3 Eggs

6 Cocktail Sausages

2 Pieces of Ham cut into small pieces

1/4 cup Becon cubes 

1/4 cup Green Peas

12 Cherry Tomatoes

1 tbsp Black Olives sliced 

Few Parsley Leaves chopped

Few Spring Onion chopped 

Salt to taste 

Pepper powder to sprinkle 

1 tsp Butter

Method

Take a pan, add butter let it melt. Add the cocktail sausages, becon cubes and ham pieces. Stir fry it for few minutes, add the green peas, black olives sliced and the cherry tomatoes. Stir fry for 2 minutes. Make place in between the cold cuts.  Break the eggs in between and let it cook, sprinkle salt and pepper and garnish it with parsley and spring onion. Serve hot....

Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney

Spinach (Palak) is a rich source of Iron. Here is an unique healthy recipe for you from my kitchen that is a fusion of Punjabi and Dakshini Cuisine. 

For the Palak Paneer Idli

Ingredient 

1 Kg  Idli Batter 

1 bowl Spinach chopped

1 bowl Cottage cheese  crumble 

1 Tomato chopped

1 Onion chopped

1 Green Chilli 

2 Garlic cloves 

Salt to taste 

1/2 tsp Garam Masala

1/2 tsp a Chilli powder

1/2 tsp Cumin powder 

1 tbsp Oil 

1 tbsp Ghee

Handful of Spinach chopped 

Method 

Add 1 bowl spinach, tomato, onion, green chilli, garlic, salt, garam masala, chilli powder and cumin powder in a blender. Blend the ingredients into a purée. Take a pan, add oil, heat it. Add the purée and cook for 5 minutes. Add the cottage cheese, mix it. Take it of the flame. Add the purée into the idli batter, adjust the salt if need, add the chopped spinach. Mix it. Take the idli mould, apply ghee and pour in the batter. Steam the idlis. Once done, serve it with tomato chutney. 

P.S. It can be done with left over Palak paneer, mash the paneer in the left over Palak paneer before using. 

Garlic Tomato Chutney 

Ingredients

1 Garlic pod peeled and clean 

6 Dry Red Chillies

2 Tomatoes chopped 

Salt to taste

Method 

Add the above ingredients in a blender and blend it into a paste. 

For seasoning 

1/2 tsp Panch Phoran 

2 Dry Red Chillies Broken into pieces 

2 Pinches of Asafoetida 

2 tbsp Mustard Oil

Method 

Take the a pan, add the mustard oil, add the chillies and the Panch Phoran. Let it crackle, add the asafoetida. Sauté for few seconds, add the paste and cook it till the oil starts to saperate from the paste. Serve it with the idlis.