Saturday, February 15, 2014
FINGER FISH FISH STICKS
Finger fish or fish fingers are the Indian take on fish sticks and these are much spicier than fish sticks. I learnt this recipe from my co-sister. This is a favorite at my in-law’s place. When the whole family get-together, there will be finger fish in the menu for lunch that day. We (my MIL, co-sister, and I) usually prepare an elaborate lunch mostly consisting of many varieties of seafood or non-vegetarian dishes and also some vegetarian dishes for my hubby. It is fun when we talk all sorts of stories, sharing laughter, and cook together. In US, I prepare them rarely since I cook only for me and mostly I go for something quick and easy when preparing nonveg. Recently an Giada De Laurentis (I just love the way she talks and cooks…everything about her is very bright!) show got my attention where she prepared baked fish sticks with salmon. I think she even added some parmesan cheese. I wanted to try that for quite sometime, so I came up with my own fish sticks version here. Here I used salmon instead of the regular king fish used in
INGREDIENTS:
1. Fish fingers, around 10. I cut from 3 medium-size salmon fillets.
2. Chili powder, 1 teaspoon.
3. Turmeric powder, ½ teaspoon.
4. Corn flour, ¼ cup.
5. Ground oats, ½ cup.
6. Bread crumbs, ½ cup.
7. Any type of seasoning mixture like Italian and any fish seasoning, 1/2 tablespoon.
8. Any mixture of dried herbs, 1 teaspoon.
9. Ginger-garlic paste, 1 teaspoon.
10. Salt as per taste.
PREPARATION:
Clean the fish and cut into even thin fingers. Add the chili powder, turmeric powder, and salt and let them marinade for around half an hour. Mix the seasonings, dried herbs, salt, bread crumbs, and oats flour in a plate. Take the corn flour in a bowl, add a pinch of salt and some water, and mix it into a smooth paste. To fry the fish, heat a shallow pan with around ½ cup of oil. Take the fish fingers and dip them into the corn flour batter. Then coat them with the bread crumbs mixtures and shallow fry the fish until they turn golden brown on each side. Cooking around 4-5 fish fingers at a time is ideal. To cook the fish in the oven, arrange the fish fingers on a greased baking sheet leaving sufficient space in between and bake them at 350 degrees for 20-25 minutes. Serve hot finger fish with your favorite sauce.
Variation: For a much spicier version, a teaspoon of chili powder can be added in the corn flour batter.
Friday, February 14, 2014
Instant seekh kabab
Ingredients
- Mince ½ kg
- Ginger garlic paste 1 tbsp
- Onion 1 large raw and sliced
- Hard buns 2 (remove hard part and then soak bread in water)
- Gram flour ½ cup roasted
- Allspice 1 tsp heaped
- Brown onion 2 tbsp
- Coriander seeds 1 tbsp roasted and ground
- Cumin seeds 1 tsp roasted and ground
- Button red chilies 8 roasted and grounded
- Boti tikka macula 1 tbsp heaped
- Salt 1 tsp
- Egg 1
- Chopped coriander 2 tbsp
- Mint leaves chopped 1 tbsp
- Grind mince with ginger garlic paste and raw onion add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours, make into seekh kabab shape and shallow fry, serve with paratha and chatni.
Salmon Steaks with Basil and Balsamic Vinegar
And finally some boiled new potatoes to soak up the juices.
Turiya Patra Colocassia Leaves Rolls With Ridge Gourd
Thursday, February 13, 2014
Donut kabab ki chat
Ingredients for donut kabab
- Mince double machined ½ kg
- Onion 2large
- Potato 2 medium
- Green chilies 6
- Gram lentil ½ cup
- Ginger garlic paste 1 tbsp
- Allspice 1 tsp
- Black pepper ½ tsp
- Crushed red pepper 1 tsp
- Eggs 1 + 1
- Coriander leaves chopped 2tbsp
- Mint leaves chopped 2 tbsp
- Water 2 cups
- Whipped yogurt 2 cups
- Sugar 2 tbsp
- Green chatni ½ cup
- Khatti methi chatni ½ cup
- Sev 1 cup
- Papadi crushed 2
- Onion chopped 1
- Tomato cut in cubes 1
- Coriander leaves chopped 2 tbsp
- Green chilies 2
- Cook together mince, ginger garlic, salt, gram lentil, onion and potatoes with 2 cup water till water dries, cool add in green chilies, chopperized well with 1 egg, black pepper, crushed red pepper, allspice, coriander, mint, mix all well shape into round, cut with doughnut cutter, fry on high flame till light golden.
- Put whipped yogurt in a plate, top with 2 doughnut kabab, green chatni khatti methi chatni, whipped yogurt, top with Sev, Papadi, onion, tomato, coriander leaves, serve immediately.
Stuffed Zucchini with Bulgur Bulgurlu Kabak Dolması
I made pepper dolmas with bulgur two weeks ago and we loved it. So, I decided to try the recipe again, this time with zucchini. I picked big zucchinis, carvable in my standards. I cut each zucchini into 3 equal parts and carved carefully so that each one had a thin bottom to hold stuffing. If you work with smaller zucchinis, just cut them into two. With zucchinis I used fresh dill and mint, and also added garlic. And in the end, stuffed zucchinis was as delicious as stuffed peppers with bulgur. Yet again if you dont like bulgur much, try stuffing zucchini with stuffing in this recipe.
3 big zucchinis
1/2 cup coarse bulgur
1 big onion, chopped
2 cloves of garlic, minced
1/2 bunch green onions, chopped
1/2 bunch dill chopped
2 tbsp chopped fresh mint or 2 tsp mint flakes
2 long green chilies like anaheims, chopped
4 medium tomatoes, petite diced
approximately 1 tsp lemon zest
1/3 cup olive oil
1 tsp crushed peppers
salt
water
-Saute onion, garlic, green onion, and chilies with 1/4 olive oil for 5-6 minutes.
-Add bulgur, tomato, dill, fresh mint, lemon zest, salt, and crushed peppers. Stir for a minutes. Add 1/3 cup hot water. Cover and cook until bulgur soaks all the water.
-Stuff zucchinis with bulgur mix. Place in a pot facing up.
-Pour hot water half way through zucchinis. Scatter rest of the olive oil. First bring to a boil and then cover and simmer on low for 40-50 minutes or until zucchini is cooked.
Kalyns Weekend Herb Blogging is 2 years old! This weeks WHB is hosted by Haalo of Cook (Almost) Anything.
Swedish Apple Pie
Swedish Apple Pie
Source: Stacey Snacks
Ingredients:
5 medium apples, peeled and sliced
1/2 cup chopped walnuts
1/4 cup sugar (for sprinkling)
2 tsp cinnamon
1/8 tsp. cloves
Topping:
1 cup sugar
1 cup flour
3/4 cup butter (1 and 1/2 sticks)
1 egg
Directions:
Preheat oven to 350F. Butter a 9" pie pan and fill with sliced apples & walnuts.
Mix the 1/4 cup sugar with the cinnamon and cloves. Sprinkle over apples and coat well.
Melt butter and add remaining ingredients (flour, sugar and egg). Pour the batter over apples and spread with a rubber spatula.
Bake for about 45 minutes or until golden.
