Vietnamese steamed fish in ginger and scallion sauce

Ingredients:

1 knob or finger of ginger-julienned
4-5 stalks of scallions
12-14 oz. (340-400g) flat fish filets, such as tilapia, flounder, or sole(I used trout)
finely ground white pepper (do not substitute black pepper)
sea salt
2 tbsp. oil
2 tsp. soy sauce, preferably soy sauce labelled specifically for seafood (Chinese sources)


Method:

Chop the scalllions finely. I used the wok and a steamer to steam the fish. This contraption was put together by me and trust me, it served the purpose.

Steam the fish along with some scallions and some ginger till the fish turns white(opaque). This might take about 7 minutes.

Meanwhile heat a small skillet over medium high heat. Add oil, and heat until just beginning to smoke.

Remove ginger and scallion pieces, and place fish on a serving plate. Sprinkle with finely ground white pepper, and fresh julienned ginger and scallions.

Drizzle soy sauce over fish, then immediately top with sizzling peanut oil.

Read more...

Egg Masala with onions

Ingredients:

Boiled Eggs -2
onions- sliced one large
coriander leaves - a handful
garam masala - pinch
chili powder, turmeric powder - as per taste
salt
oil for tempering
mustard seeds- 1 tsp


Method:

Temper the mustard seeds and add the onions and saute till translucent.
Add the spice powder and cook till the raw smell is gone.
Add the salt as well
Finally add the boiled eggs and let them get browned a little.(For perfectly boiled eggs, visit our post on ways to cook egg)
Garnish with coriander leaves

Read more...

The Neelys' are back again---Southern spicy fried chicken

Ingredients:

1 (2 1/2-pounds) fryer chicken, cut into 10 pieces

salt and freshly ground black pepper

1 quart buttermilk

2 tablespoons hot sauce

1 teaspoon cayenne pepper

Peanut oil, for frying

3 cups all-purpose flour

1 tablespoon cayenne

2 teaspoons garlic powder

1 teaspoon paprika

Method:

Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.

Preheat a deep-fryer to 350 degrees F.

Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.

Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

Read more...

Kothu Parota and Parota

Ingredients:

Parota - 2

egg -1

curry leaves - few

tomato

onion chopped

green chillies

salt

pepper

To make parota:

maida - 1 cup

salt pinch

water

oil

Method:

Make a dough with the all purpose flour or maida. Keep it aside for 2 hours minimum. Then make balls and roll them out.

Fold them like how you do with a saree and then roll them into a ball.

Leave them again for 30 minutes

Then roll them out into parotas and cook on griddle.

Read more...

Tyler Florence's sauteed shrimp

Ingredients:

1/2 cup flour

sea salt and freshly ground black pepper

1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

Read more...

African Harissa sauce coated chicken kebabs

Harissa is an African sauce that is spicy and flavourful with lot of flavours blending in your mouth. Try it and you will fall in love.

Ingredients

6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped(optional though)

Chicken breast cubes - 1 pound
oil for spraying


Method

Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.

Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container. Marinate the chicken in about 2-3 tbsp of Harissa for about 30 minutes.Baked at 375F for 25minutes. Add tomatoes and bell peppers and tomatoes to the skewers as per taste.

Tip: Dont forget to soak the skewers if they are made of bamboo or any other wood in warm water for about 20  mins to avoid getting burnt in the oven. It they are stainless steel skewers, worry not, just wear your mitts.

Read more...

Konkani based fish curry

Ingredients:

8 to 10 Smelt fish pieces cut into 1 ½ inches 
1 medium onion finely chopped
½ tsp chopped garlic(optional)
¼ tsp turmeric powder

For the masala:

½ cup coconut gratings
5 to 6 fried red chillies
¼ tsp tamarind concentrate

For tempering:

¼ tsp fenugreek/ methi seeds
1 tsp coriander/dhania seeds
1 tsp cooking oil

Method:

1. Firstly clean the smelt fish well and remove all the bones etc.

2. Heat a small pan and add 1 tsp cooking oil, add the fenugreek/methi and coriander/dhania seeds and fry on a medium heat till you smell the aromas. Set it aside.

3. In a blender take coconut gratings, tamarind, red chillies and the fried fenugreek and coriander seeds. Blend it into a smooth paste using little water.

4. Heat oil a deep sauté pan, add chopped onions, garlic and sauté till slightly golden. Add turmeric powder and fry again for a minute.

5. Now add the grounded masala/paste and mix well. Adjust the salt and water and cover and cook the masala for 2 to 3 minutes.

6. Now reduce the heat to medium low and add the cut smelt fish pieces and carefully mix it along with the masala. Cover and cook for another 5 minutes or until the fish is cooked through.

7. Serve with steamed rice.

Read more...

Malaysian Shrimp(Fish) Curry

Tried a Malaysian recipe for the first time and came out very well. Lots of flavour. Seafood gently cooked in a skillet of coconut milk makes a mouthwatering curry for any occasion. Sambal, a fiery hot relish is usually served with this curry. Got this beautiful recipe from one of my prized cookbook featuring Asian recipes.

Ingredients:

1 pound shrimp/ fish can also be used

salt to taste

2 tbsp vegetable oil

1 in ginger root sliced

2 small red chillies seeded and chopped

2 cloves garlic crushed

2 in lemon grass shredded

1 tbsp fish sauce

14 0z coconut milk( We used canned)

21/2 cups of chicken stock

1/2 tsp turmeric powder

1 tbsp sugar

juice of 1/2 lemon

Method:

1. Clean the shrimp and devein them. Season them with salt and set aside.
2. Heat oil, ginger, chilies, garlic and lemon grass and fry briefly.
3. Stir in the fish sauce  and strain the coconut milk through a seive and then add to skillet.
4. Add the chicken stock, turmeric, sugar(We didnt use this), salt and lemon juice. Simmer for 10 mins.
5. Add the shrimp and simmer for 6-8 mins. 
6. Garnish with coriander and lime slices. This is usually served with steamed rice.

Read more...

Whole wheat spaghetti with pesto sauce and shrimp

Ingredients:

For pasta:

• Spaghetti - 1/2 pack
• Water to immerse 3/4 pasta salted

For cilantro pesto sauce:

• 1/4 cup toasted sliced almonds
• 1 teaspoon olive oil
• 2 cloves garlic
• 2 cups fresh cilantro leaves
• 1/2 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon crushed red pepper flakes
• salt and ground black pepper to taste (optional)

For the Shrimp:

• shrimp - 1 pound
• salt
• water for cooking

Method:

• Cook the pasta till done or al dente. Remove and strain the excess water.
• Cook the shrimp with salt and little water in a separate skillet. Remove and keep aside.
  
• Now for the sauce,

• Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.

• Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.

• Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.

• Mix the sauce and shrimp and pasta together in a large bowl.

Read more...

Madras Prawn Masala

Ingredients:

Prawn - 1/2 kg
onions - 1 big chopped
tomato - 2 med size chopped
ginger garlic paste- 1 1/2 tsp
turmeric powder - 1/2 tsp
chilli powder - 1 tsp
coriander powder - 2 tsp
salt as need
coriander leaves to garnish(optional)

Method:

• Wash and devein the prawns with a paring knife
• Heat oil and add whole garam masala(cloves, cinnamon stick, bay leaf, elaichi) and then add the onions and saute.
• Once the onions are slightly browned, add the tomatoes and cook till the skin separates.
  
• Later add the spices and cook till the raw smell goes.
• Add the prawns and salt and cover and cook for a few minutes.
• Remove the cover and cook till the water evaporates and the masala becomes thick.
• Serve with steamed rice or roti.
  

Read more...

Egg roll and First blog award :-)

This is a very easy to make recipe and a wholesome meal on-the-go. It is really very appetizing. Everyone is the family loved it.

Ingredients:

Parotta( store bought- the flaky type, not the one that comes out on layers)
egg
shrimp -15
coriander leaves- 1 big bunch
black peppercorns- 3 tbsp
garlic - 4-5 pods
soy sauce - 1 tbsp
oyster sauce - 1 1/2 tbsp
sugar - 1/2 tsp
onions- slices a handful
tomato ketchup- optional
salt as needed


Method:

1. Cook the store bought parotta. Later beat one egg with pinch of salt and pour on the tava. Put the cooked parotta over the egg and cook for a few minutes. Remove from fire.
2. Now lets prepare the shrimp. Clean and devien the shrimp.
   
3. Grind the coriander leaves, garlic and peppercorns together into a paste.
4. Mix the soy sauce, oyster sauce and sugar in a bowl.
5. Heat 2 Tbsp oil in a pan. Add the coriander paste.
6. Follow it with shrimp and sauce mix and salt.
7. Cook for a few minutes on low to medium heat with little water sprinkled when needed.
8. Shrimp is ready. Assemble them as shown in the picture. Drizzle ketchup if you love ketchup. Roll it up and bon appetit.
   

We are happy to tell you all about our first blog award from our fellow blogger and friend Priya of Priya's Recipes.



Thank you very much Priya. The valuable comments from our readers and awards like this are the source of encouragement to us.

Read more...

Chicken 65

Well this is really one of the favorites in out house...very easy to make..Frankly we use a combination of chili powder, turmeric powder, coriander powder, yogurt, ginger garlic paste and salt and food color for the marinade. But today we have made use of store brought masala from Aachi masala and add 1 tsp of vinegar, 1 cup yogurt and prepared the marinade. Marinate for 30 mins minimum and fry in hot oil. Squeeze lemon juice for better taste and garnish with coriander leaves. They are easy and great tasting...

Good snack on a Super Bowl evening, movie evening at home or just plainly for no reason evening.

Read more...

Soya wadi curry

Fondly known as the meal maker, this food chunks made of soya is a healthy and kid loving meal maker, per se. Below is the gravy form of the same. Or mother also used to fry them with spices. We will post that soon.

Ingredients:

soya chunks - 1 cup
onion - med size -1 chopped
tomato - 1 chopped
fennel seeds- 1 tsp
cardomom-2
cloves-2
brinji leaf -1
cinnamon-small piece
garlic- handful
ginger-small piece minced
coriander powder- 2tbsp
chili powder - 1 tbsp
turmeric powder - 1/2 tsp
salt to taste

To grind:

coconut - 4 tbsp
cashews- 10
fennel - 1 tsp
jeera-1 tsp

Method:

Soak the soya chunks for 1 hour or in hot water for 10-15 mins. Squeeze the water and cut them into desirable size. Season the oil with cardamom, cloves, cinnamon and fennel seeds. Saute onion and ginger garlic. Then add the tomatoes and cook till done. Add the masalas at medium heat and cook them too. Later add the soya chunks and 3 cups of water and cover and cook them. You can even pressure cook them at this stage for softer meal maker pieces. After cooking for 10 mins add the ground paste and salt and cook for another 5 mins.

The curry is ready to serve. Serve with hot steamed rice or chappati.

Read more...

Chicken Chili

We are great Food network fans. Paula Deen, Ina Garten and Rachel Ray are a few favourites. This is one of the recipes of the Barefoot Contessa(Ina Garten) , Chicken chili.

The chili recipes have always fascinated me as they used to look unusually spicy like we Indians are used to but mostly they are made of beef. As we dont take beef I never got to taste this dish. Later I came across chicken chili dish and had always wanted to try that from that day. Yesterday was the day after all.
Lets have some history before we dig into the dish.

1618 According to the old Southwestern Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. (from WIKI)


Now for the recipe:

Ingredients:

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

Chopped onions, corn chips, grated cheddar, sour cream

Method:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Read more...

Chicken Cutlet

Ingredients
Boneless chicken pieces-200gms
Potato-3 (medium size)
Big onion-1 chopped
Green chilli-chopped 3
Ginger garlic paste-1 teaspoon
Garam masala powder-1/2 teaspoon
Turmeric powder-1 teaspoon
Red Chili powder-1 teaspoon
Powdered rusk – handful
Egg white- 1 Egg
Oil-4 Table spoons



Method:

Pressure cook the potatoes without cutting for 10 minutes
Cut the chicken into small pieces
Cook the chicken pieces in a kadai for 7 minutes
Remove the chicken pieces from the kadai
After it cools mince it in a mincer or mixie (make sure there is no water)
Peele off the skin of the potatoes and smash it after it cools
In a kadai in a teaspoon of oil sauté the onion, green chillies and ginger garlic paste. Add the powders after switching off the stove, else they will get burnt
Now add this into the potato mix.
Add the minced chicken also into this
Add the required quantity of salt
Mix everything well
Check for the taste
Spread the rusk powder in a paper
Keep the egg white in a soup bowl so that you can dip the cutlet and take out
Make the cutlets in the shape you like
Dip into the egg white and roll over the rusk powder and keep aside
Fry the cutlets one by one or 2 at a time
Serve with your favourite dip or tomato ketchup.

Read more...

Schezwan Fried Rice

We tried this recipe after seeing the post in Padma's blog. The recipe turned out great and we enjoyed the dish. You can find the recipe if you click on the above link. Make sure the rice is cooled before mixing as it might squash the rice if it is still hot.



We did chicken fried rice. You can substitute the meat with any other you prefer or tofu in the case of vegetarians.

Read more...

Bengali Fish Curry

Bengali Fish Curry

Yogurt mixed with spices

Curd well mixed

Ingredients:

5-6 rohu pieces
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 cup curd
1 tsp mustard paste
1/2 onion chopped
1/2 tomato chopped
1 tsp mustard seeds
2 green chilies
5-6 curry leaves
1/2 inch ginger
1 whole garlic

Method:

Marinate fish with turmeric powder, red chili powder and salt for atleast one hour.
Heat mustard oil and tawa fry the fishes pieces for 5-6 on both sides.
Make a paste of onion, tomato, green chilies, ginger, garlic and mustard seeds.
Blend Curd well. Add the paste made above, add a pinch of turmeric powder, a pinch of red chili powder and add it to curd. Mix well.
In a kadai, place the fried fish pieces. Add masala curd to it. Add curry leaves and cook on low flame for 5 minutes. Increase the flame and cook for 5 minutes.

Read more...

Kullu Fish - Himachal dish

Ingredients

• 1 trout/fish
• For Marinade
  • 1 tsp: Crushed coriander seeds
  • 1/4 tsp: Red chilli flakes
  • 1/2 tsp: Lemon rind
  • 2 tsp: Lemon juice
  • 1 tbsp: Mustard oil
  • 1/2 tsp: salt
  • 1 tsp: Dill leaves
• For the Sauce
  • 1 1/2 tbsp: Diced onions
  • 1 tsp: Chopped coriander
  • 1/2 tsp: Mustard seeds
  • 2 tsp: Lemon juice
  • 2 tbsp: Mustard oil
  • 1/4 tsp: Salt

Method

1. Clean and wash the fish.
2. In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.
3. Rub the marinade all over the fish and keep aside for about 10 minutes.
4. Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.
5. For the Sauce
   1. Heat oil in a pan. Add the mustard seeds and onions and sauté till it turns a light brown.
   2. Remove from fire and add the coriander leaves, lemon juice and salt and mix well.
   3. Pour the sauce over the fish and serve hot with rice.

This entry is for SPOTLIGHT FISH at Appayan

Read more...

Fish fingers with tartar sauce

Fish fingers

Ingredients:

1/2 kg firm white fish fillet(without bones)- cut into fingers

3/4 th cup dry bread crumbs for coating

Oil for frying

Ingredients for marinade:

1 tbsp ginger paste

1/2 tsp salt

1/2 tsp pepper powder

1/2 tsp red chilli powder

1/2 tsp mustard paste

1 tsp tomato sauce

1 egg white

a few coriander leaves- very finely chopped

Method:

1. rub little lime juice on the fish fingers and wash fish well. Transfer them to kitchen towel and pat them dry

2. Prepare marinade by mixing all the ingredients given under marinade

3. Transfer the fish to a flat plate and rub marinade on fish .

keep aside for half an hlour

4. Roll and press the fish fingers on the crumsa.

5. Hean oil in a deep pan, fry the fingers on medium heat till golden brown. serve with tartar sauce

Tartar sauce preparation

Ingredients

1/2 cup mayonnaise

1 tbsp finely chopped onion

1 tbsp finely chopped cucumber

1 tbsp finely chopped coriander

2 tbsps brown vinegar

Method:

1. Allow the veggies to soak in the vinegar for some time and then strain the excess vinegar

2. Mix the veggies with the mayonnaise. Your yummy tartar sauce is ready

This entry is for SPOTLIGHT FISH at Appayan.

Read more...

Gongura Royyalu Curry

Ingredients

Shrimp - 1 pound (Medium size) Gongura - 1 bunch (Take only the leaves) Onion - 1 medium (Chopped) Tomato - 1 medium (Chopped) Green chillies - 4 Tamarind - small piece Garlic - 4 flakes (Crushed) Red chilli powde - 1 tsp Turmeric powder - 1 pinch Ghee or butter - 1 tsp Salt

Cooking Procedure

Cook shrimp with little salt and turmeric. Cook gongura along with all other ingredients till it becomes soft and mash it with spoon if u want u can add little water while cooking. Now add cooked shrimp to it and cook for 5 more mins. Take 2 big spoons of oil and season with 1 tsp of channadal , 1/4 tsp of jeera , 2 whole red chillies and curry leaves. After seasoning cover it with a lid and cook for 10 more mins.

Read more...