Monthly Archives: May 2013

FISH STICK WITH CURD DIP

Ingredients:

  • 2 cups – Breadcrumbs
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • Vegetable oil, for frying
  • 1/2 kg Bhetki or white fish fillet, cut into 1-by-3-inch pieces

Method:

Place Breadcrumbs, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to Breadcrumbs, covering fish completely and pressing lightly. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

Curd Dip:

Take 100 gm of Thick Curd in bowl.Add Salt to taste n 1/2 tsp of sugar,1 tsp of ground Pepper,Italian Seasoning give it a good mix n serve with Fish Sticks.

Cabbage Salad(Chinese style)

Ingredient:

  • Cabbage – 250 gms
  • Finely chopped Ginger- 1pinch
  • Finely chopped Garlic- 1/3 tsp
  • Chilly flakes – 1 tsp
  • Vinegar-1 tsp
  • Soya Sauce – 1/2 tsp
  • Chilly oil – 1 tsp
  • Mayonnaise - 2tsp
  • salt to taste
  • Sugar to taste
Method:
In a large bowl add shredded cabbage,Ginger,Garlic,Chilly flakes,Vinegar,Soya sauce,salt,Chilly oil,Mayonnaise and give it a good mix.Add more mayonnaise and salt, if needed, to taste. Refrigerate until serving time.

FRIED CHICKEN

Ingredients:
  • 5 to 6 Pieces Of Chicken
  • 1 t/s Turmeric Powder
  • 1 tbsp Garam Masala
  • 1 tbsp Black-pepper powder
  • 1 t/s Red chili Powder
  • 1 t/s Salt
  • 1 Lime Or 1tbsp Vinegar
  • 2 tbsp Ginger Garlic Paste
Method:

Firstly take all the ingredients and squeeze lemon juice Or Vinegar. Combine all spices properly.

Now rub the above spice mixture on the chicken on all sides. Marinate for about 30mints.
Take a kadhai and pour oil in it for deep frying.Once the oil is hot add chicken one by one to it. Keep the gas flame on medium heat.Fry on both sides until crispy brown.
Remove from fire and dab some tissue paper on them. Serve hot garnish with coriander leaves. Squeeze some lime juice on the fried chicken.

Chinese Veg Stir Fry

 

INGREDIENTS:

  • 4 tablespoon- vegetable oil
  • 1 tablespoon -minced fresh ginger
  • 1 tablespoon -minced garlic
  • 1/4 teaspoon -crushed red chili flakes
  • 1/2 red onion -trimmed and cut into 4    wedges, layers separated
  • 2 heads baby bok choy-trimmed, cut lengthwise in quarters
  • 1 broccoli-without stems and leaves, each cut into 1-inch pieces
  • 1 Big Onion- trimmed, 5 cut diagonally into 1-inch pieces,
  • 1Big Onion- thinly sliced and reserved separately
  • 1/4 head cabbage- leaves cut lengthwise into 1-inch-wide strips
  • 2 Carrot- lengthwise into 1-inch-wide strips
  • 2/3 cup good-quality chicken stock or broth, vegetable stock,or water,heated
  • 1 tablespoon- soy sauce
  • 1 tablespoon- vinegar
  • Salt to taste
  • 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds

Method:

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy and the broccoli stem pieces. Stir-fry 1 to 2 minutes more.
Add the 1-inch scallion pieces.Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the cabbage, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce and vinegar, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.

Serve Hot

Butter Chicken(Chicken in Creamy gravy)

 

Ingredients:

  • Boneless Chicken-500gm
  • Butter-200gm
  • Milk Cream-200ml
  • Beaten Curd-200gm
  • Tomato Puree-200ml
  • Ginger Paste-1tbsp
  • Garlic Paste-1tbsp
  • Lemon Juice-1tbsp
  • Garam Masala pwd-1tbsp
  • Red Chilli pwd-1tbsp
  • Sugar-1tspn
  • Salt to taste

Method:
Marinade the chicken with Lemon Juice,Garam Masala pwd,Red Chilli pwd and Salt.refrigerate it for 8-9 hours.Then take the Beaten Curd add Ginger and Garlic Paste in it mix it well and put it in refrigerator for 3-4 hours.
After marination take a kadhai(wok) add butter in it when butter melts pour all the tomato puree to it and cook it until it releases oil.Then after add the marinated Curd and stir it well.after some time add the marinated Chicken,some Salt and Sugar give it a mix and cover with a lid.Stir occasionally.Check it if the chicken cooked perfectly add the Cream mix it well.when the gravy became thick remove it from fire.Serve it in serving platter garnish it with some coriander and cream.