Fish Kofta Curry

Fish Kofta Curry

Ingredients:

500 gm fish
1 onion chopped
2 tsp ginger garlic paste
3 slices of bread soaked in water and squeezed dry
3 tbsp chopped coriander
4 green chilies minced
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp garam masala
salt to taste
pepper powder according to your spice level
Oil for frying

For curry:

2 big onions chopped.
2 tsp ginger garlic paste
250 gm tomatoes pureed
1/2 cup curd
3 tbsp coriander leaves chopped
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp jeera powder
1 tsp garam masala
Salt and chili powder to taste

Method:

1. Boil fish in water,having added salt.
2.keep boiled water aside and debone fish.
3.Mix together all the kofta ingredients and form into round balls.
4.Deep fry to a golden colour.
5.Heat oil in a pan.Add onions and ginger garlic paste and fry till onions become translucent.
6.Add tomatoes,curd,spice and salt.
7.Cook them till oil oozes out.
8.Add the boiled water and another cup of water and bring the contents to a boil.
9.Reduce heat and add the koftas and cook for five minutes.
10.Garnish with coriander leaves and serve hot.

Bread Pudding

Bread Pudding

Ingredients:

1 cup milk
1/4 cup butter
1 tin condensed milk

2 eggs,slightly beaten
1 tsp vanilla essence
1/2 cup raisins if desired
15 slices of Day old bread
1/4 tsp salt
1/4 cup raisins as desired

Method:
1.Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
2.In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
3.Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Filling for Patties,sandwich etc;etc;

Filling for Patties,sandwich etc;etc;

INGREDIENTS:

1/2 cup chicken broth
One cup carrot chopped
One and half cup onion chopped
Half a cup tomatoes chopped
1 cup chicken shredded
pepper powder
1/4 cup cooked corn kernels
4 tbsp chopped coriander leaves
salt to taste.

Method:

1.In a frying pan,add oil and then the veggies together with the chicken broth on medium flame.
2.Once the veggies are cooked evaporate the excess water and add the shredded chicken.
3.Adjust spice and salt.
4.Add the chopped coriander leaves.
5.Close the vessel and on low flame cook them for 5 minutes.

Tangy beef pasta

Tangy Beef Pasta

Ingredients:

1/2 kg beef finely chopped
1/2 kg pasta cooked
2 cups chopped onions
2 tbs olive oil
1 tsp Chinese seasoning
1 dried red chili chopped
1 tsp ginger garlic paste
pepper powder
salt
4 tbs chopped coriander leaves
1 tsp sugar
1- 1 1/2 cups of tomato sauce
3 garlic cloves chopped

Method;

1.Pressure cook the beef with ginger garlic paste and salt.
2.Heat a vessel,add olive oil,then the garlic under low flame.
3.Saute for few minutes then add the onions together with red chili and Chinese seasoning.
Cook for five minutes stirring occasionally till the onions become soft.
4.Season with salt and pepper.Remove from flame.
5.To this add the cooked beef,sauce,sugar and bring to a simmer on low heat, let cook, uncovered for five to ten minutes.
6.Once the sauce has simmered for 5 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. 7.Finally add the cooked pasta and mix gently.
8.Tangy beef pasta is ready to be served!

Crispy Fried Chicken

Everyone loves chicken,and that too a crispy one is definitely good treat! This is my first version of crispy chicken,there is still more to come.So I guess you could name it Crispy fried chicken 1..;) This chicken is perfect for lunch,dinner or it can be even had as a tea-time snack.Believe me its a must try recipe!

Ingredients:

1/2 kg chicken
1/2 tbsp ginger garlic paste
pepper powder according to spice level
salt to taste
3/4 cup original corn flakes ground to powder
1 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk
2 eggs
oil for frying

Method:

1.Marinate the chicken pieces with ginger garlic paste,salt and pepper for at least half an hour.
2.Combine powdered corn flakes,flour,baking powder,salt and pepper.
3.Whisk together milk and eggs.
4. Dredge chicken in corn flakes mixture;dip in milk mixture, and dredge in corn flakes mixture again.
5.Pour oil in deep frying pan ( do not use a non stick pan)  and on medium heat fry the chicken pieces until    golden brown.
6.Serve immediately.

Yellow Rice

Now this recipe is a must try for all those ghee rice lovers.Actually, You can consider it as ghee rice's sister ;). This dish is easy to prepare, tastes great and smells good too!! Try it yourself and lemme know:)

Ingredients:

2 cup rice
4 cup coconut milk
15 shallots chopped
1 tsp ginger garlic paste
3 cardamoms
cinnamon 2 inch
1 tbsp ghee
2 tbsp refined oil
1/2 tsp turmeric powder
salt to taste.

Method:

In a pressure cooker heat oil together with ghee.Add the cardamoms and cinnamon and fry for few seconds.Now add the shallots and saute till they are half cooked and then the ginger garlic paste and fry till the raw smell disappears.To this, combine the coconut milk with salt and turmeric powder and bring it to a boil.Now add the rice and pressure cooker it for three whistles.That's it.Now the yellow rice is ready to serve.Tastes great with mutton or chicken gravy!

Eclairs.

Ingredients:

for the case:
1/4 cup butter
2/3 cup water
1/8 tsp salt
2/3 cup flour(maida)
2 large eggs,slightly beaten

For the filling:
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tbs butter
1 tsp vanilla extract.

For the chocolate icing:

1 tbsp cocoa powder
1 tbsp water
1/2 cup icing sugar
1 tsp butter
1 tsp vanilla essence

Method:

1. Preheat the oven.
2.Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
3.When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
4.Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
5.Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
6.Bake in a pre-heated oven in temperature 180C/350F for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
7.In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
8.Mix icing ingredients together over low heat, till well blended and smooth.
9.When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
10.Slit the eclairs horizontally half way, till just short of the edge, so they stay joined. Pipe the cream into the cases with and icing gun or polythene bag.
11.Coat the exposed part with the icing, and serve.