CRISPY FISH FRY

As I said in my last blog I made another recipe of fish.

Its a very,very,very...... simple recipe.Kids will love it.

Whenever we brought fish I made this type of fish fry for my kids.They loved it..:)and we too...:)

Just tr.........y it....!I am sure you will like it.You can use any type of fish for fry.


Ingredients:-


1. 1 large silver pomfret cut sliced

2. 1 tsp red chili powder

3. 1 tsp paprika(optional ,for colour)

4. 3 no. of kokam or 2 tsp lime juice

5. 1/2 ts turmeric

6. 3 tb. semolina (suji,rava)

7. 2 tsp rice flour

8. salt to test

9. oil for fry

Procedure:-
1. Mix all ingredients except semolina and rice flour and marinate fish for 15 min.

2. Mix semolina and rice flour.Dip fish one by one in mix to coat all sides.Meanwhile heat pan over medium heat.
3. Spread oil on a pan. Arrange all fish on it.Add some oil over it.

4. Fry both side until golden brown or crispy.

5. Serve hot with chapati,roti(Indian bread).

ENJOY :)

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FISH IN GREEN GRAVY

Pomfret contribute one of the main groups of table fish in India. They are found every where in the tropical sea of the Indo-pacific region.

Fish provide us with a rich source of omega 3 polyunsaturated fatty acids which can help reduce the risks of heart disease.

Last week I made fish green gravy and simple fish fry.I used pomfret fish.First I want to share green gravy with you.you can use all fish which we used to make gravy type.

We loved fish...:)So we loved both dish too.....:)
I remember that I ate green gravy when I was small.I liked it.So I try to make this gravy.

And it was delicious......! Its colour......WOW!

Try it...I am sure you will like its test and colour too....:)

Ingredients:-

For marinate:-
1. 1/2 tsp turmeric powder
2. pinch of salt
3. 2 no. of kokam or 1 tb lime juice

For Masala :-
1. 1 small onions lengthwise chopped
2. 1/2 cup grated fresh coconut or coconut powder
3. 3 no. of green chili

4. 1/2 cup coriander leaves chopped
5. 2 cloves garlic
6. 1/2 inch ginger peeled
7. 1/2 tb oil

Other :-
1. coconut pieces for garnishing

2. salt to test

3.1/2 tsp turmeric powder

4. 2 clove garlic chopped

5. pinch of asafoetida(hing)

6. 1tb oil

7. 2 no. of kokam or 1 tsp lime juice

8. 1 medium size fish cut into pieces (shown in picture)

Procedure:-

1. Marinate fish and keep for 15 min.

2. Heat 1tsp oil in a pan and add onion.Just add pinch of salt.Fry it until brown.

3. Meanwhile heat pan and fry green chili until soft.

4. Remove fried onion and add all rest of masala ingredients (except fish,salt,half of garlic) and blend it fine paste.

5. Heat pan and add 1 tb.oil,when its hot add rest of garlic and pinch of asafoetida (hing).

6. When garlic turns brown add blended masala and fry for 3,4 min.

7. Then add 1/2 cup of water.If you want thin add more water.Bring to boil.

8. Then add salt,fish and kokam or 1tsp lime juice.And boil 3,4 min. until fish cooked.

9. Serve hot with chapati or roti (Indian bread) or any type of bread.

ENJOY :)

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MAC POTATO CRISPY SQUARE

Macaroni is a kind of moderately extended, machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs. Macaroni is a perversion of the Italian word maccherone.

I made MAC POTATO CRISPY SQUARE dish last week. I used elbow macaroni along with boiled potato and made a delicious crispy dish.

This would be a great starter or a treat for any holiday party.They make a perfect accompaniment to a mid-afternoon cup of tea. ...:)They are simple to make but very impressive.

I am sure every one will like it....:)

This is absolutely delicious! Just try it.

Crispy in shape of square really attract kids.


Ingredients:-

1.2 medium size potato boiled and smashed

2. 1/2 cup elbow macaroni boiled and drained

3. 1 tb ginger-garlic paste

4. 1 tsp chat masala (found in any Indian store)

5. 1/2 tsp turmeric powder

6. 1 tsp red chili powder

7. 3,4 sprig coriander leaves chopped

8. salt to test.

9. oil for shallow fry

10. 5,6 bread slice (wheat bread)

Procedure :-

1. Cut boiled macaroni into small Pisces (optional).Mixed all ingredients except oil.

2. Remove brown part of the bread and cut into two parts as shown below.Soak each bread slice in water for 1 sec.Remove and press in both hands to drain water completely.Be remember soak for just 1/2 or 1 sec.

3. Put 1 tb mix stuffing in between each slice and press in a square shape firmly.Meanwhile heat pan over a medium heat.

4. Spread oil over a pan. Arrange all square on it and again pour little bit oil over it.

5. Fry both side until golden brown (crispy).Serve hot with any type of chutney or tomato sauce.

ENJOY :)

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BEETROOT PARATHA (INDIAN BREAD)

Beetroot can be eaten raw. You just need to peel it and it's ready to use. Beetroot can add a refreshing touch to a salad, a sandwich or as an accompaniment to other veggies...

Yesterday I read that beetroot juice can help cut high blood pressure .They reached top of the list in the high blood pressure foods. If you drink 500ml of beetroot juice every day, it can significantly reduce your blood pressure, according to UK researchers.

I also read that drinking beetroot juice, or consuming other nitrate-rich vegetables, might be a simple way to maintain a healthy cardiovascular system . From the middle age,beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.

As I said in my last blog,same as mushroom my daughter won't like beetroot.So I tried this recipe and she liked it...:)

She liked that red colour and I too.....:)

Its red colour make you more hungry :) Try it.

Ingredients:-

1. 2 large beet root (peeled and grated)

2. 1 tb ginger-garlic paste

3. 1/2 tsp turmeric

4. 1/2 tb coriander powder

5. 1/2 tb cumin powder

6. 1 tsp red chili powder

7. 3,4 sprig coriander leaves chopped

8. 1 tb butter(ghee)

9. salt to test

10. 1 and 1/2 cup wheat flour






Procedure:-

1. Heat 1/2 tb butter on pan over medium heat.Add ginger-garlic paste.Saute for 2,3 sec.

2. Then add grated beet and fry 2,3 min.

3. Add all rest of ingredients except coriander leaves,butter.Mix it well and cover it for 2 min.

4. Remove lid and cook until beetroot dry.Turn off the heat.Then add coriander leaves,mix it and cool it.
5. Pour all mix into a plate and add wheat flour and little bit salt.Be remember we used salt in mix also.Then mix well and add if you need water and knead soft dough.Don't add too much water.Spread 1/2 tb. oil over the dough,cover and keep aside for 1/2 hr.
6. Make a small size ball.

7. Take one ball and dip in dry flour.

8. Roll out this ball into a a small disc.Meanwhile heat the tava on medium heat.Keep dipping the dough into the dry flour while rolling. So it doesn't stick.

9. Place the rolled paratha(Indian bread) on tava.When bubbles start to form,flip the paratha over.
10. After about 10,15 sec. ,spread the paratha with a little oil or butter and flip over.Spread the other side with a little oil or butter and flip over again. When paratha cooked on both side,place them in the container and close the lid to keep them hot.Serve hot.


ENJOY:)

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