Monday, February 6, 2017

Shallow fried Lady fish

















Ingredients :

  1. Kane/Lady fish /Nongal - 4 medium sized cleaned ,washed and drained
  2. red chilly powder - 1 tbsp
  3. turmeric powder - 1/4 tsp
  4. salt - 1/2 tsp
  5. vinegar - 1/2 tsp
  6. black pepper powder - 1/4 tsp
  7. coconut oil - 4 tbsp

Method:
mix together the chilly , turmeric,salt,vinegar,black pepper and 1 tbsp of coconut oil and make into a paste , add few drops of water if needed .
taste the paste for salt and adjust if required
apply the paste on the cleaned fish and set aside for an hour .
heat remaining coconut oil in a shallow nonstick tawa or pan
once the oil is hot place the fish in a single layer and cook on medium heat for 2 minutes per side
turning the fish once.

Homemade Chicken Nuggets

















Ingredients :
  1. Chicken - meat from 1 chicken breast and 2 chicken thighs (blitz in the food processor or mixie to make a rough mince)
  2. minced garlic or garlic powder- 1 tsp
  3. black pepper powder - 1 tsp
  4. soy sauce - 1 tbsp
  5. salt - to taste
  6. herbs of your choice , oregano or parsley -2 pinches 
  7. chilly powder - 1/2 tsp
  8. vinegar - 1 tsp
  9. Bread - 2 slices
  10. milk - 1/4 cup
  11. egg - 3
  12. fresh bread crumbs - 2 cups 
  13. all purpose flour - 1 cup
  14.  Oil - 2 cups fry

Method:
soak the bread slices in milk and crush with your fingertips and set aside
into the minced chicken , add the garlic ,pepper,soy sauce,salt,herbs,chilly powder,vinegar , 1 egg and soaked bread and mix well with your hands .
to check for salt and spice I usually saute a small pea sized meat mixture on a pan (it will only take a minute to cook such a small portion).
Adjust seasonings and cover and refrigerate for 30 minutes .
After 30 minutes remove from fridge and shape the mixture into nuggets .
apply oil on your fingers and palm and shape it as the mince will stick to your hands if not oiled.
place the formed nuggets in a single layer on a plate and freeze for 15-30 minutes (you can skip this step - but it is easier to handle the nuggets when they are hardened in the freezer ,else it is very delicate and takes a lot of time and effort to coat the nuggets)
beat 2 eggs
place bread crumbs on a sheet of news paper
all purpose flour on a flat plate - season with 2 pinches of salt .
Remove the nuggets from freezer and roll in the all purpose flour
then dip in the beaten egg
then coat with bread crumbs and keep aside .
At this stage they can be frozen by placing flat in a single layer on a plate and once hard transfer to ziplock bags to fry whenever needed.
heat oil until medium hot and fry the nuggets on medium low flame until cooked (if frozen it will take about 7 minutes )
once the nuggets are cooked they float to the surface of  the hot oil.
fry until golden brown. drain on paper towels and serve with ketchup


NOTE : you can make your own breadcrumb . Save the sides and ends of the loves of bread when you make sandwiches in a ziplock bag in the freezer . remove from freezer and allow to thaw for 15 minutes , break into small pieces and process in a food processor or mixie for 30 seconds  to make fresh bread crumbs

Wednesday, February 1, 2017

Disco pumpkin payasam with maggie coconut milk powder




















Ingredients :
  1. Disco pumpkin - 1 (you can use any kind of pumpkin , disco pumpkins are miniature pumpkins that yields about 3 cups of cubed cleaned pumpkin)
  2. Maggie coconut milk powder - 8 tbsp
  3. jaggery - 2 cups melted and strained (approximately 400 gms)
  4. ghee - 3 tbsp
  5. cashewnuts - 10
  6. raisins - 10
  7. coconut slices - 2 tbsp
  8. cardamom - 2 powdered with 1 tsp sugar
  9. salt - 1/2 tsp

Method:
Add the pumpkin and 1/2 cup water with salt to a pressure cooker and cook for 2 whistles .
Allow to cool and then open the cooker .
Heat ghee in a pan and fry the cashews until golden and keep aside .
fry the raisins until plump and keep aside .
fry the coconut slices until golden and keep aside .
Into the remaining ghee  add the cooked pumpkin and saute until it starts changing color to a bright orange and all the water content leaves the pumpkin puree .
add in the melted strained jaggery and mix well and cook for another 5 minutes .
mix 4 tbsp coconut milk powder in 3 cups of warm water and add to the pumpkin mixture and mix well.
simmer this on a medium flame until it starts to reduce slightly and becomes thick.
mix in the remaining 4 tbsp coconut milk powder in 1 cup of warm water and keep aside .
add in the cardamom powder and taste for sweetness , if you prefer it sweeter add in more jaggery syrup or sugar and mix well.
reduce the flame to low and add in the thick coconut milk and mix well - do not boil after this step
mix until the payasam gets heated through.
turn the flame off and add the fried nuts and raisins .
serve hot or cold

Note : Cooking times are approximate and depends on how thick you like the end product .

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