Sautéed Fish Fillet with Vegetables

Sautéed Fish Fillet with Vegetables
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INGREDIENTS:

    800 g (1.76 lb.) skinless fish fillet  

    250 g (8.82 oz.) broccoli

    350 g (12.35 oz.) carrots

 (Quartered) 1 pc onion

  (Chopped) 3 cloves garlic

Cube – 1 pc. (Vegetable flavor) bouillon

1/3 tsp black pepper powder

1 tsp    ginger powder

1 1/2 tsp salt

3 tbsp extra-virgin olive oil

200 ml (6.76 fl.oz.) cooking water from boiled vegetables

1 1/2 tsp cornstarch

INSTRUCTIONS

• Bring to a boil a large measure of water with the bouillon cube and boil separately the broccoli and the carrots for 4 to 5 minutes.
• Reserve 200 ml (6.76 fl.oz.) of cooking water as vegetable stock.
• Season the fish with Add the boiled vegetables, mix well and serve.
• the salt, black pepper powder, ginger powder and set aside.
• Heat the olive oil in a non-stick pan and sauté the onion and garlic.
• Add the fish, vegetable stock and simmer until fish is done and sauce has reduced.

Source: cookingwithpeachy.com

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Almond Chicken

Almond Chicken 
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INGREDIENTS   

1 whole chicken (2 lbs cut into small pieces)

10 almonds

10 cashew nuts

4-5 (finely chopped) onion

1 cup yogurt

2 tblsp ginger garlic paste

 1 piece cinnamon, 4 cloves, 2 cardamom whole Garam Masala  

1 cup coconut Milk/ Cream

5 (or as needed) green Chillies

2 tsp white Pepper  

1 tblsp (optional) coriander-cumin powder

1 tsp fennel Seeds

Salt - to taste

Cilantro - for garnish

2 tblsp toasted sliced almonds (for garnish)

INSTRUCTIONS

• Soak the almonds, cashews and green chillies for 5-10 minutes and make a paste of it along with the soaked water. Keep aside.
• Heat oil in a pan, add the garam masala and fennel seeds.
• Fry the chopped onions till it sweats. Next fry the ginger garlic paste.
• Add the ground almond-cashew-chilly paste.
• Next add the corriander-cumin powder and 1/4 cup of water to prevent the masala from getting burnt.
• Cover and cook this paste for 15 minutes till oil seperates from the masala.
• Now add the yogurt and chicken pieces and saute for 5 minutes. 
• Add the coconut milk/cream, required salt, white pepper powder and more water as needed. Cover and let the chicken cook till it is completely cooked.
• Garnish with finely chopped cilantro and sliced almonds and serve with pulav or roti varieties.

Source: simpleindianrecipes.com

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Chicken Popcorns

Chicken Popcorns

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INGREDIENTS

    ½ pound about 250 to 300 grams of boneless chicken fillet

    2 tbsps corn flour

    1 large egg

    1 cup bread crumbs or crumbled corn flakes or coarsely powdered oats

    Salt to taste

    ¼ tsp turmeric

    Oil for deep frying

Cajun spice mix

½ tsp garlic powder (ginger garlic paste for Indian version)

    ¼ tsp black pepper

    ½ tsp onion powder

    Fat Pinch of oregano, fat pinch of thyme or garam masala for Indian version

    ½ tsp red chili powder or paprika or cayenne pepper

INSTRUCTIONS

• Mix all ingredients mentioned under Cajun spice mix
• Chop chicken to bite sized pieces
• Wash it under running water and drain off water completely
• Add the spice mix and marinate well
• Add the egg white and flour. Marinate everything well
• Pour the bread crumbs and set these aside for about 5 minutes
• Pour the yolk and mix well for the bread to bind well with the chicken
• Heat oil and deep fry chicken evenly till golden. Keep stirring for even frying
• Drain popcorn chicken on a kitchen tissue and serve hot with ketchup

Source: Indianhealthyrecipes.com