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

Spicy Prawn Curry

Spicy Prawn Curry

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INGREDIENTS

    Prawns – 350g (cleaned)

    Mustard seeds – ½ tsp

    Fennel seeds – ½ tsp

    Onion – 1 big

    Ginger garlic paste – 3 tsp

    Tomato – 2 small

    Kashmiri Chilli Powder – 1 tsp

    Red chilli powder – ½ tsp

    Turmeric powder – ½ tsp

    Garam masala – ½ tsp

    Pepper powder – ½ tsp

    Thin coconut milk – 1 cup

    Thick coconut milk – ¾ tsp

    Curry leaves – few

    Oil – 6 tbsp

    Salt

INSTRUCTIONS

• Heat oil in a pan and splutter mustard seeds.
• Add fennel seeds, minced onion and curry leaves.
• Cook with the pan covered and stir in between till onion turn golden brown in color.
• Add chopped tomato and saute till it becomes soft.
• Add ginger garlic paste and saute for a min or two.
• Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala and saute for 2-3 min or till oil starts appearing on the sides of the pan.
• Add cleaned prawns and mix well.
• Add thin coconut milk and cook with the pan covered on a low-medium heat till prawns is cooked.
• Add thick coconut milk and cook with pan covered for another 5-6 min. Switch of the stove.
• Pour 2 tsp of oil over the prepared curry. Keep the pan closed for some time and serve hot.
• If you like tangy taste more, you can add ½ tsp of tamarind paste before adding the coconut milk.

Source: vimmysrecipeworld.com

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Bunny Chow

Bunny Chow

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INGREDIENTS

1kg lamb pieces

Little oil to cover base of pot

2 large cinnamon sticks

1 tsp fennel seeds

1 bay leaf

6 green cardamoms

4 cloves

A sprig of curry leaves

1 tsp crushed green chillies

1 large onion, finely diced

½ tsp turmeric

2 tbsp crushed ginger and garlic mix

1 tbsp vinegar (your choice on type) could use white vinegar

2 tsp sugar

3 level tsp medium chilli powder

2 tsp dhania-jeera powder

1 tsp garam masala

2 tomatoes, blended

5 small to medium potatoes, quartered

Chopped fresh coriander

Salt to taste

INSTRUCTIONS

• Heat oil in a pot.
• Add cinnamon, cardamom, cloves, bay leaf and fennel. Stir
• Add curry leaves, chillies, onion, turmeric, ginger and garlic.
• Braise for 3-4 minutes.
• Add garam masala and spices. Then vinegar and sugar. Mix well.
• Add the meat and salt.
• Mix until the meat is coated with masala.
• Cover saucepan and cook/braise on moderate heat for a few minutes.
• Stir from time to time until meat is well braised. Add potatoes.
• Add water whenever needed - don't let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
• When potatoes are cooked, stir and add coriander.
• Serve with salad.

To assemble the bunny 

• Hollow out the inner, keep intact. Scoop meat, potato or sugar beans to your delight-- garnish with more greens.
• Seal the bunny with the bread retrieved.
• Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings. For the brave, serve with fiery hot fresh chilli and a dash of Tabasco sauce.

Source: http://tastyrecipes.sapeople.com

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