Indian Mackerel fry with garlic bread

Indian Mackerel fry with garlic bread

Ingredients

Indian Mackerel – 4 fish

Ginger n garlic paste

Coriander powder

Chilli powder

Fish masala

Lime

Salt to taste

Bread crumbs

Eggs

Method

Marinate the fish with 2 tablespoon of ginger n garlic paste, 1 tablespoon of coriander powder, 1 teaspoon of chilli powder, 1 tablespoon of fish masala (fish masala is a mixture of garam masala, dry ginger, dry mango, tamarind) and sqeeze 1 tablespoon of lime juice, add salt to taste.

Keep the fish marinated for 2-4 hrs.

Later, while you heat the oil for shallow frying of the fish. Spread grounded bread crumbs on a plate and break 2 eggs in a bowl.

Take each fish at a time, dip it in the egg and roll it over the bread crumbs and shallow fry the fishes.

Serve the with some garlic bread, potato wedges and steamed cauliflower. Garnish the fish with some lime and coriander leaves.

Enjoy!!

Hongkong Sweet n Sour Chicken

Chinese is always been one of my interest and this one is very tasty.

Hongkong Sweet n Sour Chicken (servings 4 persons)

Ingredients

Chicken (400gms) boneless cut as small to medium pieces (little smaller than a medium)

Eggs 2

Sugar

Tomato puree or paste

Vinegar

Soya sauce

Onion

Capsicum

Salt to taste

Method

To make this recipe I will teach you in 3 steps,

First - how to fry the chicken

Take a bowl, break 2 eggs, add 1 teaspoon of sugar, salt to taste and ½ tablespoon of cornflour. Mix this batter nicely and place your boneless chicken and mix all of it.

Heat oil in a wok or a kadai to very high sizzling temperature.

Now, spread a lot of cornflour over a plate. Pick chicken one by one from the batter mix and drop them in the cornflour spread over the plate to have a coat of cornflour.

As each one of them gets its coat put them in the oil and fry them till its golden brown in color. Once all fried keep them in aside.

Second – preparing the sauce

Take another bowl, pour ¾ cup of tomato puree, 1 tablespoon of vinegar and 1 ½ tablespoon of soya sauce, mix them and keep them aside.

Third – the finale

Cut 2 medium sized onions into thicker slices, so, it means slices to be 3 times bigger than your normal curry cut onions.

Same way cut 2 big capsicum into bigger flatter pieces.

Put 1 tablespoon of oil in a wok and stir the onions in the oil for 30 sec, it should not try brown, add the capsicum and stir for another 20sec and then add the sauce which you prepared in the second step. Stir all for 1 min and add the fried chicken which you prepared in the step one.

Stir all of them for another 2 mins adding salt to taste, so that the chicken is nicely coated in the sauce.

Optional you can add a pinch of ajino moto.

Voila, you prepared an astonishing dish

Bon Appetite!!

Lemon Cake

Here we are placing another bake n cake stuff. So here we go

Lemon Cake

Ingredients

Butter - 150gms

Castor Sugar - 1cup

Egg yolk - 3

Milk 1/2 cup

Lemon

Baking powder 1 teaspoon

Icing sugar

Vanilla essence

Kiwi fruit for garnishing

Method

Mix the butter and the castor sugar nicely with a beater for 3mins and then place the egg yolks in it. Beat them again for 10mins till you get a nice creamy textured mix.

Take another bowl, place 1 cup flour and 1 teaspoon baking powder, mix them nicely and put it slowly in the earlier mix and nicely mix them. Put milk and put 1 tablespoon of lemon juice in the mix. Also put 1/2 teaspoon of vanilla essence.

Now, beat them nicely, in the beginning you may find the mix curdling a bit due to the reaction of milk and lemon, but later while you mix them more it will smoothen out.

Pre-heat the oven 160 degrees, and place the above mix in a buttered container for 40 mins in the oven too bake.

Now, let’s make the crust over the lemon cake. You can make a thin to medium layer of crust in the following method.

Take a separate bowl and put 1 tablespoon of lemon, add icing sugar to the lemon and keep mixing till you get a consistent paste type cream.

So once the cake is baked and out of oven, put this crusting liquid over the cake and spread it across.

Garnish it with sliced kiwi fruit.

And her you go, you just made another baking marvel

Enjoy!!

Coco-Malai Drink

Hey folks, as summer is approaching I thought of sharing with you an unusual drink but very good to cool you down. I heard about this drink from one of my keralite friend, you are absolutely right it is a drink with coconut, but with a difference.

Coco-Malai Drink (servings 1 person)

Ingredients

1 coconut, which contain malai

1-teaspoon sugar

1-2 leaves of mint (pudina)

Take the water out of the coconut in a mixie jar. Now perforate the coconut mouth a little bit more then with a long spoon scrape out the malai from within the coconut and place it in the coconut water placed in the mixie jar.

Put 1 teaspoon of sugar, ice and mint, then blend then nicely.

There you go a nice cooling coco-malai drink.

Enjoy!!

Chicken Cream Soup

Many people like to have soups and is very healthy and nourishing at the same time. Here we are going to share a soup which you might find a little different in terms of making. But believe us its a yumm!

Chicken Cream Soup (serving 4 persons)

Ingredients

Chicken 200gms boneless cut as tiny pieces

Amul Cream 200gms

Milk 100ml

Maggie chicken cubes 3pcs

Cornflour 1 tablespoon

Vermicelli 50gms

Sweet corn 50gms

Pepper 1tsp

Water

Salt to taste

Method

Put the 3 chicken cubes in a glass and fill it up with water. Pour it in bowl and place it over the heat, add 1 glass more of water. Bring it to boil and turn the flame into low flame. Low to medium flame cooking is a very essential key for this cooking.

Now, put the 200gms of amul cream and 100 gms of milk in a glass, mix them nicely till the creame is beaten turns as complete liquid and put it in the boil chicken stock which in low flame. Add one more glass of water and the tiny cut chicken pieces.

Let it boil for about 15mins in the low flame till your chicken pieces are soft.

Add salt to taste. Mix 2 tablespoon of cornflour in a 200 ml of water and pour it in the soup to make it little thick enough as a soup texture. Boil for another 3-4 mins and place the vermicelli and the sweet corn in the soup and boil it for another 3-4mins.

Add some pepper powder to taste.

Here you go... a wonderful chicken cream soup is ready. You can make some garlic bread toast to go with it. Wondering how to make a garlic bread toast which you generally eat in pizza hut or dominos. So keep checking my blog will post it soon.

Till then.... Bon Appétit

Making cake is quite art and a form, which generally is not found in the India kitchen. I am trying to get a hang of that art. So I try baking stuffs and here is one of our signature cake recipes. I will make this cake in 4 separate sets which are very important to follow and mix the sets at appropriate time when required, so follow closely.

Double Layered Chocolate Cake (with a cholocate cream layer in between)

Set 1

Bournville Dark Cocoa chocolate

Milk 100ml

Take a saucepan and put it in the stove at the low flame, pour milk and put the bournville chocolate in it melt it slowly in the low flame till all the chocolate is nicely melted and mixed in the milk.

Set 2

150gms butter

Castor sugar 2 ½ cups (You will get this in super market)

2 eggs

You can melt the butter and put it in a mixing bowl. Add the castor sugar and nicely beat it together for 3mins. Place the 2 eggs now and again start beating it for 10mins. Try using hand blending/beater equipment, which you will easily get in the market. Remember mixing is very important in making a cake. So beat this mixture till you will see the mixture turns into a nice creamy texture.

Now, mix Set 1 and Set 2 and again nicely mix it to a creamy texture.

Set 3

Flour 2 cups

Cocoa powder 4 tablespoon

Baking powder 1 teaspoon

Cooking soda ¼ teaspoon

Mix all these items nicely in bowl, this is a dry mix.

Now, mix Set 3 with the mixture, which you prepared earlier (mixing set 1 and set 2).

Beat the whole mix nicely for 5-10mins.

Now, take 2 baking moulds, use two 6-inch diameter aluminum moulds, you will get them in a utensil shop, I got them from Big Bazaar.

Now, equally divide the mixture in 2 moulds. The following settings are very important, Pre-heat your oven, its very important and set your oven temperature to 180 degrees centigrade and bake them for 25mins.

If your oven cannot hold 2 cakes together then bake them separately.

Now, create a cream layer mix as your cake is getting baked

Set 4

Butter 50gms

Fresh Amul Cream 200 gms

Cocoa powder 2 tablespoon

Icing sugar 1 ½ cup

Vanila essence ½ tablespoon

Mix and beat these items altogether nicely with the beater for about 10mins to bring in a nice creamy texture. Place this mix in the low flame stove in a sauce pan and stir continuously till you see the texture has turned little dark brown in color and little more thicker creamier.

Final thing, once your cake is baked take them out and place the set 4 chocolate cream on top of one cake and spread it nicely over it and then place the second cake on top of the first cake. This makes it a nice double layered cake with a chololate cream layer in between……

Yummmm... a one more thing you can also garnish it with almonds to make it a chocolate almond cake...

I know your mouth is already watering so quickly try this out… it tastes good both hot and also cold.

Enjoy!!

Beef in fried onion paste

Beef in fried onion paste (serving 5 persons)

Ingredients

Beef 1kg, tender and boneless cut as nice medium cubes

Soya sauce – 3 tablespoon

Steak sauce – 1 tablespoon

Chilli Powder – 2 tablespoon

Ginger n Garlic paste – 3 tablespoon

Pepper powder – 1 tablespoon

Onion – 500gm

Coriander powder – 1 tablespoon

Garam Masala – 1 tablespoon

Coriander leaves – 50gms

Salt to taste

Method

Marinate the beef in soya sauce, chilli powder, ginger n garlic paste, pepper powder, steak sauce and salt to taste in the proportion mention above. Nicely mix them and keep the marinated beef in the refrigerator for minimum 2 hrs or more.

Now, take the marinated beef and place it in a pressure cooker and pour 2 cups of water. Place it on the stove and cook it for 9-12 whistles till the beef is soft enough.

Separately, chop the onions and keep them ready. Pour 100ml of oil and a kadai and fry the onions in it till it is golden brown in color.

Take the onions out of the oil and put them in a blender/mixie and make a paste out of it.

Now, re-heat the left over oil in the kadai from the fried onions and put the onion paste again in it and stir for 30 sec and put the cooked beef in it. Stir nicely for 2 mins, put 1 tablespoon of coriander powder and garam masala. Stir for another 2 min and place the chopped coriander leaves on it and cover it for 1 min.

WOW!… you just made another beef wonder…

Bon appetite!