Tag: #mouthwatering

Fish Ball

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I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

 

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

 

For the broth :

 

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

img_20190228_080732409781023.jpgBoil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

img_20190228_0859241455693405.jpgTake a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

img_20190228_09023553300010.jpgOnce done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

img_20190228_090547953616812.jpgGive them all a nice mix and keep it aside.

Step 5

img_20190228_091142770326697.jpgApply oil in your palam and make balls out of it

Step 6

img_20190228_093426470850511.jpgIn a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

img_20190228_0944281301171735.jpgNow dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

img_20190228_201021985178440.jpgPour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

img_20190228_201923779854681.jpgTake it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

 

Little Hearts

Little Hearts 💓

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With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1img_20190206_093227889100216.jpgBoil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2img_20190206_093259565335482.jpgChop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3img_20190206_1234071232533997.jpgAdd oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4img_20190206_1235421955079490.jpgAdd the Schezwan chutney and lemon juice and give them all a good mix.

Step 5img_20190206_123654728012556.jpgPour the mixture over the mashed potatoes and combine them all together.

Step 6img_20190206_1242492026930172.jpgApply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7img_20190206_1251311863674445.jpgAnd then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

 

Step 8img_20190206_1244331584611056.jpgIn a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9img_20190206_125306816458589.jpgNow take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10img_20190206_132700610006402.jpgHeat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11img_20190206_133721531175822.jpgServe it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

Slow Cooked Mutton (हाँडी कबाब)

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The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

 

Ingredients

 

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

 

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

 

Step 2:img_20190101_1104111767640132.jpg

Marinate the mutton along with all the masala, onion and oil.

 

Step 3img_20190101_1106241769357116.jpg

Mix them all together and keep it aside for at least an hour.

 

Step 4img_20190101_1139371020236494.jpg

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

 

Step 5

img_20190101_131437782090644.jpg

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

 

Step 6img_20190101_1212282018352416.jpg

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

 

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

 

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.