INDIAN FISH CURRY

INDIAN FISH CURRY

 Whenever I have some fresh coconut at home,I know I got to make fish curry.Making fish curry is so quick and easy,it does not take much time at all and plus lucky me I got a fish market at walking distance from my home which gives me the best fresh produce.

INGREDIENTS-

250 grams boneless fish pieces

½ cup fresh grated coconut

3 dry red chillies

8 black pepper corns

1 ½ onion

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tbsp fresh ginger garlic paste

½ tsp kashmiri red chilli powder

1 tomato

½ tsp tamarind

Pinch of sugar

3 tbsp chopped fresh coriander

Salt

Coconut Oil

Water for gravy

METHOD-

Marinate the cleaned fish pieces in salt,turmeric,cumin powder,coriander powder,ginger garlic paste and red chilli powder for atleast 30 mins.

Meanwhile,In a blender add the coconut,dry red chillies,peppercorns and ½ onion roughly chopped.

Blend till a smooth paste.

In a pan,heat coconut oil and add 1 finely chopped onion.Saute till it turns a little golden brown.

Then,add the finely chopped tomato and the blended paste.

Sauté till oil seperates from the mix.

Then,add tamarind paste,salt,sugar and water for gravy.

Simmer and then finally add the marinated fish.

Cover and cook for another 10 mins.

Then,add the fresh chopped coriander.

The curry will be thick in consistency.

DRY SEVIYAAN/SWEET VERMICELLI

DRY SEVIYAAN/SWEET VERMICELLI

I’m not a big fan of Indian desserts as they tend to be too sweet for my liking but I love eating seviyaan whenever my mom makes it.I think it’s a really good alternate to the sheerkurma which is usually made on eid.

 

INGREDIENTS-

2 tbsp ghee or oil

2 cloves

2 green cardamom

2  cinnamom sticks

200 grams roasted vermicelli

1 ½ cup hot water

½ cup sugar

¼ cup pistachios

¼ cup almonds

¼ cup cashews

¼ cup golden raisins

1/8 tsp cardamom powder

METHOD-

In a pan,heat the ghee and add the whole spices.

Then add crushed vermicelli ,chopped dry fruits and the cardamom powder.

Fry till golden brown.

Add the sugar and hot water immediately as otherwise the vermicelli can get burnt.

Turn the heat down(on dum) and cook for more 15 minutes or till all the water has evaporated and vermicelli is soft.

GARLIC BREAD

GARLIC BREAD 

I’m a big lover of garlic and definitely garlic bread could not be left behind.I love the way my house smells of roasted garlic when I make garlic bread at home.There are many simple ways of making garlic bread at home but I find this recipe very easy to make.

INGREDIENTS-

1 loaf of French bread

100grams softened salted butter

10 large cloves of garlic minced(I love a lot of garlic but you can add less)

50 grams feta cheese(optional)

METHOD-

Cut the French bread in equal pieces and line them in a baking tray.

In a bowl,mix together the softened butter and garlic.

Spread the butter on the bread slices generously.

Bake at 120C till the butter melts and the bread is a little toasted or according to you liking.

Remove and let it rest for a minute then you can add some bits of feta cheese on top.

NOTE-if using salted butter then do not add too much feta cheese as the garlic bread will turn salty.

INDIAN STYLED FISH FRY

INDIAN  STYLED FISH FRY

Fish fry is an absolute favourite of mine especially when had with dal and rice.Simple yet delicious.

INGREDIENTS-

  5 pieces of cleaned surmai fish

  1 tsp fresh garlic paste

  2 tsp kashmiri red chilli powder

 1 tsp coriander  powder

 1/2 tsp turmeric powder

 1 tsp lime juice

 Salt to taste

5 tbsp Oil 

METHOD-

Marinate the fish pieces in all the mentioned spices above for atleast 3 hours.

In a pan,heat oil and shallow fry the fish pieces on both sides till done.

FRENCH TOAST WITH CREAM CHEESE AND STRAWBERRY SAUCE

FRENCH TOAST WITH CREAM CHEESE AND STRAWBERRY SAUCE

Whenever I have leftover bread in my kitchen I instantly know that I have to make French toast.I love eating French toast for breakfast,so this time I got a little innovative and instead of the plain one i served it with some cream cheese and strawberry sauce and it turned out absolutely delicious.

INGREDIENTS-

3 slices of stale French bread

2 eggs

½ cup milk

1 tsp sugar

A pinch of cinnamom

2 tsp vanilla essence

Butter for frying

100 grams Cream cheese

FOR THE SAUCE-

10 strawberries

1 tsp sugar or to taste

METHOD-

Whisk together the eggs,sugar,milk,1 tsp of vanilla essence and the cinnamom powder.

Transfer the egg mix to a shallow dish inorder to dip the bread slices.

Dip both sides of bread in the mix.

Meanwhile,in a pan over medium heat melt the butter.

Fry the bread slices until golden brown on one side and then turn and fry the other side.

Serve immediately with the strawberry sauce and cream cheese.

For the strawberry sauce-

Blend the strawberries and sugar together in a blender.

For the cream cheese-

Whip the cream cheese with 1 tsp of vanilla essence until smooth.

GOAN PRAWN CURRY

    GOAN PRAWN CURRY

I think there is absolutely nothing more comforting than a steaming bowl of prawn curry along with some steamed rice. I love this recipe as its really easy to make and does not take much time as well.

INGREDIENTS-

250 grms fresh cleaned prawns

1 onion sliced

5 garlic cloves

½ an inch ginger

1 tsp cumin seeds

1 tsp coriander seeds

3 dry red chillies

½ tsp turmeric powder

½ coconut scraped

10-15 Curry leaves

1 tbsp tamarind pulp

Water

6 tsp coconut milk

4 tbsp Coconut oil

½ lemon juice

Salt

METHOD-

Marinate the prawns in salt and lemon juice for 30 mins.

In a pan,add 2 tbsp coconut oil.

Add the onions,garlic,ginger,cumin seeds,coriander seeds,dry red chillies and the turmeric powder.Saute till the onions become golden brown.

Then,add the scraped coconut.Saute for 2 mins more.

Let it cool and then blend it to a fine paste.

In a kadhai,add 2tbsp of coconut oil.

Add curry leaves and then the blended paste and sauté till oil is secreted.

Then,add the tamarind pulp,some water for the curry and salt.

Let the curry boil and then add the prawns.

Cover and cook for 5 mins.When the prawns are done, add the coconut milk.

Stir well and garnish with fresh coriander leaves.

ORANGE AND COCONUT CUPCAKES

ORANGE AND COCONUT CUPCAKES

I was bored of baking the usual cupcakes so this time I thought of making some orange flavoured cupcakes with dessicated coconut on top.I did not have any whipped cream in hand so I made a little syrup of orange juice which gave the cupcakes a nice tang.

INGREDIENTS-(makes 14)

1 ½ cup refined flour

1 ½ tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup castor sugar

1/3^rd  cup melted butter

1 large egg

3/4^th cup fresh orange juice

1tsp orange essence

Grated zest of 1 orange

TOPPING-

1 cup orange juice

1tbsp castor sugar

1tsp lemon juice

2 ½ tsp cornflour

1 cup dessicated coconut

METHOD-

Preheat the oven to 180 C.

Prepare the cupcake moulds.

Sieve all the dry ingredients excluding the sugar i.e the flour,baking powder,baking soda,salt.

Then,whisk with a beater the egg and sugar.

When fluffy add the other ingredients i.e melted cooled butter,orange juice,orange essence as well as the zest of an orange.

Mix well.

Then,add the dry ingredients in the wet orange mix.

Fold in till the batter is mixed thoroughly and free of any lumps.

Bake for 10-15 min or remove when a skewer inserted comes out clean without any wet batter.

Remove from mould and let cool.

FOR THE TOPPING-

In a pan,add the 3/4^th cup of orange juice,sugar,lemon juice and heat it.

Meanwhile,mix cornflour with the remaining orange juice and add it to the pan.

Keep stirring till the mix thickens to a syrup consistency(it should coat the back of a spoon).

Remove from heat and cool.

ASSEMBLING-

Take the cooled cupcakes and cover the top with the orange syrup and dip the tops in dessicated coconut.

HONEY GRILLED CHICKEN WITH VEGETABLES

HONEY GRILLED CHICKEN WITH VEGETABLES
 
I absolutely love this recipe of grilled chicken which I got from my mom and its so easy to make that I can eat this almost on any given day.

INGREDIENTS:-

For the marinade-

1 piece of boneless chicken

1 tsp fresh ginger garlic paste

1 tsp paprika powder or kashmiri red chilly powder

2tsp honey

1tsp olive oil

Salt and blackpepper to taste

VEGETABLES-
10 broccoli florets

2 capsicums

6 baby corns

1 onion

2 tomatoes

 Salt and pepper to taste

Olive oil for grilling

METHOD-

Marinate the chicken piece in the marinade for atleast 2 hours.

Meanwhile,cut the vegetables and sprinkle salt and pepper over them.

In a pan,add olive oil and grill the chicken along with the vegetables until chicken is fully done and vegetables are charred and partially cooked.

VEGETABLE BIRYANI

VEGETABLE BIRYANI

My chicken biryani is always a big hit with my friends and family but I always got requests for vegetarian biryani as well.Since I had never really made a vegetarian version,I kept delaying it and then one day I finally tried it and it came out so well.Infact,even hardcore non vegetarians liked it.

INGREDIENTS:-

for marination-

2 carrots

10-12 cauliflower florets

10-15 chopped French beans

1 cup green peas

250 grms cottage cheese(paneer)

1 ½ cup curd

1 ½ tbsp fresh ginger garlic paste

2 green chillies slit

1 tbsp coriander powder

1 tsp turmeric powder

1 tbsp red chilli powder

½ tsp garam masala powder

½ tsp shahi zeera

A handful of fried onions

Freshly chopped coriander leaves

Freshly chopped mint leaves

½ tsp sugar

Salt

For rice-

2 green cardamom pods

1 black cardamom

4 cloves

1 inch cinnamom stick

2 bayleafs

3 blackpepper

1 ½ cup basmati rice

4 cups water

Salt

For Assembling-

1 cup brown onions

½ cup coriander

½ cup mint

4 green chillies

½ tsp cardamom powder

½ tsp cinnamom powder

Food colouring mixed in lemon juice

Saffron soaked in ¼ cup milk

Few drops of kewra

METHOD-

In the cooking vessel,add 2tbsp oil and then the marinated veggies(marinated for atleast an hour).

Sprinkle some fried brown onions,chopped coriander and mint.

Meanwhile,soak basmati rice for atleast 30 mins  and add it to salted boiling water to which the mentioned spices are added.

Drain when the rice is 3/4^th done.

Now to make the layers,

 add half of the rice to the veggies and sprinkle more brown onions,chopped coriander and mint.

Poke 2 slit green chillies in the rice.

Sprinkle a pinch of both cardamom and cinnamom powder.

Now add the rest of the rice,and again sprinkle more brown onions,chopped coriander and mint along with a pinch of cardamom and cinamom powder.

Add food colouring mixed in lemon juice along with the saffron infused milk.

And finally,add a few drops of kewra.

Cover the vessel with aluminium foil and tightly close with the lid.

Cook for 10 mins on medium flame and then lower the flame to the lowest possible(keep it on dum) and cook for more 10 mins.

Check if the rice is done,and keep off the flame.

Let the biryani rest for a while and serve with raita.

ROSE AND SAFFRON CAKE

ROSE AND SAFFRON CAKE
   
 I really enjoy taking out some time from my schedule to bake a deep dark chocolate cake but ones in a while I like to try something different and so I came across this beautiful recipe of a Persian love cake.This cake instigates a perfect idea of romance having warm flavours of cardamom,saffron,roasted pistachios and roses.


INGREDIENTS:-

For the Cake-
1 cup cake flour
¾ cup castor sugar
1 ½ tsp baking powder
¼ tsp salt
3 eggs(sepreated)  
6 tbsp water
¼ cup oil  
1 tsp lemon peel
¼ cardamom powder

For the frosting-
2 ½ cups whip cream
Pinch of saffron
Rose syrup(to taste)
10-15 roasted crushed pistachios

Method-
For the cake-
Preheat the oven to 325F.Butter an 8 inch diameter cake pan and line it with parchment paper.
Sift all the dry ingredients in a bowl i.e flour,baking powder,cardamom powder,salt and half the castor sugar.
Whisk all the the wet ingredients i.e the yolks,water,oil,lemon peel(grated).
Mix well the wet ingredients in the dry ingredient bowl.
In another bowl,whisk the egg whites with the remaining half of sugar until fluffy.
Fold in the egg whites in cake batter.
Pour in the batter in the prepared dish and bake it for 25 mins or until the skewer when inserted comes clean.
For the frosting-
Whip the cream till it forms peaks.
While whipping the cream add some of the rose syrup till the cream turns a little baby pink in color and tastes of roses.
Assembling-
When the cake is cooled,frost the cake with whipped cream.

Garnish with saffron strands,roasted chopped pistachios,rose petals(optional),I had silver balls in hand so I added them too.