FISH! FISH!

Who does not love fish? And if you are Bengali then you definitely love fish. So today i am gonna post about some fish recipe. CHEERS!  

Punjabi Tawa Fish

Punjabi Tawa Fish is a very popular North Indian recipe that you can prepare for your loved ones on any occasion. This fish recipe is popularly enjoyed as an appetizer and is an apt dish for occasions like kitty party, potluck, and even a game night. It is an absolute heaven for non-vegetarians, and we can bet that people will be asking more of it with just a bite! Prepared using Rohu fish, egg, rice flour, gram flour, white vinegar, and a melange of spices; this appetizer is something that you can pair with your favorite drink. It's a simple dish that requires no hard work. All it requires to cook this appetizer recipe is that you marinate the fish well with rice & gram flour along with other spices. You must know this fact that a good marination of fish results in a succulent dish. So, if you have a party coming up, try this easy recipe and enjoy with your loved ones!

INGREDIENTS

• 200 gm rohu fish
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander leaves
• 20 gm rice flour
• 100 ml mustard oil
• 30 ml lemon juice
• salt as required
• 1 teaspoon coriander powder
• 1 egg
• 30 gm gram flour (besan)
• 1/2 teaspoon chaat masala

HOW TO COOK!

• To prepare Punjabi Tawa Fish, wash the Fish thoroughly in cold water. Now marinate it with ginger- garlic paste, vinegar and garam masala. Then keep it in fridge for 30 minutes.
• Now take a bowl, add egg, gram flour, rice powder and all other ingredients into it and make a batter.
• Then take a pan, put it over medium flame. Add oil to it, heat oil and fry the pieces of fish on both sides untill crispy.
• When the fish is ready sprinkle some chaat masala on it. Serve hot with Laccha onion, mint chutney and lemon wedges to add more taste.

Bihari Fish Fry

Bihari Fish Fry is an easy-to-make North Indian recipe which is made with rohu fish, garlic powder, lemon juice etc. This Bihari style fried fish is best appreciated when combined with green chutney and will certainly be cherished by individuals of all age groups. In case you're a fish lover, then this is the best fish recipe for you to binge on! This easy recipe can be made on events like kitty parties, family social affairs, game nights and even on birthday parties. If you're intending to have a supper gathering at home, this easy recipe will be a work of art! Every one of your visitors are essentially going to love this fish recipe. Apart from being in the top notch, this fish recipe is additionally solid as it is rich in protein. It is also a rich source of vitamin D and omega 3 fatty acid and should be added in our daily lifestyle. Attempt this healthy and tasty fish recipe and make the most of its flavors!

INGREDIENTS

• 4 pieces sliced carp fish
• 1 tablespoon mustard powder
• 2 teaspoon powdered garlic
• 4 thinly sliced lemon
• 3 tablespoon canola oil/ rapeseed oil
• 1 teaspoon lemon juice
• 2 teaspoon powdered turmeric
• 1 teaspoon paprika powder
• 1 cup finely chopped cilantro
• 1 cup raisins
• 2 leaves finely chopped coriander leaves

HOW TO COOK!

• Take a frying pan and add 3 tablespoon of canola oil to it. Use the ladle to spread the oil around the corners and allow it to heat.
• Meanwhile, wash the fish pieces and coat it with some lemon juice and keep it aside. Mix turmeric powder, salt, paprika powder, onion and garlic powder in a bowl. Use your hands to varnish the fish in the mixture. Make sure that the fish is evenly coated.
• Slowly place the fish pieces from one side in the preheated oil. Allow each side to cook for 5 minutes so that the meat is cooked well and the upper coat turns crispy brown.
• Heat a pan and put canola oil in it. Fry the fishes and wipe out the extra oil with the help of a tissue paper. Roast the raisins in a pan for about 2 minutes. Season the pieces with chopped coriander leaves and raisins according to your choice.

Paratha Love

Garlic Paratha

 

Ingredients:

• 1 1/2 cup all purpose flour

• 3 teaspoon ghee

• 6 cloves garlic

• 2 tablespoon coriander leaves

• 1 teaspoon salt

• water as required

• 1 teaspoon sugar

• 1 teaspoon red chili powder

• 2 tablespoon melted butter

How to make:

1. To prepare these delectable parathas, first peel and finely chop the garlic cloves. Also, finely chop the coriander leaves.
2. Take a large bowl and add all purpose flour in it, along with ghee, salt, and sugar. Add water and knead a dough. Keep it aside for a few minutes.
3. Knead it again into a dough like that of chapati. After the dough is made, divide it into small or medium balls. Pat them flat and roll into thin layered discs.
4. Take another bowl and mix garlic, red chilli powder, and coriander leaves in it.
5. Now, put some garlic mixture on the rolled paratha dough. Fold it from all the sides and again make a ball, so that the mixture is well stuffed in it. Roll it into a medium circle again.
6. After that, put a tava on medium flame. Heat some butter over it. Place the paratha dough over it and cook well from both sides with more butter.
7. Repeat the procedure till all the parathas are well cooked.
8. Serve them hot with curd and pickle or any dish of your choice.

Aloo Paratha:

Ingredients:

• 7 mashed,boiled,peeled potato
• 1 handful chopped coriander leaves
• 4 tablespoon melted butter
• 1 1/2 tablespoon salt
• 1 tablespoon chaat masala
• 4 finely chopped green chilli
• 1/2 teaspoon powdered black pepper
• 1 large finely chopped onion
• 1 tablespoon red chilli
• 1/2 tablespoon garam masala powder

How to make:

1. To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
2. Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
3. Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
4. Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
5. Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally a light potato shorba goes best with aloo ka paratha. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.

Zero Belly lunch

To keep yourself fit and healthy ZERO BELLY LUNCH is so important. So today i am gonna post some zero belly lunch recipes.
                         ENJOY!!

Easy Chicken  and Rice Soup:

Ingredients:

• ½  rotisserie chicken
•  1  Tbsp extra-virgin olive oil
•  ½  cup finely diced onion
•  ½  cup finely diced celery
•  ½  cup finely diced carrot
•  2  cups low-sodium chicken broth
•  3  cups low-sodium vegetable broth
•  1  tsp kosher salt
•  1  cup cooked Brown Rice 
•  ¼  cup chopped fresh herbs 

Instructions:

•  Remove the skin from the chicken. Pick the meat, both white and dark, from the carcass and shred. Reserve half  of the meat for a future meal. 

•  In a 4-quart pot heat the olive oil over medium heat.  Add the onion, celery, and carrot, and cook until soft,  about 5 minutes. 

•  Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Reduce the heat and simmer for  10 minutes more. 

•  Add the chicken, rice, and fresh herbs, and simmer  5 minutes more. Serve hot.

English Muffin Pizzas:

Ingredients:

• 2  gluten-free English muffins, split in half
•  ½  cup Marinara 
•  12  Turkey Meatballs , coarsely chopped
•  1  small yellow onion, thinly sliced
•  8  oz white button mushrooms, thinly sliced
•  1  tsp dried oregano  
•  ¼  cup fresh basil, coarsely chopped
•  2  cups packed mixed greens
•  1  Tbsp Zero Belly Vinaigrette 

Instructions:

•  Preheat the oven to 350°F . 

•  Toast the English muffin halves until golden brown. •  Spoon 2 tablespoons marinara on top of each toasted English muffin half for four individual pizzas. Divide the meatballs among the four muffin halves, along with the onion and mushrooms. Sprinkle with oregano, if desired. 

•  Place the English muffin halves on a rimmed  baking sheet. Bake 5 to 10 minutes. Garnish with the basil. 

•  Toss the mixed greens and vinaigrette in a large bowl. 

•  Divide the mixed greens among four plates and serve with one pizza on each plate. 

Seared Tuna (with Shaved Fennel, Grapefruit, and Arugula):

                                                       SALAD

•  1  fennel bulb, thinly sliced into half-moons
•  3  cups packed arugula
•  1  large ruby red grapefruit, segmented
•  ¼  cup coarsely chopped fresh parsley
•  3  Tbsp Zero Belly Vinaigrette 
•  1 lb Seared Tuna

Instructions:

•  Combine the salad ingredients in a large bowl. Mix well and divide among four plates. 

•  Sear the tuna. 

•  Top each salad with 4 ounces of sliced seared tuna.

Spicy Chicken Curry recipe

chicken curry 

Traditional Chicken Curry (Indian Style)

Ingredients:

• 1 (3 lb.) chicken, cut into pieces 
• 1/4 C. vegetable oil 
• 2 onions, chopped 
• 8 cloves garlic, chopped 
• 1/4 C. mild curry powder 2 tbsp hot curry powder
• 1 tsp ground black pepper 
• salt (to taste) 
• 5 russet potatoes, peeled and cut into 1-inch pieces

Method:

1. In a large pan, add the chicken and enough water to cover and bring to a boil.

 2. Reduce the heat to medium and simmer for about 20 minutes. 

3. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. 

4. Stir in both curry powders, black pepper and salt and sauté for about 5 minutes. 

5. Transfer the onion mixture into the pan with the chicken. 

6. Stir in the potatoes and simmer for about 20 minutes

SOUTHERN Thai Curry 

Ingredients:

• 2 tsp curry powder 
• 1 tsp curry paste, see appendix 
• 1 (13.5 oz.) can coconut milk 
• 2 tbsp fish sauce 
• 1 tbsp packed brown sugar
• 1 C. chicken stock 
• 4 chicken thighs, cut into bite size pieces
• 1/2 C. frozen peas 
• 1/2 C. chopped green bell pepper
•  1/2 C. chopped carrot 
• 1 tbsp cornstarch 
• 2 tbsp chicken stock
• 3/4 C. chopped fresh pineapple

Method:

1. Heat a pan on medium-low heat and sauté the curry powder and curry paste for about 2 minutes. 

2. Stir in the coconut milk, fish sauce, brown sugar, and 1 C. of the chicken stock and increase the heat to medium-high.

 3. Add the chicken thighs, peas, peppers and carrots and bring to a boil. 

4. Reduce the heat to low and simmer for about 25 minutes. 

5. In a small bowl, dissolve 1 tbsp of the cornstarch in 2 tbsp of the cold chicken stock. 

6. Add the cornstarch mixture into the curry, stirring continuously. 

                                            7. Stir in the pineapple and simmer for about 5 minutes 

Chicken Korma (classical)

Ingredients:

• 
  

  1/4 C. cashew halves 
• 1/4 C. boiling water 
• 3 cloves garlic, peeled 
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped 
• 3 tbsp vegetable oil 
• 2 bay leaves, crumbled 
• 1 large onion, minced 
• 1 tsp ground coriander 
• 1 tsp garam masala

Method:

1. In a small bowl, soak the cashews in the boiling water for about 15-20 minutes. 2. In a food processor, add the garlic and ginger and pulse till smooth. 3. In a wok, heat the oil on medium heat and sauté the bay leaves for about 30 seconds. 4. Stir in the onion and cook for about 3-5 minutes. 5. Stir in the garlic paste, coriander, garam masala, cumin, turmeric and chili powder. 6. Stir in the chicken and cook for about 5 minutes. 7. Stir in the tomato sauce and chicken broth. 8. Reduce the heat and simmer, covered for about 15 minutes, stirring occasionally. 9. Meanwhile in a food processor, add the cashews with the soaking water, cream and yogurt and pulse till smooth. 10. Stir the cashew mixture in the curry and simmer for about 15 minutes, stirring occasionally. 11. Stir in the cornstarch mixture and cook for about 1-2 minutes. 

DRINKS

Drinks are an important part of any situation.. In our country, wedding drinks are mostly non-alcoholic. One popular choice is the refreshing sherbet, a cool, sweet, aromatic drink made from concentrated fruit or fruit petals, traditionally mixed with cold water before serving, but may also be served concentrated for that added flavour. You could also use milk to dilute sherbet. It is commonly served in countries like  Turkey, Iran, Pakistan, the Middle East etc. and serving it in weddings, regardless of which programme, is a refreshing idea.

SANDALWOOD SHERBET

Sandalwood sherbet is an exotic drink which will rejuvenate your senses. You wouldn't be wrong to call it the king of drinks. Colourful and aromatic, this drink is sure to win over anyone willing to give it a try.

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Ingredients

100g sandalwood, 500g sugar

¼ tsp saffron threads, 250ml water

1 tsp glucose syrup

Method

Boil sandalwood in water for 15 minutes. Then add glucose syrup, saffron and sugar, mix and cook for 15 minutes more. Now strain and pour in a bottle to keep in the fridge. Pour 25ml concentrated sandalwood sherbet into one glass of chilled water, and shake well before drinking. Sandalwood sherbet can be taken at any time of the day or night.

ZAFRANI SHERBET (SAFFRON FLAVOURED DRINK)

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Ingredients

10 saffron threads

1l milk

40g sugar

A pinch of ground cardamom

10-12 almonds, blanched and slivered

10-12 pistachios, blanched and slivered

4 scoops saffron ice-cream

Method

Place a saucepan over high heat, add the milk and bring to a boil. Lower the heat to medium and simmer, stirring frequently for 10 minutes. Meanwhile, scoop out 2 tablespoons of hot milk from the saucepan and place in a cup. Add saffron threads into the hot milk and set aside. Add sugar, and cardamom into the pan filled with saffron milk and simmer for another 5-6 minutes until thick and creamy. Remove from heat, add almonds and pistachios, and stir well. Let it cool to room temperature and then chill in the refrigerator. Pour saffron milk into 4 glasses, top each with a scoop of ice-cream and serve immediately. If you do not have saffron ice cream, plain vanilla works too.

BADAM SHERBET (ALMOND SHERBET)

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Ingredients

200g almonds, soaked overnight and peeled

1 tsp cardamom powder

1 tsp almond essence

2 cups sugar

6 cups water

1 tsp kewra essence

A pinch of saffron

Method

Add a little water to the almonds and blend to a fine paste. Mix almond paste, sugar, saffron and water in a pan. Cook for 1 hour on medium heat until it thickens. Cool and store sherbet in refrigerator

For serving, add 4 tablespoons of badam sherbet in a glass. Add one glass of water and mix well. Top it with ice cubes and serve. You can also mix the sherbet with milk.

POUSH SANKRANTI FOODS

In INDIA,  festivals arrive one after the other to keep us cheerful and active. Poush Sankranti is the spring festival, enjoyed with lots of outdoor activities that keep us close to nature and remind us of how closely we are bonded with our environment. Poush Sankranti, also known as Makar Sankranti is also popular in Uttar Pradesh, Rajasthan, Gujarat and Maharashtra. Makar Sankranti is celebrated in different parts of India with different styles. It is celebrated on 14 January every year in Bangladesh, with kids and adults flocking to terraces and other open spaces with colourful kites. The sky is dotted with bright kites and the atmosphere is abuzz with the festive spirit.

CHANNAPODA ( BAKED COTTAGE CHEESE)

Channapoda is a famous sweet from Odisha. It's made kwith channa or fresh cottage cheese.The entire dish is baked and can also be described as a paneer cake. Channapoda is omade during festivals like DURGA PUJA, DIWALI and POUSH SANKRANTI.

            

Ingredients:-

1. 250g channa 
2. 1/2 cup sugar or jaggery powder 
3. 1/2 tsp cardamom powder 
4. 1/2 tbsp rice flower 
5. ghee
6. large banana leaf 

METHOD:-

• First, line a baking pan with some chopped banana leaves. Grease the banana leaves with some ghee.
• Preheat the oven at 180° C for 15 minutes. Then take fresh cottage cheese and crumble it very well. Add sugar or jaggery and mix well. Continue to mash and knead the cottage cheese.
• The mixture has to become loose, light and attain a cake-batter like consistency. In case the mixture looks dry, you can add a few tablespoons of milk. Add rice flour, cardamom powder, cashews and raisins.
• Mix well. Now pour the mixture in the baking pan. Shake the pan gently. Level the top with a spatula. Place the pan in the oven and bake for 30-40 minutes. Remove from the oven once done. Let the cake cool completely in the pan, then remove it. Slice and serve.

MOHANTHAL 

Mohanthal is a traditional Indian dessert which is served on festivals as well as casual times. It is made with chickpea flour and sugar syrup. This recipe originates from Gujrat and Rajasthan (western states of India). Mohanthal is most popular during festivals like POUSH SHANKRANTI, JANMASTAMI, DIWALI.

Ingredients:-

1. 1 cup chickpea flour 
2. 1/2 cup mawa, crumbed 
3. 1 cup sugar, 1/2 cup ghee
4. 2-3 tbsp milk
5. 1/4 tsp cardamom powder 
6. almond anfd pistachios ( for garnish )
7. 1/2 cup water 

 METHOD:-

• Take chickpea flour in a mixing bowl, add 2 tablespoons of ghee to it and mix until well combined. Then add the milk to the flour mixture and knead it well to make dough. Cover and set aside for 15-20 minutes.
• In a pan, add sugar and water and let the sugar dissolve completely. Let the syrup boil for 2 minutes. To roast the flour dough, heat the remaining ghee in a heavy bottomed pan. Add the flour dough to the ghee and roast.
• Stir continuously on medium flame for 7-8 minutes or till it stops smelling raw. Now add the crumbled mawa and continue roasting for another 3-4 minutes. Add the prepared sugar syrup and cardamom powder and mix well. Keep stirring until it becomes very thick and leaves the sides of the pan. Pour the mixture on a greased plate. Sprinkle the roasted nuts on top and press gently. Let it cool completely to set and cut into pieces. Store in an airtight container.

PINNI

Pinni is a dessert prepared in Punjabi houses. Made using only very few ingredients —whole-wheat flour, mawa, ghee, sugar, and nuts, the following recipe is simple and easy. In traditional preparations of pinni, mawa is not included, but the addition gives a nice flavour to the dessert. You can also add jaggery.

Ingredients:-

1. 300g wheat flour
2.  300g ghee
3. 3 tbsp milk, ½ cup mawa
4. 300g powdered sugar
5. ¼ cup mixed dry fruit, slivered

 METHOD:-

 Heat ghee in a large heavy-bottomed pan. Add flour, stir-fry on low heat. When the flour is evenly browned and aromatic; remove from heat. Spread contents of pan on to a plate, allow it to cool. Add sifted powdered sugar, cardamom, mawa, and dry fruit. Mix very gently, but thoroughly. Use milk as the binding mixture when required. Shape into balls, no bigger than ping-pongs. Cool completely before storing in airtight boxes.

...........................................................................................................................................................

CHEESY FOODS

Cheesy affairs

Serious cheese lovers will tell you that it is best to enjoy a creamy addictive versatile awesome cheese on its own, but the truth of the matter is that there is such nothing wrong with changing things up a bit now and then. Check out some new ways to enjoy cheese with these given recipes.

1.TOASTY PANEER SANDWICH

Ingredients

• 1 cup local cheese ( salty, crumbled)
• 2 tbsp unsalted butter 
• 1 tsp cumin seeds
• 1 large onion (chopped, very fine)

Optional:

• 2 green chilies 
• 2 tomatoes (medium size) 
• 1/4 tsp turmeric powder 
• 1/4 tsp red chili powder 
• salt
• 8 slices fresh, soft sandwich bread

Method:

1. Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft. Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
2. Add the paneer and mix well. Stir fry for 3-4 minutes and then turn off the fire. Allow to cool a little
3. Lay the slices of bread on a clean cutting board, and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
4. Grill or toast the sandwich till crispy and golden.

[N.B: This is specially nice when done in a sandwich toaster which seals the edges, preventing the paneer falling out later. Serve hot with tomato ketchup.

2.PANEER SZECHUAN

Ingredients

• 750g  paneer - cut into 1" cubes
• 5 tbsp all-purpose flour
• 3 tbsp corn flour
• salt
• 1 tsp freshly ground black pepper
• cooking oil ( for deep fry)
• 3 tbsp vegetable/canola/sunflower cooking oil
• 3 spring onions, chopped coarsely ( bulb and leaves)
• '1 cup Indo-Chinese Szechuan sauce
• 1 large green bell pepper 
• 2 cups vegetable stock
• 1 tbsp corn flower - for thickening gravy

Method:

1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 170-180°C/ 338-356°F.
2. While the oil is heating, put the flour, corn flour, salt to taste and pepper into a large mixing bowl. Add a little water at a time to the mix to make a medium thick batter — the same consistency as pancake batter. Mix well till there are no more lumps and the batter is smooth.
3. Add paneer cubes and stir to coat them well with the above batter. Once the oil is hot, gently add a few battered cubes at a time and fry till crisp and golden in colour. Drain well and remove from the oil. Keep aside on paper towels for later use.
4. In another pan or wok, heated on high, add the 3 tablespoon vegetable/canola/ sunflower cooking oil. When the oil is smokey hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
5. Now add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
6. Omit this step if you want the dish to be dry or would like to serve it as an appetizer; instead — mix 1 tablespoon of corn flour with ½ cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
7. Now add the previously fried cubes and the chopped bell pepper to this gravy. Stir well to coat all the chicken and peppers with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.

Enjoy!