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.

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. 

Small Dishes/ snacks

Off-beat snacks!!

Chickpea-cauliflower 

Ingredients:

1. 1 cup of mustard seeds 
2. 1½ cups of water
3. 1½ cups of rice vinegar
4. 2 tbsp of olive oil
5. ½ cup of sugar
6. 1 tbsp of salt
7. A pinch of salt
8. Freshly ground pepper
9. 2 cups of canned or boiled chickpeas
10. A spoonful or two of Sriracha sauce (depending on your heat preference) 
11. Cauliflower (half of a small head, cut into florets

Method:

• For pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar, and salt in a heavy saucepan. Bring to a simmer over low heat. Cook the mixture stirring often, for around 45 minutes, until the mustard seeds are plump and tender. Remove from heat and let cool, then transfer to a container and refrigerate. (They can be used right away, but they get even better after they have had a chance to sit in the fridge overnight). They keep for several months.

• For the chickpeas, preheat the oven at 450°. Toss chickpeas with oil, Sriracha, and salt until evenly coated. Spread on a baking sheet and bake for 15 minutes, stirring once or twice while baking. Remove from oven and let cool.

• For the roasted cauliflower, preheat oven to 450°. Toss cauliflower with oil, salt, pepper, and roast for around 30 minutes, or until cauliflower begins to brown and some of the thinner edges start to crisp. Remove from the oven and let cool for a few minutes.

• Combine cauliflower and chickpeas in a bowl or on a platter. Add a few spoonfuls of pickled mustard seeds, a squeeze of lemon, and a dollop or two of Greek yoghurt to each bowl, then gently toss to distribute.
  Crispy baked Beguni

Ingredients:

1. 2 pounds small to medium-size eggplant (about 6 depending on exact size)
2. 2 large eggs
3. 3/4 cup finely grated Parmesan cheese
4. 3/4 cup plain breadcrumbs (use Rice Chex crumbs for a gluten-free option)
5. 1 tsp dried Italian seasoning
6. ½ tsp each salt and freshly ground pepper
7. Olive oil, for baking sheets

Method:

• Preheat oven to 375°F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets). In a shallow bowl, whisk together the eggs and 1 tablespoon of water. In another bowl (a pie plate works well), combine the crumbs, Parmesan, Italian seasoning, salt and pepper.

• Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before softening). Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

• Bake until golden brown on the bottom, about 17-20 minutes. (Peek underneath using a spatula; if they are not yet golden, give them a few more minutes and check again). Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. 

• All ovens vary, so do not hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I simply give the tops a quick broil rather than flipping and cooking for the additional 10 minutes).
• Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

CAULIFLOWER DISHES

CAULIFLOWERS: A CALL FOR CAULIFLOWERS 

 The cauliflower is like an emblem of winter to many of us. This beautiful produce lasts in its truly fresh form for a much longer period of time than many other vegetables and is very versatile too. So let's maximize on that to celebrate our love for the winters of days past! It keeps your bones healthy, reduces high blood pressure , strengthens our immunity and also helps to reduce the risk of cancer

Dessert

DESSERT TRAIL

Sweets are considered auspicious and as traditionally we still uphold that marriage is a somewhat sacred affair. Every rendezvous related to wedding matters are complemented with dessert on the side. There are matters that may not involve an elaborate dinner but one simply cannot do without desserts. It is easy to buy sweetmeats from renowned stores but the following recipes will add that personal touch to the events and gracefully show how much you care. 

SHUFTA

A traditional Kashmiri dessert, Shufta is especially made during festivals, and marriage ceremonies

Ingredients

1.  ½ cup almonds
2. ½ cup cashew nuts
3. ½ cup raisins
4. ½ cup pistachios
5. ½ cup walnuts
6. 10-12 dry dates
7. ½ cup dry coconut, cut into thin slices
8. ½ cup cottage cheese, cut into small pieces
9. ½ cup ghee
10. 2 cups sugar
11. ½ tsp cinnamon powder
12. ½ tsp cardamom powder
13. ½ tsp dry ginger powder
14. Good pinch of Saffron
15. 2 tbsp dried rose petals

Method

Soak almonds, cashew nuts, raisins, pistachio and walnuts in enough water for 30 minutes. Soak dry dates in another bowl. Cut the soaked dates into small pieces and remove the seeds. Heat ghee in a pan. Fry the coconut till slightly browned. Remove in a plate. Fry cottage cheese pieces in the same ghee till slightly browned. Drain the water from the dry fruits and add them in the pan. Add the fried coconut. Add sugar, cinnamon powder, cardamom powder, saffron, dry ginger powder and rose petals in the pan. Cook till sugar is dissolved. Serve immediately. If making it for later use, re-heat before serving.

BEBINCA

Bebinca is a classic traditional Goan dessert, essentially a seven layered one —a pudding made with flour, eggs, sugar, coconut milk, and cardamom-nutmeg powder.

Ingredients

1. 250ml thick coconut milk
2. 6 egg yolks
3. 175g refined flour
4. ½ cup ghee at room temperature
5. 200g sugar
6. ¼ tsp nutmeg powder
7. ½ tsp cardamom powder
8. Few almonds, flaked
9. 1 tsp vanilla essence
10. A pinch of salt

Method

1. Preheat oven to 180° Celsius, exactly ten minutes before baking. Grease a round pan or loaf pan with 2 tbsp ghee. Take a mixture vessel, combine coconut milk and sugar. With the help of an electric beater, beat until sugar dissolves. Add one egg yolk at a time and beat until they all mix nicely.
2. Now add flour, 1 tablespoon ghee, and salt. Beat everything nicely. In a baking pan, pour ½ cup batter and bake for 25 minutes. Now spread some ghee over it with the help of a brush.
3. Sprinkle some cardamom powder and vanilla essence. Bake again for 15 minutes. Again spread ghee, cardamom powder and vanilla essence. Continue greasing and baking with ½ cup batter until all batter is finished. Bake each layer for 15 minutes.
4. For the last batter spread ghee, sprinkle cardamom, nutmeg and vanilla essence. Add almonds, flaked. Bake the last layer for 20 minutes. Allow to cool completely. Remove from pan. Slice bibinca and serve warm or cold with a dollop of ice cream.

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so i am kinda busy now a days. That's why i made this post in a very short time. I wanted to post at least 4 recipes in every post but failed because of time management . I will do new posts with more recipes.    🔺

NONVEG/VEG HEAVY FOODS

TIME FOR TWO AWESOME RECIPE. HOPE YOU WILL LIKE . 🔀🔀🐟🐟

PANEER PULAO:

Ingredients:

1. 2 cups long grain basmati rice 
2. 200g paneer
3. oil
4. 4 tbsp ghee 
5. 3 bay leaves 
6. 4 cloves 
7. 1 black cardamom
8. black peppercorns
9. 1 tsp ginger paste 
10. 3/4 cup whisked yogurt 
11. 2 tbsp assorted nuts 
12. 1 tbsp fried onion
13. salt 

METHOD:

• Soak basmati rice in water for half an hour. Heat sufficient oil in a pan and deep fry paneer to a golden colour. Drain onto an absorbent kitchen towel. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, cloves, black cardamoms and peppercorns. As they begim to crackle, add ginger paste 
• Mix well and stir yogurt and cook for two minutes .
• Add four cups of water and bring to a boul. 
• Add salt and rice. Bring to a boil
• Add half of the mixed nuts and mix it lightly .
• Cover pan and cook on a low heat for about 10 minutes or till rice is completely cooked. 
• Mix in fried papneer pieces and serve hot, garnished with remaining nuts and fried onion

MUTTON GHEE ROAST:

Roasts are staples in any dinners with a new bride and groom. In this recipe, I am suggesting a special masala by roasting various spices, which add a different flavour to the dish.

Ingredients:

1. 1 kg mutton 
2. 3 tbsp + 1/4 cup ghee 
3. 1 tbsp ginger-garlic paste
4. 1 tsp turmeric powder
5. 2 tbsp yogurt 
6. salt
7. curry leaves ( garnish) 

To make the masala:

1. 10 dry red chillies
2. 1 tbsp coriander seeds
3. 2 tsp cumin seeds
4. 1 tsp fennel seeds
5. 1 tsp pepper corns
6. 1 cinnamon stick 
7. 4 cloves 
8. 1 star anise

For Grind;

1. 1 inchi ginger 
2. 2 cloves of garlic 
3. 1 lemon juice 
4. 4 tbsp water 

METHOD:

• In a pan, melt ghee, add ginger garlic paste and turmeric powder. mix well and add mutton pieces, some salt and saute. Add some water, just enough to cover the meat pieces. Cook until the water evaporates and meat is soft and tinder .
• Keep it aside .
• Now prepare the masla for mutoon ghee roast-
  
  Dry roast red chillies, coriander seeds, cumin, peppercorns, fennel seeds, cinnamon, cloves and star anise. Roast until you pick the aroma of the roasted spices. Transfer all to a blender, add a piece of ginger, garlic and lemon juice. Grind it to a smooth paste by adding water.
• Now go back to the mutton:
  
  In another pan, melt some ghee and add ground masala and yogurt to it and mix well. Add water and salt. Cook for a few minutes. The ghee will start giving a creamy texture to the gravy. Now add the cooked mutton pieces and mix well with the gravy. Now cook for 4-5 minutes on medium low heat. Finally add some curry leaves and turn off the heat.
  
  THE DELICIOUS MUTTON GHEE ROAST IS READY TO SERVE. CHEERS...
   

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!