Amritsari Fish Fritters - A Typical Amritsari Crisp Fish Pakoda Recipe

Amritsari Fish Fritters - A Typical Amritsari Crisp Fish Pakoda Recipe

INGREDIENTS:

8 pieces fish fillets (medium size)

200 gms gram flour

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp ajwain (carom seeds)

1 tbsp red chili powder

1 tbsp lemon juice

1 egg

110 g yogurt 

oil

salt




METHOD:

Clean the fish fillets properly.

Marinade the fish fillets with salt, lime juice, Ginger Paste, Garlic Paste and red chili powder for 20 minutes.

Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.

Keep the marinated fish pieces dipped in this batter for another 15 minutes.

Heat oil in a Wok (Kadhai) and deep fry the fish till golden brown and crisp.



Sprinkle it with chat masala if needed and serve hot with any kind of dip you love the best with fishes.

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Kashmiri Chicken Curry - A Typical Kashmiri Recipe

Kashmiri Chicken Curry - A Typical Kashmiri Recipe

INGREDIENTS:

MARINATION:

1 kg Chicken (medium sized pieces)

2 tsp White Vinegar

1/2 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Salt

Mix all the above ingredients and marinate the chicken pieces in it for half an hour.

PASTE:

1 tsp Mustard Seeds

1 tsp Shahjeera

2 tsp Fennel Seeds (saunf)

2 Cinnamon 2 inches (dalchini)

3 to 4 Cardamoms (green elaichi)

4 to 5 Black Pepper (kali mirch)

3 to 4 Cloves (lavang)

1/3 cup Cashewnuts (kaju)

6 to 8 Kashmiri Red Chillies OR 2 tbsp Kashmiri Chilli Powder

1 tbsp Poppy Seeds (khus khus)

Soak all the ingredients in 1/4 cup of water for one hour and then grind to paste.

GRAVY:

1/2 tsp Ginger Paste

1/2 tsp Garlic Paste

2 Big Tomatoes (grated)

2 cup Onions (grated)

1/4 cup Coriander Leaves (finely chopped)

1/4 tsp Turmeric

1 tsp Lemon Juice

2 to 3 Bay Leaves (tej patta)

2 Big Black Cardamons (badi elaichi)

1 1/4 tsp Salt

1 cup Oil

Mix 2 pinches Saffron in 1/4 cup warm Milk and keep it for 15 to 20 mins.

METHOD:

Heat oil in a wok(kadai) and heat it thoroughly. Deep fry the chicken pieces just for 2 minutes.

Then in another pan take 3 tbsp oil and heat it. Add badi elaichi, tej patta, onions, ginger garlic paste and stir fry till the onions changes to golden in color. 

Then add the tomatoes and cook them for about 3 to 4 minutes. Add the paste of masalas and kaju in it and continue stir fry for another 2 mins.

Then add turmeric powder, salt and the marinated chicken pieces and mix well.

Add a cup of hot water to it and then give it a boil.

Lower the flame and cover it with the lid.

Let it simmer for 15 mins or till the chicken pieces get cooked.

After 15 mins, add the milk with saffron and mix it well.

Turn off the gas and remove the kadai from the gas.

Add the lemon juice and mix well.

Garnish it with coriander leaves and serve hot with rice.

Kashmiri Chicken Curry - A Typical Kashmiri Recipe

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Fried Masala Bhindi - A Very Different And Easy Recipe

Fried Masala Bhindi - A Very Different And Easy Recipe 

INGREDIENTS:

250 gms Bhindi

1 Tomato (finely chopped)

1 Onion (finely chopped)

1 potato (boiled and mashed)

1 tbsp Ginger Garlic and Green Chilli Paste

1/2 tsp Turmeric Powder

1 tsp Garam Masala

1/2 tsp Red Chilli Powder

Coriander for garnishing

Salt to taste

Oil

METHOD:

Cut bhindi lengthwise in two halves and then into 2 inches pieces and deep fry them.

Then sprinkle salt on the bhindis, mix well and keep it aside.

In a pan heat 2 tbsp oil. Add turmeric powder to it. Saute ginger garlic and green chilli paste in it for 2 mins. Then add chopped onions to it.

When the onions turn golden add finely chopped tomato and let it cook for another 2 to 3 minutes. 

Next, add the mashed potatoes followed by garam masala and red chilli powder and mix well. Add some salt. 

Finally mix the fried and salted bhindis to the above masala.

Garnish it with fresh coriander leaves

Serve it as a main course dish with chappatis.

Fried Masala Bhindi - A Very Different And Easy Recipe 

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Sweet And Sour Veggies - With Very Easily Available Ingredients

Sweet And Sour Veggies 

INGREDIENTS:

1/2 cup Pineapple juice or syrup

3-4 babycorns cut into 2 lengthwise

4-5 medium florets brocoli

3-4 mushrooms

2 slices pineapple fresh or tinned

1 small capsicum cut into 1/2" pieces

1/2 tsp red chilli paste

1 1/2 tsp crushed garlic

2-3 spring onions white cut into slices

1/4 cup tomato ketchup

3 tbsp vinegar

1/4 tsp ajinomoto

4 tsp sugar

1 tsp soya sauce

salt to taste

4 tbsp cornflour mixed in  1/4 cup water

1 stock cube crushed






METHOD

Boil 1 1/2 cups of water in a pan. To it add pineapple juice, baby corns, brocoli and mushrooms. Let them boil for about 5 to 6 minutes.

In the meanwhile in another pan heat 2 tbsp of oil, add onions and garlic to it. When the onions start to change its color add red chilli paste to it. Stir for about 3 minutes.

Now add these onion, garlic and red chilli paste to the veggies being boiled along with pineapple pieces and capsicum.

Then add tomato ketchup, vinegar, ajinomoto, sugar, soya sauce, salt and stock cube. Stir it well.

Finally add the cornflour paste stirring continuously till the sauce thickens.

The Sweet and Sour Veggies are ready to serve.

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Corn Upma - Easy And Very Healthy Breakfast Recipe

Corn Upma - Easy And Very Healthy Breakfast Recipe

INGREDIENTS:

1 cup Semolina (rawa suji)

4 tbsp Oil

1 tsp Mustard Seeds (sarson)

A few Curry Leaves

2 Green Chillies (chopped)

1 Big Onion (finely chopped)

1/2 Cup Corn (boiled)

1/2 Cup Green Peas (boiled)

2 3/4 Cups Water

1 Tsp Lemon Juice

1/4 tsp Red Chilli Powder

Salt to taste






METHOD

Heat 3 tbsp of oil in a pan. Then add suji to it. Stir it continuosly till suji changes it color. It will take about 2 to 3 minutes. Remove the suji from the pan in another bowl and keep it aside.

In the same pan add the left over 1 tbsp of oil and heat it. Then add mustard seeds to it. Once the mustard seeds begins to splutter add curry leaves , green chillies and onions. Saute it for 2 to 3 minutes

Then add salt, red chilli powder, water, corn, green peas and lemon juice. Stir it well.

Gradually add suji, stirring constantly till all the water gets soaked by the suji.

Serve it hot with tea.

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Schezwan Fingers - Easy To Cook Recipe Of A Chinese Snack

Schezwan Fingers - Easy To Cook Recipe Of A Chinese Snack

INGREDIENTS:

200 gms Cabbage (finely sliced and boiled)

100 gms Carrot (grated)

50 gms French Beans (finely chopped and boiled)

1 Onion (finely chopped)

1 Capsicum (finely chopped)

1 Tbsp Ginger, Garlic and Green Chilli Paste

1/2 tsp White Pepper

1/2 tsp Ajinomoto

2 Tbsp Schezwan Sauce

2 Tbsp Cornflour

1 Tbsp Maida


METHOD:

In a bowl add one by one all the above ingredients and mix well.

Divide it into small portions and make finger shaped fritters (pakode) of it.

Deep fry till golden brown.

Serve hot with schezwan sauce.

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Instant And Easy Recipe For Vegetable Hakka Noodles

Vegetable Hakka Noodles

INGREDIENTS:

2 cups boiled noodles

2 tbsp oil

1/4 cup finely chopped spring onions whites

2 tsp finely chopped garlic

1/2 cup thinly sliced carrots

1/4 cup shredded cabbage

1/2 cup thinly sliced capsicum

1 tsp soya sauce

1/2 tsp of black pepper powder

1/2 tsp ajinomoto

2 tbsp finely chopped spring onion greens

salt to taste

METHOD:

Heat the oil in a wok, add the spring onion whites, garlic and saute on a high flame for 30 seconds.

Then add the carrots, cabbage, capsicum and again saute on a high flame for next 1 to 2 minutes.

Add the soya sauce, salt, black pepper, ajinomoto, spring onions greens, mix well on a high flame for 1 to 2 minutes.

Finally add noodles, mix well and toss on a high flame for another 2 minutes.

Serve immediately.

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