Fish Fry

Here is another very simple recipe of fish, you can have it as a starter  or you can simply fry the fish and add curry to it :)

Ingredients

4 flat fish fillets(salmon)

4 Tbsp olive oil

1/2 tsp turmeric

1/4 tsp chili powder

Juice of half a lemon

Method

Dry the fish fillets on kitchen paper. Heat a frying pan on the hob at a high heat until smoking.

Add a splash of olive oil, followed by the turmeric and place the fish fillets into the pan.

Turn when golden on one side, after 2-3 minutes and cook on the other side.

Sprinkle the chili powder and lemon juice and serve immediately !

Irish Caffe Icecream

Ingredients
Sweetened condensed milk 200 Ml
Heavy cream 200 Ml
Espresso 3 Teaspoon
Whiskey 60 Ml
Chocolate sauce 6 Tablespoon (For Serving) (Optional)

Directions

1. In a bowl, combine condensed milk and espresso, whisk thoroughly until very well incorporated. 
2. Gradually pour in the heavy cream, whisking constantly. 
3. Pour in the whiskey and continue whisking. 
4. Transfer the mixture into individual bowls or in a single large bowl and place in the freezer for about 6 to 8 hours or overnight. 

SERVING 
5. Serve drizzled with chocolate sauce.

Pan fried fish with sauted vegetables

Ingredients:

250 gm of cut into small cubes,Bhitki (any fish with a firm flesh would do)
3 tbsp + 1 tsp of cornflour / corn starch
3 tbsp of refined flour
1tsp ginger garlic paste
6-8 garlic chopped
1 inch ginger , cut into thin stripes
1 tsp of black pepper powder
1 capsicum / bell pepper, cubed
1 small bowl carrots cubed
4 baby corns cut into halves
1 medium onion, cubed
1/2 to 1 tbsp of soya sauce
1 tsp of green chilli sauce
1 tsp of tomato sauce
1 small tsp tobasco
1/2 tsp honey
A small bunch of spring onions or coriander leaves, chopped fine

Directions:

Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
Drain and set aside.

In the same oil, add the onions and capsicum, carrot, baby corn and ginger slices , and chopped garlic and saute until fragrant
Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
Mix well and reduce heat. Add the fried fish pieces
Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
Add chopped coriander leaves or spring onions and remove from stove.

Serve hot with fried rice  :)

"Ramadan Kareem"Special - Shahi Tukda

Today  is the start of “Ramadan” the holiest month in the realm of Islam. Ramadan is the ninth month on the lunar calendar. They fast daily from dawn to sunset for a month, fasting is meant to increase spirituality, thankfulness, discipline & consiciousness of God's mercy.The traditional Muslim salutation at the beginning of "Ramadan" is “Ramadan Kareem” it means  “Ramadan is Generous” and the reply is “Allahu  Akram” means “God is more Generous”. On this day I extent my best wishes to every Muslim in every part of the world and say

 Ramadan Kareem ! May Allah bless you in this holy month and accept all your prayers and good deeds. Amin. And treat them shahi tukda :)

How to make shahi tukda at home?

Ingredients:

4 slices Bread- sliced ( you can choose brown or white i have used brown bread )
Oil to deep fry
2  cup of full fat Milk
2 tbsp Pistachio , blanched and chopped
1/4 cup Sugar
1/4 cup Water
1 Cardamom powdered
4-5 Almonds toasted and sliced (optional)
Few strands saffron (gives nice colour optional)

Directions:

• Firstly you need to cut the edges of the bread. Thereafter, cut it in to four equal part or you can cut it diagonally also. Deep Fry them in hot oil until brown and crisp.

• To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered cardamom into it

.• Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Keep stirring occasionally so that it does not stick to the pan. Now, add pistachio and few strands of saffron  to the thickened milk. You can also add sugar to the reduced milk if you like the milk mixture(Rabri) to be sweet .

• Dip the bread pieces into sugar syrup, drain well

• Arrange the fried bread on a plate.

• Now, spread the milk mixture onto the bread and (you can also sprinkle some almonds, pistachio and saffron strands over it).

• Chill it and serve when it is chill!!

 Ramadan Mubarak :)

Chatpati Mango Chutney

This is one of my favourite chutney that I relish the most . I have seen my mom making this delicious  finger licking chutney every summer. It goes fabulously with pretty much anything from rice to dal and chapati What I love about this chutney is how it so perfectly blends the spiciness of red chilly powder, the tanginess of the raw mango and the sweetness of sugar! 

Ingredients :

1 raw mango peeled and cubed
1/2th tsp fennel seeds
1/4th tsp cumin powder
1/2tsp tsp chilli powder
1/2tsp turmeric powder
1 cup sugar
2 Tbsp oil
salt to taste

Directions:

1.  Heat the oil in a  non stick pan , add the fennel seeds, and mango pieces and sauté for 2 minutes. Add the chilli powder, turmeric powder, I  am just adding for the color, and salt with ½ cup water
2. Keep checking on it every few minutes to see if the mangoes are cooking and there is sufficient water. Prod the pieces with the ladle to check. If they squish easily, they are done. 
3. With the ladle, squish the pieces to make a paste. If they are cooked well enough,
4.  To this, add the sugar. Start off with half the quantity and stir it in. Keep tasting the chutney and adding sugar to it accordingly. If it is too tangy for your taste, some salt should take care of that. The best part about this chutney is you can make it to suit your taste and likes. If you like it sweet,  add more sugar to it!

    
          Once it has come down to room temperature, 
          store it in the refrigerator.

            enjoy :)

Kofta curry & tamarind chutney

Yesterday, while at the  supermarket , I casually asked my husband, "kal kya khana hai aapko" (what do you want to eat tomorrow). Without saying a word , he just vanished into the aisles. After what seemed an eternity, he emerged with a bunch of raw bananas. With a huge grin on his face and pointing at the bananas said “ Honey , make anything you like” I asked again, “What”, he just smiled. So i came home , and sat down thinking. Something, somehow , reminded me of my Grandma’s keema koftas (minced meatball) and it then struck me “banana koftas”.

An idea struck me again that my husband always need something after coming back home after work . So, I made dozen of Koftas more to double up as an evening snack accompanied by tamarind chutney to be enjoyed with a nice cup of tea .

Kofta recipe :

1 raw banana boiled and mashed

4-5 tsp chickpea flour

1tsp ginger – garlic paste

1 chopped green chilly

1 teaspoon salt ( always put accordingly to your taste)

1 teaspoon red chilli powder

1 small onion coarsely chopped

Directions for making kofta:

Combine all the ingredients in a bowl and mix well. Divide the mixture in 9-10 equal portions and shape each portion into round flat balls. Heat the oil in a kadai ( Deep cooking pot) and deep fry till golden brown. Fry them on medium heat.Drain on absorbent paper and keep aside.

Curry Ingredients:

4tsp oil

2 Cardamom

2 cloves

Small stick of cinnamon

1 Onion grated

1tomato pureed

1teaspoon chilli powder

 1teaspoon Salt ( please use accordingly to taste )

½ teaspoon Cumin powder

½ teaspoon coriander powder

1teaspoon garam masala

1teaspoon turmeric

Fresh green chopped coriander

Directions:

Heat the oil in a pan, add cardamom,clove cinnamon. When the spices start to crackle add the onion and sauté for 3-4 minutes till the onion turns golden brown. Add the tomato puree and allow it to simmer for 5-6 minutes.Add the chilli powder, salt , cumin, coriander , turmeric powder, and garam masala. Cook for another 5-6minutes.

Remove from flame. Arrange the kofta on a serving dish, pour the hot gravy on top  and serve with rice rice. Garnish with chopped coriander.

Tamarind chutney ingredients:

Tamarind 1 cup
jaggery 1 1/4 cup
cinnamon 1 inch stick
raisin 2 tsp
black salt 1/4 teaspoon
red chilli powder 1teaspoon
roasted cumin powder 1teaspoon
dry ginger powder 1/2 teaspoon

Directions:

Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in an air-tight container.

*Please remember that while making koftas for the curry use less salt , as the gravy itself have some salt and it will compensate the salt in the kofta.

Do let me know how this recipe turned out for you :) 

Feed your Skin

Hello everyone!!

Hope you all are doing well :) Today I am sharing a homemade facial :) I always talk about food recipes so thought why not the natural skin regimes that I follow? Skin also needs food! 
Sometimes all you need is the good and luxurious homemade treatment of simple and quick-to-make Milk Facial Mask Recipe. Plus, I also think that this can work double for a Milk Bath. Try to double or triple the measurements to enjoy the benefits of milk for your whole body :)
Regular Milk facial helps to achieve a milky-white skin tone, create and maintain a baby-soft, beautifully-moist, and blemish-free complexion, and visibly reduce the appearance of fine lines and wrinkles.

Have you ever imagined feeding your skin with the same nutrients that feeds a baby?? If not, you must try Milk facial!! It has essential nutrients like:

• Proteins, which are essential for building healthy skin cells;
• Lactic acid, a natural alpha hydroxyl acid, or AHA, which helps to remove the dead skin cells that block the pores and hamper the skin’s natural renewal process; and,
• Vitamins and minerals, that help to keep the skin healthy and protected from infections and premature ageing.

Homemade Milk and Banana Facial Mask recipe :

All you need is a half banana, mashed & Milk.

Preparation is very easy. 

Mix the mashed  banana with right amount of milk into a paste. 
Apply a thick layer onto the face with complete rest as it can trickle down your face .
Rinse off after 15 to 20 minutes.

Keep shining and eat healthy ;)