September 8, 2015

Day: September 8, 2015

Goan Surmai Fish Fry

Posted on September 8, 2015 by Aditi Malhotra

What a moment it is when the appetizing aroma of Goan Fish Fry mesmerizes my taste buds.
It takes me back in time, when as a kid I learnt how to savor fish fry without being poked by its bones. And yes, the only competition if I ever faced was that of my pet; Tom cat..

So, here’s the recipe which has been my all time favorite and Tom’s too… and I’d love to lend it for you all to cook and relish it.

Ingredients for the Fish:

6 fillets of fish( I used Surmai fish here)

1 lemon

1 tea spoon turmeric powder

1 tea spoon red chilly powder

2 table spoons freshly grounded ginger garlic paste

2 handfulls of Rawa/Suji

Oil for Shallow Frying

Directions:

Clean the fillets of fish, and keep them in a tray. Now take all the spices, i.e. turmeric powder, salt and red chilly powder, along with ginger garlic paste, and juice of lemon and make a thick paste combining all. Now using your hands generously apply this paste on the fillets of fish and let it marinate for an hour.

After an hour, heat some oil in a pan, take your fillets of fish, one at a time, coat them completely in Rawa( you can spread the raw on a sheet of newspaper), and shallow fry the fish until golden brown from both sides. Remember not to over cook the fish, as fish gets done real quick.

Take them out on a tissue paper to drain any excess oil, and serve hot with onion rings and a slice of lemon.

Vanilla Cupcakes with Centre Filling( Butterscotch , Kiwi and Strawberry) Topped with Whipped Cream

Posted on September 8, 2015 by Aditi Malhotra

Ingredients for the Cup Cakes:

1 1/3 cups flour

1 1/2 cup castor sugar

1/4 cup oil

3 table spoons curd

1 spoon baking powder

a pinch of baking soda

1 spoon vanilla essence

2 eggs

2-3 drops of green food colour

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.Sift together the flour, baking powder, baking soda.Set aside.In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil, and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Add drops of food colour and give the mixture a stir. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ingredients for the Filling

3 table spoons butterscotch sauce

3 table spoons strawberry crush

3 table spoons kiwi crush

Ingredients for the Frosting

125 Ml Whipping Cream

100 Gms Icing Sugar

2-3 drops yellow food colour

Coloured Sprinklers for Garnishing

Directions

Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Add colour and mix very gently, for a light lemon yellow colour.

Now scoop out a little cake from the centre of your cupcakes using a cookie cutter, but be careful to not reach the bottom of the cake. Now take your fillings and fill the scooped out portion, 4-5 cupcakes each with butterscotch and strawberry fillings respectively. Now fill up your piping bag with shipped cream and make swirls of icing on top of the cupcakes covering the filling portion as well.

Use sprinklers to garnish and decorate the cupcakes.. and ta daahhh.. yummy cupcakes and ready for savouring..

Pancakes with Chicken and Vegetables Filling… A Long Forgotten Recipe…!!

Posted on September 8, 2015 by Aditi Malhotra

This recipe has been my all time favourite, but I almost forgot to make it since a long time. I was just flipping through old photographs and suddenly saw this in one of the pictures.. right there on my plate.. it seemed as if the pancakes were asking me desperately to make them again and relish.. and I could not wait any longer.. it was the dinner menu along with some chicken pasta in red sauce( separate recipe).

So here we go…

Ingredients for the Pancakes: (yield about 5-6 medium sized pancakes)
8 table spoon refined flour
1 egg
1/2 spoon ajino moto
salt to taste
two pinches black pepper

Directions:
Sieve the refined floor in a bowl, add the egg and fold in gently, add water to make a dropping consistency batter. Add the seasonings and keep it aside.
In a non stick pan, add very little oil and rotate it all through the pan. Let it warm up a little. Now using a ladle, drop a scoop of batter in the pan, and rotating the pan, let it spread across it, just like an omelette. After two minutes flip the side and let it cook from the other side too. Keep flipping to cook until both the sides turn a little golden in colour and you can feel that the flour is cooked completely. It will rise a little just like an omelette. Once its done, remove it in a plate and add the filling in the centre, fold it and a yummy pancake chicken roll is ready..!!

Ingredients for the filling:
Boneless chicken strips boiled, 200gms
1 capsicum shredded
1 cabbage shredded
1 onion ringed
1 tablespoon soya sauce
1 table spoon green chilly sauce
1 table spoon vinegar
1/2 teaspoon ajino moto
salt to taste
Oil to saute

Directions:
Add oil in a wok and add the onion rings and saute till they turn a little brown, now put the remaining vegetables, and saute on a high flame stirring continuously. Now add the shredded chicken and season the filling with the sauces and spices. Stir for another couple of minutes and let it cool it a bit.