Showing posts with label Fusion Recipes. Show all posts
Showing posts with label Fusion Recipes. Show all posts

Wednesday, March 8, 2017

PAN FRIED SALMON WITH ONION JEERA RICE


INGREDIENTS:
1) 500 gms Salmon fillets
2) 2 Cups of Rice
3) 2 Onions
4) 250 gms Beans
5) 2 Green Chillies
6) 1 Teaspoon Jeera/Cumin seeds
7) 1/4 Teaspoon Red chilly powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Lemon Juice
11) Few Roasted Peanuts
12) 2 Tablespoon oil

PREPARATION TIME : 20 Minutes

HOW TO PREPARE:
* Marinate the fish in salt, pepper and lemon juice. Leave for an hour
* Wash and cook rice till done, drain water and keep aside
* In a pan, heat oil and crackle jeera seeds
* Saute chopped Onions and green Chillies
* Add Rice and mix well, saute for a minute and keep aside
* In another pan heat oil, put fish fillet skin down first
* Sprinkle red chilly powder, cook for 5 minutes on each side
* When fish is done take it out, put beans in the same pan and leftover oil
* Add salt and pepper to beans and saute till they are soft
* All three elements done, time to plate up
* Serve rice on plate with salmon fillet and beans on the side
* Sprinkle some peanuts and fresh coriander seeds


Thursday, July 14, 2016

BAKED BABY POTATOES



INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 1 Tablespoon Olive Oil
3) 3 Teaspoon Chopped Garlic
4) Mint Twigs
5) Rosemary Twigs
6) Salt to taste
7) Black Pepper to taste
8) Chaat Masala

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Wash the potatoes and keep them aside
* If too large cut them into half
* Prick each one with a fork and rub olive oil on them
* Sprinkle salt, and pepper on the potato
* Add chopped garlic and mix together everything
* Put all potatoes on the baking tray
* Add mint and rosemary twigs and put to bake
* Bake for 30 - 35 minutes at 220 degrees
* Look for golden brown color on sliced potatoes
* Serve hot, sprinkle with some chaat masala!


Wednesday, April 20, 2016

ROASTED POTATOES WITH SPINACH AND CORN


INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 3 Cups of Spinach
3) 1 Cup of Sweet Corn Kernels
4) 1/2 Teaspoon of Garlic powder
5) Black Pepper to taste
6) Salt to taste
7) 1 Tablespoon Olive oil

PREPARATION TIME: 40 minutes

HOW TO PREPARE:
* Wash the potatoes thoroughly and cut them in half
* Wash the spinach leaves and let the water drain
* Chop the leaves roughly and keep aside
* In a Oven safe dish put potatoes and oil
* Sprinkle garlic powder, black pepper and salt
* Mix the spices with potatoes till all potatoes covered
* Roast the potatoes in oven for 20 minutes at 220 degrees
* Add Chopped spinach and corns and mix well
* Roast again for 5 minutes till potatoes get soft inside and crispy outside
* Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.


Sunday, March 6, 2016

COLLARD SAAG WITH PEAS



INGREDIENTS:
1) 1 Bunch Collard Leaves/English Greens
2) 1 Bunch Spinach Leaves
3) 1/2 Cup Cabbage Chopped
4) 1-2 Green Chillies
5) 1 Tablespoon Besan/Chickpea Flour
6) 2 Tablespoon Ghee/Clarified Butter
7) 1 Teaspoon Jeera Seeds
8) 1" Cinnamon Stick
9) 1/2 Teaspoon Turmeric powder
10) 1 Teaspoon Garam Masala
11) 1/2 Teaspoon Red Chilly Powder
12) Salt to taste
13) 1 Cup Onion Chopped
14) 2 Teaspoon Ginger Garlic Paste
15) 1 Cup Tomatoes Chopped
16) 1 Cup Peas

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* In a pan heat 1 cup of water and add washed spinach, collard and cabbage
* Cook for 15 minutes till they get soft and mushy, Let it cool
* Put it in a mixer, add green chillies and make a paste
* Add besan/Chickpea flour to the green paste, mix well and keep aside
* In a Wok, heat ghee and add cinnamon and jeera, let it crackle
* Add Chopped Onions and saute for a minute before adding ginger garlic paste
* Saute for few minutes before adding chopped tomatoes
* Add Turmeric, Garam masala, Salt and red chilly powder and cook for 5-6 minutes
* Finally add the peas and green paste made earlier, mix well
* Cook for 15 minutes till water evaporates and leaves a thick paste
* Consistency can be checked, if paste leaves a thick coating on the spatula
* Serve hot with missi rotis, or missi parathas, nans or plain parathas
* Garnish with a tablespoon of ghee


Tuesday, February 9, 2016

CHICKPEAS AND CHICKEN HOTPOT



INGREDIENTS:
1) 2 Chicken Breasts
2) 2 Cups Chickpeas
3) 2 BayLeaves
4) 4-5 Black Peppercones
5) 1" Cinnamon Stick
6) 2-3 Green Cardamoms
7) 2-3 Cloves
8) 1 Teaspoon Turmeric
9) 2 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilly Powder
11) 1 Teaspoon Garam Masala
12) Salt to taste
13) 2 Onions Chopped
14) 2 Tomatoes Chopped
15) 2 Teaspoon Ginger Garlic paste
16) 2 Green Chillies
17) Coriander and lemon wedges for garnish
18) 4 Tablespoon oil

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the chickpeas in hot water for 3-4 hours
* Then Cook in same water till soft, leave aside
* In a seperate pan, heat half of the oil and cook the chicken breasts
* Sear till all sides are cooked, take out on a kitchen towel and let it cool
* Once cooled, pull the chicken with fingers into smaller pieces
* In the same pan add little oil depending on the quantity of oil left after cooking chicken
* Crackle some peppercones, cinnamom sticks, cardomom, and cloves
* Add bayleaves and onions and saute till onions turn pink
* Add ginger garlic paste and green chillies
* Add in tomatoes and cook till tomatoes get soft
* Add turmeric, salt, red chilly, coriander and garam masala powders
* Pour in the chickpeas and its water in which it was boiled earlier
* Let it cook for 15 minutes till chickpeas get soft in the curry
* Add in the pulled chicken and cook for another 15 minutes
* Serve hot with salads and hot nan.
* Garnish with fresh coriander leaves and lemon wedges


Wednesday, March 4, 2015

LEMON GARLIC CHICKEN



INGREDIENTS:
1) 6 Chicken drumsticks
2) 5-6 Garlic cloves
3) 1-2 Cloves/Long
4) 1 Lemon
5) 2 Tablespoon Curd
6) Salt to taste
7) Black pepper to taste
8) 1 Teaspoon Red Chilly Flakes
9) 1/2 Cup Spring Onions
10) 1/2 Cup Orange juice

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* Wash the chicken and make slits on it
* In a bowl put chicken and add curd
* Add grated garlic and rub it on chicken
* Add salt, black pepper, chilly flakes and long
* Mix properly and keep the marinated chicken for 30 minutes
* In a wok, add the drumsticks and lemon
* Let it cook in curd, if needed add a little water
* Cook covered so that the chicken cooks in its own juices
* When done, take out the chicken drumsticks in a bowl
* You can serve as it is as a snack
* To make curry or gravy, add orange juice in the wok
* All the left over things get mixed up with juice
* Give it a boil and curry is done. Pour over the chicken
* Serve hot with rice and garnish with spring onions


Monday, January 12, 2015

BAKED LAUKI CHILLY BALLS


INGREDIENTS:
1) 500 gms Lauki/Bottle gourd
2) 1/2 Cup Besan/Chickpea flour
3) 2 Tablespoon oil
4) Salt to taste
5) Red Chilly To Taste
6) 1 Teaspoon Jeera Powder
7) 1 Teaspoon Black Pepper
8) 1/4 Teaspoon Turmeric Powder
9) 2 Onions Chopped
10) 1 Tomato Chopped
11) 2 Teaspoon Garlic Chopped
12) 1 Teaspoon Green Chilly Finely Chopped
13) 1 Tablespoon Soya Sauce
14) 1 Tablespoon Tomato Ketchup
15) 1/4 Tablespoon Green chilly Sauce
16) Fresh coriander leaves for garnish

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Grate the lauki and keep it in a bowl
* Add Chickpea flour, little salt, red chilli, Jeera powder
* Add Turmeric powder, black pepper, green chilli
* Add 2 Teaspoon of oil and mix well
* Make small balls of the mix and keep it on the baking tray
* Bake for 10 - 15 minutes till a golden crust is formed
* Leave them to cool on the wire rack
* In a wok, heat oil and saute garlic for a minute
* Add onions and tomatoes and saute for a minute
* Add soya sauce, green chilly sauce and ketchup and mix well
* Season with salt and black pepper according to your taste
* Finally add the baked lauki balls and some slit green chilli
* Saute for a few minutes till the inion mix is coated well on lauki balls
* Serve hot, Garnished with fresh coriander leaves


Monday, December 22, 2014

SOYA PARATHAS


INGREDIENTS:
1) 2 Cup Soya Granuals
2) 1 Onion Chopped
3) 1 Tomato chopped
4) 1/4 Cup Fresh Coriander Leaves
5) 1/2 Teaspoon Turmeric
6) 1 Teaspoon Red Chili
7) 1/2 Teaspoon Garam Masala
8) 1/2 Teaspoon Coriander Powder
9) 1 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Cups Atta/Flour
12) Oil as required
13) Water to Knead the flour
14) 1 Teaspoon Ajwain seeds

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a bowl take flour, add Salt, 2 teaspoon Oil and water
* Knead the flour into a dough and keep aside
* In a pan boil water, take off from heat and add soya granules
* Keep granules soaked in hot water for 10 minutes, then drain, squeese and keep aside
* In a wok add 2 Tablespoon oil, and add onions and tomatoes
* Cook till tomatoes become soft, add turmeric powder and mix well
* Add Salt, red chili, coriander powder, garam masala, chicken masala
* Cook for few minutes before adding granules and mix well
* Add Fresh coriander leaves, Mix and take off from heat and keep aside
* Divide the dough into 12-15 equal parts and make balls
* Take one ball each and roll it with rolling pin
* Put 1 Tablespoon granules mix, sprinkle some ajwain seeds in the centre
* Bring the edges together and press down
* Roll the dough into a 7 - 8" diameter
* Place the parathas on tava or griddle and cook both sides
* Then add ghee as required on both sides and cook again for 1 - 2 mins
* Take it off from tava and serve hot with butter or curd


Monday, December 15, 2014

GRILLED MINT CHICKEN AND POTATOES


INGREDIENTS:
1) 2 Chicken Breast (500 gms)
2) 6 Potatoes
3) 250 gms Green Beans
4) 5 - 6 Garlic Cloves
5) 2 Onions
6) Salt to taste
7) Black Pepper to taste
8) Red Paprika to taste
9) 2 Tablespoon Olive Oil
10) 1/4 Cup Dry Mint Powder or Leaves
11) 2 Lemons

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a bowl mix Olive oil, salt, garlic, pepper, paprika, and dry mint
* Apply the mix to chicken, potatoes, and onions
* Keep it marinated to 15 - 20 minutes
* Grill the chicken at 200 degrees for 20 minutes on each side
* Wash beans and blanch them and keep aside
* Done! Plate the Chicken, Potatoes, Onions, and Beans
* Sprinkle Lemon Juice on it and Serve with Sweet Chilly Sauce

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Monday, December 1, 2014

SOYA SALAD


INGREDIENTS:
1) 1/2 Cup Peas
2) 1/2 Cup sweet Corn
3) 1 Cup Soya chunks
4) 1 Cucumber Diced
5) 1 Tomato Diced
6) 1 Capsicum Diced
7) 2 Tablespoon Besan/Chick pea flour
8) Salt as required
9) Black Pepper as required
10) Roasted Jeera Powder as required
11) Olive Oil as required
12) 1 Lemon juice
13) 1 Orange Diced

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Boil soya chunks, drain and leave aside to cool
* Boil peas and corn, drain and keep aside
* In a bowl, mix soya, peas and corn
* Add in cucumber, tomato and capsicum
* Add Orange/Grapes Chunks for extra tangy flavour
* You can add pomegranate seeds, carrots and chicken too
* In another bowl mix besan, salt and some water into a runny consistency
* On tawa, pour besan mix, spread and prepare a chilla
* When cooled, break chilla into small pieces and add to salad bowl
* Sprinkle salt, black pepper, Roasted Jeera powder and lemon juice, mix well
* Or add any salad dressing of your choice and enjoy!

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Tuesday, November 25, 2014

CORN COB WITH MASALA DIP


INGREDIENTS:
1) 3 Sweet American Corns
2) 2 Teaspoon Salt
3) 1/2 Teaspoon Turmeric Powder
4) 1/2 Cup Tamarind
5) 2 Teaspoon Sugar
6) 1 Teaspoon Red Chilly powder
7) 2 Teaspoon Honey
8) 2 Teaspoon Sweet Chilly Sauce
9) 2 Teaspoon Chaat Masala

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* In a cooker break corn into small pieces and add water to boil
* Add 1 Teaspoon Salt and turmeric powder in cooker and boil for 2 whistles
* In a pan put tamarind, sugar and water, boil till it thickens and turns in a pulp
* Keep aside and let it cool
* In a bowl mix tamarind paste, red chilly, honey, and sweet chilly sauce
* Add Chaat Masala and salt to taste and mix well
* Masala is ready and can be served with hot boiled corns!


Friday, November 21, 2014

HOMEMADE VEGGIE PIZZA



INGREDIENTS:
1) 3 - 4 Pizza Base - Readymade
2) 1 Cup Pizza sauce
3) 2 Onions Sliced
4) 2 Capsicum Sliced
5) 1/2 Cup Boiled Sweet Corn
6) 2 Tomatoes Chopped
7) 1 Cup Basil Leaves
8) Black Pepper to taste
9) Salt to taste
10) 2 Cups Mozzarella Cheese grated
11) Oregano to sprinkle on top
12) Chilly Flakes to sprinkle on top

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
PIZZA:
* Take a pizza base and apply pizza sauce on it till the rim of base
* spread the toppings - Onion, tomatoes, corn, capsicum and basil leaves
* Sprinkle salt and black pepper on it
* Spread grated mozzarella cheese on the toppings
* Put the base in the grill or OTG
* Grill for 15 minutes at 200 degrees or till pizza turns brown on top
* Done! Serve hot, Sprinkle oregano and chilly flakes before eating as per wish

PIZZA SAUCE:
* In a pan heat oil, add garlic, and green chilli paste, cook for few minutes
* Add Tomato's puree and cook for few minutes
* Add salt, pepper, oregano and basil leaves
* Cook for a minute and take off from heat
* When cooled, put it in a jar and use whenever required


Monday, November 17, 2014

SPINACH OMELETTE


INGREDIENTS:
1) 1 Egg
2) 1/2 Onion Chopped
3) 1/2 Tomato Chopped
4) 1/2 Cup Spinach Chopped finely
5) Pinch of Black Pepper
6) Pinch of Red Chilli Powder
7) Salt to taste
8) 2 Teaspoon oil to cook
9) 2 Teaspoon Milk

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* In a Bowl beat the egg till fluffy
* Add salt, red chilli, and black pepper
* Add milk and beat for few seconds
* Add in onions, tomatoes and spinach and mix well
* Apply oil on non stick pan or tawa aand let it heat
* Pour the beaten egg mixture on tawa and cook both sides well
* Done! Serve Hot with toasts or parathas!


Monday, October 27, 2014

EASY EGGLESS BISCUIT CAKE


INGREDIENTS:
1) 1 Packet of Marie biscuits
2) 1 Packet of Hide 'n' Seek Biscuits
3) 1 Packet of Parle G biscuits
4) 1 1/2 Teaspoon of Baking Powder
5) 1 Tablespoon chocolate Sauce
6) 1 cup Milk
7) Oil for greasing

PREPARATION TIME: 10 minutes

HOW TO PREPARE:
* Grind the biscuits into powder form and keep it in a bowl
* Add Milk, Baking powder, Chocolate sauce and mix well
* Grease the cake bowl and add the batter to the bowl
* Microwave the batter for 4 minutes and done!
* Pour Chocolate Sauce over it before serving!


Thursday, October 2, 2014

HONEY CHILLI BABYCORNS



INGREDIENTS:
1) 250gms Babycorn
2) 4-5 Garlic Cloves Chopped
3) 2 Green Chillies
4) Salt to taste
5) Black pepper to taste
6) 1 Tablespoon Tomato Sauce
7) 2 Teaspoon Green Chilli Sauce
8) 1 Tablespoon Soya Sauce
9) 2 Tablespoon Honey
10) 1 Capsicum Juliennes
11) 1 Onion Juliennes
12) 2 Tablespoon oil
13) 1/2 Cup green onions chopped

PREPARATION TIME:

HOW TO PREPARE:
* Split the babycorn in half length wise and boil them till 8 minutes
* Drain the babycorn and keep aside
* In a wok, heat oil, add garlic and green chillies, saute for a minute
* Add Onion, capsicum and saute for 3 -4 minutes
* Add Tomato Sauce, soya sauce, green chilli sauce
* Add babycorn and saute for a minute
* Add honey and green onions chopped
* Serve hot with chips and toasted bread!



Tuesday, September 23, 2014

CUPCAKES WITH INDIAN TWIST




Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes!

INGREDIENTS:

FOR CUPCAKES:
1) 200g Maida/Flour
2) 200g Sugar
3) 200g Butter/Malai
4) 2 Eggs
5) 1 Teaspoon Baking powder
6) 2 Teaspoon Coffee
7) 4 Teaspoon Cocoa Powder
8) 12 Small sized Gulab Jamoons
9) 1 Packet Candied Cherry
10) 1 Cup Instant Rabri/Rabri

FOR INSTANT RABRI:
1) 2 Cups Milk
2) 2 Bread slices
3) 1/4 Cup Condensed Milk
4) 2 Tablespoon Sugar
5) 1/4 Teaspoon Elaichi/Cardomom powder
6) Pinch Saffron

FOR INSTANT GULAB JAMOON:
1) 1 cup Mawa/Khoya
2) 1/2 Cup Paneer
3) 2 Tablespoon Maida
4) 1 Teaspoon Baking powder
5) 3 Cup Sugar
6) 1/2 Teaspoon Elaichi/Cardomom powder
7) Oil for frying

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

INSTANT GULAB JAMOON:
* In a wok add oil and let it heat up for frying
* In a bowl mix khoya, maida, paneer and baking powder
* Mix well so that no lumps there and forms like a dough
* Make balls and fry them in the wok till brown
* In a pan add sugar and 1 cup water, let it boil
* Add cardamom powder and boil till 1 string consistency
* Put all fried balls into the sugar syrup and give them a boil each
* Take out all gulab jamoons from sugar syrup and serve in a dish
* For cupcakes, i made a 2 string sugar syrup
* For Cupcakes, i strained the jamoons from extra sugar syrup
* Done!
INSTANT RABRI
* Take bread slices and remove the brown sides
* I used whole wheat bread to get rabri color, had no saffron at home
* Grind the bread to make bread crumbs
* Boil milk in a pan, add bread crumbs, Condensed milk, sugar, saffron and elaichi powder
* Stir Constantly to avoid lumps, keep cooking till everything comes together
* Rabri done! Refrigerate and serve chilled
NOW CUPCAKES:
* In a bowl, mix butter and sugar well till fluffy and soft
* Add eggs one at a time and keep whisking
* In another bowl take flour and add cocoa and coffee powder
* Then add baking soda and mix all dry ingredients
* Fold in the dry mix into the butter egg mixture
* Pour in moulds and bake at 180 degrees in a preheated oven for 20 minutes
* When done, cool at room temperature
* Scoop out the cupcakes from the top and put a gulab jamoon in it
* Pour chilled rabri on the jamoon to cover it fully
* Garnish with a glazed cherry on top!
* Done! Serve at tea time or after meals as desserts

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Thursday, September 18, 2014

RED SAUCY DIP



INGREDIENTS:
1) 1 Onion Chopped
2) 1 Tomato Chopped
3) 1 Capsicum Chopped
4) Salt to taste
5) Black Pepper to taste
6) 2 Teaspoon Honey
7) 1 Tablespoon Mayonnaise
8) 3 Tablespoons Pizza/Pasta Sauce

FOR PIZZA/PASTA SAUCE:
1) 2 Tablespoons Olive Oil
2) 5-6 Cloves Garlic Chopped
3) 2 Green Chilli paste
4) 4-5 Tomatoes Chopped and Pureed
5) Salt to taste
6) Black Pepper to taste
7) Oregano to taste
8) Few Basil leaves chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* LETS PREPARE PASTA/PIZZA SAUCE FIRST
* In a pan heat oil, add garlic, and green chilli paste, cook for few minutes
* Add Tomato's puree and cook for few minutes
* Add salt, pepper, oregano and basil leaves
* Cook for a minute and take off from heat
* When cooled, put it in a jar and use whenever required
* NOW LETS PREPARE THE RED SAUCY DIP
* In a bowl, take 3 tablespoon of pasta/pizza sauce
* Add Mayonnaise, Honey and mix well
* Add salt and pepper to taste and mix
* Add Chopped Onions, Capsicum and Tomatoes, mix well
* Sauce is done and can be served with any snack
* I have served it with khakhra and papad shards


Tuesday, September 16, 2014

KHICHDI KE PAKODE



INGREDIENTS:
1) 1 Cup Khichdi/Cooked Rice Dal mix (Leftover)
2) 1 Onion chopped
3) 1 Green Chilly Chopped
4) 1/2 Cup Spinach Leaves Chopped
5) 1/2 Cup Besan/Chickpea flour
6) 1 Teaspoon Ajwain/Carom seeds
7) 1 Teaspoon Garam Masala
8) 1/2 Teaspoon Red Chilly Powder
9) 1/4 Teaspoon Chaat masala
10) Salt to Taste
11) Coriander Leaves Chopped
12) Oil to fry

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Take Khichdi in a bowl, Add onions, green chilly and spinach leaves
* Add salt, red chilly, garam masala, ajwain and chaat masala
* Add few Coriander Leaves as well
* Add besan and mix well till its a thick paste
* Heat oil in a wok for frying
* Make balls of the mixed batter and put them in boiling oil
* Fry till they turn golden brown
* Take them out on a kitchen napkin to soak extra oil
* Sprinkle some chaat masala on these pakodas
* Serve Hot with tomato sauce or green chutney
* Best serve at tea time


Friday, September 12, 2014

PANEER ON SALSA



INGREDIENTS:
1) 1 cup fresh paneer/ cottage cheese cubes
2) 1 Cup Green Capsicum chopped
3) 1 Cup Onion Chopped
4) 1 Cup Tomato Chopped
5) 1/4 Cup Fresh Coriander Chopped
6) 2 Green chillies finely chopped
7) 1 Lemon juice
8) 1 Tablespoon honey
9) 1 Teaspoon Jeera/Cummin powder
10) Salt to taste
11) Black Pepper to taste
12) 1 Tablespoon soya sauce
13) 1 Teaspoon Mustard sauce

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* dice the paneer into cubes and keep aside at room temperature
* In a bowl, mix rest of the ingredients and refrigerate for half an hour
* Pour the mix on the serving dish and spread it
* Place the paneer cubes on the salsa
* Sprinkle salt or Chaat Masala on top and serve


Thursday, August 14, 2014

CHINESE BAKED FISH


INGREDIENTS:
1) 2 fish fillet/Pomfret fish washed and cleaned
2) 1 Lemon juice
3) 5- 6 Garlic cloves
4) 2 Teaspoon soya sauce
5) 1 Teaspoon green chilli sauce
6) 1 Teaspoon Vinegar
7) 2 Teaspoon Tomato sauce/ Puree
8) Black Pepper to taste
9) Salt to taste
10) 2 Onion diced
11) 2 Capsicum diced
12) 2 Tomatoes Diced
13) 1 Green Chilli paste
14) 1 Tablespoon oil
15) Coriander and Lemon wedge to garnish

PREPARATION TIME: 45 minutes

HOW TO PREPARE:
* In a bowl add oil, garlic cloves, green chilli paste, salt and pepper
* Add in soya, green chilli, vinegar, and tomato sauce, mix well
* Grease the baking tray and keep aside
* In a flat bottom bowl keep the fillets, onions, tomatoes and capsicum
* Add the sauce marinate to fillets and vegetables
* Turn the fillets sides to apply marinate on both sides
* Keep in marination for about half an hour
* Preheat the oven before baking
* Put fillets, vegetables and sauce marinate to baking tray
* Bake the fish at 200 degrees for 8 - 10 mins on both sides each
* When done serve hot with lemon wegdes and coriander Leaves

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