Spicy Oats Crusted Fish.

 To say my family loves fish is an understatement. We love fish in any form: Stewed fish, curried fish, fried fish, fish biryani, steamed fish...to name a few. I'm posting a baked fish recipe here. 

Memory Lane:

Oats and Nuts crusted baked Salmon

My husband's home town is a seaport. My father in law was a merchant ship captain and their house was only a few miles from the beach. In the evenings we would pack some snacks and go to the beach. My daughter enjoyed watching the moored, colourful fishing boats in that harbor, all decked up and ready for their night fishing trip. It was a beautiful sight to watch. Lovely memories :)

fishing harbor

Ingredients:

3               salmon fillet - 5 ounce each  

2 tbs         oil

For marinade

1 tbs          olive oil

2 tsp          red chilli powder

1 tsp          cumin

1/2 tsp       coriander powder 

1/8 tsp       dill seed

2 tsp          lemon juice

1/2 tsp       ginger and garlic paste

salt to taste

make a marinade by combining the above ingredients.

For the crust:

1/4 cup      whole oats

1/4 cup      sliced almonds

1 tsp          chilli powder

1/8 tsp       salt

1 tbs          oil

2 tbs          mayonese or any creamy dip

Mix the above ingredients and keep it aside.

To garnish:

3 leaves           butter lettuce     

3 tbs                plain greek yogurt / fresh curd

1 tsp                powdered cumin seed

1                     tomato - small, thinly sliced (optional)   

Method:

1. Apply the marinade to the fish. Marinate it for at least 3 hours in the refrigerator.

2. Pre heat the oven to 350 degrees. Line a baking tray

with aluminum foil and drizzle 1 tsb oil over it.

Mayonnaise topped salmon

3. Place the fish on the baking tray, brush the top of each fillet with mayonnaise.

Oats and Nuts ....

4. Spoon the oats mixture over the mayonnaise and press it over the top of the fish, drizzle the remaining oil over the fish.

5. Bake it for 20 mins and lower the heat to 300 degrees for another 20 mins or till the fish is cooked through and the crust is slight brown and crispy.

Spicy Baked salmon

6. Keep1 lettuce leaf on a serving plate and  place 2 thinly sliced tomatoes on the leaf. Remove the fish from the baking sheet and place it on the lettuce and spoon 1 tbs of yogurt over fish and sprinkle cumin powder.

Thanks for taking the time to visit my blog. If you try this recipe,  feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)

                               

Spicy Chole Bhatura / Channa Bhatoora

          This mouth watering punjabi fare (pair) is a crowd pleaser. Chole - Chickpea (kabuli channa / garbanzo) cooked in spices. Bhatura is made with maida or all purpose flour and combined with yogurt/curd, yeast or baking powder and deep fried in oil. This punjabi roti is different from regular poori in texture and flavor and it pairs best with chole.     
MemoryLane
I'm really excited to make this dish, My north indian friend used to make this dish whenever we visit them. She's an excellent cook :) Now we moved to another state and i miss her and her bhaturas. 

Yummmy! Chole Bhatura

To make dark and spicy chole - 6 easy steps

1. Soak the chick peas and cook it with tea bags. 

2. Roast, grind and fry the spices. 

3. Fry onions and green chillies.

4. Grind some cooked onion and channa/chick pea mixture (to get thick gravy)

5. Chole - combine all the ingredients and simmer.

6. Garnish

super combo!

chick peas= kabuli chana = konda kadalai = garbanzo 

Step one - Cooking chickpeas / channa 

2 cups chick peas
2        black tea bags
salt to taste
1. Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.

Cook channa with tea bags

2. If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour. 
Step two - Roast grind and fry the spices
  1.  2              black cardamoms

  2.  3              cloves
  3.  1/4 tsp      cumin seeds / jeeragam 

  4.  1/4 tsp      fennel seed / saunf / sombu
  5.  1/2 inch    cinnamon 
  6.   few piece mace
  7.  1              star anise
  8.  1 tsp         mango / amchur powder  
  9.  1 tsp         coriander powder 
 10. 2 tsp         chilli powder
 11. 1 tbs         oil

1. Roast and grind the first seven spices from step two. 

Roast and grind the 7 spices...

Ground spices with chilli powder

fry it in oil...

2. Combine the above ground spices with coriander powder,  mango / amchur powder and chilli powder.
3. Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for  few minutes. Remove from stove and keep it aside. 
Step three - Onion and chilli masala 

onion and tomato...

1         onion -finely  - chopped
3-5      green chillies 
1 med   tomato - chopped     
1 tsp    ginger garlic paste
2 tbs    oil 
1. Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown, 
2. Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
Step four - Grind chana and onion 
 1. Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.  

 Step five - Chole 

1. Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli. 

combine ground chana... 

Let it simmer....

channa masala....

2. If the channa masala is dry, add 1/2 cup of water.
3. Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.

Step six - to garnish

garnish with onion and coriander leaves

1 med           onion - finely chopped
few sprigs     finely chopped
1                  lemon cut into wedges 
Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges.                             

  Tips for taste: Enjoy it with baturas and poories.

                                                        Bhaturas 

I got this recipe from - best ever curry cook book
 Baturas must be eaten hot and cannot be reheated.

Ingredients:
15 gms / 1/2 oz    fresh yeast
5 ml / 1 tsp          granulated sugar
120 ml / 1/2 cup   warm water
200 g  / 2 cups     all purpose flour / maida   
50 gm / 1/2 cup    semolina / rava
2.5 ml / 1/2 tsp     salt
15 gm / 1 tbs        ghee or butter
30 ml / 2 tbs         plain yogurt / curd
oil for frying    
Method :
1. Mix the yeast with the sugar and water in a bowl.

mix yeast and sugar in warm water 

2. Sift the flour into a bowl and stir in rava / semolina, salt and rub in the butter or ghee.
3. Add the yeast mixture and yogurt to the dough, mix well. Turn out on to a lightly floured surface and knead for 10 mins until smooth and elastic.

dough...

4. Place the dough in an oiled bowl, cover with clear plastic and leave to rise in a warm place for 1 hour or until doubled in size.

5" balls

5. Turn out on to a lightly floured surface and punch down. Divide into twelve equal pieces and shape each into a ball. Flatten it into discs and roll out on a lightly floured surface into 5" rounds. 

roll out the dough....

6. Heat oil to a depth of 1 cm in a deep frying pan. Slide one batura about 1 minute and turning over. remove from oven and drain in a paper towel and fry the remaining baturas. Serve immediately.

yummyyy...

Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)

   
  

Bhaturas

                                                    Bhaturas 

I got this recipe from - best ever curry cook book
 
Baturas must be eaten hot and cannot be reheated.

Ingredients:
15 gms / 1/2 oz   fresh yeast
5 ml / 1 tsp         granulated sugar
120 ml / 1/2 cup  warm water
200g  / 2 cups     all purpose flour / maida   
50 gm / 1/2 cup   semolina / rava
2.5 ml / 1/2 tsp    salt
15gm / 1 tbs        ghee or butter
30 ml / 2 tbs        plain yogurt / curd
oil for frying    
Method :
1. Mix the yeast with the sugar and water in a bowl.

mix yeast and sugar in warm water 

2. Sift the flour into a bowl and stir in rava / semolina, salt and rub in the butter or ghee.
3. Add the yeast mixture and yogurt to the dough, mix well. Turn out on to a lightly floured surface and knead for 10 mins until smooth and elastic.

4. Place the dough in an oiled bowl, cover with clear plastic and leave to rise in a warm place for 1 hour or until doubled in size.

5. Turn out on to a lightly floured surface and punch down. Divide into twelve equal pieces and shape each into a ball. Flatten it into discs and roll out on a lightly floured surface into 5" rounds. 

6. Heat oil to a depth of 1 cm in a deep frying pan. Slide one batura about 1 minute and turning over. remove from oven and drain in a paper towel and fry the remaining baturas. Serve immediately.

Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)

                                                                          
                                                    

Malai Chicken Tikka

        Chicken tikka is a very popular chicken dish served in many restaurants throughout the world. This dish has chicken pieces marinated in spices, yogurt, whipped cream and grilled in the hot coal grill. Our grill chef (my husband) grilled this perfectly :) 

Tikka in the grill..

  1. 1 lb/1/2 kg     boneless skinless chicken
  2. 1"                  ginger
  3. 1 tsp             ground pepper
  4. 3                   ground green chilli
  5. 3 tbs              yogurt/ curd
  6. 1 tsp              lemon juice
  7. 1 tsp             corn starch
  8. 1 tbs             whipped cream
  9. 3-5                bamboo skewers
10.  few leaves of lettuce and tomato slices to garnish.    
11. salt to taste
        Cut the chicken into 2" thick stripes.
        Grind the ginger and green chilli to a fine paste.
        *( A) Combine all the ingredients  from  2-8 in the ingredients list.
To grind:
2                    cardamoms
1"                  cinnamon
1                    star anise
2                    clove
        **( B) dry roast the above ingredients  and grind it to a fine powder.
Method: 
1. Add the *(A) combined ingredients + the ground spices **(B) + with the chicken and marinate it for 2-6 hrs
2. Soak the skewers in water for 20 mins.
3. Thread the chicken onto the skewers
Place the chicken on the grill, baste it with oil, remove the chicken when the chicken is moist and cooked through.
4. Garnish it with lettuce and tomatoes. 
Tips for taste:
* If the marinated chicken pieces are over cooked, it'll become dry and hard. 
* Don't place the chicken over direct heat on the grill.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.

                                      ENJOY:)

      

Spicy Rava Paniyaram

      This is the third dish i'm making using the rava iddly batter (recipe for rava iddly batter- Rava Iddly Batter) . I made this paniyaram in a pancake poppers pan. I'm really amazed to see some of the cuisines from other countries resembling indian dishes. Pancake batter resembles the sweet paniyaram batter. 

Crispy evening snack

Ingredients:
1 cup        rava iddly batter- link for rava iddly batter
1 small     red onion       (finely chopped)
1               green chilli    (finely  chopped)
1/2"          ginger            (crushed)
1 tbs         shredded coconut 

mix the above ingredients together 

mix the onion,......with the batter

To temper:
1 tsp       mustard seeds
1 tsp       urud dal
few         curry leaves
6-8         cashew bits  
1 tsp       ghee
1/2 tsp    oil 

batter in the mold...

1. Heat the oil in a pan. Add the mustard and urud dal after the mustard splutters add cashew and the curry leaves. 
2. When the cashew becomes light brown, switch off the stove and add the to the batter. Check for salt.
3. Heat the pan - pancake poppers or kuzi paniyaram pan.
4. Dip a cloth in ghee or oil and apply it to the mold. 
5. Pour a ladle of batter in the mold, reduce the heat, cover the pan  and cook for few minutes.
6. Turn the paniyaram once. Take the paniyarams out when it's done.
7. Eat this delicious paniyarams with any chutney.Coconut Chutney , Cucumber Chutney
  To make sure it's cooked through, insert a tooth prick in the middle of a paniyaram and it should come clean.

Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)