CHEESY FISH CRUMB FRY

This is a tasty preparation if made with some tasty fish fillet like that of King fish..In the picture I have used another fish since King fish was not available during my last visit to the supermarket.Chedder cheese renders the best flavour!





INGREDIENTS USED:-

1)Fish fillets---1 kg

2)Onions sliced or chopped---1 1/2 cup , Green chillies chopped --3 nos

3)Ginger chopped--2 tablespoons heaped

4)Garlic chopped--2 tbsp

5)Pepper powder--1/2 tsp

6)Grated chedder cheese--1 cup

7)Lime juice--1-2 tsps

8)Salt

9)Fresh bread crumbs--to coat the fish fillets( about 1 1/2 cups)



FOR THE BATTER:-



10)Lightly beaten egg --1

11) Plain flour--1 small cup

12)Salt and little water



13)Oil for frying

METHOD:-

Clean and slice fish into thick fillets.. Make slits on them but do not separate ..Marinate the cleaned fish fillets in a mixture of lime juice, salt and pepper powder for one hour.



Heat butter or oil in a frying pan and saute the onions, ginger, green chillies and garlic till lightly browned.. Switch off the flame and cool for a few minutes.. Stir in the grated cheese and half the lighly beaten egg kept aside for the batter..Add some pepper powder and salt to taste.. Be carefull with salt since we are adding cheese that itself is salty..



Make a batter with plain flour, little water,salt and half the beaten egg , thick enough to coat the fish.



Take each fish fillet and place spoonfulls of the filling between the slit..Close the slit and dip carefully into the batter.. Then place them in fresh bread crumbs,shape it well between your palms so that the crumbs get adhered to the fillets well ... Keep aside on a tray or plate..



Heat oil till very hot and drop the fillets carefully into the oil, one or two at a time, and then immediately reduce the flame.. Let cook slowly over medium low flame till medium dark brown ..Just before removing from the oil increase the flame a bit and then remove and drain on paper towel..



Serve hot and crisp on a bed of lettuce, sliced tomatoes ,onions and cucumber.May use with tomato sauce..But that is optional.. Personally I like to have it plain , so that the cheesy flavour along with that of the tasty fillets dominate !



UNTIL NEXT TIME ,

HAPPY COOKING!!

EASY CHICKEN STIR FRY/ DESI STYLE

This is a very simple to cook and tasty desi style chicken fry...It goes well with rice,chapathies , parottas or bread, with some salad as side dish.. The dish does not contain any tomatoes,but the best flavour is brought out by adding vinegar..Just try it and enjoy the difference... Another plus point is that if you keep some chicken fried this way in the fridge, you can easily transform it into a delicious desi style curry by adding some maggi coconut milk.. For this purpose dissolve 4 heaped tablspoons of Maggi cococnut milk powder into 16 oz of warm water and bring it slowly to a boil..(measurement for 1.400 kgs of fried chicken) Add the chicken fried this way, into this, stir well and simmer for some time till the gravy is no longer runny, but thick.. However it should not be of a coating consistency, but thick enough...Then only will it taste yummy.. Pls try to make a curry this way and enjoy the delicious flavour and taste...It is really scrumptious and goes well with rice, rotis, bread ,palappams ,velleppams,idiyappams etc....ENJOYYY!

INGREDIENTS:-

1) Chicken cut into medium sized pieces--1.400 kgs(washed well with water and little vinegar)

2)Onions sliced--6 large ones

3)Green chillies chopped--2

4)Cardamom, cinnamon and cloves--a few each

5)Coriander powder--4 heaped table spoons

6)Kashmiri chilli powder--1/2 tblsp or less if you prefer

7)Turmeric powder--1/2 tsp

8)Pepper powder--1/2 tsp slightly heaped

9)Garam masala powder--1/2 tsp heaped

10) salt

11) Ginger chopped fine--3 heaped tblsp

12)Garlic chopped --3 heaped tblsp

13)Vinegar-1 tblsp

14)Curry leaves--2 large sprigs.

15) Oil--1/2 cup

METHOD:-Heat the oil in a large deep frying pan and fry the spices cardamom, cinnamon and cloves.. Put the sliced onions, chopped ginger,garlic and green chillies.. Stir fry till everything turns light brown and oil starts to seperate slightly...Now add the powders , salt and curry leaves.. Stir fry till the raw smell disapappers and the masalas are fried well and oil starts to seperate again.. Now add the vinegar ,chicken pieces and mix everything well.. Do not add any water.. Stir the chicken for some time ,about 5 mnts and cover the vessel..Let cook over medium slow fire. stirring now and then..When cooked well, remove the lid and stir fry for some more time till slightly dry and dark brown as you see in the picture.....Serve with rice or roti and salad.

STRAWBERRY LEMON CURD TRIFLE

This recipe is from the " joy of baking"... I found the substitution of lemon curd instead of the usual custard,a yummy change from the usual trifle recipes!Still when I made it I had to make a few changes here and there in the recipe..Instead of pound cake in the original recipe, I used a small tea cake.To soak the cake I used few spoonfulls of unsweetened cold milk that is not mentioned in the recipe....Since the preserve is loaded with sugar we need not add extra sugar to the milk.Moreover I have tried to reduce the sweetness of the sugary preserve by diluting it with little water and brandy .This helps the syrup to seep down into the cake slices.However if you prefer the cake slices dry,pls do not soak it with milk..First I used one small tetra pack of whipping cream.. But it was not sufficient ..I had to whip up one more, for the two layers and to cover the whole thing! Hence you may use two packets for a richer, thicker and creamier topping.Since a considerable amount of sugar is contained in most of the ingredients, I have reduced the amount of sugar in the whipping cream.But for the lemon curd I had to add more sugar..The recipe called for some crushed Amaretti cookies to serve with the trifle.. I didn't have any at home ..Hence omited.

INGREDIENTS:-

1)Strawberry preserve--1 cup

Dilute it with 1/2 cup cold water to make it little thin and less sugary!)

2)Fresh strawberries sliced--225 gms..

(i used 2 small boxes of the fruit)

3)Lemon curd--1 qty(recipe given below)

4)Sugar-2 tbsp(for 2 pkts whipping cream)

5)Vanilla essence--1/2 tsp

6)Heavy whipping cream--2 small tetra packs

7) 1 pound cake or tea cake sliced into small pieces --about 1/2 kg

8) Brandy- 1tbsp

9) a few spoonfulls of cold milk to soak the cake lightly,if preferred

FOR THE LEMON CURD:-

1)Eggs--3 large

2)Grated lemon rind--of 3 large lemons

3)Sugar-3/4 cups or more if you prefer( i had to use 1 cup of sugar as the curd was too sour)

4)Butter-4 tbsp

5) Lemon juice--1/3 cup

6)Vanilla essence -just 1 drop

METHOD:-

First make the lemon curd.. In a heavy bottomed sauce pan, put all the ingredients for the sauce except the rind , vanilla and butter... Whisk until blended.. Place the pan in a steel bowl containing hot water over medium flame and cook stirring all the time until thick and the sauce starts to coat the back of a wooden spoon..Switch off the flame and remove the sauce pan from the bowl ..Add the chopped butter.. It will melt now.. Stir in the lemon rind and vanilla as well.Let cool down stirring occasionally to prevent a film from forming on top.Cover with cling film and keep aside in the fridge.

Now whip the whipping cream in a bowl kept over some ice in another bowl ...Beat till thick and double in volume adding sugar and vanilla..Keep aside in the fridge until use.

Stir the brandy into the diluted strawberry preserve..

Now to assemble, take a large pudding bowl and arrange slices of pound cake or tea cake at the bottom.. Use only half the qty now.. Keep the rest aside for the next layer. Sprinkle little cold milk and half the strawberry preserve with the brandy over the cake..Now arrange half the fresh sliced strawberries followed by half the lemon curd and the whipped cream..Repeat the layers once more.. Docorate with some fanned fresh strawberries..Chill and serve!!Enjoyyyy!!

FISH LOAF

A SOPHISTICATED AND EASY TO MAKE FISH PREPARATION FOR A SMALL DINNER PARTY..THE RESULT DEPENDS ON THE TYPE OF FISH USED.. I PREFER KING FISH FILLETS OR ANY SIMILAR TASTY FISH .SERVE HOT SLICED WITH ANY SALAD OF YOUR CHOICE! SINCE A CONSIDERABLE AMOUNT OF CHEESE IS USED, TAKE CARE WHILE ADDING SALT.BUT DO NOT BE TEMPTED TO REDUCE THE QTY OF CHEESE.IF PREFERED SERVE WITH WHITE SAUCE .

INGREDIENTS FOR THE FISH LOAF:-

1)Cooked and flaked fish fillets--2 cups (ideally king fish)

2)Cooked pasta(macaroni)--1cup

3)Slightly beaten eggs--4

4)Fresh bread crumbled---4 slices

5)Capsicum chopped--3/4 cup

6)Onion chopped--1cup

7)Ginger chopped--2tsp

8) Green chillies chopped--2

9)Garlic chopped--1tsp

10)Black pepper crushed--1 tbsp

11)Grated cheddar cheese--175gms

12)Tomatoes chopped--1cup

13)Milk--1 cup

14)Butter--1tbsp melted

15)Salt to taste

METHOD:- Put all the ingredients into a bowl and mix well.. Pour into a greased loaf tin and bake in a preheated oven(190-200 degrees) until firm and brown on top.Serve garnished and sliced.

BRAIDED CHRISTMAS WREATH

INGREDIENTS:-

1)Plain flour--3 cups

2)Yeast--1 1/2 tsp

3)Warm milk--1/2 cup

4)Sugar--1/4 cup or less

5)Egg--1

6)Oil --1/4 cup

7)Salt--1 tsp

METHOD:-Dissolve the yeast in 1/2 cup warm milk add 1 tsp flour and 1tsp sugar . Let ferment..

Sift the flour into a bowl and add the remaining sugar, oil, salt, 1 beaten egg and the yeast solution..Knead well using more warm water if necessary.. Knead till soft and pliable.Divide into 3 equal portions and roll into thick oblong rolls. Arrange them on a rectangular tray keeping some space in between each roll , so that they do not touch each other when risen well.Cover with a damp cloth and let rise in a warm place till the three rolls are double in volume..

Roll again into thinner oblong shapes and arrange them parellel to each other.. Braid them into a wreath shape and bake in a preheated oven for about 25 mnts at 190 degrees..The wreath is done if a hollow sound is heard when tapped on the surface.. Take it out from the oven and while still piping hot,brush with a little milk..Cool and decorate..Serve warm with honey or vanilla glace icing or dusted with sifted icing sugar...Or as plain slices with any non veg curries of your choice!!ENJOYYY..

MERRY CHRISTMAS TO ALL OF YOU!!

CHRISTMAS FRUIT CAKE

THIS IS ONE OF MY FAV FRUIT CAKE RECIPES I HAVE BEEN USING FOR THE LAST SEVERAL YEARS! ..ITS YUMMY MOIST AND FULL OF MOUTH WATERING FLAVOURS.I HAVE DONE SNOW WHITE ROYAL ICING WITH SOME SIMPLE DECORATIONS TO MAKE IT MORE APPEALING!..SINCE I FORGOT TO TAKE THE PICS WHILE MAKING IT ,I AM SORRY FOR NOT UPLOADING THE PICS OF THE PREPARATION STEPS ..REMEMBERED TO TAKE THEM ONLY AT THE END.BUT I KNOW THAT ALL MY BLOG LAND FRIENDS ARE SMART ENOUGH TO WHIP UP THE BATTER EVEN WITHOUT ANY TUTORIAL OR PICS !! IN THE CAKE SHOWN ABOVE I HAVE COVERED THE MATURED CAKE WITH A LIGHT COATING OF SOFTENED APRICOT JAM, FOLLOWED BY ROLLED OUT MARZIPAN AND THEN TOPPED WITH ROYAL ICING.MARZIPAN HAS BEEN USED TO GIVE A SMOOTH SURFACE TO THE CAKE THAT WILL HELP US TO SPREAD THE ROYAL ICING SMOOTHLY WITHOUT PULLING OUT THE CRUMBS AS YOU DO SO..THE ICING IS THEN PULLED UP INTO SOFT PEAKS USING THE BACK OF A SPOON,THAT WILL GIVE A SNOWY EFFECT TO THE CAKE.. WITH LACES AND RIBBONS TO ADORN THE CAKE ALL AROUND,ITS MADE MORE FESTIVE!IF YOU DO NOT PREFER TO HAVE A ROYAL ICING THAT BREAKS APART INTO ROCKY BITS WHILE CUTTING ,ADD A TSP OF GYCERINE TO THE ICING WHILE WHIPPING IT UP!GLYCERINE MAKES THE ICING SOFTER AND YUMMIER YET EASY TO HANDLE!!

SO HAPPY BAKING AND DECORATING !!!!

NOW, FOR THE INGREDIENTS:-

1)Eggs--4 large

2)Plain flour--wt : of four eggs(sifted with 3/4 tsp baking powder and the spice powders mentioned below)

3)Sugar powdered---wt: of four eggs

4)Butter---wt: of four eggs

5)Sugar to caramalize--1/2 cup

6)water--1/4 cup

7)Cloves powder--1/4 tsp

8)cinnamon powder--1tsp level

9)Nutmeg powder--1tsp

10)Vanilla essence--1tsp

11)Grated orange rind-1tsp

12)Orange juice--1/4 cup + 1tbsp

13)Brandy--1/2 cup

14)Chopped black currents--1 cup

15)Chopped mixed dry fruits including cherries,tutti frutti,mixed peel,etc---1 cup

16)Chopped cashew nuts--1/2 cup

17) Extra sugar to use while beating the egg whites..2tsp

18)Lemon juice--1tsp

METHOD:-Two weeks before you plan to bake the cake chop and soak the dry fruits, cashews and currents in brandy...Keep well covered in an airtight jar.. Shake the jar every day.

Now to make the batter for the cake, caramalize the 1/2 cup sugar mentioned till nicely browned and switch off the flame.. Gradually pour 1/4 cup hot water carefully into the caramel and let it melt to a thick syrup..Keep aside to cool.Mix the dry fruits with the spiced flour..

Mean while separate the yolks from the whites of eggs.. In a small bowl beat the butter with sugar ,vanilla essence and the orange rind,till pale..Add the yolks one by one and beat again till light and fluffy..

Transfer this to a large mixing bowl and slowly fold in the flour mixed with the chopped dry fruits,alternating with orange juice..

Beat the egg whites till stiff with 2 tsp sugar and lemon juice and fold it into the batter carefully..

Divide the batter between two small lined and buttered baking tins ( or one large rectangular tin) and bake in a preheated oven(180 degree) till done and firm..(about an hour)

Take out from the oven and let cool.. Remove from the tins and peel off the papers from the sides.. Brush with extra brandy and cover with cling film.. Keep in a dark and dry place for at least one week before icing and cutting..

WISH YOU ALL A MERRY CHRISTMAS AND A PROSPEROUS NEW YEAR!!!!

COFFEE SNOW PUDDING

INGREDIENTS:-

1) Condensed milk---1 tin

2) Warm milk---1 1/2 tin

3)Nescafe or any instant coffee powder--2tbsp

4)Freshly grated coconut--2 heaped tbsp

5)Fine semolina(rava)--2 heaped tbsp

6)Fresh bread powdered after removing the sides--3

7)Eggs--3
8)Lemon juice--1 tsp
9) Vanilla essence--1/2 tsp

10)Sugar--5tbsp

11)Dark orion biscuit or bourbon biscuit crushed lightly, after removing the cream(optional)--2

12)Cashew nut chopped---2 tbsp

13) Sugar--5 tbsp

14)Butter--2 tsp

METHOD:-

Take a bowl and put the condensed milk,coconut, bread(fine crumbs),coffee powder dissolved in milk,semolina(rava),and keep aside for some time ..

Meanwhile separate the yolks from whites..Beat the yolks with 2 tbsp sugar till pale in colour..Add this to the coffee mixture and blend well.. Keep aside for 10 mnts.

In a baking dish , sprinkle, the cashew and crushed biscuits.. Put a few blobs of butter here and there..Bake this base in the oven at 180 degree(pre heated) for 5 mnt.. Take it out and pour the coffee mixture over it ..Place in a pan of boiling water and bake again till set..

Take it out and keep aside..Meanwhile beat the egg whites untill stiff and glossy adding 3 tbsp sugar and then lime juice.... Scoop out spoonfulls of this meringue and place it over the set pudding...Flash bake for 10 mnts at 100 degrees(preheated)..Try not to brown the meringue too much..Decorate as desired and serve warm or slightly cold with chilled coffee cream.

FOR THE COFFEE CREAM:-

1)Instant coffee powder--1tsp

2)Whipped cream--1/2 a small tetra pack or about 1/2 cup

3)Sugar--2 tbsp

4)Hot water--1tbsp

METHOD:-

Dissolve coffee and sugar in 1 tbsp hot water.. Beat in the cream untill combined well..Serve the pudding topped with a little cream on top..

ENJOOOOOYYYY!!!..WISH YOU ALL A VERY HAPPY XMAS.

EAT DRINK AND BE MERRY !!!!