Monthly Archives: May 2019

Fish Pakora (Recipe 2)

Another mouthwatering recipe of fish pakora…. ❤

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Ingredients:

  • 800gms – 1 kilo finger fish (flake, blue grenadier or basa), cut into chunks
  • Oil for deep frying
  • Salt to taste
  • 1 tbspn garlic paste
  • 2 tbspns green chilli paste
  • 4 tbspns lemon
  • A good pinch of carom seeds
  • 1 egg
  • ½ tspn turmeric
  • 1 tspn red chilli powder
  • 1 tspn cracked coriander seeds
  • 1 tspn coarsely ground roasted cumin
  • 1 tspn dried fenugreek leaves
  • 1 ½ cup besan
  • 2 tbspns rice flour
  • ¼ cup chilled water

Method:

  • Take 800gms to 1kg fish chunks in a mixing bowl and add everything else except egg, besan & rice flour. Mix well and keep aside for 30 minutes.
  • Add rest of the stuff and add a little cold water if required to make a medium consistency batter.
  • Heat oil to 180 degrees Celsius and fry fish chunks in small batched until golden brown.
  • Serve hot with chutney of your choice.
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Steamed Chicken Drumsticks with Veggies

Packed with veggies and protein …. easy to make …. a very healthy recipe for snack, lunch or dinner….. 🙂

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Ingredients:

  • 12 – 18 chicken legs
  • ½ cup light olive oil

FOR MARINATION

  • 1 cup yogurt
  • Salt and chicken powder to taste
  • 1 tbspn red chilli powder
  • 1 tspn garam amsala
  • 1 tspn chaat masala
  • 1 tspn coriander powder
  • 1 tbspn cumin powder
  • 1 good pinch of methi leaves
  • 2 tbspns vinegar
  • 1 tbspn soy sauce
  • 1 tbspn lemon juice
  • 2 tbspns paste (ginger, garlic and green chilli)

VEGGIES

  • Broccoli heads
  • Green beans (trimmed)
  • Potatoes (peeled and cut into wedges)
  • Baby carrots
  • Mushrooms
  • Cauliflower
  • Brussel sprouts
  • Pumpkin
  • Peas
  • Sweet potato

Any roasting veggies of your choice will do.

Method:

  • Wash and pat dry chicken legs. Make deep slits into the meat part and put them in a mixing bowl. Add lemon, vinegar, salt, chicken powder and ginger garlic and green chilli paste and massage chicken pieces well.
  • Add rest of the spices, mix and keep aside for 30 minutes.
  • Meanwhile prepare your veggies by washing and cutting them. Make sure the veggies you cut are chunky and big size otherwise everything will mix while cooking.
  • Now mix in yogurt in your chicken pieces and keep aside for 10 minutes.
  • After 10 minutes, heat oil in a big pan, add all the veggies and then layer it with marinated chicken pieces. Cover the pan and cook on high heat for 5 minutes, then reduce the heat and cook covered for 30 minutes or until the chicken is tender. DO NOT USE A SPOON OR ANYTHING TO MIX. IT WILL COOK IN LAYERS.
  • Take off the lid, increase the heat and cook until the water dries. Use tongs to dish the chicken and serve veggies with it.

 

 

Paalak & Payaz Pakora (Onion & Spinach Pakoras)

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This Ramadan I am trying different variations of pakora. “PAKORA” the most wanted and the most popular snack of Iftar in Pakistan. If you got pakoras right, you pleased the crowd…. my this variation turned out great, it is something in between onion bhaji and normal pakora but very crispy due to the rice flour added in it and very spicy due to the amazing blend of spices added to it.

Ingredients

  • 2 medium sized red onions (sliced)
  • 3 cups baby spinach leaves (sliced)
  • Oil for deep frying

SPICES & BATTER

  • Water as required
  • 1 ½ cup besan
  • 4 tbspns heap full rice flour
  • 1 tbspns crushed anar dana (pomegranate seeds)
  • 1 tbspns crushed red chilli
  • ½ tspn red chilli powder
  • 1 tbspn cracked coriander seeds
  • 1 tspn coarsely ground roasted cumin seeds
  • 1 tbspn (mint coriander & green chilli) paste
  • A good pinch of dried fenugreek leaves
  • Salt to taste

Method:

  • Wash and cut the onions and baby spinach leaves and put them in a deep mixing bowl.
  • Now add all the spices and mix with hands, massaging all the veggies.
  • Keep aside for 10 minutes. This is when onion will leave some water.
  • Now add besan & rice flour and mix. Rice flour will absorb the onion water which will make the pakoras crispy. Gradually add more water and mix with your hands. The right consistency of the batter will be not too thick that you have to spoon the batter in oil nor too runny that it leaves the vegetables aside. It should coat all the vegetables and look like a good mixture.
  • Heat oil to 180 degrees Celsius. Try a tiny bit of batter, if it sinks and does not splatter the oil is too cold and if it starts splattering and turning brown the oil is too hot which will leave the inside of the pakoras uncooked. The heat should be good enough that it splatters and don’t change the colour.
  • Now use your hands to drop little dumplings in hot oil and
  1. Fry in small batches. It keeps the heat constant which makes even coloured, crispy pakora and absorbs less oil.
  2. With hands, you can actually coat the veggies in batter before putting in oil to fry.
  • Take out the pakoras onto a wired rack and fry the other batch until the batter is finished. Then transfer them onto your serving platter and serve hot with mint chutney or tamarind chutney.