This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤
3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
3 tbspns soy sauce
1 tbspn cracked coriander seeds
Salt to taste
2 tbspns vinegar/ lemon juice for more flavour
1 tbspn cracked black pepper
5 tbspns corn flour
1 tspn garlic powder
1 tspn ginger powder
Oil for frying
Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
This is my very basic recipe of Suji Halwa. It is quick and easy to make for small gatherings, religious purpose, breakfast and family lunch or dinner…. My mum loves it and when I made it first time for my family, they all appreciated y effort but to be honest it is just technique. There is not much effort involved. lets look at the ingredients and get started ❤
1.5 cup semolina (soojhi)
1 cup desi ghee
4 cardamoms (cracked)
1.5 cup sugar
5 cups water
Few raisins (kishmish)
Few slivered almonds
Sliced coconut (optional)
Heat water and add sugar.
Melt ghee in wok and stir fry cardamoms for a few seconds. Add semolina and stir fry until its roasted and golden in color. Be very careful, it burns really quickly. Add raisins.
Now add sugar water and cook on medium heat. Be careful, do not burn yourself.
Cook with constant stirring until the ghee starts to separate from Halwa.
When halwa is all gathered in the centre of the pan and ghee is on the sides, take it out in the serving dish and garnish with some almonds. Serve.
Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE
FOR CHICKEN SKEWERS
2 chicken breasts (cut into cubes)
2 tbspns lemon juice
Some salt and black pepper
¼ tspn white pepper
1 tspn red chilli flakes
½ tspn garam masala
½ tspn coriander powder
½ tspn chicken powder
½ tspn meat tenderising powder
2 dollops of yogurt
1 tbspn cream
Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
Some oil for brushing over the skewers while BBQing.
FOR EGGPLANT DIP
1 large size eggplant
1 red onion chopped fine
1 tomato deseeded and chopped
Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
2 cups yogurt
Some boiled rice
-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.
-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.
-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.
-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.
-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.
-Keep aside for 15 minutes.
-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.
-Serve hot meat with boiled rice and eggplant dip.
Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..
Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……
2 salmon cutlets (lrg size)
Some salt and cracked pepper
1 tbspn lemon juice
½ tspn mustard
1 clove garlic (chopped fine)
1 tspn chopped dill
1 tbspn olive oil
A splash of olive oil (for cooking)
Any garden salad
Lemon wedges (very important)
-Pat the fillets dry with the paper towel.
-In a bowl, mix lemon juice, salt, pepper, oil, garlic, dill and mustard, apply on the fillets and keep aside for 30 mins.
-Meanwhile you can arrange some pickles and greens onto the serving dish.
-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.
-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.