EEL Fry

IMG_3159 - Copy - Copy(In Marathi language Eel fish is called as ‘Vam’)

Eels are elongated, snakelike, scaleless marine or freshwater fishes; ranging in length from 5 cm to 4 m. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks.

This fish is quite meaty, and the meat is tasty.

The Recipe:

Quantity: About palm size piece of this fish, sliced into smaller pieces.

  • Marinate the fish pieces in:

½ tsp. of turmeric powder,

½ tsp. of kashmiri chilli powder,

½ tsp. of garam masala,

Salt – according to preference of taste,

2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful pungent aroma).

  • Shallow fry the marinated fish pieces in any mild-flavour vegetable oil, in medium to low heat, for about 5 minutes.

HAPPY EATING 

Sylvia’s Kitchen – Journal of Recipes : https://plus.google.com/collection/EG55BE

https://in.pinterest.com/mirandapresence/fusion-flavour/

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Silver Pomfret Fry

IMG_3143 - Copy

Pampus argenteus/ silver or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. This fish is prized in the Indo-Asia-Pacific region; has subtle flavour and has high Omega 3 and Vitamin content, its flesh is soft and buttery when cooked.

The Recipe:

Quantity of fish – 8

  • Marinate the fish in:

¼ tsp. of turmeric powder,

½ tsp. (or according to preference of taste) of kashmiri chilli powder,

½ tsp. (or according to preference of taste) of garam masala,

Salt – according to preference of flavour,

Mashed pieces of 6 to 8 garlic cloves,

2 tsp. of chilli vinegar (- this vinegar is not pungent in flavour, has a flavourful                     pungent aroma)

  • Coat the marinated fish along with the mashed pieces of garlic in rice flour before shallow frying the fish in any mild-flavour vegetable oil,  fry the fish in low heat for about 5 minutes.

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Beetroot Nuggets

IMG_3074 - Copy

  • In adequate quantity of warm rice bran oil add minced chicken – ½ kg,
  • Add salt – according to preference of taste,
  • When the chicken mince are partially cooked add beetroot shreds – 250 g,
  • Add about a tbsp. of very finely sliced lemon grass,
  • Add freshly ground black peppercorns – 1 full tsp.
  • After the mixture is cooked, add adequate quantity of rice flour (or you can also opt for bread crumbs) to knead the mixture into dough,
  • Roll the dough into thick chunks,
  • Dip these pieces into whisked egg before shallow frying these pieces in adequate quantity of rice bran oil,
  • Serve these pieces with whisked salted yoghurt.

Serving size:  Approximately 4

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Buttermilk Curry

IMG_3048 - Copy

  • Sauté fine slices of (2 medium) onions in adequate quantity of rice bran oil,
  • Add salt – according to preference of flavour,
  • Add fine slices of (2 medium) tomatoes to the translucent onion blend,
  • Add (about 250g) of thick slices of baby potatoes to the melted blend,
  • Add a handful of finely chopped pieces of curry leaves,
  • Add pieces of 3 guntur chillies to the mix,
  • Add a little quantity of water to blend with the mixture,
  • When the potato pieces are cooked, add a pinch of turmeric powder and half a tsp. of garam masala,
  • Add pieces of (200g) of tofu to the mixture,
  • Add half a litre of buttermilk to the blend and simmer the combination for few seconds.

Serving size: Approximately 4 -6

Happy Eating ♥ 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

The Tasty Chevon Gravy

IMG_2983 - Copy

Chevon/Goat meat has a subtle, peerless flavour; to prepare this meat I do usually use ingredients which have robust flavour that blends handsomely with the meat.

The Recipe:

♠  In adequate quantity of warm rice bran oil add –

∗ Mashed pieces of an entire garlic pod,

∗ Add pieces of 3 guntur chillies (or according to preference of taste),

 Add pieces of 3 big tomatoes,  

∗ Add salt – according to preference.

Add pieces of 500 kg of chevon/mutton  to the melted blend,

∗ Add half a tsp. of turmeric powder and a tsp. of garam masala,

∗ Add a handful of finely sliced pieces of coriander leaves,

∗ Add adequate quantity of warm water for the meat pieces to cook.

♠ When the meat pieces soften, add a medium bowl full of boiled dal (lentil soup) – a mix of Moong dal (green gram dal) and Masoor dal (lentil dal, pink lentil); and simmer the combination for few seconds until warm.

Serving size: Approximately 4 -6

Happy Eating 

Sylvia’s Kitchen – Journal of Recipes: https://plus.google.com/collection/EG55BE

 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Chicken with Okra

IMG_2974 - CopyIn this recipe, I incorporated chicken with okra to prepare a very tasty and healthy mixture of meat and vegetable.

Fact: Okra/Lady’s fingers contains lots of dietary fiber. 

The Recipe:

  1. Marinate chicken pieces (½ kg) in:  turmeric powder ( ½ tsp.), garam masala (½ tsp.), kashmiri chilli powder (1 tsp.); salt & lemon juice – according to preference of taste.
  2. In adequate quantity of rice bran oil – slightly sauté mashed pieces of about 7 to 10 garlic cloves,

         Add the marinated chicken pieces,

         Add finely sliced pieces of curry leaves – a handful,

         Add sliced pieces of okra/lady’s fingers –  250g.

Once the meat pieces turn tender, enjoy the mixture of chicken with okra.

Serving size – Approximately 4

Happy Eating 

https://in.pinterest.com/mirandapresence/fusion-flavour/

Sylvia’s Kitchen – Journal of Recipes: https://plus.google.com/collection/EG55BE

 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Fish (Pink Perch) Fry

IMG_2966 - Copy

Perch are carnivorous fish most commonly found in small ponds, lakes, streams, or rivers. Perch have a wide distribution throughout the world and are popular sport fish species. 

The Rani Fish/ Pink Perch is a sought after fish not just for sporting but for its taste; and taste best when pan-fried. It is tender and rich in DHA, is a source of high-quality protein and has low fat contents.

The Recipe:

Quantity of fish: 4 fish divided into halves

  • Marinate the fish pieces in: ½ tsp. of turmeric powder, a tsp. of kashmiri chilli powder, ½ tsp. of garam masala, lemon juice and salt – according to preference of taste.
  • Coat the fish in rice flour, and shallow fry the fish pieces in any mild-flavour vegetable oil for about 5 minutes in low heat.

Happy Eating ♥ 

https://plus.google.com/collection/EG55BE          mirandavoice.com    https://www.facebook.com/MyOfficialDiary/      https://twitter.com/mirandapresence          https://in.pinterest.com/mirandapresence/fusion-flavour/

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments