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 

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Fish (Pink Perch) Fry

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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 ♥ 

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The Rich & Flavourful Buttermilk Curry

IMG_2935 - CopyThis rich and flavourful buttermilk curry is prepared in rice bran oil -— rice bran oil is less viscous (sticky) thus adding a little less quantity of this oil than we would normally prefer for a recipe would be just right; and I have used two very flavoursome vegetables to enrich this curry.

Fact: As buttermilk is made using live, active cultures of healthy bacteria, it contains probiotics; probiotics help limit the amount of unhealthy types of bacteria in our digestive tract.

The Recipe:

  • Sauté fine slices of (3 small) onions along with fine slices of (250g) brinjals (- very small brinjals with purple and green skin) in adequate quantity of rice bran oil, until the onion slices turn translucent; and smidgen the mixture with salt – according to preference of taste,
  • Add fine slices of (2) drumsticks and fine slices of (2 small) tomatoes to the blend,
  • Enhance the mixture with a pinch of turmeric powder and a tsp. of kashmiri chilli powder,
  • When the tomato slices begin to melt in the mixture, add half a litre of buttermilk ( – also add a little quantity of water, if required),
  • Simmer the combination in low heat until the drumstick pieces become tender.

Serving size: Approximately 4-6

Happy Eating 

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Soya Chunks & Prawns

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The texture of cooked soya chunks is like cooked soft meat; though flavourless, this spongy chunk excellently absorbs the flavour of the food it is fused with. In this recipe, I decided to merge soya chunks with prawns; and the result was a healthy & tasty combination.

The Recipe:

Quantity of soya chunksone full big cup (about 100g); cook the chunks according to the package instructions (- you can also prefer to take a quick glance at the recipe of The Luscious Pulao or  Mouth-watering Soya Chunk)

  • Sauté finely sliced pieces of (5 medium) tomatoes in an adequate mix of warm (pasteurized salted) butter and sunflower oil,
  • Smidgen the blend with salt – according to preference of taste,
  • Pepper the melted blend with 1 tsp. of kashmiri chilli powder and ½ a tsp. of garam masala,
  • Add about a handful of prawns (- marinated in 1 tsp. of turmeric powder) to the spicy mix,
  • Blend the mixture with adequate quantity of water,
  • Add finely sliced pieces of coriander leaves (- a handful),
  • Merge cooked and sliced soya chunks with the warm, zesty blend of cooked prawns.

Happy Eating 

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Cumin Chicken

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Cumin is the dried seed of the herb Cuminum cyminum. Cumin seed (jeera) is used as a spice for its distinctive flavour and aroma; and also for its medicinal properties. It is globally popular and an essential flavouring in many cuisines.

In this recipe, I have blended chicken pieces with the flavour and benefits of cumin seeds.

The Recipe:

  • In adequate quantity of warm sunflower oil, add:
  1. A tsp. full of cumin seeds
  2. Pieces of (4) guntur chillies – these are small, sundried chillies and are plum red in colour; and  have a likable flavour along with high level of spiciness
  3. Finely sliced pieces of (3 medium) tomatoes
  4. Finely sliced pieces of a handful of spring onion greens
  5. Salt – according to preference of taste
  6. A pinch of turmeric powder
  7. A tsp. of garam masala
  • Add the chicken pieces (about half a kg) and finely sliced pieces of baby potatoes (about 250gm) to the melted blend.

Once the meat pieces turn tender, enjoy the warm mixture.

Happy Eating 

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MACKEREL Fry

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In this recipe I have flavoured small mackerels with the zest of black peppercorns (Kali Mirch/Kali Miri). Black peppercorns are one of the most valuable spices; it is used in nearly all the world’s cuisines to flavour food and also for its notable antioxidant and antibacterial effects.

Mackerel is a common name applied to a number of different species of pelagic fish (- pelagic fish live in the pelagic zone of ocean or lake waters – being neither close to the bottom nor near the shore).  They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

The Recipe:

  • Marinate the fish (about 30 small mackerels) in:

1 tsp. of turmeric powder

Half a tsp. of garam masala

Salt – according to preference of taste

Freshly ground black peppercorns – crush a full tsp. of peppercorns using a mortar and a pestle.

Lemon juice – juice of two small lemons

  • Coat the fish in a mixture of wheat flour and semolina.
  • Shallow fry the fish (- in low heat for less than 5 minutes) in adequate quantity of warm sunflower oil or any other mild flavoured vegetable oil, by frequently revolving  the fish, until golden-brown in colour.

Happy Eating 

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Gravy of Poha & Eggs

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Poha is flattened rice; these flat, light, dry flakes of rice swell when added to liquid. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain.

The combination of poha and eggs is very nutritious; poha are a good source of iron and egg a rich source of protein.

The recipe of this tasty gravy:   

  • In adequate quantity of rice bran oil sauté finely sliced pieces of (4 small) onions, meld the translucent onion mixture with finely sliced pieces of curry leaves (handful), add pieces of a bay leaf and smidgen the mixture with salt according to preference of taste.
  • Enrich the mixture with finely sliced pieces of (3 medium) tomatoes, a pinch of turmeric powder, half a tsp. of garam masala, a tsp. of kashmiri chilli powder.
  • Soak handful of poha (the thick variety) in water and immediately add the squeezed poha to the mixture, add adequate quantity of water and chicken stock to blend with the mixture for gravy.
  • Add hard boiled eggs (4 to 6 – slice the egg into halves); slightly dip the egg slices into the warm gravy.

Enjoy this gravy with bread

Happy Eating 

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