FISH PATTIES

FISH PATTIES

Ingredients:
Boneless fish - 5 to 6 pieces
Ginger and garlic paste - 1 1/2 tsp
Mashed Boiled potato - 1
Onion finely chopped -1
Green chillies - 5
Turmeric - 1/4 tsp
Red chillie powder - 1 tsp
Amchur powder - 1/2 tsp
Coriander powder - 1/2 tsp
Egg white - 1
Bread crumbs
Oil - shallow fry
Salt to taste
Coriander leaves

Method:
1. Boil the fish pieces in steam and mash it along with boiled potato.
2. Take kadai, put one spoon of oil fry onion, ginger and garlic paste, salt, red chilly powder, coriander powder, turmeric powder lightly. Don't make it brown.
3. Mix onion masala, Coriander leaves and mashed fish and potato. If moisture is more mix little bread crumbs.
4. Make medium size balls, dip in egg white and roll in bread crumbs. Press these balls like tikkas.
5. Shallow fry these tikkas on medium flame.

Whole Fish Fry

Ingredients: 

Whole Pomfret fish - 1

Red Chilli Powder - 1 tsp

Black Pepper Powder - 1/2 tsp

Lemon Juice - 2 tsp

Turmeric - 1/4 tsp

Ginger & Garlic Paste - 1 tsp

Salt to taste

Oil to shallow fry

 

Method:

1. Take whole Pomfret fish and clean it from inside. Make cuts on the sides.

2. Marinate fish with all above ingredients except oil and keep it in fridge for 2 hrs.

3. Shallow fry the fish.

 

Fish Nuggets

FISH NUGGETS

Ingredients: 

Boneless Fish pieces - 12

Egg - 1

Black Pepper Powder - 1/2 tsp

Lemon Juice - 2 tsp

All purpose flour (Maida) - 3 tsp

Red chilli powder - 1/2 tsp

Ginger & Garlic paste - 1/2 tsp

Bread Crumbs - 5 tsp

Salt to taste

Oil to deep Fry

Method:

1. Marinate the fish with Lemon Juice, Black Pepper powder, Red chilli powder, ginger & garlic paste and keep aside for 1 hour.

2. Whisk the egg in a bowl.
3. Take all purpose flour (maida) & bread crumbs in a big plate side by side.
4. Take a piece of fish and roll it in maida then dip it in egg and again roll it in bread crumbs.
5. Repeat this for all pieces and keep aside in a plate.
6. Remove extra bread crumbs tossing between your hands.
7. Deep fry in oil on medium flame.

BREAD PAKODA

Ingredients: 
Bread Slices - 8

Boiled Potatoes - 3
Jeera - 1/2 tsp
Mustard Seeds - 1/2 tsp
Coriander - 1 Bunch
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Curry leaves - 8
Salt to taste
Oil - to deep fry

For Batter:
Gram Flour (Besan) - 350 gms
Water

Method:
1. Mash boiled potatoes.
2. Take kadai and put 2 spoons oil and heat it. Add jeera, mustard seeds, turmeric, red chilli powder, curry leaves, coriander and salt. Fry little and add mashed potatoes.
3. Fry for 5 minutes and leave it to cool.
4. Make a thick paste of Gram flour with water. Add salt & Red chilli powder to taste.
5. Take 2 bread slices, put potato curry in between and cut into 2 pieces (triangle shaped)
6. Dip these bread slices in batter and deep fry it.
7. Serve hot with tomato sauce.

TOMATO CHUTNEY

Ingredients:

Tomatoes - 1/2 Kg
Green Chillies - 10
Jeera - 1/2 tsp
Garlic cloves - 12
Curry Leaves - 8
Coriander - 1 bunch
Mint - 1 big bunch
Tamrind - Small lemon size
Salt to taste
Oil  - 2 tbsp

Method:
1. Heat oil in kadai, put tomatoes without cutting and cover it with lid and leave for 10 or 15 minutes unless the tomatoes are cooked.
2. Add green chillies, jeera, garlic, curry leaves, coriander, mint and tamrind. Cook until the water evaporates. Let it cool and add salt and Tamrind.
3. Grind well till it becomes paste. If you want you can have Tadaka also with Mustard seeds, Red Chillies, Curry leaves and Jeera.

MIXED DAL DOSA

Ingredients: 

Channa Dal - 1 Cup

Tuvar Dal - 1 Cup

Urad Dal - 1/2 Cup

Moong Dal - 1/2 Cup 

Rice - 1/2 Cup

Ginger - 1 "

Green Chillies - 2

Red Chillies - 4

Curry Leaves - 8

Grated Coconut - 1/2 Cup

Jeera - 2 tsp

Chopped Onions - 2

Oil

Salt to Taste 

Method:

1. Soak all dals together and rice separately for 4 hrs.

2. Grind rice, green chillies, red chillies, ginger, curry leaves together.

3. Add all dals and grind again.

4. Add salt, grated coconut and mix well.

5. Heat dosa pan and pour some batter and spread in circular motion.

6. Fry on both sides with putting some oil.

7.  Serve hot with tomato/coconut chutney. 

PRAWNS RIDGE GOURD CURRY

INGREDIENTS:

Prawns – ½ kg.

Ridge Gourd – 1

Onion – 2 (chopped)

Green chillies – 5

Ginger garlic paste – 1 ½ tsp

Salt – to taste

Turmeric powder – 2 pinches

Red Chilli powder – 1 ½ tsp

Garam Masala – ½ tsp

Corriander leaves

Oil – 5 tsp

METHOD:

1.      Clean the prawns and fry in oil till it leaves oil. Add some turmeric powder, salt and red chilli powder and take in a bowl.

2.      Put some more oil and fry onion and green chilles till it becomes light brown.

3.      Add Ginger garlic paste and ridge gourd pieces to onions. Cook for 5 min.

4.      Add prawns and cover with lid. Cook on sim flame. No need to add after as ridge gourd will leave water.

5.      Add garam masala  and coriander leaves. Cook for 5 min. Prawns ridge gourd curry is ready. Serve with white rice or chapattis.