CRISPY FISH POPCORN

CRISPY FISH POPCORN

Crispy fish popcorn - Tasty and tempting snacks or starter option.

Recipe Type: Apprtizer/ Snacks

Cuisine: Fusion India

Prep time: 30 min

Cooking time: 20min

Serves: 2-3 people

Author: Saranya Prabhu

Ingredients:

• 300 grams Boneless fish. Cubed (seer fish, butterfish etc)
• 2 tablespoon all-purpose flour
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon ginger-garlic paste
• 1/2 lemon juice
• 1 teaspoon freshly ground pepper powder
• 1 egg
• bread crumbs (crumbled 2 - 3 slice of bread and dry grind in mixie/food processor.
• Salt to taste
• oil for frying

How to make:

1. Clean and cut any boneless fish fillets into cubes.
2. In a bowl add all purpose flour, turmeric powder, red chilly powder, garam masala powder, ginger garlic paste, lemon juice, pepper powder and egg.
   Mix well.
3. Marinate fish cubes well with the masala. Keep aside for 20 to 30min.
   (if not in hurry can refrigerate overnight)
4. Coat the fish cubes with bread crumbs and keep it aside.
5. To fry the fish, take some oil in a pan. Oil should be in medium heat. Deep fry the fish cubes until golden brown.
6. Serve hot with mayonnaise or ketchup.

Punjabi Chole Masala

Punjabi Chole Masala

Chole masala is a Chickpea dish cooked in a spicy gravy.

It is best enjoyed with bhatura and also goes well with rice, roti, poori etc.

Recipe Type: Main course

Cuisine: Indian (Punjabi)

Prep Time: 15min

Cook time 60 min

Serves: 4 - 5

Author: Saranya Prabhu

Ingredients:

To pressure cook

• 2 tablespoon cups white chickpeas
• 4 - 5 black Cardamom ( Badi elaichi)
• 4 - 5 black peppercorn (Sabut kali mirch)
• 2 bay leaves (Tej patta)
• 2 cinnamon sticks (Dalchini)
• 2 tea bags
• salt to taste
• 5 cup water

For the chole

• 3/4th cup onion (grated or pureed)
• 2 and a half cup tomatoes puree
• 2 teaspoon ginger-garlic paste
• 1 teaspoon jeera
• 2 cloves (Laung)
• 1/2 teaspoon turmeric powder (Haldi)
• 3/4 teaspoon cumin powder
• 1/2 teaspoon red chilli powder 
• 2 teaspoon chole/channa masala
• 1/2 teaspoon garam masala
• 1/2 teaspoon dry mango powder (Amchur)
• 2 tablespoon chopped coriander leaves
• salt to taste
• 2 tablespoon oil

How to cook

Wash and rinse 2 cups of white chickpeas. Soak them overnight in enough water to cover them. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.

1. In a pressure cooker add soaked and drained chickpeas. 5 cup of water, bay leaves, cardamom, cinnamon stick, tea bags and some salt. Pressure cook on high flame till you get 1 - 2 whistles, After that lower the flame to medium and let the chickpeas cook for 12 to 15min. Remove the cooker from heat and allow it to cool down. Keep aside.
   
   Check the chickpeas, you should be able to press them easily with tour fingers. if not, close the cook for 2 more whistles.
   
   Do not through away the water. we will add the same water in the gravy.
   
   Remove tea bags. You can also remove bay leaves etc if you do not want them in curry.
   
   
2. Heat 2 teaspoons of oil in a wok. Once hot add Jeera, cloves and onions. Fry the onions till the raw smell goes away and they are light brown in colour.
   
   
3. Add ginger-garlic paste. Cook for 3 to 4 minutes.
   
   
4. Now add tomato puree. Stir and let it cook for 12 to 15min on medium-low flame.
   
   
5. Once the tomato is cooked completely and starts to leave oil on the sides, add turmeric powder, cumin powder, red chilli powder, chole masala, dry mango powder, garam masala and salt. Stir for 1 - 2 min.
   
   
6.  Add the chickpeas to the onion-tomato mixture. Stir well and cook for 2min.
   
   
7. Add 3 cups of water drained from the chickpeas. Cover the pan and cook on medium-low flame for another 30 minutes.
   (Gravy will thicken after 30min so add water accordingly.)
   
   
8. Check the consistency of gravy and transfer it to the serving bowl.
   
   
9. Garnish with coriander leaves & green chillies. Serve hot with Bhatura, rice or roti.

White Sauce Pasta

WHITE SAUCE PASTA

White sauce pasta recipe is one of the easiest and most popular pasta recipes. It's a dish from Italian & French Cuisines, made using flour, butter and milk.

Recipe Type: Main course/ Snacks

Cuisine: Italian

Prep time: 5min

Cook time: 20min

Serves: 2

Author: Saranya Prabhu

Ingredients (1Cup = 250ml):

for cooking pasta

• 1 cup (100grms) pasta
• 4 cups water
• Salt as required

for white sauce

• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 cup chilled milk
• 1/4 teaspoon black pepper powder
• Salt as required

other ingredients for the white sauce pasta

• 1 large onion, chopped
• 2-3 cloves garlic, diced
• 1/2 cup capsicum, chopped
• 1/2 cup boiled corns
• 1/4 teaspoon dry oregano
• 1/4 teaspoon red chilli flakes
• 3/4 to 1 spoon mixed herbs

How to make

cooking pasta

Step 1: Bring 4 cups of water to boil in a pan along with salt.

Step 2: when water begins to boil, add pasta and cook on a medium to high flame till it pasta becomes soft. 

step 3: Drain and rinse pasta under cold water. Keep aside.

making white sauce pasta

Step 1: Heat butter in a pan and saute garlic, onion, capsicum and boiled corns for 3 to 4 min. in high flame.  keep aside

Step 2. In the same pan add the remaining butter. Add flour and saute it until the raw smell goes off.(Make sure colour of the flour does not change)

Step 3. Pour 1/4 cup of milk. Stir continuously to break the lumps. when flour is well blended with the milk, pour rest of the milk and mix well. Cook this until the sauce turns slightly thick.

Step 4: Add oregano, mixed herbs and pepper. Switch off the stove.

Step 5: In a pan mix the vegetables, pasta and sauce. Heat it just a little and toss well to mix properly.

Step 6: Sprinkle red chilli flakes. Serve immediately.