Fish Kebab

Fish Kebab is what I cooked at home recently.  Turned out to be awesome.  Crispy from outside and soft from inside. I used King Fish boneless.  However any boneless fish can be used for this recipe.  Try it at home.  You will surely love it.

Ingredients:

  • Fish – 500 gms – Boneless.  Mash it into fine mince using kitchen hammer.
  • Onion – 1 medium sized – finely chopped.
  • Green Chilli – 1 – finely chopped.
  • Cummin seeds – 1 tsp.
  • Garlic- 6 to 8 cloves -finely chopped.
  • Butter – 50 gms.
  • Tumeric powder – 1/4th tsp.
  • Garam masala powder – /4th tsp.
  • Lime juice – 2 tsp.
  • Chaat Masala – 1/2 tsp.
  • Salt to taste.
  • Eggs – 2 – whipped nicely.
  • Bread Crumbs – 2 cups.
  • Cooking Oil – 5oo ml – for deep frying.

Method:

  • Take a frying pan and heat it up.  Add butter and allow it to melt.
  • Add cummin seeds and let it pop.
  • Add chopped onion and fry it until it becomes translucent.
  • Add garlic and green chilli. Soute it.
  • Add tumeric powder, garam masala powder, salt to taste and mix them well.
  • Turn off the heat and allow this mixture to cool down.
  • Take another mixing bowl.  Add minced fish to it.
  • Add all the fry ingredients into the minced fish after it is cooled down.
  • Add chaat masala and lime juice to the minced fish.
  • Mix all these ingredients with the fish.  Mash it well using your finger and palm.
  • Make small balls of 1 inch dia and keep it aside.  Once all the fish kebab balls are ready, keep it in the fridge for at least half an hour.
  • Take a deep Kadai or Paan for deep frying.  Add cooking oil in it and heat it up. 
  • Remove the fish balls from the fridge.
  • Take the fish balls and dip it into whipped egg and then roll it over bread crumbs.
  • Carefully place this bread crumbs coated fish kebab into the hot oil.  Fry the Fish Kebab on medium heat until it turns golden brown.  (If you need the kebabs to be more crispy, then please cut it into half and again deep fry it until it turns brown).
  • Fish Kebabs are ready to be served with Sweet Chilly sauce or Tomato ketchup.
  • Happy Eating.

 

Komdi Vade (Chicken and Vade)

Komdi Vade (Chicken and Vade) is a dish mostly cooked and eaten in coastal parts of Maharashtra, India.  It’s a Chicken gravy dish cooked along with coconut and other spices.  Vade flour is basically a mixture of 4 to 5 grains grinded together.  I picked up Vade flour easily available in the market.  This Komdi Vade is my version of it which turned out to be very delicious.  You should try this dish at home.

Ingredients for Komdi Rassa (gravy) :

  • Chicken – 1 kg – cut into medium or small pieces.  Cleaned and kept aside.
  • Fresh Coconut – One cup – grated or cut into small piecies.
  • Dry Kashmiri Red Chillis – 8 to 10 pieces.  This chillis are not too hot but has deep red colour in powder form.
  • Ginger – One inch – chopped into small pieces.
  • Garlic – 12 to 15 cloves – chopped into small pieces.
  • Onion – 4 medium size – chopped into small pieces.
  • Black pepper – 8.
  • Cinnamon – 1 inch stick.
  • Mace – 1.
  • Cummin seeds – 1 tbs.
  • Cloves – 6.
  • Poppy seeds – 1 tsp.
  • Star Anise – 2.
  • Green Cardamom – 3 pieces.
  • Black Cardamom – 1 piece.
  • Kokkum (Garcinia Indica) – 6 to 8 piece.
  • Salt to taste.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1/4th tsp.
  • Coriander leaves -1 cup – finely chopped.

Method for Komdi Rassa (Gravy):

  • Take a frying pan and heat it up.
  • Dry roast half of the chopped onions till it turns brown.  Keep it aside.
  • Dry roast Coconut, Red chillis, Ginger, Garlic, Black pepper, Cinnamon, Mace, Cummin seeds, Cloves, Poppy seeds, Star Anise, Green and Black Cardamom, Six pieces of Kokkum.  Roast all these ingredients until it turns light brown and aromas released.
  • Keep it aside to cool down.
  • Take a Grinder.  Add all the above roasted ingredients into to grinder.  Add 1 tsp of salt. Add Tumeric powder.  Add one cup of water or as required.  Grind these ingredients into fine paste.  Keep adding water until these are grinded into fine paste.  Remove and keep it aside.
  • Take a deep Kadai or Pan.
  • Add Cooking oil and heat it up.
  • Add 1 tsp of cummin seed and allow it to pop.
  • Add remaining chopped onions and fry it until golden brown.
  • Add Chicken and mix it well.  Cook the chicken on high heat until it is half done.
  • Add grinded mixture into the chicken.  Mix them well.  Cook it for 8 to 10 mimutes on slow or medium heat.  Keep stiring it so the the masalas are blended with the chicken.
  • Add remaining two Kokkum.
  • Close the lid of the kadai and allow it to cook on slow heat for another 5 minutes.
  • Add water to the kadai.  The consistency of the gravy should not be too thick.  It should be semi thick  or thin.  Mix them well.
  • Close the lid of the kadai and allow it to cook until the chicken are completely cooked.  Keep stiring and checking from time to time.  This should take 10 to 12 minutes.
  • Komdi Rassa (Gravy) is ready.
  • Add chopped coriander leaves and mix them well.

Ingredients for Vade:

  • I purchased Half Kg of readymake Vade flour from supermarket which is also good and homemade. You can also do the same or prepare your own Vade flour at home.
  • Cummins – 2 tsp – dry roasted and kept aside.
  • Cooking Oil – Half liter – for deep frying.

Method for Vade:

  • Take a Kadai or deep Utensil.  Add 4 to 5 cups of water and heat it up until it is luke warm.  Add 1 tsp of salt to it.  Turn of the heat.  Mix the salt well.  Note that water should be luke warm only.
  • Take a large mixing bowl.  Add the Vade flour in it.  Add roasted cummins.  Mix it.
  • Slowly (little by little) add luke warm water into the Vade flour and keep mixing it with your fingers and palm.  Keep adding water and keep kneading until it becomes a nice dough like the chappati dough.  Make small balls of about two inch size.
  • Take two plastic sheet of one feet by one feet.  Clean it properly.
  • Keep one plastic sheet on a flat surface.  Add few droplets of water in the middle.
  • Take the Vade dough ball and place it on the first plastic sheet, on the water droplets.  Press the Vade ball gently.
  • Add few more droplets of water on the top of the Vade ball.  Place the second plastic sheet on top of the dough.
  • Press gently and equally from all sides until it becomes flat round in shape of about 5 inch diameter.
  • Take a deep Kadai or Pan for deep frying.  Add cooking oil in it and heat it up.
  • Once the oil is heated up, carefully place the Vade dough (earlier pressed to a flat round shape).  Cooking it from both sides until light brown and puffs up.
  • Serve Komdi Vade hot with a lime wedge.
  • Komdi Vade is ready to eat.
  • Happy Eating.

Crispy Prawn Fry

Crispy Prawn Fry cooked to perfection. Thin crust from outside and moist from inside, that’s how a prawn fry dish has to be cooked.   Try it at home.  You will love it.

Ingredients:

  • Fresh Large sized Prawns – Half kg (after removing the shell and head).  Just remove the head and shell of the prawns.  Leave the tail as it is.  De-vein it properly and clean them with flowing water.  Keep it aside.
  • Dried Parsley leaves -Half tsp.
  • Chilli Oregano Sauce – One tsp.
  • Taco Spice powder – Half tsp.
  • Chilli Flakes – One tsp.
  • Garlic powder – Half tsp.
  • Ginger powder – Half tsp.
  • Dark Soy Sauce – One tsp.
  • Mustard Sauce – Half tsp.
  • Balsamic Vinegar – One tsp.
  • Black Pepper powder – One tsp.
  • Salt to taste.
  • Two Eggs – beaten properly.
  • Bread Crumps  or Oats Crumps – One cup.
  • Rice flour or Corn flour – One cup.
  • Cooking Oil (for deep frying).

Method:

  • Take the prawns and gently slit it half way through from middle.  Don’t cut the prawns into half. Keep it on a flat surface.  Use a kitchen hammer gently tap the prawns from middle and side ways until it is totally flat.  Do this for all the prawns.
  • Take a small bowl.  Add dried parsley leaves, chilli oregno sauce, taco spice powder, chilli flakes, garlic powder, ginger powder, dark  soy sauce, mustard sauce, balsamic vinegar, black pepper powder, salt to taske and mix the well.   This is the marinade for prawns.
  • Apply and rub this marinade on the surface (both sides) of all the prawns. Allow it to marinate for minimum 3 minutes.
  • Take a bowl and pour beaten egg into it.
  • Take a plate and spread the bread crumps on it.
  • Take another plate and spread the Corn flour on it.
  • Take a deep Pan or Kadai and add cooking oil almost upto to half the kadai size for deep frying.  Heat up the oil.
  • Note that, once the oil is heated up, reduce the flame to medium heat.  Prawns should be fried on medium heat.
  • Take the marinated prawns one by one.  Lift it with the tail, first dip (coat) it into the corn flour.  Then dip it into the beaten egg bowl and allow it to coat it from all sides.  Finally dip or coat in bread crumps and allow the crumps to be coated evenly on the prawns from all sides.  Do this for all the prawns.
  • Carefully immerse the bread crumps coated prawns into the hot oil.  Deep fry it from both sides until it turns golden brown.  Don’t allow it to become dark brown, if so reduce the heat further.  Do this for all the prawns.
  • Remove it from the hot oil and place it on a plate having tissue paper to soak out all the excess oil from the prawns.  Do this for all the prawns.
  • Crispy Prawn Fry is ready to eat.  This goes well with sweet chilli sauce or tomato ketchup or mayonnaise dip.  Its your choice.
  • Happy Eating.

Spicy Dal Khichdi

 

I cooked this simple and healthy vegeterian dish Spicy Dal Khichdi.  Full of nutrients and very delicious.  Please try this at home.

Ingredients:

  • Rice – Half kg.
  • Toor Dal (Yellow Lentil) – 300 gms.
  • Moong Dal (Yellow without skin) – 100 gms.
  • Carrot – One large size – roughly chopped into small pieces.
  • Potato – Two medium size – boiled and roughly chopped into small pieces.
  • Green Beans – 150 gms – roughly chopped into small pieces.
  • Green Peas – 100 gms – soaked in water for 30 minutes.
  • Tomato – Two medium size – roughly chopped into smal pieces.
  • Onion- Two medium size – chopped into thin sliced pieces.
  • Curry leaves – 10 pieces.
  • Kaju (Cashew) – 10 to 12 pieces.
  • Kismis (Raisin) – 3 tbs.
  • Green Chilli – 1 smal size – finely chopped.
  • Saffron – Half tsp.
  • Mustard Seeds (Rai) – 1 tsp.
  • Cummin Seeds (Jeera) – 1 tsp.
  • Star Anise – 1.
  • Cinnamon stick (Dal chinni) – 1 (one inch).
  • Green Cardamom  – 4 pieces.
  • Black Cardamom – 1 piece.
  • Black Pepper – 3 piece.
  • Cloves (Lawang) – 2 pieces.
  • Mace – 1 piece.
  • Curd (Dahi) – 1 cup – whisked finely.
  • Coriander Leaves – finely chopped – 4 tbs.
  • Ghee (Clarified Butter) – 2 tbs.
  • Red Chilli powder – 1 tsp.
  • Garam masala powder – Half tsp.
  • Tumeric (Haldi) powder – Half tsp.
  • Asafoetida (Hing) powder – 1/4 tsp.
  • Salt to taste.

Method:

  • Take a large bowl or any utensil and rinse the rice, toor dal and moong dal nicely.  Add fresh water to the bowl upto double the level of rice, toor dal and moong dal level.  Soak them for atleast one hour.
  • Take a Pressure Cooker and heat it up.
  • Add Ghee to the pressure cooker.
  • After the ghee is melted and hot, add mustard seed, cummin seed, mace, cloves, black pepper, black cardamom, green cardamom, cinamon stick and star anise.  Allow them to crackle.
  • Add curry leaves and green chillies. Mix them well.
  • Add onion and fry/cook it until it becomes translucent.
  • Add asafoetida powder and mix well for a minute.
  • Add cashew and raisin.  Mix them well for a minute.
  • Add tomato and fry it for another 3 to 4 minutes.
  • Add all chopped vegetables – potato, carrot, peas and beans.  Mix them well and fry/cook them until they are half done.
  • Add Saffron, tumeric powder, red chilli powder, garam masala powder, salt to taste. Mix them well and fry them for another 3 minutes.
  • Remove the water, and add soaked rice, toor dal and moong dal to the pressure cooker.  Mix them well and cook it for 4 minutes.
  • Very slowly add whisked curd to the pressure cooker and keep mixing it continuously.  Stir this mixture continuously for 4 to 5 minutes at high flame. 
  • Add water to the pressure cooker.  Water level should be around 4 inches more than the fried vegetables’ level.  Mix them well.
  • Close the pressure cooker lid.  Allow it to cook for 6 to 8 whistles.  Turn off the heat.  Don’t open the pressure cooker lid for another 10 to 12 minutes.
  • Open the pressure cooker lid after 10 minutes.  Stir the Kichdi well with a masher until it is semi mashy consistency.
  • Add coriander leaves and mix them well.
  • Serve this delicious Spicy Dal Khichdi after garnishing with coriander leaves.
  • Spicy Dal Khichdi can be eaten with curd or pickle.
  • Happy Eating.