Pan Fried Rosemary Norwegian Salmon.

Salmon Fish is found in European countries and is very rich in protein, omega-3, fatty acids, vitamin-B, potassium and is also antiosidant.  I saw fresh Norwegian Salmon Fish in the market and decided of cooking it in my own way.  Salmon was fresh soc couldn’t resist buying it.  I cooked this Pan Fried Rosemary Norwegian Salmon Fish with some exotic vegetables just tossed in Extra Virgin Olive Oil. One should try cooking this delicious and very healthy Salmon Fish dish.

Recipe:

Ingredients:

  • Fresh Salmon Fish (from Europe) Fillet – 500 gms (about four large pieces).
  • Brocolli – 150 gms (boiled in hot water with salt for 3 to 4 minutes and remove it from water).
  • Cherry Tomatoes – 150 gms (cut into half).
  • Baby Corn – 100 gms – slice it into two pieces from middle.
  • Fresh Rosemary – 3 large tsp (only leaves) – break the leaves using fingers – don’t use knife to chop it.
  • Garlic – 10 to 12 cloves – roughly chopped.
  • Extra Virgin Olive Oil – 4 to 5 tbs.
  • Salt to taste.
  • Black Pepper powder – 1 tsp.
  • Olive – 50 gms – roughly chopped.

Method:

  • Clean the Salmon fish with water.  Sprinkle little salt and pepper powder on it.  Add little extra virgin olive oil on it.  Rub all these ingredients on the fish properly and leave it to marinate for 20 to 30 minutes.
  • Take a large frying pan.  Add 2 tbs of extra virgin olive oil.  Heat it up.
  • Add chopped garlic and fry it for 2 to 3 minutes on high heat.
  • Add brocolli and baby corn and fry it for another 3  minutes on high heat.
  • Add cherry tomatoes and fry it for around 2 minutes.
  • Sprinkle some salt and pepper on the vegetables and stir it for another 2 minutes.
  • Remove all the cooked vegetables into another plate.  Don’t drain the oil.
  • Take the same large frying pan with leftover oil in it.  Add remaining extra virgin olive oil to the pan and heat it up on medium flame.
  • Add 3/4th of the rosemary leaves into the oil and just mix it for a minute only.
  • Add marinated Salmon Fish to the hot oil.  Cook the fish on medium heat without covering with any lid.  Fry it for 3 to 4 minutes on one side and repeat the same on the other side.  The colour should be light brown on both sides.  Do this to all the marinated salmon fish.
  • Once done remove it on a serving plate.  
  • Serve Pan Fried Rosemary Norwegian Salmon Fish with some exotic vegetable. Garnish the fish with fresh rosemary and serve hot.
  • Happy Eating.

Homemade Chicken Burger / Use Paneer instead of Chicken for Vegetarian Burger.

Homemade Chicken Burger using fresh and healthy ingredients is what I cooked today. Amazing taste and experience.  The freshest and most delicious Chicken Burger I ever had.  For Vegetarians, you can use Paneer instead of Chicken, rest all the ingredients and preparation method is same as chicken burger.  I cooked this in Four stages.  First stage was preparation of Chicken Pattice. Second stage was preparation of sauce or spread. Third stage was preparation of toppings or add on’s. Fourth stage was preparation of Coleslaw.

Recipe:

First Stage (Preparation of Chicken Patties) :

Ingredients:

  • Boneless Chicken – 500 gms – cut into small pieces.
  • Bread crumbs –  to prepare this take 8 to 10 pieces of fresh bread and grind them in a grinder.  Bread crumbs are ready.
  • Lime Juice – 2 tbs.
  • Garlic – 10 cloves – roughly chopped.
  • Onion – 1 large size – rougly chopped.
  • Carrot – One -grated.
  • Mozerella Cheese – Half cup – grated.
  • Egg – One.
  • Extra Virgin Olive Oil – 6 to 8 tbs.
  • Fresh Coriander Leaves – Half cup – finely chopped.
  • Fresh Thyme leaves – 2 tbs – finely chopped.
  • Mustard paste – 1 tsp.
  • Tumeric powder – Half tsp.
  • Garam masala powder – Half tsp.
  • Red Chilli powder – 1 tsp.
  • Chat masala powder – 1 tsp.
  • Salt to taste.
  • Coriander powder – 1 tsp.
  • Butter – 2 to 4 tbs.
  • Butter Paper – as required.

Method:

  • Take the onion and garlic grind it into a paste in a grinder.
  • Add chopped boneless chicken into the grinder along with onion and garlic paste. Grind it into a paste.
  • Remove this chicken/onion/garlic paste in a large mixing bowl.
  • Add salt to taste, garam masala powder, red chilli powder, chat masala powder, coriander powder, tumeric powder, mustard paste in the mixing bowl along with chicken/onion/garlic paste.  Mix them well using your fingers and palm.
  • Then add 2 tbs of extra virgin olive oil, egg, grated carrot, coriander leaves, thyme leaves, grated cheese, lime juice, to the chicken mixture and mix them well using fingers and palm.
  • Finally add 3 to 4 tbs of bread crumbs to the chicken mixture.  Mix them well.
  • Make equal and even sized balls of the chicken mixture.  Chicken pattice ball size should be around 2 inch diameter.
  • Take a large flat tray.  Place butter paper on the tray.  Gently brush olive oil on the butter paper.  Spread some bread crumbs on the butter paper.
  • Take the 2 inch diameter chicken pattice balls and gently flaten it using both your palms.  Apply little oil on your palms to prevent chicken pattice on your palm. Flaten it to about one centimeter or little more thick size.
  • Place this flattened chicken pattice on the bread crumbs spread, on the tray. Sprinkle some bread crumbs on top of the flattened chicken pattice.
  • Repeat the above steps for all the remaining chicken pattice balls.
  • Take a flat frying pan.  Add 2 tbs of extra virgin olive oil and one tsp of butter in it. Heat up the frying pan.
  • One the oil is medium hot, place the chicken pattice on the hot oil.  Fry it on medium flame from both sides until the chicken are cooked properly.
  • Remove the cooked chicken pattice and keep it aside in a tray.
  • Chicken Pattice is ready.

Second Stage (Preparation of Sauce / Spread):

Ingredients:

  • Butter (melted) – 4 tsp.
  • Mayonnaise – 4 tsp.
  • Sweet Chilli Sauce – 2 tsp.
  • Chilli Garlic Sauce – 2 tsp.
  • Tomato Ketchup – 4 tsp.
  • Salt – just a pinch.

Method:

  • Just mix all the above six ingredients in a mixing bowl.  Berger Sauce is ready.

Third Stage (Preparation of Toppings / Add-ons):

Ingredients/Method:

  • Tomato – Medium size – 3.  Cut them into round slices.
  • Cucumber – 3. Cut them into round slices.
  • Fresh Ice Berg Lattuce Leaves – 8 to 10 pieces.
  • Cheese Slices – 8 to 10 slices.
  • Keep the above ingredients ready.

Fourth Stage (Preparation of Coleslaw):

Ingredients:

  • Fresh Green Cabbage – Finely / Thin sliced – 2 cups.
  • Fresh Grated Carrots – 2 cups.
  • Mayonnaise – 2 tbs.
  • Honey – 1 tsp.
  • Salt to taste.
  • Apple Cider Vinegar – 1 tsp.

Method:

  • Take a large mixing bowl.  Add Mayonnaise, salt to taste, Apple Cider Vinegar, Mayonaise and mix them well until it turns like fine thick paste.
  • Add sliced green cabbage and grated carrot to the bowl.
  • Gently mix them well.  Keep it aside. 
  • Coleslaw is ready.

Assembling/Preparation of Chicken Burger:

  • Take good quality Burger Bun.  Cut them in Half.
  • Take a flat pan and add 2 tsp of butter and heat it up.  Once the butter melts, place the Burger Bun on the hot pan and roast it for 2 to 4 seconds on both the sides.  Do this for all the Burger Buns.
  • Take a serving plate.  Place the hard part of the butter roasted bun on the plate.
  • Apply Sauce/Spread prepared earlier on the Bun.  Place a layer of Ice Berg Lattuce Leaves on the Bun/Sauce.  Place Chicken Pattice cooked earlier on the top of Lattuce Leaves.  Place one Cheese Slice on top of the Chicken Pattice.   Place sliced cucumber on top of the cheese slice.  Place sliced tomato on top of cucumber.  Again spread the Sauce on top of tomato and cucumber as required.  Place the Coleslaw on top of the spread Sauce.  Gently place the other half of the Burger Bun on top of the Coleslaw.  Very gently press it from top.
  • Homemade Chicken Burger is ready to be served.
  • Happy Eating.

Quick Chicken Stir Fry

Quick Chicken Stir Fry is really a quick to make dish, doesn’t take much time.  Ready to eat in few minutes as a starter.  

Recipe:

Ingredients:

  • Fresh Boneless Chicken – 500 gms (Breast pieces) – cut it into small cubes of 2 inch size.
  • Cashew nuts – One small cup. Just cut it into half from center.
  • Ginger – very finely chopped – 1 tbs.
  • Garlic – very finely chopped – 2 tbs.
  • Onion – 2 medium sized – finely chopped.
  • Extra Virgin Olive Oil -3 tbs.
  • Black Pepper powder – One tsp.
  • Sweet chilli sauce – Half tsp.
  • Chilli Garlic sauce – Half tsp.
  • Tomato Ketchup – One tsp.
  • Schezwan sauce – Half tsp.
  • Dark Soya sauce – One tsp.
  • Corn flour – One tbs.  Take a small bowl and add water upto half the level.  Add corn flour and mix it well.  Keep it aside.
  • Salt to taste.

Method:

  • Take a small pan and add all the cashews into it.  Heat up the pan and roast the cashew for couple of minutes on high heat until cashews turn light brown.
  • Take another deep pan or kadai and heat it up.
  • Add extra virgin olive oil and heat it up.  
  • Add finely ginger, garlic and onion to the hot olive oil and fry it for a minute or two.  No need to brown the onions.
  • Add boneless chicken cuts and fry it on high heat.  Keep stiring continuously until the chicken is half cooked.
  • Add pepper powder, sweet chilli sauce, chilli garlic sauce, tomato ketchup, schezwan sauce, dark soya sauce, and salt to taste.  Mix them well and cook on high heat.  Keep stiring continuously for 4 to 5 minutes on high heat.
  • Add roasted cashews and corn flour mixed in water, to the kadai.
  • Keep stiring continuously on high heat for another 3 to 4 minutes or until the moisture is dried up.
  • Quick Chicken Stir Fry is ready to be served hot.
  • Happy Eating.

Sesame Prawns Toast

 

This dish would be loved by children.  I saw this dish the other day on one of the Cooking Channels and decided that I should try this exotic dish at home.  It turned out to be really delicious and quick to cook.  I have added a bit of my own twist to this dish.  Try it at home.

Recipe:

Ingredients:

  • Fresh Prawns – 500 gms (without skin) – deveined and cleaned properly.  Chop it roughly into small pieces.
  • White Bread – 8 to 10 breads.
  • Onion – 1 medium sized – roughly chopped.
  • Green Chilli – 2 – roughly chopped.
  • Garlic – 6 cloves – roughly chopped.
  • White Sesame seeds – One cup.
  • Fresh Thyme leaves – 2 tbs (leaves only).
  • Black pepper – Half tsp.
  • Salt to taste.
  • Chat masala – One tsp.
  • Cooking oil – enough for deep frying.

Method:

  • Take a Grinder.  Add chopped prawns, chopped onion, chopped green chilli, chopped garlic, Thyme leaves, Black pepper, salt to taste, chat masala and one tsp of cooking oil.  Grind this mixture into fine paste.  Keep it aside.
  • Take a round cutter and cut the bread into neat round pieces of 2 inch diameter.  Do this for all the bread pieces.
  • Take little bit of Prawns grinded paste and place it on the top on round shapped bread pieces.  Make sure the Prawns paste stick nicely on the round bread surface.  Do this for all the remaining round bread pieces and Prawns grinded paste.  Keep them on a plate.
  • Sprinkle white sesame seeds on top of the round bread pieces having prawns paste.  Sesame seeds would stick to the top layer of prawns paste on the bread.
  • Take a deep frying pan.  Add sufficient cooking oil to deep fry the bread/prawns.  Heat up the oil.  Once heated reduce the flame to medium.
  • Carefully place the round bread having prawns paste and sesame seeds on it; very gently into the hot oil.
  • Fry on medium flame on both the sides of the bread and prawns for few minutes until it turns deep golden brown.
  • Sesame Prawns Toast is ready to be served.  Serve hot with tomato ketchup or sweet chilli sauce.
  • Happy Eating.

 

Smoked Ghee Roast Lamb

 

Cooked Smoked Ghee Roast Mutton (Lamb) at home.  This rich and delicious dish is time consuming and tedious but once done it’s really worth taking all the efforts.  Try cooking at home.  

Recipe:

Ingredients:

  • Boneless Mutton (Lamb) – 1 kg – cut into small cubes of around 2 inches.  Clean it with water and keep it aside.
  • Raw Papaya – 100 gm.
  • Garlic – 12 to 14 cloves.
  • Ginger – around 3 inch long.
  • Green Chilli – One long.
  • Coriander powder – 2 tsp.
  • Garam Masala powder – 1 tsp.
  • Tumeric powder – Half tsp.
  • Jeera (Cummin) powder – 1 tsp.
  • Red Chilli powder – 2 tsp.
  • Chat Masala powder – 1 tsp.
  • Lime juice – 2 tbs.
  • Salt to taste.
  • Hung Curd (Yoghurt) – One Cup.
  • Ghee – 6 tbs.
  • Onion – 4 large size – chopped into long thin pieces.
  • Tomato – 3 medium size – finely chopped.
  • Whole Masalas – Cinaamon stick (One inch); Black Cardamom (One piece); Green Cardamom (Two pieces); Star Anise (One piece).  Crush them coarsely in a stone mortar & pestle.  Keep it aside.
  • Charcoal piece – around 2 inch thick and long.
  • Cummin Seeds – 2 tsp.
  • Fresh Coriander leaves – finely chopped – around One cup.

Method:

  • Take the Curd (Yoghurt) in a dry cotton cloth and tie it properly.  Hang the curd with the cloth at a height and place a plat or small bowl underneath the hanged curd.  Water will drip out of the curd.  Keep it for a minimum 2 hours.  Remove the hung curd in a small bowl and keep it aside.
  • Grind the Papaya, ginger, garlic and green chilli into a find paste.  Keep it aside in a bowl.
  • Take a large mixing bowl.  
  • Add 2 tbs of ghee, papaya/ginger/garlic/green chilli paste, hung curd, red chilli powder, lime juice, jeera powder, coriander powder, salt to taste, chat masala, garam masala, tumeric powder in the large mixing bowl.  Mix them well.  Marination is ready.
  • Add boneless mutton (lamb) pieces into the mixing bowl.  Mix it well with the marination.  Cover it and keep it in the Fridge for atleast two hours.
  • Remove the marinated mutton from the Fridge.  Make a well in the middle of the large bowl having marinated mutton.
  • Switch on the gas burner and safely place the Charcoal piece on the fire using a clip.  Let the Charcoal burn and turn in red hot from all sides.
  • Take a small bowl and place it in the middle of the well (created in the large bowl having marinated mutton).
  • Pick the red hot charcoal using a clip and place it in the small bowl in the middle of the marinated mutton.  Sprinkle all the coarsely crushed whole masalas on the top of hot Charcoal.  Add one tbs of ghee on the top of the hot Charcoal and immediately cover it with silver foil or a lid.  Ensure the the smoke doesn’t escape out of the large bowl.  Leave it covered for 45 minutes. 
  • Smoked Charcoal infused with spices and ghee into the marinated mutton is ready to be cooked.
  • Take a large & deep Cooking pan or Kadai.  Heat it up.
  • Add remaining Ghee and let it melt.
  • Add Jeera (Cummin) seeds and let it crackle.
  • Add sliced onions and fry them until it turns golden brown.
  • Add chopped tomato and fry them until the tomatoes are properly cooked (until tomato pulp is seperated from its skin).  Keep stiring this mixture on high flame.
  • Remove the silver foil or lid kept on top of the marinated mutton.  Remove the Charcoal bowl and discard (throw) it.
  • Add the marinated and charcoal smoked mutton (lamb) in the Kadai.  Mix them well on high flame.
  • Fry the mutton on high flame until you see ghee seperating from the sides of the kadai.
  • Add very little water if required and mix them well.
  • Cover the Kadai with a lid.  Reduce the flame to medium or low and cook it for another 10 to 12 minutes with lid covered.
  • Open the lid after 10 to 12 minutes and mix the mixture well.
  • Again cover the Kadai with the lid and cook it for another 15 minutes on low flame.
  • Open the lid and check if the mutton are completly cooked.  By this time mutton will be completely cooked.  If not, mix it and cook it for another 10 minutes with covered lid.
  • Smoked Ghee Roast Lamb (Mutton) is ready to be served.  Sprinkle chopped fresh coriander leave (half of it) on the cooked mutton and mix it well.
  • Smoked Ghee Roast Lamb (Mutton) to be served hot, garnished with chopped fresh coriander, lime wedge and sliced onion.  This dish goes well with Roti, Naan, Chappati or can even be eaten as starters.
  • Happy Eating.

Chettinad Chicken

Chettinad is in Tamil Nadu, a southern state of India.  Chettinad used to be Merchants, Bankers, Lenders, Traders’ city many years back.  Chettinad cuisine is spicy and has many delicious dishes, Chettinad Chicken is one of them.  Try cooking this dish at home and you will love it. 

Recipe:

Ingredients:

  • Dry Whole Masalas : Mustard seeds – 1 tbs; Saunf  (Fennel seeds) – 1 tbs; Black Pepper – 1 tsp; Cinnamon stick – 2 inches; Fennugreek seeds – 1 tsp; Coriander seeds – 2 tbs; Hing (Asefoteda) powder – Half tsp; Stone leaves – one inch; Star Anise – 2 pieces; Green Cardamom – 3 pieces; Black Cardamom – 1 piece; Clove – 4 pieces; Khas Khas (Poppy seeds) – 1 tsp; Urad Dal (White Gram) – 1 tbs.
  • Shallot (small onions) – 250 grams – roughly chopped.
  • Curry leaves – Half a cup.
  • Ginger – 2 inch piece – finely chopped.
  • Garlic – 10 cloves – finely chopped.
  • Green Chillis – 3 pieces – finely chopped.
  • Onions – Large Size – 2 – finely chopped.
  • Tomato – 3 medium size – finely chopped.
  • Cooking Oil – 4 tbs.
  • Chicken – with bones – 1 kg – chopped in 1 X 1 inch pieces.
  • Tumeric powder – 1 tsp.
  • Red chilli powder – 2 tbs.
  • Salt to taste.

Method:

  • Take a Deep Pan or Kadai and add cooking oil.  Heat it up.
  • Add all dry whole masalas and fry it for 2 mintues.  
  • Add half of the curry leaves to the frying masalas and keep stirring.
  • Add chopped ginger and garlic to the Kadai.  Keep frying it for 2 minutes.
  • Add chopped Shallots (small onions) into the Kadai.  Keep stirring on high heat until the Shallots are golden brown.
  • Add little salt so that the Shallots are fried quickly.
  • Turn off the heat.
  • Drain the oil out of the fried masalas.  Donot throw this oil.
  • Remove the fried masalas on a plate.  Allow it to cool
  • Grind this fried masalas in the mixer-grinder into a fine paste by adding required water.
  • Add this grinded masala mixture to the chicken and mix them well.  Allow it to marinade for atleast 45 minutes.
  • Pour the drained hot oil back into the Kadai and heat it up.
  • Add chopped onions and fry it until it turns golden brown.
  • Add remaining curry leaves and fry them.
  • Add chopped tomatoes to the Kadai and fry it well until the tomatoes are cooked to perfection.  This will take around 4 to 5 minutes on high heat.
  • Add salt, red chilli powder and turmeric powder and mix them well.  Cook them for another two minutes.  Add little water to de-glaze the Kadai.  Keep stirring.
  • Add marinaded chicken to the Kadai.  Keep stirring / mixing continuously on high heat for 4 to 5 minutes.
  • Bring down the heat to minimum and cover the Kadai with a lid and allow the chicken to cook for 8 to 10 minutes with closed lid.
  • Add water (for thick consistency gravy) to the chicken and increase the heat to high.  Keep stirring/mixing.
  • Cover the Kadai with a lid and bring down the heat to medium and allow it to cook for another 8 to 10 minutes until the chicken are completely cooked.
  • Turn off the heat.
  • Chettinad Chicken is ready to eat.  Serve hot and garnish it with chopped fresh coriander leaves.  Chettinad Chicken goes well with Steamed Rice and or Chappati.

Poori Bhaji

Poori Bhaji is a simple, delicious and Vegetarian Indian Dish, which is eaten as breakfast and also during lunch/dinner as a whole meal as well.  Poori Bhaji is cooked in almost every household in India and easily available in any restaurants.

Recipe:

Ingredients for Poori:

  • Whole Wheat flour – Four cups.
  • Water – as required to prepare the wheat flour dough.
  • Salt to taste.
  • Cummin seeds – 2 tbs – roasted and crushed to powder.
  • Ajwain (Carom) seeds – 2 tbs – roased and crushed to powder.
  • Oil – 2 tbs.
  • Cooking Oil (for deep frying) – Half Litre.

Method to cook Poori:

  • Take a large mixing bowl.
  • Add whole wheat flour, powdered cummin and ajwain, Oil (2 tbs), salt to taste and water as needed.  Keep mixing it with your fingers and palm.
  • Knead the dough by adding required water until the dough is soft.  
  • Cover the dough with moist cloth and leave it for 30 minutes.
  • Take circular rolling board and rolling pin.
  • Make small balls (2X2 inch Dia) of the dough.
  • Place the dough ball on the rolling board and using rolling pin, flatten the dough to thin layer.  Using a circular cutter, cut this flattened dough with the cutter to have a proper round shapped Poori.
  • Take a deep frying pan or kadai and add half litre of cooking oil.  Heat it up.
  • Gently and very carefully place this round shapped flat poori dough in the hot oil.
  • Fry in on both the sides until it is light golden brown in colour.
  • Remove the Poori and serve hot.
  • Happy Eating.

Ingredients for Bhaji:

  • Potatoes – 1 kg – cleaned with water.
  • Green Chillies – 4 pieces – finely chopped.
  • Curry Leaves – 10 petals.
  • Coriander Leaves – 1 cup – finely chopped.
  • Lemon juice – 2 tbs.
  • Salt to taste.
  • Onion – 3 Large size – Sliced into long pieces.
  • Mustard seeds – 1 tbs.
  • Urad Dal (white gram) – 1 tbs.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1 tsp.

Method to cook Bhaji:

  • Boil the Potatoes along with water until potatoes are completely boiled.  Peel off the skin of the potatoes.  Preferable break the boiled potatoes with finger into 1X1 inch size without using knife for cutting boiled potatoes.
  • Take a deep pan or kadai.  Add cooking oil and heat it up.
  • Add mustard seeds and urad dal into the hot oil and allow it to crackle.
  • Add chopped green chillies and stir well.  Fry it for a minute on high heat.
  • Add curry leaves and fry it for a minute.
  • Add sliced onion and stir it well.  Cook the onions on high heat until the onions become translucent.
  • Add tumeric powder and salt to taste.
  • Stir well for a minutes.
  • Add boiled potato pieces and keep mixing well.  Stir and  cook until potatoes are coated with the masalas.
  • Sprinkle few drops of water on the potatoes.  Mix them well.
  • Reduce the heat to lowest and cover the kadai with a lid.
  • Allow the potatoes to cook in its own steam for about 7 to 10 minutes.
  • Open the lid, and mix the potatoes well.
  • Add chopped coriander leaves and lemon juice to the cooked potatoes.  Mix it well and turn off the heat.  Cover it with a lid and leave it for another ten minutes.
  • Serve the Hot Poori & Bhaji and enjoy this simple but delicious Vegetarian meal.
  • Happy Eating.