Best Fish Recipe To Taste Right

Relish melt-in-your-mouth fish fillets flavored and grilled with fish sauce. This sumptuous platter is enjoyed best with a sweet and tangy dressing, topped with fresh red chilies and coriander.

Ingredients

200 gm. fish fillet
10 ml Shehroz oil
10 ml fish sauce
2 gm. sugar  

For the Dressing  

30 ml rice vinegar
20 gm. sugar
1 gm. salt 
3 gm. raw garlic
5 gm. fresh red chili chopped
30 gm. chopped fresh coriander leaf


Cooking Directions:

Marinate fish fillet with sesame oil, fish sauce, and sugar for 15-20 minutes.
Grill fish until cooked.
For the dressing, boil rice vinegar, sugar, salt and raw garlic for a few minutes.
Take off the heat and add fresh red chili and chopped coriander.
Serve the fish hot with Southeast Asian dressing poured over it.

Shami Kabab Recipe

We are going to make shami kababs today. These are very tasty and can be served at various occasions. 

Ingredients:

Beef Under Cut 1/2 kg
Gram Lentils 4 tbsp
Shehroz Cooking Oil 1 cup
Garlic Clove 4
Onion 1
Ginger 50 gm
Green Chillies 3-4
Coriander Leaves 1/2 bunch
Mint 1/2 Bunch
Onion Medium 1
Potato (Boiled) 2
Eggs 2
Whole Red Chilli 10
Coriander Seed 1 tsp
Whole All Spices 1 tbsp

Method:

In a pan put beef, whole chillies, garlic clove, whole coriander seed, whole all spices salt, ginger and 1 onion.
Put 2 glass of water and cover with lid cook for half hour.
When meat tender add pulse then cover pan again and cook for 20 minutes more.
Chop in grinder.
Now in this chopped mixture add potatoes, egg, finely chopped green chillies, onion coriander leaves and mint.
Make kabab shape and fry.
Serve hot with chutney.

Chicken Quesadillas Recipe

Make this delicious and cheesy treat for your family and friends.

Ingredients:

-1 pound skinless, boneless chicken breast, diced
-1 (1.27 ounce) packet fajita seasoning
-1 tablespoon Mithoo Oil
- 2 green bell peppers, chopped
-2 red bell peppers, chopped
-1 onion, chopped
- 10 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar cheese

Method:

1- Preheat the broiler. Grease a baking sheet.
2- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3- Preheat oven to 350 degrees F (175 degrees C).
4-  Heat Mithoo Cooking Oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a baking sheet.
6- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Crispy Chicken Broast Recipe

Make this delicious Chicken Broast as you enjoy your evening with your family.

Ingredients

Chicken: 2 (with skin)
White pepper: 1 tbsp
Salt: 4 tbsp & 1 tbsp for coating
Ginger garlic paste: 1 tbsp
Corn flour: ½ cups
Green chili paste: 3 tbsp
Plain flour: 2 cups
Baking powder: 2 tbsp
Water: as required

Method

Fill a bowl with water and add green chili paste, salt, baking powder and ginger garlic paste in it.
Dip the chicken pieces in bowl and leave it for marinating for few hours (3-4).
Then take out the chicken from the bowl and let it dry.

For the coating, mix corn flour, plain flour, salt & white pepper. Mix these items and then coat the chicken properly.
Deep fry the chicken in Apna Banaspati and Cooking Oil. When the color changes to golden brown, take it out and serve it.
(Serve 5-6).

Chicken Haleem Recipe

Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. Try out this classic recipe of Haleem.

Ingredients:

Chicken boneless 1 kg
Whole wheat 2 cups
Onions 2
Gram pulse 1/2 cup
Mung pulse 1/2 cup
Fried onion 1
Red lentils 1/2 cup
Shehroz Cooking Oil 1 cup
Salt 2 tsp
Coriander powder 2 tsp
Nutmeg and mace 1/2 tsp
Turmeric 1 tsp
Red chilli powder 3 tsp
Chaat spice as required
All spices powder 2 tsp
All whole spices 2 tbsp
Julien ginger for garnish
Fried onion for garnish
Lemon 2-3

Cooking Directions:

Mix all pulses and whole wheat then soak them in water for approximately 4 - 6 hours.
Roast and Grind all whole spices .
In a pan pour required water and add chicken, soaked drained pulses and wheat, chilli powder, salt, turmeric and ground all spices.
Cook on low heat till everything is well cooked, stirring every now and then. (approximately 4 - 6 hours)
Blend pulses and chicken slightly.
Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
Add ground nutmeg and mace.
Dish out and give tarka.
Granish with coriander leaves, fried onion, green chilli, julien ginger and sprinkle chaat spice

Palak Paneer Recipe

Soft paneer cubes are simmered in smooth, vibrant green, medium spicy spinach gravy.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the palak puree:

200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, roughly chopped (optional)
½ inch ginger, roughly chopped
3 cups water for blanching spinach
3 cups water for ice bath

For curry:

1 small to medium sized onion, finely chopped, about ? cup finely chopped onion
1 small or medium sized tomato, chopped, about ? cup finely chopped tomatoes
4 to 5 small to medium garlic/lahsun, finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder (optional)
a pinch of asafoetida/hing (optional)
¼ or ½ tsp garam masala powder (add more if required)
1 small to medium tej patta/indian bay leaf
200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
? to ½ cup water or add as required
1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
2 tbsp oil or ghee or unsalted butter
1 tsp kasuri methi leaves/dry fenugreek leaves (optional. kasuri methi
is crushed and added right towards the end. just before adding cream.
)salt as required

Garnish:

a few teaspoons of cream or butter for topping the palak paneer (optional)
½ inch ginger, julienned lemon or lime wedges or slices

INSTRUCTIONS

Making the spinach puree:

rinse the palak or spinach leaves very well in running water. tender
stem are fine. if the stems are stringy, then discard the stems.
boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp
salt to the hot water and stir. then add the palak leaves in the hot
water. close with a lid and let the palak leaves sit in the water for
2-3 mins.strain the palak leaves.
immediately add the palak or spinach leaves in a pan or bowl
containing ice cold water. this method helps in preserving the green
color of the spinach. just add 8 to 10 ice cubes to 3 cups water to
get cold water. allow the spinach leaves to be in the cold water for a
minute or two.
then drain the ice cold water. add the spinach in a blender or grinder
jar with chopped ginger, garlic and green chilies.
make a smooth palak puree. no need to add water while making the
puree. keep the spinach puree aside.

Making the palak curry:

heat oil or ghee or butter in a pan or kadai. if using butter, melt it
a low flame making sure that the butter does not brown.
add the cumin and let them splutter.
then add the tej patta or bay leaf.
add the finely chopped onions. saute till the onions become golden.
then add the finely chopped garlic. saute till the raw aroma of garlic
goes away. no need to brown the garlic.
add the chopped tomatoes. stir and saute the tomatoes till they soften.
once the tomatoes are softened and you see fat releasing from the
sides of the mixture. then add the turmeric powder, red chili powder
and asafoetida/hing.
stir very well.
then add the palak puree.
stir well.
add about ? to ½ cup water or as required. stir again.
simmer for 6-7 minutes or more till the palak or spinach is cooked.
season with salt. the gravy or sauce will also thicken by now.
stir and add garam masala powder.
stir again and then add the paneer/cottage cheese cubes.
stir gently and simmer on a low flame till the paneer cubes become
soft and succulent. about 1 to 2 minutes.
lastly add cream. stir gently again so that the cream gets
incorporated in the palak paneer gravy uniformly. switch off the
flame.
stir and serve the palak paneer hot with some rotis, naan or jeera
rice. you can top the palak paneer with some butter or cream also
while serving. also drizzle a few drops of lime or lemon juice on top
along with ginger julienne