BATTER FISH Recipe

BATTER FISH

 

 Ingredients:

• Handful parsley 500 grams, any white firm flesh fish fillet (River sole or Sea bass)
• 1 Tbsp white flour (Maida)
• Finely chopped
• Oil for deep frying

For the batter:

• 1 tsp baking powder
• 1 cup white flour (Maida)
• 1 egg (Optional)
• 1 cup soda water
• Salt and pepper to season

Method:

• Clean the fish under running water, pat dry and roll it in flour and parsley,
• Keep aside For the batter , in a clean bowl whisk together soda water, baking powder, egg, flour and the seasoning into smooth consistency.
• Heat the oil in wok/deep pan, Now dip each piece of fish in batter, coating them well and gently place them into hot oil.Fry on medium heat till golden.
• Serve with a wedge of lemon, Chips with salt and vinegar.

ENJOY THE RECIPE!!! HAPPY COOKING....

EGG BIRYANI Recipe

EGG BIRYANI 

    Ingredients:

• 2 cups rice
• 100 gram ghee or sunflower oil
• 4 tomatoes
• 5 big onions
• 1 cup cut small onions
• 2 cinnamon sticks
• 2 cloves
• Big elaichi cardamom one piece
• Shah jeera – 1 tsp
• Green chillies – 4
• Ginger – small piece
• Garlic- three pods small
• Coriander leaves – small cup cut
• Mint half cup cut
• Celery – little bit – one stalk
• Two slices bread in small pieces
• Cashew and raisins 50 grams each
• Pepper corn = 5-6

    Directions:

• Soak the rice in water – 15 minutes max and keep it aside, after draining the water.

• Cinnamon sticks, pepper corn, and big elaichi, cloves are put into half the total ghee and heat it. Then put the rice into the mix, and then fry it till it becomes light brown – 3-4 minutes. Then keep it aside.

• Remaining ghee in another frying pan, add the nuts and the raisins and fry it till golden brown and keep it aside. Then in the same oil add the 1 cup small onions and fry it till its golden brown and keep it aside.

• The 5 big onions are chopped finely and then added to this oil till its brown. Now make paste – ginger, green chilles, garlic, and shah jeera and put this paste into the onions. Then add the tomatoes, coriander leaves and mint leaves and fry it till the masala smell comes up – altogether it takes around 10 minutes of cooking. Remove half of this mix and keep aside- and make it into a paste. In the remaining onions, add 3 cups of water and add to the rice and add salt for taste. Cook till rice is cooked and water is absorbed. The remaining paste put boiled eggs and fry it – 3-4 minutes till the masala sticks to the eggs. The eggs can be kept on top of the biryani along with the bread fry.

• Red chili powder is not used because green chili is added as a paste. Lime is not used because we have used plenty of tomatoes. Poppy seeds have not been used. Turmeric can be added as a pinch. Lime is used when we go for the layering method.

• Serves 4 people

ENJOY THE RECIPE!!! HAPPY COOKING....