Showing posts from April 17, 2009

Fish In Spicy Fry Batter

Fish In Spicy Fry Batter

Serving Size : 4

For the Spicy Batter:
2 cups buttermilk
1/4 tsp garlic Salt
3 eggs, lightly beaten
1 tsp salt
several dashes of tabasco sauce
lots of pepper, to taste
3 shakes worcestershire sauce
1tsp chillie powder

Combine all the ingredients in a large bowl and keepa side

1lb fish of any kind
salt and pepper
juice of a small lime
1 cup self-rising flour

Preparation Methods
Wash the fish well and mix well with salt,pepper and lime juice.Dip fish or seafood, in egg batter, then roll in flour. Fry in moderately hot oil until golden brown.

Fried Mixed Vegetable Noddles

Fried Mixed Vegetable Noddles

Serving Size: 5

2 cups boiled noddles
1 cup julienne carrots
1 cup shredded cabbages
1 cup shredded carrots
1 cup chopped green capsicum
1/4 cup chopped green beans
1/4 cup chopped cauliflower
1/4 cup bok choy
1 cup chopped onions
3 garlic cloves minced
1tbsp dark soya sauce
1tsp grama masala
1 cup chopped fried tofu
chopped coriander leaves
sliced spring onions
2tbsp hot sauce mixed with 2tbsp light soya sauce
salt and pepper to taste

Preparation Methods:

Heat a heavy wok with 2tbsp oil on medium flame and add the minced garlic cloves.Fry garlic till it becomes little brown and then add the chopped onions. Once they turned brown add all the chopped vegetables with salt ,pepper,dark soy sauce and gram masala. Saute till all the vegetables become tender and then add soy sauce and hot sauce mixture.Reduce the flame to low and add boiled noodles and mix well.Stir-fry for 1-2 minutes and adjust seasoning as per your taste. Add spring onions and chopped coriander leav…

Pavakkai Poriyal

Pavakkai Poriyal

Serving Size: 4

1 cup chopped
1 large chopped onions
2 garlic clove minced
tsp gram masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp crushed chili flask
1tsp uraldhal
1/2tsp mustard seeds
1/4tsp cumin seeds
3 curry leaves
2tbsp crushed tomato puree
1/2 cup hot water
2tbsp coconut powder
salt to taste

Preparation Methods:
Heat a wok with 2tbsp oil and splutter curry leaves,mustard,cumin,uraldhal and chillie flask followed by the chopped onions and minced garlic cloves. Once the onions turn brown add the chopped pavakkai and salt. Saute for 10 minutes- then add all the spice powder with 1/2 cup of hot water. Cover with a lid. Once they are tender, and all the water has evaporated adjust the level of salt and spice. Finally add the coconut powder and give a good saute then remove from flame and transfer to serving bowl with chopped coriander leaves.