Header image

Header image

7/24/2013

Five Spice Salmon Stir Fry / Salmon Fry ~ Indian Style

DSC_0117

DSC_0148

DSC_0137

DSC_0129

Ingredients:-

Salmon Fillets Pieces-5 nos
Red Chilli Flakes- 1/2 tsp
Black Pepper Powder-1 tsp
Crushed Coriander Seeds-1 tsp
Ajwain-1/2 tsp
Kasoori Methi / Fenugreek Leaves Cursed -1/2 tsp
Salt to taste
Lime juice- 2 tsp
Oil-2 tbsp

Method:-

Remove the scales n skin from salmon fillets,cut in to small pieces and wash well and drain completely and keep aside.
IMG_0297

 Take a small bowl,add red chilli flakes,black pepper powder,coriander powder,ajwain and kasoori methi,and salt mix well.
eight
Now coat the fish on both sides with five spices powder. Keep it for 20 -30 minutes.
fish1

When u r cooking before 15 minutes add lime juice to fish pieces rub and keep for 10 minutes.
IMG_0305
Heat oil in a non-stick pan, place the marinated fish and fry for 14 -15 minutes on low to medium flame.
fish2

Once its nicely browned,flip over gently to the other side and roast fish for another 10 -12 minutes till browned.



Serve hot with green chutney.


DSC_0095


DSC_0120

7/17/2013

Eggless Oats & Banana Quick Bread

DSC_0041

DSC_0013

DSC_0031

Ingredients:-

Quick cooking oats-1 cup
Whole wheat Flour-3/4 cup
All Purpose Flour-1/4 cup
Milk-1 cup
Mashed Banana-1/2 cup(use fresh or frozen banana)(i used fresh 1 bananas)
Yogurt-1/2 cup
Oil-1/4 cup
Honey-1/4 cup
Baking Powder-2 tsp
Baking Soda-1/4 tsp
Cinnamon Powder-1 tsp
Salt-1/2 tsp
Almonds-2 tbsp (chopped)



Method:-

 Grease bread baking tin with oil and preheat it 190 degree C for 10 minutes.
IMG_0012
In a bowl add bananas mash nicely with forks or your hands.
banana bread
Take a bowl  and add oats,whole wheat flour ,all purpose flour,salt,chopped almonds,cinnamon powder,baking powder,baking soda and mix well.
 banana bread1
 banana bread2
banana bread3
In another bowl add smashed banana (about half cup),milk,yogurt,oil,honey and beat well.
banana bread4
banana bread5
Keep adding the dry ingredients in small quantity into the wet ingredients and mix with a spatula.

banana bread6
Pour the batter into the pre heated baking tin ,sprinkle a tbsp of oats over the batter and bake at 190 degree C for 30 minutes or till the top turns golden brown in color.Take out from the oven and insert a clean knife or tooth pic ,if it comes out clean the bread it done.
banana bread7
Let stand on wire rack for 20 minutes,run a knife around the tin to loosen the bread and turn it on a flat board.Cool ir completely before slicing it ti get even slices.
banana bread8


Perfect Tea time indulgence with Nutella spread....


Notes:-

The bread is midly sweet,add extra sugar if you like sweet bread.
Baking time may change due to the variations in oven temperatures.
Yogurt or curd used here is fresh and thick.
Quick coking oats does not need to be soaked in liquid before using.

DSC_0022


DSC_0019




7/09/2013

Cranberry Pistachio Shortbread

DSC_0035
DSC_0003

 DSC_0004
Ingredients:-

All Purpose Flour-1 1/4 cups
Butter softened-1/2 cup (1 stick)
Sugar-1/3 cups
Vanilla Extract-1/2 tsp
Pista Coarsely - 1/2 cup(chopped)
Dried Cranberries-1/2 cup(chopped)


Method:-

Chop the pista and dried cranberries.

shrotbread
Mix all purpose flour and salt and keep aside.


shrotbread1
Beat butter until smooth.(about 1-2 minutes)

shrotbread2
Add sugar and beat until creamy.(about 3 minutes)

shrotbread3
Add vanilla extract and mix.

shrotbread4
Stir in the flour-salt mixture and mix gently.

shrotbread5

Add pistachio and cranberries.
Mix to combine.If the mixture is crumbly,use a few drops of water to form a dough.
shrotbread6
Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.

Wrap it and place in refrigerator for 2 hours.
shrotbread7
Preheat oven to 325F with the rack in the center of he oven.Line two baking sheets with parchment paper.
Remove dough from refrigerator and slice into i cm thick slices.
shrotbread8
Place the cookies on the prepared baking sheet,spacing about 2 inches apart.Bake for about 15 - 2o minutes,or until the cookies are just beginning to brown around the edges.Remove from oven and cool on a wire rack.
shrotbread9

Tasty and colorful cookies ready.

DSC_0011

DSC_0037


DSC_0056

DSC_0088

7/01/2013

Thenkuzhal Murukku

DSC_0181
DSC_0185
DSC_0152



Ingredients:-

Rice Flour-2 cups
Urad Dhal Flour-1/2 cup
Butter-3 tbsp
Hing- a pinch
Sesame seeds-2tsp (optional)
Water-as required
Salt to taste
Oil -for deep frying


Method:-

I used store brought urad dal flour.So i slightly dry roasted in a pan with out changing its colour.
murukku
Add rice flour,urad dal flour,cumin seeds,sesame seeds,salt and butter in a bowl and mix well.
murukku1
murukku2
Add hot water (not very hot only hand bearable hot water)little by little form a soft non sticky dough.First i used a spoon then mixed well with hands to bring it to a soft dough.
murukku3

Heat oil in kadai apparently,enough o deep fry the murukkus.
Fill the murukku press with this dough with murukku 3 rounds holes plate.grease some ladles and make murukku first in that then drop then in oil.This way we can make decent shapes also our hands wont feel the heat.Deep fry in medium flame.
murukku4
Fry them till golden brown in medium flame.Make sure it gets cooked evenly on both sides,turn over accordingly.
murukku5

Drain in tissue,cool down completely and then store in airtight container.
IMG_0360



Note: make sure you keep the dough covered through out to avoid drying of the dough.

DSC_0212

DSC_0153

Divya's Recipes   © 2008. Template Recipes by Emporium Digital

TOP