Masala Salmon Fry

                         
                     Masala Salmon Fry is loved by almost all non-vegetarians..!!Today, i am going to share with you a Masala Salmon Fry recipe that is easy to make ,yet very tasty!!!

                   


Ingredients :-

Salmon Fish Fillets or big slices- 1 slice big size, cut it medium size pieces ( u can use fillets or slices with bones as u like)
onions-1 big (cut into chunks)
Ginger -Garlic paste-2 tbsp
Red Chilli powder-2 tbsp
Turmeric powder-1 tsp
Salt to taste
Lime juice- 2 tsp
Oil-1tbsp and required to shallow frying



Method:-


Cut in to small pieces and wash well and drain completely and keep aside.

Marinate the fish with turmeric powder,red chilli powder,ginger garlic paste ,salt a,lemon juice,oil and onion pieces mix well with all masala.

Marinate for 1 day before or at least 5 to 6 hours for marination.

 Heat oil in a pan.Add the masala fish pieces ,use high flame initially and low flame to cook.
Fry the fish on both sides till it turns golden brown and crisp from outside.

Transfer it to a plate and serve with rice ,like a side dish Enjoy!!

Note:-

The same way can be tried to fry any type of fish.But just take care of the cooking time as it varies based on the type of fish.

Stir Fry Arbi (Taro Root Fry)

Ingredients:

Taro roots (Arbi )-6 medium
Whole Red pepper Chillis-3 nos
Carom Seeds-1 tsp
Coriander Powder-2 tsp
Turmeric Powder-1/4 tsp
Red Chilli Powder-1/4 tsp
Mango Powder (Amchoor)-1/2 tsp
Oil-3 tbsp
Salt to taste

 Method:-


Wash  the taro roots and pat dry.Peel them and  thin slices.

Heat the oil in a frying pan over medium high heat.
Add Carom Seeds (ajwain) and whole red pepper,stir fry for few seconds until red pepper has become little dark in color.

Add sliced taro roots stir-fry for 2 to 3 minutes and  and turmeric powder , salt mix well and cover.

Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between)and cover it back until they are tender.

Next add coriander powder,red chilli powder,mango powder  stir fry until taro roots are light golden brown this will take about 4 minutes.

Taro roots will be lightly crunch.Serve with rice or rotis.Enjoy it!!!

Vegetarian Lettuce Wraps

                This delightful dish is bursting with beautiful and healthy flavors and is so easy to make.And the best part is that you can serve it as a starter or a side.

Ingredients: (Serves - 4)

Iceberg Lettuce
Water-3/4 cup
Cornflour or Cornstarch-2 tsp
Sugar-1tsp
Ginger-1 tbsp (chopped or crushed)
Sesame Oil-3 tbsp
Vegetables-2 cups (cabbage,beans,carrot,capsicum,corn,zucchini)
Soy Sauce-1 tbsp
Dry Red Chilli -1 no (roasted)
Black Pepper-1/2 tsp
Salt
Toasted Walnuts or Pine nuts -2 tbsp (Crushed)
Schezwan Sauce or any chilli sauce -2 tsp (optional)( i added i like little spicy u r choice) 


Method:-

Separate the Ice berg lettuce leaves and soak them in ice cold water.This will help to keep the leaves crisp.So do not miss this step.

In a pan add walnuts or pine nut dry roast them and chop and keep it aside.

In a pan take red chillies dry roast and crush into powder.Keep it aside.

 

In a bowl,put in 3/4th cup water and mix in the cornstarch and sugar.Keep aside.

In a wok ,heat the sesame oil and put in the ginger.Stir fry it for a minute and then add all the finely chopped vegetables.

Stir fry all the vegetables,until done for about 4 to 5 minutes.
Put in the water cornflour mixture,soy sauce,crushed red chilli,pepper,schezwan sauce, and salt.Cook until the sauce thicken,which should take about 3 to 4 minutes.Take off the heat and sprinkle in the toasted walnuts.

Place a portion of the vegetables over a crisp lettuce cup and repeat with the other leaves until the vegetables are used up.

Serve as a started or a side.

Hyderabadi Chicken

 

Ingredients:-

Chicken- 1/2 kg (preferably curry cut)
Onion-2 big onion (Indian Variety)
Tomato-1 medium
Yogurt-1/3 cup

For Spice Paste:

Ginger-1"

Garlic-6-7 cloves

Poppy seeds-2tsp

Green Chillies-2 nos

Dry chillies-3 per u r taste

For Spice Powder:-

Cumin Seeds-1/2 tsp

Coriander Seeds-1 1/2 tsp

Black Pepper corns-1/2 tsp

Green Cardamom-2 pieces

Cinnamon -1"piece

Cloves-4 nos

Oil-1/2 tsp

For Curry:

Turmeric powder-1/2 tsp

Salt to taste

chilli powder-1/2 tsp

Kashmiri mirchi powder-1 tsp (optional) ( i used to get real good red color)

 Oil-4 to 5 tbsp

Whole Garam masala  For Curry :

Cloves-2

Pepper corns-5 nos

Little Mace 

Cinnamon-1/2"

Method: 

 Wash and drain all the excess water from chicken.Add the yogurt,pinch of salt and the chilli powder.Mix well.Cover and set aside till needed.

Take a pan heat 1/2 tsp oil.Roast all the spices under spice powder on low heat till they are couple of shades darker.Take out and let it cool.Then grind to a fine powder.Keep it aside.

Grind all the ingredients under spice paste and set aside.

Slice the onion finely  or chop them in your chopper.

Heat the rest of the oil in big wok or pan.Slightly pound the whole garam masalas and add to the oil when it start to smoke.Keep the flame on medium and once they start to pop and the chopped onions.Add a pinch of salt and caramelize it on medium flame till they turn golden brown in color.Approx 5-6 minutes.

 

Now add the ginger-garlic spice paste,turmeric powder,Kashmir chili if using and cook it until the raw smell is gone and oil start to appear on sides.Cut the tomato in to small pieces and add with 1/2 tsp more salt.Mix and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.

Add the chicken along with the marinate and cook it on medium flame by stirring and cover for another 10 -12 minutes till you see every spice mixed up and turning a hue of brown.The best indicator again would be the oil surfacing on the top.

 At this stage add spice powder and 2 cups of warm water,crank the heat up,cover with a lid and pour little water on the top of the lid.I like to see oil separated in my chicken curries and this process ensures that no flavors is lost.Also the water on the lid will get warm which you can add to the curry if needed.Try not to add cold water to curries.

Cook for another 4-5 minutes.Mix check seasoning and take off the flame.Keep covered till you are ready to serve.This curry u if u want little tick boil for some more time.

Serve with plain white rice or rotis or naans.To make things regal you can also make some pulao or parathas.

Notes:

Please adjust the amount of water as per the gravy you need.

Also decrease the amount of chillies used in the recipe as per your heat quotient.