FISH MANCHURIAN

HOLIDAYS ARE ALWAYS MEANT FOR TRYING OUT SOME NEW RECIPES FOR OUR LOVED ONES.FEW MONTHS BACK I STUMBLED UPON THIS AMAZING RECIPE AND MY FAMILY GAVE A BIG THUMPS UP FOR THIS .I HAVE ALREADY TRIED MANY VARIETIES OF MACHURIAN (CAULIFLOWER MANCHURIAN ,CHICKEN MACHURIAN ,PANEER MANCHURIAN ETC.).THIS ONE TASTES INCREDIBLY DELICIOUS ,SO LETS GET INTO THE RECIPE.

INGREDIENTS

SKINLESS BLACK POMFRET-5OOGMS

CORN FLOUR-1TBSP

PEPPER POWDER -1TSP SALT

SALT

OIL -2&1/2 TBPS( ALSO FOR DEEP FRYING FISH PIECES)

GARLIC -3 CLOVES

GREEN CHILLIES -3

CHOPPED ONION-1

CAPSICUM -1

KASHMIRI CHILLI 1&1/2 TSP

TOMATO KETCHUP 2 TBSP

SOYA SAUCE -1 TBSP

CORN FLOUR-2&1/2 TBSP

WATER -1/2 CUP

CORIANADER LEAVES FOR GARNISHING

METHOD

  • FIRST OF ALL WE NEED TO CLEAN THE FISH PIECES WITH 1 TBSP OF VINEGAR OR LEMON JUICE .THIS WILL HELP REDUCE THE STENCH OF FISH TO A GREAT EXTEND.
  • MARINATE THE FISH PIECES WITH CORN FLOUR,PEPPER POWDER AND SALT.HERE I HAVE USED SKINLESS BLACK POMFRET .WE CAN EVEN USE ANY FISH WHICH ARE LESS IN THORNS . MEATY FISHES LIKE KING FISH ,FISH FILLET ETC. WOULD BE THE BEST CHOICE .
    • TAKE A KADAI OR FRYING PAN AND ADD ENOUGH OIL FOR DEEP FRYING FISH PIECES.
    • ONCE THEY ARE PROPERLY COOKED, TRANSFER IT INTO A PAN.
    • TAKE ANOTHER PAN ,POUR SOME OIL ,ONCE THE OIL IS HEATED UP ,ADD FINELY CHOPPED GARLIC AND GREEN CHILLIES .
    • SAUTE IT UNTIL IT’S RAW TASTE GOES OFF.
    • ADD FINELY CHOPPED ONIONS LET IT BECOME TRANSLUSCENT.
    • FINALLY ADD SOME CHOPPED CAPSICUMS. WE CAN EVEN USE MULTI COLOURED BELL PEPPERS TO MAKE IT EVEN MORE APPEALING.
    • NOW IT’S TIME TO ADD SOME MASLA AND SAUCES.
    • ADD KASHMIRI CHILLI POWDER AND MIX WELL.
    • POUR SOYA SAUCE AND TOMATO KETCHUP .
    • MAKE A SLURRY OF CORN FLOUR .
    • TAKE A SMALL BOWL ADD 2&1/2 TBSP OF CORNFLOUR AND MAKE CORNFLUR BATTER BY ADDING 1/2 A CUP OF WATER .
    • MAKE SURE CORN FLOUR SLURRY IS SMOOTH AND LUMP FREE.
    • POUR IT ON TO THE PAN .MIX WELL.
    • ADD FRIED FISH PIECES AND COAT IT WELL WITH SAUCES AND MASALA.
    • COOK IT IN A MEDIUM FLAME.
    • FINALLY ADD SOME CORIANDER LEAVES OR SPRING ONIONS .
    • FISH MACHURIAN IS READY SERVE !!!!!!

STEP BY STEP METHOD WITH PICTURES

MARINATE THE FISH PIECES WITH CORNFLOUR,PEPPER POWDER AND SALT
DEEP FRYING MARINATED FISH PIECES
SAUTE ALL THE VEEGGIES .

ADD TOMATO KETCHUP AND SOYA SAUCE

ADD FRIED FISH PIECES AND COOK IT FOR A WHILE ,LET IT ABSORB ALL THE FLAVORS OF SAUCES .

FISH MACHURIAN IS READY TO SERVE . IT TASTES GOOD WHEN SERVED WITH SOME FRIED RICE ,NAAN ETC.

FOR MOR RECIPES VISIT :

https://www.youtube.com/c/BEENASRECIPES

TUNA BREAD ROLLS

IF YOU ARE SEARCHING FOR AN INNOVATIVE AND SCRUMPTIOUS EVENING SNACK RECIPE ,TUNA BREAD ROLLS WOULD BE THE RIGHT CHOICE.

BREAD ROLLS  CAN BE PREPARED EARLER  AND STORED IN THE FREEZER SECTION OF THE REFRIGERATOR  UP TO TWO WEEKS .FRY AND SERVE WHEN EVER REQUIRED .

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INGREDIENTS

TUNA CHUNKS SMALL TIN
ONION1 FINELY CHOPPED
CAPSICUM1/2 PIECE
OIL2TBSP
TURMERIC POWDER1/4TH TSP
KASHMIRI CHILLI POWDER1TSP
CORIANDER LEAVES
GARAM MASLA 1/4TH TSP
SALT
BREAD SLICES
OIL FOR DEEP FRYING

METHOD

REMOVE EXCESS SALT WATER FROM TUNA CHUNKS AND KAEEP IT ASIDE.

HEAT A PAN ADD 1 TBSP PF OIL

SAUTE FINELY CHOPPED ONIONS AND CAPSICUM UNTIL THEY GET HALF COOKED

ADD TURMERIC POWDER,KASHMIRI CHILLI POWDER AND MIX WELL.

ADD TUNA CHUNKS ,MIX IT WELL WITH MASALA, LET IT COOK FOR FEW MINUTES.

CHECK THE TASTE AND SPRINKLE SOME SALT.

FINALLY ADD SOME CORIANDER LEAVES AND SWITCH OFF THE FLAME.

FILLING IS READY LET IT COOL FOR A WHILE.

STEAM COOK THE BREAD SLICES FOR FEW SECONDS ,THIS WAY WE CAN FOLD THE ROLL UPS EASILY WITHOUT BREAKING IT.

FLATTEN THE BREAD SLICES USING A ROLLING PIN .

ADD PREPARED TUNA FILLING  AND SOME MOZZARELLA CHEESE.

 GENTLY  ROLL IT UP.

MAKE ALL THE BREAD ROLLS FOLLOWING THE SAME PROCEDURE.

ONCE IT IS READY DIP EACH BREAD ROLL IN THE EGG BATTER AND COAT IT WELL WITH BREAD CRUMBS.

REFRIGERATE IT FOR 15 MINUTES.

HEAT SOME OIL IN A FRYING PAN FOR DEEP FRYING BREAD ROLLS.

FRY THIS UNTIL IT BECOMES CRISPYY AND BROWN IN COLOUR.

SERVE HOT WITH SOME TOMATO KETCHUP.

STEP BY STEP PROCEDURE

remove excess salt water from tuna chunks
heat oil in a pan ,add onions and capsicum, saute it for few minutes .
add masala (turmeric powder, chilli powder, garam masala and salt) let it cook for few minutes.
flatten the bread slices and add filling along with mozerella cheese .Roll it up and keep aside.

Dip in egg wash and coat well with bread crumbs .
Deep fry until crispy
crispy bread rolls are ready to serve !!!!

CHICKEN CHILLI WITH LEFTOVER GRILLED CHICKEN

B0B92C7D-3619-4D7F-8301-343B5DD7BDB4simple  chicken recipe with leftover grilled chicken .You can either serve it as a side dish for chapathi or use as a filling for sandwiches .

INGREDIENTS

Shredded grilled chicken -2 cups

grated ginger -1 tbsp

minced garlic -3 cloves

onion -1 finely chopped

turmeric powder-1/4 th tsp

chilli powder (less spicy ) -2 tsp

OIL-1 TBSP

salt -as per taste

coriander leaves for garnishing

METHOD

Heat oil in a pan ,saute finely chopped ginger garlic until it’s raw taste go off.

Suate finely chopped onion until it becomes transluscent.

Add turmeric powder and chiilli powder.

Add shredded grilled chicken  Mix well.

sprinkle little bit of water just to combine everything.

Add some salt to taste.Cover this up ,cook for 2 -3 minutes in medium flame .

Garnish with some coriander leaves .

Server hot with some chapathi , rice etc.

You can even use it as filling for sandwiches .

 

CHICKEN SPRING ROLLS

CHICKEN SPRING ROLLS

Easy to make evening snack recipe.

INGREDIENTS

chicken breasts-2

Minced garlic-5

Grated carrot-1

Grated cabbage-2 cup

Spring onions-1/4 th cup

Pepper powder-1&1/2 tsp

Soya sauce-1 tsp

Red chilli sauce-1 tsp

Salt to taste

Readymade spring roll sheets-20

Maida/ All purpose flour-1 tbsp

Oil for deep frying

METHOD

*Marinate the chicken pieces with 1/2 tsp of pepper and salt.Keep the marination for 10 minutes.

*Cook this until chicken become soft .

*keep it aside and once it cools down shred the chicken pieces

*Heat a pan , add 1 tbsp of oil , sauté minced garlic until it ‘s raw flavour go off.

*Add grated cabbage and carrot ,sprinkle some salt and 1 tsp of pepper powder.

*Mix well and let it cook for 2 minutes, add shredded chicken along with soya sauce and chilli sauce.

*Combine everything very well and cook for another 2 minutes.

*Switch off the flame and let it cool.

*Take a small bowl add all purpose flour and make a thick batter by pouring water.

*Take a spring roll sheet add 1 tbsp of prepared chicken filling.

*Roll it till the middle portion and fold it from sides .

*Roll it up and seal the edge with the prepared maida batter.

*Make all the spring rolls like this.

*You can make 20 spring rolls with this much of filling.

*Heat enough oil for deep frying. Deep fry all the spring rolls until it’s colour become golden .

*Serve hot with some tomato ketchup.

NOTE.

•Keep the spring roll sheets out the refrigerator 1 hour before preparation.

•Cover the spring roll sheets with a damp towel, this way spring roll sheets will be moist and soft.

•Once the spring rolls are ready to fry you can either deep fry all or freeze it up to two weeks in a ziplock bag.

• Make sure that the edges of the spring rolls are sealed well with the maida batter. Otherwise filling will come out while deep frying the spring rolls.

Watch more recipes videos :

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CHICKEN 65 RECIPE

 

 

 

 

Today i am here with a delicious chicken recipe ,chicken 65 .This can be served as a starter or as a side dish for fried rice .I have used boneless chicken pieces to prepare this yummy starter dish .We can even use chicken with bones and follow the same method.

 

INGREDIENTS

Boneless chicken (2chicken breast pieces)-400gms

chilli paste -2 tbs(made a paste of 5 kasmiri chilli )

ginger garlic paste-1&1/2tbsp

salt

pepper-1tsp

vinegar-1 tsp

turmeric-1/4th tsp

corn flour-2 tbs

ginger-medium sized

garlic-6 cloves

curry leaves -3 sprig

oil-for deep frying chicken

oil- 2 tbsp

kashmiri chilli powder-2 tsp

crushes pepper -1 tsp(optional)

 

METHOD

  • Wash and clean the chicken pieces,cut them in to cubes.
  • Marinate  the chicken pieces with ,turmeric powder,homemade kashmiri chilli paste,ginger garlic paste ,salt and pepper powder .
  • Keep the marination for 20 minutes.
  • After 20 minutes add corn flour ,and mix well.
  • Break 2 eggs in to a bowl and whisk well.
  • Dip each chicken pieces in the egg wash and deep fry in the medium hot oil.
  • Fry all these chicken pieces in smaller quantity,let them become cripsy golden in colour.
  • Transfer these fried chicken pieces in an oil absorbant paper.
  • Another pan add 2 tbsp oil,once the oil become hot add finely chopped,ginger, garlic ,green chillies and curry leaves.
  • Saute it for 2 – minutes,when it’s raw taste goes off,add kashmiri chilli powder and some salt ,mix well.
  • Now we can add fried chicken pieces and coats well with these masala,which will give nice colour for chicken 65.
  • Finally sprinkle some crushed pepper (optional) which will make chicken 65 little more spicy.
  • Great dish to serve as a starter or side dish for any kind of fried rice !!!
  • Serve hot!!!!

 

Note:

  • No need to add any food colour for chicken 65’s preparation,kashmiri chilli powder will give tempting red colour for this dish.
  • Finally salt should be added very carefully.little bit only required.

 

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