Friday, September 18, 2020

Avoli / Pomfret fry

Ingredients
5-6 Avoli / White Pomfret (cleaned)

For the masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp ginger garlic paste
Salt to taste
2 tsp lemon juice
A handful of curry leaves

Coconut oil for frying
(You can use any oil that you like, but coconut oil adds a wonderful aroma and taste to the dish)

Method

Clean the fish. Make slits on the skin
In a small bowl, mix together ginger garlic paste, dry spices and salt. Mix together to make a thick paste, adding the lemon juice.
Marinate the fish for a minimum of 1 hour.
Heat coconut oil on a tawa.
Once the oil is hot, add the curry leaves and carefully place the fish on the hot tawa.
Cook on low to medium heat for 5-7 minutes before flipping the fish over.
Cook until the insides are cooked and the fish skin is crispy and golden brown.
Serve hot garnished with fried curry leaves.


Monday, September 14, 2020

Spinach Mushroom Pasta


Ingredients
2 cups Penne pasta
2 cups finely chopped spinach
1 cup chopped button mushrooms
1 tbsp minced garlic
1 tsp pasta herb mix or Italian herb mix
1/2 tsp red chilli flakes
Salt and Pepper to taste
1-2 tbsp Extra Virgin olive oil
1/4 cup shredded parmesan cheese

Method

Boil 3-4 cups of water adding salt to taste.
Once the water starts to boil, add the penne pasta and cook for 10-11 mins till Al dente.
Meanwhile, heat a pan and pour in olive oil. Add the chopped mushrooms and saute till the water from the mushrooms dry up. Remove the sauteed mushrooms from the pan and save for later.
Add the chopped spinach to the hot pan and saute the spinach till it is dry.
Add in the sauteed mushrooms. Add the minced garlic and saute for a few minutes.
Once the garlic is cooked, add the spices and saute for 2 minutes.
Add the cooked pasta and coat with the spinach - mushroom mixture.
Turn off the heat and sprinkle with shredded parmesan cheese.
Serve hot.

Friday, September 11, 2020

Veg Chopsuey

Ingredients
2 packet instant noodles

1 onion
1 green capsicum
1 red or yellow capsicum
A handful of green onions
1-2 carrots
4 to 5 baby corn
A handful of French beans
5-6 cloves of garlic

2 tbsp schezwan sauce
2 tbsp tomato ketchup
1 tablespoon hot and sweet chilli sauce
1 teaspoon soya sauce
1 teaspoon corn flour
Water as required
Oil for frying

Method

Boil 4 cups of water. Add the noodles, cook for 3 to 4 minutes. Strain the noodles and set aside on a separate plate to cool.

Cut the onions and capsicums into bite-sized cubes. 
Julienne the carrots, baby corn and french beans.
Finely chop the green onion stems and Garlic.
Heat 2 teaspoon oil in a pan. Add the onions and bell peppers. Saute on high heat for 2 to 3 minutes. Add the finely chopped garlic and half the green onions. Saute for another minute. Then add in the rest of the vegetables. Continue to saute on high heat for few minutes. The vegetables must be partially cooked and crunchy. After a few minutes, add in the sauces. Continue cooking on high for minute. 
In a bowl mix together one teaspoon of corn flour with some water. Pour this into the pan with the vegetables. Add more water if required to make a gravy. Turn off the heat and set aside.
In the meantime heat oil in a pan to deep fry the cooked noodles.
NOTE: Make sure that the noodles have cooled down before frying. Also the water must be completely strained from the noodles before adding it to the hot oil.
If noodles haven't cool down completely or or if there is water content in the noodles, it will soak up lot of oil while frying. It will also take more time to fry the noodles if they haven't cooled down.
Once the noodles are fried to a golden brown colour, remove from the oil and strain excess oil on a paper towel.

To serve :
Place the fried noodles on a serving dish and top with the gravy and vegetables.
Garnish with some chopped green onions and serve immediately.


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