Scrambled Fish Fry !

This scrambled fish fry recipes is my way to incorporate omega3 fatty acids in to our everyday meal and a checkmate to fish smell which you don’t want to spread during your lunch hours @work & the fry stays tasty and good for the whole week J Well, what else when a busy bee wants to create a healthy lunch menu !!!

Scrambled fish fry

Ingredients:

Fish Fillets – 4 to 5

Ginger & Garlic paste – 1 table spoon

Red Chilli powder – 1 table spoon

Turmeric powder – 1/2 tea spoon

Coriander powder – 1 table spoon

Cumin powder – 1/2 table spoon

Cumin seeds – 1 tea spoon

Dry Red Chilli – 3 to 4

Garam Masala powder – ¼ tea spoon

Salt – As per the taste

Curry Leaves – 6 to 7

Oil – 3 to 4 table spoons

Preparation:

-        Clean the fish fillets (I used Tilapia) and apply little salt and place them on shallow pan, cover the pan with a lid and cook under low heat.

-        Turn the fillets on to the other side after few minutes…let fillets be steam cooked under low heat.

-        Once done, take them on to a plate..let them come to room temperature and then..just scramble the cooked fillets.

Fish pottu fry

-         Heat the oil in the pan, add cumin seeds, dry red chilli and curry leaves..fry them for few seconds and slowly start adding rest of the powder EXCEPT garam masala powder. Fry these under low heat until you feel the nice aroma..

Fish Fry

-        Add the steam cooked and scrambles fish sillets to the pan..give it a nice stir..& adjust the salt, add the garam masala powder.

Scrambled Fish fry

-        Cover the pan with a lid..let it cook for 2 to 3 3 minutes and turn off the heat.

and…….that’s it…scrambled fish fry is all ready and good to go for the whole week !!

Nuts & Poppy Seeds Kheer !

On this Maha Shivratri day, to offer as prasadam.. I decided to go with super quick & easy ' Nuts & Poppy Seeds milk / Kheer 'which is enhanced with Rose water...

Nuts & Poppy seeds kheer !

Ingredients:

Milk - about 1 & 1/2 cup
Sugar - 2 table spoons

Almonds - 7 to 8

Pistachios - 7 to 8
Cashews - 6 to 7
Poppy Seeds - 1 table spoon
Cardamom powder - 1 pinch
Saffron strands - a pinch
Rose Water - 1 tea spoon (OPTIONAL)

Preparation:

• Soak all the almonds, pistachios, poppy seeds & cashews in water for at least two hours. Grind it to a coarser(preferably) or smooth paste adding the required water.         

Nuts & Poppy seeds kheer !

• In the luke-warm milk (2 table spoons of milk) soak the saffron strands & keep it aside.

Nuts & Poppy seeds kheer !

• Boil the milk ,add sugar, add the ground paste to the milk and boil for 3-4 minutes in medium flame.

          

Nuts & Poppy seeds kheer !

• Add the saffron soaked milk & rose water along with cardamom powder and boil the milk for another 2 to 3 minutes under low flame.         

Nuts & Poppy seeds kheer !

• Turn off the heat & let it cool down well.After it completely cools down,strain the milk and discard the residue ( I prefer not to strain ).

Nuts & Poppy seeds kheer !

• If you prefer to serve Nuts & Poppy seeds kheer chilled, refrigerate for 3-4 hours or overnight.

Banana & Vanilla Blizzard !!

This Banana & Vanilla Ice cream blizzard is inspired from my favorite Dairy Queen's - Banana Split Blizzard… ❤❤❤❤❤❤❤❤…….. 

Banana split Blizzard

Ingredients :

Banana - 1

Pineapple chunks - 1/4 cup

Milk - 1/4 cup

Shredded coconut - 2 table spoons

Strawberry preserves / jam - 2 table spoons

Vanilla Ice Cream - 2 scoops

Preparation :

- In a mixing bowl add sliced banana , pineapple chunks, shredded coconut, strawberry preserve & milk, mix them together..

- Fold in the Vanilla Ice cream, and serve …. ..itzz that simple..enjoy the blizzard !!

Banana & Vanilla Blizzard

Fish Curry !!

Spicy..Tangy…South Indian Style Fish curry….during winter time…simply….delicious !!!
Usually, I buy Red Snapper or Bass for gravy recipes & and Tilapia fillets for fry…This time I got Salmon Steaks….must say..It is worth 'the try'…

Fish pulusu

Ingredients:

Salmon Steaks - 2 (Large Steaks)
Red Chilli Powder - 2 table spoons
Turmeric powder - 1 tea spoon
Whole Black pepper - 1/2 tea spoon
Grated Coconut - 2 to 3 table spoons
White Poppy seeds / gasagasalu - 1 tea spoon
Cumin Seeds - 1/2 tea spoon
Tamarind extract - 1 to 2 table spoons
Chopped Tomato - 1/2 cup
Chopped Onions - 1/2 cup
Green chilli - 2
Ginger & Garlic paste - 1 table spoon
Curry Leaves - 4
Saunf / Fennel seeds - 1/4 tea spoon
Water - 2 to 3 cups
Oil - 2 table spoons
Salt As Per the taste

Preparation:

- Wash the fish steaks thoroughly in the running water and make sure no scales & apply little turmeric & salt and keep them aside.

Andhra Fish curry

- Grind all the masala ingredients into fine paste : coconut, poppy seeds, whole black pepper, red chili powder, cumin seeds, ginger-garlic paste and keep it aside.

South Indian fish curry

- Heat the oil in the pan and add chopped onions, fry until onion turns translucent & then add fenugreek powder.

fish pulusu

- Add the chopped tomatoes and let them cook for some time.

Andhra Fish curry

- Once the seasoning is cooked enough, add the ground masala paste, tamarind extract & curry leaves, turmeric powder, salt, slitted green chilli to the gravy and mix well.

- Add some water as per the thickness of the gravy you wish to,  let the gravy be cooked under medium heat and bring it to boil.

South Indian fish pulusu

- Once the gravy comes to boil slowly add the fish steaks to the gravy,

- Add some water, so that gravy won't be dried up and add the saunf / fennel seeds to the gravy and cook under low to medium heat.

Chepala pulusu

- Gently stir the gravy so that fish steaks are covered evenly with the gravy.

Fish curry

Fish, hardly takes 5 minutes to be cooked…

Once, done turn off the heat and let the curry come to the room temperature & Fish Pulusu curry is ready !!!

Green Peas Chaat !

Chat over a Chaat ?!!! …Heaps of snow..snow & snow…well then it is time for Green Peas Chaat…

Green Peas Chaat

Ingredients:

Dry Green Peas - 1 cup

Chopped onions - 1 cup

Chopped Tomatoes - 1 cup

Chopped Green Chilli - 1/2 table spoon

Chopped fresh coriander leaves - 1/2 cup

Chopped Ginger - 1 tea spoon

Cumin Seeds - 1/2 tea spoon

Water - 2 to 3 cups

Red Chilli powder - 1/2 table spoon

Dhaniya / Coriander powder - 1/2 tea spoon

Garam masala - 1/2 tea spoon

Lemon Juice - 1table spoon (approx)

Oil - 1 table spoon

Butter - 1 tea spoon

Gol Gappe - 6 (approx)

Salt - As per the taste

Preparation:

- Soak the dry peas in water for at least 4 hours & then pressure cook them. Separate the boiled peas from water and keep them aside & save the drained water..we can use this water while cooking.

Green Peas Chaat

- Heat the oil and add cumin seeds & chopped ginger, then followed by chopped onions.

Green Peas Chaat

- Let the onions be cooked & add the chopped tomatoes, green chilli and let them cook well until onions & tomato be soft and translucent.

Green Peas Chaat

- Slightly mash the boiled green peas & add in the pan..and add some earlier saved water…

Green Peas Chaat

- Add chilli powder, dhaniya powder & salt and stir well. Cover the pan with a lid and let the chaat be cooked slowly.

- Occasionally check and keep adding the water so as to maintain the chaat consistency..

Green Peas Chaat

- After 5 to 10 minutes, add the garam masala powder & butter to the chaat and stir well and leave the chaat to be cooked for 5 minutes more.

- Once Done, turn off the heat and start serving the chaat while it is hot…

- Add the crumbles of gol gappe on the top of the chaat…

Green Peas Chaat

- Followed by layering with chopped onions, tomatoes and coriander leaves.

- Top it with bit of lemon juice…and can add some chilled yogurt & sweet chutney !!

Enjoy the Hot & Yummy Green Peas Chaat…while it lasts….!!!!

Green Peas Chaat

Drunken Pears !!

Wishing you all A very Happy & Successful New Year !

Drunken Pears

When I had this 'Drunken Pears' dessert for the first time.. I was so floored with the way they were served ( truly a jewel on the plate) .. the sweet & savory … my taste buds were well treated ❤❤❤!!! I reserved this recipe to share on my blog with you all for the special day..this new year eve !!!…here is the recipe for you all…

The original recipe is with red wine… I just wanted to turn this dessert a sober & non-alcoholic… used orange juice & pomegranate juice (POM)…If you don't mind binging on an alcohol induced dessert..go with the red wine… 🍷

Ingredients :

Pears - 2 (small to medium size)
Sugar - 2 table spoons
Orange Juice - 1/2 cup
Pomegranate Juice - 1 cup
Water - 1/2 cup
Cinnamon stick / vanilla bean - 1 (OPTIONAL)

Preparation :

- I used POM : Pomegranate cherry juice & freshly sqeezed orange juice.

Drunken Pears

- Wash the pears, peel off & remove the seeds with seed remover. If you don't have seed remover…no issues..just leave them… even the bottom of the pears..so that while serving it would be easy.

Drunken Pears

- In a sauce pan add the pom, orange juice, cinnamon stick, vanilla bean & sugar.

- Make sure the sugar is dissolved completely.

Drunken Pears

- Bring the pom & orange juice mix to boil & then add the pears to the sauce pan, cover the pan with a lid and let them cook under low heat.

- Occasionally turn the pears gently so that pears will evenly absorb the flavor and the color.

Drunken Pears

- Don't over cook the pears, test with a fork or toothpick. turn off the heat & take the drunken pears out ..let them come to room temperature.

……. & Serve the drunken pears with a scoop of Vanilla Ice cream  or whipped cream or cream cheese with honey on the side and top with the pom sauce - the drunken pears were cooked in…

Once again wish you all Happy New Year.. have a great year ahead !

Neer Dosa !

Neer Dosa - A soft, fluffy and mouth melting…. south Indian crepes recipe and the batter needs absolutely no fermentation… you grind the neer dosa batter and the very next minute..it can go on to the skillet or pan…to make Neer Dosa !!

Neer Dosa

Ingredients :

Raw Rice - 1 Cup ( either regular Sonamasoori / Basmati rice)

Fresh coconut shred - 2 to 3 table spoons (OPTIONAL)

Water - about 8 cups (to soak the rice & to add to the batter)

Salt - as per the taste

Oil - 2 to 3 table spoons

Preparation :

- Soak the rice in 4 to 5 cups of water for 4 to 8 hours.

Neer Dosa

- Drain the water from well soaked rice and grind the rice into a very fine batter (Add the fresh coconut shred while grinding but this is totally OPTIONAL)

- Make sure the batter is not coarse or grain.

- Add the salt & 3 to 4 cups of water to the finely ground rice & the batter consistency must be of whole milk.

Neer Dosa

- As the batter is ready, season the skillet with few drops of oil and let the skillet be heated.

- Use a skillet or non stick pan with raised edges rather than using a flat pan or skillet !

- Once the skillet is hot enough, add the batter and quickly spread the batter by swirling the pan gently, so that the batter evenly spreads to the coast, add little oil along the edges of neer dosa.

- You can see the edges of neer dosa turning into golden brown and coming off along the edges…means the Neer Dosa is ready…using a flat spatula gently transfer the neer dosa on to a serving plate !!

Like, regular dosa you can have any kind of side dishes like sambar, playa, coconut or peanut chutney with Neer Dosa !!

               Try this & enjoy your weekend breakfast special !!!