Salmon fry

I don't eat fish, and I can't stand the smell of fish when it's cooking. This dish was very easy to make, and I did not smell the fish while it was cooking. Also, it takes less than 10 minutes to cook, and does not require a lot of ingredients. My son loves fish, and I plan to make it often for him.

Salmon - 1 pound

Red chili powder - 1 tbsp

Salt - to taste

Ginger garlic paste - 1 tbsp

Turmeric powder - 1 tsp

Corn flour - 1 to 2 tbsp

Oil - 2 to 3 tbsp

Cut the fish into long strips or 4 inch pieces. Dust the fish with all the ingredients, except the oil and set aside.

In a flat bottom pan, heat the oil and add the fish. Do not crowd the pan.

Fry till golden brown and crisp on one side, turn and cook on the other side.

I fried the fish on all sides.

Serve with sliced onions and lemon wedges.

Bhel Puri

This is the 2nd post on Bhel on my blog. I noticed that that 1st one was a bit boring with no chutneys and just some ketchup and hot sauce. That's simple and good, but Bhel works best with Imli and Green Chutneys.

Ingredients:

Puffed Rice - 3 cups
Onion - 1
Tomato - 1
Cucumber - 1

Boiled and Peeled Potato - 1
Green chilis - 2
Cilantro - a few sprigs
Mixture/ Sev - 1/2 cup
Green Chutney - 3 tbsp
Hot sauce - 1 tbsp (Optional)

Date and Tamarind Chutney - 2 tbsp
Roasted Peanuts - 1/4 cup

Dry fry the puffed rice till it's crisp.
Chop all the veggies and mix together. Add the puffed rice, peanuts, the mixture and season with salt.
Add the chutneys and hot sauce and mix well.
Top with the cilantro and some more mixture. Serve immediately.

Vermicelli Kheer: Kesar & Badam

I am not big on sweets, especially Kheer. 

But it's the quickest sweet dish for festivals. More of a cop-out!

I added some Saffron and Almond powder to make this slightly more flavorful.

Ingredients:

Vermicelli - 1/2 Cup
Sago - 1/4 cup
Milk - 3 to 4 Cups
Sugar - 1/3 Cup
Ghee - 1 Tbsp
Cardamom powder - 1 pinch
Raisins - 1 tbsp
Cashews - 1 tbsp
Almond Powder - 2 tbsp
Saffron - a tiny pinch

Soak the sago pearls for 3 to 4 hours.
In a pan, add the ghee and roast the cashews and raisins. Remove them and add the vermicelli and roast until slightly fragrant. Add the sago and milk and boil till soft.
Add the sugar, almond powder and the saffron. Boil until thick and remove.
Add the Cashews and raisins and serve warm or cold.

Play Doh Ganesha

Hey all, a small break from the recipes. 

Here's my cute Ganesha this year. I made him using the Play Doh. I got a multi color pack and this was the result.

Isn't he cute??? 

Ganapathi Bappa Moriya!

Onion Mini Samosas

 How many of you remember the small onion samosas that they used to sell at the railway platforms in India and in the train. The smell used to be intoxicating when the hawkers would pass by with their baskets filled with these yummy little treats.

 My mom was against us eating anything that was not sold by the railway canteens. There was this one time when she relented and got them for us and I still remember how crispy and amazing these little mini onion samosas were. The usual potato filled ones are great, but this is a good recipe to try for a different version.

I am very bad at taking pictures during the making of a dish, however I tried with this one and here are a few to show how to make these mini samosas.

Ingredients:

All Purpose Flour - 2 Cups

Salt - To Taste

Carom seeds/Ajwain - 1 tsp

Oil - 1 tbsp

Red Onion - 1 big or 2 small

Salt - To Taste

Poha/Flattened Rice - 1/2 cup

Red Chili Powder - 1 tsp

Cilantro chopped - 2 tbsp

Oil to deep fry

Knead the dough with water and rest for 10 min. Make thin rotis and add one on top of another and roll again. 2 into 1. Don't roll it too much, just until they stick to each other.

On a pan, fry them for 30 sec on each side until slightly cooked and remove. Now carefully separate them into 2 parts and keep aside. Cover with a damp towel until you are ready to make the samosas.

Slice the onion thin and saute till they are soft. Coarsely grind the Poha and add to the onion mixture.

Add the chili powder and salt and the copped cilantro and mix. Let is cool.

Cut the rotis into half and fold like a samosa. Fill 1 1/2 tbsp of the onion mixture, wet the edges with some water and seal the ends.

Heat some oil to deep fry the samosas and fry them in batches.

Tastes best with some Irani Chai, or so I heard:) Never had a cup myself. All the hyderabadis out there can relate.

Easy Dinner Rolls

I love fresh baked bread. The aromas are intoxicating and it's my weakness. I need to make these more often, since they are really easy to make and they fit the bill for fresh homemade baked bread. Spread some butter on them right out of the oven and it's bliss.

Ingredients:
All Purpose Flour - 3.5 to 4 cups

Water - 1 cup

Sugar - 2 tbsp

Oil - 3 tbsp

Yeast - 2 tbsp

Salt - A big pinch

Egg - 1 (Optional)

Mix warm water, sugar, salt and yeast and let it froth for 10 min. Once the yeast is activated, add the flour, oil and the beaten egg and mix well. I have made the rolls with instant yeast too and it works just as well.

Knead with oiled hands and let it raise for 15 min. Knead again and make golf size balls and place on a parchement lined baking sheet for 10 more min until they raise a bit.

Pre-heat oven to 375F and bake for 10 to 12 min, based on how dark you like them.
Remove and brush with olive oil or butter if you like. Enjoy they warm.

Fried Indian Fritters: Potato and Mirchi Bajjis

This is a perfect snack for those chilly rainy evenings. Goes well with a cup of steaming masala chai.

Potatoes - 2

Big Green Chilis - 5 - Mild ones that are lighter in color

Oil - for deep fry

Batter for the Fritters:

Gram Flour/Besan - 1 cup

Carrom Seeds/Ajwain - 1 tsp

Red Chili powder - 1 tsp

salt - to taste

Baking Soda - 1 pinch

Water - required amount

Stuffing for Chilis:

Potatoes - 2 medium
Onion - 1/2 Red chopped fine
Ginger grated - 1 tsp
Green chili - 2 chopped fine
Citantro - few sprigs chopped
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Salt - to taste
Garam masala - 1 tsp
Amchur powder - 1 tsp
Oil - 1 tbsp
Shajeera - 1 tsp

Toppings:
Red Onion - 1/2
Cilantro - chopped
Amchur powder/Lime Juice

Boil the potatoes until soft, peel and mash.
In a pan, heat 1 tbsp oil, add shajeera, and the onions and green chilis. Cook till soft, add the potatoes. Mix the rest of the masalas and salt. Add the cilantro and cool.

Mix all the ingredients for batter.

Slit the green chilis and stuff with the potato mix. Peel and slice the potatoes into thin slices.
Heat a frying pan with oil to deep fry. Dip the chilis and potatoes into the batter and deep fry.

Slit the chilis and add the onions, cilantro and sprinkle with the amchur powder or squeeze some lime.

Serve hot with Masala chai.

Nachos with Avocado and Black Beans

Small Corn Totillas - 6

Black Beans - Cooked and Crushed - 1 cup

Red Onion - 1

Avocado - 1

Jalapeno - 1

Salsa - 1/2 cup

Shredded Cheese - 1/2 cup

Cilantro - few sprigs

Sliced Olives - 5

Tomato - 1

Lime and Cilantro Yogurt Dressing - 1/4 cup 

(In a blender, add 1/4 cup yogurt, pinch of salt, squeeze half a lime, a small piece of avocado and a few springs of cilantro, half a jalapeno and blend)

Cut the tortillas into 6 pieces each. Arrange on a single layer on a baking sheet and bake in a 400F oven for 8 to 10 min until crisp.

Top the tortillas with beans, salsa, cheese and bake for 6 more min or until the cheese melts. Top with chopped veggies including onion, tomato, avocado, olives, Jalapeno and cilantro. 

Drizzle with the cilantro and lime dressing. 

Guddu Iguru - Egg Curry

Ingredients:
Eggs - 6
Onions - 2 big
Green Chilis - 2
Oil - 1 tbsp
Salt - to taste
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder - 1 tbsp
Chicken/Garam Masala  - 1.5 tsp

Boil and peep the eggs. Chop the onions and green chilis very fine.
In a pan, add the oil and season with Mustard and Cumin seeds. When they start to splutter, add the onions and green chilis. Add the salt and cook till the onions start to brown.
Add all the spices and cook till the raw smell disappears. Add half a cup of water and cook till all the water evaporates. Cut the eggs into half and lay cut side down into the curry.

Gently mix and serve with rice and rasam.

Mac and Cheese - Upgraded

This is my 2nd recipe for Mac and Cheese. I don't make it too often but this is a great dish to make and freeze or even store in the refrigerator to re-heat for later.

The thing about Mac and Cheese is, there is no right or wrong recipe for this. You can use any ingredients you have at home, any cheese to make it your own.

I had a small block of Pepper Jack cheese and some Philadelphia Cream Cheese. Also, I always have some Parmesan lying around, so I used it as well.

The best part about the recipe is the Panko Bread Crumbs mixed with Paprika and butter. The topping makes this perfect for adults 

Ingredients:

Macaroni/Pasta Shells - 1 cup

Butter - 1.5 tbsp

Flour - 2 tbsp

Milk - 3/4 cup

Grated Pepper Jack Cheese - 1/4 cup

Salt - to taste

Garlic Cloves - 3

Cream Cheese - 3 Tbsp

Parmesan Cheese - 2 Tbsp

Panko Bread crumbs - 1/4 cup 

Paprika - 1 Tsp

Black pepper - 1 tsp

Red Pepper Flakes - 1 tsp

Boil the Pasta shells according to the instructions and keep aside. Chop the garlic cloves.

In a pan, melt 1 tbsp butter and add the chili flakes and garlic. Fry till fragrant and add the flour. Whisk well and cook this golden brown and the raw smell is gone. Stir in the milk slowly into the flour and butter mixture. Whisk really well, in order to avoid any lumps. When the mixture is well incorporated, add the cheeses and pepper. Mix well, till the cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour into an  oven safe dish.

Melt 1/2 tbsp butter and add to the bread crumbs along with the paprika and mix. Top the pasta mixture with the bread crumbs. Bake in a pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown on top. Serve hot with some green vegetables for a complete meal.