BAKED FISH PATTIES


This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

GREEN GRILLED GHEE CHICKEN


This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

BAKED CHEESY CAPSICUM


This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).


*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

CHEESY FISH FINGERS


Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

PAPPADAM FALAFEL ROLLS


This is a good side dish to serve with any meal.

The filling can be anything of your choice.Even

caramelised onions will be a good filling.

Today’s recipe will be with falafel mixture.

Soaked chick peas and spinach ground mix .

With the papadam wrap it tasted more

tastier ,so do try this easy recipe and post in

your comments and views !

INGREDIENTS

Big papadams

1 cup chick peas ( soaked)

1 cup spinach leaves/ coriander leaves

1 tsp cummin seeds

1 tblsp biriyani masala

1 onion chopped

2-3 green chillies chopped

Salt to taste

Oil for shallow frying

METHOD

First grind the chick peas,spinach leaves ,

cummin seeds to the texture of rawa or

semolina.

Mix in with the rest of the ingredients.

Soak the papadums in water till flexible to roll.

A good papadam will require just few

seconds.

Place the filling and roll like a tiny spring roll.

Some papadam don’t require any sealing of

edges , if you want to seal use egg white,or a

little flour mixed in water.

Shallow fry the rolls on a medium flame till

golden brown.

This can be served as a starter with sauces of

your choice .

LAZY FRIED CHICKEN


This is the easiest fried chicken you can make .

The marinade can be your choice , but just a

sprinkling of some gram flour does the trick.

If you need extra crunch, you could add a little

rice flour too.

Leaving the calories and the guilt aside,and

indulging in fried food once in a while is no

sin!

However, if you need to grill also, you may

with the same recipe.

So to the lazy chicken recipe .

INGREDIENTS

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp cummin seed powder

2 tblsp vinegar

1 tsp garam masala powder

1 -2 tblsp gram dal flour

METHOD

First marinade the chicken with the ingredients

above excluding the gram dal flour.

Add the gram flour,when you are about to fry .

Fry till golden brown on a medium flame.

PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

TENDER JACKFRUIT KEBAB


Jackfruit was least known for its benefits as a superfood.Earlier considered to be a poor

man’s food,because  of its high fibre content,(satiating hunger) has now regained it’s

prominence  due to research ,and is widely sold all over the world.Jackfruit was mostly

consumed and grown in Asian countries before,but now the rest of the world are trying to

grow this jack of benefits tree.

I will just give you an outline of the benefits ,as i usually do.

It is good for diabetes,in reducing cholesterol,and is a bulk laxative which eliminates

cancer causing chemicals from the colon.Diabetic ,people under medication please do

consult your doctor if you are going to consume the ripe jak fruit.

So now let me get into the introduction of my new try of jakfruit kebab.

 

INGREDIENTS

1 small tender jak fruit (remove skin and cut as in picture)

1/2 cup gram dal (channa dal/kadala parippu)

1 inch piece cinnammon

3-4 cloves

1/2 tsp peppercorns

1 tsp.cummin seeds

1 tsp.fennel seeds (perumjeeragam,saunf)

1 inch piece ginger

5-6 cloves garlic

1 tblsp.whole coriander

1/4 cup breadcrumbs(optional)

2 eggs

salt to taste

1 cup water

1 big onion chopped fine/a bunch of spring onions

2-3 green chillies finely chopped

1/2 tsp.garam masala powder

few curry leaves

oil for frying

METHOD

First soak the cut jak fruit pieces in mild buttermilk for 10 minutes.Wash and boil with the

ingredients bold listed till dry.

Allow to cool and coarsely grind .To the grounded mixture add the rest of the ingredients.

Mix well ,and bind into kebab shapes and shallow fry,till golden brown.These kebabs could

be grilled too.Serve with mint chutney if you like.

imagesDSC_0735

CAULIFLOWER PAKORAS/FRITTERS


This is a spicy,tasty crunchy pakora /bajji/

fritters.

I have added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.

Good to serve as a starter a snack and an

accompaniment for variety rice.

To get the extra crunch ,half fry the fritters,

set aside till you finish frying all,and refry

again till golden brown .

This helps to get the crunch and retain the

crispiness for a long time.

For the recipe now.

INGREDIENTS

1 cauliflower broken into florets and soaked in

warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste

METHOD

Drain the water from the cauliflower,and wash

well again twice.

Marinade with the rest of the ingredients,and

set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating

well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take

a tblsp a hot oil and pour into the flour batter  

and mix well.

Now drop in the cauliflower(before coating)

into the hot oil for just two seconds.

Remove from oil and dip the florets in the

batter and fry till golden brown.

If you are going to serve later,half fry and set

aside and then fry while serving ,or fry as

i have given instructions  in my intro.

Can be served with mint or any chutney you

like.

 

 

 

 

EGG BAJJI (FRITTERS)


This is  one of the easiest starters you could make.This is also a very good accompaniment

with any meal.I have posted a similar version of prawn fritters before.PRAWN FRITTERS

Let’s  get into the recipe.

INGREDEINTS

6 hard boiled eggs

1 tblsp.chillie paste

1 tsp ginger garlic paste

2 green chillies ground coarse

salt to taste.

.Make a paste of the  spices and apply on the eggs.Next cut each egg into two or four,the

way you like.Take care to keep the yolk intact.Set aside.

For the bajji mixture

2 cups gram dhal flour(besan flour)

1 tblsp.rice flour

1/4 cup plain flour

1 garlic crushed

a pinch of asafoetida

1/2 tsp chilli powder

a few fennel seeds(saunf)

1/2 cup water (if required more can be added )

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter (except the

oil).Heat the oil.Take a tblsp of the heated oil and pour into the batter and mix well.

Dip each cut egg piece and deep fry on medium heat till golden brown.

Variation:You could add 1/4 cup parmesan cheese to the batter for egg cheese fritters

Tip:To get the extra crunch,fry the fritters lightly,keep aside for few minutes ,and fry again

.This will help to retain the crunch for some time.