Salmon Fish Fry

Salmon is my favourite variety of fish it taste delicious when it is fried and also good for health rich in Omega 3. I like the colour of  fish, before marriage my amma often cook fried fish for us. But, we get only dam fish in our amma's place if we need to buy sea fish then have to go Fish market. My Hubby was born and raise in Coastal place, but he doesn't like to eat fish. He use to choose the good taste fish for me from our fish market here and sometimes cook fish fry for me but he never tasted even a single bit piece. After marriage only i started to eat and cook the  Prawns n Crabs, before that i never seen it in our mom's place. This week is Meen Vaaram (Fish Week) in my house going to cook different fish on daily, today am planning to make Butter fish kulambu first time in my life.

My Hubby brought me different variety of fish for this week, yesterday i cooked the Salmon fish fry tried from my Sister-in-law Sridevi's recipe in her blog and it tasted very good. My Great Chef Hubby and SIL are good in cooking all kinds of foods esp Seafood. Both of them showed interest in cooking from their childhood that time itself they discovered new recipes in their kitchen still it is continuing. I like all the recipes from my SIL's blog esp this Salmon Fish Fry and Rasgulla, don't miss to check out in her space. Here, is the recipe for the Salmon Fish Fry as follows,

Ingredients:

1.Salmon steaks - 2 pieces
2.Red Chilli Powder - 3 tsp (I use kashmiri red chilli powder it won't taste too strong, you can use accor to ur preference)
3.Salt as reqd
4.Turmeric powder - 1 tsp
5.Canola Oil - approx 2 tbsp
6.Curry leaves few strings

Preparation:

1.Clean the Salmon Steaks, add the chilli and turmeric powders, curry leaves, salt and 1 tsp oil ( i use little bit of oil while marinating the fish, it helps to stick the masalas to the fish you can also avoid the oil).
2.Leave it to marinate for 1 - 2 hrs and also you can store the marination in air tight box keep it inside the freezer can use it easily for any time.
3.After Marination, heat the 1 tbsp of oil in non-stick small frying pan and fry the marinated Salmon fish on all sides can add the oil if required while frying.(adding curry leaves while frying gives nice flavour and the crispy curry leaves taste good with fish fry)
4.Now the Tender and Succulent Salmon fish Fry is ready to serve hot with hot Rasam rice. The best accompaniment for Fish fry is with Rasam Rice, taste very good i always enjoy fish fry with this combination.

Veggie Spring Roll and Manchow Soup

Manchow Soup is my Hubby's favourite Chinese Soup.Yesterday, for his B'day made this soup for him. I haven't tried this soup on myself only in restaurants we tasted, this was the first time cooked myself. It came out very nice and tasty and my Hubby enjoyed a lot with chewy noodles and veggies. First, in my list of recipes for my hubby's b'day got tom yam soup. But, my Hubby didn't want shrimps for his b'day menu. Then, i decided to make Manchow Soup from Siddhi's blog. Siddhi is my favourite blogger friend with a cute smile, She got a more colourful and Vibrant blog with superb spicy food recipes and tempting desserts. I like all food from her blog, especially manchow soup and all dessert items. Here is the recipe follows for you,

For Manchow Soup:

Ingredients:

1.Shredded Cabbage - 1 cup
2.Finely chopped Carrots - 5 tbsp
3.Chopped Mushroom - 1/2 cup
4.Chopped Green Bell Peppers - 1/4 cup
5.Chopped Red Onions - 5 tbsp
6.Finely Chopped Spring onions - 3 tbsp
7.Finely Chopped Ginger - 1 tbsp
8.Finely Chopped Garlic - 1 tbsp ( Garlic os not much hot like Indian Garlic, use according to it)
9.Finely Chopped Green Chillies - 1
10.Lemon juice - 2 tsp
11.Chicken stock - 4 cups ( i used 2 cubes)
12.Dark Soy Sauce - 1 tbsp
13.Chilli sauce - 2 tbsp ( i used garlic chilli sauce)
14.Black Pepper powder - 1 tsp
15.Corn Flour - 1 tbsp ( use according to your desired soup consistency)
16.Cooked Noodles - 1 cup ( i used my pad thai rice noodles)
17.Salt - to taste

Preparation :

1.First prepare the chicken stock and keep it aside.
2.Heat oil in the pot, add the chopped ginger,garlic,green chillies,spring onions and red onions. Saute for a while till the raw smell of ginger n garlic goes off in medium flame.
3.Then add the mushroom saute for 2 mts and then add other chopped Veggies cook for 2 mts.( veggies should be in crisp)
4.Now add the chicken stock, salt and let it boil , then add the soy sauce, chilli sauce, salt and black pepper powder.
5.Close the pot with the lid to cook for 5 mts, meanwhile mix the cornflour with enough water add it to the pot.
6.Stir it well and close the pot with lid to cook in medium flame
7.Heat separate pan and fry the noodles with little bit of oil to bit crisp.
8.Now the Hot Soup is ready to serve with fried noodles.

I didn't taken the picture the soup with fried noodles, i added the fried noodles before serving.

For Veggie Spring Roll:

Ingredients:

1.Spring roll Wrappers - 6
2.Canola oil for deep frying
3.Mix 1tbsp of cornflour with little bit of water in separate bowl for wet the edges of Spring roll.


For Sauteeing:

1.Oil - 2 tsp
2.Shredded Cabbage - 1 bowl
3.Thinly sliced carrots - 4 tbsp
4.Thinly Sliced Mushroom - 4 tbsp
5.Chopped Green Bell Pepper - 3 tbsp
6.Thinly Sliced Bamboo shoots - 2 tbsp
7.Bean Sprouts - 2 tbsp
8.Salt - to taste
9.Light Soya Sauce - 1 tbsp

Preparation:

1.Heat oil in a pan, saute all the veggies lightly ( should be in crispy). Don't cook fully and add the soy sauce and salt.
2.Saute it nicely in medium flame till the sauce get sticks to the veggies.
3.Now spread the sauteed veggies in the plate  to cool.
4.After 15 to 20 mts, heat oil in the kadai for deep frying. Meanwhile, wrap the spring roll with veggies.
5.Deep fry the rolls till it turns golden brown and drain it in the kitchen towels.
6.Then serve hot with ketchup.

Malai Kofta

Malai kofta is the rich and creamy gravy with loads of cream and paneer, is famous in India. I tried this gravy in restaurants and here in our friends house, but i haven't tried myself before. I thought it would be a long process to do this gravy and koftas, but i came to know very smooth and easy to cook in 30 minutes from my friends Mriganayani and in Gulmohar  Nostalgia's  page. This is the first time am trying the Malai Kofta and it came out perfect.

I would like to tell something about Mriganayani, She is having the special quality of good hands in cooking. She is the first one gave me an award for my blog to appreciate the new bloggers. It was great surprise for me on that day and also felt very happy for her appreciation. Gulmohar and Nostalgia are my good friends, they are very sweet persons and friendly.They got nice blog with eye candy pictures of recipes. After i started to blogging got my dearest and best friends in my life, am feeling soo happy on this.

Here is the Recipe for you:

Ingredients:

For Kofta:

1.Boiled and skinned Potato - 1 big
2.Finely chopped carrot - 5 tbsp
3.Finely chopped Beans - 5 tbsp
4.Green Peas - 3 tbsp
5.Paneer - 2 tbsp
6.Salt - to taste
7.Garam Masala - 1 tsp
8.Canola oil for deep frying
9.All purpose flour for rolling if necessary

For Gravy:

1.Sliced Onions - 2 medium
2.Chopped Tomatoes - 2 no's
3.Ginger - 1 tbsp
4.Garlic - 5 pods
5.Cashew nuts - 6 whole nuts
6.Poppy seeds - 1 tbsp
7.Turmeric powder - 1 tsp
8.Cumin seeds - 1 tsp
9.Coriander seeds - 1 tsp
10.Red chilli powder - 1 tsp
11.Salt - to taste
12.Oil - 1 tbsp
13.Low Fat Cream - 1/2 cup

Preparation :

First Soak the Poppy seeds and Cashew nuts in the water and then start your cooking process.

For Kofta:

1.Boil and peel the potatoes in one bowl, mash it with the help of fork.
2.Boil the green peas, finely chop the carrot and beans and fry the 3 veggies in little bit of oil in the pan to get rid of the moisture in the veggies.
3.Meanwhile make the paneer out of the milk (Out of  250 ml of milk i got 2 tbsp of paneer, thats enough for my kofta) If you think need more means you can use extra milk.
4.It's an easy process just make the milk to boil and add little bit of lemon juice instantly milk starts to curdle squeeze the water out with the help of cheese or cotton clothes.
5.Now add all the veggies, garam masala, salt, and paneer into the mashed Potato and mix it well.Make small balls out of it and keep it aside in the plate.
6.Heat oil in the pan and deep fry those balls till golden brown no need to wait for long time.
7.If the balls get spread out in the oil means just roll the balls in the cake flour or all purpose flour and then deep fry it.
8.Now drain the oil in the kitchen towel and keep it aside.

For Gravy:

1.Dry roast the cumin seeds and coriander seeds in the frying pan till the aroma comes out  and grind it to fine powder.
2.Heat 1 tsp of oil in the same pan, Saute the sliced onions, ginger and garlic.
3.Then add the chopped tomatoes and salt, Braise it well till it turns pulpy.
4.Follow with turmeric powder and red chilli powder, leave it to cook.
5.Allow the mixture to cool and grind it nicley to fine paste.
6.Heat 1 tbsp of oil in the same pan and pour the grinded paste, allow it to cook in medium flame till the oil separates around the edges.
7.Meanwhile grind the poppy seeds and cashew nuts to fine paste.
8.Now add the roasted cumin n coriander powder to the gravy. After 5 mts add the cashew paste and mix it well.
9.After the oil separates around the edges take off the pan from the fire and add the low fat or heavy cream to the gravy.
10.Transfer the gravy to the serving bowl and before serving add the fried koftas.
11.Now the delicious and Yummy Malai Kofta is ready to serve with rotis or with Pulao.
12.We enjoyed this yummy and creamy Malai Kofta with peas pulao for our yesterday's dinner.

Note:

1.The gravy should be in thick consistency, if you like to add little bit of hot water it is fine but don't add the koftas into the gravy it will turns soggy immediately.
2.Try to add the koftas just before serving then only it will be crispy or else it will turns soggy.
3.By adding the roasted cumin and coriander seeds powder into the gravy it  gives nice aroma.
4.I used only low fat cream for the gravy.

Dil Pasand Dinner Roll

Nothing taste delicious like sweets, i remember of my schooling days used to eat often the coconut buns from the bakery. It's delicious and i like that yummy buns and stuffed with loads of grated coconut,sugar and tutti frutti. Atleast i eat 2 buns at the same time, its been long time i tasted the coconut buns. A few days before i came across the Dil Pasand in Sushma's blog immediately it reminded me my favourite coconut buns.Thanks Sushma for reminding me about it. I can't wait to try that one, but last week i didn't find coconut in my veggie shop. This week i found the coconut and bought only to try the coconut buns. But, it will be simple changes from Sushma's Dil Pasand i changed 2 things one is with dinner roll and other one is i used brown sugar. I am passing my favourite Coconut stuffed Sweet Dinner Roll to Sweet Sushma. I hope u like my version of Dil Pasand.

Here the preparation for Dil Pasand Dinner Roll:

Ingredients:

1.Active  Yeast - 1 package

2.Cake flour and Wheat flour - 3 cups ( 1.5 : 1.5)

3.Warm milk - 1 cup

4.Sugar - 1/2 cup ( i used brown sugar)

5.Salt - 1 tsp

6.Butter - 1 tbsp

7.Canola or vegetable oil - 4 tbsp

For Stuffing:

1.Grated fresh Coconut - 1 cup

2.Sugar - 1/2 cup ( i used brown sugar)

3.Tutti Frutti - 4 tbsp

4.Crushed nuts ( pecan nuts,walnuts,almonds) -  3 tbsp( optional)

5.Powdered Cardamom pods - 2 tsp

Preparation for Stuffing:

1. Heat Sugar ,crushed  cardamom pods with little bit of water.

2.Try to stir it well and add the grated coconut, tutti frutti and roughly crushed nuts.

3.Stir it well in the medium flame and take out the pot from the fire after you get thick stuffing.Leave it to cool.

Preparation:

1.Dissolve the yeast in the warm milk with 1 tbsp of sugar. Keep it aside in a warm place till it rise for 10 mts. 2.Meanwhile in another deep bowl  sift the flour with remaining sugar,salt , butter and oil. Rub the flour with butter and oil till it turns crumbs.

3.After yeast turns foamy add it to the flour bowl. Mix it well if it is sticky rub the hands with flour and try to blend together nicely.( running out of milk means add little bit of warm water)

4.Make into soft dough and transfer into floured surface try to knead it well again. Transfer this soft to greased bowl and apply oil on top of the dough.

5.Cover the bowl with wrapping sheet and let it rise to doubled for 45 mts.

6.Knead the dough again in the floured surface and cover it in greased bowl to rise for about 1 hr.

7.Punch down the dough again after 1 hr or doubled the size and divide into small balls. Take one ball of dough try to flat with your fingers and stuff the sweet coconut in the center. In the same way do it for other dough balls.

8.Now place the coconut stuffed dinner rolls in the greased baking sheet. Cover the sheet and leave it to rise for 25 mts in warm place.

9.Bake the rolls in 350 deg for 20 mts or till light golden brown on top.

10.After Baking transfer the rolls to wire rack to cool.

11.Yummy Dil Pasand Dinner roll tasted delicious. We enjoyed the Dil Pasand Dinner rolls on tuesdays dinner.

Note :

For the dinner rolls stuffing with sweet coconut tasted yummy. I should try the rolls with different stuffings like potato, chicken , I am sure it will taste great.

Ivy Gourd Stir Fry

Ivy gourd stir fry is my new one, i haven't tried before after i came across http://umasculinaryworld.blogspot.com/. I thought to cook the Kovakkai (Ivy Gourd) stir fry and it came out very nice, its very easy recipe too.My hubby liked it much and he tried with curd (yoghurt) rice.Before start to cook, browsed about Ivy gourd came to know its very healthy veggie.

Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii.

Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.

Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.

Ingredients:

1.Sliced Ivy gourd - 200 gms

2.Chopped onions - 5 tbsp

3.Minced Garlic  - 3 pods

4.Red chilli powder - 1 tsp

5.Turmeric powder - a pinch

6.Canola oil - 1 tbsp

7.Curry leaves - few

8.Mustard seeds - 1 tsp

9.Salt - to taste

Preparation:

1.Heat oil in the pot, season the mustard seeds and then the curry leaves.

2.Now add the chopped onions and minced garlic, saute it for a while till the onions turns translucent and the garlic turns golden brown.

3.Its time to add the sliced ivy gourd, stir it well for 5 mts. add the chilli powder, turmeric powder and salt.

4.For this it may need bit much of oil to fry.Try to fry the veggie in medium fire and close the pot with the lid.

5.After 5 mts  add the little bit of water, dont add much ( becoz it should fry it in the oil itself).

6.Check the veggie turns tender then its time to serve it hot with plain rice and dhal.

7.We tried the Ivy gourd fry with Curd rice, it tastes yummy.