I am not a fish lover but when it comes to fish Tikka or fish fry then it’s all together a different story for me. This is the only reason why I wanted to prepare something this time for all the fish lovers as well as non-fish lovers. I was very much sure that this was supposed to be a big challenge for me as I have never tried something different with fish before. But at the end it was a great success and the recipe was loved by the non-fish lovers more than the fish lovers. This is because their taste-buds felt a totally different taste with the discovery of this new recipe at the SAAS-Tastebuds kitchen.
So let’s talk about this innovative recipe in detail.
Ingredients: 600g – boneless fish (bhetki)
A pinch of red chilli powder
1/4 tsp each of red chilli & pepper powders
4 tablespoons of
1/2 cup corn-flour
1 onion finely chopped
1/2 cup butter
1/4 cup water
Salt to taste
- Wash and clean the fish, cut into cubes, apply salt, red pepper and keep aside for 10 minutes.
- Mix the white flour and corn-flour together very well and keep in on a plate.
- Turn on the flame and pour oil on the frying pan and let it heat for 2-3 minutes.
- Now it’s the turn to fry the fish cubes. Dip each fish cubes into the white flour and corn-flour mix so that it is totally covered with flour mixture.
- Now set these fish cubes one by one for some time, fry both the sides till golden brown.
- I added the white flour and corn-flour both to give them a crunchy taste.
- Now take out the cubes and keep aside on a tissue paper so that the oil gets soaked in the paper.
- Take out the left-over oil and keep aside.
- Add the butter to the frying pan and let it melt. Add the water and make a mix well with the butter to create a butter sauce.
- Add the chopped onions and add the parsley as per your need to the sauce and cook for 10 seconds. This will add a fresh flavor of parsley to the awesome butter sauce.
- Now, add the fried fish cubes to the sauce and stir for 30 seconds. Turn off the flame and take out on a plate.
- Take 3-4 pieces of the fried fish cubes and let a sharp-pointed stick to pass through.
- Pour the left over butter sauce on the Tikka, add the cooked onions, add the lemon juice and sprinkle the crushed on the top.
- Garnish with the fresh parsley and serve hot.
Contact Us @ https://www.facebook.com/SAAS.Tastebuds
- How to ensure better marination of Fish
- Beer batter fish &chips, pub style
- The Lahore Tikka House- Toronto, Ontario
As I keep continuing with my journey of cooking various Indian recipes in a different and unique way, this time I wanted to cook one of India’s most loved vegetarian recipe, Palak Paneer. Palak Paneer is a very popular North Indian dish prepared with spinach and Paneer. This traditional and popular green vegetarian recipe is a rich, smooth and creamy curry where the paneer cubes are cooked with onion, tomato and spinach with the addition of rich Indian spices. This creamy curry makes a great accompaniment with rotis, paratha, naan or hot steamed rice. It tastes the best with butter naan or butter parathas.
After having cooked this popular recipe, I advanced one more step and gained more confidence in cooking vegetarian recipes as I have always been into cooking non-vegetarian recipes. So this is just the beginning as I will come up with more vegetarian recipes for all the vegetarian lovers but in my own unique way.
- Paneer – 250 gm (I gave it a triangular shape)
- Spinach – 2 big bunches(discard the coarse stems) – blanch in hot water for 2 minutes and make a paste
- Cumin seeds – 1 tsp
- – 2, finely chopped
- – 4, finely chopped
- Ginger paste – 1 tsp
- Red chilli powder – 1 tsp
- Roasted Cumin-Coriander powder – 1 tbsp
- Tomatoes – 2 big (blanched in hot water, peeled and pureed)
- Garam masala powder – ½ tsp(make a powder of 2 cloves, 1 cardamom and 1” cinnamon stick)
- Kasuri methi – ¼ tsp
- Butter- 100gms
- Salt to taste
- Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillies. Sauté them till light brown. Don’t burn them.
- Add garlic paste and fry further for 3 minutes. Add red chilli powder and roasted cumin-coriander powder and combine well.
- Now add the tomato paste and let it cook for 5-6 minutes on medium heat. Add the palak paste and let it cook further for another 4-5 minutes.
- Add the sliced paneer cubes and combine. Cook covered on low heat for 3 minutes. Add the palak water and salt and cook on medium heat for 10-12 minutes.
- Finally add the butter, garam masala powder and kasuri methi and mix well. Reduce flame, cover and cook for 2 minutes.
- Serve hot with butter naan or rotis or steamed rice.
Having read about the effects & qualities of mustard oil since my childhood, I had a secret desire to cook something – however simple – with mustard oil. Since it was the very first time in my life when I was preparing myself to cook my first ever recipe, I indeed had butterflies in my stomach. However as I got along, the thrill of chartering an unknown path generated the excitement to continue.
Taking cooking inspirations from my mother, I always wanted to cook something different, which she has never cooked before. That’s when I decided to try cooking my first ever recipe – with minced mutton. Known as “Keema” in the Indian sub-continent, minced mutton is the base of many non-vegetarian recipes in India.
I’m not very fond of spicy food; but my father loves to have mutton and spicy food every day. Hence the idea and inspiration came in to create an all new dish at the very first go! So I decided to create my own signature with Mutton Keema, preparing it much differently than the popular kitchens in India, by adding butter and boiled egg slices, while not using ginger – unlike many other mutton recipes in India.
Ingredients of “Butter Mutton Keema with boiled Egg slices”:
- 2 TBLSP mustard oil
- 2 large onions, finely chopped
- 1 clove garlic, finely chopped
- 2 potatoes, cut into 1 cm cubes
- 1/2 cup water
- 800gms minced mutton (+/- 100gms if required)
- 1/4 tsp each of grounded cinnamon, cloves, cardamom, turmeric (haldi)
- 1 tsp chilli powder
- 100gms butter
- 1 tomato, chopped (or 1 TSP tomato paste)
- 4 boiled eggs
- Heat oil in a large pan. Fry onions until golden brown. Add garlic and saute for 2 minutes. Carefully take these fried onions out, and keep aside.
- In the left-over oil in the pan, and a low flame, cook chopped potatoes with a little water for about 10-12 minutes. Stir well till the potatoes are half dry.
- Now heat 75gms butter in a pan. Add cinnamon, cloves, cardamom. Then add the fried onions and cooked potatoes, minced mutton, turmeric and chilli powder. Stir very well on medium to high flame until all the water has evaporated.
- Add peas. Stir slowly and constantly till well cooked and curry is dry.
- Add chopped tomato or tomato paste (I prefer to have chopped tomato)
- Add little water and cover the pan to enjoy the aroma and taste of covered cooking.
- Add the rest 25gms butter when the curry is dry to develop the rich aroma of butter.
- When done, slice the eggs carefully, so that it adds a white and yellow color to the keema.
- Garnish it beautifully and serve.
The experience in cooking your first ever recipe is always fabulous. I surely started with a bit of nervousness; but on getting the aroma and flavor of the mutton and the other ingredients the confidence went up very high.
So this is how I conquered with my first ever recipe – traditional yet unique in its own way. It was indeed an innovation of sorts and I was overwhelmed with the response I got from my loved ones, whose only wish was to have more of it! Thankfully however, I was able to remind: “Good Things Come to Life in Small Measures”.
Leave your experiences below after you try this new recipe.
- 9 Ways to Cook an Egg (everydayhealth.com)
- Easy Sandwich Recipes (answers.com)
- Climbing the Mango Trees – Madhur Jaffrey (hopeeternalcookbook.wordpress.com)
Restaurant recipes are always delicious and that is the main reason we always prefer restaurant food more than our home cooked food. The master chefs of the restaurants know the tricks involved in making every recipe delicious and mouth watering. However most of the restaurant dishes contain high amount of fat and calories and it is also quite expensive when you talk about the best item of a renowned restaurant.
So today I am going to share some secrets with you, on how to cook the restaurant-like food at home.
First you need to have all those things which will remain in your kitchen throughout and make it easy for you to cook your favorite restaurant recipes with ease. Though it is not needed to buy all the top equipments for your kitchen, the most important tool you should have is a good knife. The right knife will be your partner for many years. Choose a stainless steel chef’s knife that fits your grip well and won’t rust. Try to have different types of chef’s knives in your kitchen.
Some other important items that your kitchen should consist of are:
- Immersion blender
- Cheese grater
- Skillets (regular and nonstick)
- Thermometer (look for “instant-read”)
The basis of good food is the good ingredients. So always buy the best you can afford from the market. Always try and buy the freshest local produce and eggs. Vegetables with leaves and roots are best advised since these are fresher than the ones you get in the stores. Buy the fresh herbs as dried herbs cannot match the same earthy flavors.
Restaurant food tastes delicious as those contains good amount of fat and tasty recipes do not come fat-free. So if you’re really going for that fine mouth watering taste, be prepared to step away from your diet momentarily. At times do buy the best full-fat butter, cream and cheese when you want to munch on the favorite restaurant delicacies. And speaking of flavor, buy high-quality olive oil as it adds a different flavor compared to the ordinary sunflower oil.
We enjoy restaurant food so much because of the flavor; the usage of various fresh herbs and spices adds this special flavor to the restaurant cooked food. Spices and herbs are the most important ingredient which gives your dishes an international flair and unique essence. So let’s take a look at the different ways to add taste and give flavor to your home-cooked meals.
Check out some popular cuisines and their local associated flavors:
- Caribbean – ginger.
- French — rosemary, thyme.
- Indian — cumin, turmeric, sesame, poppy seeds, coriander, pepper, saffron, cinnamon.
- Italian — garlic, onions, peppercorns.
- Latin — cumin, onions.
Besides soothing your taste buds, herbs and spices benefit your body in other ways too. They contain antioxidants, minerals and vitamins. Usage of more spices and herbs helps in using salt to a minimal extent which in turn helps in controlling blood sugar. So usage of these spices and herbs will spice up your life along with your food!
The second most important part of cooking restaurant food – the technique
Most chefs go to school for years to perfect their cooking styles,especially to learn the chopping and cutting techniques. Master the following techniques at home and you’ll find yourself succeeding at any recipe that comes your way.
- Usage of vegetables
- Making stock
- Slow and covered cooking
- Chopping and cutting
Home chefs need to learn the proper knife skills. Knowing which knife to use in which situation makes the cooking experience more efficient and time-saving as well as safer for your fingers. Having the ideal knives in your kitchen makes it real easy for you to chop and cut things at your will.
The most important part that lures you towards the restaurant food
Fine dining isn’t only about flavors and taste. It’s all about the presentation which makes any dish appetizing and attractive. Even the most simple, everyday meal feels appetizing when served correctly. Hence it doesn’t take much effort to make your meals a feast for the eyes as well as the stomach. Setting up the ambiance and give it a restaurant look makes your job half done.
Usage of the good dishes, cloth napkins, forks, knives, spoons and setting up a proper table is very important. You can keep a starter in the menu which will light up the restaurant feeling in you. While plating the actual meal, you need to keep certain things in mind. Let’s take a look at some of the important tips:
- The plate should look beautiful and big enough so the food doesn’t get crowded.
- Spoons, forks and knives should be beside your plate.
- Usage of white-colored plates is the most preferred so that the colors of the food show up.
- Decorate the rice by making a mound at one side of the plate.
- We always make the mistake of putting the sauce or gravy on top of the meat. So put the sauce under the meat instead of on top. The meat looks more appetizing and the sauce adds a nice contrasting effect.
- Garnishing is very important which can make a very simple food look very attractive. So when you garnish use bright ingredients always.
- Try some artistic techniques, smear sauce across the plate by using a soft spatula.
- Wipe the plates with a clean cloth before serving to maintain hygiene.
So follow all these steps and keep the tips in mind so that you can always enjoy restaurant food at home at your will.
- How to ensure better marination of Fish
- How to Host a Dinner Party & Host a Dinner Party | Pottery Barn