FISH FRITATA

FISH FRITTATA Serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients 2 peppered mackerel fillets 100 gm thin asparagus spears 10 ml oil 1 leek, chopped 6 eggs 250 ml cream (use milk for a lighter meal) 100 gm watercress, baby spinach and rocket leaves Parmesan cheese Fresh bread and butter Method Flake the fish and remove the skin and bones. Blanch the asparagus in boiling water, drain and refresh in cold water. Drain again and set aside. Heat the oil in an ovenproof, heavy-based pan and fry the leeks for a few minutes until glossy. Beat the eggs and mix with the cream, then pour into the pan and stir carefully with a spatula (as you would scrambled eggs) until it begins to set. Stir in the flaked fish and herbs. Arrange the asparagus on top and sprinkle with cheese. Cook the frittata without stirring it for another few minutes to make sure the bottom half is cooked. Then place the pan in the oven under the grill until the top is brown. Allow to cool slightly and cut the frittata into slices. Serve with extra herbs, fresh bread and butter.

TANGY TOMATO TARTS

TANGY TOMATO TARTS
Serves: 4
Ingredients
Puff pastry, frozen          2 sheets
Plum tomato, chopped 4-6 pc
Sweet corn, frozen          2 tbsp
Basil leaves, finely chopped  2 tbsp
Lemon juice                       ½ tsp
Salt and pepper                to taste
Mozzarella cheese           ½ cup
Basil leaves to garnish
Olive oil                               2 tbsp

Method
Preheat oven 350°C.
Cut the pastry sheets into square shapes with a cookie cutter.
Mix tomato, corn, basil leaves, lemon juice, salt and pepper. Set aside.
Arrange all the sheets in a square mould and prick with a fork so the tart will not fluff.
Spread the cheese first then top with tomato mix.
Brush with oil. Bake for 20-25 minutes and let it cool on a wire rack.
Garnish with basil leaves and serve.

MINI MOONGDAL PANCAKES

MINI MOONGDAL PANCAKES
Serves: 4
Ingredients
Moong dal, yellow, soaked          2 cup
Peas, frozen, coarsely grounded    ½ cup
Ginger, grated                                   1tbsp
Chilli, green, finely chopped      1 pc
Coriander, fresh, finely chopped              2 tbsp
Eno salt                                                ¼ tsp
Cooking oil                                        ½ cup
Salt to taste
Method
Grind soaked dal in the blender and mix with pea paste.
Add remaining ingredients except oil.
Heat a nonstick pan, spray with oil and pour one ladle of batter in the centre of the pan.
Spread the batter with the back of a spoon in a round shape.
Pour oil from the side of the pancake, turn and cook both sides.
Serve with mint chutney.

SWEET POTATO WITH SAUCY SALSA

SWEET POTATO WITH SAUCY SALSA
Serves: 2
Ingredients
Sweet potato, medium, scrubbed, 
sliced into 1/8 inch thick triangles  2 pc
Extra-virgin olive oil                                                     1 tbsp
Coarse salt, preferably sea salt                                  ½ tsp
Black pepper powder                                                     ½ tsp
Lime wedges, for serving                                             1 lime
For the saucy salsa:
Plum tomato, ripe                                                           4 pc
Capsicum, red, medium, chopped                           1 pc
Jalapeno pepper                                                              2 pc
Coriander leaves, fresh, chopped                            ½ cup
Lemon juice                       1 tsp
Olive oil                               1 tbsp
Salt and pepper to taste
Method
In a baking dish, add tomato, capsicum, jalapeno, olive oil, salt and pepper.
Bake for about 15-18 minutes at 180°C.
Blend together roughly with the coriander leaves, add lemon juice and set aside.
Preheat oven to 400°C, with racks in centre and lower positions.
Spread sweet potato chips in a rimmed baking dish.
Drizzle with oil, toss, and spread in a single layer in the dish.
Bake, flipping once, until centres are soft and edges are crisp (approx. 22-25 minutes).
Sprinkle with salt and pepper.
Serve with lime wedges and saucy salsa.

kadak Kebab

Kadak kebabIngredients:

1. 120 gm Lamb mince
2. 10 gm Green chilli
3. 15 gm Amul cheese
4. 5 gm Fresh coriander
5. 5 gm Ginger
6. 3 gm mint
7. 1 tsp Garam Masala
8. 5 cloves Garlic
9. 6-7 gm Salt (to taste)
10. 50 gm Corn flour
11. 1tsp Turmeric powder

Method:Method:
1. Mix together the lamb mince with the rest of the ingredients and marinate for a while.
2. Form kebabs and coat with corn flour
3. Heat oil in a pan and deep fry.






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Tangdi Kebab

 

 

 

 

 

Tangdi kebab
Ingredients:

 

1. 2 pieces Chicken leg (thigh)
2. 20 gm Chilli powder
3. 10 gm Ginger and Garlic paste
4. 7 ml Lemon juice
5. 1 tsp Black salt
6. 1 tsp Garam Masala
7. 15 gm Hung curd
8. 10 ml Mustard oil

Method:

1. Make the
2. batter mixing with all ingredients and curd.
3. Rub the batter with the chicken
4. Keep for half hour in the freezer.
5. Roast in the clay oven or BBQ or oven
 

Arbi Aalishan

ARBI AALISHAN

Serves: 4

Ingredients

Arbi or colocasia, medium 400 gm

Thyme seed                   ½ tsp

Black pepper powder      ¼ tsp

Coriander powder             1 tsp

Nutmeg powder            a pinch

Mango powder, dryto fry

Ghee (clarified butter)       1 tsp   ½ tsp

Curd                             ½ cup

Salt                            to taste

Coriander leaves, 
finely chopped                                              1 tbsp

Ginger, julienned        1-inch pc

Chaat masala powder      1 tsp

Oil         to fry

Ghee   1 tsp

 

Method

Thoroughly wash the arbi and boil it in a cooker with 1 cup of water for up to one whistle.

Once boiled, peel, keep aside to cool and then cut into halves.

Heat some oil in a pan and fry the arbis in it till golden brown in colour.

Heat the ghee in the pan and temper with thyme seeds.

Add black pepper, coriander powder, nutmeg powder and mango powder; stir.

Add curd and salt. Mix well and add fried arbis. Cook for 3-4 minutes.

Add some chaat masala powder and serve, garnished with coriander leaves and ginger.