Peppery Pan Fried Fish Fillet

The last recipe I posted was well liked by family and friends.
This one is a slight variation, very quick as well.
I use the sutchi fish fillets for this but you can use any soft textured fillets. Using freshly cracked black pepper makes a lot of difference.
Using bread crumbs makes the outside crispy. If you wish to grill this, then don't put bread crumbs.

Ingredients

Fish Fillets, thawed 2
Cracked Black Pepper 1/2 tsp
Garlic Salt/ Salt 2-3 pinches
Mustard Pd 1/4 tsp
Bread Crumbs 1/4 cup
Lemon Juice 1 tblsp
Oil 2-3 tsp

Thaw and wash the fish.
Pour lemon juice,over it and refridgerate for 1/2 hr.
Mix the salt, pepper and mustard pd.
After 1/2 hr, wash the fish. Dry.
Apply the pepper and mustard salt to it.
Cover with bread crumbs on both sides.
Pan fry with a little oil.
Serve with mayo.

Quick Grilled Fish

Fish is a common main dish at our table. In this recipe I use frozen Suchi Fillets which are commonly available at supermarkets. I always keep frozen fish in my freezer which can be thawed and prepared quickly. This also works well with fresh fish fillets. I choose to grill this on a grill pan but you can also pan fry it with a little oil.

Use garlic salt sparingly as it can be extremely salty.


Ingredients

Fish fillets, thawed 4

Olive oil 2 tbsp

Garlic salt/salt 4-5 pinches/to taste

Paprika 1/2 tsp

Mixed Italian herbs 1/2 tsp

Lemon Juice 2 tbsp



Wash the fish fillets.

Pour lemon juice over them and keep in the fridge for 1/2 an hour.

After 1/2 an hour, wash and pat dry the fish.

Mix the garlic salt, paprika and herbs together in a bowl.

Spread olive oil over the fish and rub the dry herb mix over it.

Heat a grill pan/ frying pan. Cook for 5-7 mins on each side ( depending on the thickness of the fillets).

Serve hot with lemon wedges.

Hi All, computer crashed. Will be posting as soon as its functioning well again.

Noodle Soup

The dried packet soup powders are high in salt and have low nutritional value but they can be very handy on rushed days.
I do use them, especially on days when I don't have fresh stock available.
Using the soup as a basic stock and loading it with fresh vegetables, tofu and adding noodles to it.
In Singapore, all the ingredients are commonly available but I have also made this in India with the seasonal veggies and its still delicious. So if u can't find any ingredient, just replace it with another, will still work well.
Both vegetarian and non-vegetarian versions work well. If you choose to add chicken/seafood or both then add these in the sauteing stage. Also if u wish to add egg, then beat it well and add at the end.

Because of adding so many ingredients to it, one packet can give 6-8 bowls of soup.


Ingredients

Any packet soup, Chinese style (not cream style) 1
Onion, peeled and chopped 1
Garlic, peeled and chopped 2 cloves
Canned/fresh mushroom, washed and quartered 1/2 can/6-8 pcs
Vegetarian ham, chopped 4 tbsp
Dried bean curd skin, soaked and sliced thin 1 stick
Noodles dried /fresh 30 grams/ 1 cup
Silken tofu (for Soup), cut into small cubes 1/2 packet
Carrot, peeled and cubed 1
Beans, strung and chopped 10-15 pcs
Spinach/ fresh greens, cleaned and torn 1 cup
Cabbage, cut into cubes 1/2 cup
Spring onion, chopped 2 stalks
Coriander, chopped 3 tbsp
Water 1.5 to 1.8 litres
Oil 1 tbsp
Soy sauce to taste
Pepper 2 pinches

Heat oil in a big soup pot, add the chopped onions and garlic, saute for a few seconds.{If adding any chicken or seafood, add at this stage} . Add the veg ham, the mushrooms and pepper. Cook for a few minutes. Add one and a half litres of water and boil.
In a small bowl, pour the soup pd and add 1/2 cup of tap water and mix well.
Once the water begins to boil in the soup pot add the soup mix. Mix well.
Check seasoning. Depending on yr taste and the salt content in the soup mix u might need to add some soy sauce at this stage
Now put the bean curd skin, tofu and the dried noodles (if using fresh noodles don't boil too long). Boil until the noodles are softened.
Add all the fresh veggies and turn off the fire.{ If adding egg, add at this stage.} The veggies will cook in the hot soup. Sprinkle spring onion and coriander.
Serve hot.

Toasted Spring Rolls

I have always enjoyed spring rolls and I like to have them more frequently so I have modified this recipe to toast the rolls instead of frying.

This is also a great way to get the kids to eat veggies.

My kids love this.

You can use any mix of fresh veggies for the filling. Saute on high heat as you dont want to draw the water out of the veges.

Toast these just before serving as they tend to get soft if eaten later.

Ingredients

Spring roll wrappers 8 pcs
Cabbage, shredded 1/4 cup
Carrots, peeled and shredded 1/4 cup
Cauliflower, chopped small 1/4 cup
French beans, strung and chopped 10 pcs
Dried shitake mushrooms,
soaked, washed and chopped 8 pcs
Spring onions, shredded 2 stalks
Shallots, peeled and sliced 4 pcs
Garlic,peeled and chopped 2 cloves
Light soy sauce 1 tsp
Salt to taste
Black pepper 2 pinches
Oil (for stir fry and brushing) 1 tsp +1/4 tsp

Heat oil in a wok. Fry the garlic and shallots and then add the mushrooms, stir for 1/2 a minute.
Next add the beans, cauliflower and carrots.

Season with soy sauce, salt and pepper. Stir well.
Check seasoning and adjust. Turn off the heat and add the spring onions.

Let the vegetables cool.
Take a spring roll wrapper and place 1 tblsp of vegetables in a corner. Roll the wrapper tightly folding the sides inwards. Seal with beaten egg (optional).

Repeat with the rest of the mixture.
Heat an oven or a toaster oven to its highest setting.

Brush the rolls with a little oil and toast them until crispy, turning sides frequently.
Serve with spicy dipping sauce.

Rice Tikkis

There are times when I get unexpected visitors and I need to prepare a quick snack to serve with tea. All this snack needs is some cooked rice and few spices. Very crunchy, serve with ketchup of chilli on the side.

Ingredients
Cooked Rice 1 cup
Green chilli chopped 1/4
Coriander, chopped 1 tsp
Spring onion, chopped 1 tsp
Cumin seeds 1/4 tsp
Salt to taste
Oil to fry

Mash the cooked rice well, add all the other ingredients. Mix well. Shape into small tikkis. Heat oil and deep fry. Serve hot.

Rice with veggies and chicken

I and the kids prefer to be vegetarian most of the time but not hubby. This dish is a one dish meal in which I layer the bottom with seasoned rice and top with veggies on one half and chicken/ fish on the other half. Thus, I save the trouble of making different vegetarian and non-vegetarian items. Especially on days when clean-up is an issue.
To include more whole grain, you can use brown rice. Use a mix of any seasonal fresh vegetables.
You can also top this with shredded mozzarella and bake.

Ingredients

Cooked white/brown rice (cooled) 3 cups
Chicken breast, cut in cubes 1
Canned Cream of mushroom soup
Mix with 1/2 cup of water 3/4 can
Boiled potatoes, cut into cubes 2
Mix of veggies
(Broccoli, carrots, corn etc.) 1 cup
Onion, peeled and chopped 1
Garlic, peeled and chopped 2 cloves
Paprika 1 tsp
Mixed herbs 1/4 tsp
Parsley flakes 1/2 tsp
Black pepper 2 pinches
Salt to taste
Oil 2 tbsp

Cool the cooked rice. Heat 1 tbsp oil in a pan, put 1/2 tsp of paprika and 1/2 tsp of parsley, add the rice and mix gently. Season with salt and pepper. Take a wide dish and spread this rice at the bottom of the dish.
Marinate the cubed chicken pieces with salt, pepper, paprika and herbs.
Heat 1 tsp oil in a pan and saute the boiled potatoes until light brown. Keep aside.
Heat 1 tsp oil again in the same pan and add 1/2 the chopped garlic and 1/2 chopped onion, saute for a minute, then add the chicken, cook for a few minutes. Take half the diluted canned soup . Add this to the chicken, and cook well. If the sauce gets too thick, add some water. Once the chicken is cooked, pour this over half the rice.
Heat 1 tsp of oil in the same pan again and saute the rest of onion and garlic. Add the veggies, season with salt and pepper. Pour the rest of the diluted soup and cook for a minute.
Spread the veggies with the sauce over the other half of rice. Add the potatoes.
Serve.
You can also spread some mozzarella cheese over the dish and grill until the cheese turns brown.

Quick Prawn Curry

This is a fast version of prawn curry. Goes very well with steamed rice or flavoured rice. Also a vegetarian version can be made by replacing prawns with seasonal veggies or tofu or a mix of both.

Ingredients
Fresh prawns , cleaned 15 pieces
Onion, peeled and coarsely chopped 1
Tomato, chopped 1
Ginger, peeled 1/2 inch piece
Garlic, peeled 1 clove
Green chilli 1/2
Coconut milk 1 tblsp
Water 1/2-1 cup
Oil 1 tsp
Nigella seeds/ Cumin Seeds 1/4 tsp
Curry leaves 5
Tumeric Pd 1/4 tsp
Chilli paste 1/2 tsp
Salt to taste
Sugar 1/2 tsp

Grind onion, tomato, ginger, garlic and green chilli together in a processor. Heat oil in a pan, put nigella seeds and curry leaves. Add the onion paste and fry until the oil seperates. Add the prawns ,tumeric pd, chilli paste. Fry for 2 minutes. Add the water and coconut milk. Season with salt and sugar. Cook for a few minutes. Serve hot with steamed rice.

Tips: If you choose not to use coconut milk, use plain yogurt.

Pani Puri / Golgappe ka Pani

Pani-puri is our all time favourite festive food. I make the pani myself as it makes all the difference . We get good Indian food in Singapore, but when we order pani-puri at restaurants also the puris are often stale. The weather here is hot and humid which makes the crispy foods damp. The key is to get the puris nice and crispy.
I buy the readymade pani-puri box from the Indian supermarket. It has green chutney (to make the pani), sweet chutney and a pack of boondi along with 30 pcs of puri.
I don't use the green chutney at all. The sweet chutney needs to be diluted before serving.
The most imp thing to do it toast the puris in an oven at 180 degrees for 10-15 minutes. Keep an eye (as they can burn quickly) and flip them once during toasting. Once toasted store in an airtight container, until ready to serve.
Ingredients
Mint leaves 1 bunch
Fresh Coriander 1 bunch
Raw mango 1 small
Green chillies 3
Ginger 2 inch piece
Lemon juice 3-4 tblsp
Cumin seeds 1 tsp
Chaat Masala 2 tsp
Rock/Black salt 1/2 tsp
Salt 1-2 tsp/to taste
Cold water 6-8 cups

Grind all the ingredients (except water) to a fine paste in a processor. Take a large container, mix the mint paste with 6 cups of cold water. Refrigerate this for 2-3 hrs. After 2 hrs mix the water well and sieve it. Discard the pulp. Add some boondi to the water. Taste it, if the water seems too thick add more cold water. Adjust the seasonings. Refrigerate for another hour.
Serve chilled water with crisp puris with boiled channa, boiled potatoes and sweet chutney on the side.
HAPPY HOLI!!!!!

Holi At the Beach

Anu and Bubble having Pani-Puri at Holi. Celebrated Holi with good friends on Sunday.
Loads of colour, water balloons and of course food.

Moong Dal Chilla with Paneer

Chilla is very similar to dosa, but made with yellow split moong dal and does not require long fermentation .The dal can be with skin or without.I prefer to use the one with the skin on as it is more nutritive. The dal is soaked for 2-3 hrs then ground into a batter. It can be served on its own with a chutney or with a stuffing of paneer , potatoes or peas.
If you prefer the chilla to be crispier, then a handful of rice can be added to dal at the time of soaking. I sometimes add brown rice too.
Good for breakfast or snack and add a yogurt and its a meal.

Ingredients
For the chilla
Moong dal, washed and soaked 1 cup
Green chilli 1
Ginger ,peeled 1/2 inch piece
Coriander 1 stalk
Cumin seeds 1/2 tsp
Asfoetida (hing pd) 2 pinches
Salt to taste
Oil 2 tblsp

For the paneer filling
Paneer, mashed 1/2 cup
Onion, peeled and chopped 1 small
Tomato, chopped 1/2
Green chilli,chopped 1/2
Coriander,chopped 1 stalk
Tumeric (haldi) pd 2-3 pinches
Salt to taste
Oil 1 tsp

Strain the dal . Grind all the ingredients of chilla together except the oil. Try to grind with little water. Keep aside.

Prepare the filling. Heat oil in a small pan, fry the onions, tomato and chilli for a minute or two. Add the haldi, fry for a few seconds,then add the mashed paneer and salt.Mix well. Taste the paneer and adjust the seasonings. If you are using frozen paneer ,then at this stage it becomes a bit dry, so add a few tblsp of milk to it. Keep aside.

Heat a dosa griddle (tawa). Once hot, put a drop of oil on it and smear it with an onion cut in half. This prevents the batter from sticking too much. Reduce the heat when you are ready to spread the batter. Check the batter if its too thick, add some water. It should be of pouring consistancy. Take a ladleful of batter and pour it on tawa, spread outwards gently in a circular motion, thinning out the chilla. Add a few drops of oil around the chilla, flip it once the sides are turning brown. Cook for a minute. Flip once again and spread a tblsp of the filling on half of the chilla, fold in half. Serve hot.

Note- I always make a very small chilla first. To taste the seasoning and prepare the tawa.

Fresh Chilli and Garlic Chutney

This is a condiment I always make and keep. Goes with everything and anything.As a sauce with spring rolls,wantons or cheese toasts. With stuffed rotis too.
It also is a better alternative to achars,which are very high in salt and oil content.
I generally use fresh,red chillies.They are not extremely hot,also I discard half the seeds,so there is still some heat in it.
Keeps in the fridge for 2-3 weeks.






Ingredients

Fresh red chillies 15 pieces( cut in half and some seeds removed)
Garlic cloves,peeled 3
Vinegar 2 tblsp
Sugar 11/2 tsp
Salt 1/4 tsp or to taste

Grind all the ingredients together. Taste and check the seasonings and adjust to your taste.

The Salsa turned out a little hot.But we all enjoyed it thoroughly.

Saturday night starters

Salsa and chips

This is an all time favourite snack for our family and friends for laid back evenings. I have adapted and changed the dip over time,fine tuning it to suit our taste.

You will need:
Pasta Sauce 2 cups
Onions,finely chopped 1medium
Spring onions,chopped small 2 stalks
Red Pepper,chopped small 1/2
Green pepper,chopped 1/2
Coriander,chopped fine 2 tblsp
Garlic, chopped fine 2 cloves
Green chilli,chopped fine * 1/2
Black olives,pitted,cut in thin circles 15 pieces
Green Olives,pitted,cut in thin circles 7 pieces
Olive oil 3 tblsp
Lemon juice 2-3 tsp
Salt to taste

To start, get any bottled pasta sauce. Do taste it,as every brand is different and you will adjust the seasonings according to your taste.
Take a large mixing bowl.Put the pasta sauce,add all the chopped ingredients.Season with salt and lemon juice,mix and loosen it with good olive oil. Taste it.Keep this is the fridge for 2-3 hrs. The flavours with strengten and mingle,also the garlic will get sharper.Do keep it at room temp. for at least 30 mins before serving.Taste it once before serving as it might need adjusting.
Serve in a bowl surrounded by tortilla chips.Dip and enjoy.

* Choose the chilli according to the desired heat.The small ones will be hotter. For kids I generally use a mix of chilli padi(small chilli)and big green chilli.
Note: Cutting the olives in circles is more appealing.