I have some leftover basa fillets in my refrigerator and the quantity is so small that you cannot make a full dish out of it. So made these quick pop corns. Very tasty snack for a lazy Sunday evening !!!
Ingredients
- Basa Fillet - 250 gms
- Salt
- Black pepper Powder
- Garlic Paste - 1/2 tsp
- Ginger Paste - 1/2 tsp
- Lemon Juice - 1 tbsp
- Mixed herbs - 1/2 tsp
- Egg - 1
- Flour - 1/2 cup
- Corn Flex - Ground, as required
Marinate the fish cubes with salt, black pepper powder, Mixed herbs powder, ginger garlic paste and lemon juice.
Now have the flour mixed with salt and pepper, whisked egg with a tbsp of water and ground corn flex ready in 3 different plates.
Take one fish cube at a time, first roll the fish cubes in flour then coat it with egg and next roll them in ground cornflex and then put them on a tray. Next put the tray in fridge for 15-20 minutes.
Heat oil in a pan. Add the fish cubes in it and fry for 5-6 minutes or until they turn golden brown and crisp.
Fry all the fish pieces in batches and serve with your choice of sauce.
Some crispy treat for snacks but not deep fried. Used a bit unusual combination to marinate the blanched baby corn but the winner is the powdered kasuri methi which I have sprinkled at the end.
Ingredients
- Baby Corn - 200 gms
- Curd - 3-4 tbsp
- Corn flour - 1 tbsp
- All purpose flour / maida - 1 tbsp
- Turmeric powder - a pinch
- red chilli powder - a pinch
- Garam masala powder - a pinch
- Salt
- Kasuri Methi - a pinch
Chop the baby corn into bite size pieces. Microwave the baby corn in a bowl of water mixed with a spoonful of salt for 2 minutes. Add curd, corn flour, all purpose flour and all ground masalas with salt to the boiled baby corn.
Mix well to coat every single piece. Marinate for 30 minutes.
Heat oil in a frying pan. Shallow fry over low flame until it is golden from all sides,tossing gently once in a while.
Remove from the pan and sprinkle crushed kasuri methi over top. Garnish with green chilli and serve.
Sending it to the Monsoon special event organised by Kolkata Food Blogger.
We are back with the event, 'Know your Bloggers' organised by 'Kolkata Food Bloggers' and this time, it is Manjari from For the love of food. Her blog is a treasurehouse of recipes and have a number of dishes in various categories, which are simply awesome. A Special mention is the way she taught us how to poach a chicken breast, which I have tried last night. I am yet to master the art what her pictures suggests but it was already amazing. This Cilbir was made by me to enjoy some me time some days back, which I am submitting again for the ongoing event.
A very basic recipe which I have collected from the blog of my friend Manjari. Made this on a rare Saturday, when I was alone at home enjoying some me time and it was yummy!! You may find the original recipe here.
Ingredients
- Eggs - 2
- Curd - 1 cup
- Butter - 1/2 tbsp
- Paprika - 1/2 tsp
- Salt and pepper
- Vinegar - 1 tsp
- Dried Parsley - a pinch
Heat a pot of water with a pinch of salt and vinegar. Break the egg carefully and poach it one by one.
Remove the poach from water and then place it on a plate. Whisk the curd thoroughly and pour over the eggs.
Now on a big spoon heat the butter over gas oven. Add the paprika and heat it for few seconds.
Make sure the butter should not burn.
Pour the melted butter over eggs and curd.
Sprinkle salt and pepper with dried parsley and enjoy.
The ever popular classic Bengali vegeterian dish which almost every Bengali just swear by. The trick to this dish is the timing of adding the 'posto bata' or poppy seed paste to the pan. And the taste of mustard oil that is added at the end also makes it that delicious. The dish could be dry, however, we like the gravy version of it, which is a signature dish of my aunt or 'baramasi'.
Ingredients
- Potatoes - 3, cubed
- Poppy seed paste - 3 tbsp
- Green chilli paste - as required
- Whole green chilli - 3-4, slit
- Mustard oil
- Salt
- Turmeric
Add mustard oil to a pan. When it is hot, add slit green chilli and cubed potatoes. Add salt and turmeric and fry for 30 seconds.
Add a cup of water and let the potatoes gets cooked. Add some more water if you want your gravy a bit thin.
When potatoes are almost cooked check for seasoning and adjust the salt. Now add the poppy seed paste and green chilli paste mixed with a little water. Stir quickly.
Boil for just 20-30 seconds and remove from heat. Add a spoonful of mustard oil and keep covered for 15 minutes. This is to infuse the flavors of mustard oil into the curry.
Enjoy your aloo posto with plain rice.
Sending this recipe to Kolkata Food Blogger's ongoing event, "Durga Puja Bhuribhoj"
A lovely preparation of Pabda Fish which is absolutely easy to cook, no fancy ingredient is required.
Ingredients
- Pabda Fish - 3, big
- Milk - 1 cup
- Kalojire / Kalonji seeds - 1 tsp
- Green Chilli - 5-6
- Red Chilli Powder - 1/2 tsp
- Salt, Turmeric
- Mustard Oil
Marinate the fishes with Salt and Turmeric for 15 minutes.
Heat Mustard Oil in a pan. Lightly fry the fishes on both sides.
Then add the kalonji / kalojire seeds with chopped green chilli. Let it splutter.
Add salt, red chilli powder and turmeric with a splash of water to the pan and fry well. Mix one cup of milk with 1 cup of water and add to the pan.
When it starts boiling, add fried fishes and stir carefully.
When fishes are cooked through, add 2-3 slit green chilli, 1 tsp of mustard oil and remove from heat. Keep covered for a standing time of 10 minutes. Garnish with chopped coriander leaves.
Serve with plain rice.
