TIP : INDIAN CURRIES

Always cook the curries at slow heat, so the spices do not Burn.

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Semolina Fried Fish

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Semolina fish shallow fried in mustard oil is a very delicious recipe of my Aunt. She is very good in making Fish as she used to stay in the Coastal region of india where fish is a staple diet and this is  her signature fish recipe

Serves: 5

Prep time : 25-30 MiN
image INGREDIENTS:
– 500 grm Fish ( your choice)
– 1 cup Semolina
– 4 tsp Gram Flour (Besan)
-1 lemon
-1 tsp salt
-1 tsp red Pepper/Paprika
-1/2 tsp Turmeric Powder
-1/2 tsp Garam Masala
-1 tsp Degi mirch (optional)

PREPARATION: – Add all the spices and 1 full Lemon juice in the fish and mix it well.
– Add half of the gram flour to it and keep it undisturbed for 10-15 min.

HOW TO COOK: – Take a piece of fish , sprinkle some gram flour and coat it with semolina.
– Shallow fry the pieces of fish in hot Mustard oil until it is golden brown and crisp Your semolina Fried Fish is ready to enjoy.

It goes well with a glass of wine in Hand. I hope you will try it at your home and like it. For more keep following.

CHRISTMAS CHOCO-CHIP CUPCAKES

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Merry Christmas!! Today on this special world-wide eve of christmas, i came with a very simple and easy recipie of these cupcakes. These cupcakes will make your party unforgettable in terms of eatables.

INGRIDENTS:
→ All Purpose Flour – 1 1/4 cup + 2 tbsp
Semisweet mini chocolate chips – 1 cup
Sugar – 1 cup
Unsalted Butter – 1/2 cup
Milk – 1/2 cup
Eggs – 2
Vanilla Extract – 1 tsp
Baking Powder – 1 tsp
Salt – 1/8 tsp

PREPRATION:

Preheat the oven to 350 degree F (180 C).

Toss the mini chocolate chips with 2 tbsp of flour and keep aside.

Line your muffin tray with cupcake liners.

METHOD:

Take the sugar and butter in a mixing bowl. Keep mixing until it becomes smooth and creamy.

Add the eggs one at a time and mix well. You can use a hand mixer to mix everything easily.

Add the milk and flour alternatively little by little while continuously mixing so that everything is well incorporated.

Mix the vanilla extract and mini chocolate

Divide the batter evenly in the prepared muffin pan until each one is three forth filled with batter.

Bake the batter for 20-25 minutes.

Your choco-chip cups are ready to enjoy the christmas Party.

BUTTERMILK FRIED CHICKEN

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Here i got for you a very simple an quick fried chicken in indian style. It is very rich in india spices and flavours.

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Pic shows Actual amount required

INGRIDENTS REQUIRED :
– 2 cups Buttermlk
– 1 Lemon Zest
– 1 Egg (for crumng)
– 1 cup Breadcrumb
– Salt as per your taste
– 1 tsp Ginger Garlic Paste
– 1 tsp Oregano
– 1 tsp Chilli Flakes
– 2 tsp Maggie Masala or Meat Masala
– 300 grm Chicken Breast

HOW TO PREPARE:
FOR MARINATION: Put the chicken in a bowl with some cuts so that marination can go inside.

Add everything except Breadcrumb and egg to the chicken and mix it well.

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Marinated chicken

After marination your chicken will look like this.Leave it for 20 min.

FRYING:
Whisk an egg in a bowl and put the
Take a piece Dip it in egg and the crumb it with crums.
Repeat the procesure with every piece and fry it untill crisp brown.

DISCLAIMER : Oil should be medium hot. Chicken will not cook in excess heat
You can add little all purpose flour in the crumbs if the marination do not stick while frying.

I hope you will try this recipie and enjoy the diverse Indian flavours
Regards

ZEERA RICE

Zeera (Cumin) rice is a very common meal in indian household as it is very simole and easy to make and very delicious.
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Ingredients:
1 tbsp clarified butter or ghee (You can also use olive oil)
1 bay leaf
1 1/2 tsp cumin seeds
1/2 cup green peas (I used frozen sweet peas)
1 1/4 cup basmati rice
Salt

Method:
Wash rice thoroughly with water. Set aside.
Heat oil in a saucepan. Throw in bay leaf and cumin seeds and cook until they start popping.
Add green peas. Cook for a minute.
Add rice and salt. Mix everything and then add 2 1/2 cups of water (the rule of thumb for cooking basmati rice is to add water a little over twice the quantity of rice, I added a half cup extra).
Bring the rice to a nice boil and then turn the heat to medium, cover the saucepan with a lid and cook until all the water is absorbed.
Turn off the heat and let it rest covered for 10 minutes.