Monday, 29 April 2013

Battered Cod Fish with Chips

Fish and chips is one of the  British delicacies i love to eat.For the battered cod fish and chips, mushy peas and mayo mint dip is a good accompaniment. It's very filling and packed with nutrients , the only down side is frying the fish in the oil if you are calorie concious.

 For the hand-cut Chips:

 Slice the peeled potatoes in the desired shapes and sizes. Oven roast by sprinkling a bit of oil until it turns out to the chips consistency. Add salt to taste.

For the Mint and mayo dip:

Grind some fresh mint leaves and mix the paste with any ready made mayonaise

For the mushy peas:

A cup of dried peas should be soaked overnight. I've pressure-cooked the peas and  it can also be cooked in a saucepan but is time-consuming.The cooked peas should be blended by adding 1/2 sppon of sugar and 1/2 spoon of salt and 1/2 spoon of pepper powder.

For the battered Fish:


Skinless boneless long cod fillet -1
self-raising flour - 1 cup
rice flour - 1tsp
oil - 3 tbsps
Salt - 1/2 tsp


Make the batter by adding the self-raising flour , rice flour , salt and some water. Rice flour is optional , do not add more and limit it to 1 or 2 tsps. I add it for the crispiness.

Cooking Method :
 Heat the oil is a  large flat pan. Dip the fish so that the batter is applied on both sides of the fish thoroughly.
Deep fry until the fish is cooked .

   I bet anyone who tries this recipe is going to fall in love with the taste!!!!!!!!!!!


Wednesday, 10 April 2013

Baby Butternut Squash Curry

 Baby Butternut Squashes in my garden were plenty.  Didn't want to throw them away and made this recipe out of it. Was a good accompaniment for chappathis.

    As you can see from the picture , the ingredients are very few .

Chopped onion - 1/4 of a cup
Cherry tomatoes - 3
Grated ginger - 1 spoon
Butternut squash - 200 gms
Chilli powder - 1/4 tsp
Oil 1/2 - 2 tsps
Salt - 1/2 tsp

Cooking Method:

    In a non-stick pan saute the onion  for a few mins, add the tomatoes and ginger and fry for a while . Add the rest of the ingredients and close the lid. Cook it for abt 10 mins in a slow flame.Do not add water the dish is  cooked with the water produced in the squash.

Monday, 8 April 2013

Cabbage Chutney

A friend of mine has made nice pakodas and served it with a very tasty chutney. Initially i thought that she  madecoconut chutney and asked the recipe as there was a slight difference in taste but to my surprise she said it's a cabbbage chutney. I couldn't wait to try out the chutney after reaching home to see if can make it to the same great taste.It came out really well and it got over even before i could take a picture of it.

     Finely chopped Cabbage - 1/2 cup
     Cummin seeds - 1/4 tsp
     Coriander seeds(optional) - 1/4 tsp
     Urad dhal - 1/2 tsp
     Channa dhal - 1/2 tsp
     Garlic - 1 clove
     Gingelly Oil - 3 tsps
     Mustard seeds - 1/4 tsp
     Dried red chilli - 1
     curry leaves - 1 strand
     Asafoetida - 1 pinch
     Salt - 1/4 tsp

Cooking Method :

      In a non-stick pan add 2 tsps of gingelly oil and add Channa dhal , Urad dhal , garlic clove and roast until brown. Now add the red chili, oriander seeds and cummin seeds. Once the cummin seeds splutters add the chopped cabbage and fry it about 5 minuites. Once it cools down add salt and  grind it to bring to the chutney consistency. For the tadka heat 1 tsp of oil , add the mustard seeds and curry leaves and a pinch of asafoeida and serve with bhajjis, pakoras, chappathis, idli or dosa. Tastes great with rice too!!!!!!!