( https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT0ecJTgDm3HqNAdGU1jpHIhA547jE67Dq5WsXIZcBQaWxxJgEdY7PC3ZSFYw) This fish delicacy made with marinated trout shallow fried in mustard oil with spices is a much loved dish of the Kullu region. Cooked in minimal spices, the dish brings out the natural flavours of the delicious trout.
* 1 trout
For the marinade:
1/2 tsp salt
,1 tsp dill leaves,
1 tsp crushed coriander seeds,
1/4 tsp red chilli flakes
,1/2 tsp lemon rind
,2 tsp lemon juice,
1 Tbsp mustard oil
For the sauce:
2 Tbsp mustard oil,
1/2 tsp mustard seeds
,1 1/2 Tbsp diced onions,
1 tsp chopped coriander
,2 tsp lemon juice
,1/4 tsp salt
* Clean and wash the trout.
In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.
Rub the marinade all over the fish and keep aside for about 10 minutes.
Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.
For the sauce:
Heat oil in a pan. Add the mustard seeds and onions and saute till it turns light brown.
Remove from fire and add the coriander leaves, lemon juice and salt and mix well.
Pour the sauce over the fish and serve hot with rice.
By – Sakshi
Chicken Recipes are always favorite.On its own, chicken can seem boring and uninspired. But with a little creativity and some extra ingredients thrown in, you can make chicken the centerpiece of a dish with so many flavor and if you like sweet and sour food , this is the right and easy recipe for you.
- Active: 20 minutes
- Total: 20 minutes
- Serving- 4
YOU WILL NEED-
- 1/2 cup fresh orange juice (from 1 large navel orange)
- 6 tablespoons white wine vinegar
- 1/4 cup honey
- 2 tablespoons finely chopped fresh garlic (from about 6 cloves)
- 1 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt
- 12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
- 8 large Bibb lettuce leaves (about 2 oz.)
- 3/4 cup julienne-cut daikon radish (about 4 oz.)
- 3/4 cup julienne-cut English cucumber (about 4 oz.)
- 1/4 cup unsalted dry-roasted peanuts, chopped
- 4 lime wedges
1. Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.
2. Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.
- Full Cream Milk – 1 and 1\2 litres
- Basmati Rice – 1\2 cup
- Kesar strands – 1 generous pinch
- Sugar – 1\2 cup
- Grated Coconut – 1\4 cup
- Cashew Nuts – 1\4 cup (chopped )
- Almonds – 1\4 cup (chopped )
- Pistachios – 1\4 cup
- Cardamom powder – 1 tsp
- Wash and soak the rice for an hour.
- Soak the kesar strands in 2 tbsp of milk for an hour.
- Add milk in a heavy bottom pan.
- Bring it to a boil.
- Add the kesar soaked in milk and rice to the boiling milk.
- Reduce the heat and slowly cook the milk and rice for about an hour, stirring in between, till the kheer is creamy and the rice has cooked well.
- Add sugar, cardamom powder, coconut, cashew nuts, almonds and pistachios and cook for 6-8 minutes.
- Remove from heat and garnish with almond and pistachio flakes.
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg
How to make kashmiri dum aloo:
- Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
- Dry the potatoes on a cloth and heat the ghee or oil.
- Deep fry the potatoes until golden brown. Drain anvd set aside.
- Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
- Grind the paste ingredients to a fairly smooth paste and stir into the onions.
- Cook for 10 minutes. Stir in the tomato puree, curd and salt.
- Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
- Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
- (PICTURE COURTESY : http://www.vegrecepiesofindia.com/wp-contents/uploads/2012/04/kashmiri-dum-aloo-receipe-11.jpg)
(Image- https://goo.gl/images/i1SJJK )
Sandwiches are something by which everyone gets get amused.
So lets try out different types of sandwiches –
1. Open Sandwiches
Open sandwiches make use of only one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds.
2. Plain Sandwiches
A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference.
3. Pinwheels Sandwiches
Pinwheels are made of cream bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack.
4. Closed Tea Sandwiches
Closed tea sandwiches may be made ahead of time and frozen. They should be removed from the freezer at least three hours before they are to beserved.
5. Ribbon Sandwiches
Colored cream bread is suitable for ribbon sandwiches. Alternate 3 slices each of pink and green bread with one or more fillings spread between slices.
6. Mosaic Sandwiches
An alternate color of slices of bread is preferable for this type of sandwich.
The initial step is similar to that of the ribbon sandwiches,’ Press together stack of slices and then trim crusts.
So hurry up try out these different types of sandwiches to add a little taste to your lives !
By – Fiza
Introducing you to a heart drenching recipe well enriched with nutritious toppings .Presenting bathup, the soupy poridge . Which is indeed capable of generating warmth in your body.
It is one of the famous Bhutanese dish more certainly prioritized in the cold chilly winter and often in the rainy seasons.
The very charm of winter is felt by sitting Infront of a television with a plate of bathup in your hands , playing with the chopsticks really makes us feel the wholesome winter .
Ingredients required: different types of flour( it can be buckwheat flour, atta,maida anything except the wheat flour),pepper powder, chilli powder,salt,garlic,ginger,oil,water and spinach .
Steps involved-add water to flour then mould the flour and then roll it
After that cut the moulded flour into small pieces with your finger, put it in a bowl.
Simultaneously , boil the water in one pot
Add moulded flour with the ingredients mentioned above.
Then leave it to get cooked for some time and finally add spinach when it’s almost cooked
So,now your bathup is ready.
Help your selves with the serving .