I first happened to taste them as a teenager at some holiday homes. I had been there with my cousin’s family. They had this same kind of fish fingers served with a white mayo sauce. Even after exploring so many places in US I could not find that or even similar tasting fish fingers.
I was like still in search of that perfect fish finger with white sauce combo. While I was talking to my husband about this, I realized that he had never tasted something like that. That’s the moment, I decided that I should find the recipe soon.
I explored many and following the given recipe I could achieve much similar version that I had tasted in my teenage.
- 150-200 gms any white fish fillet. I used Tilapia
- 1 tsp mustard sauce
- 1 tsp black pepper powder
- 1 tsp lemon juice
- 4 garlic cloves, finely chopped
- 1 egg
- Salt to taste
- 1 tbsp all purpose flour
- Breadcrumbs for coating
- Oil for deep frying
For the sauce :
- 2 tbsp mayonnaise
- 4 thin spring onions, finely chopped
- Salt to taste
- 1 tbsp coriander leaves, finely chopped
- 1-2 tsp lemon juice
- Pinch of black pepper powder
- Cut the fish fillet into thin finger length strips.
- Marinate the fish pieces with salt, lemon juice and pepper powder for 15 mins.
- In bowl, mix mustard sauce, garlic, salt, egg and all purpose flour. To this add the marinated fish pieces and combine them well so that they are well coated.
- Allow them to stand for another 15 minutes.
- Heat oil in a pan for deep frying.
- Dip the fish fingers in breadcrumbs and coat them well.
- Deep fry them in oil till golden brown on low-medium flame.
- Remove on an absorbent paper.
- For the tartare sauce, combine mayo, onions, coriander leaves, salt, lemon juice and pepper powder. Mix well.
- Garnish the fish fingers with chopped coriander leaves and serve with tartare sauce.
There is this Valentine’s day special contest being held on a food group on facebook from beginning of Feb to 12 Feb 2017. It asks you to prepare any dish but the main ingredient should be strawberry.
Me and my hubby we both look up to celebrate Valentine’s Day. We might not celebrate our birthdays or anniversaries but Valentine’s Day is something we look forward to to celebrate or to give each other unique gifts. I guess the reason for this is that we knew each other since college days.
I was excited to see the contest announcement but when I read the details further the main ingredient made me skeptical and I was reluctant to participate. A few days passed and my desire to participate was increasing but every time I gave it a thought I would step back thinking about “strawberry – main ingredient”. The reason is I personally don’t cherish strawberries 😏. And this being valentine’s special my husband I can say hates it. 🙄.
Giving this more thought I decided that I should try out something with strawberry that my hubby would at least dare to taste even when I tell him that it’s made using strawberries. And yes let me proudly tell you the attempt and of course the efforts were successful and paid off. He said ” If you had asked me to eat strawberries just like that I would not have eaten but this dessert that you have made is really good and liked it.” He almost ate half the glass much more than I expected.
While neighbor when I offered her she was like ” The sweetness is just perfect. Neither to sweet nor less sweet. It’s just right.” On the food group too, it was appreciated by multiple members. So now no matter I win or not, it is like I have already succeeded. The post with maximum number of likes will decide the winner. You actually cannot say that the number of likes are actually given based on the recipe or looks. Here person with good networking skills will stand a greater chances and his/her recipe might not even be read. Anyways the sweet words from my loved one’s and my well wishers mean a lot of encouragement and appreciation to me. ☺️
You will need less than 1 kg of strawberries for this entire recipe. Where ever I have used puree, there I have roughly chopped and pureed the strawberries in a blender, after which I have passed the puree through a sieve.
1 cup = 240 ml
Strawberry cake :
- 1/4 cup butter unsalted
- 1 cup sweetened condensed milk (around half a tin)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 baking soda
- 1/2 cup strawberry purée
- 1/4 cup aerated water or club soda
- 9×13 inch pan
- Beat butter with sweetened condensed milk.
- Sift all purpose flour, baking powder and baking soda into the beaten butter mix.
- Add strawberry puree. Beat further.
- Add aerated water or club soda and mix further till all is incorporated.
- Pour the mixture into a greased and floured sheet pan (9×13 inch) and bake it in an oven preheated at 350F for 30 mins or till done.
- Then allow the cake to completely cool on a cooling rack.
Strawberry sauce :
- 250 gms puréed strawberries.
- 2 tbsp butter
- 1 tbsp cornflour
- 2-3 tbsp granulated sugar
- In a saucepan, melt butter.
- In a bowl dilute cornflour in 2 tbsp of prepared puree.
- Mix granulated sugar in the butter alongwith the remaining puree.
- Once it boils, stir in the cornflour mix and keep stirring for another 5 mins till well incorporated.
- Put off the flame and allow to cool.
Strawberry cream :
- 1/2 tsp gelatin
- 2 tbsp cold water
- 1 cup heavy whipping cream
- 1/2 tsp pure vanilla extract
- 3-4 tbsp confectionary sugar
- 1/3 cup strawberry purée
- Prior to beginning with this cream preparation, keep the mixing bowl and whip in freezer for 15 mins to cool.
- Mix unflavored gelatin in cold water and allow to rest. This mix helps in stabilizing the cream.
- Then beat heavy whipping cream with vanilla extract until soft peaks are formed.
- Fold in confectionery sugar, strained gelatin mix and strawberry puree and beat again till stiff peaks are formed.
- You can use a serving dish or individual dessert cups for the assembly.
- Chop and slice few strawberries.
- I used a round cookie cutter to cut circular cake discs. I could get around 12 discs.
- Take a glass. Spread a layer of cream, then a layer of chopped strawberries followed by layer of sauce and then cake followed by a layer of cream.
- You can either stop here and garnish with strawberry slices or you can repeat another stack as shown in picture with chopped strawberries, sauce, cake and again cream. The final layer always needs to be cream just before garnish.
- Single stack prepares 12 serves while if double stack is set up prepares 6 serves.
My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.
- 1 tbsp oil
- 1 tbsp butter
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- pinch of asafoetida
- 1-2 green chillies, finely chopped
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/2 tsp ginger garlic paste
- 3 eggs
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp pav bhaji masala
- salt as per taste
- 2 tbsp coriander leaves, finely chopped
- In a pan, heat oil with butter.
- Add mustard seeds, cumin seeds and asafoetida.
- Once it flutters, add the onion, green chillies and saute till onion is transparent.
- Then add the ginger garlic paste and saute till the rawness is lost.
- Now add the tomatoes and allow to cook.
- Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
- Now add the eggs and whisk through the cooked masala-veggie mix.
- Cook till whisking continuously till the eggs are cooked and mixture is dry.
- Garnish with coriander leaves.
- Serve with bread or chapatis.
Cheese stuffed garlic bread has been our favorite even back in India. Now that I have my new kitchen gadget the stand mixer, bread recipes or baking is always on my mind.
Taking garlic bread recipe shared by hebber’s kitchen as the base and alternating or adjusting few ingredients readily available at home instead of the one’s mentioned, this happens to my tried, tested and relished version. Yum yum
- 1/3 cup warm milk
- 1 tsp yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 tbsp butter
- 1 tsp garlic powder
- 3/4 tsp mixed herbs
- oil for coating
Garlic butter :
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tbsp coriander leaves, chopped
- 1 tsp mixed herbs
1 tsp red chili flakes
Other ingredients :
- 1/3 cup mozzarella cheese,shredded
- flour for dusting and rolling
- Mix the yeast salt and sugar in warm milk and allow it to stand for 5 mins or till frothy.
- In the flour, add garlic powder, mixed herbs, butter and the frothy yeast mixture and knead into a soft dough.
- Coat with oil and allow the dough to rest for 2 hours. Keep the dough bowl covered with damp cloth. The dough will double up.
- Mix together all the ingredients of garlic butter.
- Dust the countertop with flour and punch the dough for 5 mins.
- Spread or roll out the dough into a thick circular disk.
- Apply a layer of garlic butter on the dough using a brush.
- Then sprinkle the cheese on half the side and cover the cheese with remaining half of dough making a semi-circle or fold into half.
- Properly seal the edges.
- Brush the remaining butter on the top.
- Using a knife give slight cuts on the bread so that once it bakes you get slices formation.
- Bake for 15 mins or till slight brown in an oven preheated at 350 F.
We are core non-vegetarians but being from the coastal areas of western India we are hard-core fish lovers. There needs to be at least one fish item on the meal plate daily for us. A fish curry and a fried rawa masala fish are the regular items.
So to break the regular monotony, I decided to prepare something different from the regular fish masala rawa fry yet fried. So lets jump to the recipe.
- Red Snapper Fillet, cut into 5-6 medium-sized pieces
- 1/3 cup chopped onion
- 1 boiled potato
- 1 tsp chopped green chilli
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
- 1/4 tsp chicken masala
- few sprigs of coriander leaves, chopped
- salt as per taste
- 1 beaten egg
- bread crumbs for rolling
- oil for frying
- I usually keep the fish pieces marinated with turmeric powder, red chilli powder and salt so that I can use them as is for masala rawa fry. Here to I used them as is and boiled the pieces till soft and cooked. If not then boil the cleaned and washed fish pieces in water with some turmeric powder and salt.
- Once boiled, de-skin and remove the flesh.
- Grate the boiled potato and add it to the fish flesh.
- Add the onion, chillies, ginger-garlic paste, all spice powders and salt as per taste. Also add the chopped coriander leaves.
- Mix well and form a lump. Check the taste and add any ingredient if required as per your taste.
- Take little portion of the mixture and form into a golf size ball. You can also form them into flat disc shape like patties. Take care that the mixture does not become watery. If it does you can add rice flour or bread crumbs into the mixture till the desired consistency is achieved.
- Some suggest that the patties or the croquettes need to refrigerated for around 10 mins so that they don’t lose their shape while frying. However, I did not refrigerate them and still did not face any issues of shape or form loss.
- Heat oil in a saucepan for deep-frying. Instead of deep frying, a healthy version can be frying these in an appe pan with less oil.
- Dip the balls into the beaten egg and then roll into the bread crumbs so that they are completely covered.
- Fry them till golden brown. Enjoy!!
Usually recipes for pancakes use all-purpose flour or maida and probably pancakes prepared with all purpose flour are tastier not healthier though..I like baking cakes and cookies which mostly use all purpose flour. So I thought of finding an alternative for maida here, so as to compensate the maida usage. Health is priority without compromising much on taste 🙂
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2-4 tsp sugar (powdered)
- 1 cup buttermilk or 1 cup milk mixed with 1 tbsp vinegar (or 1 tbsp of lemon juice)
- 1 egg
- 2 tbsp melted butter
- maple or breakfast syrup as accompaniment
- little butter for garnish
- Mix dry ingredients together. Incase, you intend to serve the pancakes with maple syrup, the 2-3 tsp of sugar would suffice. But if you intend to serve it plain, then you can increase the sugar quantity as per your taste (atleast 4 tsp).
- If you have buttermilk readily available, then use one cup of it. If not then as a substitute take a cup of milk and add to it 1 tbsp of vinegar or lemon juice and set it aside for few minutes. Then add this to the egg , to it add melted butter and whisk.
- Add the liquid ingredients mixture to the dry ingredient mixture and mix them well to form a smooth non-lumpy batter.
- In a non-stick thick bottom pan, apply little butter. Once hot, pour a laddle full of batter into the pan and spread it to form a circular disc.
- Flip it over, once it turns brown on one side. Allow it to cook on other side as well.
- Make around 2-3 pancakes in the same manner and stack them one over the other. Serve the pancake stack with maple or breakfast syrup and little butter.