Cooking time: 20 min
Serves: 3-4

Ingredients:

• 500 gms pomfrets (a kind of fish)
• 8 green chilies
• 25 gms garlic
• 1 tsp ginger garlic paste
• 1 tbsp chopped coriander
• 50 gms corn flour
• 50 gms maida
• 1 egg
• 1 tsp pepper powder
• 25 gms cashew nuts
• Refined oil for frying
• Salt to taste
• 5 tsp lime juice

Method:

Clean the fish and remove the bones. Cut the fish into long pieces (about 2 inches). Rub limejuice, ginger garlic paste, salt and marinate for 30 minutes.

Mix corn flour and maida in a bowl. To this add egg, pepper powder, water and mix the batter to a pouring consistency. Dip the fish in this batter and fry in hot oil till the pieces turn light brown in color.

Heat some oil in a pan. Fry finely chopped garlic, chopped green chilies, chopped coriander and cashew nuts. Mix the fried fish pieces to this and sauté for 2 minutes. Sona fish is ready to serve.

Also try this Fish Pie recipe.

Related posts:

1. Chicken Mint Roast

Cooking time: 30 min
Serves: 2-3

Ingredients

• 500 gms chicken
• 1 bunch mint leaves
• ½ bunch fresh coriander
• 3 cloves
• 1-inch cinnamon
• 2 tsp ginger garlic paste
• 2 tsp pepper powder
• 2 green chilies
• 1 large onion
• Few curry leaves
• 1 tsp coriander powder
• ½ cup beaten curd
• ½ tsp turmeric powder
• 2 tbsp refined oil
• Salt to taste

Method

Clean the chicken and set aside.

Marinate the chicken with curd, turmeric and salt. Refrigerate for ½ an hour.

Grind together mint leaves, fresh coriander and curry leaves to a fine paste.

Heat oil in a non-stick pan and sauté cloves and cinnamon for few seconds. Then fry chopped onion till golden brown. Stir in ginger garlic paste, slit green chilies and fry for 2-3 minutes. Fry the mint-coriander paste till oil oozes out and raw smell disappears.

Put the marinated chicken and cook till the chicken is half done closing the lid, stirring frequently.

Sprinkle coriander powder and pepper powder. Mix well. Close the lid and cook till the chicken is completely done and chicken absorbs all the water (It should be completely dry).

‘Chicken Mint Roast’ is now ready. Serve as a side dish with other chicken curry.

Try this Chicken Recipe which is my favorite. Visit Indian Recipes site for Indian Chicken Recipes.

Related posts:

1. Spiced Puy Lentils with Roast Cod
2. Chicken Curry Recipe
3. Spiced rice

Preparation time: 30 min
Serves: 4-6

Ingredients

• 500 gms basmati rice
• 2 large onions chopped
• 6 green chilies chopped
• 3 cloves of garlic
• 1 potato
• 100 gms cauliflower (phool gobi) florets
• 6 cardamom seeds
• 2 pieces cinnamon
• 2 tsp cumin seeds
• 4 cloves
• 2 bay leaves
• 8 curry leaves
• 1 tsp turmeric powder
• 2 tsp red chilly powder
• 2 tsp coriander powder
• 75 gms grated coconut
• 75 gms green peas
• 2 tbsp oil
• salt to taste
• ½ cup chopped and fried cashew nuts
• ½ cup green coriander leaves chopped

Method

Soak rice in water for half an hour and drain.

Chop all the vegetables.

Heat oil and sauté cardamom, cumin, cinnamon, cloves, bay leaf and curry leaves. Fry chopped onions till golden. Add green chilies, garlic, turmeric, red chilly powder, coriander powder and fry for 3-4 minutes.

Add grated coconut and fry for 2 minutes. Add green peas, cauliflower, potato and stir for 2 minutes.

Pour ½ glass of water and bring the vegetables to a semi-cooked condition

Add rice, salt and 7 cups of hot water and cook on a low heat.

When water evaporates, garnish with fried cashew nuts and chopped coriander leaves. Serve hot with raita of your choice.

Related posts:

1. Spiced Puy Lentils with Roast Cod
2. Orange Chicken with rice and baby carrots

Preparation time: 10 minutes
Cooking time and ready in: 35 minutes

Ingredients:

• Olive oil
• 2 tsp. curry powder
• 4 cod fillets
• 275g Puy lentil
• 3 large garlic cloves
• 1 red chilli
• ½ tsp. cumin
• 1 large red onion
• 4 tbsp. chicken stock
• Lemon juice
• Chopped coriander
• Natural yoghurt, cayenne pepper and coriander sprigs

Method of Preparation:

Preheat the oven to 220C. Put the lentils in a pan of boiling water, once it reaches boiling temperature turn it down to a simmer and leave it to cook for twenty minutes.

Five minutes before the lentils are finished, mix the olive oil with the curry powder and brush all over the fillets, top and bottom. Season with salt and pepper on both sides.

Heat a pan on the hob and put the cod into the pan, meaty side down. Cook it for two minutes and then transfer the pan and the fish to the oven for five minutes.

Drain the lentils now from the water. Heat another clean frying pan with olive oil. Mince the garlic finely. Finely chop the chilli and scrape the seeds out of it as these are too hot. Finely chop so you won’t get any big bits in your teeth. Add this to the oil with the cumin and heat gently.

Finely chop the red onion into small pieces and add this into the spices. Heat gently for around ten minutes. Add the lentils and stir round so the spices are all over the lentils. Add in the stock. Warm everything together. Add in a squeeze of lemon juice and a healthy pinch of black pepper. No salt is needed. Finely chop the coriander and stir this in too.

Mix up the yoghurt with a good pinch of cayenne and some more chopped coriander.

Spoon the lentils onto plates (if serving) and serve a cod fillet on top of each pile of lentils. Spoon the yoghurt on top of the cod and add another squeeze of lemon juice.

Garnish with the coriander sprigs, and a slice of lemon on the side. Serve with a big bowl of fondant potatoes or noodles on the side.

Visit recipes site for more free recipes,  Indian Recipes, recipes for babies & mums.

No related posts.

This means that it is much easier and everything can just be thrown together when you need it. Also mince the garlic and the ginger beforehand – finely chop the onions too. With the lemongrass, peel off the nasty woody parts and chop into tiny pieces.

For the rice noodles, place them into a large bowl with some salt and some warm water. Leave it for 15 minutes and no more.

Ingredients:

• 225g beef (use steak)
• 110g rice noodles
• Handful of spring onions
• One medium leek
• One medium carrot
• One thumb-sized piece of ginger
• One stem of lemongrass
• 2 fat garlic cloves
• 1 tsp. five-spice powder
• 2 tbsp. dry sherry
• 3 tbsp. soy sauce
• 2 tsp. corn-flour
• Dash of flavourless oil

Method of Preparation:

Have your garlic minced, the ginger minced, the lemongrass cut into tiny pieces. Have the onion chopped into small pieces. With the leek, cut down the length so you’ve chopped it in half. Cut again so the leek is quartered. Chop into rough pieces so you have matchstick pieces. Do the same with the carrot.

Next up, cut the beef into bite-sized pieces. Put the corn-flour into a bowl with the five spice powder and make sure it’s fully combined. Tip the meat into this bowl and using your fingers, rub the flour and spices into the meat.

Take the noodles and get rid of any excess water.

Heat your pan or wok with some of the oil until piping hot. Chuck all the meat in and fry on all sides for a minute or so. Remove from the pan.

Put the meat into a bowl. Into the bowl add the ginger, garlic, and lemongrass. Using your hands, rub these into the meat for around a minute so the flavour permeates into the meat.

Throw in all the vegetables, and still using your hands, mix everything together.

Put all this into the pan, once hot, and cook quickly for 2 – 3 minutes.

Add the soy sauce and sherry, and a little water if necessary. Add the noodles in, add the beef back in, stir together for 30 seconds and serve.

Related posts:

1. Holodetz – Russian Jellied Beef Recipe
2. Chinese Pot Noodles with Chicken

For cooking these recipes you will need a big boiler or cauldron and two or three trays with high boards. Also you will need some bowls, a knife and a preparation board.

Ingredients

• 2 pork legs with hoofs, or pig’s ears
• 1 kilo of young beef meet on the bone (the bones and meet should be in half on half)
• 1 kilo of pork (also with bones)
• 1 carrot
• 1 onion
• Salt
• Pepper peas
• Greens for ornament
• Bay leaf

Method

Clean pork legs carefully with knife, until they become white, scald them. Peel the carrot and onion. Pepper peas and bay leaf put in gause.

Put all meet and legs, vegetables and spices in the water and boil on low fire for 4 or 5 hours. The meet should be removed easily from the bones. After that remove the bay leaf and pepper.

You can leave it for the night; just make sure the fire is very low. If you do not want to wait – pass to the next stage – separate bones from meet, the little pieces of meet leave as they are, the bigger ones cut by knife.

Allot the meet in an even lay on the trays and flood it by the meet water. Put in the fridge and wait until it becomes jelly. If you’ll get a lay of fat on the top – you can remove it. Ornate with greens and carrot, serve with mustard and horseradish.

No related posts.

Ingredients
For the stock:

• Leftover chicken carcass
• 2 onions
• 2 leeks
• 2 carrots
• 2 sticks of celery
• 2 tablespoons chopped, fresh parsley

For the chicken:

• 2 chicken breast, diced
• ½ cup homemade stock
• ¼ cup butter
• 1 cup orange juice
• 4 tablespoons sultanas, chopped
• Pinch freshly ground black pepper
• Pinch cinnamon
• 1 tablespoon all-purpose flour
• 1 cup rice
• 6 baby carrots

Method

First prepare the stock. Wash, peel and roughly chop the vegetables. Place the carcasss into a large stock pot. Add the vegetables and parsley, then cover with plenty of water. Bring to the boil, then reduce the heat until the liquid is simmering rapidly. Simmer, uncovered, for about 4 hours, skimming off any foam that rises to the surface. Remove the bones and strain the stock. Let it cool a bit before using it for the chicken.

If the stock is to be stored for future use, you may wish to simmer it for a few hours longer. This reduces it, making it more concentrated and easier to store. Once the stock is a little bit cold, start preparing the chicken.

Melt the butter in a large saucepan and cook the chicken until browned. Mix the remaining ingredients, except for the flour and pour over the chicken. Bring to the boil. Reduce heat, cover and simmer gently for one hour.

Remove about ½ cup of the sauce from the pot and mix with the flour, blending well. Return this mixture to the pot and stir well. Continue to simmer for further 30 minutes, until the sauce has thickened.

Cook the rice in a pan with enough water. Boil it until very tender. Remember it has to be easy to eat for a baby. Add a leaf of bay for taste and salt. Place a steamer over the pan where you are cooking the rice, and steam the baby carrots until tender too.
Serve the chicken, the rice and the carrots in the same plate.

Give the right importance to colour when a baby starts to eat. It is very important to make a plate attractive to the baby’s eyes.

Related posts:

1. Weaning Recipes Carrot Puree

Since it is during the weaning process that you can help develop your child’s taste buds, it is important for you to have the right foods for your baby.

It might be difficult for some to conjure up some good, tasty and nutritious food for their baby; hence it is easiest to depend on fruit purees in the beginning, as fruits allow you to have variety and the least bit of rejection from the baby.

This certainly helps ease the parent’s mental stress as to what they can feed their baby while weaning it from its milk. Try this wholesome fruit puree recipe, it might be a new variation you may have for your child.

Ingredients:

• 1 Avocado
• 1 Ripe Guava
• 1 Banana

Procedure:

Scoop the avocado and transfer to a bowl. Peel the guava and remove all the seeds inside retaining only the pulpy part. If you are using a ripe guava, chop into tiny pieces and put into the bowl along with the avocado. If you are using a ripe but hard guava, it would be best to stew the guava or else it would be difficult to mash. While stewing the guava, you can add a pinch of cinnamon to enhance the flavours. Cool the guava stew before adding to the other fruits.

Chop the banana into the bowl of avocado and guava and mash the fruits to form a puree. You can even use the blender to make the fruit puree. As you are using banana, keep the quantity low, as you do not want the puree to turn brown. If you intend to store the fruit puree in the refrigerator, drop out the banana, as the banana will discolour after a while, turning the fruit puree a brownish colour.

Related posts:

1. Weaning Recipes Carrot Puree
2. Banana muffins
3. Oatmeal Banana Muffin Recipe

Ingredients:

• ¼ cup butter or margarine softened 50 ml
• ¾ cups packed brown sugar 175 ml
• 1 egg beaten
• 1 cup buttermilk 250 ml
• 1 cup all-purpose flour 250 ml
• 1 tablespoon baking powder 15 ml
• ½ teaspoon salt
• ½ teaspoon ground all spice
• Medium banana chopped

Method:

In a bowl cream together butter and brown sugar, mix in egg and buttermilk in another bowl, combine oats, flour, baking powder, salt and allspice and mix well for about 1 minute or so until it gets soft. Add to the creamed mixture and stir in the banana.

Use Ramekins or microwave muffin pan, paper-lined and spoon batter into muffin pan, filling cups one-half to two-thirds full, (if using ramekins, arrange in microwave in a circle) microwave on high for about 2 minutes, rotating after 1 minute. To see if the muffins are done insert a toothpick in the center until it should come out clean and dry. Let muffins stand for 3 to 5 minutes before removing from pan

Related posts:

1. Banana muffins

This recipe is extremely easy and great tasting and even anybody can make who doesn’t know cooking. These banana muffins are light and fluffy; they are great for breakfast with a nice fruit smoothie or as an afternoon snack with a cup of tea.

They are great eaten both hot and stored for many days. Banana muffins recipe is not only nutritious but also be given to kids after school. So we can make this recipe with the over ripe, brown, soft bananas, instead of throwing them.

Ingredients:

• 4 large mashed bananas
• 200g plain flour
• 1 cup caster sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup butter melted
• 1 tablespoon vanilla essence
• 1 cup of double cream
• 1 cup of cut banana pieces ( for decoration)
• Half cups of raisins.

Cook time: 25 minutes.

Method

Preheat the over to 350°C and place a standard muffin tray with 12 cups. By the time we prepare the batter for muffins it will be hot.
Mash three bananas well with a spoon or mixer can be used for mashing the bananas. Slice one whole banana and keep it aside for topping . Add melted butter into a medium sized bowl beat the egg and mix them together by hand blender. Sieve together, all the dry ingredients including flour, baking powder, baking soda, sugar and salt.

Mix them thoroughly. Now add the mashed banana, double cream, whole table spoon of vanilla essence. Mix it for one minute more, so that all the ingredients can combine well until a smooth batter is formed .Set the batter aside. Now wrap the muffin tin or try with butter paper line. Fill the muffin tin with a spoon full of batter and pour evenly into it. Bake in preheated oven for 20 minutes. Now use a testing knife to check the bake until the tester knife comes out clear.

Take out the baking tray at this stage .Put a banana slices on the top of each muffin. Keep it for five more minutes till a nice brown colour appears. Banana on the top will also turn into a nice caramelized brown. Banana muffins are now ready. We can store them for couple of days.

No related posts.