I was pleasantly surprised to find Anchovies and Sardines selling in Spar and Spencer. They are inexpensive, very easy to cook and taste great. Everything you need when you are serving a big number of guests.
You'll need: for 10 people
500 grams of Anchovies
Self Raising Flour
Salt and pepper
Wash Anchovies and pat dry well else they wont turn crispy. Shake anchovies around with all ingredients and deep fry in batches for 3-4 minutes. Serve hot. If you want to prepare this and serve later then keep them in a warm oven. They will retain crispiness.
SPICY INDIAN SALMON or Amritsari Machli
Try this dish. Highly Recommended. You can use any fish for this, including Salmon and it tastes heavenly. Traditionally Sole Fish (a river fish) is used.
500 grams Indian salmon or any any fish
2 tbsp besan (chickpea flour); 1 tsp garlic paste, 2 tsp ginger paste
2 tsp Ajwain (replace with dried oregano if u dont have this)
chat masala to taste; 1 tsp Red chilli powder
salt and oil
Juice of a lemon
Wash fish and pat dry well. Combine all ingredients except besan and chat masala. Marinade for 20-30 mins. Sprinkle besan on the fish till its completely covered. keep patting the pieces to that besan sticks to it. Shallow fry for 6-8 minutes. Serve sprinkled with chat masala, garnish with lemon wedges and Green Coriander chutney.
FRENCH FRIES
This is a quintessential dish that has to be there on the table. As finger food or a side dish and buying precooked- prepackaged bags is a good idea. But if you want to make your own here is how to get that crunch.
You are supposed to use Russet potatoes to make french fries but who among us can tell one potato type from another? So simply pick the largest potatoes you can find and go with it.
Soak 4-5 large potatoes sliced evenly into long strips of 1/5 inch thickness in cold water. Throw in 2 tsps of salt. Leave it for 30 minutes. Drain all water out and deep fry the potatoes till half done. take them out. Just before serving fry the french fries for a second time till completely done. Do not overcook. Refrying anything makes it very crunchy. This is what restaurant people do. But since they use the same oil over and over again it becomes much more unhealthy.
CHICKEN MOMOS: For 6 people
200 grams minced chicken marinaded for 1 hour with: 2 tsp garlic paste, 1 tsp ginger paste, 1/4 cup chopped spring onions 2 tsp White Vinegar; 2 tsp Fish Sauce, 2 tsp Oyster Sauce, 3 tsp Soy Sauce, Salt, red chilli powder, pepper, pinch of sugar
You can use chopped garlic and ginger as well. use salt judiciously as all sauces have salt too. Mix everythin. marinade.
DOUGH for MOMO:
1/2 cup Self raising flour, a pinch of salt
Pour all the flour onto a large, clean surface. Make a well in the pile of flour and mix in a little water. Mix the flour and water very well by hand and keep adding water until you make a ball of dough that sticks to itself, but does not cling to your hand. Knead the dough very well until it is flexible and smooth. Cover and Leave it for 30 minutes. Roll out circles of 10cm diameter and cut in half. Stuff chicken mixture in this semi circle and close while crimpling and pinching along the opening. There are many helpful websites that will teach you to make different momo shapes (www.worldfoodieguide.com/index.php/how-to-make-momos-tibetan-dumplings) .
Steam for 10 minutes in a steamer or idly stand. or Fry them up. Serve hot with chilliy sauce.
CHILLY SAUCE with MOMOS
Red Chillies, Garlic, Green chillies, 1/2 cup White Vinegar, 1 tbsp Soy Sauce, 1tsp Fish Sauce (Optional), 1 tbsp Sugar
Soak 6-7 dry red chillies in hot water for 15 minutes. remove the seeds of the Chillies if you want flavour without the heat. Grind the chillies into paste. Heat some oil. Add finely chopped garlic, finely chopped green chilly, and chilly paste in that order. Add vinegar and the sauces. add sugar. Cook till the sauce reduces a little. Serve.
PRAWN/FISH MOMOS
Same procedure as above but for 500 grams finely chopped prawns use following measurements:
1tsp chopped garlic, 1tsp chopped ginger, 2 tsp fish sauce, 2 tsp vinegar, 1tsp oyster sauce, 2 tsp soy sauce, salt, red chilly, pepper
Reduce cooking time to 6-7 minutes as fish cooks much quicker than chicken.
VEGETABLE MOMOS
1 cup cabbage finely chopped
1 cup tofu cubed
1/4 cup mushrooms (Shitake or button ) 1/2 cup carrots chopped
1 cup spring onion finely chopped
1/2 cup cilantro, chopped
1 tablespoon garlic minced
1 tablespoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
3 fresh red chilies, minced (optional) 2 tsp Soy Sauce, 1 tsp Vinegar
salt to taste
Mix everything and use same procedure as the chicken momos. Steam or fry for 8-10 minutes
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