Baked Salmon !!

Salmon is considered to be healthful due to the fish's high protein, high omega -3 fatty acids, and high vitamin D content. One of most delicious fish I ever tasted. 

Salmons are versatile, oil-rich fish with varying flavours and textures. It can be grilled, baked, pan-fried, deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Here is an oven baked salmon recipe.


Ingredients: 


2 garlic cloves, minced

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon black pepper powder (freshly grounded)

1 tablespoon lemon juice

1 tablespoon fresh parsley chopped

2 salmon fillets

Directions:

In a bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the marinade.

Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal.

Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Then turn the grill to the high and grill it for 2 -3 min for a beautiful golden brown colour .

Serve hot with stir fried vegetables of your choice and avocado dip :)

Happy Cooking !! 

with love 

Prasi

recipe source : food.com

Hyderabadi Chicken Biriyani

 Biriyani is a set of rice-based foods made with spices, rice (usually basmati) and meat fish eggs or vegetables..Hyderabadi biriayani is famous  in all parts of India and forms an integral part of Indian cuisine.
The ingredients are basmati rice, meat, yogurt, onions, spices, lemon, saffron. Corinder leaves and fried onions used as garnish. The preferred meat is lamb ,goat or chicken.

Recipe:


Ingredients : 


2 number black cardamom
800 grams chicken medium pieces
2 tbsp chopped coriander leaves
2 stick cinnamon
2 number cloves and green cardamoms each
1/2 tsp cumin and coriander pdr
2 tbsp each of chopped ginger and garlic
2 cup flavored rice(basmati)
2 number green chilli
1 tbsp javeri mace
1 tbsp lime juice
4 number medium sized onions sliced
2 tbsp oil or (ghee)
2 large onion fried
6 piece pepper corns
1/2 tsp saffron color
to taste salt
to taste turmeric2 cup yoghurt  

In a bowl take chicken,and marinate it with ginger-garlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garam masala dry, fried onion and add oil, mix all very nicely.keep it for at least 46 hrs preferably overnight .

In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the water.

Now in a big  biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min.Fluff with a fork ,garnish it with coriander leaves fried onions ,saffron strands n serve with raita and salad...!!! 

 Best accompaniments are baigara baigan  & Mirchi ka salan  !!

Enjoy with a fizzy lime juice or drink of your choice ..:)




with love 
Prasi

Chilli Paneer

Paneer or cottage cheese is an integral part of South Asian cooking. Paneer is a versatile dairy product, it is used in desserts, snacks or for main course cooking. This is one of my favorite cheese either as a spicy side dish or as a filling in snacks.:) 

Paneer chilli is a chinese variation to a typical paneer recipe. I just love Indo -chinese cuisine. 

In this  paneer cubes are batter coated; fried then added to a thick  gravy with sweet and spicy bell peppers and chillies respectively .

Ingredients:

chilli garlic sauce :1 TSP
coriander powder: 1/2 TSp
Corn flour :1 1/2 tsp
cumin seeds :1/2 tsp
curry leaves :as needed
egg : 1
garlic chopped :1 tsp

ginger garlic paste : 1/2 tsp
green chillies : 4 no
lime juice :1 tsp
maida : 1 tbsp
oil : for frying
onion chopped : 1/2 cup
paneer : 1 lbs
red /green /yellow bell pepper: 1 1/2 cup
salt : as per taste
soya sauce : 1 tbsp
water :as needed

Directions | How to make Chilli Paneer

Cut paneer into cubes.
Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.

Take oil to fry add the mixed paneer into it and fry in very slow flame.

Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,

Finely finish it off with coriander leaves.

Now the deep fried goodness in a creamy spicy sauce is ready to serve .

Enjoy with paratha, Naan ,roti or fried rice !! :) 

with love 

Prasi :)

Baigan masala (Brinjal Masala)

Brinjal is also known as aubergine or baigan.The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. 

Recipe 

brinjals: 2 nos. (cleaned and tops removed and sliced vertically into strips )
Onion: one large, sliced
Thinly scraped fresh coconut: 1/4 coconut
Turmeric powder: 1/4 tsp.
Chili powder: 1/4 tsp.
Fennel seeds (saunf): 1 tsp.
Curry leaves: 1 sprig
Coriander leaves for garnish
Salt to taste
Oil for frying

 Before Start cooking ,to the sliced brinjal add some salt and water keep it aside ; rinse and drain it after 10 mints.This process will help to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the brinjal. 

Then in shallow fry pan add some oil and fry these sliced brinjal just for 1-2 min.Drain and keep aside.

Method:

Heat oil in a kadai or pan and when hot add the fennel seeds and when they splutter, in goes the sliced onions.

When they are just about done, say a little browned, add in the powders ( turmeric + chili) and saute it. After 2 minutes, add in the coconut and fry for another 2 minutes.

Now put in the fried brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.

Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.

Serve with hot rice or chappatis.

Happy Cooking !!