Seafood simplified - Explore the flavors of the ocean with this simple guide and quick health tips
HOME ...|... Fish Glossary ...|...Flavours ...|......Fish Facts and Tips ...| ...Downloads ...|... Contact Me

Search This Blog

Showing posts with label Tandoori. Show all posts
Showing posts with label Tandoori. Show all posts

Salmon Tikka



Ingredients:

  • 2 kg fresh salmon cubes
  • 10gm caraway seeds
  • 5gm turmeric powder
  • 20gm ginger-garlic paste
  • 10gm pepper powder
  • 1/2 kg yoghurt
  • 30gm oil
  • 100gm lime juice
  • salt to taste



Preparation:

Mix salmon cubes with ginger garlic paste, salt, turmeric powder and white pepper.

Squeeze some lemon juice and sprinkle some caraway seeds on salmon cubes. Leave it aside for 20 -25 minutes

Take thick yogurt in a steel bowl and heat thoroughly. Mix some oil in it.

Pour the yogurt on fish and mix gently as salmon is very delicate fish. Leave for 2 hours.

carefully thread the fish (around 7-8 pieces on each skewer) and cook over the glowing coals, turning once or twice

Serve hot with tomato-garlic chutney


Source:WomensEra

Continue Reading...

Tandoori Fish Tikka



Ingredients:


  • 1 Kg fish (centre bone and skin removed and cut into square pieces)
  • 1 lemon juice
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup drained beaten curd
  • salt to taste
  • 1 tsp chilli powder
  • 1/4 to 1/2 tsp crushed ajwain
  • 1 tsp garam masala
  • a pinch of tandoori colour(optional)


Preparation:

Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.

Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.

Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.

Sprinkle hot masala just before serving (optional)

Serve it hot with onion rings or salad.

.

Continue Reading...

Khaskhas Kalaunji Roti

Nigella seeds (kalonji, black cumin) are a spice harvested from the plant Nigella sativa and are used as a spice in Indian and Middle Eastern cuisine. These black seeds are approximately 0.125 inches in length and have a slightly triangular shape, and may also be confused with black sesame seeds. The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.

They form the basis for several Indian dishes, particularly in Northern regions, and are popular as sprinkled on naan, which is Indian flatbread, or in rice pilau.A five spice mix common in Bengal called paanch phoron may include nigella seeds as one of the five spices, mixing them with fennel, cumin, fenugreek and mustard seeds.
The Nigella oil is an anti-oxidant and popular for its medicinal value.




Ingredients:

  • 200gm maida
  • 3/4 tsp castor sugar
  • 1/4 tsp salt
  • 1/4 tsp soda bicarb
  • 1/2 egg beaten
  • 1/4 cup yoghurt (hung)
  • 1/4 cup cup milk
  • 1/4 tbsp melted ghee or butter
  • 1/2 tbsp poppy seeds
  • 1/2 tsp Nigella seeds (Kalaunji)

Preparation:


Sieve the flour, sugar, salt and soda bicarb twice. Add the ghee and rub with fingers till the mixture looks like breadcrumbs. Keep aside. Beat the egg, yogurt and milk together. Now add it to the flour and knead a smooth dough. Knead well for 8-10 minutes. Cover and keep in a warm place for 2-3 hours.

Divide the dough into 5 portions and using a little flour, roll out rotis. Apply a little ghee on the top with a brush and sprinkle poopy and Nigella seeds. Press a little with the hand. Apply water on the bottom side and cook in a hot tandoor or oven. When done, remove from the tandoor and apply a little butter on top and serve hot with any curry


In Indian and Persian medicine, kalonji has been used as a cure to all ills. Some suggest the seeds take the sting out of scorpion bites, help treat intestinal problems, end facial paralysis, stop rheumatoid arthritis in its tracks, and treat kidney problems, heart ailments, and hemorrhoids. Though the seeds cannot possibly be the silver bullet cure for everything, they are high in antioxidants, and their smell is said to repel some insects. You may find kalonji in naturally made or organic insect repellents. (Source :wiki)


Nigella oil is used for sinus problems, you can use ½ tsp of the oil and very hot water for a facial steam. You can rub the oil on the chest for cough and flu symptoms.It is known to be effective in the treatment of colic in babies,just rub the Nigella oil on the tummy.

It is used as a conditioner for the hair and a skin moisturizer. When buying Nigella oil, you should make sure that it is 100% cold pressed with no additives.


.

Continue Reading...

Tandoori Aloo Lajawab



Ingredients:


3 large potatoes
1/4 tsp red chilli flakes

For filling:

1 small carrot (chopped and boiled)
75g peas(boiled)
150 gm paneer
1 tbsp leaves of spring onions(chopped)
Salt to taste
pepper(freshly ground) to taste

1tbsp lemon juice
1/4 tsp garam masala


Preparation:

Wash potatoes well and dry.Prick them over with a fork and bake at 350°F in an oven or a tandoor till they are soft(for about 40 minutes)

Cut potatoes in halves and scoop out the flesh, leaving 1 cm of the shell. Keep the flesh aside.

Place the shells back in the oven and cook for about 10 minutes.

Now make the filling. Mash the paneer and stir potato flesh, carrots, peas, leaves of spring onions, salt, pepper, lemon juice and garam masala into it and mix well.

With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350°F for about 15 minutes or until they are thoroughly heated and golden. Serve with green salad.


.

Continue Reading...

Chunky Cheese with Herb Crumble



Ingredients:


  • 250 gm paneer (cut into chunks)
  • 1 cup brown breadcrumbs
  • 1 tbsp lemon juice
  • 2 tbsp fresh coriander leaves (chopped)
  • 1 tbsp mint leaves (chopped)
  • Salt to taste
  • Black pepper to taste (freshly ground)
  • 2 tsp cornflour
  • 2 tsp maida (dissolved in 1/3 cup water)
  • 1/2 tsp chat masala



Preparation:

Sprinkle salt and freshly ground black pepper on the panner and keep aside for 5 minutes. Combine breadcrumbs, lemon juice, coriander leaves, chat masala and mint leaves. Add salt and pepper if desired. Keep aside.

Dip paneer chunks in cornflour mixture and then roll in breadcrumb mixture and then roll in breadcrumb mixture. Put on skewers and cook in the tandoor or in an oven at 375°F for 10 minutes or till they are golden.

Sprinkle more chat masala if desired.Serve with a salad of your choice.


.

Continue Reading...

Profile

.



Followers