Fish Fingers

Ingredients 

1/2 kg Fish
½ tsp Ginger garlic paste
1/4 tsp coriander powder
1/4 tsp cumin powder
3-4 curry leaves
1/2 tsp garam masala
1/2 tsp pepper powder
1 tsp red chili powder
1 lemon
Bread crumbs
Besan
Salt
Oil

Directions

In a bowl Mix fish with lime juice, salt, chilli powder, garam masala, coriander powder, cumin, chopped curry leaves and ginger garlic paste. In another Plate,mix equal amount of besan and bread crumbs.Gently press fish into flour to coat and shake off the excess and deep fry it in medium flame until they turn into golden brown in colour(2-3mins). Transfer shrimp to a paper towel-lined platter to drain and squeeze little lime juice.

Chicken Cutlet

Ingredients 

2 1/2 cup cooked and minced chicken(Refer notes) 

1 potato (medium sized)

1 Egg 

1 Cup bread crumbs

1 Cup finely chopped onion

1 tbsp Ginger minced 

1 tbsp garlic minced
5 green chillies (or to taste)

1 sprig curry leaves 

11/2 tsp pepper powder

1 tsp Garam masala

1/4 tsp turmeric powder 

Salt

Directions

Boil and mash the potatoes. Beat the egg and keep it aside.Heat oil in a pan. Saute onion till soft. Add ginger, garlic, green chilies and curry leaves.Add pepper powder and garam masala followed by chicken and saute well.Stir until the moisture content is completely gone. Now switch off the flame and add potatoes.when the mixture is cool enough to touch, make small balls with the mixture and roll into desired shapes.Dip each cutlet in egg & roll with bread crumbs. Deep fry in oil. Serve hot with tomato ketchup.

Notes :
Cook the chicken with 1/2 tsp pepper powder, turmeric powder , and salt.
If the mixture is moist and not holding the shape add little amount of bread crumbs and try again.
If the proportion of chicken and potato is not correct there is chance of breaking the balls and also make sure that you cut all the ingredients very finely.
You can use lids to make the shape perfect.

Murg Malai Kabab

Ingredients 

1/2 kg Chicken Breast 

¼ tsp Meat tenderizer/raw papaya paste (omitted this) 

1 tsp Ginger Garlic Paste 

2 tbsp Mozzarella Cheese 

2 tbsp Sour cream (curd and cream) 

1 springs Coriander Leaves 

2 Green Chili 1 tbsp Corn Flour

1 tbsp Oil 

A pinch of Cardamom Powder

½ -1 tsp Pepper Powder (or to taste) 

Salt

Directions

Cut chicken breast to bite size pieces and dry them with paper towel. Marinate with pepper powder , tenderizer (if using) and ginger garlic paste, and keep in fridge for 30 min before adding other marination. Now make another marination by making a paste of cheese, sour cream , corn flour , chili and coriander paste, cardamom powder, salt, oil and mix well .Add this marination to marinated chicken and put in the fridge for another 1 hour .Preheat the oven to highest possible temperature in your oven. Thread the chicken onto skewers (refer notes) and arrange them on an aluminum foiled greased greased tray or can also be arranged in a  tray by not letting chicken touch the bottom. After placing the chicken inside switch it to broil mode and cook for 20-25mins turning the other side once in between.

serve hot with lime juice.

Notes:

Soak the wooden skewers in normal water for 1 hour. This is done to avoid them from burning in the oven.

You can also substitute sour cream with Cream and thick Curd (1tbsp each).

Oven Roasted Cauliflower

                         

Ingredients 

3 cups cauliflower florets (medium sized)

1/4 tsp cumin powder 

1/4 tsp tandoori masala powder 

1/4 tsp garam masala

1 tsp chili powder 

1 tsp ginger garlic paste (optional)

2 tsp oil 

1 tsp corn flour

salt

Directions

Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.In a large mixing bowl add cumin powder, tandoori masala powder, garam masala, chili powder, ginger garlic paste, salt and mix well. Add cauliflower to this and toss it well to coat thoroughly with the mixture.Again sprinkle the corn flour evenly on top of it .Also add oil and toss it again. keep this marinated cauliflower for half an hour. Preheat the oven at 425F for 15 minutes.Arrange in single layer on baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes, again tossing once in the middle(aftr 15mins or so). sometimes I'll broil them for a few minutes at the end to get them nice and browned!

Notes:

Try the same procedure with different other Indian flavors or even with Italian seasoning and enjoy!!!!

Chicken Bezule

Ingredients

1/2 kg chicken (Boneless-Bite size pieces)
1 tsp ginger (finely chopped)
1 tsp garlic  (finely chopped)
3 finely chopped green chili
2 strand finely chopped curry leaves
3 tbsp coriander leaves
1/2 tbsp chili powder
½ tsp garam masala
1 tbsp curd
1 tbsp lemon juice
2 tbsp rice flour
1 tbsp all-purpose flour
Pinch of red food color(optional)
Oil

Directions

Coarsely grind curry leaves, curry leaves and green chilies .Combine ground paste, chili powder, curd lemon, Maida, corn flour , salt and chicken. Marinate the chicken for minimum 2 hours.
Deep fry in oil.

Popcorn shrimp with Cilantro Garlic Sauce

Ingredients

20 Shrimp
1 tsp Ginger Garlic Paste
1/2 tsp Pepper Powder
1/4 tsp Chili Powder
1 Egg
2 tbsp milk
4 tbsp Corn flour
Bread Crumbs
Salt

Directions

Wash and clean the shrimp. Pat dry the shrimp with paper towel. Marinate Shrimp with GG paste, chili powder, Pepper powder and salt for 30 mins. Meanwhile Whisk egg and milk in a bowl. Mix corn flour with some water .Place bread crumbs in another bowl. Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Deep fry  breaded shrimp in oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

You Can find the recipe for Cilantro Garlic Sauce Here