Thai style Grilled whole fish

Ingredients:
 
1 x 600 g whole Snapper/Tarakihi/Flounder/Trevally, cleaned
1 lime, thinly sliced
3 tbs vegetable oil
2 garlic clove, finely chopped
2cm piece of ginger, peeled and finely chopped
1/2 lemongrass stem, white part only, finely chopped
3 bunch of  spring onions, thinly sliced
4 red Asian shallots, finely chopped
3 tsp fish sauce
1 tsp sugar
1 bird’s eye chilli, finely chopped
1/4 teaspoon ground turmeric
1 lime, juiced
3 tbsp chopped coriander leaaves
Salt

Method:

1. Score the fish on both the sides. Marinate the fish with 2 tablespoons of the Fish sauce,Salt and 1 tbsp of lime juice for 10 minutes. Slice the spring onions on the diagonal and put them in a bowl of water to soak.

2. Heat the oil in a saucepan over medium heat. Add the garlic, ginger, lemongrass, spring onions and shallots and fry until fragrant. Reduce the heat to low and add the fish sauce, sugar, chilli and turmeric and stir for 1 minute, then add the lime juice and coriander leaves. Remove from the heat and set aside to cool the marinade.

3. Drain the fish well.Rub the fish with the marinade. Take an aluminium foil.  Place the lime slices down each side of the fish, then place the fish towards the bottom of the foil.Apply all the marinade on the fish. Place few lime slices and chopped coriander on top of the fish.Fold the bottom end up, covering the fish, and then fold the left and right sides towards the middle. Now roll the fish in the foil sealing both the ends .

4. Heat a barbecue grill or oven grill, to high and char grill the fish on each side for 15 minutes, then transfer the fish to a platter. Open out the foil like a parcel. Garnish with the spring onions

and chopped fresh coriander.

Eggless Chocolate Mousse

This recipe doesn't require eggs or cream... The result is deliciously yummm........

Ingredients:

2 Tbsp gelatine

½ cup of milk

6 Tbsp cocoa

1 cup sugar

½ cup water

1 can of evaporated milk

1 Flake bar

Method:

Sprinkle 2 Tbsp gelatine over ½ cup of milk. Mix together and set aside.

Mix 6 Tbsp cocoa and 1 cup sugar together in a saucepan. Add ½ cup water. Mix together and stir until boiling. Immediately mix the milk/gelatine mixture into the hot cocoa mixture to dissolve. Sit saucepan in a sink of cold water to cool, stir occasionally.

Beat a can of evaporated milk (approx. 3-4 mts) until very light and fluffy. Beat in slightly thickened chocolate mixture a little bit at a time. Pour into bowl, set in fridge. Sprinkle with a crushed Flake bar before serving.

Serve with fresh fruits.

Indian style Chilli Chicken

This recipe is one of my favourite chicken recipes.


Ingredients:

Boneless Chicken : 1kg
Onion sliced          :  1/2 kg
Capsicum sliced    : 1/2 kg
Garlic chopped      : 5-6 cloves
Beaten Eggs           : 2
Dark Soy Sauce     : 2 Tbsp
Light Soy sauce     : 2 Tbsp
Tomato sauce         : 1/2 cup+ 2Tbsp
Chilli-Garlic Sauce: According to your
                                     taste of   Chilli
Cornflour                : 3 Tbsp
Oil to fry
Chopped Coriander leaves and Spring onions.


Method:

1.Marinate Chicken with Dark Soy sauce,Tomato sauce, Chilli-garlic sauce and Eggs for half an hour.
2.Then add cornflour and mix thoroughly.Heat oil and individually fry chicken pieces on medium heat,till chicken is cooked.
3. In the remaining heated oil,add chopped Garlic and fry for 30 sec,then add sliced oninon. Fry till the oninon becomes transluscent,then add capsicum.Fry for another minute,add add the fried chicken with the leftover marinade .Add 2tbsp of Light Soy sauce and 2Tbsp of Tomato sauce .You can add more chilli sauce ,if you like it hot. Mix well on high heat,till the sauces coat the chicken pieces well.
4. Garnish with Chopped coriander and Spring onions.
5.Serve hot with Fried rice or Noodles.

Cocunut chutney

This chutney is a great side dish for Uthappam....

Ingredients:

1 fresh coconut (grated) or 100gms of desicated shredded coconut
3 fresh green chilies or as per taste
3 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
2 tbsp groundnuts(roasted)
Salt To Taste

Method:
1.Grind coarsely all the ingredients in a blender to a paste and serve.

Indian style savoury pancakes ( Uthappam)

Here's a delicious, spicy uttapam/savoury pancake recipe . Fully vegeterian recipe..
Ingredients :

2 cup rice

1 cup split black gram lentil ( urad  dal)

3 onion chopped finely
2 tomato chopped finely
a piece ginger chopped finely
2 green chillies chopped finely ( you can add more)
2 tsp coriander leaves chopped finely

1 cup cabbage (patta gobi)

1 carrot grated

1 1/2 tsp salt

1/2 tsp red chilly powder (optional)

oil for cooking

Method:
1.Soak rice and lentil separately for about 6 hours.Then grind them separately.
Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

2.Mix all  vegetables and spices in the batter.

3.Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

4 Serve it hot with coriander cutney or coconut chutney.

IF YOU WANT TO MAKE IT WITHOUT ANY HASSLES, PLEASE USE READYMADE DOSA OR UTHAPPAM BATTER POWDER.Follow the instructions to make the batter .Add the veges and the spices to take these panckes/uthappam.




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Green Tomato Chutney/Relish

Ingredients:
1kg of halved green tomatoes
1 big  onion sliced
1tsp oil
1tsp mustard seeds
2 red dried chillies
1tsp roasted cumin powder
Green chillies chopped ( according to the taste)
(Alternatively add 1-2 tsp of green curry paste)
3-4 tbsp of tamrind chutney (adjust according to taste)
1/2 tsp salt



Method:
1.Heat oil in a wok.Add mustrd seeds and dried red chillies. When mustard seeds starts to crackle,add onions.Fry fill it is just cooked ,add tomatoes.
2.Add 1/2 tsp salt,cumin powder and green chillies or green curry paste.Simmer the heat.Cover the wok and let the tomatoes cook.
3.Add Tamarind paste and put the heat on medium high. Stir till the chutney thickens .Cool and bottle the chutney.
Keep in fridge for use.

Tamarind chutney

Tamarind Chutney
This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Ingredients:
•200 gms tamarind (remove seeds)
•150 gms jaggery
•2 cups water
•1 tsp salt
•Red chilli powder as per taste

Preparation:
•Put the tamarind,  jaggery and water in a saucepan and cook on a medium flame till the tamarind gets soft.
•Turn off flame and allow the mixture to cool.
•Use a food processor or hand blender to blend mixture together into a smooth sauce.
•Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
•Bring the sauce to a boil and turn off.
•Allow to cool, then chill and serve.This chutney can be used as accompaniment to samosas,pakoras,bhajjis,dahi vada..........