Amritsari fish fry

This recipe is from Turban Tadka!

Ingredients:
Fish boneless- 600 gms cut into 2 inch cubes,
Lemon juice- 1tbsp,
Red chilli -1 tsp or if you like it spicy add more since we are adding vinegar and lime juice.
Ginger shredded or paste - 2 tsp,
Garlic- 1 tbsp.
Malt vinegar or white vinegar-2 tbsp to 1/4 cup- depends on the amount of red chilli you use ,
Besan or gram flour- 1 cup,
Ajwain or carom seeds - 1 tsp,
Egg -1,
 Curd- 1/2 cup,
Rice flour- 2 tbsp - grind rice to make powder.
Oil for frying.
Chaat masala to sprinkle.

Method:
Marinate the fish with lemon juice,ginger garlic paste,red chilli powder and salt.

( I  forgot to add red chilli powder so have added red chilli powder in the second marination)
Leave it for 20 minutes )

Add vinegar, besan, ajwain, egg, curd and rice flour.

Mix and keep in the fridge for half hour or take out when you plan to deep fry them.

Heat oil in deep kadhai or pan.( you can deep fry the fish or shallow fry )
Once the oil is heated,lower the heat to medium high and fry the coated fish till evenly browned on both sides.

It will take only 2 to 3 minutes on each side.

Sprinkle chaat masala and serve.

Fish fry tastes good even if you add just the basic ingredients.
But had to try and make this popular Amritsari fish fry and taste it.
It is very delicious and crisp.

Emjot with mint chutney and rings of onions.

Shami Kebab

This is manoj `s recipe :) I have tried making like him but his kebab`s were melt in the mouth .

Thanks Manoj for this nice recipe .

Ingredients :

Lamb meat boneless - 500 gms ( bite size ),

Chana Dal - 350 gms ( soaked overnight ),

Ginger paste - 1 tsp ,

Garlic paste - 1 tsp ,

Onion - 4 ( big - chopped ),

Turmeric pwd - 1/2 tsp ,

Red chilli - 2 to 4 or according to your taste( whole ),

Green chilli - 2 to 4 according to your taste ( whole ),

Cloves -  1 tsp ,

Black cumin  seeds or shah jeera - 1 tsp ,

Small cardamom - 15 ( i have put whole you can use the seeds only ),

Black pepper pwd - 2 tsp ( i have used whole ),

Cinnamon stick - 2 inch broken into 1/2 inch ,

Mint and green corriander  leaves - 1/2 cup each - chopped ,

Salt to taste .

Ghee to shallow fry .
NOTE  I have made this dish according to the recipe given, as large amount of chilli is used.( 15 Green and 15 red chilli)
But my recommendation is that use just few chilli or  according to your taste.

Method :

Drain the water from the soaked dal .

Take a cooker and put all the above ingredients -Soaked dal ,Small chunks of meat ,ginger garlic paste ,chopped onion ,red chilli ,green chilli ,turmeric pwd ,cloves ,cinnamon ,black cumin ,small caradamom ,chopped mint and corriander leaves and salt .

Close the lid and put the heat on high .

As the cooker gives one whisle lower the heat and let it simmer .

Wait for the cooker to give 5 to 6 whisle in low heat .

Close the gas .

Wait for the cooker to cool  . ( 15 minutes ).

When you open the lid , you can discard  all the whole red chilli squeezing its juice .( I discarded half the red chillies only, as i wanted my kebab to be hot .

Transfer the contents  of the cooker to a kadhai to dry the kebab mix .

Raise the heat to medium to low and  dry the mix using a laddle to crush the mixture to a smooth paste like texture . It will take 10 to 15  depending upon your consistency .You can raise the heat to high if your texture is smooth and you only need to dry .I had to crush in slow heat to make the texture right .

Taste salt and if you see any spices  which have  not crushed you can discard it .

Close the gas when the kebab is dry and the mixture  is binding .

Leave to cool

As the kebab cools the mixture will become more firm .

Make small balls and flatten them and round the edges .

Take a non stick pan and pour ghee to shallow fry the kebabs in low heat .

Turn sides so that both the sides are evenly fried .

The heat has to be low .

Serve the kebabs with salad and mint raita .

Makes 28 kebabs .

Fish and chip

Ingredients for marination:
Fish fillets - 400 gms ( cut into 1 inch lenghtwise ),
Ginger garlic paste - 1 tsp ,
Lemon juice - 1tsp ,
Salt and pepper - Sprinkle . 

Ingredients for batter -
Bread flour or all purpose flour- 400 gms ,
Salt - 1tsp ,
Black pepper - 1tsp ,
Heineken beer - 250 ml,
Sparkling water or soda water - 250 ml .

All purpose flour - 100 gms .

Method :
Marinate the fish and keep in the fridge for 1/2 hour .
Combine flour ,salt  and pepper in a bowl .
Make a well in the flour and whisk to a batter - ( Note - it needs to be whisked very well in order to 
avoid any lumps )

Cover and put in the fridge for 10 to 15 minutes .
Heat oil in pan .
Put 100 gms flour in a plate .
Coat the fillets with  flour and  then dip in batter and again coat with dry flour and then dip  again in batter and then fry for 3 - 4 minutes until golden brown and cooked through .

Add caption

Serve the fish with chips and tartare dip.

Chicken minced balls

Ingredients :
Chicken minced - 500 gms ,
Onion -1 ( finely chopped ),

Ginger garlic paste - 1 and 1/2 tsp,
Egg white -1 ,
Green chilli -1 ( chopped ),
Bread crumbs - 1/2 cup ,
Garam masala -1 tsp ,
Coriander leaves - 1/3 cup ,
Oil - 1 tbsp.
Salt to taste .

Method :
Take a bowl and mix all the above ingredients and keep in the fridge for an hour for marination.

Pre heat oven to 200 C .
Take a baking tray and put a foil on it and grease it .
After the chicken has been marinated ,make small balls and keep on the greased tray .

Spoon little oil over each chicken balls .
Transfer the tray to the oven .
Let it cook for 10 minutes .
Take out and turn sides and again spoon little oil on each top again.
Let it cook for 10 minutes  more 

or till the chicken balls are slightly brown .

Remove the balls from the tray and serve hot with sauce of your choice .
Makes -24 balls.

Oven roasted fish ( without oil )

Ingredients :
Fish ( rohu )-  8 piece ,
Turmeric pwd - 1/2 tsp ,
Red chilli pwd - 3/4 tsp ,
Salt to taste ,
Ginger garlic paste - 2 tsp ,
Lemon -1/ 2 ( juice ).

Method :
Wash and marinate the fish with the above ingredients and keep in the fridge for few hours .
 Minimum 1 hour  to maximum 8 hours in the fridge .
Pre heat oven to 300 C .
Take your baking tray and cover it with a foil .Grease the foil with oil .
Put the fish pieces on the foil and transfer the tray to the pre heated oven .
After  10 minutes flip the fish pieces and let it roast for another 10 minutes so that both the sides are evenly roasted .

The fish has to be slightly roasted .
Take out from oven and serve  while still hot .Sprinkle chaat masala( optional)  and  a dash of lemon juice .

Enjoy  it with salad and green coriander chutney .

For best results , oven roast the fish just before serving .

Chapli kebab

Ingredients :
Minced lamb meat - 750 gms ,
Spring onions  - 150 gms ( chopped ),
Green chilli -2 ( chopped ),
Coriander leaves - 1/2 cup ( chopped ),
Coriander seeds -1 tbsp ( crushed ),
Roasted cumin seeds - 1 tsp ,
Black pepper - 1/2 tsp ( crushed ),
Red chilli flakes -1 tsp ,
Corn flour -2 tsp,
Salt -3/4 tsp .

Method :

Take 3/4 of minced meat in a blender .Add chopped green chilli , 1/2 cup of chopped green onions   
and 1 tbsp of coriander leaves .Run the blender for 1/2  minute .

Transfer it in  a bowl and add the  remaining minced meat ,crushed coriander seeds ,cumin seeds ,crushed pepper ,spring onions ,red chilli flakes ,coriander leaves ,salt and 2 tsp of cornflour .

Mix and cover with a foil and keep in the fridge for an hour .

Put a non stick  heavy bottom pan on gas and pour 2 tbsp of oil on high heat .
Take 2 tbsp of minced meat or a medium size  dumpling in your palm and fatten  it in your palm pressing it with your fingers .The kebab should be thin because when you will put in hot pan the patty will shrink in size  .

Put the flattened kebab in hot oil .The heat has to be high .

Toss it once and press the kebabs  with your spatulla .You can transfer the pan in pre heated oven and roast for 5-7 minutes till evenly cooked  (  temperature is 300 C ) or roast in high heat on gas till evenly browned .

It take 5 -7 in gas to roast and cook .

Serve hot and enjoy with it with hung curd dip flavoured with orange zest ,crushed pepper and salt .