Fish cakes

Fish cakes

Fish cakes

Ingredients:

1. 3 fillets white fish (I used swai)
2. ½ teaspoon salt
3. 1 teaspoon each of garlic powder, onion powder
4. 1 large potato boiled and peeled and mashed
5. ½ teaspoon each of salt, coriander powder, cumin powder
6. 1 serrano chillie, seeded and chopped fine
7. 2 tablespoon all purpose flour
8. Handful of coriander chopped fine
9. 1 cup seasoned bread crumbs
10. Oil for frying fish cakes

Sprinkle the fish fillets with salt and onion and garlic powder. Spray a frying pan with non stick spray and on medium low heat fry the fish fillets 4 minutes on each side or until barely cooked. Let cool.

Crumble the fish fillets and mix with mashed potato and all the other ingredients. Add some flour at a time till you can form dough balls. Divide into 8-10 portions and roll into balls and flatten into patties ½ inch thick. Patt them into a plat spread with bread crumbs and press so that the crumbs stick to the fish cake.

Heat oil in a frying pan and on medium heat fry the patties 4-5 minutes on each side. Serve as an appetizer or as a side dish with dal and rice

Chicken Taquitos

Taquitos are my kids favorite Mexican items to eat

Chicken Taquitos

Chicken Taquito Dinner

Chicken filling for Taquitos

Ingredients:

1. 3 cups cooked chicken either cubed or shredded (I got rotisserie  chicken from Kroger)
2. ½ cup each of plain cream cheese, shredded Mexican three cheese blend, ½ up red or green enchilada sauce (store bought)
3. 2 tablespoons taco seasoning

Tortillas for taquitos (I used 4 medium sized flour tortillas and 10 street size corn tortillas*)

Mix all the ingredients (except tortillas) together till well incorporated and set it in the fridge until ready to use.

Preheat oven to 425 degrees (Mine was dark baking sheet, so I preheated to 400 degrees)

Lay foil on a baking sheet and spray with non stick cooking spray. Add 1-2 tablespoon of chicken filling to each tortilla and roll into less than 1 inch roll and put it seem side down on the baking sheet. Spray with some more cooking spray on top of the taquitos and bake for 10 minutes. Roll them to a different side and bake for 10 more minutes. Serve with beans, rice and salsa or enjoy as a snack

*Cover the tortillas in a paper towel and add some water on top and bottom of it and heat for 15-20 seconds. This will help in the tortillas not getting torn while rolling

Southwestern roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls

                                             

Ingredients

• Nonstick cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 2 cups frozen corn, thawed
• One 15-ounce can black beans, rinsed and drained
• 1/2 of canned chopped spinach, squeezed of all the water
• 2 tablespoons pickled jalapenos
• 4 scallions, chopped
• 1 teaspoon each of ground cumin, coriander
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
•  2 tablespoons plain cream cheese softened
•  2 tablespoons chopped cilantro
• One 16-ounce package egg roll wrappers
• 1 egg, slightly beaten
• Dipping Sauce:
• 
  1  clove garlic, minced
• 1 tablespoons pickled jalapenos, 
• 1 cup loosely packed cilantro leaves and stems, finely chopped
•      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint
  
  
  
  
  

  Directions

  For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
  Have a small bowl of water ready for moistening your fingers.
  Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.
  
  

  
  
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Hasselback potato chips

See, the jewelry at the top of the page, I made those but the app was supposed to be 2x2 inches box. And it is occupying a whole lot of page and spoiling the whole purpose of this blog. Google needs to fix it and I am so sorry because those jewelry pieces are soooo in your face :(

Anyway, this hassel back potatoes are so nice to look it but it is quite a bit of work and you have to serve it as immediately as possible after you bake it. Otherwise they become hard

The photo does not do any justice

Hasselback potato chips

Hassel back Potato Chips

Ingredients:

1. 3 or 4 russet potatoes scrubbed well
2. Handful of garlic peeled and sliced length wise into thin slices
3. 1 teaspoon of salt
4. Oil as needed
5. Pepper or any other seasoning you like

Slice the potatoes into 1/8 inch thick slices being careful to leave the bottom intact. Insert a slice of garlic between two slices of the potato. Heat oven to 350 degrees. Drizzle oil and sprinkle with salt pepper and any other spices you like. Bake for 50-70 minutes. Serve immediately with Ketchup or anyother dipping sauce like tzatziki

New year eve appetizers

Such an eventful year and it is at an end. I rise the bubbly to an year where many many things which took years in the making finally happened. Today is a day to celebrate and say good bye to a happy year and pray and hope the coming year would be equally, if not more successful. Happy new year to you

Egg stuffed chicken kabobs

Ingredients

1. 2 lbs ground chicken ( if you can use lamb, it is the best)

2. 8 eggs hard boiled, peeled and cut into quarters length wise

3.  1 teaspoon salt

4. 1/2 teaspoon each of cumin powder, coriander powder, chili flakes 

5. 1 teaspoon grated garlic

6. 1/4 cup very finely chopped onions

7. Oil for shallow frying

Mix all the ingredients and set aside until ready to use

Apply oil to both your palms. Heat about 2 tablespoons of oil in a pan. Take a small egg sized meat mixture and flatten it. Put an egg quarter on it and roll the meat so that you cannot see any egg. Fry on medium low heat for about 10 minutes. Turn the kabobs every 4-5 minutes until you do not see any raw meat. Serve with tatziki or ketchup