Deep fried Cod fish

I usually do not prefer deep fried fish. It feels very oily no matter what. But this recipe of deep fried
cod fish has no egg in  the batter and I really like it.
Serve it with coleslaw and you have a delicious dinner.

Deep fried Cod fish 

Deep fried Cod fish 

Ingredients:

1. 3 cod fish fillets cut into 2 inch pieces (about 12)
2. 1.5 cups all purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon each of salt, pepper
5. 1/2 to 3/4 cup milk to make a thinner pancake like batter
6. Oil for deep frying

for sprinkling over fish: 

1. 1 teaspoon each of salt, lemon pepper, garlic powder, onion powder

Wash and pat dry the fish. Mix the ingredients for sprinkling and sprinkle it over the fish on both side andset aside.
Mix all the ingredients for the batter and set aside for 15 minutes.
Heat the oil. Dip the fish in the batter and drop into the hot oil carefully. Fry for 5 minutes on medium and flip and fry fry few more minutes until the fish is nice and golden brown. Drain on a paper towel and enjoy with tartar sauce or ketchup

Nimki

In the olden India there used to be sweet stalls...these are like small mom and pop bakeries which sold savory snacks and sweets. In the evening, during the tea time you could go and get hot snacks and all day long there will be other savory snacks which are great any time. Nimki, nammak para or I don't know the other million names this snack has, but these used to be my family's favorite.

So when my dear brother was visiting I found a recipe for this and made them. They were so delicious and so easy to make.
I will definitely be making them more often

Nimki (Salty snacks)

Nimki (Namak Para)

Ingredients:

1. 2 cups all purpose flour
2. 1/2 cup oil
3. 1 teaspoon salt (or less)
4. 1/2 teaspoon each of kalongi (onions seeds), ajwain
5. oil for deep frying

Add the salt and the seeds to the flour and mix well. Add the oil and mix so that that oil and flour
get incorporated  well together. Add water little by little until the dough comes together. Cover and set aside
for 30 minutes.
Heat oil in  a pan.
Roll the dough about 1/3 inch thick and cut it into cubes.
When the oil is hot, add some nimki to the oil and reduce the heat to medium and fry them until they become golden brown. Drain on a paper towel and enjoy

Mango Coconut loaf cake

Coconut is one of the top favorite ingredients of my family. Any recipe remotely tasting or smelling of coconut will be gobbled up in minutes. So this loaf cake is a natural favorite of my family and its super easy to make. I made it and in the first 10 minutes of its life on the kitchen counter it has already been reduced to half its original size😋

Mango Coconut loaf cake(Cake with mango pulp and coconut)

Mango Coconut loaf cake

Ingredients:

1. 2 cups all purpose flour
2. 1 cup mango pulp
3. 1/4 cup full fat coconut milk
4. 1/4 cup coconut flakes
5. 3/4 cup sugar
6. 1 stick butter softened
7. 11/2 teaspoon baking powder
8. 3 small or 2 large eggs
9. pinch of salt

Prepare a loaf pan and pre heat oven to 350 degrees

Cream together the butter and sugar until smooth. Add one egg at a time and continue to beat. Add coconut milk and coconut pulp and mix well. 

Sift together the salt, flour and baking powder. 

Add half of the dry ingredients to the wet ingredients and mix well. Add the rest and the coconut flake and mix until combined.

Add the batter to the loaf pan and bake at 350 degrees for 50 minutes. Let it cool and enjoy

Thai red mushroom curry

The red and yellow Thai curry pastes you get in the super markets are life savers when you want to make something different and do not have the ingredients like "lemon grass". And when you have these pastes its pretty easy to make Thai curries. By no means I will say they can compete with the real thing but they are still pretty awesome and delicious

Thai Red Curry Mushroom (Mushroom and other veggies cooked in red curry flavored coconut milk)
Ingredients

1. 16 oz button mushrooms sliced
2. 1 14 oz can coconut milk
3. 1 chicken bouillon or substitute water or veggie broth
4. 1 big or 2 small garlic pods chopped fine
5. 1 tablespoon each of oil, red curry paste, fresh squeezed lemon juice
6. 1 zucchini halved length wise and sliced
7. 1 bell pepper (your fav color chopped)

In a pan heat the oil and fry the thai curry paste for a minute or two. Add the mushrooms ad zucchini and fry on high for 5-7 minutes. Reduce heat and add the garlic and bell pepper and stir well. Add the coconut milk and simmer for 10 minutes. Add lemon juice and garnish with cilantro and serve over brown rice

Eggplant and Lima beans curry

Lima beans are one of my favorite legumes and my most favorite curry with lima beans is eggplant and lima beans. This dish is one of the most easily made dishes and the most delicious. And it is so versatile that you can add lamb or shrimp to it and have a meat-ful option

Eggplant and Lima beans curry (Eggplants and Lima beans cooked in spices)
Ingredients:

1. 2 large Chinese eggplants or one Medium American eggplant (peeled) and cubed
2. 1 medium onions chopped
3. 1 tomato chopped
4. 1 can baby lima beans drained
5. 1 teaspoon each of ginger-garlic paste, coriander powder
6. 1/2 teaspoon each of salt, turmeric, cumin seeds, chilli powder
7.  1 tablespoon olive oil

In a pan heat the oil and fry the cumin till they start spluttering. Add ginger garlic paste and fry for a minute. Add tomatoes and fry for a couple of minutes. Add eggplant and all the spices and cover and cook for 10 minutes on medium high. Add lima beans and 1 cup water and bring to a boil. Simmer for 10 minutes. Garnish with cilantro and enjoy

Fruit bits Pistachio biscotti

Biscotti are easy to make and they are super delicious and ofcourse our beloved coffee shop charges us ridiculous amounts for this (If you know who I am talking about!!!)

My brother is a daily customer to his coffee shop and he loves them. He is visiting me and I am making these for him. And my family loves them and I do too. They are super delicious. Make them and impress your own family

Fruit bits Pistachio biscotti

Pistachio Biscotti

Ingredients:

1. 2 cups all purpose flour
2. ¼ cup olive oil
3. ½ cup sugar
4. 1 teaspoon vanilla extract
5. 2 large eggs
6. ¼ teaspoon salt
7. 1 teaspoon baking powder
8. ¼ cup fruit bits (these are available in Indian stores) or use cranberries
9. 1-1.5 cups pistachios

Preheat oven to 350 degress

In a bowl mix the liquid ingredients and add the eggs to it and mix well. Add the sugar and mix well. Add the flour with salt and baking powder and mix. Add the fruit bits and pistachio and mix it.

On a baking sheet add the dough and make a log. The width of the log is your biscotti’s length. Bake for 30-35 minutes. Take it out of the oven and cool for 10 minutes.

Cut the log into biscotti’s ¾ inches thick and lay them side ways. Bake for 8 to 10 minutes at 275 degrees. Let it cool and enjoy

Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower

Ingredients:

1. 1 medium cauliflower cut into medium florets
2. 2 tablespoons oil
3. 1 bell pepper any color you like cut into 1 inch cubes
4. 3 medium cloves garlic chopped
5. ¼ cup peanuts roasted
6. 1 teaspoon Sichuan (regular) peppers or numbing peppers
7. 2-3 dried red chillies

Stir fry sauce

1. 1 tablespoon each of vinegar, soya sauce
2. 1 heaped tablespoon corn starch
3. 2 tablespoons tomato sauce
4. ½ cup water
5. ½ teaspoon each of salt, black pepper
6. 1 teaspoon sugar

Mix all the ingredients for sauce mix and set aside.

In a pan heat the oil and fry the Sichuan peppers and red chillies for a minute. Add cauliflower and fry covered for 5-7 minutes, until they become a little tender. Add bell peppers and garlic and fry for few more minutes. Add the sauce and stir well to combine. Add roasted peanuts and garnish with cilantro and enjoy

Chicken 65

This Chicken 65 recipe is super simple to make and super delicious and it will fly off the table like a bird with wings

Chicken 65 Dry (Shallow fried chicken)

Chicken 65

Ingredients:

2 boneless skinless chicken breast cut into small cubes

2 tablespoons corn starch

2-3 tablespoons rice flour

2-3 tablespoons oil

1 tablespoon each of vinegar, soya sauce

Handful of curry leaves

2 big or 3 medium garlic pods chopped

2 thai green chillies or serrano peppers chopped

Red onions chopped (optional)

Ingredients for Marinade:

1 heaped teaspoon ginger garlic paste

2 tablespoons fresh squeezed lemon juice

½ teaspoon each of turmeric, lemon pepper or regular pepper, red chilli powder

¾ teaspoon salt

Marinade the chicken with the ingredients in marinade and set aside for for atleast 45 minutes. Add the rice flour and corn flour and stir to coat well .

In a non stick pan heat the oil and add the chicken in one layer and on medium low flame fry the chicken  for 10 minutes. If using onions add onions around 7-8 minutes. Add the garlic, chillies and curry leaves and stir well and fry for 1 more minute. Add vinegar and soya sauce and  stir well. Garnish with cilantro and enjoy immediately