Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

Ingredients:
 
To marinate:

• Fish- cleaned and cut - 1/2 kg
• Turmeric powder - 1 teaspoon
• Chilli powder - 2 teaspoon
• Garam masala - 1 teaspoon
• Coriander powder - 2 tablespoon
• Cumin powder - 1 tablespoon
• Ginger garlic paste - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - to taste

To fry:

• Gram flour
• Bread crumbs
• Oil - to fry

Procedure:

1. Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
2. In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
3. Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.

Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

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Vegetable Fried Rice

Preparation Time: 30 min

Cooking Time: 25 min

Serves: 2

Ingredients:

Cooked basmati rice
Onion - 1 medium sized
Carrot - 1 cup
Beans - 1/2 cup
Capsicum - 1/4 cup
Cabbage - 1/4 cup
Green peas - 1/4 cup
Pepper powder - 1 teaspoon
Chilli sauce - 1 teaspoon
Soya sauce - 2-3 drops
Salt - to taste

Procedure:

1. Heat oil in a pan
2. Add onion sauté for 2 min
2. Keep in medium flame and add all vegetables (carrot, beans, capsicum, cabbage, green peas) one by one and saute
3. Add little salt
4. When vegetables are cooked, add pepper powder, chili sauce and few drops of soya sauce
5. Mix well and reduce to low flame
6. Add cooked basmati rice
7. Keep stirring slowly until its completely mixed

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Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min

Cooking time: 15 min

Serves : 2

Ingredients:

Marinate:

1. Chicken - 500gm
2. Egg - 1
3. Pepper - 1 tsp
4. Ginger-garlic paste - 1 tbsp
5. Corn flour - 1 tbsp
6. All-purpose flour - 1 tbsp
7. Salt to taste

for dry:

1. Chopped ginger  - 1 tsp
2. Chopped garlic - 1 tsp
3. Onion - 1 medium sized - Finely chopped 
4. Hot & sweet tomato sauce - 3 tbsp
5. Chilli sauce - 2 tsp
6. Soya sauce - 1 pinch
7. Pepper - 1 pinch
8. Salt to taste
9. Oil - to fry

Procedure:
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.

2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.

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