Fish-Potato Tikias (Patties)

Ingredients:

1. 4 pieces of any white fish fillet
2. 2 Yukon Gold potatoes
3. 5 cloves of garlic
4. 1 1-inch sized fresh ginger
5. 2 green chillies
6. Salt and pepper to taste
7. 1 tsp cummin powder
8. 1 tsp of powdered mix of cloves, cardamom and cinnamon
9. 1/2 of one white onion OR red onion, chopped
10. 1 egg
11. 1 green onion, chopped
12. Juice of half a lemon (OR half a lime)
13. Vegetable oil for frying
14. 1 cup of breadcrumbs
15. Served with Cilantro Pesto  (this is another recipe in this blog).

Preparation:
 
Boil the potatoes and the fish separately. Then mash them together.

Grind the garlic, ginger, and chillies together.

Add to the potato and fish mixture.

Add to the mixture all of the remaining ingredients EXCEPT for the oil and the breadcrumbs. (This includes salt and pepper to taste).

Form patties out of the mixture. roll them in the breadcrumbs.

Pan fry, then serve hot with Cilantro Pesto (this is another recipe in this blog).

(VEG) Ricecake Salad (make with rice crispies too)

Ingredients:

(Ingredients pictured below; Quantities are for one person)

1. 1 rice cake OR 1 cup of rice crispies
2. 2 tbsp of chopped cucumbers
3. 2 tbsp of chopped green onions
4. 3 tbsp of beaten yogurt
5. 1 tbsp of tamarind sauce
6. 1 tbsp of mixed nuts and raisins
7. 1 tbsp of lime juice
8. 2 tbsp of green "mung bean" sprouts. (Also known as moong or as golden gram. Available in Asian markets)
9. 2 tbsp of Cilantro Pesto (This is another recipe is in this blog)

Preparation:

Arrange the rice cake (or rice crispies)on a plate. Smear it with the pesto. Pour the mung sprouts over the pesto. Squeeze the lime and a pinch of salt over the sprouts. Sprinkle the green onions, cucumbers, nuts over that and then drizzle the yogurt over the nuts and dot it with tamarind sauce.

This a very good salad for lunch - or to enjoy as a snack anytime!

(VEG) Cilantro Pesto

Ingredients:

1. 1/3 cup olive oil
2. 2 tbsp Tamarind sauce
3. 1 lime
4. 1 bunch cilantro
5. 3 green chillies (de-seeded)
6. 1 tsp chopped fresh ginger
7. 1 handful of pine nuts (can be replaced by sunflower seeds)
8. 5 curry leaves

How to prepare:

In a food processor, combine cilantro leaves, de-seeded green chillie, pine nuts, curry leaves and a pinch of salt (to taste) and blend them together.

 Take half of the olive oil and slowly pour into the mixture and continue blending it, making sure the consistency is creamy. Taste the mixture and adjust the salt if needed.

Pour the blended mixture in a bowl and mix the tamarind sauce into it.

Drizzle the remaining olive oil over the mixture and let is stand for some time before serving.

This is an excellent pesto to serve with anything fried or to use as a salad dressing!

(VEG) Vegetarian Manchurian( Indian-Chinese) dish.

To prepare-serves five

To prepare the balls-
About 2 cups of shredded Cabbage.
1 cup grated Paneer.
1 cup of chopped green onion.(reserve half for the sauce).
2 whole jalapeno peppers chopped fine.(reserve half for the sauce).
4 cloves of garlic minced.(reserve half for the sauce).
1 cup of chopped cilantro(coriander leaves).(reserve half for the sauce).
4 tbs light,low sodium soya sauce.
1 tbs brown sugar.


To bind the veg.balls you need
1/2 cup of rice flour.(leave some in a dish for rolling the balls in it).
2 tbs. cornstarch.

For the sauce-
2 tbs.minced ginger garlic.
Half cup of Tomato Ketchup.
Quarter cup of chili sauce.
Half cup of cilantro.
Half cup of chopped green onion)
1 tbs. chopped jalapeno peppers.
1 tbs. Rice vinegar or white vinegar.
1tbs brown sugar.
2 tbs soya sauce.
1 tsp. cornstarch for thickening.
salt and pepper for taste.
Half cup of water.

To prepare the balls-
Mix all the ingredients written under 'how to prepare the veg. balls.Check the salt.
- Dont forget to reserve the ingredients which are marked above.
- Mix the rice flour(reserving some of it).
- cornstarch.Tip-- if the mixture is soft feel free to mix little bread crumb to tighten the bind.
- Form small balls,about an inch in diameter.
- Heat veg. oil in a shallow nonstick pan.Roll each ball in the reserved rice flour,
and deep fry them until they are golden brown in color.Arrange them on a serving dish.

To prepare the sauce-
- Except for the minced ginger and garlic mix the ingredients which are written under the preparation of the sauce.
- Heat oil in a sauce pan,put the ginger-garlic minced,and pour in the mixture.It should bubble and thicken.Check the salt.
- Pour the sauce over the arranged veg. balls.Sprinkle little cilantro and chopped green onion.Serve with steamed rice.

Lemon Butter Fish

ingredients
-fish fillet
- 2 tbs chopped white onion.
- 1 tbs chopped garlic.
- 2 tsp slitted lemon rind.
- few slices of lemon for garnish.
- juice of half a lemon.
- One cup fish or chicken stock.
- 2 tbs lemon curd.
- half cup all purpose flour.
- 1 tbs butter.

How to prepare-
Salt and pepper the fish fillets,coat them lightly with flour,and pan fry them .Keep the fillets aside.
- Drizzle little oil in the same pan and saute the chopped onion and garlic with 1tbs flour.
- Pour in the stock gradually stirring the mixture until it thickens lighlty.
- Turn off the heat put little salt,lemon juice,lemon rind,lemon curd,stirring them together forming a sauce.
- Put back the fish fillet in the pan and allow it to simmer for a few minutes.
- Turn off the heat,arrange the fillets in a platter.
- Stir in the butter with sauce making sure it does not separate.
- Slowly pour the sauce over the fish and garnish it with the lemon slices.
- Serve with hot rice.Enjoy.

Asian -style Fish cake

Ingredients required:

- 1lb any white fish fillet(fresh).
- 6 cloves of peeled garlic.
- 2 tbs of mayonnaise.
- 3 kefir lime leaves(finely chopped).You will get lime leaves in any Asian grocery store.
- a handful of fresh thai basil leaves(finely chopped)
- 2 tsp of malaysian or thai curry powder.
- juice of one whole lime 2tbs white vinegar.
- 1/2 cup thinly chopped fresh green onions.
- 2 tsp fish sauce.
- salt to taste.
- 1 cup of bread crumbs.
- 2tbs cornflour.
- Vegetable oil for deep frying.
- Bunch of lettuce leaves garnish.

- How to prepare:
Chop the fish fillet into tiny cubes.Do not put it in the food processor.
Mix the chopped fish with all the above ingredients.
Remember, do not put salt until you have tasted the mixture.The fish sauce contains plenty of salt.
- If the mixture is too soft put some more bread crumbs and bring it to right consistency.
- divide the mixture into 10 balls(size of a golf ball).
- Flatten the top and bottom of each ball slightly so that it will be easier to pan fry.
- Heat oil in a pan, put in the cakes,four pieces at a time.
- Do not crowd the pan.
- Each side should be golden brown in color.
- Layer the lettuce leaves on a platter and arrange the fish cakes on top of it.
- Serve hot.
- I served it with french fries.

Ham Croquette

Ingredients:

2 cups of minced ham.
Green bell pepper (chopped).
1 whole onion (chopped).
1 tbsp chopped garlic.
1 tsp minced green chili.
Salt and pepper for taste.
Lemon juice (half a lemon).
1 tbsp dijon mustard.
2 tbsp parsley.
1 stick of unsalted butter.
2 tbsp all purpose flour.
1 cup of milk.
1 egg, beaten.
Bread crumbs.
Oil for frying.

To make the white sauce mixture: Heat a skillet and melt some butter and saute the chopped bell pepper and the onions until it looks soft. Saute the flour together with the onion mixture. Cook it for a while, then gradually pour the milk and stir it until the mixture thickens. Take it off the heat, and add some salt and pepper for taste.
Allow the mixture to cool. Stir in the chopped ham, mustard and the lemon juice with the cooled sauce mixture and refrigerate for a few hours.
To make the croquettes, take a spoonful of the mixture and shape it oblong in your palm, dip it in the beaten egg, then roll it in the bread crumbs and deep fry. Serve hot with salad.














everything to