Masala Pomfret

Ingredients:

1. Pomfret fish, cleaned and gashed for stuffing - about 350gm
2. Oil for roasting fish

For marinade:

1. Dry red chillies - 5
2. Pepper powder - 1 pinch
3. Cumin seeds - 1 pinch
4. Fenugreek seeds - 1 pinch
5. Mustard seeds - 1 pinch
6. Turmeric powder - 1 pinch
7. Garlic cloves - 2
8. Ginger, chopped - 1/2 tsp
9. Onion/Shallots, chopped - 1/4 cup
10. salt to taste
11. Lime juice - 1tbs
12. Coconut oil - 1 tbs

For stuffing:

1. Coconut oil - 2 tbs
2. Onion , chopped- 1/2 cup
3. Green chillies, chopped - 1 tsp
4. Ginger, chopped - 1 tsp
5. Tomato, chopped - 2 tbs'salt to taste
6. Egg white - 1 tbs

Method:

1. Grind all the ingredients for marinade
2. Marinate the fish with the above for 3-4 hrs
3. Heat oil for stuffing in a pan
4. Add ginger, green chillies and onion and saute it till onion is translucent
5. Add tomato to the above with salt and cook till tomato is mushy
6. Stuff the fish with the above stuffing and close the opening by brushing egg white
7. Heat oil for roasting in a pan
8. Roast the fish for 8 minutes on each side or till fish is done

Serve Masala pomfret with steaming rice!


I am linking this post to FridayFiesta#167

Mango Coconut Payasam

Ingredients:

1. Mango puree - 1.5 cups
2. Coconut thin milk - 2 cups
3. Sweet condensed milk - 2 tbs
4. Thick coconut milk - 1/3 cup
5. Saffron - 1/2 tsp
6. Brown/white sugar - 2-3 tbs (optional)
7. Pistachio - 2-3 for garnish

Note:

• In the first step you can thicken mango puree more to enhance the caramelized taste

Method:

1. In a thick bottomed pan, heat the mango puree till it thickens and caramelizes.
2. Bring it to a very low temperature and add thin milk and mix well.
3. Add saffron and mix well
4. Stir in low flame till it reduces to about half or 2/3
5. Add sweetened condensed milk, thick coconut milk and sugar and mix well
6. Stir for some more time in low flame till it is all mixed well and thick enough and switch off the flame

Cool the payasam and top it with pistachios for garnish!

Mexican Dip

Well, who doesn't love a yummy dip with Nachos??? How about a dip rich in multiple flavors, that too made in about 5 minutes? Yumm...
When we had a family get together at Anjan's colleagues house, they served a mexican multilayer dip with Nachos, and it tasted yum... I have tried to replicate the taste with this simple dip recipe..And it took only about 5 minutes to make it and about the same time to finish the whole tray of it. Do try it at home!

Ingredients:

1. Oil - 1 tbs
2. Cumin powder - tsp
3. Chilly powder - 1/4 tsp
4. Salt - as needed
5. Refried beans - 1 can
6. Avocado Guacamole - 1 cup (store bought or homemade salsa)
7. Salsa - 1 cup (store bought or homemade)
8. Cheddar cheese, shredded - 1 cup
9. Sour cream - 1 cup
10. Lettuce leaves - Shredded
11. Olives - sliced - 2 tbs
12. Jalapenos, pickled and sliced - 1-2(optional)
13. Peri peri sauce - 1-2 tsp (optional)

Method:

1. Heat the oil in a pan
2. Add cumin powder, chilli powder, salt and refried beans. Saute for 2-3 minutes
3. Spread the above as a base layer
4. Above that, spoon a layer of guacomole
5. Then spread a layer of sour cream and top it with shredded cheddar cheese
6. Then comes a layer of salsa
7. Top it with shredded lettuce, olives and jalapenos.
8. Drizzle peri peri sauce on top

Multilayer mexican dip is ready to be served with Nachos!