Tuna Pickle Recipe !

TUNA PICKLE

Ingredients :

Tuna steak- 500 gms, cut into bite size chunks

To marinate :

Pepper powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt- t0 taste

Fresh garlic- 10 to 15 pods, peeled and chopped

Fresh ginger- 2 inch piece, sliced lengthwise

Ginger paste- 1 tbsp

Garlic paste- 1 tbsp

Curry leaves- 2 sprigs

Kashmiri chilli powder- 1 tbsp

Fenugreek powder- 1/4 tsp

White wine vinegar- a lil less than 1/4 cup or add according to your taste

Mustard seeds- 1 tsp

Oil- enough for deep frying

Salt- to taste

METHOD :

Marinate the fish pieces with pepper powder, turmeric powder and salt and keep aside for atleast 30 minutes.

Heat oil in a deep pan and fry the marinated fish pieces. 

Drain on kitchen towels. Keep aside.

Pour some of the left over oil from frying into another pan and fry the ginger and garlic slices and the curry leaves and saute till nice and fragrant.Keep aside

In the same oil (add more if required), splutter mustard seeds. 

Add the ginger garlic paste and sauté till the raw smell dies.

Add the chilli powder and fenugreek powder and mix well. 

Throw in the fried ginger, garlic, curry leaves and fish. 

Mix them all together and check for salt spice etc.

Add the vinegar, bring to a boil and take it off the flame.

After it cools down completely, store in an air tight container.

Notes : 

Add some vinegar and add hot water for more gravy. 

Should stay well although a week or two later.

Source : mykitchenanticsatblogspotdotcom

Salmon Burgers with Peach Salsa

Salmon Burgers with Peach Salsa

Servings:  4
Preparation Time:  25 min
Cooking Time:  8 min
Level of Difficulty:  Easy

Canned salmon is much less expensive than fresh salmon and involves much less prep work, too. Keep some in the pantry and you're ready to make a quick burger anytime.
 


Ingredients :


2 large peach(es), diced   
1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)   
1 tsp fresh lemon juice   
1 1/2 tsp sugar   
1/8 tsp table salt   
2 Tbsp cilantro, fresh, chopped


Burgers   
14 3/4 oz canned salmon, red, drained, broken into small chunks   
1 medium scallion(s), finely chopped   
2 1/2 tsp lemon zest   
1 large egg(s), beaten   
1/4 tsp black pepper   
3 1/2 Tbsp dried bread crumbs, whole-wheat variety   




Method :


To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl.
Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers, place salmon in a medium bowl and mash salmon bones with the back of a fork. 
Add scallion, lemon zest, egg, pepper and bread crumbs; mix well. 
Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. 
Flip burgers and grill until golden brown on both sides, about 3 minutes more. 
Serve salmon burgers with peach salsa on the side. 
Yields 1 burger and about 1/2 cup of salsa per serving.


Notes :
The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.


Source : WeightWatchers

Indian Raita Recipe - ONION RAITA

ONION RAITA Recipe


Ingredients :


1/2 kg curd 
2 onion (finely chopped) 
1 green chiily (finely chopped) 
1 ginger (finely chopped) 
few coriander leaves (finely chopped) 
1 tsp oil for tadka 
1/4 mustard seeds (small) 
1 tsp salt


Method :


Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.




Source : Indian Food Forever

Indian Drink Recipe - Chocolaty n’ Minty Protein Shake

Chocolaty n’ Minty Protein Shake Recipe


Ingredients :


2 scoops chocolate protein powder
1 cup vanilla ice cream, sugar free
2 cups milk, non-fat 
1 cup oatmeal 
1 cup water 
a dash of peppermint extract


Method :


Blend all the ingredients together until smooth.


Source : DSDG

Indian Sweet Recipe - Kalakand ( Milk Burfi )

Kalakand (Milk Burfi)

Ingredients :

2 litres milk

1/2 to 3/4 cup sugar

chopped nuts to decorate (pista, almonds)

silver foil (optional)

1/2 tsp citric acid dissolved in 1/2 cup water.

Method :

Boil half the milk and add the citric solution as it comes to boil.

Switch off gas. 

Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

Do not knead.

Put the remaining milk in a heavy pan and boil to half.

Add the chenna and boil till the mixture thickens, stirring continuously.

Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

Set in a tray, apply silver foil and sprinkle the chopped nuts.

Source : DSDG