Recipe Review: Soulful Basa Fish Curry!

I have never been a hard core non vegetarian, always liked to eat in small quantities and few times in a week or say a month. So, when I got to know that my husband has quit eating chicken and red meat, I was not so shocked. He was not accustomed to eating fish at the time of our wedding as he does not like its smell. But gradually he has also developed his fish tasting buds.

We used to eat some Indian fish fillets like Bengal Carp (Singhara), Black King Fish and sometimes Rohu (not so much as it has small bones). Few days ago I went to the departmental store and found a new batch of frozen products were there. Just by curiosity I took a pack, and it was of Basa Fish fillets, I was reluctant to buy it as was not sure about its taste and was quite expensive also. When I asked the salesperson about that particular fish, he said it is a type of Cat fish mainly popular in Vietnam. I was happy to know about the seller’s knowledge, and then after thinking for a while, I purchased it.

It was kept in my freezer for about a week, and then finally one day I took it out and decided to cook it. While I was defrosting it, it did not give me any sticky feeling as I used to get while washing fish products. It was so fresh and intact that I was filled with good thoughts about the high quality of the product.

I decided to make it with some special recipe, and I marinated it with the paste of onion, garlic, roasted cumin seeds, coriander seeds, cinnamon, cardamom and one green chilly. I marinated it for 15-20 minutes. Then I deep fried it and dried the extra oil in the tissue paper.




I prepared the gravy stereotyped by adding onion, garlic, ginger paste and some powdered dried spices. However, the aroma of the curry was undoubtedly much tempting and then finally I added the fish fillets. I was exceeding much scared about the fish pieces, to get scrambled and tossed it extremely slowly.

I kept it cooking for more than 10 minutes, and it was so funny to see that the fish fillet was still intact. Now, the next thing was to serve it, and when my family tasted it, I was waiting, for the response to coming, but no body uttered a single word. I was so confused, but I could see that everyone was relishing the meal. Suddenly, my husband complimented that the dish was incredible and then I could not resist myself and tasted a bit, and honestly it was something extraordinary. It has got no tangy taste that usually a fish has it was just melting inside the mouth.

I will surely say that it was the best fish I have ever tasted and cooking it was such a relishing experience. Really value for money!

Recipe Review- Recipe to make Indian Chicken Curry in a Hurry!

Sometimes in life, when you plan to spend a leisurely evening with your TV and family, then something happens to ruin your whole plan.

It was one Sunday evening and I and my husband have planned to watch our favorite movie on the TV, but suddenly the door bell rang and guesses what…our family friends were there. Though usually I enjoy there company, but today I was some what reluctant but threw my professional smile towards them. I knew now I would not be able to watch my favorite program, as now I would be busy in cooking.

My guests were sitting comfortably, enjoying and gossiping with the soft drinks I served them. Now, the point was what I will cook for them in the dinner? Suddenly something stroked in my mind and yes, there was frozen chicken in my freezer.

I took it out from the freezer, washed it and then started cooking with no special efforts.

Here is the recipe of the easiest Indian Chicken Curry, everyone can make:

1. Wash the pieces of chicken and then marinate it by putting some Garam Masala, a little salt, turmeric powder and 1-2 tablespoon of curd along it.
2. Chop 2 big onions and garlic in very small pieces and put it in oil for frying.
3. Add 2-3 bay leaves, 1 teaspoon of cumin seeds, 2-3 cloves, 4-5 crushed black pepper and 1 whole red chilly inside the oil. Let them splatter for a while.
4. Then add the chopped onion, garlic and 1 tablespoon of chopped ginger in the oil, put some dry spices like pinch of turmeric powder, 1 table spoon of chilly powder and 3-4 spoons of coriander powder and of course according to your taste.
5. Then add your marinated chicken with the dried spice powders in the pan, put some water so that it will not burn.
6. Just sauté it on low flame occasionally by putting some water when needed.
7. After 20 to 25 minutes, while you will see that the chicken is almost done, then put 1 glass of water and cover the lid of the pan and simmer it for another 10 minutes.
8. Now open the lid and pour it into your serving bowl and garnish it with fresh coriander leaves.

It took me around half an hour to prepare this dish, and I served it with blended curd, chapatti and rice.

Everyone was praising me for this recipe, and all were saying that I really worked very hard for preparing it.

But I know the truth that I did not made any extra effort for preparing it, and I managed for watching my TV show also.

So, guys go for this simple recipe and believe me it can turn out to be a great one.

Recipe Review - Kimchi - Traditional Food Of Koreans

Many years ago , in the daily diet of Koreans it seem to can not miss a special dish made ​​from dipping vegetables called kimchi . Although just a simple dish, but it represents culture cuisine of Korean . Many travelers have felt extremely excited after tasting the taste of kimchi. Here is some information that can help you better understand this dish :

There are many different types of kimchi depending on region, season and harvest weather conditions. Every family has their recipe passed from generation to generation. Difficult to count how many kinds of kimchi, but the Academy of Korean cuisine has listed more than 100 types. Taste of each type will vary depending on ingredients and spices used. In each region will have different agricultural products and thus make kimchi characteristics for each region. In the south, many people use more salt and seafood so kimchi have tastes sweeter and bolder . Here are pictures and names of some common types of kimchi in Korea:

- cabbage kimchi

- radish kimchi

- cucumber kimchi

The way to make kimbap :

Material:
- The leaves seaweed were steamed.
-Carrots cut into long strands. Mashed carrots for 1 minute with a little boiling salted water.
-Eggs are rinsed and cut into long strands.
-Turnip yellow cut into long, thin.
- Rice plasticity.
- Sesame seeds.
- A bamboo to roll (or aluminum foil).
- 2 tablespoons vinegar.
- 1 tablespoon sugar.
- 2 tablespoons vegetable oil.


Method:
- Step 1: Mix the beets, vinegar and sugar to not be aggressive.
- Step 2: Mix the rice with sesame seeds and a little oil.
- Step 3: Spread sheet woven bamboo roll out on clean cutting board.
Spread sheets of seaweed on top, then a moderate amount of rice and spread out cooked rice with your hands up 2 / 3 sheets of seaweed. ext, put a piece of carrot, a piece of radish, a little eggs roll horizontally in the middle of the rice . Just keep the material not difference and just shove your hands folded.
- Step 4: Use your hands to let a little oil on a roll recently completed kimbap.
-Step 5: Cut kimbap become many circle and enjoy it !