Fried Wheat Bread Balls (Bhatoora)

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Batooru - Fermented Bread

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Fish Fry - South Indian

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Fijian Mud Pie

Ingredients

For the crust

30 Famous Amos Chocolate Wafer Cookies (2 packages)
4 tablespoons butter, melted



For the filling

1/3 cup Nutella
1/2 cup shredded unsweetened coconut, divided
2 pints McConnell's Dutch Chocolate ice cream, slightly softened





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Directions

For the crust

Preheat oven to 350.

First crush your cookies, I put them in my Cuisnart and pulsed until I have uniform fine crumbs. Mix cookie crumbs with the melted butter and press into tart pan. I use my hands first and then finish with a cup to push the crust up along the edges.

Bake at 350 for 20 minutes. Allow crust to cool before moving on.

For the filling

Heat Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella in and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.

When your ice cream is softened enough to spread around, use an offset spatula to smear it all around with an offset spatula to create an even layer. Sprinkle with the other 1/2 cup of unsweetened coconut.  Place tart pan on plate or cookie sheet and stick in the freezer for at least two hours, if you have it in there overnight, cover it. When ready to serve, lift bottom out of tart pan and place on cake plate. Cut into wedges and serve.

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Fish Curry - South Indian

Ingredients


To serve 6 -8  persons


Pomfret or any other fish (meen)    :    2

Coconut     :    1

Garlic    :    6 pods

Poppy seeds    :    2 tbsp

Coriander seeds    :    1 tbsp

Curry leaves    :    a few

Dry red chilli    :    6

Cumin    :    1 tsp

Sesame    :    1 tbsp

Salt    :     1 dessert spoon

Lime juice    :    juice of two limes

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Fabes con Almejas

Ingredients

1 pound (450 g) dried fava beans (or any large, white bean), soaked overnight or boiled as below
24 live littleneck or mahogany clams
3 cloves garlic
2 bay leaves
3 tablespoons extra virgin olive oil
one half onion (about four ounces)
generous pinch of saffron or yellow food coloring for rice
1 tablespoon sweet paprika (not smoked)
¼ cup chopped parsley
A large loaf of crusty bread
sea salt or kosher salt, as needed








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French Fried Potatoes

Ingredients

1 kg. Large potatoes

oil to deep fry

salt to taste



Method

Peel and cut potatoes into long fingers, 1/2" square across.

Put in chilled water for 10 minutes.

Drain and dab on clean kitchen towel.

Heat oil in a deep frying pan till smoky.

Add some fingers at a time.

Allow to fry till just a tinge of golden appears.

Drain, keep aside.

Just before serving, return to hot oil.

Fry further till golden and crisp.

Drain and remove excess oil.

Add salt and toss.

Serve hot and crisp with tomato ketchup.

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Fluffy Pancakes

INGREDIENTS:

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted

cooking spray

Fried Rice - South Indian Recipe

First Step:
Take four onions and cut into very small pieces.
Take 250 grams of Cabbage and cut into small pieces.
Take six or seven Green Chillies and cut into small pieces.

Take oil and mustard and boil it slightly. Put the green chillies into the oil.

After that in a big pan fry cabbage along with the above.  Then put the prepared rice along with others and mix  salt . Fry the rice  for two or three minutes.

Flying saucer salad

Ingredients

200g dischi volante, cooked, rinsed in cold water and drained
340g frozen sweetcorn, cooked, rinsed in cold water and drained
15 smallish tomatoes (not cherry), cut in half
4-6 spring onions, depending on size, chopped
½ a romaine or cos lettuce, coarsely shredded
20 black olives
Crushed garlic to taste
A splash of white wine or cider vinegar
Oil of your choice

Method

In a large bowl, mix the pasta, sweetcorn, tomatoes, spring onions, lettuce and garlic.
Add a little vinegar and enough oil to coat the salad thoroughly.
Serve immediately.

For a healthy lunch, serve with freshly made bread and a strong cheese.

Fish Rolls - North Indian

Ingredients:

500 g salmon
3 boiled potatoes, cut into small pieces 
2  onion chopped 
200 g leekschopped 
6  fresh curry leaves
3 tsp black pepper 
1/2 tsp turmeric powder 
100 g breadcrumbs 
2 cups all-purpose flour 
2  green chilies chopped 
2  eggs 
oil to fry
salt to taste
water as required

Method:

1. Heat Oil in the pan Add onions, curry leaves, green chillies and leeks to it. Fry onion till golden brown colour.
2. Add salt, Peeper and turmeric powder. Mix Well.
3. Add fish mix well and remove from heat.
4. Add potato and mix well.
5. To make patry, mix the flour, a pinch of turmeric power, salt, egg and water mix well and make the thick batter.
6. In flat frying pan, prepare pancake with this batter.
7. Put the fish mixture in the middle of these pancakes and roll them out neatly.
8. Beat the other egg and dip the roll completely in it.
9.Then roll these in breadcrumbs and fry until golden brown. 

Fried Quesadillas with Two Fillings

INGREDIENTS

For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped freshepazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste

For tortilla masa

2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded

For frying

About 3 cups vegetable oil
Accompaniment: guacamole
Special equipment: a tortilla press or a rolling pin; a deep-fat thermometer


PREPARATION

Make mushroom filling:

Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.

Make masa and form quesadillas:

Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.

Fry quesadillas:

Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.

Serve quesadillas immediately.

Fried Catfish

INGREDIENTS

3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5-7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil
Special equipment: A deep-fry thermometer

PREPARATION

Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.

Fruit Salad

INGREDIENTS

250g strawberries, finely chopped to make a cupful
1 teaspoon pomegranate juice
100g diced mango
1/2 teaspoon lime juice
125g blueberries
150g organic vanilla yogurt
2 teaspoons mixed seeds (pumpkin, sunflower, sesame) Serving Size : Serves 2

METHOD

 
1. Mix the chopped strawberries with the pomegranate juice.
2. Spritz the mango cubes with the lime juice.
3. Using two tumblers or glasses, layer the ingredients: strawberry, mango, blueberries, yogurt and, finally, the seeds.

Fish Fry -

STEP 1- MARINADE FISH PIECES WITH LITTLE SALT,TURMERIC,CHILLI POWDER,LITTLE LEMON JUICE.

STEP-2: PLACE THE MARINATED FISH ON FRYING PAN AND ADD LITTLE OIL. FRY BOTH SIDES FOR 10 MIN.

SERVE HOT IN A PLATE.GARNISH WITH CORIANDER LEAVES.

Fish Curry - South Indian

Ingredients

To serve 6 -8  persons

Pomfret or any other fish (meen)    :    2
Coconut     :    1
Garlic    :    6 pods
Poppy seeds    :    2 tbsp
Coriander seeds    :    1 tbsp
Curry leaves    :    a few
Dry red chilli    :    6
Cumin    :    1 tsp
Sesame    :    1 tbsp
Salt    :     1 dessert spoon
Lime juice    :    juice of two limes



Method

Cut fish into pieces, smear salt and set aside.
Grate coconut and grind with all the other items except,curry leaves and lime juice to a fine paste.
Cut onion finely.
Heat ½ cup oil in a frying pan.
Add onion and fry till they are golden.
Add ground coconut,curry leaves and fry till oil floats above.
Add 2 cups of water,salt and when it starts boiling,add fish pieces and boil till the fish is cooked.
Add lime juice and serve.

 

Fish Curry - South Indian by asith-mohan-mangalore

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

DIRECTIONS:

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture 







Fruit Salsa and Cinnamon Chips by Asith Mohan Mangalore

Fluffy Pancakes

INGREDIENTS:

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

DIRECTIONS:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Fried Rice - South Indian Recipe

First Step:
Take four onions and cut into very small pieces.
Take 250 grams of Cabbage and cut into small pieces.
Take six or seven Green Chillies and cut into small pieces.

Take oil and mustard and boil it slightly. Put the green chillies into the oil.

After that in a big pan fry cabbage along with the above.  Then put the prepared rice along with others and mix  salt . Fry the rice  for two or three minutes.

Now the super fried rice is ready. No need for Sambar,Rasam and others.


 




Fried Rice - South Indian Recipe by Asith Mohan Mangalore