Sunday, 15 March 2015

Pineapple Chilli Crab Stick Salad

Preparation Time : 10 minutes | Cooking Time : 15 minutes

Pineapple peeled - 1 medium
Fresh red chillies - 2
Crab sticks - 6
Roasted peanuts - 2 tbsp
Garlic cloves - 8-10
Ginger chopped -1 tsp
Salt to taste
Soya sauce - 2 tbsp
Sugar - 2 tbsp
Lemon juice - 1 tbsp
Green capsicums - 1/4
Cucumber - 1 medium
Spring onions with greens - 3
Sliced onions 2 tbsp
A few iceberg lettuce leaves

To make dressing
Pound garlic cloves, ginger, fresh red chillies and salt in a mortar with a pestle and put into a bowl. Add soya sauce, sugar and lemon juice and mix well.
Dice green capsicum. Slice unpeeled cucumber. Diagonally slice spring onions with little greens and put everything into another bowl. Quarter the pineapple, add to the second bowl. Diagonally slice crab sticks and add. Add sliced onions and the dressing and mix well. Add roasted peanuts and mix.

Roughly tear iceberg lettuce leaves and place them in a serving bowl. Put the salad on them and serve immediately.

Courtesy: Sanjeev Kapoor

Sunday, 8 March 2015

Crunchy coriander fish with peanut yogurt dip

Preparation Time : 30 minutes | Cooking Time : 45 minutes

Fish fillets - medium sized (2)
White pepper powder - 1/4 tsp
Lemon juice - 1 tbsp
Coriander seeds - 2 tbsp
Pepper corns - 8 to 10
Red chilies (whole) - 3 to 4
Thyme - 1/4 tsp
Coriander leaves - 1/2 cup
Maida (refined flower) - 4 tbsp
Corn starch - 1 tbsp
Oil for frying
Salt as per taste.

Cut the fillet into 8 pieces, marinate it with salt, pepper powder, lemon juice for half an hour. Dry roast the coriander seeds, pepper corns & red chilies. Grind to a coarse powder. Add thyme to this.
In a bowl mix the spice powder, finely chopped coriander leaves, corn starch & the refined flour.
Now coat the marinated fillets in this mixture and shallow fry until crisp.

You can chose an appropriate dip to go along with the fish. I chose the peanut yogurt dip which went well with the fish and the salad.

Peanut yogurt dip
Yogurt- 2 cups
Peanuts(roasted) -1/4 cup
Coriander leaves (finely chopped) -2 tbsp
Red chilies - 2
Cream - 1/4 cup
Salt as per taste

Hang yogurt overnight in a muslin cloth, keep in the refrigerator (it should not be sour). Crush peanuts coarsely, remove the stem and crush the red chilies.  Take yogurt in a bowl, whisk well, season with salt. Add crushed red chilies, peanuts, chopped coriander leaves. Whisk in the cream and mix well.