Monday, March 30, 2015

FISH PICKLE / MEEN ACHAR / MEEN URUGAI / Fish / Prawans/ Shrimps Pickle

Fish Pickle

Fish, (Cut into cubes) – 1 Kg
Refined Oil –200ml (to fry the fish)
Vinegar – 500ml
Turmeric Powder – 3/4 tsp
Chilli Powder – 3tsp
Salt – to taste
Sugar – 1/2 tsp

To Temper
Coconut Oil – 50ml
Mustard Seeds – 1/2tsp
Fenugreek seeds –1/4 tsp
Garlic Cloves (Cut it into thin slices) – 10nrs
Ginger, chopped – 10 gms
Green Chilly, chopped – 2 nrs
Curry leaf – a few
Turmeric Powder – ½ tsp
Chilli Powder – 2 tsp

Pickle Masala
Fenugreek Seeds – ¼ tsp
Jeera Seeds – ½ tsp
Pepper corns – 1tsp

Method of Preparation

1.     Cut the fish into thick pieces. Prefer the fish with less bone. Prepare the marinade out of Turmeric powder, chilli powder and salt. Put the fish in marinade, mix it well and set aside for half hour.
2.      Shallow fry the fish piece once the marination period is over.

3.      Use the same oil which is here used to shallow fry the fish to pop the tempering ingredients. Do it in slow flame and it should not turn the ingredients to burn. After the tempering is done, add the chilli powder and turmeric powder. Mix it.

4.      Add the fried fish pieces in it, stir gently in the masalas. Add the Vinegar now, also add salt and Sugar. Mix all gently. 

5.      Dry roast the pickle masala ingredients, powder it finely. When the vinegar starts to give bubble, add the pickle masala powder (3/4 tsp). Stir and take it away from fire.

Note: You can use the same recipe for the preparation of any other Seafood pickle (Prawns sardines, anchovies, Seer fish etc.,). You can do either shallow fry or tawa fry the fish.

Use the airtight container for the storage. Do not mix it frequently while you store it. Use the single spoon to take the pickle. These tips help to increase the shelf life of Fish pickle.

Sunday, March 8, 2015

How to make HomeMade Paneer | Indian Cheese

PANEER  --> is a star food ingredient in Indian Cooking…. Many of them are eager to receive different Paneer recipes also the good procedure to make the HomemadePaneer. May be the below stuff will be helpful to the readers :)

1. Use the fresh thick milk to prepare paneer. Do not use already boiled milk for making the paneer (this may be the remaining milk that you have used to prepare Tea or Coffee

2. Roll boil the milk well before you add the lemon juice or Vinegar for milk separation. Once you added the milk separation agents, mix it well and bring the milk into slow flame.

3.  You could add little curd and a pinch of salt along with the lemon juice / Vinegar to separate the milk. This method helps to get the soft texture paneer.

4. Once the milk is separated, use muslin cloth to strain out the whey water. Press out the water from strained milk solids.

5. Keep some weight over the milk solids for one hour to give the firm shape. This time the milk solids must be in the same muslin cloth.

6. Wrap the paneer with damp cloth and keep it in refrigerator to get the soft, chewy and fresh paneer. Cut the paneer into cubes whenever we needs in the cooking.

7. Quality of the milk is most important to produce the good texture Paneer. Usually the Paneer made of Packed milk in India is in chewy texture.

8. Quantity ---> Milk  - 1 litre, lemon juice - 2tbsp, Curd - 3tbsp, Salt - a pinch