Lobster Cake

Author: admin  //  Category: Sea Food, Snacks

lobstrcake1

Ingredients

Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying

Directions

1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
8) Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

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Tuna SandWhich

Author: admin  //  Category: Break Fast, Snacks

tuna sandwich
INGREDIENTS

Tuna – 1 Pack/Tin
Tomato – 1/2 no:
Red Bell Pepper – 1/2 of a Big pepper or 1 medium size
Green Bell Pepper – 1/2 of a Big pepper or 1 medium size
Yellow Bell Pepper – 1/2 of a Big pepper or 1 medium size
Spinach – 1 or 2 leaves chopped (Optional)
Lettuce – cut in the shape & size of a bread
Onion – 1 medium size
Mayonnaise – 3 tbsp
Oil – 1 tsp

White Bread or Wheat Bread

For Seasoning

Salt & Pepper – to taste

METHOD

1) Wash the tuna chunks and keep it aside to drain.
2) Chop all the vegetables other than leaves to small cube like pieces.
3) Heat the oil in a pan and add the chopped onion, saute it for few seconds in medium flame.Dont overcook the onion.
4) Add the diced bell peppers, tomatto and spinach. saute it slowly for a minute, dont overcook and spoil the fresh feel of the vegetables.
5) Add mayonnaise to the mixture and mix it well.
6) Add salt and pepper to taste . Saute it well for 1 minute and keep this mixture aside.

5) Take the toasted or normal bread slices and place a bread shaped lettuce and spread the mixture on it and place another bread slice on top of it and ur Tuna Sandwhich is ready to serve.

:- I used Wheat bread because its more healthy and have less calorie than normal white bread. But White Bread will be more tasty.
:- It will be tasty even if you dont use lettuce inbetween the bread slices.
:- You can add more mayonnaise if you like mayonnaise taste.

Recipe By
Kiran Mary

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Mullaku Bajji

Author: admin  //  Category: Snacks

mulaku bajj512i

INGREDIENTS

Big Pepper (Capsicum/ Valiya Mulaku) – 5 nos
All Purpose Flour (Maida) – 5 tbsp
Baking Powder – 3 pinch
Chilly Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Ginger/Garlic Paste – 1/4 tsp
Soy Sauce – 1 tsp
Water – As required for getting a semi thick batter.
Oil – as required for deep frying
Salt – to taste

METHOD

1) Wash and Clean the capsicums. Dont slice it into pieces.

2) Seave Maida,baking powder together in another pan, add chilly powder,pepper powder,Garam Masala Powder,Ginger/Garlic Paste,soy sauce,salt along with water.

3) Stir well to form a semi thick batter.

4) Dip the Capsicum into batter and deep fry the pieces in oil.

5) Allow it to fry till it turns Golden Colour.

:- Serve it Hot along with chilly chutney (Chilly +salt +oil +Shallot +tamarind).

Recipe By
Kiran Mary

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Jalebi

Author: admin  //  Category: Snacks

jalebi75

INGREDIENTS

1. All-purpose flour – 3 cups
2. Rice flour – 1/4 cup
3. Baking powder – 1/4 tsp
4. Orange food coloring – 2 pinch (optional)
5. Water – 2 cups (approx) (required for making a thick batter with a thick but soft consistancy which can be squeezed out of squeezer easily)

For Sugar Syrup
6. Sugar – 4 cups
7. Water – 2 Cups

8. Ghee/oil – required for deep frying

METHOD

1). Mix up all purpose flour and rice flour with 1 1/2 cups water to form a thick batter.Add the baking powder and yellow color to the batter.Mix properly so that all the flours mixes well .

2). Keep the batter for about 3 to 4 hrs .

3). Make thick sugar syrup by boiling water and sugar.

4).Heat oil in a pan .Allow it to get heated.

5).Pour the batter into a Idiappam Seva with single hole slide or into the pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, add little bit of water. Keep it ready to squeeze out when the oil is hot.

6). Squeeze the batter into the hot oil in a circular shape starting from the centre which moves out. If the oil is in correct temperature the Batter will suddenly come on top of the batter.

7). Fry each jalebi till its crispy. Dont let the jalebi to get fried off,

it should always have a nice colour.

8).Remove it from the oil and allow it to cool for about 5 to 10 mins, let the oil drain off, then soak in syrup for a minute.

:- Serve it after Chilling or with normal temperature.

Recipe By
Kiran Mary

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Fish Puffs/Fish Rolls

Author: admin  //  Category: Fish, Snacks

fishpuffs

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste
Egg – 1 no
Puffs Pastry Sheet – 1 pack

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan .

7) Cut them into 4 X 4 inches, square pieces.

8) Place the stuffing on one half of the sheet.

9) Fold the other remaining half of sheet on the stuffing. You can fold it in your on desired shape.

10) Take a little amount of water and close both the ends of the stuffed puffs.

11) Use the fork ends to close the ends of the puffs.

12) Follow the same procedure with the remaining stuffing.

13) Dip the stuffed puffs into the beaten egg, this is for getting a shiny effect for the puffs

14) Place in the oven at 450 degrees for 30-40 minutes or till light brown and crispy. Brush with the beaten egg in between

:- Serve hot with ketchup.

Note :- If u want to prepare your own pastry sheet u can follow the steps of Dough Preparation of Chicken Carrot Puffs(http://kiranmary.com/?p=26)

For Easy Puffs you can use Puffs Pastry Sheet which is available in the market and follow the directions of it to have the puffs sheet ready and just stuff the Fish masala mix in it and bake.

:- Serve hot with tomato ketchup.

Enjoy!!!!!!!!!!!!!!

Recipe By
Kiran Mary

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Crispy & Crunchy Fish Balls

Author: admin  //  Category: Fish, Snacks

fishballs

Easy Fish Ball Recipe ,It wont take more than 20 minutes.

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste

Seafood Fry Mix
or Bread Crumbs – 1/2 cup
Egg – 1 no
Oil – Required for deep frying

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan and in another plate take Seafood Fry Mix or bread crumbs.I used Seafood Fry Mix.

6) Dip this balls in the egg mixture & then dip into the Seafood Fry Mix. Now deep fry the Fish balls in oil till it turns golden brown .

:- Serve hot with tomato ketchup.

Recipe By
Kiran Mary

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Apple Pie

Author: admin  //  Category: Snacks

5050per
INGREDIENTS
Puff Pastry Sheet – 2 packs (Available in the frozen section of the
Frozen supermarket)
Sugar – 1/4 cup
All-purpose flour – 1/4 cup
Nutmeg Powder – 1/2 tsp
Cinnamon – 1/4 tsp
Salt – 1 Pinch
Apples – 5
Ghee – 1 tsp
Egg – 1 no

METHOD

1) Heat oven to 400 degrees.
2) Peel, core and slice the apples.Try to keep the size of the slices even. Try to keep it in a glass of water with 1 teaspoon sugar for avoiding the dull colour.
3) Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
4) Stir in apples. Keep it aside for about 15 to 30 minutes.
5) Keep the puff pastry outside in Room Temperature for about an hour then use it.
6) Cut the Puff pasty sheet in desired shape and stuff the apple filling in the cut piece and seal the ends with a fork, similar way as we do for Puffs filling.
7) Keep the oven tray in the oven for about 1 min and take it out and cover it with an aluminum foil and grease the foil with ghee.
8) Beat an egg in a pan and dip the stuffed Pie into the egg, this is for getting a shiny effect for the pie. Keep it into the tray and bake it for about 40 to 50 minutes.

:- Cover the pies with the foil to prevent too much browning.
:- Remove foil during last 15 minutes of baking.
:- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Recipe By
Kiran Mary

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Kheema Fry

Author: admin  //  Category: Meat, Snacks

DSC_0884256585
INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger sliced – 1 tsp
Garlic pods – 3 nos
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Oil – needed for deep fry
Onion – 1 nos
Garam masala powder – 1/4 tsp
Kasoori Methi – 1 tsp (optional)
Maida (All Purpose Flour) – 2 tbsp
Egg – 1 no
Corn Flakes – 1 cup
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add Minced chopped green chillis,sliced onions, garam masala pwd,cumin seeds, salt, turmeric pwd,ginger, garlic to the kheema.

3) Mix well and grind to blend all the ingredients.

4) Add maida (All Purpose Flour) and kasoori methi to the blended mixture and mix it well.

5) Prepare small lemon sized balls and keep it aside for about 15 mins.
(Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

6) Beat the egg in another pan and keep it aside.

7)Place the crushed Corn flakes or cereal crumbs in another pan.

8)Pour Oil in a non stick pan for deep frying, Dip the balls into the beaten egg then dip it into the cereal crumbs and deep fry it till it turns brown.

:- Serve hot after garninshing with Cilantros.

:- This dish will go fine with rice or it will be good as a snack.

Recipe By
Kiran Mary

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Capsicum Bajji

Author: admin  //  Category: Snacks

capsicum fry

INGREDIENTS

Capsicum – 2 nos
All Purpose Flour (Maida) – 4 tbsp
Baking Powder – 3 pinch
Chilly Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Soy Sauce – 1 tsp
Oil – as required for deep frying
Salt to taste

METHOD

1) Wash and Slice the capsicum in circular pieces.

2) Seave Maida,baking powder together in another pan, add chilly

powder,pepper powder,soy sauce,salt along with water.

3) Stir well to form a semi thick batter.

4) Dip the sliced Capsicum pieces into batter and deep fry the pieces in

oil.

5) Allow it to fry till it turns Golden Colour.

:- Serve it Hot.

Recipe By
Kiran Mary

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Cashew Roast

Author: admin  //  Category: Snacks

cashew roast

INGREDIENTS

1) Cashew (unsalted) – 1 cup
2) Sugar – 1/2 Cup
3) Cardamom Powder – 3 to 4 pinch (Optional)

METHOD

1) Heat a metalic pan ,boil the sugar in the pan ,the sugar will start to melt and turn liquid around the edges.

2) When it is slight brown in colur at same time it should have sweet taste dont let it charred away and have bitter taste.

3) Add the Cashew to it and mix well without breaking the cashews ,at the same time the sugar syrup should cover the cashews.

4) Sprinkle the cardamom powder.

5) Separate the Cashews without breaking when it is cooled.

Recipe By
Kiran Mary.

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