Saturday, July 26, 2014

Baked Salmon - How To Bake Salmon?

There are lots of different ways to prepare salmon. I usually make our Kerala Style Fish curry (nadan meen curry) or  Mulaku curry (Red curry). But when i started my other blog "Food Blogger on Diet", i started searching  about more healthy food, and wherever i check i can see "Salmon" in their list. Salmon is high in omega-3 oils, high quality protein, essential amino acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E etc.



How to make the best baked salmon

Preparation time : 5 min
Cooking time : 20 min
Yield : 4 servings  

Calories : 157 in 4oz
Ingredients :

Salmon : 16oz fillet, cut into 4 pieces

For the marinade :

Lemon juice from 1/2 of a lemon / 1/2tsp natural Vinegar
Pepper Powder : 1/2tsp
Dried / Fresh Parsley : 1tsp
Olive oil : 1tsp
Grated Garlic : 1clove(optional)
Salt
(You can choose your favorite ingredients for the marinade like Butter / white wine / soy sauce / honey / thyme  )


Directions :


1. Pat dry the salmon fillet. This is the most important step when you bake a salmon fillet.
 
2. Preheat the oven to 400 degrees F (200 degrees approx.). Combine the ingredients for marinade and pour over a medium glass bowl. Now place salmon fillets in the bowl, and neatly cover both sides with the marinade. Now bake for 20minutes or till done. (Do not cover the top with foil)

3. Serve hot / cold with pickled cucumbers or any salad.

Monday, July 21, 2014

CLASSIC BUTTERMILK PANCAKES

Pancakes are fluffy, round cakes prepared from a starch based batter and cooked on a hot surface such as frying pan / griddle or sometimes on a hot oven. These are delicious served with butter and syrup on top with strawberries and whipped cream for a real treat. I had uploaded my Banana Pancakes and strawberry pancakes when i was in Banglore. But this Classic buttermilk pancakes are my family's Favorite.


How to make Classic Buttermilk Pancakes ?
Preparation time : 20min

Makes : 8pancakes
Serving size : 2pancakes
Calories : 174cal

Ingredients :

All purpose flour / Maida : 1Cup / 130g
Baking powder : 1tsp

Baking Soda : 1/4tsp
Sugar : 2tbsp
Butter Milk* : 1Cup
Egg : 1, Slightly beaten (Vegetarians can omit the egg and add 1tbsp thick yogurt)
Salt : 1/4tsp
Melted Butter : 3tbsp 



*Butter milk Substitute :

1. Add 1tbsp vinegar to 1 cup of milk and stir well. Let it stand for 10minutes. Viola!!! the perfect buttermilk is ready
2. Add 3tbsp Greek yogurt / any thick yogurt to 1cup water. Mix well and use in any recipe.



Method :


1. Sift together flour, baking powder, baking soda and salt. Keep aside.

2. In another bowl, combine the buttermilk, sugar, melted butter and Egg.

3. Slowly add the dry ingredients to the wet ingredients and mix well.

4. The batter will have some small lumps, but do not try to over mix it. Mix gently with a rubber spatula by scraping the sides of the bowl.


5. Heat a griddle / frying pan on medium flame and add 1sp butter / brush with butter using a pastry brush. Now pour the batter on the hot griddle (almost 1/4Cup) and cook for 2-3mins on each side until light brown in color.

6. Serve hot with corn surup / honey / maple syrup.

Enjoy!!!
Lena


 

Tuesday, July 15, 2014

CHEESE CROQUETTES

Croquette is an oval / cylinder shaped deep fried starter which has has a unique creamy texture in the filling because of the main ingredient - white sauce. The name 'croquette' came from the French word, 'croquer',  which means "to crunch". I had uploaded my Egg croquettes recipe earlier, which is a hit in my family.



How to make the perfect Egg croquettes?

Cooking time : 30min
Serves : 4 


Ingredients :


Mozzarella cheese : 1/2cup++ , Shredded
Parsley : 1tbsp Chopped
Green chillies : 2 Chopped
Onion : 1 Chopped
bread crumbs : 1/2Cup to 3/4Cup


White Sauce :
Maida(Flour) : 2 1/2 tbsp
Butter : 2tbsp
Milk : 1Cup
Salt & Pepper to taste

Coating :
1 Egg beaten
3/4 Cup Dry bread crumbs
(If you are a vegetarian, mix 2tbsp of maida with 4tbsp of water and make a batter to substitute the egg coating)




Method :


1. Heat butter in a sauce pan and add Onion. When it turns to translucent add flour. Stir continuously (medium heat) until flour turns light brown.


2. Remove from heat and gradually add milk (2 to 3 tbsp in the beginning and mix well, then add the remaining), stirring continuously so as not to form lumps.


3. Put the sauce pan back on fire and cook till the white sauce turns thick and starts leaving the sides of the pan. Add salt and pepper. Remove from heat.


4. Add to the white sauce, Mozzarella cheese, parsley, onion, chillies and 1/2Cup bread crumbs. Mix well and cool the mixture.  Now  refrigerate the mixture for a 30 minutes.


5. Shape the mixture into 14 croquettes. (oblong rolls with flat sides).Dip each croquettes in beaten egg and coat well with bread crumbs. Deep fry the croquettes on high heat till golden brown.

6. Serve hot with homemade Mayonnaise / Ketchup.

Tips for making the perfect crusted starter :

Use the smallest shallow vessel to the save the amount of oil you use while deep frying. Let the oil become hot and add 2 to 3 cutlets / croquettes at a time. If you are adding more, the edges will touch each other and it will become a mess. I use my 'Appachatti' / 'smallest kadai'  fry my croquettes / cutlets. Make sure the oil is really hot before adding your cutlet / croquette, else it will absorb oil. Only when one side is browned, turn to the other side, otherwise cutlet / croquette will break.

Enjoy!!!
Lena





Wednesday, June 18, 2014

NADAN CHAMMANTHI PODI / Kerala Style roasted coconut chutney powder




How to make Kerala style chammanthi podi?

Preparation Time : 30min & Cooking Time : 30 min
Serves : 1medium bottle
Shelf life : 3months or 6months in refrigerator

Ingredients :


Grated coconut : 1 large coconut or 3/4 bag of frozen coconut

Tamarind : a small lemon size ball or 1 1/2 tbsp tamarind paste
Dried Red chili : 20 or 1tbsp-1tbsp Red Chilly powder
Pepper Corns : 1tsp
Coriander seeds : 1 table spoon

Curry leaves : 3Springs
Salt

Cumin Seeds : a Pinch*
Shallots / Cheriya Ulli  : 2 table spoon, chopped*
Ginger chopped : 1 inch piece*

(Notes : Ingredients marked with "*", Cumin, Ginger and shallots are used in the traditional chammanthi podi, but i personally feel it will bring down the roasted coconut flavor. So i didn't use it this time)

 


Method : 


1. Heat a kadai / heavy bottom vessel in low-medium flame and dry roast the grated coconut till light golden in color. Now add all other ingredients except salt and tamarind and stir fry.
  
2. When the coconuts are evenly dark golden brown add tamarind and Stir fry for 2 minutes to absorbe water from tamarind. (If you are using chilly powder instead of red chillies, add now and give a stir for 1 minute). Switch off the heat and allow to cool. 
  
3. Add salt and grind it into a coarse powder in a coffee grinder or food processor. Spread it on a paper / plate and allow to cool for another 10minutes and store in an air tight container. 

4. Serve this nadan chammanthi podi with rice / Kanji / with idli & Dosa.

Note : Do not use oil while roasting.  Otherwise you can't store this nadan chammanthi podi more than 3 days.

Enjoy!!!!
Lena