Tag Archives: cooking channel

Fish Egg Fry / Fish Egg Bhurji – How to make Fish Egg fry

Standard

Coming to fish egg, most of us don’t eat, it was the same with me too. But recently when one of my friend told me about the taste and the richness of vitamin – D in it, I wish to give a try. Nowadays most of the kids play indoor with electronic devices, we could see here and there white spots in their face, I too experienced the same. When I consulted Doctor about this, she told its lack of vitamin – D, as they are not exposed to sunlight. So, after coming across the richness of Vitamin – D in Fish egg, gave a try and since it was my first time, I checked with my neighbor (hometown – Tuticorin), about the cleaning and how to cook and this resulted in Fish Egg fry or Fish Egg Bhurji.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for more Seafood Recipes and CLICK HERE for seafood Video Recipes.

Fish Egg fry or Fish Egg Bhurji is very delicious, healthy, simple and can be made in minutes. It melts in mouth and so very easy way to make kids consume them. This can be served along with any variety rice or steamed rice and rasam or with chapathi and Idly. Let me share the recipe…

Fish Egg Fry / Fish Egg Bhurji

Fish Egg Fry / Fish Egg Bhurji

Ingredients:

  • Fish egg – 350 gm
  • Onions – 2 nos
  • Cumin powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split black gram / Split Black lentil – ¼ tsp
  • Curry leaves – a strands
  • Salt to taste
  • Oil – 1 tbsp

Making of Fish Egg Fry / Fish Egg Bhurji / How to make Fish Egg fry –

Preparation:

  • Peel and finely chop the onions.
  • Clean the fish egg in water, drain the water and chop them into fine pieces.
  • Heat oil in a kadai, add mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Add onions followed by ginger-garlic paste and cook until they golden brown.
  • Add the turmeric powder, chilli powder and cumin powder, cook for few mins until the raw smell goes off.
  • Add the fish egg followed by salt and start stirring it well, so that gets cooked and scrambles well.
  • Keep on stirring, so get perfect scrambled fish egg / fish egg bhurji.
  • Remove from fire, when they turn golden brown in color.

Serve hot for lunch or dinner along with any variety rice or steamed rice and rasam or chapathi and Idly.

Butter Chicken Gravy / Restaurant Style Butter Chicken – Diabetic Friendly

Standard

As I have been compiling Diabetic Friendly recipes for my Diabetic Hubby (type -2) from my grand ma, mother and friends, sometimes I too create. But being diabetic is not about omitting sugar, but the it purely depends on the quantity/portion of the food we consume. Being a food blogger, I could never imagine of creating a recipe based with nutrition, calories so and so, but now I would say my dream came true. Yeah, I have been collaborated with Apollo sugar for compiling DIABETIC friendly recipes curated by their Dietician Ms. Madhavi.

CLICK HERE for my Diabetic Recipes and CLICK HERE for more Chicken recipes.

As a start, I love to try and share a Non-Veg recipe which I have been suggested by few of my readers – Butter Chicken Gravy. Butter Chicken is a north Indian dish, but loved by everyone right from the kid to the elder. They can be served as lunch, dinner with nan, roti, paratha and fried rice. Because of their richness, they can be served for festivals, guests and simply for our family. Marination takes a main part in this dish, and so margination consumes 3 to 4 hrs and rest of the process is just completed in minutes. Let me share the recipe…

Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken - Diabetic Friendly food, diabetic friendly recipe, diabetes recipe, diabetes food, diabetes chicken recipe, north Indian style butter chicken, butter chicken recipe, easy butter chicken recipe, simple butter chicken recipe, butter chicken gravy, butter chicken gravy recipe, follow, likes, Indina food, Indian recipe, Indian recipes, Indian diabetic recipe, Indian diabetic recipe, north Indian style butter chicken, north Indian style butter chicken recipe, healthy recipe, helathy food, diabetic chicken recipe

Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken – Diabetic Friendly Version

Ingredients:

  • Boneless Chicken – 400 gms
  • Lemon Juice – 1 tsp
  • Kashmiri Red chilli powder – 1 tsp
  • Salt to taste
  • Butter
  • For Marinate
    • Hung Curd – ½ cup (Click here for HomeMade Hung Curd recipe)
    • Ginger paste – 2 tsp
    • Garlic paste – 2 tsp
    • Kashmiri Red chilli powder – ½ tsp
    • Garam Masala – ½ tsp
    • Mustard Oil – 2 tsp
  • For Makhni Gravy
    • Butter – 2 tbsp
    • Green cardamom – 2nos
    • Cloves – 2 nos
    • Black peppercorns – 3 nos
    • Cinnamon – 1 inch piece stick
    • Ginger – 1 tsp
    • Garlic – 1 tsp
    • Tomato Puree – ½ cup
    • Red chilli powder – ½ tsp
    • Sugar – 2 tbsp
    • Kasoori methi / Dry Fenugreek Leaves – ½ tsp
    • Fresh cream – ½ cup

Making of Butter Chicken (Diabetic Friendly) –

Preparation:

  • Clean the chicken and cut them medium size.
  • In a bowl, add Kashmiri red chilli powder 1 tsp, lemon juice – 1 tsp, salt and mix it well. Marinate for 15 to 20 mins.
  • After that, add the ingredients given under the marinate list to the chicken and mix it well. Marinate it for 2 to 3 hrs.
  • After 2 to 3 hrs, add a tbsp of butter in a grill pan and grill the chicken or tandoor the chicken in microwave.
  • Cook the chicken only for 90% and remove the chicken from the fire.
  • Add a heavy bottom vessel or a non-stick vessel, add the leftover butter, add the spices (cardamom, cloves, peppercorns, cinnamon) and wait until they crackle.
  • Add the leftover ginger paste and garlic paste, cook for a min.
  • Pour the tomato puree, cook for a min.
  • Add the kasuri methi or dry fenugreek leaves, cook for few seconds and pour a cup of water.
  • Add little salt and bring it boil, cover and cook until the butter starts separating from the gravy.
  • Add the chicken pieces and cook until the gravy thickens and oil floats on the top.
  • Pour the fresh cream, give a mix and cook for 2 mins.
  • Remove from fire.

Serve hot with any Indian flat breads or pulav’s or fried rice.

Nachos Chips / Home-made Nachos Chips / Nacho Chips

Standard

Nachos are a snack food from Mexico, and now been popular among all parts of the world. Nachos are served as starter with a layer beans, veggies, non-veg with a variety of dips. Not only its me but my family like nachos to the core, and this was one long wait to try recipe in my list and finally done today.

Nachos was very easy, simple and consumes very little time to prepare with the combination of Maize flour, maida/apf and salt. No one would say no to this Nachos chips, as this goes out well as munch even with plain coffee or tea. Let me share the recipe…

Nachos Chips, home-made Nachos Chips, nachos, nachos recipe, nacho recipe, nacho, home-made nachos, home-made nachos recipe, mexican nachos recipe, how to make nachos recipes, how to make nachos chips, tamil nachos recipe, nacho chips, nacho, how to make nacho at home, how to make nachos at home, easy nacho recipe, home made nacho recipe, nacho seimurai, nachos seimurai, nachos seivadhu yeppadi

Nachos Chips / Home-made Nachos Chips

Ingredients:

  • Maize Flour / Corn Meal – 1 cup
  • Maida / All-purpose flour – ¾ cup
  • Red chilli powder – ½ tsp
  • Carom (ajwain/omam) or Oregano – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Nachos / Nacho chips –

Preparation:

  • In a wide mouth bowl, take corn meal, maida/all-purpose flour, red chilli powder, carom seeds and salt all together.
  • Mix it well.
  • Pour water little by little and start kneading the flour and roll out to a dough.
  • Take a small portion of the dough, dust the working space, flatten the dough and cut them to the right shape (check out the video).
  • Meanwhile heat the oil in a kadai, gently drop the nacho dough one by one and continue cooking.
  • Cook only in medium flame (otherwise it would turn out to dark brown in color).
  • Flip the sides, cook on both sides until they start turning golden brown.
  • Drain the oil and remove them from fire.

Store it an air-tight container once it reaches the room temperature. Stays fresh for a week time.