Spicy fried salmon fish ball coated with bread crumbs ( Spicy salmon cutlets)

             

Making fried salmon fish ball coated with bread crumbs                           Recipe summary                                              For            Spicy fried salmon fish ball coated with bread crumbs Preparation 45 minutes Cooking time 15 minutes Serves 6  16 cutlets                1.Boil 350 grams salmon fish - cool - flake it. Spicy fried salmon fish ball  coated with bread crumbs 2.Boil 150 grams  potato - mash it. 3.Stir fry chopped 150 grams onion, 1 chopped green chili,  chopped 3 cloves garlic, 10 grams ginger,   and 10 curry leaves very lightly. Ingredients 4. Mix flaked fish, mashed potato and  lightly fried onion   mixture.  5.Add the following powders;  1 tsp  chili,1 tsp  pepper, ½ tsp roasted cumin, ¼ tsp garam masala,  ½ tsp turmeric, 1 tsp salt and mix well.  Adding spices to fish mixture. 6. Add an egg yolk- mix well - make balls of  the size of ping  pong ball.                             7. Dip the balls in beaten egg white. - coat in bread crumbs. 8.Deep fry the balls submerged fully in oil. Fry in batches of four     or five in the same oil.                                                                                                                                                                                                                                                                                                                                                       Salmon cutlet with bread        Spicy fried salmon fish ball coated with bread crumbs ( Spicy  salmon cutlets)

                            Recipe follows in detail with pictures.        

 Preparation 45 minutes

Cooking time 15 minutes

Serves 6 

16 cutlets

Boiled salmon fish

Ingredients

Main

350 grams salmon fish

Others 

 150 grams potato

150 grams onions, finely chopped

1 green chili, cut into small pieces

3 garlic cloves, diced in to very small pieces

10 grams ginger, diced

10 curry leaves, chopped fine

All the above ingredients, except potatoes can be processed into fine pieces in a food processor. Large pieces will protrude and make it difficult to make balls.

Ingredients for salmon  fish ball

Spices
1 tsp pepper powder

¼ tsp garam masala powder

½ tsp roasted cumin powder

1 tsp chili powder

½ tsp turmeric powder

1 tsp salt

powdered ingredients and egg

Others For coating and frying

1 egg

1 packet bread crumbs for coating

2 cups vegetable oil.

Preparation

Coat the fish with ¼ teaspoon salt and ¼ teaspoon turmeric powder. Leave it to marinate for 10 minutes. In a pan boil enough water to cover the fish. Add the fish and boil for about 5 minutes. Drain and set aside to cool. We use the turmeric powder to remove the fishy smell.

Salmon fish

Put the potatoes in a container suitable for microwave. Add one tablespoon of water. Cook in high heat for 3 minutes. Turn the potato once. Heat for another 3 minutes. Let the potatoes cool for 10 minutes.

Flake the fish with a fork and mash the potatoes. Mix them together.

Stir fry  onion, chili, garlic, curry leaves, Mix to the fish mixture.

Stir frying Onion,chili,curry leaves garlic and ginger

Add all the powders – pepper, pepper, chili, cumin garam masala,turmeric powder – and salt.

                                                    All the ingredients to be mixed

Add an egg yolk to the mixture

Adding egg yolk

Final mixture

Final mixture ready to be rolled

Make small balls with two small spoons or your hands. If the balls are big or if the moisture content of your paste is high, the balls may break while frying.

Salmon balls

Beat the egg white in a bowl.

Beaten egg white

Spread bread crumbs in a plate.

Bread crumbs

 Dip each ball in the egg wash using your hands

Dipping the ba

 Coat with the bread crumbs using your other hand .

Coating bread crumbs

 Coat all the balls. 

Salmon balls coated with bread crumbs

Heat the oil in a frying pan. Reduce the heat to medium high. Fry the ball is batches. Balls should be submerged in oil. It will take 3 to 4 minutes for the balls to become dark brown.

Frying the balls

The very very captivating balls can be served as a snack or accompaniment to a meal. It tastes delicious. It is ideal for a party.

You can prepare it the day before the party. Arrange the cutlets in a plate and keep in the refrigerator covered with a cling foil. On the day of the  party coat again with the bread crumbs lightly and fry. 

Spicy fried Salmon fish ball coated with bread crumbs

The balls good accompaniment for bread and butter or with salad leaves capsicum,,  mayonnaise and wasabi for break fast 

Salmon cutlet with bread for breakfast

Colourful and spicy stir fried vermicelli (Bee hoon)

Colourful and spicy stir fried vermicelli ( Bee hoon)

This is a popular street food in Singapore and Malaysia. It is called Indian Bee hoon  goring. It is spicy but delicious.

                            Recipe summary
                                       for
         Colourful and spicy stir fried vermicelli (Bee hoon)

Preparation time:40 minutes
Cooking time: 30 minutes
Serves: 4


Making of chili paste. 

1. Add two table spoons of chili paste

2. Blend 10 dry red chillies, 100 grams tomato, 25 grams candle nuts,40 grams lemon grass, 5 shallots, 6 cloves garlic, 25 grams blue ginger (galangal), 5 grams ginger, 1 tsp salt  in a blender adding enough water. 

Ingredients for the chilli paste

3. Heat up ¼ cup vegetable oil. Add the blended mixture in medium heat, taking care that oil does not splatter on to your body.

The thick chili  paste

Fry until all the water is evaporated and the mixture becomes a very thick paste.

You can store the paste in a bottle and keep it refrigerated for future use.

To fry Vermicelli
1. Soak the vermicelli in hot water for about 10 minutes. Drain and keep aside for 15 minutes

2. In a large wok heat up 3 tbsp oil.

3. Add 100 grams chopped onion and chopped 15 grams green chili and fry for 8 minutes.

Ingredients

4.  Add 100 grams cabbage.

Frying tofu

5. Crack 2 eggs and scramble well.

6. Add 100 grams tomato pieces and fry for 5 minutes.

7. Add 15 grams chives fry for 2 minutes.

8. Mix a pinch of vegetable red colouring in a table spoon of water and add to the mixture.

Fish cake

9. Add 100 grams  beans sprout fry for 1 minute.

10. Add the noodles (vermicelli) and stir well. 

11. Add boiled potato pieces

13. Add the fried tofu pieces and fry for 2 minutes. 

14.  Add 150 grams fried fish cake pieces and cook well for 3 minutes

15. Add 1/2 tsp salt, 1 tsp soy sauce and 2 tbsp tomato ketchup. Fry for 5 minutes. Add two or three table spoon of water if the noodles become dry.

Colourful and spicy 
stir fried vermicelli

16. The vermicelli would be cooked by now

17.Taste for seasoning and adjust.

18. Garnish with 15 grams spring onion and 15 grams green chili.

This is a complete meal by itself.
          
 Stir fried vermicelli is ready.

               

                   Recipe follows in detail with pictures.



Preparation time:40 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Main
1 packet dry vermicelli (bee hoon)

100 grams onion, coarsely chopped
200 grams fried tofu, cut into small pieces
150 grams fried fish cake , cut into small pieces
100 grams cabbage, cut into small pieces
15 grams green chili, cut into small pieces
15 grams spring onion, cut into small pieces
100 grams tomato, cut into small pieces
100 grams beans sprout
1 pinch of red vegetable colouring
3 table spoon of vegetable oil
2 eggs
½ tsp salt

Spice
1 tsp soy sauce
2 tbsp tomato ketchup
3 Prepared chili paste (Recipe is given below)

Ingredients

Prepared chili paste (Recipe is given below)

I bought fried tofu and fried fishcake from the store.

                             Preparation

Step 1
Soak the vermicelli in hot water for about 10 minutes. Drain and keep aside for 15 minutes for the noodles to absorb the extra moisture and become dry.

Cut and fry the tofu pieces

Frying tofu

Slice the fish cake and fry

Fish cake

Frying fish cake

Step 2
Chili paste
This is the most important ingredient in making fried noodles.

Blue ginger (galangal)

Ingredients
10 dry red chillies
100 grams tomato
25 grams candle nuts
40 grams lemon grass
5 shallots
6 cloves garlic
25 grams blue ginger (galangal)
5 grams ginger
1 tsp salt

¼ cup vegetable oil

Ingredients for the chilli paste

Blend all the ingredients, except oil,  in a blender adding enough water.

Paste in the blender

In a medium sized pan or a wok, add the oil and heat it up. Add the blended mixture in medium heat, taking care that oil does not splatter on to your body.

Chili paste in the wok

You will have to fry until all the water is evaporated and the mixture becomes a very thick paste.

The thick paste

You can store the paste in a bottle and keep it refrigerated for future use.

Method
Wok is well suited for this recipe. But you can also use a large frying pan, if you do not have a wok. In a large wok add the oil. Heat up the oil and add onion and green chili and fry for 8 minutes or until the onion become translucent. 

Add onion and green chili 

Add cabbage and stir fry

Adding cabbage 

Crack the eggs and scramble well. and add tomato. stir well for 5 minutes

Adding egg followed by tomato

Add two table spoons of chili paste(recipe given under preparation). 
Add chives and stir fry for 1 minute
Mix a pinch of vegetable colouring in a table spoon of water and add to the mixture

Adding chives and colouring

Add the beans sprout and fry for 2 minutes
Add the soaked noodles (vermicelli)

Adding noodles

Add the cooked potatoes 

Adding  potatoes

Add the tofu pieces and  fish cake pieces.Fry for 2 minutes.

Adding tofu and fish cake pieces

 Add salt, soy sauce and tomato ketchup. Fry for 5 minutes. 

Soy sauce

Add two or three table spoon of water if the noodles become dry. . 
The vermicelli would be cooked by now. Taste for seasoning and adjust. 
Garnish with spring onion and green chili.

Fried vermicelli noodle

This is a complete meal by itself. It is delicious and ideal for dinner.

Vegetarian dal stew (Dalcha)

Vegetarian dal stew (Dalcha)

The word dalcha comes from the Hyderabadi stew also known as Kaddu ka Dalcha. It is made from mutton, chick pea and tamarind. What I am going to make is very different from that preparation. This is a vegetarian stew popular in South East Asia and referred to by that name. This stew is nutritious, tasty and goes well with any kind of bread, particularly roti para ta. It can also be served with rice.

                                     Recipe summary
                                                 For
                               Vegetarian dal stew (Dalcha)

Preparation time: 20 minutes
Cooking time: 30 minutes

Serves:4


This is a very nutritious dish containing protein and vegetables.

Preparation
1. Cut all the vegetables into bite size pieces.

Vegetables

4 Dhals

2. Soak  ¼ cup split chick pea and ¼ cup pigeon pea (Thoor dal) overnight as they take time to cook. Boil them separately with pinch of turmeric for 10 minutes or until it is cooked.
Boil  2 tbsp red lentils (masoor dal) and  2 tbsp mung bean separately 7 minutes each or boil each pulse until soft with pinch of turmeric. 
Mash  the cooked dhals and keep aside.




Method

1. In a large pan add 2 tbsp  oil and heat it.

2. Add 1 coarsely chopped onion and fry for about 5 minutes or until the onion is translucent. 

Dry chili,curry leaves, 
garlic and ginger paste

3. Add 4 cloves of chopped garlic, 1 green chili chopped fine, 10 grams ginger paste or juice and 10 curry leaves chopped fine. Fry for another two minutes.

4. Add 2 dry chili cut into pieces, 3 cinnamon sticks, 2 star anise, 7 cloves.

Spices used in the curry

5. Add ½  tsp fennel seeds and ½ tsp cumin seeds.
 Fry for 2 minutes. 

6. Now add 1 litre water and 1 tsp garam masala, 1 tsp chili powder    (optional) 

7. Add 80 grams cut potatoes and 80 grams cut carrot pieces and simmer for 5 minutes covered.

8. Now add soft vegetables; 400 grams  winter melon, 80 grams egg plant and 80 grams tomatoes and continue to simmer, covered, for 7 minutes.

Vegetarian dal stew (Dalcha)

9. Add the cooked  mashed dhal mixture  of 

¼ cup split chick pea
¼ cup pigeon pea (Toor dal)
2 tbsp red lentils (masoor dal)
2 tbsp mung bean and  cook a few minutes 

10.  Add the tamarind juice from 30 grams tamarind and salt and simmer for 3 minutes, uncovered.

11 Finally add ½ tsp  cumin,½ tsp pepper crushed together as it will make the curry spicy and helps 
indigestion, Add  salt to taste. Stir and cover for 2 minutes.                   
   The vegetarian dal stew is ready.

                   Recipe follows in detail with pictures.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves:4



Ingredients
Main
¼ cup split chick pea
¼ cup pigeon pea (Toor dal)
2 tbsp red lentils (masoor dal)
2 tbsp mung bean

4 Dhals

Vegetables
400 gram winter melon, cut into bite size pieces
80 grams egg plant, cut into bite size pieces
80 grams carrot, cut into bite size pieces
80 grams tomato, cut into bite size pieces
80 grams potato, cut into bite size pieces
150 grams onion, chopped coarsely
1 green chili
4 cloves garlic chopped
10 grams ginger
10 curry leaves
1 dry chili
30 grams tamarind.
1 litre water

Egg plant,,potato,tomato,carrot and winter  melon

Spices
3 cinnamon sticks, 2” pieces
2 star anise
7 cloves
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp garam masala
1 tsp chili powder (optional)
½ tsp roasted cumin powder
½ tsp pepper powder
½  teaspoon turmeric

Spices used in the curry

Others
7 cloves garlic, sliced
2 dry red chillies cut into small pieces
1 green chili, sliced into small pieces
10 grams ginger, liquidized or ground into paste
10 curry leaves, chopped
50 grams tamarind (with seeds), juice extracted
4 cups water
1 tsp salt
3 tbsp vegetable oil of your choice

Garlic, curry leaves green chili,ginger and tamarind

Dry chili,curry leaves, garlic and ginger paste

                                                   Onion

Preparation
Soak chick pea and toor dal (pigeon pea) overnight, drain and keep aside. Boil each pulse separately until soft with turmeric. Boil chick pea and pigeon pea for about 10 minutes each or until cooked. 

Boil red lentils and mung bean without soaking separately for about 7 minutes each or until cooked. 

Boiling dhals

Softness means when you press the pulse between your thumb and forefinger it should crumble. Mash and keep aside.

                                                             Boiled Dhals mixed
Cut all the vegetables into small pieces

Method
In a large pan add the oil and heat it. Reduce the heat to medium and add onion and fry for about 5 minutes  or until the onion is translucent.

Add garlic, green chili, ginger paste or juice and curry leaves. Fry for another two minutes.

Add garlic, green chili, ginger paste or juice and curry leaves

 Add dry chili pieces and the spices - cinnamon star anise, cloves.

Add dry chili pieces and the spices - cinnamon star anise, cloves.

Add fennel seeds and cumin seeds. Fry for 2 minutes.

Add fennel seeds and cumin seeds.

Add garam masala

Add garam masala

Now add water and the cut potatoes and carrot. 

Add water and the cut potatoes and carrot. 

On high heat bring to the boil and reduce the heat to low and let it simmer for 5 minutes, covered. 

Now add the winter melon, egg plant and tomatoes and continue to simmer, covered, for 7 minutes.

Add the winter melon, egg plant and tomatoes 

Add the cooked and mashed  dhal.

Add the cooked and mashed  dal.

Add the tamarind juice and salt and simmer for 3 minutes, uncovered.

 Add Ground cumin and pepper. This will make the  curry spicy and help indigestion. Taste the salt, cover and boil for two minutes.

 Add Ground cumin and pepper.

The vegetarian stew (Dalcha ) is ready

That is it. The stew is ready. Serve hot.