prawn devilled

Devilled Prawns – Quick And Easy Chili Prawns

prawn devilled

prawn develled

Serve this quick-and-easy, delicious devilled prawns as a side dish with any main meal and you will be surprised how well it enhances the overall taste.

King prawns are best for this dish.  Rub a little lemon juice after giving them a good clean up to take that fishy smell away.

Be liberal with diced carrots, quartered green beans, spring onions or leeks to make the dish more healthier .  However,  the original recipe with chili and bell peppers add a distinct fiery taste that will stimulate anyone’s taste buds instantly.

You will need the following ingredients to make it

King Prawns – washed, devined, shell removed 250 g
Red, Green,Yellow bell peppers 1 each cubed
Brown sugar 1/4 tbsp
Soy sauce 1 tbsp or a bit more
Fish sauce 1/2 tbsp (optional)
Ginger garlic paste or both grated  1 tbsp
Garlic cloves  3
Onion  1 big cubed
Turmeric, Chili powder  1/2 tsp each
Salt 1/4 tsp
Oil 1 tbsp
Red food colour powder (Biryani colour) – Optional two pinches
Juice of 1/4 of a lemon

Let’s Make

Marinate it

  • Rub salt, ginger garlic paste, turmeric powder, red chili powder, red food colour and lemon juice on prawns
  • Keep aside for 20 – 30 mins

Stir fry it

  • Heat up oil and stir fry prawns under medium flame until cooked

  • Push the cooked prawns to a side of the pan and drop cubed bell peppers, garlic cloves and cubed onion

  • Stir fry all together for a few minutes.  Do not let the peppers and the onion lose their crunchiness
  • Add any other vegetable now
  • Stir fry until the veggies are softer
  • Add soy sauce,  sugar and fish sauce
  • Toss a few more pinches of chili flakes or Chinese chili paste at this point if you’d prefer a spicier taste
  • Stir fry vigorously under high flame tossing the veggies and prawns together
  • Switch off flame and let the pan sit for a few mins allowing all the flavours to blend.
  • The prawns are now ready to serve with a bowl of steaming noodles
  • Yummy !

devilled prawns

salmon pan fry

Pan Fried Salmon Fillets – Delicious fish for dinner tonight!!

Pan fried Salmon fillets

This crispy, golden, pan-fried salmon fillet, mixed with aromatic Indian spices, makes a very satisfying dinner choice, served  on a bed of noodles – with a few slices of garlic bread, as shown in the picture or an assortment of steamed veggies.

The combination of spices give a real fusion to the fish; moreover, tossing the fillets on semolina has taken a very rebellious turn comparing to the usual – the mild, just-salt-and-pepper version of the Western style marination.

Thanks to my Goan friend, Vancy, who used to live by the sea in Goa and taste fish in every imaginable form,  I got my salmon fillets just right this time.  None of the recipes that I browsed give this novelty idea of wrapping the fillets with semolina.  Sensing my dilemma, she assured that semolina gives a very beautiful, crispy, crunchiness to the fish fillets. Trusting her, I did the same and was thrilled with the outcome!

While pan frying the fillets in olive oil, you will notice the juices running out merrily, tempting you to burn your fingers, trying to grab a little piece from a side and pop it in to your mouth!

Remember to scrape the juices and toss on the fillets and they will taste heavenly!

So, let’s make it;

Ingredients:

 Salmon fillets with skin removed  2 medium size
Kashmiri red chili powder  1 tsp
 Cumin powder  1 tsp
 Coriander powder  1 tsp
 Turmeric  1/4 tsp
 Pepper powder  1/4 tsp
 Lemon juice  half a lemon
 Olive oil  1 tbsp
 Salt  1/4 tsp
 Semolina  2 tbsp
 Olive oil for shallow frying  2 tbsp

Let’s make it :

  • Combine chilli powder, cumin and coriander powder, turmeric powder pepper powder, olive oil, salt and lemon in a wide bowl.
  • Massage the fish fillets thoroughly with the marination.
  • Cover and leave for 20 min in the fridge.
  • Take out, sprinkle semolina all over the fillets covering both sides.
  • Heat a pan with 2 tbsp of olive oil
  • Shallow fry until golden.
  • Serve immediately with  garlic bread, steamed veggies or with noodles

salmon pan fry

bread pizza

Bread Pizza – Taste and look alike easy pizzas made of bread slices

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nfd

Now, this is something insanely simple for busy mums, who are eager to make a hassle free, yummy dinner for hungry kids.  Undoubtedly, kids love pizza and they will be delighted to feast on something similar.

The choice is endless:  you can, for instance, toss any of your favourite toppings to make it look and taste nicer.  My little son’s favourite is canned tuna flakes, tossed around with sliced onions and lots of black olives.  Perfect!  A real balanced, healthy meal indeed!!

If you have pre-baked or roasted chicken, simply spread  it on.  Otherwise,  simple veggie pizza would taste yummy too.

So, let’s get ready with the easy-to-find ingredients:

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Get ready with these:

  • Keep ready Sliced onions, tomatoes,  black olives, tuna flakes, bell-peppers, Jalapeno etc.
  • Oregano gives the distinct aroma of pizzas, so it’s a must have.
  • Also, get ready with ketchup and several slices of bread.
  • And, lots of Mozzarella cheese and grated Cheddar cheese.

Let’s make :

  • Pre-heat the oven to 200 C.
  • Place some bread slices on a wire-rack.
  • Place the wire-rack in the middle of the oven.
  • Leave just 1 min and take out. (This will make the top side of the slices slightly crusty)nfd
  • Now, flip the the bread slices over and place on the rack: crusty side down and the soft side up.
  • Spread a generous amount of ketchup on each slice.

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  • Toss sliced onions, olives and thinly sliced tomatoes
  • Spread pre-cooked chicken or tuna flakes
  • Sprinkle oregano, a little salt and pepper
  • Add chopped pieces of green chili or jalapeno
  • Sprinkle some cheddar cheese
  • Finally, toss mozzarella cheese liberaly on top

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  • All ready !! into the oven now!!
  • Baking time will take only 5 mins

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  • Your bread pizzas are ready to serve with a dollop of ketchup or chili sauce
King fish fillets deep fried

Fried King Fish Fillets – Golden, crispy fish for a hearty and healthy dinner

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan.  A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. Fresh or frozen King fish  is the best choice for this recipe for its soft flaky texture.

Let’s make the fish fillets:

Season it

  • Wash and pat dry and scrape the skin off from the fish fillets
  • Season with lemon juice, salt and pepper
  • Keep aside

Make the batter

  • Mix 1/4 cup of plain flour with water to make a thick batter
  • Add a few pinches of turmeric to give colour little salt
  • In a flat plate, spread a cup of golden breadcrumbs

Dip it / Wrap it

  • Now, dip fish fillets in the batter
  • wrap in the breadcrumbs

Fry it

  • Deep fry both sides until they turn into golden brown colour
  • Let them rest on a kitchen paper
  • Serve with a wedge of a lemon on the side
  • Best served with steamed veggies to make a hearty and healthy meal

 

Now prepare the veggies:

Cut 

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)

Steam

  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.

Butter

  • Heat a wide wok and drop a teaspoon of butter and let it melt.
  • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!

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Hashbrowns homemade

Homemade Hash Browns – Flavourful and crusty potato patties

Make these crisp, golden-brown hash browns for your supper tonight !!

Serve them on a heap of a green salad, plain couscous  or noodles as a side dish to make it a perfectly healthy and satisfying meal.

Bon appetit !!

What you need: 

Potatoes (preferably waxy) 3
Onion and a large green chili chopped
Salt, chili or paprika powder to taste
Pepper powder 1 tsp
Plain flour 4 tbsp
egg 1
Olive oil or any other oil to shallow fry

Let’s make it:

Grate it

  • Peel and coarsely grate the potatoes and chop the onion very thinly.

hash brown

Squeeze it

  • Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids to drain out

Mix it

  • Place the potatoes, egg, salt, pepper and plain flour in a bowl and mix thoroughly using your hands.
  • Add green chili, chili powder and  adjust the taste at this point

Shape it

  • Place a boll of the mixture on your palm and make a thick, round pattie.
  • Dust both sides with plain flour
  • Make a few more

Fry it

  • Heat 2 tbsp of olive oil on a non-stick pan and gently place them on it

  • Shallow fry on medium – high flame  both sides until golden

Serve it

  • Place on a wire rack to cool off slightly
  • Serve immediately with ketchup or sweet chili  sauce

Tip:  Avoid eggs and add an extra tbsp of flour to make it a vegetarian version

Easter egg baskets

Egg baskets – A perfect party treat for kids

Throwing a party for kids could be tricky, as you need to consider hard on yummy treats as well as the appearance of them.  Even if your choice of snacks is great in taste, if they do not look pretty, kids will not get properly amused.

Try these pretty egg baskets that will be a memorable treat for kids.  They are great for packing in for picnics too.  egg baskets3

You will need :

  • Large eggs
  • Mayonnaise
  • English mustard or freshly ground mustard
  • Salt and Pepper powder
  • Vinegar

Let’s make them :

  • Boil the eggs for 10 min adding a drop of vinegar to bring the egg yolk to the middle
  • Next, scoop out all the egg yolks and place them in a bowl
  • Add a dollop of mayonnaise, English mustard, salt and pepper into egg yolks and mix thoroughly until all come together
  • Now slice the bottom  egg white parts so that they could stand without being wobbly on a plate

egg

  • Fill the hollows of egg white parts with the egg yellow mixture
  • Spread thinly cut red / orange tomatoes, carrots, spring onions, red/yellow peppers or any other choice of colourful veggies
  • Thinly strip a spring onion leaf and make a handle and insert the corners either side, using a toothpick
  • Arrange them prettily on a plate and serve with ketchup or on their own
  • Smile !!
fish roti

Sri Lankan Fish roti – Popular Sri Lankan Street Food

groti51

These spicy triangles, filled with fish and potatoes are a typical Sri Lankan street food loved by everyone as a snack or a filling mealtime choice.

You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time consuming.

This easy recipe will give you the privilege of making these delicious fish rotis at home.

If your taste buds prefer a vegetarian version of the same, try this delicious vegetable rotis by clicking the link below :

http://happyrecipes.co.uk/vegetable-roti-delicious-vegetarian-street-food-in-sri-lanka/

So, let’s make them,

1st Step : Make the dough

Ingredients for the dough :

Plain Flour 2 Cups
Sugar 1 tbsp
Salt 1 tsp
Olive Oil 2 tbsp
Baking powder 1 tsp

Kneed it

  • Mix everything together and kneed  adding water little by little until it doesn’t stick onto your fingers
  • Kneed for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery
  • Now, break equal pieces from the dough  and roll them into balls as the size of a medium egg
  • Dip each ball in oil and arrange them on a tray, allowing space between for them to rise
  • Close with a cling film and let to rest for 2-3 hrs

Groti

 

2nd Step : Make the filling :

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Prepare the fish:

  • You can use tinned mackerel, pilchards or tuna in brine for an easier choice.
  • If you prefer fresh tuna, King fish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill water just above and add pepper powder, salt, a dash of turmeric , a bit of curry powder and a clove of gamboge.  Cook the fish until soft and all the water runs out and keep aside.

For the filling you will need :

Fish (tinned tuna or mackerel in brine) 1/4 cup
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped  3 cloves
Green chili chopped  1
Onion or shallots chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1/2 cup
Turmeric powder/Mild curry powder/Chili powder 1/2 tsp each
2 Crushed cardamoms and a cinnamon stick
Lemon juice a few drops
Oilve oil or any other oil 1 tbsp
  • Heat up oil in a wok, add cardomoms and the cinnamon stick
  • Add chopped garlic and curry leaves
  • Add a handful of  thinly chopped red shallots or onion and brown them
  • Add  chopped green chili
  • Add a shredded carrots and cabbage.  Stir fry until the veggies are just wilted.  Do not over cook
  • Roughly crush the boiled potatoes and toss them next
  • Add chili powder, curry powder, turmeric, salt and pepper
  • Mix all together and lastly add fish
  • Stir fry a bit more and adjust the taste at this point
  • Finally, squeeze  lemon juice on top and mix all together
  • Filling is ready now.  Cover and keep aside

Let’s go to the final step now:

  • Lift up the cling film and take a ball of dough and flatten it to a round shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap from the filling in the middle

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  • Fold into a triangle
  • First bring the right edge to the middle
  • Then the left side and the bottom, all the way to the middle
  • Next. the top must come to the middle too

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  • Finally,  it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled  fingers )

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  • Place the triangle roti on a well oiled and heated up non-stick pan and bake turning frequently until all the sides are baked well.

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  • A wooden spoon placed across the pan is a brilliant way to support the rotis when you them on to all sides
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack
  • Let them cool off completely
  • Serve with ketchup on side

groti66

 

 

Tuna Wraps – A healthy lunch box filler

tuna wrap These wraps are perfect  for kids’ lunch boxes as they contain healthy oily fish in the middle of a juicy and creamy  tomato and cucumber salad.  It is great for picnic lunches too.  No need of packing any extra  ketchup or sauces, because the filling has it all.

You need the following items to wrap this up:

  • Soft warps , preferably wholemeal
  • Tuna in brine (squeezed away the brine water)
  • Cucumber, red onion and tomato  (All chopped into tiny pieces (remove the seed part from                                                                              tomatoes)
  • Salt and pepper to taste
  • Ketchup and mayonnaise

redwrap_wholemeal1  tuna-chunks-

Let’s wrap it:

  • Place chopped cucumber, red onion and tomato in a bowl and mix salt and pepper.  Using your fingers mix all thoroughly and keep aside for a few mins.
  • Add tuna flakes and mix with a flat butter knife.

tuna wrap6

  • Add a large dollop of mayonnaise and mix all together.
  • Adjust the taste at this point.
  • Now on a hot flat pan warm  up a wrap , both sides for a few seconds.
  • Lay it on the kitchen top and spread ketchup liberally.

tuna wrap7

  • Place a mound of tuna filler in the middle of the wrap.
  • Bring one side forward and fold from sides.

tuna wrap4

  • Roll up.
  • Cut in an angular shape from the middle and insert a lattice leaf. tuna wrap5
  • Now let both rolls sit primly in the lunch box side by side.

tuna wrap2

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fish and chips

Golden battered Fish and Chips, made with sparkling water – The best kids friendly fish and chips

fish n chip
cod fish

Fish and chips, a much loved take away meal of working class in England, originally served in a wrapping of old newspapers.  During the time, when working class diets were bleak and unvaried, fish and chips were a tasty break from the norm and a pay-day treat at the end of the working week.  Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.

My several attempts to produce something reasonably closer to what the PUBS in England serve,  turned out to be a mouthwatering success !  And that too kids friendly because instead of beer, I use sparkling water to produce a beautiful bubbly batter for fish.   Also, make sure you store the bottle of sparkling water in the fridge,  as chilled water helps bring out the best bubbly batter.

For best results,  I recommend Cod fish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod but with a less flavourful outcome of course!

Most importantly,  make sure that you serve it just out of the frying pan in order to retain the best taste, flavour and texture.

You will need :

Cod/Haddock/Plaice 4 fillets (defrosted or fresh)
Plain flour 1 cup and 1/2 more to dust the fish
Salt 1 tsp
Ground pepper powder 1 tsp
Baking powder 1/2 tsp
Sparkling water
Oil to deep fry

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Let’s make it:

  • Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper  and keep aside.

fish

  • Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder.
  • Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter.

fish3

  • Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper.
  • Heat enough oil, well up to the brim in a wide frying pan.  I use a wide wok which serves the purpose just right.
  • Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour.

fish2

  • Next, using tongs,  dip in the batter and shake off the excess.

fish4

  • Deep fry immediately turning both sides under medium flame.

fish5

  • Remove from oil when the fish turns into golden brown.
  • fish n chips

 

  •  Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven baked chips and boiled green peas.  ( Some like a mushy green peas mound with it.  Mash the peas with a glug of warm milk and serve along with fish and chips)
  • Enjoy the best ever Fish and Chips!!

nfd

 

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Egg rice for kids

Quick Egg Rice – Healthy Rice Dish For Kids!

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 With these sparkling green peas and their mushy bite, this rice dish is a favourite among kids.  They love the uncomplicated way of presenting this and would love to dig the spoon and scoop the rice, egg pieces and green peas all at once before craming it into their little mouths!

The best news for mums is that this dish could be made ready within minutes if you have pre-cooked rice.  Tossing all up and serve in a jiffy for all the hungry kids coming back from a tiring day at school or from the playground.

Serve this in individual bowls in place of regular plates with colourful spoons for a change!  Their eyes will light up at the pretty sight of it !

You will need for 1 serving

  • 1 cup of cooked rice
  • 1 egg 
  • 1 Onion chopped thinly
  • A handful of chopped spring onion or leeks
  • A handful of frozen green peas
  • Salt and pepper powder to taste

Let’s make it – enough for one kid.

  • Heat up a wide wok and melt 2 tbsp of butter
  • Throw a handful of thinly chopped onions and brown them
  • Throw a handful of frozen green peas. Stir fry
  • Add thinly chopped spring onions.  Stir fry for a few seconds and push all to a side
  • Break an egg or two on to the empty side of the wok and immediately scramble it

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  • Bring everything together and season with salt and pepper
  • Throw a cup of cooked rice and toss under high heat for a minute
  • Ready to serve!