Tuesday, September 1, 2015

Fish and Chips, a vegetarian version

BM # 56
Week : 1 , Day : 1
Theme : Classic Combos
Country : England, London

The September Mega Marathon begins today and we have a Buffet on the Table that should please everyone. Like every mega marathon we shall work six days and take Sunday's off. We have two mega marathons every year, one in April and the other in September.
For this September we have five themes
Week 1 Classic Combos across countries
Week 2 Indian States
Week 3 Condiments across countries
Week 4 Breakfasts across countries
Week 5 Bloggers Choice

We begin with the first week and for this week we have classic combos . Some foods just work so well together, their flavor profiles seem to perfectly compliment one another. Something like made for each other ! 

While we have umpteen Indian food combos, I was surely at loss when it came to international combos. I did have many on mind like Pita and Hummus, Corn chips and Salsa, Mexican rice and Curry to name a few, but with these done ,  I could find  non veg versions. 

So for the first day I picked the most popular English Combo of Fish and Chips.
Fish and Chips usually sell through independent restaurants and take-aways known as Fish and Chip shops. Outlets range from small affairs to chain restaurants.

It is interesting to know that the batter to fry the fish is made in different ways. 
UK Fish and Chip shops traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxidein the beer lends a lighter texture to the batter. Beer also results in an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager whereas others use stout or bitter.

Are you guys still wondering what am I upto?This is a vegetarian blog ! Well i made a vegetarian mock fish. This is a very old recipe from my brother's wife. I remember she making it more than 20 years back! 

The recipe is very simple but delicious to the core! All ingredients are mixed and boiled with milk and later cooked with semolina. We need to spread and set the mixture, then batter fry it. I made the mix and set it up in a fish mould. I didn't want to deep fry as I wanted to place the fish just out of mould. I just baked it for a few minutes.

The fish is served with chips and mushy peas or boiled peas . Normally a slice of lemon and tartar sauce is served on the side, but I served it with Mayonnaise, ketchup and a lemon slice. The meal is normally enjoyed with a glass of beer, but I served it with some chilled ginger ale.

Its a mock fish but served in the traditional manner. Coming to the recipe.

Vegetarian Fish
Serves 2-4
Recipe source : Simi ,my brother's wife

1/2 cup semolina
2 cups milk
25 gms cheese
6-8 cloves garlic, minced
A small piece ginger, minced
1 onion,finely chopped
2 green chilly, finely chopped
Few coriander leaves
Salt and pepper to taste

2 tbsp corn flour +water
Bread crumbs or crushed corn flakes

Boil milk.
Add all the ingredients except semolina.
Let boil.
Gradually add semolina to the milk, stirring continiously, till a lump is formed .
Transfer to a greased tray and let set.
Cut into pieces.
Dip in the batter, roll into either bread crumbs or crushed corn flakes.
Deep fry.

To make the fries 
Peel and chop potatoes into long strips.
Apply salt and deep fry till nice and crisp.

Finally serve the Fish with fries and boiled green peas.

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Wednesday, August 26, 2015

Vegetable Pulao

Vegetable Pulao is one of our favorite dinners. A one pot meal where we have rice and vegetables simmered into a delicious meal. I somehow never repeat a rice dish, every time I make a Pulao or a Biryani, I like to make a new variation. The problem comes when I am told to repeat a particular variety. I just can't recollect what went into that particular rice, and again a new one is made. When I made this vegetable Pulao I was told to jot down the ingredients right away,and so here is a Pulao which can be made again and again. So let's get to the recipe.

2 cups Basmati Rice
2-4 tbsp ghee and oil mix
1-2 tsp cumin seeds
1 bay leaf
1 small stick cinnamon
2 cloves
1 big Cardamon
3-4 black peppercorns
3-4 cloves garlic, finely chopped
1 onion, sliced
1/2 capsicum, sliced
1/4 cup shelled peas
1/2 cup cauliflower florets
1/2 carrot, cut in batons
6-8 beans, cut into 2"pieces
1 small potato, cubed
2 tomatoes, roughly chopped
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp kitchen king masala
Salt to taste
Fried onions for garnish

Heat the oil and ghee in a heavy bottom pot.
Add the whole spices, cumin seeds, bay leaf, cinnamon, cloves ,cardamon and black peppercorns.
Add chopped garlic, and Saute for a minute.
Add onions and cook till translucent.
Add capsicum and Saute till they just shrink a little.
Add all veggies , tomatoes,rice and spices, including salt.
Roast the rice till the moisture is completely gone.
Be careful, the rice should not break.
Add 4 1/2 cups of water and cook till the water is absorbed.
At this point you could transfer the rice to a rice cooker also.
If cooking in the pot, place the pot over a heavy griddle , cover the pot and simmer.
Place some kind of weight on the lid .
This shall help the rice to cook on Dum.
Check the rice after 5-7 minutes.
Serve garnished with fried onions.

Serve boondi raita, papads along with this Vegetable Pulao.

This is the last post for this month  and I am looking forward to September. Yes, September is a month where we have a Mega Marathon. We blog for a whole month. So friends, do not forget to check some amazing recipes by more than 25 bloggers . 
We have some very interesting themes coming up, so do tune in !

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Tuesday, August 25, 2015

Adai with Avial and Carrot Chutney

BM # 55 Week 4  Day 2

For the second day under Healthy Family Dinners I have this Adai with Avial and Carrot Chutney. Adai is a savory pancake from the South . I remember making Adai Avail combo and everyone liking it , I had also bookmarked the carrot chutney from Kalyani's space so decided to team it with Adai, Avail and make it a complete healthy meal.

Healthy Carrot Garlic Chutney

1 carrot, cubed
1-2 green chillies
4-5 garlic pods
3 tsp coconut, grated
11/2 tbsp fried gram / daliya
1/2 tsp fenugreek seeds
Tamarind a small lemon sized ball
Salt to taste

1 tsp oil
1tsp Urad Daal
Pinch hing
Few curry leaves
Whole red chillies

Heat oil.
Add garlic and carrots, Sauté till it leaves a aroma.
Transfer to another pan and cool.
Using the pan with oil fry Methi seeds, coriander and red, green chillies.
Add tamarind.
Let cool and then add fried gram.
Grind all the ingredients , plus coconut and salt.
Add water to adjust the consistency of the chutney.
Temper in the order of tempering ingredients.

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Monday, August 24, 2015

Moong Daal Dosa

BM # 55  Week 4  Day 1

We start with the last week in August and for the next three days I shall be making Healthy Dinners.

For the very first day I have an interesting Dosa for you.
Normally urad daal is used to make dosas, but these are made with moong daal. These are my hubby's favorite dosas and my daughter makes them whenever she is in India.These are not as crisp as the urad daal ones, but definitely take the cake away with that garlic chutney spread and a  little butter of course does wonders.

The Chutney and Sambar are the usual ones that I make .

Dosa Batter


3 cups rice
1 cup moong daal

Wash and soak the rice and daal separately.
Soak  for at least 3 hours.
Grind to a fine paste.
Add salt.
I do not ferment this batter, but if you wish to you can ferment for a few hours.
Heat a griddle and put a ladle full of the batter.
Rotate into a circular motion and make dosas.
Drizzle oil/ butter/ ghee if you wish to.
Apply some garlic chutney.
Sprinkle a tsp of raw onions.
Crisp dosas are ready to be served.


The chutney is same as Curry leaves chutney that I make, only this one has very few curry leaves.

Garlic Chutney

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Wednesday, August 12, 2015

Mango Parfait

BM # 55    Week 2   Day 3

For the third day under No Bake Desserts I have a Mango Parfait. While making the Tiramisu , the Strawberry Tiramisu, I had practically all ingredients out , so I decided to make one more dessert. Yes, I made all three desserts at one go. My hubby is a great fan of mangoes, so this one was for him. A very simple and a quick dessert, if you have all ingredients ready.

Mango Parfait

Serves : 2

Vanilla sponge Cake
Ricotta Cheese
Whipped cream
Mango cut into cubes
Chocolate ganache

Here is how I assembled it , this proportion works well for serving two.
1 cup crumbled cake
2 tbsp ricotta cheese
1 /2 cup whipped cream
1 large mango cut into cubes.
Mix ricotta and whipped cream.
Fold in the cake crumbs and mango pieces.
Keep aside.
Pour the freshly made ganache into a glass and rotate the glass to form a pattern.
When I say fresh ganache, I mean you make and use it right away, the consistency would be thicker than the chocolate sauce.
Put a scoop of the mango cream crumb mix .
Pipe out a good layer of whipped cream .
Pour some ganache and serve chilled.
This is a dessert for mango lovers, I used the king of mangoes, Alphanzo mango , which itself is very delicious, so one can imagine the taste of the dessert. The pics definitely do not justify the taste.

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Tuesday, August 11, 2015

Strawberry Tiramisu

BM # 55  Week 2  Day 2

While I was making the Tiramisu, my niece wanted to eat a different version of Tiramisu. Long back I had made a Strawberry Tiramisu for her, which she loved. For today's version I used frozen strawberries as this is not the season of fresh ones here. I must admit that the same desert when made with fresh strawberries tastes much much better than the frozen ones. So in case you get fresh, please use fresh strawberries.

Well in spite of using frozen strawberries, the dessert was a complete hit. It is done in a jiffy.

I had the Marscarpone cheese and whipped cream ready for the Tiramisu, so I quickly jiggled up one serving for her. Let me tell you how I made this one.

Here is what you need
Hide and seek biscuits
Coffee decoction
Marscarpone and whipped cream mix

Here is how I made
Dip the hide and seek biscuits in the coffee decoction.
Make a layer of these biscuits.
Pipe out the cream mix over the biscuits.
Arrange a layer of strawberries, fresh or frozen.
Pipe out another layer of cream .
Repeat the biscuit layer.
Now add strawberry puree to the rest of the cream , pipe out a layer.
Serve chilled.

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Monday, August 10, 2015

Tiramisu in a jar

BM # 55  Week 2  Day 1

I have always been fond of western desserts, but somehow unless there is a get together or a party, I don't make these. This time I had no party, my DIL wanted to eat a Tiramisu and I had baked a sponge so decided to make two servings. I have made a Tiramisu for Eggless Bakers Group, but that was long back and it was a proper cake. This time I have made some changes , but yet. Tiramisu is a Tiramisu, and can't change much. Right?
Coming to today's Tiramisu, I had some ready Marscarpone Cheese , which was very handy, not that it is difficult to make your own . I used a combination of both whipped cream and Marscarpone cheese.

This is my week 2 post under Non Baked Desserts.

Here is what you need
Vanilla sponge cake
Coffee decoction
A mix of Marscarpone Cheese and whipped cream

Here is how I made
Since I made in jars I cut the cake into slices and then cut it with a cookie cutter to get circles.
Dip the round cake slices into coffee decoction and make the first layer.
Fill the cream mix into a piping bag and pipe out a layer on the cake.
Sprinkle praline.
( you could use any brittle for this, just pound it roughly )
Put another cake slice dipped into decoction.
Repeat a layer of cream.
Sprinkle some coffee powder to finish off.

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