Fish Paratha

The menu on my anniversary eve delicacy was Fish Stuffed Paratha and Chicken Korahi. I prepared the Chicken Korahi with the Parampara Chicken Korahi mix about which I am going to write in my next post. Below I am sharing the Fish Paratha recipe.

Ingredients:-

Flour-3 cups
Fish, Boiled, Boned and mashed- 1 ½ cups (the fish I used was Rohu).
Roasted spices- ½ tea spoon (red chilli, coriander seeds, cumin seeds &  fennel seeds roasted then finely grinded).

Finely chopped Onion- ½ cup

Ginger paste- 1 tea spoon

Tomato- 1 large (chopped)

Cumin seeds- ½ tea spoon

Turmeric Powder- ¼ tea spoon

Cumin Powder- ¼ tea spoon

Coriander Powder- ¼ tea spoon

Chopped Coriander/Cilantro leaves- 2 table spoon full

Chopped Pudina/Mint leaves- 1 table spoon

Salt & Sugar- per taste

Oil- ½ cup (measurement is given per my taste, may vary to others)

Method:-

1. Heat 3 table spoons of oil in a pan or korari. Temper with the cumin seeds, and then add chopped onion. Sauté the onions tile they turn golden. Add the chopped tomato and the ginger paste. Fry until the oil starts to separate. Add the boiled, boned and mashed fish. Mix well all the ingredients and then add all the spices (roasted spices, turmeric, cumin, coriander powder, salt & sugar). Fold all together very well. Sauté till all the ingredients mix well and become dry dough all together. Add the chopped coriander and mint leaves. Sauté for a couple of mnts more. Then spread the stuffing on a plate to cool down.

2. Now take the flour. Add a pinch of salt and ½ tea spoon sugar. Mix well. Then add 2 table spoons of oil. Fold nicely. Add water (add water slowly accordingly how much you need while kneading continuously). Knead the flour till it forms nice and soft dough and your hand starts to feel oily.

3. Make 8 to 10 medium size balls. Take each ball, make a shape of a small bowl by your hand then stuff it with the fish stuffing close the sides well so that the stuff should not come out. Dust in flour and roll in to discs.

4. Now take a tawa or flat pan cook each paratha one by one till they turn golden. Brushing 1 tea spoon oil for each side. Fish paratha is ready. Serve hot with some delicious gravy dish and yoghurt.

This recipe is off to the event "EFM Theme - Parathas and Gravies / Curries Series"

And also to Cooking with Seeds - Coriander Seeds announced by Priya.

Golden Popovers

Popovers are very easy to make as well as tasty to serve with any side dish. Takes very little time to prepare, is one of my favourite dishes which I love to prepare. I always prefer to spend less time in the kitchen. Therefore this is a perfect dish for people like me, who want to prepare a healthy full meal for their family spending less time and energy and specially if the house has a kid. This is a very healthy and tasty dish for kids as my daughter loves it very much. Popover is actually a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding (Yorkshire pudding is a dish that originated in Yorkshire, England. It is made from this kind of batter). The name "popover" comes from the fact that the batter swells or "pops" over the top of the baking cups while baking.

Ingredients:-

Egg - 3 (room temp)


Milk - 1 ¼ cup (room temp)


All purposes flour - 1 ¼ cup


Salt - ¼ tablespoon

Method:-

1. Heat oven to 450 F. Usually the popovers are baked in the popover cups or custard cups. I have taken the muffin pan for to prepare the popovers, because I didn’t have any of those. Generously grease the cups of the pan. In small bowl, beat egg with a beater or a wire whish until it turns in to lemon coloured and foamy. Add milk, blend well.

2. Add flour and salt; beat with the beater just until the batter is smooth and foamy on top. Pour the batter in each greased cup, filling about 2/3 full.

3. Bake at 450 F for 15 mins (DO NOT OPEN OVEN). Reduce over to 350F. Bake additional 25-30 mins or until the popovers become high, hollow deep, golden brown. Remove from oven, insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.

I served the Popovers with White Gravy Chicken, a very simple, easy and short time taking recipe too. Boil boneless chicken cube with a pinch of salt. Heat the pan and prepare the white sauce gravy with butter, flour, milk and chicken stock (the stock of the boil chicken). Season it with black pepper, salt and sugar. Add the chicken cubes. Fold nicely with the sauce. Additional veggies can be added. I added cucumber and red bell pepper. Serve hot with the Popovers. A perfect full and healthy combination for the main course meal...