Polling 4 Cooking Comp dec 2010

[tanhae]

comp main 16 members ne participate kiya.
bhot acha comp raha

rules:

1: Eik Member Eik hi bar Vote Cast Kr skta hai.
2: Apni Share ki Gayi Sharing ko Vote Cast nahi kr skte...
Werna Aap ka Vote Cancel kr diya jaye ga.
3: Polling ki Last Date hai 28 decmber.

[tanhae]

naz

Igni

Lemon ,Herb & Parmesan Crusted Fish

Method:

1. Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
2. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

***************************

[tanhae]

Arslan

Recipe of Fish Curry Wid Garlic

Ingredient Name Unit Quantity

chilli powder
tbsp
1
coriander seeds
tbsp
1
cumin seeds
tbsp
1
finely chopped garlic
tbsp
2
fish pieces
lbs
2
oil
tbsp
4
onion chopped
number
1
red chillies crushed
number
6
salt
to taste

sugar
tsp
1
turmeric powder
tsp
1/2
vinegar
tbsp
1 1/2



Direction
Dry the clean fish pieces with a kitchen towel.
Roast together coriander and cumin seeds in a tawa.

Pound or grind together corinader , cumin seeds.

Heat the oil and add the chopped onions and red chillies.Fry till the onions are browned.

Then add the garlic , cumin-coriander powder , chilli and turmeric powders and stir fry for 4-5 minutes.
Add sugar,salt,vinegar and slow cook for another couple of minutes.

Now add the fish pieces to the pan and cook for about 3-4 minutes on one side.Then turn the fish pieces and cook the other side for about 2-3 minutes.Cook on low heat...

tanhae

Tandoori Fish Recipe




Ingredients

* 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne pepper
* 1/2 cup vegetable oil

Method

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
9. Enjoy!

[tanhae]

Sadaf

Hijab

sheem

[tanhae]

SaD EyEs

Killer

Fish Biryani



Ingredients:

• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste

How to make Fish Biryani:
• For Marination:
• Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.
• And marinate the fish with it.
• Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation
• In a pan put 1 tsp oil and fry the rice for 2-3 min.
• Then add the tomato puree, coconut milk and 1-1/2 cups of water.
• Add salt, chili powder, garam masala and mix it very well.
• Cover the pan with a lid.
• Partially cook the rice (80%) on a slow flame.

Fish Preparation
• In a pan put 1 tsp oil and saut� the onions to golden color.
• Add marinated fish to it put some water and cover with the lid for 5-6 min
• Do not to break the fish pieces when stirring.
Final preparation
• Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.
• Add the milk so that the rice doesn't dry.
• Cover with aluminum foil and keep it in the preheated oven for 7 min.
• Fish Biryani is ready.

sara shk

[tanhae]

seven tiles

InNoCenT GiRl

مچھلی کے سیخ کباب۔


اجزاء۔


بڑی مچھلی کے قتلے آدھا کلو ( بغیر کانٹے والی مچھلی )
دہی آدھا پاؤ۔
گرم مصالحہ پسا ہوا 2 چائے کے چمچ۔
سرخ مرچ پسی ہوئی 2 چائے کے چمچ۔
بھنے ہوئے چنوں کا آٹا 2 کھانے کے چمچ۔
نمک حسبِ ذائقہ۔
پیاز 1 درمیانی۔
لیموں 2 عدد۔
لہسن پسا ہوا 2 کھانے کے چمچ۔
بالائی 2 کھانے کے چمچ۔
انڈا 1 عدد۔
آٹا آدھی پیالی۔
آئل 1 پیالی۔

ترکیب۔


مچھلی کے ٹکڑے ( ایک انچ مربع سائز میں ) کاٹ لیں۔مچھلی کے ٹکڑوں کو نمک لگا کے رکھ دیں ۔اس کے بعد پہلے مچھلی پر آٹا لگا کے دھو لیں۔پھر لیموں کا رس اور تھوڑا سا لہسن لگا کے مچھلی دھو لیں۔پیاز کو براؤن کرلیں ( ڈارک براؤن نہ ہو) اب سارے مصالحے، پیاز کے ساتھ باریک پیس کر پیسٹ بنا لیں۔اس پیسٹ میں دہی ، بالائی اور انڈے کی زردی ملا دیں۔اب مچھلی کے ٹکڑوں کو اس مصالحے کے پیسٹ میں ڈبو کے چھوڑ دیں۔30 منٹ بعد مچھلی کے ٹکڑے سیخ میں پرو لیں اور کوئلے پر سینک لیں ساتھ تھوڑا تھوڑا گھی ان پر لگاتے جائیں۔جب یہ کباب سرخی مائل براؤن ہو جائیں تو اتار لیں اور املی کی چٹنی کے ساتھ کھائیں۔
کوئلے پر سینکنا مشکل ہو تو اسٹک میں لگا کے کم آئل میں ہلکی آنچ پر فرائی کر لیں۔

[tanhae]

bint-e-hawa

مچھلی کا سوپ

shaan

Thai Crab and Fish Cakes



Give yourself plenty of time so the flavors of the seafood mixture have time to develop in the refrigerator for a few hours.

Ingredients
-for Crab cake
• 1 / 4 cup vegetable oil (we used canola)
• 1 teaspoon Asian sesame oil
• 1 tablespoon fine-chopped ginger root
• 2 large garlic cloves, minced
• 4 scallions, white part only, chopped
• 2 teaspoons green curry paste*
• 1 / 2 stalk fresh lemongrass, finely chopped*
• 1 pound (about 2 1 / 3 cups) plain mashed potatoes**
• 1 / 4 cup chopped cilantro
• 1 1 / 2 pounds steamed or poached fish, well drained, dried and flaked (we used tilapia)
• 1 (6-ounce) can crab meat, well drained and dried (we used Bumble Bee Fancy White)
• 1 / 2 cup cooked salad shrimp, diced***
• Salt, to taste

-for Coconut Coating:

• 1 / 2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• 1 cup flaked sweetened coconut
• Oil, for deep frying

To make cakes

: Heat the vegetable and sesame oils in a medium skillet over medium heat. Saute the ginger, garlic and scallions about 2 minutes or until soft and aromatic but not brown.

Add the curry paste and lemongrass and heat through. Remove from the heat and allow to cool 10 minutes.

Place the mashed potatoes in a large mixing bowl and stir in the heated oil mixture. Add the cilantro, fish, crab meat, shrimp and salt; mix well. Cover and refrigerate up to
8 hours to allow the flavors to develop and the mixture to firm up slightly.

To make coating and finish the cakes: Form the mixture into balls the size of golf balls weighing about 2 ounces each; you should have about 24. Place the flour in one bowl, the eggs in another and combine the bread crumbs and coconut in a third.

Roll each ball in the flour, dip in the beaten eggs and let excess drip off and then coat with the coconut mixture. Place on a paper towel-lined wire rack 15 to 20 minutes to allow the coating to dry and make for better deep frying.

Preheat the oven to 200 degrees.
In a deep saucepan or a deep fryer, heat about
2 1 / 2 inches oil to 350 degrees. Carefully add the prepared cakes (you will need to do this in several batches so they are not crowded and the oil remains at a constant temperature). Fry them 3 to 5 minutes until they are golden brown.

Remove to a baking sheet and place in the oven until all are cooked. (You can cook them about an hour ahead and keep them warm in the oven until serving.) Makes about 24 cakes.

[tanhae]

~*Rano*~

oven baked fish

Ingredients (serves 2)

• 2 whole fish, about 450g each (we used tailor)
• 2 tbs vegetable or sunflower oil
• 1 tbs sesame seeds
• 2cm piece ginger, peeled, cut into wafer- thin strips
• 1 red chilli, seeds removed, cut into thin strips
• 1/3 cup (80ml) soy sauce
• 1 tbs white wine vinegar
• 2 shallots (spring onions), sliced diagonally, to garnish
• Steamed rice, to serve

Method

1. Preheat the oven to 220�C.
2. Clean and scale the fish (see above). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
3. Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.

Mishaal

[MaSoOma]

waalikumsalam
voted

[Muskaan]

voted