Deep Fried Anchovies ( Nethli Fry )

Deep Fried Anchovies

1.   Clean the dry nethli and soak in water for 10 mins.

2.     Take red chilli pwd, pepper pwd, turmeric pwd, salt, lemon juice, corn flour and make a thick paste with sprinkling water.

3.     Put the nethli fish into this paste, mix well.

4.     Marinate for about 30 mins.

5.     Heat oil in a fry pan.

6.     Deep fry the marinated fish in low flame with constant stirring.

7.     Drizzle oil to the sides.

8.     Fry real good, till they get little brown and crisp.

9.     Serve hot with pulav or rice dishes.

Goli baje

Goli Baje ( A very popular Mangalorean / Udupisnack )

Recipe credit - Jaya V Shenoy ( Author - DakshinBharath Dishes cookery book )

Makes: 10

You will need

1 cup ( 100 g ) maida ( all purpose flour )
1 tablespoon besan ( bengal gram flour )
1/4 cup butter milk
1 teaspoon sugar
1/2 teaspoon baking soda
2 green chillies, finely chopped
1/2 - inch piece ginger, finely chopped
1/4 cup water
1/2 teaspoon salt
Oil for frying

Method

Pour butter milk and water in a bowl. Add sugar, salt and baking soda. Mix besan and maida. Add chopped green chillies and ginger. Mix all the ingredients well and keep aside for an hour ( Note: The mix should be about the same consistency as batter for ‘’ soornalli ‘’ / dropping consistency ).

Heat oil in a kadai / frying pan. Reduce heat to medium. Do not fry on high heat.

Drop 1 teaspoon baje mix gently in hot oil ( 5 bajes at a time ) till golden brown, turning over once or twice. Serve with coconut chutney / sauce.

Bread Fritters

Ingredients:

7-8 slices of brown/white bread,

1 cup gramflour (besan),

1/2 tsp ground garlic,

1/4 tsp turmeric powder,

3/4 tsp red chilli powder,

A tbsp of finely chopped coriander leaves,

Salt to taste,

Water,

Oil for frying.

Method:

Scrape of the sides of the bread slices or cut them into round shape with a small bowl, as seen in the picture.
In a mixing bowl, combine rest of the ingredients except oil. Prepare a batter of dipping/coating consistency.

Heat some oil in a frying pan. Dip each bread slice into the batter and place it into the frying pan. Cook from both sides until golden brown in color (on medium flame or adjust accordingly). Serve hot with tomato ketchup or green chutney. Bread Fritters or Pakoras can be served as breakfast or brunch.

Deep Fried Eggplant

Deep frying gives the eggplant a golden color and a crispy texture in this easy to make eggplant recipe. Indeed, juicy meat inside won't leave you hungry.

Prep time: 15 minutes.

Cook time: 20 minutes.

Utensils:

Wok, colander, bowls, kitchen paper.

Makes 10-15 portions of deep fried eggplants, serves 3 as a side dish.

Ingredients:

2 eggplants

2 egg white

14 oz./400 g ground pork/or Paneer if vegetarian

7 oz./200 g shrimp, peeled, cut into bite-sized pieces

2 tbsps.chopped scallion

2 tbsps.minced fresh ginger

5-10 tbsps.vegetable oil

2 tbsps.flour, mixed with 4 tbsps.water in a bowl.

Seasonings:

2 tsps.light soy sauce

1 tsp.sesame oil

2 tsps.chicken essence

1 tsp.ground black pepper

1/2 tsp.Shao-Hsing rice wine, or dry sherry

1 tsp.sugar, or to taste

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, gently combine ground pork, egg white, shrimp, scallion, ginger, and all the seasonings together, stir clockwise 15 minutes.

2. Slice eggplant according to P1, try not to cut off the end of each slice (P2).

P1
P2

3. Use a spoon to fill ground pork mixture into each eggplant slice (P3). Coat lightly with flour/water mixture (P4).

P3
P4

4. Add 5-10 tbsps.vegetable oil in a wok, turn on heat to medium, when hot, deep fry each eggplant for 4-5 minutes, or until golden (P5). Drain well in a colander and dry the excess oil on kitchen papers.

P5

5. Remove to a plate, let cool 3 minutes, serve warm with ketchup if desired (P6).

P6

Vegetarians can fill it with mashed Paneer(Cottage cheese)

Fish Tikka

Ingredients

Pomfret - 1 kg cut into frillets

Potatoes - 1 cup, boiled and mashed

Ginger-garlic paste - 1 teaspoon

Green chilli paste - 1/2 teaspoon

Coriander - 1 tablespoon

Garam masala - 1/2 tablespoon

Spring onion - 1 tablespoon, chopped

Lemon juice - 1 teaspoon

Oil - 1 teaspoon

Salt - To taste

Method

Step 1: Cook the fish with one tablespoon of water on high mode for 6 minutes.
Step 2: Mash it and mix it well with the rest of the ingredients.
Step 3: Make into small balls and flatten them brushing the top with oil.
Step 4: Grill on convection mode for 10 minutes at 200 turning them once in between.
Step 5: Serve hot with mint chutney.

Pomfret Fry

ingredients

4 pomfrets (slice into 3/4 " pieces

3 tbsp red chilli powder

1 tbsp cornstarch

1/4 tsp asafoetida

1/2 cup rice flour

Salt to taste

Directions

Mix all the dry ingredients.
Add water little by little and make a thick paste.
Apply it to the pomfret slices making sure to coat it well. Keep it aside for 15 minutes.
Heat oil in a pan.
Dredge the pomfret in rice flour and deep fry till crisp.
You can fry 4-5 slices at a time.
Serve hot as a side dish with rice and curry or as appetizer. (you can apply the same masala to any fish)
(Usually this paste is prepared by grinding the red chillies along with salt and asafoetida which you can store it for a month in refrigerator in an air tight container. You can apply this masala to potatoes or sweet potatoes and fry it the same way as you fry the fish).

Shrimp and Fish Balls

INGREDIENTS (Makes approximately 40 balls)

1 lb shrimp (shelled and deveneined)

1/2 lb boneless fish fillet

1 egg white

4 tablespoons cornstarch

1 teaspoon salt

1/4 teaspoon grated fresh ginger

1/4 teaspoon minced garlic

1 teaspoon sugar

2 tablespoons rice wine

oil for deep frying

DIRECTIONS:

1.  Finely mince shrimp and fish.

2.  Combine thoroughly with remaining ingredients.

3.  Shape into 1 1/2″ (4cm) balls.  Wet fingers to keep meat from sticking.  (Note:  I used a 1/2 tablespoon measuring spoon to help me make sure I’ve got balls of pretty much the same size.)

4.  Deep fry in 350F (175C) oil for 2 to 3 minutes.

5.  Remove and drain.

6.  Serve with preferred dipping sauce.

You can play with these shrimp balls in so many ways.  One is to serve them as appetizers with your favorite dipping sauce.  We used sweet chilli sauce, by the way.    Another is to turn them into Sweet and Sour Shrimp and Fish Balls.  I have a sweet and sour recipe here.   You can also use these balls in your (noodle) soup or even in your congee!

  

Fried Fish

Ingredients:

• Fish fillets (1/4 to 1/2 inch thick) • 1 Cup all purpose flour • 1 tbsp Baking powder • 1 tsp Salt • 1 tsp Pepper • 1/2 Cup water • 1/2 Cup milk • 1 tsp Vinegar

How to make Deep Fried Fish:

• Mix dry ingredients together in a bowl. • Combine liquids stirring constantly until all lumps dissolve and batter is smooth. • Dip fillets in the batter • Heat oil in a wok. • Deep fry the fillets until golden. • Deep Fried Fish is ready.

Fried Fish with semolina coating

Serves 2-3 people

Ingredients

• ½ kg small  Malabar sole fish (about 6).
• 6 tbsp rava / semolina
• 2 tsp salt
• ½ tsp haldi / turmeric
• 2 tsp red chilli powder
• 3 tbsp vegetable oil
• 3 limes cut into quarters

Clean sole by peeling off the skin. It comes off really easily. Cut head and wash well.

Mix all the masalas and rub on both sides of the fish. Let it stand for half an hour. Now spread the rava / semolina on a plate and coat both sides of all the  fish.  Heat half  the oil in a large non stick frying pan and fry three fish at a time.  Brown well on both sides for 3-5 minutes. Serve immediately with lime quarters and tomato chutney.

yellow split pea fritters/Chana vada

ingredients

250g dried yellow split peas, soaked overnight
1 medium onion, finely chopped
handful of fresh coriander, finely chopped
1 red chilli, finely chopped
¼ teaspoon paprika
¼ teaspoon ground turmeric
1 teaspoon salt
peanut oil for deep frying

method

First prepare the onion, chilli and coriander by chopping them finely, then leave on one side.

Drain the peas and blitz half in a food processor to a coarse consistency, then tip into a bowl. Blitz the remaining half to a smooth paste, adding a little water (no more than 1 tablespoon) to help it along. Mix the two batches together. This will give the fritters a good texture and will stop them splitting during the frying process.

Mix in the chopped onion, chilli, coriander, spices and salt. Make sure all the ingredients are evenly incorporated.

Heat enough oil in a saucepan to deep fry (never fill the pan more than halfway). Scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape. Gently drop the fritters one by one into the oil. Deep fry in batches of 6 to 8 fritters on moderate heat. After 2-4 minutes they will turn golden brown.

Remove with a slotted spoon and drain on kitchen paper. They are best served warm with sour chilli or tamarind dip.

makes: 30-35 fritters
cooking time: 20-30 mins

tip

They can be made in advance and frozen until needed. When frying the fritters, remove from the oil when they are just beginning to turn golden. Let them cool completely before freezing. When needed, defrost and place under a hot grill for 2-4 minutes on each side to warm through and make them crisp again.

Fried Idly

Ingredients:

• Idly – 4 to 5
• Chili powder – 2 tspns
• Turmeric powder – a pinch
• Salt – As required
• Oil to fry

Recipe:

1. Cut idly into 4 pieces.
2. Mix Chili powder, Turmeric powder and Salt using little water
3. Marinate the Idly pieces into the chili mix for half-an-hour.
4. Deep fry the Idly pieces in oil.

Serve hot with Chutney.