Sanoli's Kitchen: Non Veg Fries
Showing posts with label Non Veg Fries. Show all posts
Showing posts with label Non Veg Fries. Show all posts

Monday, September 10, 2012

SPICY EGG TOAST

This is actually French Toast of Indian twist. Everyone is much more familier with this dish. Always I like breakfast food, like our traditional breakfast dishes, egg toast, French toast or pancakes. This is an amazingly easy, healthy and heavy option for breakfast or brunch, a very useful way to use your stale bread. If you have only 10 minutes time in hand, your delectable brunch is ready to serve. Ginger, garlic, onion, green chillies and maggi spice cube give it a spicy kick. I like my own way of Egg Toast, not exactly French Toast, on crispy fried Indian style. 

INGREDIENTS:
6 Slices of White Bread
4 Eggs
2 tbsps Grated Onion
2 pods Garlic (minced)
3/4" Ginger (minced)
2 Green Chillies (very finely chopped)
1/4 tsp Black Pepper powder
1 tbsp finely chopped Coriander Leaves
1 Maggi cube-spice (crushed)
Oil as required
Salt to taste

METHOD:
Cut each bread slice diagonally. So that from 6 slices of bread we can get 12 pieces of egg toast.

In a large bowl, combine onion, garlic, ginger, green chillies, coriander leaves and crushed maggi cube.

Add eggs, black pepper powder and salt in the same bowl. Whisk eggs with all spices, till it turns into a homogenous mixture.


Now dip each bread piece into the mixture, coating each side heavily.

Add 2 tbsps oil in a non-stick skillet on medium heat. Place two soaked bread pieces at a time in it. Fry till it turns golden brown. Shift the opposite side of the bread. Fry for another 2 minutes and remove from skillet. Follow the same process for the rest of the bread pieces.

Serve hot with chilli garlic tomato sauce.

Wednesday, May 23, 2012

CRISPY & CRUNCHY FISH FRY

The actual version of fish fry is always made by 'bhetki fillet'. But Bhetki is not available here, so instead of that we may use Cod, Tilapia or any white fish fillet. It tastes great as an appetizer or side dish accompaning with main menu. This fish fry is available from road side street food corner to five star hotel, everywhere in Kolkata. From outside it is crispy and crunchy, but inside is tender with soft and spicy fish.
INGREDIENTS:
1 fillet of Tilapia (0.5 lb)
1 flake of Garlic (Grated)
1/3 tsp Ginger paste
1 tbsp grated Onion
1/4 tsp Black Pepper powder
1/2 tsp Green Chilli paste
1/2 tsp roasted cumin powder
1 tsp Lemon juice
A pinch of Garam Masala
1 Egg
1/2 cup bread crumbs
Oil for frying
Salt to taste


METHOD:
Cut fish fillet into 4 slices. Mix onion, garlic, ginger and green chilli paste. Cover the fish slices with the layer of this paste. Then add black pepper powder, cumin powder, lemon juice, salt and garam masala in it. Marinate well and keep it in refrigerator for overnight.


Whisk 1 egg in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a flat dish.


Heat enough oil for deep frying in a wok. Dip each fish slice in the whisked egg and roll it in bread crumb gently.
When oil is enough heated, slide the fish slices in it. Fry the fish slices on low flame, till both sides are nicely browned and crispy.


Serve hot with onion rings and mustard sauce.

Friday, April 20, 2012

EGG KABABS


INGREDIENTS:
4 hard boiled Eggs
1 tbsp finely chopped Onions
1 tsp chopped Mint leaves
1 tbsp chopped Coriander leaves
2 tbsp Bengal gram flour
2 Green chillies chopped
1/2 tsp black pepper (crushed)
1/2 tsp chat masala
1/2 tsp salt
Oil for deep frying.


METHOD:
Grate the eggs.

Except oil, mix all other ingredients and knead into smooth dough.

From this mixture, make round shapped 8 balls.

Heat oil in a wok, deep fry 4 kababs at a time till crispy and golden brown.

Drain on a paper towel, sprinkle with chat masala on the top of the kababs.

Serve hot with mint chutney.

Thursday, April 19, 2012

FISH KABABS ( MACHER CHOP)


INGREDIENTS:
2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:


Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.