Thursday, October 31, 2013
Wednesday, October 30, 2013
Sunday, October 27, 2013
|Banana Leaf Fish Parcel|
1 large fish - 2 kg , scaled and cleaned and kept whole. Wash, rub with turmeric and salt and keep aside to drain. Make gashes with sharp knife on both sides to rub in the masala.
Large banana leaves to wrap the fish. Oil for deep frying the fish.
Masala: 1 tsp chilli powder; 1/4 tsp turmeric; 3 tbsp ginger garlic paste; 1 tsp black pepper powder; 1 onion, quartered; 1/8 medium coconut grated; salt to taste. Grind to a smooth paste and marinade fish overnight in this masala
For Gravy: 3 large onions, sliced fine; 2 sprigs curry leaves; 2 tomatoes chopped fine; chilli powder and salt to taste; oil for seasoning.
Deep fry fish on both sides to a golden brown. Drain and place in the centre of banana leaf retaining remaining masala for the gravy. Fold the leaf into a parcel and tie with string. Bake in a preheated oven at 200 C 15 minutes each side or until skewer inserted in centre comes out clean.
Next, make the gravy. Heat 3 tbsp oil in a nonsick pan. Add the curry leaves and onions and fry to a golden brown. Throw in the tomatoes and stir fry till thick and gravyish. Add salt and chilli powder to taste and a little water if required. Mix in the remaining masala marinade. Simmer for 5 minutes.
Untie the banana leaf and pour the gravy over the baked fish. Garnish or decorate as you please. Serve with white rice and vegetables of your choice. A most impressive dish. The outcome is phenomenal. We all admired it for a while before attacking it. And wiped the platter clean. Hats off to Anu for this Exotic Banana Leaf Fish.
Saturday, October 26, 2013
For The Cake: 175 gms salted butter; 175 gms caster sugar; 3 large eggs; 175 gms self raising flour, sieved 3 times.
For Filling & Topping: 250 gms cream cheese at room temperature; 1/4 cup curds, beaten; sugar to taste; sliced pineapple (tinned) and sliced kiwi; 2 tbsp apricot liqueur; 2 tbsp of pineapple juice from tinned pineapple.
Grease and line two 8" round sandwich cake pans. Preheat oven to 180 Celsius. Cream butter and sugar till pale and fluffy. Gently beat in the eggs one at a time. If the mixture begins to curdle add a tbsp of flour to the mixture. Fold in the sieved flour with a metal spoon. Divide the mixture equally between the two pans. Bake in preheated oven for 20 minutes or till toothpick or skewer inserted in centre comes out clean. Cool. Unmould onto board or cake plate.
Beat the cream cheese, sugar to taste and curds till smooth and thick. Mix the liqueur and pineapple juice together and drizzle 2 tbsp each over the two cakes. Spread half the quantity of cream cheese mixture over one of the cakes. Decorate with pineapple and kiwi. Place second cake on top and repeat the process. Store in refrigerator. This is one of the best cakes I have ever eaten. Thank you Serita for an enjoyable De Luscious experience.