Crispy Baby corn Fritters...!!!

Author: Siddhi Shirsat // Category:

This baby corn fritters are perfect during this chilling winter season. Red chili paste and curry leaves give them a nice flavor and taste. Enjoy with crispy fritters with a cup of hot coffee or tea.






INGREDIENTS:
  • 100 gram babycorns
  • 1 table spoon rice flour
  • 2 table spoon besan flour
  • 1 table spoon kashmiri chili paste
  • 2 tea spoon ginger-garlic paste
  • 3 table spoon chopped coriander leaves
  • 2 tea spoon lemon juice
  • 8-10 curry leaves 
  • 1/2 tea spoon sugar
  • salt
  • oil

METHOD:


Take each baby corn and slice it vertically into 3-4 thin slices. Then chop each piece into two halves. Repeat it with rest of the baby corns.


Take this chopped baby corns into a bowl. Add kashmiri chilli paste, ginger garlic paste, sugar, salt, coriander leaves, lemon juice and mix it properly so that it coats all the baby corn pieces.Then add rice flour, besan and hand torn curry leaves and mix it properly so that the flour mixture coats the baby corns nicely. Do not add any water while mixing it.


Heat lots of oil in a kadai. Make small fritters of the mixture and deep fry them till crispy and golden brown.


Serve them hot with tomato ketchup or green pudina chutney.


Preparation Time : 10 mins

Mackerel Rechado...!!!

Author: Siddhi Shirsat // Category: ,

Goan Cuisine is influenced a lot by Portuguese cuisine . Many popular seafood recipes like balchao, vindaloo etc have the Portuguese impact on them. 'Fish Rechado' is one such dish.Rechado masala pronounced as 'reshad'  is a spice paste prepared using coconut vinegar.It is can be used as stuffing for many fishes, like pomfret, mackerel,red snapper,salmon etc. Today i am posting the recipe of "Mackerel Rechado" which is the most famous among all fish rechados.

Rechado Masala

INGREDIENTS:
  • 25 kashmiri dry red chillis
  • 5 green cardamoms
  • 7 cloves
  • 8 pepper corns
  • 2 inch cinnamon
  • 1 tea spoon cumin seeds
  • 20 garlic cloves
  • 2 inch ginger
  • 1 cup coconut vinegar
  • 2 onions sliced
  • oil
  • 4 big size fresh mackerels
  • 4 table spoon lemon juice
  • 2 table spoon rice flour
  • 1 tea spoon sugar
  • salt


METHOD:


Soak Kashmiri red chilli's and all the whole spices in coconut vinegar for overnight or min 8 hours. Heat a little oil in a pan and saute onions till brown in it Cool them.Grind the soaked spices and chillies along with garlic cloves,ginger and fried onion to fine and smooth red paste.Use coconut vinegar used for soaking to grind it, do not add any water.Add little salt and sugar and grind again for a while.


Heat 2 tea spoon oil in a non stick pan and add the spice paste. Saute it with stirring continuously for 5-6 mins , do not allow it to get burnt.Let it cool. Rechado masala is ready. It remains in refrigerator for a month also.


Clean the mackerels properly. Remove the head and tail and give it slits on both sides. Cut 2 pockets on both the sides below the fish bone and clean it from inside. This pockets can be used to stuff spice paste also.


Rub salt, lemon juice and turmeric properly on the cleaned mackerels and keep them aside for 20 mins.
Now Take each mackerel and stuff the rechado masala in both pockets and also rub the paste on both the slitted sides of them. Now dip this stuffed mackerel in rice flour and coat it evenly with it on both the sides.Repeat it with all the other mackerels.


Heat a griddle and add oil in it. Shallow fry this stuffed mackerels till nice brown and crispy. Serve hot with rice and fish curry.


Preparation Time : 30 mins


NOTE:
1)Well i have a nice option  for my vegetarian friends. They can stuff this spice paste in lady finger(okra) and make it. 'Lady finger Rechado ' is a very famous vegetarian version of it.
2)You can make this spice in bulk and keep in refrigerator. It remains good for a month in it as no water is used in it and coconut vinegar is a very good preservative.
3)Use this same paste to make pomfret or any other fish rechado.
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