Tag: Indian
Tandoori Fish Tikka
Tandoori Fish Tikka
Tandoori fish tikka is a very popular menu item at seafood restaurants across Mumbai. Chunks of white film fleshed fish is marinated in a tandoori marinade and grilled upon open flames, being brushed with butter throughout the process. Pomfret is tradional fish of choice. You can usually find pomfret frozen in your local Asian markets. I used big chunks of catfish. Monkfish would be another great substitute, but will cost a little more. They fish will only need 30 minutes of marinating time. Any more, the acidity from the lemon and yogurt will cook the fish.The best way to prepare the fish tikka is to use metal skewers. I’m done with wooden. No more soaking. And metal is reusable. Dare I say..Metal is Forever…You can either grill or broil the fish. It will take about 12 minutes in total. I like to turn the skewers every 3 minutes. The last half of cooking time, brush each skewer with ghee. This will help give the fish a nice char. Serve the fish with mint chutney, steamed rice, and paratha.
Ingredients
Marinade
- 2 tbsp ginger garlic paste
- 2 tbsp greek yogurt
- 1/2 tsp Kashmiri chili powder
- 1 tsp cumin powder
- 1/4 tsp ground white pepper
- 2 tsp chick pea flour
- 1 tbsp cilantro chopped
- 1 tsp vegetable oil
- salt to taste
Fish Tikka
- 1 1/2 lbs firm flesh fish catfish, monkfish, pomfret; cut into big chunks
- 1/2 lemon juiced
- 1/2 tsp salt
- 4 tbsp ghee melted for basting
Instructions
- Marinate the fish in lemon juice and salt for 10 minutes.
- Mix together all of the marinade ingredients.
- Add the marinade to the fish. Marinate the fish for 20 minutes.
- Preheat your oven’s broiler. Thread the fish chunks onto metal skewers.
- Broil for 3 minutes a side. Brush with butter. Broil for another 3 minutes a side.
- Let rest before serving. The skewers will be really hot.
Indian Yellow Rice
Indian Yellow Rice (Instant Pot)
I absolutely love using my Instant Pot for making rice. It takes only 4 minutes of time if pressure cooking and requires minimal clean up. The sauté function works better then my stove top. I was very skeptical about getting one, but heard nothing but great reviews. I highly recommend making an investment into an Instant Pot.This rice is a very simple one pot side dish that takes no time. Just a few minutes of sautéing the ingredients, then 4 minutes under the pressure cooker function. That’s it. Perfect rice every time. Better then any rice steamer I’ve used.
Equipment
- instant pot
Ingredients
- 3 tbsp ghee
- 1 medium white onion diced
- 4 garlic cloves minced
- 1” ginger minced
- 1 tsp smoked paprika
- 1/4 tsp curry powder
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 1 1/2 tsp turmeric
- 2 cup basmati rice rinsed
- 2 1/2 cups chicken stock
- 1 cup peas
- 2 tsp salt
Instructions
- Turn your Instant Pot to the sauté function on medium heat. Add the ghee. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and all of the dry spices. Sauté for 2 minutes.
- Stir in the rice. Sauté for 2 minutes.
- Stir in the peas and chicken stock. Give it a stir. Put on the cover. Turn the settings to pressure cook on high for 4 minutes. Push start.
- Once the timer is up, release the pressure. Fluff the rice with a fork and serve.
How to make Paneer
Paneer
Paneer is used in a lot of vegetarian Indian cuisine as a substitute for meat. Paneer is made by adding acidity such as lemon juice or vinegar to boiled milk. The acidity curdles the milk, separating the milk fats frome the whey. They the remaining liquid is squeezed out of the cheese, resulting in a firm cheese that is slightly crumbly. The paneer doesn't melt, holding its shape when being cooked. It almost looks like tofu. Making paneer is quite simple and cost effective, rather than buying store bought brands. Something to keep in mind; 1/2 gallon of whole milk will yield about 8 oz of paneer in the end.
Ingredients
- 1/2 gallon whole milk
- 1/4 cup lemon juice
Instructions
- Over medium heat in a large stock pot, bring the whole milk almost up to a boil. This will take about a half an hour. Make sure to constantly stir the milk so it doesn't burn in the botom of the pot.
- While the milk is cooking, line a collander in a large bowl with cheese cloth.
- At the 30 minute mark, stir in the lemon juice. You will notice in 30-60 seconds the milk curdling. Turn off the heat.
- Pour the milk into the collander. Let it cool.
- Once the milk has cooled, start squeezing out any liquid.
- Place another bowl filled with water on top of the twisted cheese cloth. This will weigh down the cheese and force out more moisture. Let this sit for an hour.
- Take the cheese out of the cheese cloth. At this point, the paneer is firm, but still has some moisture left in it. It will kind of feel like a firmer cream cheese.
- Place the paneer in a bowl or container uncovered in the refrigerator over night. This will help dry out the cheese even more.
- Your paneer will be ready the next day for use.
