Kids-Lunch-Box-Recipes/Pakistani Kebabs

Excited to announce that my Pakistani Kebabs recipe has been added in the E book event called 100 Kids Lunch Box Recipes by the Indus Ladies who very often come up with such events which provides a great platform and exposure to food bloggers like me.

It all started by a message sent by them via email and on facebook inviting me to participate in the event which i instantly replied to by agreeing to share one of my recipes from the blog.

I would like to say a special Thank You to the Indus ladies for giving me such a lovely opportunity and would also like to thank my friend Afreen Mujtehadi for sharing this delicious recipe with me.

Please find my recipe Pakistani Kebabs by downloading the ebook for free. Please find the link http://www.indusladies.com/food/kids-lunch-box-recipes/

Chettinad Fish Fry

When you're out there in the market wondering which variety of fish are you going to buy and how to select the good stuff etc, few things to remember are that firstly no matter which ever fish you select, make sure its fresh. You can find it so if there's no bad odor and the eyes are bright and clear. Also check if the skin has a metallic shine and not wilted and dull, and there you go, you have a winner!

It does become a little tough when those cravings shout out loud and you could probably just die if you ignore them! Considering its slightly difficult to experiment on 'something different' on a weekday where you just want to end your daily chores and get some sleep. During such times this recipe comes as a rescue! Fish is the most easiest and the fastest to cook especially on a busy weekday to not just fill your tummy but also to satisfy those cravings. This Chettinad fish fry is an easy peasy yet scrumptious dish with succulent fish fillets marinated in a number of spices.

Ingredients:

3 Fish Fillets (surmayi)

For the marination:

1tsp cumin
1tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
few curry leaves
1/2 tsp mustard seeds
8 cloves garlic
1 knob ginger
1 chopped tomato
1 tsp red chilli powder
1/2 tsp turmeric powder
few tsps of tamarind extract
1 tbsp cornflour
salt to taste
few tsps of water

Cooking Process:

1: Dry roast the ginger, garlic, cumin, fennel, coriander seeds, black pepper corns, curry leaves and mustard seeds and grind them in a mortar or pestle adding a little oil, water and salt.

2: Then add the chopped tomato, red chilli powder, turmeric powder and tamarind extract and grind to paste.

3: Cut the fillets into medium sized pieces and apply the above spicy mix.

4: Leave for marinating in the refrigerator for about half n hour.

5: On a flat non stick pan, fry these fish fillets for about 3-4 minutes on each side until its cooked.