Fish Tikka

Tikka is a dish that can be eaten as starter or appetiser. Tikka can be made with meat, fish, panner or vegetable. It’s a popular dish of India, Bangladesh and Pakistan. 

 The meat or fish is marinated with spices and lime or curd. The marinated meat or fish is skewered and cooked on a tandoor.  The pieces are brushed with butter or ghee at intervals. It is served with Coriander Chutney, Onion and Lime. 

Today I have made fish tikka. You can use any boneless fish. I have used Tilapia fish.  

Ingredients 

500 grams Any Boneless Fish Pieces 

Juice of 1/2 Lime 

1 tsp Ginger paste

1 tsp Garlic Paste

1 tsp Kashmiri Chilli Powder 

1/2 tsp Cumin Powder

1/2 tsp Garam Masala powder

Salt to taste 

1 tbsp Butter 

Method 

Take a bowl, add lime juice, chilli powder, cumin powder, garam masala powder, salt to taste, ginger paste and garlic paste. Mix all the ingredients together. Add 2 to 3 tbsp of water. Mix the ingredients again. Add the boneless fish pieces and marinate the fish for an hour or two. Take a skewer, insert the fish pieces into the skewer. Place the skewers on the tandoor. Apply butter on the fish at intervals and cook the fish on both the sides. Garnish with onion, tomato and lime wedges. Serve with green chutney. 

Easy Grilled Chicken

An easy delicious chicken recipe... that can be enjoyed as starter... Grilled chicken can also be served with sautéed vegetables. Chicken can be substituted with fish, prawns or paneer. 

Ingredients
250 grams Boneless Chicken cut into big pieces 

Juice of 3/4 lime

1 tsp Garlic powder 

1 tsp Dried Mixed Herbs 

¼ - 1/2 tsp Chilli Flakes 

Salt or Pink Salt to taste 

2 tbsp Melted Butter 

Method 

Marinate the chicken with all the above ingredients for an hour. Take a grill pan, let it heat. Grill the chicken pieces on a low flame until cooked and golden brown on both the sides. Remove the chicken pieces from the grill and cut the chicken into smaller pieces. Drizzle the juice on the chicken that was left on the grill. Serve it hot. 

Stuffed Chicken Mushroom Bombs

This dish is extremely tasty. It’s crispy from out and juicy from in. This dish is best to serve as starter.

Ingredients 

100grams Chicken minced  

1 packet of Mushroom

1 tbsp minced  Onion

1 tsp minced Garlic

1 tsp minced Green Chilli 

1 cube Cheddar Cheese grated 

Salt to taste

1/2 tsp Garlic powder

1/2 cup  All Purpose Flour 

Water as required 

1/2 cup or as required Bread crumbs 

Oil for frying 

Method 

Take a mixing bowl, add the chicken, garlic, onion, cheese and salt to taste. Mix all the ingredients well and keep it in the fridge for 30 minutes. Take the mushrooms and remove the stems. Take little portion of chicken stuffing and fill the stuffing into the cavity of the mushroom. Repeat the process. In a small bowl take all purpose flour, add salt to taste and little water at a time and make a thick batter. Take bread crumbs in a plate, add garlic powder and little salt. Mix the bread crumbs. Take a wok, add oil. Let the oil heat up. Lower the heat. Dip the stuffed mushrooms into the batter and then coat the mushrooms with bread crumbs. Fry the mushrooms until golden brown. Serve it hot with any dip or ketchup. 

Sticky Pork Belly

This piece of pork belly had been in my freezer for some time now. Even though I love pork, but I  don't cook it frequently in my house. I wanted to make crispy pork belly, but I found that the recipe was a bit lengthy, since my husband wanted to have fried rice, I thought this easy recipe was ideal to go with the fried rice. 

Pork belly is very popular and it’s a delicacy in many parts of the world. 

Here I have cooked Chinese style Sticky Pork Belly using star anise.  It’s very easy to make and extremely delicious. I love the sweet taste in it and the flavour of star anise. 

I followed kitchen Sanctuary's recipe... But I have made few changes in the recipe. 

For the Sticky Sauce

Ingredients 

2 tbsp Dark Soy Sauce 

2 tbsp Rice Wine (Optional) 

1 tsp Garlic minced 

1/2 tsp Ginger minced

1 tbsp Green Chilli minced 

Salt to taste

2 tbsp Brown Sugar

1 tbsp Honey 

2 tbsp Oil

Method 

Mix all the above ingredients together in a bowl and keep it aside. 

To make the Sticky Pork Belly

Ingredients 

500 grams Pork Belly cut into pieces 

1 Star Anise

4 to 5 sliced Ginger

4 to 5 whole Garlic crushed

1 stem of Spring Onion cut into 2 inch’s and then cut into thin slices lengthwise 

Salt to taste 

1 tbsp Brown Sugar

1 cup Vegetable stock or Chicken stock

Sticky Sauce

2 tbsp Oil 

Method 

Take a wok and add  oil, add the Pork pieces and stir it on high flame for a minute. Add the brown sugar and salt. Stir it for another minute. Remove the Pork pieces. In the same wok add the stock, ginger, garlic and star anise, let the stock come to a boil. Add the Pork Belly pieces. Cover and let it slow cook till the liquid has evaporated completely. Continue to stir the Pork belly for a minute. Add the sticky sauce, stir and cook it till the sauce has coated well on the Pork pieces. Garnish with spring onions and few red chilli slices. Serve with fried rice or enjoy as a starter. 

Kathal Ke Kabab

Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 

Ingredients

250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled

1/4 cup Chana Dal boiled without any excess water

1 small Onion finely chopped

1 - 2 Green Chillies as per required cut into pieces 

2 small pieces Ginger 

3 Garlic Cloves 

1 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves  chopped

1/2 tsp Garam Masala Powder

1/2 tsp Chilli Powder

Salt to taste

1 tsp Cumin powder

1 tsp Fennel powder

1 tsp Coriander powder

1 tsp Lime juice 

Ghee or Oil for shallow frying

         

Method 

Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney. 

P.S. Don’t over cook the jackfruit and the chana dal. 

It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 

I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Roasted Garlicky Lime Chicken

This dish can be served as a starter. The longer it is kept for marination the chicken will be soft and juicy.So keep it as long as 5 to 6 hours for marination. It’s a easy recipe and delicious in taste too. This dish is good to be served in parties. 

Ingredients

5  Chicken Drumsticks

1 tbsp Garlic paste

Juice of 1 Lime 

1 tsp chopped Coriander Leaves 

Salt to taste

1/2 tsp Pepper powder 

1/2 tsp Chilli powder

3 tbsp Fresh Cream

2 tbsp Grape seed Oil or any Oil

Method 

Take a mixing bowl. Add the lime juice, garlic, fresh cream, red chilli powder and pepper powder.  Whisk it well. Add the oil and whisk it once again. Apply the marination on the chicken drumsticks. Keep it aside to marinate for at least for 2 hours. Arrange the marinated chicken drumsticks on a foil baking sheet and apply the remaining marination on the chicken drumsticks. Roast it in a preheated oven for 20 to 30 minutes at 250 degree celsius, flip the chicken pieces in between and spray oil on the chicken pieces. After it is done then sprinkle with coriander leaves. Serve it hot. 

Shami Kabab...

Shami kebabs are popularly eaten as snack or appetizer throughout India, Bangladesh and Pakistan. It is made from beef, chicken or lamb. It is made by boiling the meat,dal, whole spices, onion, ginger and garlic, salt and turmeric powder till the meat has cooked. Then it is ground into a smooth paste. Coriander leaves, mint leaves and green chillies are added to the paste. It's given a shape of a patti and it's shallow fried in oil. 

It's garnished with onion,lime and mint leaves. It is served with green chutney made out of coriander and mint leaves.

Ingredients

250 grams boneless Mutton pieces

1/4 cup Split Bengal Grams / Chana dal soaked for an hour

1 Onion chopped

4 to 6 Garlic cloves

1 small piece of Ginger

2 to 3 or more Green Chillies chopped as per requirement 

2 tbsp Mint Leaves chopped

2 tbsp Coriander Leaves chopped

1 Black Cardomom

1 Green Cardomom

2 Cloves

1 small piece of Cinnamon

6 to 8 Pepper corn 

1/2 tsp Cumin seeds

1/2 tsp Coriander seeds

1/2 tsp Turmeric powder

Salt to taste

1 Egg

Oil for Frying

Method

Take a pressure cooker, add the mutton pieces, chana dal, onions, garlic, ginger, coriander seeds, cumin seeds, cinnamon, black cardomom, green cardomom, Cloves, pepper, salt, turmeric powder and 1 1/2 cup water into the pressure cooker. Close the lid and let it whistle 4 times or till the mutton has cooked. Let the pressure release, open the cooker and if any water is remaining, dry it up. Let it cool down completely. Then add the meat and the dal into a food processor, add egg and blend it until it turns into a smooth paste. Add the coriander leaves, mint leaves  and green chillies. Add salt and chillies if required. Blend it once more. Take a tray, grease the tray with oil. Apply oil on your palm. Take a lime size ball from the mixture. Roll it and flatten it a bit. Place it on the tray. Keep it in the refrigerator for 15 minutes. Take a fry pan. Add oil. Shallow fry the kababs very gently till golden brown on both the sides. Remove them on a paper towel. Serve them hot with green chutney, onions, lime and mint leaves.

Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....

This time during my trip to Singapore, I happened to pick up different varieties of Dried Mushrooms which are very popular like shiitake, oyster, flower shiitake, portobello and needle mushrooms. Before cooking the mushrooms, you need to soak the mushrooms in hot water for several minutes, squeeze the excess water out and then used them. Mushrooms have a meaty flesh and a woody flavor. If you don't have dried mushrooms, use fresh mushrooms which are available at your place. I have added cottage cheese, but tofu can also be used. Other ingredients that I have used are spinach, onion, garlic, ginger, green chillies, bird eye chillies and seasonings. This dish can be served as a starter for vegetarians... 

Ingredients

1 bowl of mix variety of dried Mushrooms soaked in hot water for 10 minutes and then squeezed them out from the water

6 to 8 pieces of cottage cheese / tofu cut into triangle shape 

1 big Onion cut into cubes

 6 Garlic cloves sliced

 1 small piece of Ginger sliced

2 Green Chillies cut lengthwise 

4 to 6 Bird eye Chillies 

A handful of spinach leaves along with it's stem broken into half 

Salt to taste 

1/2 tsp Black Pepper Powder

¼ cup of Oil

2 tbsp Soy sauce

1 tbsp Honey 

1 tsp Vinegar

Method 

Take a wok, add oil. Then fry the cottage cheese / tofu until brown on both sides. Keep it aside. In the same Oil sauté the garlic, ginger and chillies for a few seconds. Add the onions and saute till translucent. Add the spinach and sauté on high heat for a minute. Add the mushrooms, add the soya sauce,vinegar,honey, salt and pepper powder. Add the cottage cheese / tofu. Stir it. Cover let it simmer in it's juices for 2 minutes. Serve it hot.

Hariyali Jhinga Kabab...

This recipe is for those days when you just want to be out of the kitchen.. And want to have something chatpata and tasty....

This is a very quick recipe and can be made in a short time. This can be served as snacks or a starter. If you want to have it for dinner, then you can make this into a roll by placing the kababs on the chapati, add some sliced onions, sliced tomatoes and cucumbers. Sprinkle some chaat masala and drizzle some green chutney and enjoy the roll. 

Ingredients 

200 grams of Prawns big size

1/4 bunch of Spinach including the stem

4 or more Green Chillies 

1 small piece of Ginger

8 Garlic cloves

Handful of Fresh Coriander

Handful of Fresh Mint

2 tbsp Lime juice

Salt to taste 

1/2 tsp Garam Masala powder 

1/2 tsp Cumin powder

1/2 tsp Chaat Masala

4 or more Bread pieces cut into smaller pieces

Oil for shallow frying 

Method 

Take all the above ingredients except oil and put them in a chopper or food processor. Blend the ingredients well together until it forms into a sticky batter. Take oil in a pan. Let it heat. Take some water in a bowl. Dip your palm into the water. Take some batter, shape it and put it into the oil. Fry on low heat till both the sides are golden brown in colour. Serve it hot with salad. Sprinkle chaat masala on top before serving.

Garlicky Chilli Mango Chicken Roast...

Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

Ingredients 

1 small size cleaned whole Chicken 

Salt to taste 

2 Garlic pods cleaned and finely minced 

1 tbsp Preserved Red Chilli coarsely ground 

2 tbsp Lime juice 

1/2 cup Mango pulp 

3 tbsp Oil

Method 

Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Macher Bhappa Cake / Fish Cake Steamed.....

This is an excellent recipe to have with evening tea or as a starter. The fish is boiled and mashed with boiled potatoes and vegetables and then set in a steamer or steamed in any vessel till it sets. This recipe is a heirloom recipe from my aunty’s kitchen and recreated in my kitchen. It has a touch of Bengal as Kasundi is used in it.  It's a very healthy recipe as there is very less oil content which has come from Kasundi and greased container. For the bread crumbs, I have used whole wheat bread crumbs, you can also roast or crisp the leftover rotis to make the breadcrumbs.
For people who eats egg... you can substitute the fish with soya granules.
I am sure you will love my recipe as much as I did making it. I am sure you will try it out.

Ingredients
1 cup / 250 grams  Any Fish boiled, deboned and mashed ( Bhetki, Prawns, Kathla)
1 big size Potato boiled and mashed
1/2 cup finely chopped any colour capsicum
1 small Onion finely chopped
1 tsp Garlic minced
1/2 tsp Ginger minced
1/2 to 1 tsp Green chillies minced
Salt to taste
1/4 tsp Pepper crushed
1/2 tsp Cumin powder
1/4 tsp Baking powder
1/4 cup Bread Crumbs
2 Eggs beaten
2 tbsp Kasundi ( Mustard Sauce )
1 tbsp Tomato Ketchup
1/4  tsp Mustard oil just to grease the container

Method
Take a mixing bowl and mix all the ingredients together very well, except for the oil. Take a greased baking pan. Pour the mixture in to the container and spread it. You can steam it in a steamer or take a wok, add water, place a napkin at the base. Place the container with the lid on. Cover the wok and steam it for 20 to 30 minutes or till the mixture has set. To check, insert a tooth pick. Cool it down. Cut it into pieces and serve it with more Kasundi.

Mexican Crispy Tortilla Bowl.....

This recipe is excellent for any dinner party and can be served as a starter. The tortilla bowl is made out of whole wheat flour. The bowl is served with vegetables and kidney beans salsa. It is topped with cheese sauce and garnished with grated cheese. 

For making the Whole wheat Tortilla Bowl

Ingredients 

1 1/2 cup Whole Wheat flour 

3 tbsp Oil

Salt to taste 

Method 

Add oil and salt to the flour. Mix it well. Add water to make a semi hard dough. Cover and let it rest for 15 minutes. Take a big mixing bowl. Grease the outer side of the bowl with oil and keep it upside down. Apply oil to the dough and roll out a big circle. Gently pick up the rolled dough and place it on the bowl properly. Cut the extra dough off. Place the bowl on the lower rack of the oven. Bake it at 180 degrees celcius for 15 minutes in a preheated oven. Remove the bowl from the oven. Switch on the gas. On medium flame, hold the bowl at one end with a napkin and cook the outer covering of the tortilla from all the sides. This will give a roasted effect. Reduce the temperature to 150 degrees celcius and bake it till it becomes crispy and brown for  approximately 15 minutes . Remove it from the oven.  

P.S. You can use the remaining dough to make another small bowl. 

 

For the easy quick Cheese Sauce

Ingredients 

1 or 2 Cheddar Cheese cube grated 

1 1/4 cup  Milk 

1 tbsp All Purpose Flour 

2 tbsp Butter 

Salt to taste 

1/4 tsp Pepper powder 

Method

Take a pan, add the butter. Let the butter melt. Add flour, stir and cook the flour until light pink in colour. Add milk and keep stirring it continuously. Add salt and pepper powder

 Stir it and cook the sauce till it thickens a bit. Keep it aside. 

For the Vegetable Salsa

Ingredients 

1 cup boiled Kidney beans 

1/4 cup of each Vegetable chopped mentioned below......

Red, Yellow and Green Capsicum 

Cucumber 

Red Cabbage 

Onion

Spring Onions 

Tomato 

2 Green chillies chopped 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Chilli Mango sauce (Optional )

1 tsp Lime juice 

1 tbsp Olive oil 

Method 

Take a mixing bowl. Add all the above ingredients and mix it well. 

To Assemble 

Ingredients 

Tortilla Bowl 

Vegetable Salsa 

Cheese  sauce 

Few Drizzle of Chilli Mango sauce ( Optional ) 

2 tbsp grated Cheddar cheese for garnishing 

Method 

Take the tortilla bowl. Add the vegetable salsa in the bowl. Drizzle few drops of the chill mango sauce. Pour the warm cheese sauce on top and garnish it with grated cheese. Serve it.

Butterfly Fried Prawns....

This is a Chinese style Butterfly fried Prawns. It can be served as a starter. Eat it hot and enjoy the crispy fried prawns with any sauce of your choice.

For Marinating the Prawns

Ingredients 

12 Medium or Large size Prawns

2  tsp  Garlic Cloves minced 

1  tsp Ginger minced

2 tbsp Soy sauce

Salt to taste 

1/2 tsp Pepper powder 

Method 

Shell the prawns, leaving the tails. Slit the prawns lengthwise cutting through the back, leaving a think layer of meat till the tail. Add the soy sauce, garlic, ginger, salt and pepper powder to the prawns and mix it. Let it marinate for 1 hour. 

To Fry the Butterfly Prawns 

Ingredients 

Marinated Prawns 

1 Egg beaten with a pinch of Salt 

1/4 cup Corn Starch 

1/2 cup Bread Crumbs 

Oil for deep frying 

Method

Take a pan, add oil and heat it. Dip the marinated prawn into corn starch. Then dip the prawn into the beaten egg. Coat the prawn with bread crumbs. Fry the prawn properly until it is golden brown in colour and crispy. Remove and keep the fried prawn on an absorbent paper. Repeat the same process with the remaining prawns. Serve it hot with sweet chilli sauce or any sauce of your choice. 

Mutton Liver Roast.....

As Goddess Durga has already left for her home.. for Bengalis Bijoya Dashami begins. Family and friends get together... adda and feasting continues. Mainly non vegetarian dishes are cooked like Mutton Curry and Mete (Goat Liver) Chorchori  and are served with Rice or luchi and lastly sweet delicacies are served.

This time I tried a different dish instead of Mete Chorchori.. 

It is a semi dry dish and can be served as starters or can be served as side dish with Roti, Paratha or Luchi. Spiciness can be added as per your choice.

Ingredients 

500 grams Mutton Liver cut into pieces 

2 tbsp Ginger Garlic Chilli paste 

1 Onion paste 

3 Onions sliced 

4 Garlic cloves crushed 

2 Green chillies cut lengthwise 

1 Tomato sliced 

2 Bay Leaves 

Salt to taste 

3/4 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

3/4 tsp Garam Masala powder 

1/4 tsp Pepper powder

1/2 tsp Cumin seeds 

3 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing 

Method 

Take a pressure cooker. Put the liver pieces, onion paste, ginger - garlic - chilli paste, salt and 1/2 tsp turmeric powder in the pressure cooker. Mix it and let it stand for 1 hour. Close the lid of the pressure cook and cook it till 4 whistles or until cooked. Let the pressure release, open the lid and keep the cooked liver in a bowl. Take a wok. Put ghee. Let it heat up. Add the cumin seeds and bay leaves. Let it crackle. Add the crushed garlic and sliced onions. Sauté it for 2 minutes. Add the green chillies. Stir fry it for 3 to 4 minutes or until the onions are brown in colour. Add the cooked liver. Stir it for a minute. Add the remaining turmeric powder, coriander powder, cumin powder and garam masala powder. Stir and cook for 2 minutes. Add the sliced tomato. Stir and cook for 3 to 4 minutes. Garnish with coriander leaves before serving.

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 

Ingredients 

500 grams Whole Wheat Flour

Salt to taste

1sachet Instant Yeast

1 tbsp Sugar

1 cup Lukewarm Water

2 tbsp Olive oil

Method

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 

Ingredients 

1 Onion chopped 

3 Tomatoes chopped 

1 Capsicum chopped 

2 tbsp  Garlic cloves minced 

4 Mushrooms chopped 

1/4 cup Fresh Corns

( More vegetables like baby corn, red and yellow capsicum can be added )

1 tsp Sugar 

Salt to taste 

1/2 tsp Chilli powder 

1 tsp Kitchen King Masala powder or Curry Powder 

1/2 tsp Dried Basil Leaves

3 tbsp Olive oil or any vegetable oil 

Method 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 

Ingredients 

Pizza Dough

Filling

1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 

1 tbsp Olive oil 

Dried Oregano or Dry Italian Herbs to sprinkle 

Method 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.

Jamaican Jerk Fish Wrapped in Banana Leaf and Steamed.....

When yesterday morning one of my friend shared with me a Jamaican Jerk Chicken recipe..... I instantly fell in love with the easy recipe. The spices in this dish are full of flavours... enough to linger around your tastebuds.. I decided to make it.. with a twist...

I have adapted the recipe as per my convenience and experimented it with fish.. wrapped in banana leaf and steamed it..... This dish can be served as a starter.

For the Jerk Spice

Ingredients

1 tsp  Garlic powder

1/2 tsp Onion powder

1 tsp Hot Chilli powder

1/4 tsp Pepper powder

1/8 tsp Cinnamon powder

1/8 tsp Nutmeg powder

1/8 tsp Clove powder or 2 Cloves

1/2 tsp All Spice powder  ( I did not use the powder... but I have the all spice plant at home so substituted it by roasting 3 leaves and grinding it)

1/4 tsp Chilli flakes

1/2 tsp Brown Sugar

Salt to taste

1/2 tsp Dried Thyme

1/2 tsp Dried Parsley

Method

Mix all the above ingredients and blend it in a blender.

For the Steamed  Fish

Ingredients

Any whole Fish.. I used 3 medium size whole Pomfrets cleaned and slited

Jamaican Jerk spice

Salt to season

3 tbsp Olive oil

Juice of 1 Lime

Banana Leaves cut into rectangular shape

Method

Take the fish. Rub salt and lime juice and let it stand for 15 minutes. Mix the Jerk spices with olive oil. Rub the Jerk spices and let it marinate for 2 hours or more. To make the banana leaf more pliable, slightly warm up the banana leaves over low flame for few seconds. Apply oil on the lighter side of each leaf. Place the fish on the leaf. Add the marinated juices on the fish. Wrap the fish in the banana leaf. Heat up the pan. Brush some oil in the pan. Cook it covered on medium high flame for 10 minutes on each sides. Serve it hot with lime slices.

P. S. Instead of steaming the fish you can grill it too.