Name: Fish Kabab Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Pakistani
Ingredients: 1/2 kg, fish mushka boneless; 1 tbsp lemon juice; 1 tsp, garlic powder; Salt to taste; 1 tbsp onion powder; 1/3 tsp, ginger powder; 1/2 tsp mustard powder; 1 tbsp crushed chili flakes; 1/2 tsp, black pepper powder; 2 tbsp, chopped coriander; 2-3 pcs, chopped green chilies; 2 eggs, yolks; 1 bread slice; 175ml, oil for frying; For coating:; 1 nos egg; Breadcrumbs as required

Showing posts with label Main Course. Show all posts

Fish Kebab Recipe ( Fish Cutlets )

Sana Rasheed 1 Comment

fish kabab recipe with step by step photos and video

Fish Kebab Recipe || Fish Cutlet with step-by-step photos and video....

Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.

Overview of Ingredients and Preparation

To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective.

It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.

My Latest Fish Kabab Video:

For more Fish Recipes:

Lahori fried fish

Easy fried fish

Fish and chips

Tandoori fish

If you have tried this Fish Kebab Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Steps to Prepare Fish Kebabs:

Begin by rinsing the fish fillets with salt or flour.

Ground the Fish Mixture:

In a food processor, combine the fish fillet with lemon juice, garlic powder, onion powder, ginger powder, mustard powder, chili flakes, black pepper, green chilies, coriander leaves, and bread.

Blend these ingredients until a fine paste is achieved.

Adjust the Mixture:

Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.

Shape the Kebabs:

Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.

Prepare for Frying:

In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.

Fry the Kebabs:

Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy.

Adding some green chilies while frying can enhance the flavor.

Serving Suggestions:

Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.

This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!

Khatta Meetha Pani Pakora Recipe (Pani Wala Pakora)

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khatta meetha pani pakora recipe with step by step photos and video

Khatta Meetha Pani Pakora Recipe | Pani Pakodi | Pani Wala Pakoda with step-by-step photos and video

Pani Pakora: An Innovative Street Food Delight. Pani Pakora is a creative fusion dish that combines the beloved North Indian street food elements of pani puri and dahi vada, particularly popular during the Iftar feast in Ramadan. This dish features flavorful deep-fried besan-based onion fritters (pakora) served with a tangy mint-infused water, instead of the yoghurt traditionally found in dahi vada.

Popularity during Ramadan:

Pani Pakora is especially enjoyed as a snack during the Iftar meals of Ramadan. The spiced liquid not only complements the pakoda but also enhances the dish's overall experience.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video Khatta Meetha Pani Pakora:

Variations in Ingredients: While besan (gram flour) is commonly used to create the fritters, alternatives such as urad dal or different lentil-based vadas can also be used. The classic version features plain chickpea flour fritters, but the dish can be customised to personal preferences. Combination of Recipes: This dish merges elements from multiple recipes, resulting in a unique creation known as pani pakora, where deep-fried fritters are soaked and served in a spicy, flavorful water.

You might like this:

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Recipe Instructions:

Preparation of the Batter: Start by preparing the pakora batter in a mixing bowl. Add the desired amount of gram flour, along with spices such as turmeric, carom seeds, cumin seeds, and garlic powder.

Mix thoroughly, then incorporate a pinch of orange food colouring to enhance the dish’s visual appeal.

Gradually add water to the mixture, beating until it achieves a light and fluffy texture. The consistency should be thick enough to form dumplings without being overly runny.

Once fluffy, mix in a pinch of baking soda and salt. These should be added later to maintain the batter’s consistency. If a drop of the batter floats to the surface of the water, it is ready for frying.

Allow the batter to rest, covered, for a brief period.

Frying the Dumplings:

Heat the oil to medium-hot and fry small portions of the batter.

The dumplings will start to float due to their airy texture. Fry until they turn golden brown.

Soaking the Dumplings:

After frying, soak the dumplings in room-temperature water for approximately five minutes.

Preparation of Khatta Meetha Water:

To create the khatta meetha water, blend fresh mint leaves, coriander leaves, green chillies, ginger, cumin seeds, salt, tamarind water, and water in a grinder.

Transfer the mixture to a bowl, adjusting the consistency with additional water as needed. Add spices such as crushed coriander and red chilli powder, tasting to adjust the spice levels to your preference.

For enhanced flavour, pour in chilled water and squeeze in lemon juice to achieve a distinct tang. Optionally, jaggery powder or chicken powder can be added. Ensure that the water has a bold taste so that the addition of dumplings and white chickpeas does not dilute the flavour.

Assembly:

Squeeze each dumpling gently and place them into the khatta meetha water.

Mix in boiled chickpeas, chopped onions, and chopped coriander. Allow the mixture to rest for an hour so the dumplings can absorb some of the khatta meetha pani.

Final Serving:

Khatta Meetha Pani Pakora is now ready to be served, offering a delightful balance of flavours and textures.

Chicken Pulao Recipe

Sana Rasheed Add Comment

Chicken Pulao || Pulao Recipe || How to Make Pulao Rice with step-by-step photos....

Chicken Pulao is a one-pot flavored chicken cooked with some essential spices. Pulao is a delicious dish made of basmati rice, which is mildly spiced, and it's not heavy chicken biryani. It is best served with mixed vegetable raita and salad.

This chicken pulao is super easy to make for lunch or dinner, even for unexpected guests. This recipe is also tasty and delicious, as well as aromatic. Chicken pulao is a traditional Pakistani recipe. There is so many variety of chicken pulao recipes here. I am going to make it my own style, and hope you people would like to make it at home too.

If you have tried this Chicken Pulao Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first rinse the chicken pieces under running water and set them aside.

Soak the basmati rice (long grain) in the water for at least an hour.

Grind black peppercorns and black cardamom in a grinding jar till they turn into a fine powder.

Now, in a large mixing bowl, I put washed chicken along with ginger garlic paste, yogurt, salt, red chili powder, ground powder, and lemon juice. Mix them well_Keep in the refrigerator for marination for about 30 minutes.

After a while chicken is transferred to the pan, add 100 ml of water, and let it cook for 20-30 minutes

Note, if water remains in the chicken, take it out into the mug or small bowl for use as a stock, and set it aside

Take a saucepan to add 4 cups of water for 4 cups of soaked rice,e then bring it to a boil, and keep it on the flame.

Heat the ghee in the large pot. Now add onion slices and fry them until crispy, nice golden brown color.

Take out half the brown onions and spread them on a kitchen towel.

No,w in the remaining onion, add whole spices and then add soaked rice and salt_Stir to mix well, the aroma arises.

Now pour boiled and hot water and adjust the salt at this stage ( be careful adding salt because the chicken has already been added salt already.

After a few minutes, remove the li,d and when it is half done, at this time add boiled chicken, mint, and green chili and stir slightly. And sprinkle food color and biryani essence over rice, simmer it for 15 minutes on a low flame, remove the li.d

Transfer to the serving dish and sprinkle some brown onion on top of the Chicken Pulao. Now ready to serve with mixed veggie rice

Ingredients:

1 kg of chicken with bones
100g, homemade yogurt beaten
Salt to taste
1/3 tsp red chili powder
1 tbsp black peppercorns
4, black cardamom
1 tbsp, ginger garlic paste fr, essentially ground
1 tbsp lemon juice
900g or 4 cups of basmati rice, Long grain
100g, ghee/oil is good for use in the traditional recipes
1 tsp, mint fresh and chopped
5, whole green chili
2, bay leaves
2, green cardamom
3, cloves
1 tsp, black cumin
1/2 piece, star anise
1/3 tsp, black peppercorn
1/2 cup, fried onion
2 pinches, food color
2 drops of biryani essence, optional

Fish Kebab Recipe ( Fish Cutlets )

Khatta Meetha Pani Pakora Recipe (Pani Wala Pakora)

Chicken Pulao Recipe

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