Lahore Fish

Sometimes a season, a picture, a memory can bring the taste of a particular food with it. One can almost taste it, smell it, savour it and the understanding that the only thing standing between me and the food is a delightful realisation, that now all I have to do is pick up the ingredients, put on an apron and get cooking; and voila, Lahori Fish is ready to be served.
Lahori Fish, this one sent me to the kitchen fast and to the grocery store faster. Once the fish, my favourite white meat, was set to marinade it gave me some time to research the history behind this delicious dish.
What’s the story of the fried fish? Is it its tender yet crisp texture that keeps us coming back for more? Or perhaps the simple fact that once caught, or bought, it takes a dash of butter, red pepper, salt, garlic, ginger and ten minutes on the skillet or karahi and you have dinner that’s a winner!
It is famously said in Don Quixote Hunger is the best sauce in the world and since peasants have a lot of it they always eat with zeal and zest. Yes, fish was a food of the coastal poor, and the ones living by rivers and lakes. And then ironically fresh fish jumped ship and became rich man’s food.

Chinese Spring Rolls

 

Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.

1. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
2. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
3. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Chicken Potato Russian Cutlets

Chicken Potato Russian Cutlets  , spiced with chilli and other spices coated with vermicelli and deep until golden color.
Labia (cow pea) boiled 1 c
Boiled green peas ½ c
Boiled grated potatoes 1 c
Oil for deep fry
Salt
Green chilly chopped 4 n
Onion chopped ½ c
Coriander chopped 1 b
Cumin powder 1 ts
Garam Marsala ½ ts
Chilly powder 1 tb
All purpose flour 2 tb
Vermicelli to coat 100 g

Take a bowl add cow pea, green peas, boiled grated potato, chopped onions, chopped green chilly, onions, chopped coriander, cumin powder, gram Marsala, chilly powder, salt, mashes them all .
Make a dumplings and dip the dumplings in the all purpose flour slurry the coated with vermicelli and deep fry the dumplings.

Crispy Chicken Wings

Now that’s a crispy wing!  As you can see the same drumette is now golden brown in color and the skin is taut.  You can even see some exposed bone like a crispy restaurant wing!  Toss them in some buffalo sauce and you’ve got Crispy Wings

Instructions

1. Preheat fryer oil to 275
2. Pat wings down so they are super dry
3. Fry wings for 14 minutes
4. Let wings rest until back to room temperature
5. Preheat fryer to 375
6. Pat wings dry
7. Fry for 6 more minutes or until golden brown and the skin is taut
8. Optionally, mix together Frank's Red Hot and melted butter
9. Toss the wings in the sauce

Chicken with Sweet Chili Dipping Sauce

I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even stronger coconut flavor. If you don’t have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it

Chicken Manchurian

In this recipe we will cook chicken Manchurian with vegetables and pineapple, which gives it a unique flavor

• 300 gm boneless chicken
• 4 garlic cloves, chopped
• 1 egg, beaten
• 4 tbsp tomato ketchup
• 3tbsp chili garlic sauce
• 1 capsicum, chopped
• 1 spring onion, chopped (only green part)
• 1/2 lemon
• 4 slices pineapple, chopped
• Salt to taste
• Black pepper to taste
• White pepper to taste
• 2 tbsp Worcester sauce
• 2 tbsp flour
• 2 tbsp corn flour
• Put chicken in a bowl and add 2 chopped garlic, white pepper, black pepper, salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
• In a pan heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green onion and sauté it. Now add pineapple and cook it for 1-2 minutes.
• Add fried chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and mix it. Now add 1 cup water and cook it for 2-3 minutes.
• Now add Rochester sauce. Dissolve corn flour in little water and put it in Manchurian gravy. Stir it and cook till it thickens
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