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Feeneys Fanksgiving!
Feeney's Friends, Family, Food and Fun Weekend! A montage of clips culminating in the serving of a range of dishes for thanksgiving, Christmas and New Year!
TOASSSSTTTTYYYYY TOASTERTON (veda day 3)
SUB TO BRENT!! youtube.com QOTV: What's your favorite breakfast food? QOTV = question of the video. Leave you answer below :) ** JENNA: youtube.com READ MY BLOG: ijustine.com iJUSTINE TSHIRTS! http LET'S BE FRIENDS: twitter.com dailybooth.com facebook.com myspace.com MY YOUTUBE CHANNELS: youtube.com youtube.com youtube.com youtube.com **
Fish Cutlet Recipe - A Spicy and Hot Indian Recipe For Fish
This Fish Cutlet recipe is very easy to make.
It can be served as an appetizer, snack or a side dish.
It is good to include an oily fish in our diets at least thrice a week. So if you want you can use an oily fish or a white fleshy fish for this recipe.
Make the cutlets as hot as you desire. The idea is to balance all the flavors.
To make these cutlets you will need
500 g fish steak (oily or white fish) 300 g of potatoes (approximately) 2 medium Onions (Chopped finely) 3-4 green Chilies (chopped finely) 1 cup fresh Coriander (chopped finely) 2 Tbsp of Ginger-Garlic paste Salt to taste 1/2 Tsp red Chili powder 2 Tsp Coriander powder 1 Tsp Roasted Cumin powder 1/2 Tsp Garam masala (optional) 3-4 Garlic cloves, 1 inch ginger, 7-8 peppercorns and 1 tsp fennel seeds Water 1 egg (lightly beaten with a pinch of salt) Bread crumbs Oil for frying
To boil the fish, place the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger knob and add it in the water, along with the peppercorns and fennel seeds. Bring it to a boil and cover and simmer for 5 minutes or until the fish is done. Let it cool down.
Meanwhile boil the potatoes (in a pressure cooker or as you please). Grate or mash.
Also keep the beaten egg in a bowl and bread crumbs in a flat plate.
Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.
Get your hands dirty. Mash and mix well. Sneak a taste and make adjustments if any.
Make the cutlets by shaping as desired (round or oval). Shape into small balls and place in between your palms and press gently, to flatten them a little.
Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.
Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of 3-4 on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
Serve with a dip or sauce of your choice.
Tips:
Always fry just one cutlet first, to check if the temperature of oil is ok. This way you lose just one if something goes wrong.
Make lots at one time and store in the freezer for up to a month. This saves a lot of time. Defrost and reheat under a hot grill or on a griddle on the stove. Do not heat in the microwave.
When you put the cutlets in the oil for frying, avoid turning them immediately, lest they might break. Wait for a minute or so and then turn them over. Keep turning occasionally to get an even brown color.
You can strain the water in which the fish was boiled as a mild and quick fish stock,to make a soup or sauce.
Solar Parabolic dish cooker in action PRINCE India
Solar dish cooker in operation after 20 minutes of loading food in pressure cooker. PRINCE India, Ajay Chandak.
GT Express 101 Countertop Grill
GT Express 101 Countertop Grill Review
GT Express 101 Countertop Grill Feature
- GT Xpress 101 cooks delicious meals fast and without the added fat
- With GT Xpress 101, all you do is place food in the preheated cooking wells and close the lid
- 101 Recipe book includes meal, snack, dessert and low carb recipes
GT Express 101 Countertop Grill Overview
GT Xpress 101 GT Xpress 101 cooks delicious meals fast and without the added fat! With GT Xpress 101, all you do is place food in the preheated cooking wells and close the lid. The dual cooking wells and controlled temperature cook from both top and bottom at once so there's no turning or burning. GT Xpress's thermostat controls the temperature so you get perfect results every time - even if you leave it in too long! The hinged lid prevents spillovers and clean up's a cinch too, just wipe with a damp cloth. Enjoy healthy, flavor-packed, satisfying food in no time! 101 Recipe book includes meal, snack, dessert and low carb recipes. Features include: Dual Cooking Chamber - Cooks fast and requires no tending or turning because the food is in contact with the heat on both the top and the bottom Thermostatically Controlled - Ensures perfect results every time. Floating Hinge - Keeps lid in contact with the food, but allows for expansion of baked goods and omelets. High Quality Non-Stick Interior - Means easy cleanup with a damp cloth is all you need and there is no need for added fats and oils Ready Light - Tells you when the unit is preheated and ready for use Built-in Cord Wrap - For neat storage Instruction and Recipe Guide - 101 mouth-watering recipes that give you endless ideas for fast meals, snacks and desserts. Over half the recipes cook in 7 minutes or less 101 Recipe Booklet Spatula Dual cooking wells Thermostatically controlled Floating Hinge Non-stick interior Ready Light Built in cord wrap Benefits: Makes hundreds of scrumptious meals, many in less than 7 minutes No turning your food or slaving over a hot stove Delicious low carb food in less time Non-stick surface means no extra fat Built in cord and compact design makes for easy storage
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*** Product Information and Prices Stored: Jan 10, 2011 05:39:52
Cooker. 35mm Depth-of-Field Adapter.
Continuity errors apart, an enjoyable little film starring a grotty old cooker...and an egg! Gave myself a brief of filming something mundane, as if it was something extraordinary like a supercar.
Mini Solar Cooker Test 1
sunshinecooking-sunshinecooking.blogspot.com We haven't had much luck with the weather lately--not enough steady sunlight. If it's not raining, it's too cold and cloudy. Today we had some sun, but it was just too short-lived. It's only been hot enough to keep the egg warm. We'll keep trying to catch that sunshine. ;o) Music by Kevin Macleod www.incompetech.com Water Droplets on the River
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