Three Style Fish Parcels

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 30 minutes

Cook: 45 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Fish fillets marinated in 3 different marinades and steamed

Ingredients

Basa fish fillets, each fillet cut into 3 equal pieces 4
Banana leaf squares 12
Thai marinade
Galangal, finely chopped ½ inch
Lemongrass, finely chopped ½ inch
Garlic, chopped 1 tbsp
Fresh red bird's eye chilli, finely chopped ¼ tsp
Salt to taste
Black peppercorns, crushed to taste
Oil 1 tbsp
Lemon juice 1 tbsp
Italian marinade
Olive oikl 1 tbsp
Dried mixed herbs 1 tsp
Black peppercorns, crushed to taste
Salt to taste
Fresh rosemary 1 to 2 sprigs
Fresh basil leaves 2 to 3
Lemon juice 1 tbsp
Garlic, chopped 1 tbsp
Parsi marinade
Fresh coconut, scraped ¼ cup
Garlic, chopped ½ tbsp
Green chilli 1
Cumin seeds 1 tsp
Fresh coriander 8 to 10 sprigs
Lemon juice 1 tbsp
Salt to taste

Methods

Line a bamboo steamer with parchment paper.
To prepare Thai marinade, take galangal, lemongrass. garlic, bird eye chillies, salt, crushed peppercorns and oil in a bowl and mix. Add lemon juice and mix well. Add 4 fish pieces, rub well and set aside.
To prepare Italian marinade, take olive oil, dried mixed herbs, crushed peppercorns, salt, torn rosemary sprigs and torn basil leaves in another bowl and mix. Add lemon juice and mix. Add garlic and mix. Add 4 fish pieces, rub well and set aside.
To prepare Parsi marinade, put coconut, garlic, green chilli, cumin seeds, torn coriander sprigs, lemon juice and salt in a blender jar, add some water and blend to a fine paste. Place remaining 4 fish pieces on the worktop. Put this ground marinade on them and rub in well.
To soften banana leaves, heat them on direct flame for few seconds or till shiny and place on the worktop.
Wrap one marinated fish piece on each banana leaf and tie with thread to seal.
Heat some water in a wide non-stick pan and bring to a boil.
Place the fish parcels in the lined bamboo steamer. Place the steamer in hot water and steam for 10-15 minutes.
Transfer the steamer on the worktop and remove the parcels and place one of each kind on each of 4 serving platters. Serve hot.

Mexican Rice Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Brown rice
Cucumber
Spring onions
Tomato

Healthy and wholesome – an ideal salad for weight watchers

Ingredients

Brown rice, cooked 2 cup
Medium cucumber, cut into big pieces 1
Spring onions, finely chopped 3
Medium tomato, finely chopped 1
Fresh mint leaves, finely chopped ½ cup
Lemon juice 1 tbsp
Olive oil 1 tbsp
Salt to taste
Black pepper powder to taste

Methods

Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
Add salt and black pepper and toss.
Transfer into a serving bowl and serve.

Sesame Noodles with Peanut Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Noodles
Peanuts
Sesame seeds
Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

Noodles, boiled 200 tms
Sesame seeds (til), roasted 1 tbsp
Sesame (til) oil 3 tbsps
Peanuts, roasted and ground 1 cup + 1 tbsp
Ginger, finely sliced lengthways 1 inch
Garlic cloves, finely chopped 3
Spring onions, finely chopped 4 tbsps
Red chilli flakes ½ tsp
Soy sauce ¼ cup
Sugar 2 tbsps
Salt to taste

Methods

Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
Add salt and cook the noodles in the sauce.
Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.

Spicy Mung Beans

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Whole green grams
Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

Whole green grams (sabut mung), soaked overnight and boiled 1 cup
Sprouted black eyed beans, boiled 1 cup
Fresh red chillies, finely chopped 2
Red chilli flakes 2 tsps
Sesame (til) oil 2 tbsps
Spring onion, finely chopped 1
White vinegar (safed sirka) 1 tbsp
Soy sauce 1 tbsp
Fresh coriander leaves, finely chopped 3 tbsps

Methods

Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
Transfer into a serving dish, garnish with remaining coriander leaves and serve.

Chicken and Mushroom Risotto

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Parboiled rice
Vegetable stock
Boneless chicken
Button mushrooms

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world

Ingredients

Risotto
Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
Olive oil 2 tbsps
Medium onion, finely chopped 1
Vegetable stock 2 cups
Salt to taste
Chicken and mushroom mixture
Boneless chicken breast, cut into small cubes 200 gms
Button mushrooms, finely sliced 7 to 8
Butter 3 tsps
Oil 2 tsps
Garlic, finely chopped 1 tsp
Salt to taste
Black pepper powder to taste
Vegetable stock 2 cups
Lemon juice 2 tsps
Parmesan cheese, grated ¼ cup
Garnish
Fresh parsley, finely chopped ¼ cup

Methods

To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
Add this chicken mixture to the rice and mix well.
Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
Transfer into serving bowl, garnish with parsley and serve hot.

Chilli Oil Sauce Sweet and Sour Dipping Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Red chilli powder
Red chilli flakes
Sesame oil
Sugar
Vinegar
Tomato ketchup

Chinese dishes are incomplete without flavourful sauces such as these two

Ingredients

Chilli oil sauce
Red chilli powder 1 tbsp
Red chilli flakes 1 tbsp
Sesame (til) oil 3 tbsps
Oil ¼ cup
Ginger, finely chopped 1 tsp
Garlic, finely chopped ½ tsp
Sweet sour dipping sauce
Sugar ¾ cup
Vinegar (sirka) ¼ cup
Oil 1 tbsp
Garlic cloves, finely chopped 2
Ginger, finely chopped 1 tbsp
Tomato ketchup ¼ cup
Soy sauce 2 tbsps
Salt 1 tsp
Cornflour 2 tsps

Methods

To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
Strain before serving if you do not want garlic and ginger pieces or serve as it is.

Three Style Fish Parcels

Key Ingredients:

Ingredients

Methods

Mexican Rice Salad

Sesame Noodles with Peanut Sauce

Spicy Mung Beans

Chicken and Mushroom Risotto

Chilli Oil Sauce Sweet and Sour Dipping Sauce

Chinese Fried Rice

Mexican Chicken

Veg Manchurian

Aubergine Lebanon

Chinese Honey Noodles

Tandoori Corn Fritters

Tandoori Broccoli Vol Au Vent

Sweet Potato Fries with Cheese Sauce

Meatball Footlong Sandwich

Masala Sweet Potato Potli

Dabeli Bruschetta

Choco Cheese Wiches

Baked Mushroom and Spinach Cigars

Aloo Tuk Pepper Salt

Urban BBQ

Bean Nachos

Chicken and Apple Sandwich

Chilled Banana Dessert

Choco Blocks

Chocolate Mice

Creamy Float

Crispy Fried Chicken

Eggless Fudge Brownies

Monster Cookies

Mountain Cake

Mexican Rice Salad

Key Ingredients:

Ingredients

Methods

Bean Salad

Chatpata Kabuli Chana Salad and Tomato Dhaniya Juice

Gazpacho Style Shrimp Salad

Brown Rice & Mixed Sprouts Salad

Apple Coleslaw

Char Grilled Vegetable Salad

Chilli Bean Salad

Stuffed Kheera

Mexican Bean Salad

Mixed Bean Salad

Kabab-e-Ishq

Greek Salad

Insalata Mele & Kaffir Lime

Waldorf Salad

Cucumber Pineapple and Green Beans Salad

Corn Salad

Spring Salad aur Papite ki Chutney

Power Packed Rocket & Mango Salad

Beetroot Pachdi

Insalata Mediterranean

Roasted Beet and Pear Salad

Pear and Orange Salad

Fresh Salad with Peanut Sauce

Mixed Veg Salad with Sesame Seeds

Crostini with Tomato and Bell Pepper Topping

Grilled Sweet Potatoes with Avocado Salsa

Vegetable Salad & Kesar Badam Milkshake

Grilled Melon & Spinach salad

Insalata Caprese

Lychee and Ginger Salad

Papaya Greens Salad

Refried Warm Salad with Sweet Potatoes & Rajma

Palak Sprouts aur Anaar ka Salad

Crispy Potato Salad

Feta and Pepper Salad

Corn Salad

Pear and Beetroot Salad

Thai Papaya Salad

Shingada Sprouts Salad

Sprouts Salad and Pudine ka Raita

Rajma Salad

Chickpea Salad