Three Style Fish Parcels

Three Style Fish Parcels

From   Mummy Ka Magic

Prep: 30 minutes

Cook: 45 minutes

Method: Moderate

Course: Main Course

Type: Fusion

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

Mexican Rice Salad

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

Sesame Noodles with Peanut Sauce

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

Spicy Mung Beans

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

Chicken and Mushroom Risotto

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

Chilli Oil Sauce Sweet and Sour Dipping Sauce

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.