Fish Stuffed Spinach Cutlet

Ingredients:

16 spinach leaves

3 Fried pieces of Rohu fish

1 tbsp of garlic-ginger paste

Half pc of finely chopped onion

1 tbsp of chopped coriander leaves

1 tsp of chopped green chillies

1 pc of eggs

3 tbsp of corn flour

4/5 spoons of semolina

Salt to taste

Oil for frying (white oil or mustard oil as per your choice)

Method:

1. Remove the bones from the pieces of fishes.

2. Add ginger-garlic paste, chopped onion, chillies, coriander leaves, salt to it and mash it well in hand.

3. Heat water in a pan and add a pinch of salt to the water.

4. Put spinach leaves one by one. Keep those leaves in water for few minutes.

5. Keep those leaves out of the water.

6. Beat egg finely and add corn flour to make batter.

7. Heat oil in frying pan.

8. Dip one leaf in the batter and then put some amount of mashed fish into the leaf.

9. Cover it with one more leaf.

10. Now dip it in batter once again.

11. Put it in frying pan to fry till little brown. Make sure that you are not deep-frying it.

12. Repeat above steps 8 – 11 till you get 8 fried cutlets.

13. Now put those cutlets in batter once again.

14. Roll them in semolina and deep-fry till it gets brown.

15. Serve with tomato sauce or mustard sauce. 

For other snacks recipes click here. 

Red Spinach Stir Fried

Ingredients:

1 bunch of red spinach (chopped)

1.5 tbsp of ground nut (dry roasted)

1 tbsp of poppy seeds

2 pc red chillies

4/5 pods of garlic (crushed)

Salt to taste

Mustard oil to fry

Method:

1. Heat oil in a frying pan or wok.
2. Add red chillies and garlic pods to it and fry for 2 minutes.
3. Add chopped spinach leaves and stir well for 5-7 minutes.
4. Add poppy seeds and then salt as per your taste. Stir well frequently as if it doesn’t get burn.
5. Add ground nut to it. And cover it with a lid.
6. When you find the spinach had dried up, remove from the flame and stir once finally.

Sabu Dana Tikki

Ingredients:

1.5 cup of Sabu dana (over night or 8 hours soaked)

1 pc boiled potato

2 tbsp Dry-roasted peanuts

2 tbsp of chola sattu (optional)

2 Green Chilli (chopped)

1 tsp ginger paste

½ cup of Milk

1 tbsp Coriander leaves

½ tsp of cumin seeds

1 tbsp red chili powder

Salt to taste

Oil for frying

Method:

Mash potato with green chilli and coriander leaves. Add soaked Sabu dana and dry-roasted peanuts to it. Mix well. Add sattu to it and mix well. (Optional)

Add milk and mash and mix well and make a dough.

Make small size balls from the dough and press little from the top.

Heat oil in a frying pan Place those balls one by one to fry.

Drizzle few drop of oil beside balls while frying.

Make sure that the balls are fried from the both side.

Serve with white curd.

Salmon fish curry

Ingredients:

7/8 pcs of Salmon fillets (boneless)

1 tbsp of turmeric powder

1tbsp of chopped garlic, onion, ginger, green chilis

½ pc of chopped tomato

2 tbsp of chopped capsicum

1 tbsp of coriander powder, chilli powder, refined oil

Salt to taste

½ cup of water

Method: 

• If you are using a full size salmon fish, cut it into small equal pcs. I used canned salmon fillet.  
• Take those fillets in a bowl and add turmeric powder and salt. Keep it aside for 20 minutes.
• Heat refined oil in a frying pan and reduce the heat. Fry the fillets on both sided on medium heat. Make sure that the fillets don’t get deep-fried. Keep them out of oil and set aside.
• In the same oil in pan add garlic, ginger, onion, green chilli one by one. Fry them till little brown.
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• Now add turmeric powder, coriander powder, red chilli powder. Cook for 1 minute.
• Add chopped capsicum and tomato to it. Cook it well till both the tomato and capsicum pcs get soft.
• After 1-2 minutes if you find smooth paste in frying pan, pour water into it.   
• Cover the pan with a lid and cook it for few minutes in medium flame.
• Keep the pan out the flame.
• Serve it with hot rice or spaghetti.