Fish Curry with Coconut Milk

Ingredients to cook Fish Curry with Coconut Milk:

Bhetki Fish - 4 pieces 
Onion Paste - 3/4 cup
Garlic + Ginger paste - 1 1/2 tbsp
Green Chili Paste  - 1 tbsp
Tomato (cut in cubes- 1 
Coconut Powder - 2 tbsp (Dissolved in warm water)
Garam Masala Powder - 1 tsp
Red Chili Powder - 1 tsp
Black Pepper Powder - 1 tsp
Kaffir Lime / Lime Leaf (Optional) - 2 
Oil for cooking
Salt for taste 
Water

Process to cook Fish Curry with Coconut Milk:

1. Heat oil in deep-bottom frying pan. Add Ginger+Garlic paste once the raw smell of Onion removes away. Cook slowly in slow-medium heat. Cook till they turn to golden colour. 
2. Then add cubes of Tomato. Spread salt as the tomato will become soft quickly. Cook till it has paste-like consistency. 
3. Add Coconut milk. Mix well. 
4. Add Garam Masala Powder and Red Chili Powder. Stir once. Let the curry come to a boil. 
5. Add Fish Pieces. Cook for few minutes. Now it's done. 

Serve Fish in Coconut Milk with Steamed Rice or Flat Bread.

Barbecued Sweet Potato with Tuscan Seasoning

Ingredients to cook Barbecued Sweet Potato: (For 3-4 persons)

Sweet Potato - 3
Olive Oil - 2-3 tbsp
Garlic Paste - 2 tsp
Fennel Seed - 1 tbsp
Dried Basil - 3 tbsp
Dried Rosemary - 2 tbsp
Dried Oregano - 2 tbsp
Black Salt - 2 tsp
Lemon Juice - 2-3 tbsp

#If you are using Covered Barbecue, you need big size foil paper and Baking tray. 

Process to cook Barbecued Sweet Potato:

1. Preheat the Barbecue with hood down. Medium or medium-high heat is recommended. 
2. Place foil paper on Barbecue.  
3. Wash the sweet potato. Pat-dry those potato with a paper towel. 
4. Peel them, Cut them into pieces as shown in image or as per your choice.
5. Place potato pieces on foil-lined Barbecue. Turn them occasionally. Do this step for 30 minutes. Take it out from Barbecue.
6. Take oil in a bowl. Add Garlic paste, Fennel Seeds, Dried Basil, Dried Rosemary, Dried Oregano. Mix well. 
7. Rub this mixture on potato pieces. 
8. Remove the foil, but don't throw away. Wrap the potato pieces with it. Place them on a baking tray. Place the tray on barbecue. Make sure the hood of barbecue is down. At this stage we have to indirect heat. Heat for 1 hour and turning occasionally. 
9. Remove the tray from Barbecue. Set it aside for 10 minutes for cooling down. 
10. Remove foil. Place the potato pieces on a serving plat. Spread lemon juice on top. You can spread little Black salt on top. 

Serve hot with sauce of your choice. 

#If you want to cook it in gas Oven, you need big size sauce pan, foil paper and Aluminium tray or plate. 

KFC Style Chicken Nuggets

Ingredients to cook KFC Style Chicken Nuggets:

Chicken - 4 big size pieces (I took leg pieces)

Refined Flour - 1 cup

Baking Soda - 3-4 pinch

Pasta Seasoning - 1 tsp (If you don't have Pasta Seasoning paste, you can make an alternative paste at home. The process is mentioned below.*)

Egg - 1 

Milk - 5-7 tbsp

Corn Flakes - 1 tbsp (Make dust of it.)

Black Pepper Powder - 1 tbsp or more if you want spicy pieces

Tomato Soup Powder - 2 tbsp (This is the main ingredient.)

White Salt & Black Salt  as per your taste

White Oil to fry

*Ingredients for substitute (that can be used in stead of Pasta Seasoning)

Garlic + Onion paste - 1 tsp

Mint Paste - 1 tsp

Dried Parsley - 1 tsp (Optional)

Black Pepper - 1 tsp

Salt - 1 tsp

Process to cook KFC Style Chicken Nuggets

1.  Wash the chicken pieces well and keep aside for pat dry. It would take 30 minutes. 
2. Break egg in a bowl. Beat well. Add milk and mix well. This mixture will be used as batter. 
3. Take another bowl for mixing other ingredients. 
4. Now you have to take Refined Flour, Baking Soda, Tomato Soup Powder, Pasta Seasoning, Black Pepper Powder, Corn Flakes Powder and Salt. Mix well with a spoon. 

[If you don't have Pasta Seasoning, then mix the substitute ingredients (mentioned above) very well. Apply it on Chicken pieces. ]

5. Dip one chicken piece in egg batter. Then place it in Refined Flour Mixture. Make sure that the whole chicken piece is well coated with the mixture. 
6. Coat all the chicken pieces with mixture this way. And keep them in a flat-bottom pot. 
7. Heat enough oil in a deep-bottom frying p.an. Make sure the oil is very hot. 
8. Now reduce the heat. Place chicken pieces once at a time on the hot oil. Fry from both sides. 
9. After frying, take it out of the oil and place it on a absorbent paper lined plate to drain the extra oil. 

Chicken Nuggets are ready.  You can serve them with Tomato Sauce. 

Dahi Bhalla (Dahi Vada)

Ingredients to cook Dahi Bhalla: 

A. For Bhalla: 
Urad Dal - 1 cup (For 10 Vadas)
Asafoetida (Hing) - a pinch
Cumin Seeds - 1 tsp (crushed)
Ginger + Green Chili Paste - 2 tsp
Salt
Oil to fry

B. For assembling Dahi Bhalla:

Yogurt - 3 cups
Water - 1/2 cup
Sugar 
Salt
Date-Tamarind Chutney
Green Chutney

D. To sprinkle

Roasted Cumin
Red Chili Powder
Black Salt
Black Pepper Powder
Chat Masala
Sev or Boondi (I used Sev)

Process to cook Dahi Bhalla: 

1. Soak Urad Dal in water over night or at least 6-7 hours. 
2. Drain the water. 
3. Place it in mixer grinder bowl to make a smooth paste. Add water to make the paste. Remember, you need a thick paste, the consistency of the paste should be like cake batter, not like running water. 
4. Add crushed cumin seeds, Ginger + Chili Paste, and Salt. 
5. Beat well until the paste becomes fluffy and airy. Beat it for 4-5 minutes continuously. Set aside. 
6. Take oil in a deep bottom frying pan. Heat the oil.
7. Put few dollops of paste on hot oil. Reduce the hear.
8. Fry till it gets golden brown colour. Take out the dumpling from the oil and set them in a paper lined plate or bowl. Fry rest of the dollop this way in different batches.
9. Now prepare the salt syrup. Take water in a sauce pan. Add little salt to water. Heat the water. You don't need to boil it. Lukewarm water is required.
10. Dip the dumpling into warm salt syrup.

This dumpling is known as Bhalle. Leave them as it is. You have to take it just before serving. 

11. Now assemble Dahi, Chutney and other garnishing spices.
12. Take Dahi in bowl and add little water, sugar and salt. Whisk well.
13. Take out Red Chutney and Green Chutney from Refrigerator.
14. Squeeze excess water from the Bhalle. Arrange them on a serving plate.
15. Pour 1 ladle of Dahi on top of Bhalle. Make sure Dahi coats all the Bhalle very well.
16. Spread 2 Tbsp of Red Chutney over Dahi. Now spread Green Chutney.
17. Sprinkle Roasted Cumin Powder and Red Chili Powder, Black Salt, Pepper Powder and then Sev.