MY ASIAN RECIPE

CRISPY FRIED SALMON NUGGETS Delicious crispy fried salmon nuggets made using fresh salmon fillets Salmon is one of those foods that I always get my kids to eat. It is a really great source protein for growing bodies, not to mention an excellent way to get essential Omega-3 fatty acids into them. It's not surprising to know Salmon is known as brain food! Ingredients 1. Salmon Fillets 2. Egg - 1 3. Breadcrumbs - 1 cup 4.Parsely flakes - 1 tsp 5. Salt. Preparations 1. Remove the skin from the salmon fillets and chop them into cube sized and sizzle little salt to taste. 2. In one bowl crack in the egg and whisk with a fork. Add bread crumbs on a plate and parsley flakes on another plate and set aside. 3. Take one piece of salmon nugget dip it in the egg and roll it on the breadcrumbs and deep fried until light brown. Once cooked sprinkle some parsley flakes on top and serve hot. This recipe is really easy and quick to make.

CHETTINAD PEPPER CHICKEN It is an exotic pepper chicken recipe that brings variety to your ordinary meals. Chettinad is a region in South India, Tamil Nadu inhabited by Chettiar Community. The cuisine of Chettiar community is one the most flavourful cuisine and is also the spiciest as well. I am a big fan of the Chettinad cuisine. The above Chettinad pepper chicken recipe turns out tasteful due to its masala powder that is used for making it is exceptional Tips Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant. Do this on low heat to get the best result Ingredients For grinding 1. Cumin seeds - 1 tsp 2. Coriander seeds - 2 tbsp. 3. Dry chillies - 5 4. Black peppercorns - 3 tsp 5. Cinnamon - 2 inch 6. Green cardamom - 3 to 4 7. Fennel seeds - 1 tsp 8. Shredded coconut - 1/4 cup 9. Ginger - 2 inch (chopped) 10. Cloves - 10 For the gravy 1. Oil - 4 tbsp. 2. Bay leaves - 2 3. Mustard seeds - 1tsp 4. Onion - 2 cups

PAN FRIED KING FISH WITH SPICE A Pan fried fish is commonly found all across the world but the marinade ingredients is vary from place to place. This spice marinade uses both spices and aromatics lending a rich and deep flavor to the fish. And it works best with any kind of fish steaks or meaty one like salmon or red snapper. Let me share you with a lip smacking seafood recipe today! Ingredients 1. King fish steaks 2. Vegetable oil/ coconut oil (for shallow frying) 3. Salt to taste Spice Marinade (Grinded) 1. Red chilli powder - 2 tsp 2. Turmeric powder - 1tsp 3. Crushed black pepper - 1/2 tsp 4. Ginger garlic paste - 1 tsp 5. Shallots/Small onion - 3 6. Lemon juice - 2tbsp Preparations 1. Clean wash the fish steaks. 2. Season the steak with salt. 3. Marinate the fish with the grinded paste and make sure all sides are well coated. 4. Store the marinate fish into the refrigerator for min 30 minutes or overnight. 5. Shallow fry in oil 6. Serve hot with rice or

CHICKEN PERATTEL WITH SHREDDED COCONUT (Chicken dry roast with shredded coconut) Perattel is a typical dry South Indian curry. If you add more water or coconut milk to this dish, it becomes chicken curry. Ready to take a bite of the South Indian cuisine with the intense flavor? Here is Chicken Perattel with shredded coconut you can take on, and be ready to withstand the fiercely hot spices permeated your palate down to your throat. Ingredients For marinating 1. 500 gm Chicken (cut into bite size) 2. 1/2 tsp Turmeric Powder 3. 1 tbsp. Lime Juice 4. 3 tbsp. Kings Roasted Curry Powder or Chilli Powder 5. 1 tsp Cumin seeds 6. 1 tbsp. Coriander Powder 7.  1 tbsp. Ginger Garlic paste 8. Salt to taste For tempering 1.  1 tbsp. Fennel seeds 2. 1 tsp Cumin seeds 3. 2 Cardamom 4. 2 Cloves 5. 1 medium Cinnamon stick 6. 1 sprig of Curry leaves 7. 4 Green chillies 8. 1 Onion (chopped) 9. 1 cup potatoes (chopped) - optional 10. 1 tbsp. ginger garlic paste

PULI SORU (TAMARIND RICE) Puli Soru is a popular south indian dish. It is also a traditional south indian tamil brahmin's favorite recipe. Puli soru is best for lunchbox and for travel as it doesn't get spoiled easily. The longer you keep the more it enhances the flavor. Try and enjoy it with your family today!. Ingredients 1. Cooked rice - 2 cups 2. Tamarind - 1/4 cup 3. Fenugreek - 1/4 tsp 4. Water - as required 5. Shredded coconut - 2 tbsp. 6. Shredded carrots - 2 tbsp. 7. Urad dhal - 2 tbsp. 8. Mustard seeds -  1 tsp 9. Dry chillies - 5 10. Curry leaves - 1 sprig 11. Salt to taste 12. oil - 2 tbsp. 13. Hing - a pinch 14. Turmeric powder - 1/4 tsp Preparations 1. Soak tamarind in 1 cup hot water, mash it well and set aside. 2. Dry roast fenugreek seeds in a pan until golden then crush it to a coarse powder and set aside. 3. Boil hot water and add dry chillies. Once boiled remove from stove and set aside 4. Heat oil and add mustard seeds a

YAM BASKET WITH KUNG PAO CHICKEN The Yam basket derives its name from the Buddhist alms bowl (fatt putt). This dish is originally created as a vegetarian dish but nowadays you can fill with any dish you love.  A good yam basket is crispy on the outside and fluffy inside. Ingredients Crispy Yam ring 1. Yam - 600 g 2. Wheat starch - 10tbsp 3. Boiling water - 10 tbsp. 4. Salt - 1 tsp 5. Vegetable shortening - 2 tbsp. 6. Sugar - 1 tbsp. 8. Chinese 5 spice powder - 1/2 tsp 9. Vermicelli noodles - 1 handful for deep frying Chinese 5 spice powder 1. Star Anise - 2 2. Fennel - 2 tsp 3. pepper corn - 3/4 tsp 4. Clove - 1/4 tsp Grind all above spices into a smooth powder. Kung Pao Chicken Marinating chicken 1. Boneless chicken - diced 2. Soy sauce - 1 tbsp 3. Chinese rice wine or dry sherry - 2 tspn 4. Cornstarch - 1 1/2 tspn Sauce 1. Chinese black vinegar or balsamic vinegar - 1 tbsp. 2. Soy sauce - 1 tsp 3. Hoisin sauce - 1 tsp 4. Oyster sauce - 1t