Peanut Butter Cookies

Ingredients:
                     All purpose flour       --    1 ¼ cup
                     Peanut Butter             --    ½ cup
                     Butter                             --    ½ cup, room temperature
                     Brown sugar               --    ½ cup
                     Sugar                             --    ½ cup
                     Baking soda                --    ¾ tsp
                    Baking powder           --    ½ tsp
                    Egg                                   --    1
                   Vanilla extract            --    1 tsp
                    Salt                                  --    ½ tsp

Preparation of Cookies:

Sift together the all purpose flour, baking powder, baking soda and salt.

In a separate bowl combine peanut butter, brown sugar, sugar and butter. Mix them  together until fluffy.

   

Beat in the egg and vanilla extract. Add the flour mixture to the peanut butter mixture and beat until everything is mixed well. Refrigerate it for 2-3 hrs.

    

Preheat the oven to 350F. Line the baking tray with foil paper/ parchment paper.

Now roll the dough into small balls and arrange them on the baking sheet 2-3 inches apart. Flatten the balls with a fork or make any pattern your wish.

    

Bake for 9 - 11 mts. Let it cool on the baking sheet for 2-3 mts and then transfer the cookies to a wire rack to cool completely.

Store in an air tight container and enjoy…

Something Spicy for Valentines Day !!!!!!!! - Fish Cutlets

I got a set of heart shaped cookie cutters and had plans to prepare something sweet.. cookies/cakes..  And finally ended up in cutlets   JJJ

Wish you all a Happy Valentines Day !!!!!!!

Ingredients:

                Canned Tuna/any fish      --   2 cans (0.5 kg)
                Potato                                      --   2 medium size
                Onions                                      --   2 medium size
                Green chilies                          --   4-6
                Garlic                                        --   2 cloves
                Ginger                                      --   1/2 inch piece
                Black pepper                         --   2 tsp
                Garam masala                     --   1 tsp
                Coriander leaves                --   1 stalk
                Egg white                              --   1
                Bread crumbs                      --   1 cup
                Oil                                             --   as required to fry
                Salt                                           --   to taste

Yields :– 15 – 17 cutlets.

Preparation of the cutlet:

If you are using canned fish, open the can, drain the liquid and keep it aside. If using fresh fish, cook the fish with salt and a pinch of turmeric and pepper. Remove the skin and bones, flake the flesh and keep aside.

Peel the potatoes and pressure cook them for about 3 –4 whistles and let it cool. Finely chop the onions, garlic,ginger and green chillies into small pieces.  Heat 2 tbsp of oil in a pan and add the chopped items. Saute until the onions are translucent.Add salt and garam masala and fry for a couple of minutes. Add the fish and fry for another 5 – 8 minutes. Switch off the flame and add pepper and mix well.

Mash the potatoes well, with no lumps and add to the fish mixture. Also add the chopped coriander leaves. Mix well. Check  for  salt & pepper and adjust according to your taste.

Beat the egg white and keep aside. Also have the bread crumbs in a plate.

Make lemon size balls out of the fish mixture and make it into desired shape.  Dip this in the egg white mix and then coat it with bread crumbs. 

 

Heat oil in a heavy bottomed pan. Fry the cutlets in medium hot oil.

Serve hot with a cup of tea.

Tip: If the mix is watery (this depends on the type and water content in the onions and mashed potatoes), you can add in required amount of bread crumbs into it until you get it in the required consistency. If it is not of the right consistency, it might get shredded in the oil.

Fish Biriyani

 

Ingredients:

Marinade:

Fish                                  --   ½ kg
Turmeric powder      --   ½ tsp
Chilly powder             --   1½ tsp
Biriyani masala         --   1 tsp
Oil                                    --   to fry
Lemon juice                --   1 tsp
Salt                                  --   to taste

      For the Gravy:

      Yogurt                         --    1 cup
      Biriyani masala       --    2 tsp
      Mint leaves                --    a bunch
     Coriander leaves      --   a bunch
     Dhill leaves                 --   2-3 stalks
     Ginger Garlic paste --   2 tsp 
     Green chillies             --   3 -4 depending upon the 
     Lemon juice                --  ½ a medium lemon
     Fried onions               --   1 onion

  For the Rice:

      Basmati Rice              --    2 cups
      Whole spices             --    2 cardamoms, 2 cloves, 1inch piece of cinnamon, 2 bay leaves,few whole pepper corns
      Ghee/Oil                      --    3 tsp
      Salt                                --   to taste
   

Preparation of Fish Biriyani:

Mix the ingredients in the marinade and marinate the fish. Keep it for 15 – 20 minutes.  Wash and soak the rice for 20 minutes.

Chop the onion into thin slices. Heat a heavy bottomed pan, add oil and fry the onions until golden brown.  Drain the oil and keep the onions aside.

   

 

Add more oil and fry the fish. Be careful not to break the fish as it would be very tender. Once done, switch off the flame, drain the fish from oil and keep it aside.

Into the same pan with the left over oil of fried fish, add all the ingredients, except half of the fried onions, for the gravy.

   

Boil 3 – 4 cups of water. When boiled, add the drained rice and condiments. Cook until it is 80% cooked. Drain the excess water. While draining, preserve half a cup of rice water. Add this into the gravy and bring to a full boil.

   

Pour half of the gravy on to the fried fish and ‘kind of ‘ soak it in the gravy. Let the rest of the gravy remain in the pan itself and let it be on a low flame. Add the hot rice into the pan on top of the gravy. Spread it evenly. Spread the fried onions kept aside on top of the rice. Arrange the fish pieces with the gravy on top of the rice. Close the pan with a tight lid and let it cook on very low for 8 – 10 minutes.

   

Carefully remove the fish into a separate dish. Mix the rice with the gravy & serve hot.