Fried Fish Fillet فرئیڈ فش فیلٹ

Winter is reaching in Karachi, so it is the season of fish recipe. Here is a most popular Fried Fish Fillet recipe to enjoy in cold weather.

Fish Fillet Fried with French Fries

Ingredients

• Fish Fillet   4-6
• Ginger paste 1 tablespoon
• Garlic paste  1 tablespoon
• Lemon juice 1 tablespoon
• Salt 1 teaspoon
• Red chillies powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Ajwain (Origano powder) 1 teapoon
• Dill seed fresh  chopped 1 tablespoon
• Bread crumbs for coating
• Vinegar for washing fish fillets

Procedure:

• Wash fish fillets with vinegar water.
• Mix together all spices and ginger garlic paste with lemon juice except bread crumbs to make a paste.
• Apply/rub over fish fillets and keeps aside for 1 hour to marinate.
• Deep fry in hot oil.
• Delicious Fried Fish Fillets are ready.
• Serve hot with French fries and tomato ketchup.

French Onion Soup / Soupe à l'oignon française فرنچ اونین سوپ /فرانسیسی پیاز کا سوپ

French Onion Soup is a world renowned soup. It is served hot with croutons (bread baked with cheese). It is sweetish in taste.

French Onion Soup

Ingredients:

• Onion sliced  2
• Olive oil 1 tablespoon
• Butter  2 tablespoon (25 g)
• Sugar 1 teaspoon
• Chicken/Beef stock  4 cup
• Flour 1-2 teaspoon (optional)
• Black Pepper cutter 1 teaspoon
• Salt to taste
• Garlic 2 cloves

Procedure:

• Heat olive oil with butter, then add onion and garlic.
• Fry on very low flame till golden brown.
• Add 1 teaspoon of sugar fry for 5 more minutes.
• Then add Chicken/Beef stock, salt and black pepper and cook for 10-15 minutes.
• If adding flour cook for  10 more  minutes after pouring flour dissolved in water.
• Now prepared bread slices, by baking in oven after applying cheese on top. Then make small pieces and sprinkle over prepared soup or add in serving bowl when serve.
• Delicious French Soup is ready to serve.

Couscous (National Dish of North Africa/Tunisis/Morocco/Algeria/Libya/Mauritania) الكسكس

Couscous is a National dish of North Africa (Tunisia/Libya/Algeria/Morocco/Mauritania). It is popular in France and other European countries also. It is also known as كسكسي in Egypt and Kuskus in UK and USA. One of my friend Sohail Iqbal while visiting France was first introduced by this dish and he asked me cook and share the recipe. But Couscous was not available in Karachi. I asked Saleem Abdullah Memon of Mersi Trading Est. Dubai to arrange it for me from Dubai. He did it and I cook it .
   http://yp.theemiratesnetwork.com/biz/United_Arab_Emirates/Dubai/Mersi_Trading_Est_Dubai_16696.html
Couscous is basically a pasta made with Semolina (Suji) and cooked in steam, served with meat or vegetable stews. 

Couscous with Chicken and Vegetable Stew

Recipe for Stew for Couscous:

• Chicken Cubes    1/2 kg
• Oil 1/2 cup
• Boiled Chickpea  1 cup
• Peas boiled 1 cup
• Tomatoes  chopped 3
• Onion quartered 3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Carrots (optional)
• Potatoes (optional)
• Lemon juice 2 teaspoon
• Green Chillies  chopped for garnish2
• Fresh Coriander leaves  chopped for garnish
• Fresh Mint leaves for garnish
• Fresh Pomegranate seeds for garnish
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Star aniseed   1
• Harrisa paste 1-2 teaspoon

Procedure:

• Heat oil in a pan, add ginger garlic pastes and fry for 2 minutes.
• Then add tomatoes, chicken and spices and fry for 5 minutes.
• Then cook on medium flame till chicken is tender.
• Now add onion, boiled chickpea, pea, lemon juice and cook for 5 more minutes on low flame.
• Garnish with fresh mint, coriander leaves and pomegranate seeds and remove from flame.
• Delicious Stew for Couscous is ready to serve.

Preparation of Couscous

 الكسكس

Ingredients:

• Couscous 2 cup
• Water 3 cup
• salt to taste

• Procedure

• Boil water with salt.
• Then add couscous wait for 5 minutes then fluff with the help of a fork.
• Couscous is ready.
• Place Couscous in a large plater pour over prepared chicken and vegetable stew.
• Enjoy the taste of North African Cuisine.

Note:

• Stew can be prepared with beef, mutton, fish , pulses and other vegetables of your choice.

Kuskus/Couscous

Creme Caramel/Egg Pudding/Custard Pudding کریم کیرامل

Creme Caramel is a very delicious and full of nutrition dessert. Some 25 years backs peoples knows it as Egg Pudding, when Caramel sugar starts pouring over Egg Pudding it becomes Creme caramel. I was working at National Food Limited, Karachi, and Pudding Mix was their branded product. American when using custard powder instead of egg, they say it Custard Pudding. When I joined Ahmed Food Ltd, Karachi, It was Creme Caramel, Pudding Mix packed with a sachet of Creme Caramel. Commercially no egg is used in formulation or Pudding Mix or Creme caramel, they are using modified starches or gums.

Here I am writing a very simple recipe of  Egg Pudding  or Creme caramel. You can use Caramel sugar syrup during cooking or can be poured over prepared Egg Pudding.








Ingredients For  Egg Pudding:

• Egg      2 no.
• Sugar 4-5 teaspoon
• Milk  250 ml
• Butter for glazing/lubricating  moulds

Procedure:

• Beat eggs in a pan with the help of hand beater. Keep aside.
• Now glaze moulds with butter and keep aside.
• Now on a low flame warm milk in a pan add sugar, stir to dissolve. (Do not boil the milk only warm on low flame for 2-4 minutes)
• Take out from flame, add this milk to beaten egg with constant stirring.
• Fill in the pre-lubricating moulds, apply aluminium foil or poly bags with rubber band or glass lid on the top of the mould.
• Place these moulds in a pan/steamer with enough water to dip half height of moulds and muslin cloth placed on bottom of pan to avoid bubbling. Close the top of the pan with an airtight lid. Cook in steam for 15-20 minutes.
• Remove the moulds from steamer/pan. Cool , then place in a refrigerator for 30-45 minutes.
• Loosen the prepared Egg Pudding with knife, place a serving plate on top, then invert.
• Egg Pudding is ready. Serve as it is or pour caramel sugar syrup on top to enjoy the taste of Creme Caramel.

How To Prepare  Caramel  Sugar:

• Take 4 tablespoon  sugar and 1 tablespoon water in a non stick frying pan and cook on medium flame till it starts changing colour. Stop cooking when required caramel colour of your choice is obtained. At last add 1 tablespoon of warm water carefully to thin this caramelized sugar.
• Caramel Sugar Syrup is ready.
• It can be pour over prepared Egg Pudding or can be used at bottom of the mould before cooking.