Toshali Sands

Lip Smacking Dishes to Tickle Your Taste-Buds

FISH RECHEIADO

Ingredients (3 Portions)
1) Sea fish bone less : 600 gm
2) Chilli powder : 50 gm
3) Lemon : 4 nos
4) Salt : 2 tbsp
5) Oil : 50 ml
6) Corriander powder : 10 gm
7) Ginger and garlic paste : 5 gm

Method
Wash fish thoroughly. Make a fine paste of chilly powder, lime juise and salt. Stuff the fillet, apply the ginger and garlic paste, salt the fish and keep it separately. After half an hour put some oil in a pan. Place the fillet into the pan and saute until half cooked. Remove and place it in the salanmanter until brown in colour and crisp. Again remove and arrange it on a platter with sauted vegetables and accompanied with the tartar sauce.

CHICKEN COAN STEAK

Ingredients (for 3 portions)
1) Chicken : 750 gm
2) Bone less fish : 600 gm
3) Salt : 6 tspn
4) Onion chopped : 600 gm
5) Garlic : 75 gm
6) Capsicum : 150 gm
7) White pepper : 15 gm
Oil : 22 ml
9) Lemon : 9 wedges
10) Green Chilles : 6 nos
11) Ginger chopped : 2 tspn
12) Egg : 3 nos
13) Bread crumb : 200 gm
14) Cron flour : 50 gm

METHOD
Place the fillet of fish in a sauce pan with water and simmer until gently cooked. Then place the fish in a bowl. Add onion, salt , green chillies, garlic, capsicum, lemon, corn flour and mix well. Fillet the chicken and pound and season. Stuff the fillet with the above fish mixture. Apply of on the top of the fillet and bread crumb and deep fry until golden colour and crisp. Served with sauted vegetables accompanied with bar-be que sauce.

PINE PANEER TIKKA

Ingredients
Paneer (Cottage Cheese) : 250 gms
Ginger (paste) : 1 tea spoon
Green Chilly and Coriander
Leaves paste : 1 tea spoon
Turmeric Powder : ¼ tea spoon
Chilly Powder : ¼ tea spoon
Cumin and Coriander powder : ½ tea spoon
Amchoor Power : ½ tea spoon
Chat Masala : ½ tea spoon
Grinded Garam Masala : ½ tea spoon
Masala : ½ tea spoon
Ghee : ½ cup
Black pepper powder : ½ tea spoon
Powder : ½ tea sponn
Capsium : 100 gms
Tamoto : 100 gms
Beaten Curd : ½ cup
Lime Juice : ½ tea spoon
Salt : to taste
Tomato Sauce : 1 tea spoon
Mace Powder : A pinch
Saffron : ½ tea spoon

Method
Wash and cut panner, capsicum and tomato in cube size. Mix them with curd and marinate with all pasted and powdered items with limejuice. Saffron and tomato sauce. Mix well with slat. Keep for 2 to 3 hours put panner, capsicum and tomato pieces on the skewers leaving the ends free. Roast in tandoor until dry and tender baste the pieces frequently with ghee. Sprinkle with lime juice and chart masala before pull them off and serve hot with hot and crunchy Roti or Butter Naan.