Restaurant Style Spicy Finger Fish Fry Recipe by Food Fusion
Restaurant Style Spicy Finger Fish Fry Recipe in signature Food Fusion style. #HappyCookingToYou #FoodFusion #winterrecipes #fishrecipe
Written Recipe:
Recipe in English:
Ingredients:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-In a blender,add green chillies,mint leaves,fresh coriander,water & blend well.
-Take out in a saucepan,add tamarind water,sugar salt,cumin seeds,red chilli crushed,mix well & bring it to boil & cook on low flame for 2-3 minutes.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook well until it thickens.
-Let it cool.
-Can be stored in an airtight jar for up to 1 week in refrigerator (yields: 450ml).
Prepare Spicy Finger Fish:
-In a bowl,add all-purpose flour,red chilli powder,cumin powder,coriander seeds,red chilli crushed, black pepper powder,carom powder,turmeric powder,orange food color,salt,citric acid & mix well.
-Add yogurt,mustard oil,ginger garlic paste,gradually add water & whisk well to make a batter.
-Add fish & mix well,cover & marinate for 2 hours in refrigerator.
-In a wok,heat cooking oil & fry on medium flame until golden brown.
-Sprinkle chaat masala,fresh coriander & serve with hara masala imli chutney!
Recipe in Urdu:
Ajza:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-Blender mein hari mirchein,podina,hara dhania aur pani dal ker ache tarhan blend ker lein.
-Saucepan mein nikal lein,imli ka pani,cheeni,namak,zeera & lal mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Thanda ker lein.
-1-week kliya airtight jar mein dal ker refrigerator mein store ker saktay han (yields: 450ml).
Prepare Spicy Finger Fish:
-Bowl mein maida,lal mirch powder,zeera powder,sabut dhania,lal mirch crushed,kali mirch powder,ajwain powder,haldi powder,zarda ka rang,namak aur tatri dal ker ache tarhan mix ker lein.
-Dahi,sarson ka tel,adrak lehsan paste aur thora thora ker ka pani shamil karein aur ache tarhan whisk ker ka batter tayyar ker lein.
-Fish dal ker ache tarhan mix karein aur dhak ker 2 hours kliya refrigerator mein marinate ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown ho janay tak fry ker lein.
-Chaat masala aur hara dhania dal dein aur hara masala imli chutney ka saath serve karein!
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
Giada's Apricot Oat Bars make for the perfect on-the-go treat.
Subscribe ►
Get the recipe ►
Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apricot Oat Bars
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 47 min
Prep: 12 min
Inactive: 1 hr
Cook: 35 min
Yield: 24 bars
Level: Easy
Ingredients
Vegetable oil cooking spray
Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
Crust
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #ApricotOatBars
How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
Support my channel
My Online Cooking Classes:
FACEBOOK:
TWITTER:
INSTAGRAM:
Homemade | Let's Cook Apricot Fingers
Simple recipes that everyone can enjoy making! #cooking #cookingathome #homecook
Mini Apricot Tarts
Mini Apricot Tarts are made with layers of light crispy filo (phyllo) pastry dough, fresh apricots and our honey sweetened apricot freezer jam recipe.
Recipe: