The Hoggerz

10-Minute Salmon Fry Fish Recipe

2022-12-17T01:46:00.000-08:00

These salmon bites are great on top of dal rice, salad, or in a bowl with veggies and sauce. We love salmon as it’s quick, doesn’t make a mess, and comes out perfectly. Finger fish is also one of our favorites, so I hope you enjoy these tender bites as much as we do. To fry salmon for quick meals and bowls, I love to cut them into medium sizes and season them with spices and finalize with a squeeze of fresh lemon.

You can prep them ahead and refrigerate them until you plan to cook. Start with boneless fish, squeeze some lime juice, spices and leave it aside so the flavors meld.

You can use any firm boneless fish to make this, I choose salmon and ask our fishmonger for the freshest options available, I bet shrimps would also be great, use your favorite and play around. This one is healthy, gluten-free and loaded with vitamin D. We try to incorporate fish in our diet at least thrice a week, for a quick and healthy portion, it is dreamy, easy to make and flavorful. Hashim loved it, I served it with fish curry and rice and took only minutes to disappear. You can swap these bites into fish tacos with some crisp cabbage and carrot slaw, then drizzle with a lightened up chili-lime sauce.

10-Minute Salmon Fish Fry Recipe

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2 Persons

Ingredients:

1 Kg boneless salmon fish

2 cups cooking oil

2 tablespoons chickpea flour

1 tablespoon rice flour

½ tablespoon garlic paste

½ tablespoon ginger paste

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon turmeric powder

1 teaspoon red chili powder

½ teaspoon coriander powder

½ teaspoon chaat masala powder, optional

2 tablespoons lemon juice

1 teaspoon salt

lemon wedges, for serving

Method:

In a pan, dry roast cumin and coriander seeds, allow them to cool down and grind into a roughly coarse powder.
In a small bowl, amalgamate chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, chaat masala powder, coarse powder, and mix to blend.
Place salmon in a large bowl and combine ginger paste, garlic paste, 2 tablespoons of lemon juice and dried elements. You can also add green chili paste for extra heat. Rub all over the salmon and marinate for an hour. After an hour, mix the pieces upside-down.
In a deep pot, heat cooking oil on a high flame, as soon as its temperature rises, release fish pieces one by one, leaving some space for them to swim.
After a minute or two, flip the sides of pieces until the salmon is cooked through and brown all over. Serve with fresh lemon wedges and salads. Enjoy!

Kachumber Salad Mumbai Style

2022-11-01T00:46:00.001-07:00

I grew up eating kachumber paired with a selection of rice dishes, so adding them is nothing new to me. Its base is creamy, thick, and has a crunchy, flavorful texture. This lightened classic fresh salad made from scratch uses no mayonnaise that most recipes call for. It comes out crisp and so delicious, perfect on biryani or pulav. Different varieties of salads are my favorite things to make ahead of lunch, from yogurt dip salad, simple greens salad, thick russian salad, or beetroot salad, to name a few.

This oil free biryani salad requires no cooking, which makes it perfect to whip up or pack for lunch. I make the quick dressing by using some sugar, salt, fresh cracked black pepper, and cilantro, you don’t need a drop of olive oil for dressing. This salad is adaptable to anyone’s taste, it’s fairly simple to make yourself. I made this salad for two, but it can be easily multiplied by simply increasing its portion. A little lime and cilantro make this colorful salad a perfect companion for biryani. It is the perfect side dish to serve this winter with mains or chips as a dip. It is always a crowd pleaser due to its crunch factor, health points and of course deliciousness! It’s perfect for all types of diets, it always disappears quickly even if I quadruple it up. To make ahead, amalgamate all the finely diced elements and sugar except for seasonings and yogurt, and add them just before serving. Let it cool to mellow the flavors.

Kachumber

Preparation Time: 10 minutes

Total Time: 10 minutes

Serves: 2 persons

Ingredients:

1 large cucumber, peeled, finely chopped

1 medium onion, peeled, finely chopped

1 large tomato, finely chopped

1 small green chili, finely chopped – depending upon the spice level

A handful of chopped cilantro

A few drops of lemon juice, optional

1 cup, thick and whisked yogurt

¼ tablespoon black pepper powder or crushed form

1 tablespoon sugar

Salt as per the taste

Method:

In a large bowl, combine cucumber, onion, tomato, green chilies, yogurt, black pepper, sugar, and salt.
Add lemon drops and whisk well. Allow it to refrigerate until the sugar dissolves well.
Store chopped cilantro separately and top it when ready to eat. Enjoy!

Not So Savoury Zarda Rice

2022-09-30T04:13:00.003-07:00

Biryani is that one dish that has an intensifying, humongous list of fragrant spices. Biryani will always be close to my heart, especially because this was the first dish I tried my hands on. If you’re a newbie and want to dedicate your hours to cooking, you should first attempt to make simple recipes NAH! If you ask me – WHENEVER YOU ARE LEARNING ANYTHING I MEAN ANY BIG OR SMALL SKILL. FOCUS MORE ON THE DIFFICULT TASK – IF YOU SOMEHOW REACH THE HARDER SCALE THEN YOUR SIMPLE TASKS BECOME SIMPLER. Yes, believe me, apply this simple approach in your daily life, and you will be amazed by the flexibility of your mind. I hope my trick does wonder in your beautiful life.

Coming back to the recipe, I feel biryani is the most difficult recipe to cook, so I took it as a challenge, and when this gateway was crossed it became easier for me to make diverse sides of cuisine. Biryani taught me three requisite parts of cooking that are balancing flavors, bringing out tasty biryani curry, rice cooked in perfection, and above all making portions for the larger batch. I think biryani is like a top quality chef, as it acquaints you with the depth of cooking. After this, making korma, pulav, veg, or non-veg curries every style of cooking becomes smooth like butter – apart from Indian flatbread, this demands another theory. Zarda is also a similar version of a rice dish that looks different, tastes different, and smells different. Zarda and biryani go well together like song and dance. The combination is felicitous due to its per contra flavors. When biryani and zarda are interweaved side by side they bring out the incredible and sublime taste. A blend of blur piquancy and mild sweetness is something you should try at least once in your foodie life. We are not dessert lovers, but this particular is something to die for.

Zarda Sweetness Infused Rice

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25-30 minutes

Serves: 4 persons

Ingredients:

½ kg soaked rice

½ cup milk

½ cup ghee

1 full cup sugar, sweetness as per your liking

10 green cardamoms

1 tablespoon cloves

1-inch cinnamon stick

1 teaspoon orange food color

½ teaspoon salt

1 cup mawa or dried milk solids

7-8 gulab jamuns, small ones

Method:

In a saucepan, pour milk with a cup of sugar, and boil the mixture until it becomes even in appearance. It should take at least 5 minutes.
Meanwhile, in a pot, boil water and add ½ kg soaked rice with ½ teaspoon salt,1 teaspoon orange food color, 6 cloves, and 5 green cardamoms. A quick mix and allow it to boil until the rice is half done. Drain and done.
In a large pot, drop ghee and allow it to melt, add cinnamon stick, 5 cloves, 5 green cardamoms, and allow it to release its aroma in ghee. After a few seconds, pour the entire milk mixture and cook for another 2-3 minutes on medium heat.
Add boiled orange rice, cover, and cook on low for 6-7 minutes until the liquid evaporates.
Top with some chopped nuts or dried milk solids. Turn down the flame, cover the pot and allow the milk solids to melt in its steam. Garnish white or golden looking jamuns and serve warm with biryani. Enjoy!.