Sanoli's Kitchen: Non Veg Fries
Showing posts with label Non Veg Fries. Show all posts
Showing posts with label Non Veg Fries. Show all posts

Saturday, January 18, 2014


Sri Lankans are mad on snacks. It may be tea-time snacks or any party dish. Fish cutlets are another personal favorite among Sri Lankan cuisine. They are small golf-ball sized portion of joy, dip in egg and rolled, lightly breaded and deep fried........absolutely divine.
(For 20 cutlets)
15 OZ Canned Tuna Fish (may use salmon or jack macherel)
2 Medium sized Potatoes (parboiled)
1/2 of a large Red Onion, finely chopped
1" Ginger (minced)
5-6 Curry Leaves (shredded)
3 Green Chillies (finely chopped)
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp freshly pounded Black Pepper powder
1 tsp Mustard paste (optional)
1 tbsp Lime juice
2 tbsps Corn Flour
1 Egg (beaten)
1/2 Cup Breadcrumbs
Salt to taste
Oil for deep frying

Peel potatoes and cut in cubes.
In a large bowl, combine potato, onion, mustard paste, ginger, curry leaves, green chillies, red chilli powder and black pepper powder. Mash every thing roughly.
Drain tuna fish. Add tuna and corn flour in potato mixture. add salt and lime juice in it.
Mix nicely by using your hands, should not be any lump within the mixture. (Corn flour binds mixture well)
Now time to shape the cutlets. Take about a golf-ball sized amount of mixture, little press from the up and down to give a shape like flatten disc. Next dip the flatten disc into the beaten egg and then into the breadcrumbs. Keep aside on a plate.
I made shapes of cutlets flatten dish with half portion of the mixture and with another half part I gave golf-ball shaped. Because both look very nice.
Heat oil in a frying pan. When the oil is enough hot, add 5-6 fish balls in it. Don't over crowd. Fry the cutlets both sides till golden brown. Follow the same for the remaining cutlets.
Garnish with onions/salad. Serve hot with chilli tomato sauce or mustard sauce as you like.

Linking to:  Chandrani's Holiday Recipes

Tuesday, January 7, 2014


Today I am here with a mouth-water fish dish from Bengali cuisine. Truly speaking, a Bengali meal is incomplete without fish. Fishes are prepared in the very delightful ways in Bengali daily meal or occassion. But those Bengali kids, who brought up in abroad are hard for them to cop up with fish bones. This recipe is the great solution for those kids, who avoid fish scaring of fish bones. Tryout once, you will never forget its taste.


FOR KOFTAS (I made 18 koftas):

500 gm Medium Sized Pieces of Rohu Fish (you may use Catla, Buffalo Carp, Bhetki or Barramundi or Pomfret)
1/2 tsp Turmeric Powder
1 Medium Onion (finely chopped)
3 Finely Chopped Green Chilies
2 Slices of Bread
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala Powder (freshly pounded)
Salt to taste
3-4 tbsp Oil to shallow fry koftas


1/2 Cup Freshly Grated Coconut
2 tbsp Onion Paste
1 Medium Onion (finely chopped)
1&1/2 tsp Ginger Paste
1 Bay Leaf
1 tsp Dry Roasted Cumin Seeds (powdered)
1 tbsp Red Chili Powder
1/2 tsp Turmeric Powder
1&1/2 tsp Coriander Powder
1/4 tsp Powdered Nutmeg & Mace
2 tbsp Finely Chopped Fresh Coriander Leaves / Cilantro
3 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste



Wash fish pieces nicely and make those pat dry. Marinate fish with turmeric powder and salt. Keep aside for 15-20 minutes. Fry fish pieces nicely (both sides) and remove from oil.
Discard bones and skin from the fish.
Take fish, onion, bread, coriander leaves, chilies, garam masala and salt in a bowl. Mash and mix everything well.
Form the fish mixture in small balls, shallow fry them both sides slightly till those turn into golden brown. Keep them aside.


Add chopped onion in hot oil, fry till it changes its turns translucent. Add onion paste, ginger paste, chili powder, turmeric powder, grated coconut, coriander powder, nutmeg-mace, bay leaf and salt one by one. Fry the spice mixture for 2-3 minutes.
Add 2 cups or enough warm water to cover the koftas. Bring it to boil. Add the koftas, lower the heat and cook it covered for 2 minutes. Turn the koftas. Sprinkle coriander leaves, clarified butter (ghee) roasted cumin powder. Remove from heat.

Serve hot with steamed rice or pulao or biryani. Have this toothsome dish on your lunch or dinner table and enjoy Bengali delicacy!!!
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Saturday, December 28, 2013


'Mocha' or banana blossom is one of a complex Bengali cooking dishes which brings out a flavour of rural Bengal. Fresh rains of earth, drooling paddy field and the green ponds; a true smell of a Bengali life is now coming in mind. 'Mocha Ghonto' or stirfried banana flower is a common dish in each and every Bengali household. But this recipe I came to know from my great Grand Ma, she cooked this dish very efficiently and still today it is memorable to all of us, the very traditional and exceptional dish of kofta curry made with banana blossom and shrimp. A mouth watery, very delectable dish from my Grand Ma's kitchen is here for you..............


1 Medium Banana Blossom (mocha)
300 gm Small Sized Shrimp
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
4 tbsp Gram Flour (besan)
1/2 tsp Garam Masala
2 tbsp Corn Flour
Salt to taste
2 tbsp Oil + Oil for frying

1/2" Cinnamon, 2 cloves, 2 Green Cardamom (for tempering)
1 Large Onion (paste)
1 Large Tomato (pureed)
2 tbsp Beaten Yogurt / Curd
1 tsp Poppy Seeds
4-5 nos Cashewnuts
2 Green Chilli
1/4 tsp Turmeric Powder
1/2 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/2 tsp Garam Masala
1/2 tbsp Sugar (for flavour)
1 tsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro (optional)
3 tbsp Oil
Salt to taste


First of all, clean banana blossom and chop it finely. Set it aside.

Pressure cook banana blossom with very little oil and turmeric powder and cook till 2 whistles. let is cool down naturally. Squeeze out as much water as possible and keep it aside.

De shell and devein shrimp.

Take shrimps in a grinder and give a quick pulse to crush them.

In a pan heat 2 tbsp oil. Add ginger and garlic paste in it, saute till raw smell disapprears. Add crushed shrimp in it. Fry for 2 minutes (will see shrimp are crumbled). Now add coriander powder, red chilli powder, turmeric powder and garam masala. Fry nicely.

Add boiled banana blossom and salt in it. Fold nicely and fry for 3-4 minutes till everything incorporated very well. Switch off heat now. 

Add gram flour in it and mix well.

In a bowl, mix corn flour with 1/2 Cup water to make a smooth batter. Keep it aside.

Make into small balls, dip balls in corn flour batter and deep fry in oil till golden.

When done, remove from oil and drain on paper towel. Koftas are ready now.

Grind poppy seeds, cashewnuts and green chillies to make a smooth paste. Set it aside.

Heat 3 tbsp oil in a kadai. Temper with cinnamon, cardamon and cloves. Saute for few seconds, till spices turn into light brown. Add onion paste in it.

Saute for 3-4 minutes on medium heat, till onion turns into golden. Add tomato puree in it. Fry till oil comes out from it.

Add coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Fry for a minute.

Mix cashewnut and poppy seeds paste and fold nicely for 2 minutes.

Pour curd in it, mix thoroughly. Add 1 cup warm water and salt in it. Cook for another 5 minutes on medium heat.

Add coriander leaves and clarified butter. Remove from heat now.

Arrange koftas on a tray or bowl, pour this delicious gravy on it. Delectable kofta curry is ready to serve with plain rice or pulao.
NOTE: If you want to add potato in gravy, can add potato also. For that fried potato cubes before and add it at the time of adding water in it.
If you are in hurry to make koftas, then you may mix boiled banana flower, shrimp, spices, salt and gram flour all together and mix it well by using hand. Make koftas with it. But if we saute everything in little oil, then the raw smell of shrimp goes away and koftas will be more tasty and flavourful.
I used corn flour batter to dip koftas before frying, thats why koftas will be more crispy, crunchy and tasty.
Except gravy, this kofta is a very incredible snack. You may serve it as a starter or side of a main course.
Sending to:  Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Monday, July 22, 2013


Today, I am going to share a very delightful and nutritious kid's friendly snack, where fish and corn are an interesting way to eat. A great starter dish for picnic or party or potluck, sweet corn makes this dish good and healthy. Cheese adds rich, pleasing flavour. So, here is a mouth watery and finger licking recipe of 'Fish Corn Balls' for all fish lovers.


3 pcs / 200 gm Rohu Fish (cleaned)
1/4 tsp Turmeric Powder
1 Cup Sweet Corn (boiled for10 minutes and strained)
1/2 Cup Grated Cheese (I used 'Amul Cheese Cubes')
1 tbsp Corn Starch
2 tbsps All Purpose Flour (maida)
1 tsp Minced Ginger
1/4 tsp Black Pepper Powder
A Pinch of Soda Carb (sodium bi carbonate)
2 Finely Chopped Green Chillies (according to taste)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1/3 tsp Kashmiri Red Chilli Powder (optional)
1 tsp Bhaja Masala (dry roast 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry red chilli. Pound coarsely to get bhaja masala)
2 tsps Fresh Lemon Juice
Salt to taste
2 tbsps Oil + Oil for Deep Frying

Wash fish pieces nicely. Marinate it with turmeric powder and little salt. Heat 2 tbsps oil in a pan, fry the both sides of the pieces lightly. Keep aside.

Crush boiled corn. Remove skin and bones from fish. 

Take a large bowl, combine fish flesh, crushed corn, grated cheese, corn starch, APF/maida, minced ginger, black pepper powder, soda carb, green chillies, coriander leaves, Kashmiri red chilli powder, bhaja masala, lemon juice and salt. 

Mash everything and mix well.

Take a small portion from the fish-corn mixture and make a small lemon sized ball. Set it aside. Follow the same process to make rest of the balls.

In a wok, heat enough oil to deep frying. Add balls carefully in it. Don't ad more than 5-6 balls at a time. Fry till both sidesof the balls turn into golden brown. Remove from oil and place balls on a papper towel to absorb excess oil from it.

Garnish with green salad or chutney and serve immediately.

Sending to: Guru’s Cooking Giveaway Kids Special ’13