Grilled Tandoori Fish

Ingredients

Fish Half kg
Salt to taste
Red chilli Powder 1tsp
Coriander Powder 1 tsp
Roasted & crushed Cumin 1 tsp
Lemon juice 4 tbsp
Ginger/Garlic paste 1 tsp
Curd 2 tbsp
Crushed black pepper 1/4 tsp
Shan Tandoori Masala 1 tbsp
Melted Butter 4 tbsp or 2 tbsp oil

Method

Take a bowl and add in all the ingredients and mix well.
Add in the fish pieces and mix well with the marination.
Leave this to marinate for atleast 30 mins.
now bake it or grill it on a non stick grill pan & serve :)

Grilled Tandoori Fish

Chocolate Éclairs

Ingredients

Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icingButter 1 ounce

Cooking Chocolate 2 ounces
Milk 2 tbsp

Method for éclairs

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the s salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further25 minutesor until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Method for icing

Micro all ingredients for 30 seconds or until melted,mix well & use !

Assembling

Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Chocolate Éclairs

Baked Pasta Cups

Ingredients
Boiled Macroni 1 cup
White Sauce 1cup
Chicken Tikkah chunks 150gms approximately (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato 1cup
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)
Method
Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
Mix boiled pasta and white sauce,
Grease 12 cupcake liners,
Divide pasta equally into 12 cupcake liners,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture(u can use piping bag & a nozzle for this step..its easier ),sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :
Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
Add more milk depending on desired consistency. ( I always add 4 tbsp of grated cheddar cheese in my white sauce)