GUEST POST BY MAIYS SAYA

RRRRRaining…yes its raining here. Cold Chilly wind and dark sky …With a hot steaming Mug of Coffee. I feel like i am dreaming in day time…:)

“One must have a mind of winter
To regard the frost and the boughs
Of the pine-trees crusted with snow;

And have been cold a long time
To behold the junipers shagged with ice,
The spruces rough in the distant glitter

Of the January sun; and not to think
Of any misery in the sound of the wind,
In the sound of a few leaves,

Which is the sound of the land
Full of the same wind
That is blowing in the same bare place

For the listener, who listens in the snow,
And, nothing himself, beholds
Nothing that is not there and the nothing that is.”
– Wallace Stevens, Snow Man

But in this chilly evening i have something different to share with you…:)
I met a very young girl (21 years of age) From Karachi, Pakistan who started her own food blog “ Maiys Kitchen” and who needed to showcase some of her work as a guest blogger on another site. After chatting a bit with Maiys, I invited her to do a guest post for me. We batted around some ideas and she decided to give a very tempting recipe of Spaghetti .
Maiys is a very enthusiastic and energetic girl. She learned online cooking from a Japanese Chef”NAMI” . When i visited her blog i found a number of recipes from Japanese cuisine.And when i asked from her she told me that , I believe in diversity in the kitchen so you will find dishes from every corner of the globe and they are all tried and photographed by me.
I loved her recipe of “GLAZED DOUGHNUT HOLES” too. Soon i am planning to try..:)

donut

Check out her post:

 

fish spagetti

FISH  AND  VEGETABLE  SPAGHETTI

 

Total time: 1 hr 10 minute
Preparation time: 10 minute
Cook:1 hour
Serving 6

Ingredients

Fish fingers 2 pounds
1 pound spaghetti
1 cup Carrot sliced
1 cup capsicum sliced
1 cup green onion thinly chopped
1 tbsp black pepper
Slat for taste
4 garlic cloves chopped
1 1/2 cup water

Method:

  • In a large saucepan over medium heat, gently saute vegetables in oil until soften, about 10 minutes.
  • Put the fish fingers in saucepan add garlic cloves,oil,salt and black pepper cook for 15 minutes or until fish cook through.
  • Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
  • Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add vegetables and fish in it.
  • Cook over high heat 45 seconds, drizzle with oil, and serve immediately.

 

I am sure you will like her Recipes, Please boost up her spirits and join her Facebook page and visit her blog here:
FACEBOOK: https://www.facebook.com/pages/Maiys-kitchen/736520416435856?ref=ts&fref=ts
BLOG LINK: http://maiyskitchen.com/

 

FINGER FRIED FISH

ff mainFried fish is always a favorite especially in winters i love to make this crispy and delicious coated fish for my family.So boost up your immune system after trying this recipe.

INGREDIENTS:

Fish fillets (spineless)1/2kg
Flour1/2 cup
Corn flour3 tbsp
Eggs 2
Saltto taste
Black pepper 1 tsp
Red chilli powder1 tsp
Chinese salt1 tsp
Tomato ketchup2 tbsp
Soya sauce3 tbsp
Baking powder1 tsp

METHOD:

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  • Mix all ingredients and make a batter.(I have used 1 egg)
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  • Marinate fish in this batter for 20-25 minutes.
  • Deep fry it on medium flame till golden brown and crispy.
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  • I will recommend you to use fresh fish fillet, frozen fish will become soggy after few minutes.
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  • If using frozen fish then thaw it in a strainer to drain water completely. Then cut in fingers.

When I first time discovered Lubna Karim’s Blog “YUMMY FOOD”, I was impressed and inspired at the level of skill in both her Photography and recipes. I started to follow her guest posts related to photography and trying to implement as many tips as i can in my photography…:)

First I was hesitant to ask her for a guest post for my website, but when i asked her she humbly accepted my request.Now I am thrilled to have her guest blogging for me today.I hope you will take a minute and visit her awesome blog with gorgeous pictures and tempting recipes.

Do not Miss this innovative and different recipe:

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FISH HALEEM

Salam and welcome to all the readers of ‘Ainy Cooks’. It’s been my privilege to write to you all. When Ainy asked me to do a guest post for her lovely space, I was little in doubt what to write for her blog. I came across ‘Ainy Cooks’ through Halal Rating, which was held at Crescent Rating few days back….since then I have been following her blog recipe by recipe. Ainy has got talent to present a complicated recipe in a simple way. Her sweets/desserts section is fully loaded with yum recipes. Her regional recipes are so alluring that I bookmarked to try soon.

When I asked Ainy, if there is anything particular recipe she is looking out from me…She said anything which is my family or regional favorite. Ahhh…this gave me little idea on what I can come up with. Keeping the soon approaching Ramadan in mind, I thought of posting something related to it, so that you can try and relish this for fasting days during Ramadan.

This is my family favorite and regional favorite too…Anyone when asked about their Ramadan favorite food, ‘haleem’ will be the answer by majority of them. Being a fish loving family, my mom once made fish haleem and we totally devoured it. Now fish haleem has been regular at my home. This recipe has got perfect protein punch which is much needed when we are fasting. Though the ingredients list is long and preparation takes time, I tell you the result is completely drool worthy. You end up licking your fingers….Over to recipe.

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INGREDIENTS:

½ kg. Boneless Fish pieces

Marinate fish pieces with salt, ½ tbsp. Ginger-Garlic paste and ½ tbsp. Red chili powder for ½ hour.

1 cup Broken Wheat/Dalia, soaked overnight

¼ cup Chana Dal, soaked for 2-3 hours

¼ cup Moong Dal, dry roasted, soaked for 2-3 hours

¼ cup Urad Dal, soaked for 2-3 hours

1 tbsp. Ginger paste

¾ tbsp. Garlic paste

2 Green chilies

1 Bay leaf

1 Onion, finely sliced

2 tbsp. thick Yogurt/Curd, beaten

½ tbsp. Coriander powder

1 tbsp. Garam masala powder

1 tbsp. Black pepper powder

¼ tbsp. Roasted Cumin powder

2 Cardamom, 2 Cloves & 1 stick Cinnamon

½ cup Ghee

Salt

2 tbsp. Lemon Juice

½ cup fresh Coriander leaves

¼ cup Mint leaves

FOR GARNISH:

Lemon wedges

1-2 tbsp. fresh minced Coriander leaves

1 tbsp. fried Cashews, optional

1 tbsp. fried sliced Onions

1 tbsp. Ginger juliennes, optional

PREPERATION:

Boil marinated fish pieces in water, until fish is cooked. Drain excess water and chop into bite size pieces. Set aside.

Grind green chilies, coriander leaves and mint leaves to fine paste.

Pressure cook soaked chana dal, moong dal and urad dal until soft. Grind dal’s to smooth and set aside.

Now pressure cook overnight soaked broken wheat until cooked. Now add grinded dal mixture along with curd, green chili-coriander-mint paste, ginger paste, garlic paste, black pepper powder, coriander powder, cumin powder and garam masala. Give the mixture a good stir and add above chopped fish pieces along with 2 cups of water.

Cook on low by stirring often for 30 minutes. Season with salt.Our fish haleem is almost done.

Meanwhile in a heavy bottom cooking vessel, add ghee and to it add bay leaf, cinnamon, cloves and cardamom. When the spices turn to release aroma in ghee, add finely sliced onions to it. Fry on low by continuously stirring until nice golden brown. (Be careful not to burn them as burning onions may give bitter taste to the recipe).

Carefully drain spoonful of fried onions on to kitchen tissue and pour rest of the spiced ghee and fried onions on top of cooked mixture of fish haleem.

Sprinkle fresh lemon juice, minced coriander leaves and reserved fried onions. Serve warm with lemon wedges.

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NOTE: You can substitute fish with chicken and tender lamb meat.

Thank you Ainy for calling me to write for your space. I enjoyed writing for your readers and hope they enjoy reading, trying and relishing this fish haleem at their home. Allahhafiz.

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FRIED FISH

IMG_0671This recipe of fried fish is the most easiest and tastiest one. Adapted from My Favorite chef Zakir’s cook book.You can enjoy this fish any time of the day and more interesting thing is, you can bake it also….:)

INGREDIENTS:

Fish fillets500 gms
Ginger garlic paste1 tsp
Crushed red chilli/ chili flakes1 tsp
Crushed cumin seeds1 tsp
Crushed coriander seeds1 tsp
All spice powder1 tsp
Turmeric powder1/2 tsp
Egg1
Salt
Lemon juice1 tbsp
Corn flour3 tbsp
Oil for frying

METHOD:

  • Make pieces of fish and in large bowl add ginger/garlic and lemon juice. Set a side for few minutes.
  • In a bowl mix egg,salt,crushed red chili,turmeric, whole spice powder, dry coriander seeds, cumin seeds.Mix all well and dip fish pieces in mixture and then coat with cornflour and fry in oil.
  • If you are on diet then grease tray with olive oil and place pieces on the tray and bake at 180c till light golden color appear.
  • Enjoy with any dip or sauce.

TUNA FISH CURRY

“Talent does things tolerably well; genius does then intolerably better”
Elbert Hubbard quotes
If you have culinary skills and enthusiasm to do something in your life, you must consider opening baking or catering business online.Yes it’s something that you can do from home.And I Remember when Ayesha Wajid, first time came to me and asked to post few of my kids friendly recipes on her page “Snax Time”. From that day we are very good friends and learning a lot of things from each other.Hats off to Ayesha who is managing her home business and her household responsibilities magnificently.For me Ayesha you are a genius….Star for you…:)
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Hi Ainy, congratulations on 1st anniversary of your website, we take a lot of advantage with your recipes n creative ideas here i am sending you my family’s most favorite recipe of Tuna fish curry.

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Ingredients:
Tuna fish can 1no
Onion 1 medium
Tomato finely chopped 2 or 3
Ginger garlic paste 1tbsp
Garam masala/all spice powder 1/2tsp
Salt n red chilli powder as per your taste
Zeera powder/cumin powder 1tsp
Green chillies and coriander for garnishing.

Method:
Heat 2 tbsp oil and fry onion till golden then add ginger garlic paste and fry well.Now add tomatoes and all spices except garam masala and cook it till oil separates then in the last open up the tuna can n drain its oil now add it to gravy and add green chillies and coriander.
Sprinkle garam masala and cover with lid.Simmer for few minutes and now enjoy it with Steamy Hot boiled rice.