Festive food: Vermicelli and potato kebabs & Grilled fish in butter

Make preparations for a brand new menu for the approaching festive season. Here are two quick recipes which look good, taste good and add something new to your menu

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Vermicelli and potato kebabs

2 medium sized potatoes – boiled and mashed

3 green chillies – finely chopped

Salt

1 beaten egg

Half tsp of amchur powder

1 tsp of roasted jeera/cumin powder

2 cups of prepared vermicelli

2 tbsps of rice flour (you may need an extra half spoon)

Oil for deep frying the kebabs

For the vermicelli;

1 cup of roasted vermicelli – sewai

2 tbsps of carrots chopped finely

2 tbsps of green beans – very finely chopped

Salt

1 tbsps of oil

First prepare the vermicelli: heat oil in a nonstick pan and fry the veggies for one minute. Mix in the roasted vermicelli and cook on medium heat stirring for about 2-3 minutes. Now lower the heat and mix in 2 and a half cups of lukewarm water. Add salt to taste and mix gently and then cover with a lid and cook on low heat till all the water is absorbed and the vermicelli is soft and cooked. Remove from fire. Allow to cool to room temperature. In the same pan mix in the mashed potatoes, spices and the beaten egg and mix with well mashing the cooked vermicelli so that all the ingredients mix well and you get a smooth mixture. Now add the rice flour and again mix well. Grease your palms and divide the mixture into portions and shape each portion into kebabs. Heat oil for deep frying and frying the kebabs a few at a time. Turing once or twice so that both sides are golden brown and crispy. Fry only 2-3 kebabs at a time to ensure each one is cooked till crispy. Serve with chopped onions and green chillies or pickled small onions.

Variation; you can also tava fry the kebabs with very little oil or use an air fryer. That takes a little time but tastes equally good.

Grilled fish in butter served with green salad

Prepared with very few ingredients and in double quick time, this starter will soon become a favourite dish. Can be served as a main course too.

Ingredients:

400 gms of fish fillet cut into 3-4 inches length pieces

Salt

2 tsps of pepper powder

3-4 tbsps of lemon juice

150 gms of butter

To serve ; green salad

Sprinkle salt and pepper on the fish fillets. Sprinkle on both sides of each fillet. Sprinkle lemon juice and keep aside for 15 minutes. Heat a non-stick tava or flat pan. Melt half the quantity of butter . Lower the heat and place the fillet 2-3 at a time on the tava and allow to cook on medium heat for around 1 and a half minutes to 2 minutes on each side. Turn very gently and once both the sides are a light golden brown, serve at once with green salad. Healthy, quick to make and yet very tasty.

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