Recipe

PS: Please note, the instructions on amount of spice to be used is basis what we use in our kitchen, if you don’t eat spicy food please reduce the spice instructions by half or less than to make it palatable for you and your family.

Recipe 01: Mangalorean Fish Fry
(Veg substitutes would be aloo fry, suran fry, paneer fry)
Prep time: 20 minutes              Cooking time: 10 minutes                     Serves: 3-4

Walk into any South Indian restaurant and the whiff of freshly fried fish makes you hungry instantly. Even if frying fish sounds simple, getting the flavours and balance right is always a challenge. With Lily Aunty’s All Fry Masala and this recipe prepare an unforgettable Fish Fry with a fish of your choice. Guaranteed to get an extra hug from your loved ones J
Use this masala for an excellent Surmai, Ravas, Halwa, Pomfret or Bangda Fry

Ingredients:

6-8 large fillets of fish; 3 tsp ginger garlic paste; ½ to 1 tbsp Lily Aunty’s All Fry Masala; 1 tsp turmeric powder Or Lily Aunty’s Mangalorean Bafat Masala; 3 tbsp gms fine rava; 3 tbsp gms rice flour; Oil for shallow fry, Salt to taste

Method:
Thoroughly wash the fish and drain all water. Marinate the fish with turmeric powder or Lily Aunty’s Mangalorean Bafat Masala, ginger garlic paste, Lily Aunty’s All Fry Masala and salt and coat it generously on all sides of the fish and keep it aside for 20 minutes. In a flat plate, add rava, rice flour, ½ tsp Lily Aunty’s Mangalorean Bafat Masala or red chilli powder, salt and mix well. In a frying pan, pour oil enough for a shallow fry and heat it. Once hot, put the gas on medium flame and take a piece of fish, coat it with the rava, rice flour mixture well on all sides and put it to fry. Fry till each side is a nice golden brown. Fish takes approximately 3-4 minutes per side to cook.
Serve it piping hot with some steamed rice and fish curry.

Recipe 02: Indian Style Chicken Lollipops
(veg substitute with same recipe would be Gobi Manchurian)
Prep time: 20 minutes              Cooking time: 20 minutes                     Serves: 3-4

Now satisfy your hankering for spicy Chicken Lollipops at home with this simple recipe using Lily Aunty’s All Fry Masala
Ingredients:
10-12 chicken lollipops; 2 tbsp Lily Aunty’s All Fry Masala; 3-4 tsp ginger-garlic paste; 1 tsp red chilli powder OR Lily Aunty’s Mangalorean Bafat Masala; 1/2 tsp pepper powder; 1 tbsp soy sauce; 3 tbsp cornflour; 3tbsp maida; salt to taste; Oil

Method:
Thoroughly wash the lollipops and drain all water; marinate the lollipops with Lily Aunty’s All Fry Masala ; ginger-garlic paste; red chilli powder or Lily Aunty’s Mangalorean Bafat Masala; soy sauce and pepper powder and refrigerate it for 20 minutes. Take the marination out and add cornflour and maida and mix them well. Add oil for deep fry in a saucepan and heat oil. Add the chicken lollipops and lower the flame and fry it for 10 minutes till the chicken is cooked. Turn the flame on high and fry the chicken for 5 more minutes; this makes the chicken cooked on the inside and crispy on the outside.
Serve hot with a garnish of chopped spring onions and store bought schezwan sauce.