Friday, July 4, 2014

Calamari & Chipotle Dip

Fifa, Wimbledon, and a lovely summer day... perfect way to get back into normal everyday life!
This was my first attempt at making calamari and according to my family I have succeeded at making it!!
It kind of reminds me of when we went to an awesome beach near our house, in India; it was called Khimeshwar. Such a clean beach and definitely a very peaceful place. I had never been there but me and my family loved it.









Chipotle Dip (Make 1/2 cup)


Directions:
1/2 cup mayonnaise
2 teaspoon lime juice
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon white vinegar
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon ground chipotle chili
Pinch fresh or dried thyme
Pinch ground cumin

Directions:
  1. Mix all ingredients in a bowl.
  2. Mix well unto a paste consistency is achieved.
Calamari (serves 4):
Calamari
250 grams squids
1 tablespoon lemon juice
1 teaspoon black pepper powder
Salt as per taste
1 cup butter milk
1/2 cup bread crumbs
1/2 teaspoon rice flour
1 teaspoon all purpose flour
Oil to fry


Procedure:


  1. Wash and clean squids properly under water and drain.
  2. To absorb extra water place them on paper towel and cover with paper towel too .
  3. Heat oil in frying pan or fryer at medium high heat.
  4. To prepare batter , add all ingredients in one mixing bowl .
  5. Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other.
  6. Fry them until golden brown and place them on paper towel to absorb excess oil.
  7. Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.




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