Ingredients
500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Cucumber
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
Directions
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings
Sunday, 17 May 2009
Thursday, 14 May 2009
Mutton Stew
Ingredients:
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp
Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp
Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).
GATTE KI SABJI
Servings : 6-7
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
Thursday, 30 April 2009
Mirchi Vada
Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy mirchi vadas.
Serves: 3
Ingredients:
Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required
For filling:
Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste
Method of preparation :
Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.
Serves: 3
Ingredients:
Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required
For filling:
Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste
Method of preparation :
Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.
Makki Ka Soheta
The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
Sunday, 2 September 2007
Mutton Kofta
Ingredients:
Minced Meat : 250 gms
Onion : 1
Garlic : 4 clove
Green Chili : 2
Salt to taste
Garam Masala Powder : 1 tsp
Red Chili Powder : 1/2 cup
Bengal Gram : 1/2 cup, roasted
Lemon Juice : 1/2 tsp, optional
Cilantro : 1 tbsp
Cooking Oil for frying
Onion : 3 medium, sliced
Ginger : 1/2 tbsp, paste
Garlic : 1/2 tbsp, paste
Yogurt : 1/2 cup
Red Chili Powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Coriander Powder : 1.5 tsp
Salt to taste
Cooking Oil : 3 tbsp
Cilantro : 1 tbsp
Cooking Oil for frying
Instructions:
1. To make the koftas refer to ingredient from minced meat to cooking oil. To make the curry refer to rest of the ingredients.
2. For koftas: Grind onions, green chilies, garlic, salt, and mix with all the powders except for oil. deep fry in oil till lightly golden brown and keep aside.
3. For gravy: Heat oil and fry onions till golden brown add ginger garlic paste. Fry well.
4. Add red chilly powder, turmeric powder, coriander powder and fry in low flame till oil starts coming out.
5. Add yogurt mixed with salt and 1 cup water. Fry for few minutes.
6. Add koftas and sprinkle coriander leaves. Cover and cook till the oil floats on top. Serve hot with white rice.
Minced Meat : 250 gms
Onion : 1
Garlic : 4 clove
Green Chili : 2
Salt to taste
Garam Masala Powder : 1 tsp
Red Chili Powder : 1/2 cup
Bengal Gram : 1/2 cup, roasted
Lemon Juice : 1/2 tsp, optional
Cilantro : 1 tbsp
Cooking Oil for frying
Onion : 3 medium, sliced
Ginger : 1/2 tbsp, paste
Garlic : 1/2 tbsp, paste
Yogurt : 1/2 cup
Red Chili Powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Coriander Powder : 1.5 tsp
Salt to taste
Cooking Oil : 3 tbsp
Cilantro : 1 tbsp
Cooking Oil for frying
Instructions:
1. To make the koftas refer to ingredient from minced meat to cooking oil. To make the curry refer to rest of the ingredients.
2. For koftas: Grind onions, green chilies, garlic, salt, and mix with all the powders except for oil. deep fry in oil till lightly golden brown and keep aside.
3. For gravy: Heat oil and fry onions till golden brown add ginger garlic paste. Fry well.
4. Add red chilly powder, turmeric powder, coriander powder and fry in low flame till oil starts coming out.
5. Add yogurt mixed with salt and 1 cup water. Fry for few minutes.
6. Add koftas and sprinkle coriander leaves. Cover and cook till the oil floats on top. Serve hot with white rice.
Choorma
Ingredients:
300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom
Method:
1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.
2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.
3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.
4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.
5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.
300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom
Method:
1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.
2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.
3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.
4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.
5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.
Subscribe to:
Posts (Atom)
