INGREDIENTS
Fish Rohu - 500 grams - scaled and cut into pieces
Tamarind - 1 small lime sized ball
Sugar - 2 tbsp
Salt - 1-2 tsp
Turmeric powder - half tsp
Mustard oil - half cup
Mixture of fenugreek seeds, cumin seeds, saunf seeds and black cumin seeds - half tsp
Dry red chilly - 2
PROCEDURE
Wash fish well and smear with 1 tsp of salt and half turmeric powder. Put fishes on a colander to drain water. Now put tamarind ball in a bowl of hot water. After sometime press and mix the tamarind to make a paste. Now sieve the paste.
Heat oil in a wok. When oil smokes shift in as many fish pieces the oil can hold without the pieces touching each other. Fry until light brown on all sides ( turnover on all sides to fry uniformly). Keep the fried fishes on a tissue. Now in the same oil- on high heat fry the mixture of seeds and the dry red chillies. After 30 seconds slowly shift in the tamarind paste. Put a cup of water too. When it starts boiling put in 2 tbsp of sugar and half tsp of salt ( you can add the salt and sugar according to your personal taste). Now slowly shift in the fried fishes. Let it boil. You can boil it more or less according to making the gravy thick or thin. Your sour fish is ready.
This is a lip smacking Indian dish that can be served with rice.
Posted by Keya
Showing posts with label INDIAN SIDE DISH. Show all posts
Showing posts with label INDIAN SIDE DISH. Show all posts
CHICKEN KOFTA
INGREDIENTS
Chicken minced meat - 250 grams
Gramflour or cornflour - 50 grams
Green chillies - 4
Onion - 3 medium sized
Garlic - 6-7 flakes
Ginger - half inch cube
Coriander leaves - a small bunch(25 grams)
Tomato puree - 50 grams
Garam masala powder (Mixture of black and green cardamoms, cinnamon, cloves, mace, jayatri, white pepper corns and white cumin seeds) - 1 tsp
Salt - 1-2 tsp
Oil - 1 cup
Cumin and coriander powder - 1 tsp
PROCEDURE
Put chicken minced in wok and cover in water. Boil on high flame for 10 minutes or till the water dries up. Drain out water if any by putting boiled minced meat on a colander. When cool enough, mix with the meat - half tsp salt, 1 chopped green chilly, 1 chopped onion, 2 flakes of garlic and 2 tbsp of gramflour or cornflour. Shape into lime sized balls. Roll the balls evenly in gramflour or cornflour. Heat the oil in a wok. Shift in oil as many balls as possible when oil smokes. Fry on high flame till light brown. Keep fried balls on a tissue.
Drain away most of the oil from the wok leaving behind only 4-5 tsp of oil. Grind the 2 onions, 4 garlic flakes and ginger into a paste. Heat the oil in the wok. When oil smokes add the slit green chillies. Now add the paste of ginger, garlic and onion. Add the tomato puree too. Fry all on high flame stirring continuously till light brown in color. Add 1 cup of water. When it boils add the chopped coriander leaves,the garam masala and last of all the koftas. Shut off the heat. If you want a thicker gravy add 1 tsp or more of gramflour paste to the boiling gravy. Your chicken koftas are ready.
Serve hot with rice or roti. This is a delicious side dish.
Posted by Keya
Chicken minced meat - 250 grams
Gramflour or cornflour - 50 grams
Green chillies - 4
Onion - 3 medium sized
Garlic - 6-7 flakes
Ginger - half inch cube
Coriander leaves - a small bunch(25 grams)
Tomato puree - 50 grams
Garam masala powder (Mixture of black and green cardamoms, cinnamon, cloves, mace, jayatri, white pepper corns and white cumin seeds) - 1 tsp
Salt - 1-2 tsp
Oil - 1 cup
Cumin and coriander powder - 1 tsp
PROCEDURE
Put chicken minced in wok and cover in water. Boil on high flame for 10 minutes or till the water dries up. Drain out water if any by putting boiled minced meat on a colander. When cool enough, mix with the meat - half tsp salt, 1 chopped green chilly, 1 chopped onion, 2 flakes of garlic and 2 tbsp of gramflour or cornflour. Shape into lime sized balls. Roll the balls evenly in gramflour or cornflour. Heat the oil in a wok. Shift in oil as many balls as possible when oil smokes. Fry on high flame till light brown. Keep fried balls on a tissue.
Drain away most of the oil from the wok leaving behind only 4-5 tsp of oil. Grind the 2 onions, 4 garlic flakes and ginger into a paste. Heat the oil in the wok. When oil smokes add the slit green chillies. Now add the paste of ginger, garlic and onion. Add the tomato puree too. Fry all on high flame stirring continuously till light brown in color. Add 1 cup of water. When it boils add the chopped coriander leaves,the garam masala and last of all the koftas. Shut off the heat. If you want a thicker gravy add 1 tsp or more of gramflour paste to the boiling gravy. Your chicken koftas are ready.
Serve hot with rice or roti. This is a delicious side dish.
Posted by Keya
INDIAN CHICKEN CURRY-1
INGREDIENTS
Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2
PROCEDURE
Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.
Posted by Keya
Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2
PROCEDURE
Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.
Posted by Keya
PALAK PANEER
INGREDIENTS
Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup
PROCEDURE
Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.
Posted by Keya
Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup
PROCEDURE
Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.
Posted by Keya
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