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 non veg. Show all posts
Showing posts with label non veg. Show all posts
CRAB CURRY
INGREDIENTS
Crabs - 2 large
Onions - 2 large
Garlic - 6-7 flakes
Coriander powder - 1 tsp
Ginger paste - 2 tsp
Tomato - 1
Cumin powder - 1 tsp
Salt - 1-2 tsp
Turmeric powder - 1-2 tsp
Sunflower or mustard oil - half cup
PROCEDURE
First cut off the legs of the crab. Tap lightly on the thicker legs to crack them a little. Cut off the narrow ends of the thinner legs. Now tap at the center of the body to crack the shell at the center. Remove the shell of the body. There is some fat inside the shell. Scoop it out and keep aside. Now remove the feathery shaped things from the body. Remove away all other parts such as eyes, which need not be cooked. Wash the legs and body well. Smear them 1 tsp salt and half tsp turmeric powder. Keep on a colander for 30 minutes.
Heat 4 tsp oil in a wok. When oil smokes shift in the crabs to the wok. Stir well and fry for 2-4 minutes on high flame. Remove the fried crabs in a bowl. Make a paste of the onion, garlic and tomato. Heat 6 tsp of oil in the wok. When oil smokes add the paste of onion, garlic and tomato. Add the cumin, coriander and half tsp turmeric powder. Add half tsp salt and the fat that was kapt aside. Add the ginger paste last of all. Fry all till light brown. Now add 2 cups of water. When it boils add the fried crabs. Let boil on high flame. Stir till gravy thickens and almost clings to the crab. You can also add boiled potatoes or shredded and boiled cabbage with the crab curry.
Your crab curry is ready.
Posted by Keya
Crabs - 2 large
Onions - 2 large
Garlic - 6-7 flakes
Coriander powder - 1 tsp
Ginger paste - 2 tsp
Tomato - 1
Cumin powder - 1 tsp
Salt - 1-2 tsp
Turmeric powder - 1-2 tsp
Sunflower or mustard oil - half cup
PROCEDURE
First cut off the legs of the crab. Tap lightly on the thicker legs to crack them a little. Cut off the narrow ends of the thinner legs. Now tap at the center of the body to crack the shell at the center. Remove the shell of the body. There is some fat inside the shell. Scoop it out and keep aside. Now remove the feathery shaped things from the body. Remove away all other parts such as eyes, which need not be cooked. Wash the legs and body well. Smear them 1 tsp salt and half tsp turmeric powder. Keep on a colander for 30 minutes.
Heat 4 tsp oil in a wok. When oil smokes shift in the crabs to the wok. Stir well and fry for 2-4 minutes on high flame. Remove the fried crabs in a bowl. Make a paste of the onion, garlic and tomato. Heat 6 tsp of oil in the wok. When oil smokes add the paste of onion, garlic and tomato. Add the cumin, coriander and half tsp turmeric powder. Add half tsp salt and the fat that was kapt aside. Add the ginger paste last of all. Fry all till light brown. Now add 2 cups of water. When it boils add the fried crabs. Let boil on high flame. Stir till gravy thickens and almost clings to the crab. You can also add boiled potatoes or shredded and boiled cabbage with the crab curry.
Your crab curry is ready.
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
AMERICAN CHOP SUEY
INGREDIENTS
Noodles - 250 grams
Eggs - 2
Boiled and diced boneless chicken - 1 cup
Thinly sliced carrots - half cup
Sliced beans - half cup
Mushrooms - half cup
Diced capsicum - 2 cups
Chopped onion - 1 cup
White oil (sunflower oil) - 1 cup
Tomato sauce - 4-5 tsp
Chilly sauce - 3-4 tsp
Vinegar - 1 tsp
Salt - 2-3 tsp
PROCEDURE
Take water to boil in a large wok. Add noodles to boiling water. After 3-4 minutes check if the noodles is done. Noodles should be done but chewy. Drain water from noodles by draining on a colander. Rub a little oil(1-2 tsp) in noodles to prevent them from sticking to each other. Boil the carrots and beans in the same way. They should be chewy too. Heat the oil in wok. When oil starts to smoke fry noodles until crispy. Fry the noodles in batches (as much the oil can hold). Fry only one third of the boiled noodles and keep the rest. Keep the fried noodles on a tissue to absorb excess oil.
Now break the eggs carefully in 2 separate bowls so that the yolk remains intact. Slide slowly 1 egg in the hot oil. When the egg white is done sprinkle a pinch of salt and shift from the oil . Keep on a tissue. Fry the second egg in the same way. The yolks should be intact.
Now drain the oil from wok. In the same wok heat 1 tsp of oil and stir fry the boiled chicken pieces. Shift and keep aside. Now add 1 tsp oil and fry the slit mushrooms. Shift and keep aside. Now add 3 tsp of oil and fry the chopped onion and diced capsicum together until tender. Add the vegetables to it . Fry for 2 minutes. Add the boiled noodles. Stir fry for 2 minutes. Add the sauces and vinegar. Stir fry for 1 minutes. Now mix the fried chicken and mushrooms. Spread this noodles on a serving plate. Spread the fried noodles over the boiled noodles evenly. Put the fried eggs on top. Your American chop suey is ready. Serve with sauces of your choice.
Why don't you try boneless dry chili chicken as a side dish? Bon apetit!
Posted by Keya
Noodles - 250 grams
Eggs - 2
Boiled and diced boneless chicken - 1 cup
Thinly sliced carrots - half cup
Sliced beans - half cup
Mushrooms - half cup
Diced capsicum - 2 cups
Chopped onion - 1 cup
White oil (sunflower oil) - 1 cup
Tomato sauce - 4-5 tsp
Chilly sauce - 3-4 tsp
Vinegar - 1 tsp
Salt - 2-3 tsp
PROCEDURE
Take water to boil in a large wok. Add noodles to boiling water. After 3-4 minutes check if the noodles is done. Noodles should be done but chewy. Drain water from noodles by draining on a colander. Rub a little oil(1-2 tsp) in noodles to prevent them from sticking to each other. Boil the carrots and beans in the same way. They should be chewy too. Heat the oil in wok. When oil starts to smoke fry noodles until crispy. Fry the noodles in batches (as much the oil can hold). Fry only one third of the boiled noodles and keep the rest. Keep the fried noodles on a tissue to absorb excess oil.
Now break the eggs carefully in 2 separate bowls so that the yolk remains intact. Slide slowly 1 egg in the hot oil. When the egg white is done sprinkle a pinch of salt and shift from the oil . Keep on a tissue. Fry the second egg in the same way. The yolks should be intact.
Now drain the oil from wok. In the same wok heat 1 tsp of oil and stir fry the boiled chicken pieces. Shift and keep aside. Now add 1 tsp oil and fry the slit mushrooms. Shift and keep aside. Now add 3 tsp of oil and fry the chopped onion and diced capsicum together until tender. Add the vegetables to it . Fry for 2 minutes. Add the boiled noodles. Stir fry for 2 minutes. Add the sauces and vinegar. Stir fry for 1 minutes. Now mix the fried chicken and mushrooms. Spread this noodles on a serving plate. Spread the fried noodles over the boiled noodles evenly. Put the fried eggs on top. Your American chop suey is ready. Serve with sauces of your choice.
Why don't you try boneless dry chili chicken as a side dish? Bon apetit!
Posted by Keya
BONELESS DRY CHILLY CHICKEN
This is a very tasty Chinese dish .
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
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