FISH TIKKA

Ingredients:

Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
 Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)

PROCEDURE

Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and  drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).

Another fish dish you may like is sour fish. Steamed fish is no exception.

Posted by Keya

GREEN PEAS PAKORA

Ingredients

Green peas (fresh or frozen) - 250 - 300 grams
Potatoes - 700 - 800 grams
Flour - 1 tbsp
Salt - 3 tsp
Ginger paste - 1 tsp
Chilly paste - 1 tsp
Saunf powder/paste - 1 - one and half tsp
Asafoetida (hing) - half tsp (optional)
White oil (sunflower oil) - 2 cups

PROCEDURE

Grind the green peas into a paste. You can also use dry peas. In this case soak the peas overnight and then grind the peas as usual. Now, take a non- stick pan (wok) and heat 2 tsp of oil. Shift in the asafoetida (hing) , saunf powder/paste, chilly paste and ginger paste. Stir for a minute and add the peas paste and 1 tsp of salt. Stir continuously on a low flame for 10 minutes. Stop stirring when the mixture resembles a dough. Peel the potatoes. Put them (whole - do not cut) in the pressure cooker. Pour in water so that potatoes are just covered. Close lid tightly. Put on full flame. When there is full pressure (whistles) lower the flame and keep for 4-5 minutes or more according to the size of potatoes. Let the pressure open up automatically (not by artificial cooling) . Check for doneness by inserting a skewer in 1-2 potatoes. If cooked fully, shift the potatoes immediately on a colander to drain out water. After 1 minute shift the potatoes on a large flat tray or dish. Immediately mash the potatoes with a ladle. Put the mashed potatoes under a fan to cool. When it is cool enough to handle, sprinkle 2 tsp of salt and 1 tbsp of flour. Now mash the potatoes into a smooth paste ( dough like) using tour hand. While you were boiling potatoes - make small balls from the peas paste mixture, resembling the size of peas. Now take a handful of the potato paste and make a ball (half the size of a tennis ball) . Put the ball on your left hand and using a finger of your right hand press in middle of the ball. A small hole appears. We must increase the size of this hole by patting at the sides with our right hand fingers. The gap must be large enough to fit in the peas ball. Put the peas ball in the gap of the of the potato ball. Pat and roll the potato ball to cover the peas ball properly. Cover properly so that the peas ball does not get out by any chance. They should shaped like leaves such that the middle is thicker but flatter and the sides are tapering. Press very lightly to flatten a little. Make as many possible with the peas balls and potato paste. Once shaped keep them covered. When all are complete, heat oil in a deep vessel, on high flame. When ol smokes, carefully shift some of the pakoras in the oil (shift in as many the oil can comfortably hold) . Fry to brown colour and take them out of the oil using a slotted spoon. Put them on a plate covered with tissue paper. Fry all in this way, in batches. Serve hot with tomato sauce.

Posted by Keya