Doi Maach - Fish in curd Recipe

I have met quite a few people who cannot eat fish without frying. And in this health conscious age, people are mending their ways. so for the ones who just love fish but spend quite a few hours straining their muscles in the gym, here is a quick and simple recipe that would add to your taste bud without leaving a dent in your heart.

Ingredients

Fish: Rohu/Bhetki - 5-6 ring pieces
Curd Thick - 100 ml (use 150ml if using thin curd)
Jeera powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - 1/2 tsp
Salt as per taste
Green Chillies  - 3 slit lengthwise
Onion - 1 fine sliced
Oil/Cholesterol free butter - 2 tbsp
Cardamom - 2
Cinnamon - 1 inch
cloves - 2-3

To be grounded into a paste
A small onion/half onion
1 inch ginger
4-5 green chillies

Method:
Clean the fish with water and marinade with above mentioned ingredients except garam masala, sliced onion, green chillies and oil. Leave it aside for an hour or even more

Now heat oil, add saboot garam masala and onion. Add the marinated fish with the marinade. Now let it cook for 15 mins. Add green chillies 5 mins before removing from the oven. Serve with Chapati or rice. See it's quick and simple

Tips : if you would like the taste to be a little sweet, add 1 tsp sugar to the marinade.

To remove more stink from the fish, rub it with lemon juice and clean it again and pat dry before marinating.

Chicken Fry Masala

For the ones who are waiting to dig into the chicken they shopped this weekend here is a recipe for you.

Spicy Chicken fry - south indian style


Ingredients

Chicken breast cut into 8 medium pieces

for the marinade

1/4 cup refined flour
1/2 cup corn flour
ginger garlic paste - 1 tbsp
kashmiri chilli powder - 2 tbsp
salt as per taste

for the masala
8-10 green chillies
2 big onions sliced finely
20-30 curry leaves
salt as per taste
turmeric - 1 tsp
Chilly powder - 1tsp
 a little more salt - check the seasoning though


Oil for frying

Method:

Clean the chicken and mix it in the marinade and refrigerate for 1 hour (if you have time marinade for more time).
Now heat oil in a kadai and fry the chicken pieces on a low flame till it turns brown. it should take some time to fry as it needs to cook well. soak excess oil by placing the fried chicken on a tissue paper,

In the remaining oil, add curry leaves, onions and green chillies. fry it for 5-6 mins and add the dry spice powders and salt as per taste. fry it well by sprinkling some water. Cover and cook for 5 mins and serve hot. my mouth has started watering again.....let me go and relish the dish and try making some for yourself too.

Advertisement:
Love Basketball. Moreover love Oregon Ducks \, Oregon State Beavers or Stanford Cardinal University playing. Ticket America is providing you with an opportunity to grab your ticket and book your seat for your favorite game. So who are you cheering for. click the link below and feel the stadium roar.
oregon ducks mens basketball tickets
oregon state beavers mens basketball tickets
stanford cardinal mens basketball tickets

Palak Saag recipe

Its summer..not a very good season for saags/leafy veggies...but managed to find some good palak on this Friday...so cooked today with other vegetables....mouth melting literally! And anyway my vegan friends are complaining that i usually post a lot of non veg recipes....so here for all you health conscious vegans

Ingredient

Palak Saag - 2 bunch washed, cleaned and chopped finely
Pumpkin - 100gm - cut into very small cubes
Brinjal - 100 gm - cut into very small cubes
potato - 1 cut into same size cubes as above
paanch phoron  2 tsp- mix of spices made of equal quantity of jeera, 
                           kala jeera/kalonji, sarson, methi dana, saunf/fennel seed
2 dry red chilly broken
turmeric - 1 tsp
salt as per taste
2 green chillies slit - only if you like it too spicy else avoid it
Oil

Method

Heat oil in a kadai. Add dry red chilli and paanch phoron - let it splutter.
Now add pumpkin, brinjal and potato and fry on a high flame for 2-3 minutes stirring continuously. Now add salt, turmeric and paalak saag and mix it well. Cover and cook for 15 mins or till it dries up....your saag is ready

Tips:

1. Cut vegetables in the same size as it  cooks evenly and looks good
2. Clean and wash any leafy vegetable at least three to four times as they contain a lot of dirt

Gobi Aloo ki sabji/ Cauliflower and Potato Recipe

Last Sunday was spent in house hunting in this place called Thubarahalli....well halli in real terms as it had farms all around. A house there would mean fresh supply of vegetables and would be rather called a farm flat. Anyway we saw a cauliflower farm and picked up two of them.....of course by paying though not much;-)

Used the cauliflower this morning and made some good dish out of it. But I  think it was tasty because of its freshness. well you may try with your hybrid varieties and if you are lucky enough to grab a farm fresh then be ready for goodness of nature

Cauliflower Aloo Sabji

Ingredients:

Cauliflower cut into 1" florets
1 Potato cut into 1" pieces
Garlic  - 6-7 flakes crushed
Tomato - 2 chopped
Saboot Garam Masala - 1 Cardamom, 1 2" cinnamon, 2 cloves
Kasoori methi - 1 tbsp
jeera - 2 tsp
Dry red chilli - 3 broken into pieces
Tej patta - 1 broken
Chilli powder - 2 tsp
Turmeric - 1 tsp
Zeera powder - 1 tsp
salt as per taste
Oil - 1 tbsp

Method:

Wash cauliflower and potato and soak it in the warm salted water. it takes off the germs
Heat oil in a kadai, add saboot garam masala, zeera and tej patta. Then add crushed garlic and stir for one minute. Now add the cauliflower and potato and fry on high flame for 5- 6 minutes stirring continuously. Add turmeric, chilli powder and zeera powder and salt. Stir for another minute by mixing them well. Add tomatoes and cook by covering with the lid for 20 minutes. keep checking in between and stir as it starts getting stuck. But don't worry that's a process of frying and little bit would not matter. Ch and check if it is done, add kasoori methi stir again for a minute. Ready to serve with chapati or paratha.