Sour And Spicy Fish Curry

 Sour And Spicy Fish Curry

Ingredients:

1. 300 gm fish cut into big pieces( any big fish)
2. 5-6 tbsp white oil / sesame oil
3. 1/2 tsp fenugreek seeds
4. 1 medium size onion (finely chopped)
5. 1 large tomato (chopped)
6. 2 tbsp garlic chopped
7. 5-6 curry leaves
8. 1 tsp chilli powder
9. 1 tbsp turmeric powder
10. 1 tsp coriander leaves
11. 5-6 tbsp tamarind pulp
12. Salt to taste

Preparation:

• Firstly wash the fish pieces and spread little salt and keep aside.
• Take tamarind pulp into a bowl and add 1-2 cups of water. 
• Soak them for 25-30 seconds and mash it well.
• Take a pan and heat oil.
• Fry the both side of fish pieces lightly and keep it another bowl.
• Now add  fenugreek seeds,chopped garlic in the remaining oil.
• Fry it for few seconds on low heat.
• Next add onions and tomatoes.
• Mix it well and cook for 3-4 minutes
• Add curry leaves.
• After few seconds add tamarind water,chilli powder,coriander powder and turmeric powder.
• Add salt according to taste.
• Lastly add fried fish pieces and leave it to boil.
• When gravy becomes thick remove the pan from heat.
• Garnish with curry leaves.  

          Serve with rice.

Tips----

               If you like more spicy than add fried red chilli .

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Mutton Keema curry

Mutton Keema curry

Ingredients:

1. 500 gm mutton keema(minced meat)
2. 2 tbsp ginger paste
3. 2 tbsp garlic paste
4. 2  green chilli chopped
5. 1 onion chopped
6. 1 tbsp red chilli powder
7. 1 tbsp turmeric powder
8. 3-4 tbsp oil
9. 2 tbsp cashew nut paste
10. 1 tbsp garam masala (cinnamon, cardamom, clove) dry roast powder.
11. 1/2 tsp coriander leaves
12. Sliced lemon
13. Salt to taste

Preparation:

• Firstly clean mutton keema.
• Marinate with turmeric powder,chilli powder, salt and ginger-garlic paste.
• Add little oil, chopped green chilli and onion.
• Mix well and leave it for 20 minutes.
• After that take a cooking vessel and heat oil.
• Add marinated keema and cook it for 10 minutes.
• Add little water to boil properly.
• Fry it  in low heat until oils separate from masala.
• Add cashew nut paste and stir well.
• Finally add garam masala and remove the vessel from heat.
• Garnish with few coriander leaves and sliced lemon. 

        Serve hot with rice , paratha and roti.

Tips-----

                   Use lukewarm water to boil keema and without garam masala keema is not good.

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Palak(spinach) Curry

Palak(spinach) Curry

Ingredients:

1. 500-600 gm chopped spinach 
2. 1 medium size potato (cut into 1/2" cube pieces)
3. 200 gm pumpkin(cut into 1/2" cube pieces)
4. 1 medium size brinjal (cut into 1/2" cube pieces)
5. 1 tsp fennel seeds
6. 1 tsp fenugreek seeds
7. 1 tsp black cumin seeds
8. 1 tsp mustard seeds
9. 2-3 green chilies 
10. 1 tbsp turmeric powder
11. 1 tsp sugar
12. 3-4 tbsp oil
13. Salt to taste

Preparation:

• Wash all vegetables properly and drain excess water.
• Take a cooking vessel and heat oil.
• Add  fennel seeds,fenugreek seeds,black cumin seeds, mustard seeds.
• Fry it for few seconds.
• Add potatoes, pumpkin and brinjal.
• Add salt and turmeric powder.
• Mix well and cook for 2-3 minutes.
• Add spinach and green chilies.
• Stir well and cover the vessel.
• Cook in medium heat until potatoes are tender.
• When water becomes dry then add sugar.
• Mix it and remove the vessel from heat .     

        Serve hot with rice and roti.

 Tips------

            Before cooking boil the spinach leaves for 30 seconds and drain excess water.

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Rice Kheer

Rice Kheer

Ingredients:

1. 1/2 (half) cup medium grained soak rice (basmati)
2. 2 ltr milk
3. 1 cup sugar crumbs
4. 1 tbsp ghee/ butter
5. 8-10 cashew nuts
6. 10-12 raisins
7. 2 bay leaf
8. 5-6 green cardamom crushed

Preparation:

• Soak the rice for half an hour and drain the excess water.
• Add ghee into the rice.
• Mix well and keep aside.
• Now take a large bottomed vessel and pour milk.
• Put the vessel on medium heat.
• Add bay leaf and let it come to boil.
• Stir carefully and not to let the milk burn.
• Add rice and stir well.
• Reduce the heat to low.
• Stir constantly so that rice not stick to bottom.
• When the rice has cooked soft and milk has reduce then add sugar.
• Keep stirring.
• Cook until the milk has reduce half.
• Add few cashew nuts and raisins.
•  Remove the vessel from heat.
•  This total process takes 25-30 minutes.
• Garnish with cashew nuts and raisins.

         Serve when cool

Tips-----

             Rice has cooked soft, not mushy so take care. Do not over cook. 

             Use non stick cooking vessel.

  

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Masala Chicken

Masala Chicken

Ingredients:

1. 500 gm chicken (cut into large pieces)
2. 2 tbsp curd
3. 1 tbsp turmeric powder
4. 1 tbsp kashmiri chilli powder
5. 1 tbsp red chilli powder
6. 1 tbsp black pepper powder
7. 1 tbsp cashew nut paste
8. 2 tbsp ginger paste
9. 2 tbsp garlic paste
10. 1/2 cup milk
11. 2 large chopped onion
12. 1chopped tomato
13. 1-2 cinnamon stick crushed
14. 3-4 green cardamom crushed
15. 2-3 clove crushed
16. 4 tbsp oil
17. 1 tbsp coriander leaves
18. Salt to taste

Preparation:

• Wash the chicken pieces properly by lukewarm water.
• Add salt, red chilli powder,turmeric powder,black pepper powder and curd.
• Mix all well and leave it for marination half an hour.
• Take another bowl and make a paste with milk and cashew nut paste and keep aside.
• Take a covered  bottomed vessel and heat oil.
• Add onions and fry until light brown.
• Next add tomatoes and cook it for 2-3 minutes.
• Add ginger-garlic paste and stir well.
• After that add marinated chicken and kashmiri chilli powder.
• Spread crushed cinnamon, clove and cardamom.
• Mix well and cook it for 5 minutes in low heat.
• Add milk-cashew paste. 
• Stir and covered the vessel.
• When chicken pieces are soft and oils floating remove it from heat.
• Garnish with coriander leaves.

           Serve hot with paratha, roti and hot rice.

Tips-----

          If necessary use 1-2 cups warm water to boil chicken. 

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Dry Fish Masala

Dry Fish Masala

Ingredients:

1. 200 gm any dried fish
2. 1 large chopped onion
3. 1 tbsp turmeric powder
4. 1 tbsp red chilli powder
5. 2-3 green chilli
6. 1 tbsp lemon juice
7. 3-4 tbsp mustard oil / white oil
8. 5-6 curry leaves
9. 2 tbsp garlic paste
10. 1 tbsp ginger paste
11. Salt to taste

Preparation:

• Take dry fishes into a bowl and soak them in lukewarm water for 15-20 minutes.
• There after add chilli powder , turmeric powder,salt and lemon juice into it.
• Mix them well.
• Take a frying pan and heat oil.
• Fry the both side of fish until light brown.
• After frying remove it and keep aside.
• Add onion and curry leaves in the remaining oil.
• Add green chilli ,garlic paste and ginger paste.
•  Saute it for 2-4 minutes.
• Add 1 tbsp lemon juice and mix well.
• Remove the pan from heat.
• Add fried fishes and cover it for 2-3 minutes.
• Garnish with sliced lemon.

         Serve hot with plain rice.

Tips-------

              Clean fishes properly to remove dirt and excess salt.

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Chicken Cutlet

Chicken Cutlet

Ingredients:

1. 500 gm minced chicken
2. 1 large onion,ground
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tbsp coriander leaves paste
6. 2 tbsp black pepper,crushed
7. 1 tbsp green chilli paste
8. 2 cups cornflour
9. 2 eggs
10. 2 tbsp lemon juice
11. white oil for deep frying
12. Salt to taste
13. 1 sliced lemon
14. 1 thinly sliced onion
15. 1 bunch coriander leaves

Preparation:

• Take a big bowl and add ground onion, ginger paste, garlic paste with minced chicken.
• There after add salt, black pepper, chilli paste,lemon juice and coriander leaves paste.
• Now mix well and leave it for 1/2 an hour.
• Take another bowl and make a batter with cornflour, eggs and salt.
• Make medium size oval shape cutlet by hand with marinated minced chicken.
• Heat oil in a bottomed vessel for deep frying.
• After that dip the chicken cutlets into batter and fry until golden brown.
• Lastly garnish with sliced onion,lemon and coriander leaves.

         Serve hot with tomato sauce.

Tips----

                  Don't use water in the batter. 

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Paneer (Cheese) Rezala

Paneer (Cheese) Rezala

Ingredients:

1. 300 gm paneer (cheese) cut into 1/2" cube pieces
2. 1 large onion paste
3. 1 cup milk
4. 4 tbsp  ghee/ white oil
5. 2 tbsp cashew nut paste
6. 1 tbsp poppy seeds paste
7. 2-3 green cardamom
8. 2-3 cloves
9. 1-2 cinnamon stick
10. 1 pics dry red chilli
11. 7-8 black pepper (crushed)
12. 2 tbsp sugar
13. 1 tbsp ginger paste
14. 1 tbsp garlic paste
15. 1 bay leave
16. Salt to taste  

Preparation:

• Take a pan and heat ghee/oil.
• Add the paneer pieces.
• Fry it lightly and keep aside.
• Now add bay leaf and dry red chilli in the remaining oil / ghee.
• Next add green cardamom, cinnamon, clove, black pepper, sugar.
• Fry it for few seconds.
• After that add ginger-garlic and onion paste.
• Stir well for 1-2 minutes and add cashew,poppy paste.
• Now add fried paneer ( cheese) pieces.
• Stir gently and cook for 2-3 minutes in low heat.
• Finally pour milk into it and cover the pan for 3-4 minutes.
• When oil comes out from gravy remove it from heat.

          Serve with hot rice and paratha.

Tips-----

          Don't over fry the paneer (cheese) pieces as it will become hard.

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Veg Pulao

Ingredients:

Veg Pulao

1. 3 cups fine cooked rice
2. 2 tbsp vegetable (olive)/white oil  
3. 2 tbsp butter
4. 1 tbsp cumin seeds
5. 2 tbsp grated ginger
6. 1 tbsp fennel seeds
7. 1 tbsp chopped garlic
8. 1 big chopped onion
9. 1 cup red and green chopped capsicum
10. 2-3 chopped tomatoes
11. 1/2(half) cups green peas
12. 3-4 chopped green chills
13. 1 tbsp garam masala ( green cardamon, clove, cinnamon stick) dry roast powder
14. 1/2 (half) tbsp turmeric powder
15. chopped coriander leaves
16. salt to taste

Preparation:

• Take a cooking vessel and heat the butter and oil.
• Add 1 tbsp cumin seeds and 1 tbsp fennel seeds.
• After few seconds add chopped onions, grated ginger and garlic.
• Stir well and add chopped green chills.
• Next add chopped tomatoes,turmeric powder, salt and capsicum.
• Add green peas and cook for few minutes.
• Add the cooked rice and spread garam masala.
• Mix them well and cook for another 3-4 minutes.
• Garnish with coriander leaves.

           Serve hot with dry roasted papad.

Tips-------

                Do not over cook the rice because it becomes mushy and loose minerals.

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Quick Fish Roll

Ingredients:

Quick Fish Roll

1. 500 gm fish fillets 
2. 2 boiled potato 
3. 2 big chopped onion
4. 3 chopped green chilli
5. 1 tbsps red chilli powder
6. 1 tbsps black pepper powder
7. 2 eggs
8. 1/2 (half) cup chopped coriander leaves
9. 2-3 tbsps lemon juice
10. 1 tbsps garam masala ( green cardamom, clove and cinnamon stick) 
11. 2 cups flour
12. white oil for fry
13. 1 cup bread crumbs 
14. Tomato sauce
15. Chilli sauce
16. 1 cucumber thinly sliced
17. 1 onion thinly sliced
18. Salt to taste

Preparation:

• Firstly wash and clean the fish fillets properly.
• Boil it and remove the bones.
• Mix lemon juice and salt into it and keep aside.
• Take a pan and heat 4-6 tbsps oil.
• Add chopped onion, green chilli, red chilli powder and chopped coriander leaves.
• Next add salt, black pepper powder, boiled fish and garam masala powder.
• Mix well cook for 3-4 minutes.
• Remove fish from heat.
• Add boiled potato and mix with hand.
• Make  rolls by hands one by one.
• Take another bowl and make a thick batter with flour,salt and eggs.
• Dip the fish rolls into batter and again roll it in bread crumbs.
• Take a deep frying vessel and pour oil.
• Heat oil properly and fry the rolls until gets golden brown.
• Garnish with sliced cucumber and onion.

          Serve hot with tomato and chilli sauce.

Tips-----

           Do not over boiled the fish fillets. Its become test less.

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