Archive for September, 2008
Ingredients
450g rohu or any other firm white fish fillets
1/2 cup vegetable oil
1 level tsp cumin seeds
1/2 level tsp mustard seeds
1 garlic clove,skinned
1 inch piece fresh ginger, peeled
1 tsp ajowan (carum)
3-4 green chilli
1/2 level tsp ground turmeric
1 tsp. Red chili powder
Salt to taste
8-10 green -cardamoms
4 black cardamoms (bari Iliachi)
6 cloves
10 pieces of black pepper
1 inch cinnamon stick
2 bay leaves
8-10 dried plumb (allo bahara)
Oil or ghee
6 pieces green chillies
2 tbs. Coriander leave
2-3 tbs of Yellow food color
Instructions
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1/4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1/2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
Ingredients
4 carrots
2 potatoes
1 cup peas
1 apple
1 cup beans
Juice of one lemon
Mayonnaise
Salt & pepper to taste
Instructions
1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.
2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.
3. Add lemon juice, salt and pepper to the mayonnaise and mix well.
4. Pour the lemon mayonnaise over the vegetables and mix gently.
5. Break the lettuce up into large leaves and use to line a salad bowl.
6. Spoon the vegetable mixture on the top of the leaves. Refrigerate for several hours.
Ingredients
4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio
Instructions
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.
Kashmiri Chai (Tea)
Ingredients
1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder
Syrup:
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence
Instructions
1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls.
2. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes.
3. Just before removing from heat add kewra essence. Garnish with pista.
4. Chill and serve.
Ras Malai