Ingredients:
1 kg Fish cut in cubes and deep fried , drained and kept aside
200 gms salt
3 tbsp coriander pwd
1 1/2 tsp cumin (jeera)
1tbsp mustard
1 tsp fenugreek (methi)
3 tbsp poppyseed (KhusKhus)- soaked overnite & ground overnight to make a paste
8 big pods of garlic ( 4 peeled and ground and the other 4 just peeled)
100 gms ginger
100 gms green chillies slit lengthwise
2 cups vinegar
1 tsp sugar
1/4 kg red chillie pwd- soaked overnite in salt solution.
Method:
Make a solution of salt water. Strain and keep aside. Deep fried Fish should also be drained of the oil and kept aside. Fry the peeled garlic and ginger pieces in a little oil and keep that aside as well. Grind all the ingredients together except for khus khus and chilli powder paste and slit green chillies.
In a little oil, put mustard seeds, when it splutters add the chilli paste, fry on low flame for 2 minutes.Add the ground masala ,the salt solution and vinegar and allow it to boil for 2-3 minutes. To this add the sugar and the khus khus paste. Cook for another 5 minutes.Add the dep fried fish pieces and the fried garlic and ginger pieces as well as the slit green chillies. Mix this well and keep it overnite covered by a dry cloth tied around the mouth of the vessel. Next morning open the cloth and check for the spices and seasoning, add if it is required and bottle it . You can add a little oil once it is bottled on the top to preserve it a little longer.
Here is a simple salad thats easy to make and yummy as well as healthy.
Ingredients:
Beetroot- 2 medium sized, peeled washed and grated.
Pomegranate: 1 ( skin removed and seeds kept aside)
Salt to taste.
Method:
Just toss the grated beetroot, pomegranate seeds and salt together . Viola salad ready .
Ingredients
1 lb. tender lamb, cut into cubes
1 stick cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yoghurt)
1 pod garlic
1″ piece ginger
4 tbsp ghee/oil
23 tsp chopped coriander leaves
Salt to taste
Instructions
1. Powder 1/2 the cinamon stick, 1 clove and 1 cardommom.
2. Mix with some salt and rub this on the lamb.
3. Set aside for 10 minutes.
4. Pressure cook the lamb til soft.
5. Drain and set aside.
6. In 1 tbsp ghee, fry the green chillies,1/2 a
7. sliced onion, poppy seeds, ginger and garlic.
8. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinamon, clove and cardammom.
9. Heat the remaining ghee and saute the onion cubes.
10. When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala.
11. Now add the chopped tomatoes and fry for another couple of minutes.
12. Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
12. Remove from heat and mix in the cooked lamb and salt to taste.
13. Add some water if the dish is too dry and heat through.
14. If the meat was not fully cooked before, it should in this step.
15. To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala.
16. Serve garnished with chopped coriander leaves.
Ingredients
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp
Bread crumbs 3 1/2 cups
Paprika powder 2 tsp
Salt to taste
Oil for frying
Batter
White flour 1 cup
Milk 1/2 litre
Water 1 cup
Salt to taste
Instructions
1. In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt.
2. Mix well and marinate the chicken in this mixture for 45 minutes.
3. Separately, mix the bread crumbs and paprika powder.
4. Now prepare a thick batter by combining flour, milk, salt and water.
5. Dip the chicken fingers in the prepared batter, then roll in bread crumbs.
6. Fry on low heat till they turn golden brown and crisp.
7. Serve hot with chilli sauce, ketchup or chutney.
Ingredients:
1 tin condense milk
1 tin fresh milk ( same measurement as condense milk)
1 tin curd
Instructions:
Blend all the ingredients in a blender, for a few minutes. Steamm in a steamer for 10 minutes. If using a pressure cooker dont use the weight .Cool it and refrigerate till serving time.
Ingredients:
Jelly- any flavour-one packet
Water- 2 tea cups(500 ml)- one hot , one cold
Sugar- 3 tbsps
Condense Milk- 1/2 tin
Cream- 1/2 tin ( same as condense milk)
Instructions:
Prepare jelly as instructed in the packet. Just adding the sugar to it with the water .
Now put all the ingredients in a blender and whisk till frothy. Set in either individual serving bowls or In a big glass Serving dish. Refrigerate it till serving time ( Not in the freezer but in the main compartment ).
Ingredients
Mangoes – 4-5 ripe ones cut to big chunks.
Grind Together -1/4 coconut, 2-3 green chillies and 1/2 tsp mustard seeds to a fine paste.
1/2 tsp Oil for seasoning,
1/4 spoon mustard seeds
Few curry leaves
2-3 cloves of Garlic sliced
2 dried red chillies
Curds- 1 litre
Method:
In a pan , pour the oil and to the hot oil add mustard, curry leaves, garlic and redchillies, To this add the ground paste, Give it a single boil and add the mangoes. Keep on flame for 5 more minutes, remove from fire and allow to cool down. When cool add the curd, salt and sugar to taste.
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)