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FISH FRY

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                                                                INGREDIENTS 500 GRAMS OF ROHU FISH(YOU CAN USE ANY KIND OF FISH) PINCH OF TURMERIC PINCH OF SALT FOR FISH FRYING BETTER 3 T/S OF RICE FLOUR 2 T/S OF CORN FLOUR 1 T/S OF ORGANO(OPTIONAL) 1/2 T/S TURMERIC POWDER 1 T/S CHILI POWDER 1 T/S CORIANDER POWDER 2 T/S GINGER-GARLIC PASTE SALT TO TASTE OIL FOR SHALLOW FRYING. (NOTE:-YOU CAN ALSO DEEP FRY THE FISH INSTEAD OF SHALLOW FRYING.) METHODS. TAKE DEKCHI OR BIG BOWL. CLEAN THE FISH. NOW ADD PINCH OF TURMERIC POWDER AND LITTLE BIT OF SALT. GIVE A NICE MASSAGE TO THE FISH. NOW HEAT A KADHAI ADD 5 T/S OIL. NOW SHALLOW FRY FISH PIECES. (A VERY IMPORTANT NOTE TO OIL. IF THE FISH STICK BOTTOM OF THE KADHAI THEN TURN OFF THE GAS WHEN THE OIL IS BECOME AT ROOM TEMPERATURE THEN YOU EASILY TURN ANOTHER SIDE OF FISH. AGAIN IMPORTANT NOTE FOR ALL:-WHEN YOU SHALLOW FRY ANY KIND OF FISH THEN YOU HAVE COOK IT ON MEDIUM TO HIGH FLAME.) AFTER SHALLOW FRY ALL
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MUNG SARSO SAAG KI SABZI

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INGREDIENTS 1/2 CUP SOAKED MUNG DAAL 300 GRAMS CHOPPED SARSO KA SAAG 2 MEDIUM SIZED CHOPPED ONION 1 BIG CHOPPED TOMATO 3 T/S CHOPPED GINGER-GARLIC 1 T/S TURMERIC POWDER 1 1/2 T/S CHILI POWDER 1 T/S CORIANDER POWDER 1/2 T/S CUMIN 200 ML WATER 3 T/S OIL SALT TO TASTE METHOD HEAT A PRESSURE COOKER. ADD OIL & ADD SOME CUMIN SEEDS AND LET IT CRACKLE THE CUMIN SEEDS. NOW ADD CHOPPED ONION. AND COOK THE ONION UNTIL THE ONION GETS TRANSPARENT. THEN ADD CHOPPED GARLIC-GINGER AND COOK IT TILL THE ALL AROMAS OF GINGER-GARLIC COME OUTSIDE AND SPREAD THE AROMA ALL OVER THE KITCHEN. AT THIS TIME ADD MUNG DAAL AND MIX IT WELL WITH ONION & GINGER-GARLIC. NOW LET'S ADD SOME ROUGHLY CHOPPED TOMATOES AND SOME CHOPPED CHILI. ADD CHOPPED SARSO KA SAAG. AND MIX IT WELL. ADD SOME TURMERIC POWDER,CHILI POWDER AND CORIANDER POWDER. AGAIN MIX IT WELL. ADD SOME SALT OR ACCORDING TO YOUR TASTE. ADD SOME WATER AND PRESSURE COOK IT FOR 20 MINUTES ON MEDIUM FLAME. SERVE
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PALAK MASHROOM

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INGREDIENTS 200 GRAMS OF PALAK LEAF 4 LARGE CHOPPED MASHROOM 1 MEDIUM FINE CHOPPED 4 SLICED CHILLI 10 CLOVE OF GARLIC 1/2 T/S CUMIN 1/2 T/S TURMERIC POWDER 1 T/S CHILLI POWDER 30 GRAMS CRUMBLED PANNER OR CHHENA 1 T/S CORIANDER POWDER 1/2 CRUSHED KASURI METHI 3 T/S OIL SALT TO TASTE METHODS HEAT A KADHAI.ADD PALAK LEAF NOW ADD SOME WATER IN TO KADHAI. AND LET BRING THE BOIL PALAK. ADD SOME 5 GARLIC AND ALSO BOIL THE GARLIC CLOVE WITH PALAK. BOILED THE PALAK AT LEAST 5-7 MINUTES. AFTER BOILING THE PALAK. KEEP IT SIDE AND LET IT COOL FIRST. AFTER 10 MINUTES TAKE THE PALAK AND GARLIC AND PUT THE IN THE BLENDER AND BLEND IT UNTILL THE SMOOTH PURY. AGAIN HEAT A KADHAI AND ADD 2 BAY LAEF AND SOME CUMIN. NOW ADD SOME CHOPPED ONION AND CRUSHED GARLIC. ADD SOME MASHROOM AND MIX IT WELL. NOW ADD PALAK PURY. ADD SOME WATER AND MIX IT WELL. ADD SALT. NOW ADD SOME TURMERIC POWDER,CHILLI POWDER, AND CORIANDER POWDER. MIX IT WELL. CRUMBLE SOME PANEER AND SIMMER IT F
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