Posts

Showing posts from 2016

FISH FRY

Image
INGREDIENTS


500 GRAMS OF ROHU FISH(YOU CAN USE ANY KIND OF FISH)PINCH OF TURMERICPINCH OF SALT
FOR FISH FRYING BETTER

3 T/S OF RICE FLOUR2 T/S OF CORN FLOUR1 T/S OF ORGANO(OPTIONAL)1/2 T/S TURMERIC POWDER1 T/S CHILI POWDER1 T/S CORIANDER POWDER2 T/S GINGER-GARLIC PASTESALT TO TASTEOIL 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 THE PIECES OF FISH THEN YOU MAKE THE BATTER.

FOR BETTER

TAKE A BOWL. ADD 2 T/S OF CORNFLOUR,3 T/S OF RICE FLOUR AND …

MUNG SARSO SAAG KI SABZI

Image
INGREDIENTS

1/2 CUP SOAKED MUNG DAAL300 GRAMS CHOPPED SARSO KA SAAG2 MEDIUM SIZED CHOPPED ONION1 BIG CHOPPED TOMATO3 T/S CHOPPED GINGER-GARLIC1 T/S TURMERIC POWDER1 1/2 T/S CHILI POWDER1 T/S CORIANDER POWDER1/2 T/S CUMIN200 ML WATER3 T/S OILSALT 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 IT WITH ROTI AND PICKLE.

##LET'S SEE THIS RECIPE S…

PALAK MASHROOM

Image
INGREDIENTS

200 GRAMS OF PALAK LEAF4 LARGE CHOPPED MASHROOM1 MEDIUM FINE CHOPPED4 SLICED CHILLI10 CLOVE OF GARLIC1/2 T/S CUMIN1/2 T/S TURMERIC POWDER1 T/S CHILLI POWDER30 GRAMS CRUMBLED PANNER OR CHHENA1 T/S CORIANDER POWDER1/2 CRUSHED KASURI METHI3 T/S OILSALT 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 FOR 3 MINUTES ADD GARAM MASALA AND SOME OF KASURI METHI.A…