Archive for April, 2009

• Fish Molee

  Date: 2009.04.18 | Category: Fish Recipes | Response: 0

  
  Ingredients

  * 500 gm: Fish (preferably firm fleshed and single-boned)
  * 2 large: Onions
  * 3 medium size: Tomatoes
  * 4 : Green chillies
  * 1 small piece: Ginger
  * 4 cloves: Garlic
  * 1/4 tsp: Turmeric
  * 2 : Red chillies
  * 2 cup: Coconut grated
  * 1 tbsp: Vinegar
  * 5-10 pcs: Cashew nuts
  * Salt to taste
  * Oil

  Method

  1. Cut fish into thick slices, wash and keep aside.
  2. Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
  3. Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
  4. Chop tomatoes small, and keep 1/2 cup separately.
  5. De-seed red chillies and grind till smooth along with garlic and turmeric.
  6. Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
  7. Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
  8. Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
  9. Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
  10. Cover and cook over low flame till fish is done and gravy is thick.
  11. Add a little more water if gravy is too thick.
  12. Drop in the reserved tomato pieces and cook for 2 minutes.
  13. Gradually add the first milk and swirl the dish around till it is well mixed.
  14. Keep for just a minute longer on the fire and remove.
  15. Transfer to a serving dish and garnish with a single sprig of mint.
  16. Serve with plain rice or thickly sliced fresh bread

• Dahi machhi Recipe

  Date: 2009.04.17 | Category: Fish Recipes | Response: 0

  Ingredients : – 500 grams curd, 2 cups curd(yoghurt), 1 teaspoon sugar, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 2 teaspoons red chilly powder, 1 onion, 4 teaspoons ginger paste, 1 cardamom, 1 inch cinnamon, 1 bay leaf, 5 tablespoons flour, 4 tablespoons mustard oil and salt to taste.

  Preparation time : – 25 minutes     Serves : – 2

  HOW TO PREPARE : – Make a paste of the onion and keep it aside. Now take the fish and wash it well and cut it into cubes. Take the flour and put it in a plate. Roll each cube in the flour so that its evenly coated on all sides. Take a frying pan and pour two tablespoons oil and put in the fish. Fry on a high flame till the fish turn golden brown. Remove from oil and pat dry the extra oil with some paper towels. Now add the remaining oil and when its very hot add the cardamom, cinnamon and bay leaf. Sauté briefly and put in the ginger, onion, red chilly powder, turmeric and cumin. Sprinkle a little water if needed. Fry for a while or till the raw smell of the masala leaves. Blend the curd and pour it in. Simmer and cook till the oil begins leaving the edges of the pan. Put in the fish cubes, sugar and salt to taste. Mix well and cook till the gravy is thick and is a dark golden brown. Remove from flame and serve with plain white rice.

• Curried andaa ball

  Date: 2009.04.13 | Category: Egg Recipes | Response: 0

  Ingredients: - 4 eggs hard boiled, 1 egg, 2 onions, 1 bell pepper, 1 tablespoon ginger paste, 3 cups chicken stock, 2 tablespoons red chilly powder, ½ cup flour, ¼ cup corn flakes, 4 tablespoons butter, oil for frying and salt to taste.

  Preparation time : - 40 minutes     Serves : – 2

  HOW TO PREPARE: - Take a bowl and put in the raw egg and beat it. Now to this beaten egg add the corn flakes, grated boiled eggs, pepper, salt and flour. Mix it all well and make a smooth dough and make balls from it. Now take a frying pan and pour oil enough for frying. Then fry these balls in well heated oil until the balls are crisp and a dark brown. Take another pan and heat the butter and when it starts bubbling add the chopped onions and bell pepper. Fry until golden brown and then add the red chilly powder, ginger, chicken stock and salt to taste. Mix it all up and cook on a low flame for half an hour. Then add the egg balls and cook till the gravy is as thick as you want. Remove from flame garnish with fried onions, cashew nuts and fresh coriander leaves and serve.