Ingredients :
1 bowl bolangir fish / Silver fish
1 tbsp coriander seeds
1 cup grated coconut
1 tsp cumin seeds
1/2 chopped onion
1/4 tsp fenugreek seed
1 pinch carom seeds (ajwain)
1/2 tsp turmeric pd
4-5 dried red chillies
1/2 tsp peppercorns
2-3 garlic cloves
1 small marble sized tamarind
Salt
Oil
For Tempering :
1/2 chopped onion
1/4 tsp fenugreek seeds
Method :
Clean the fish and keep aside.
Dry roast coriander, cumin, red chillies, peppercorns, fenugreek seeds and ajwain.
Blend all the roasted ingredients along with coconut, garlic, onion, turmeric pd, tamarind and water to a very fine paste.
Heat a pan. Add the ground paste and bring it to boil. Add the cleaned fish to it and add water to required consistency. Mix well and simmer.
Heat a small pan. Add 1 tsp of oil. Add chopped onion and fenugreek seeds and fry till it turns brown. Add this to the above gravy and cover the lid.
Serve hot with Steamed Rice.
Ingredients :
For Koftas :
1 cup Spinach (Washed and fine chopped)
1 tbsp grated paneer
1 cup potatoes (boiled and mashed)
2-3 green chilly paste
1 inch ginger paste
4-5 garlic paste
2 slices of bread
1 tbsp cornflour
Salt to taste
Oil (for deep fry)
For the Gravy :
1 bunch spinach (washed, blanched and pureed)
1/2 cup cashew paste
1/4 cup poppy paste
1/4 tsp cumin pd
1/4 tsp coriander pd
1 cup tomato puree
1 tsp ginger and garlic paste
1 tsp garam masala pd
1 cup onion paste
1 tsp cumin seeds
1 tsp red chilly pd
1 tbsp Oil
Salt to taste
Method :
Mix all the above ingredients for koftas except cornflour and make round balls. Roll them in cornflour and deep fry in oil.
Heat oil in an another pan. Add cumin seeds, onion paste, ginger and garlic paste. Saute till brown. Add tomato puree and cook till raw smell disappears. Add red chilly pd, cashew paste and poppy paste. Cook for few mins. Add the palak paste, cumin and coriander pd. Then add garam masala pd. Add 1 cup of water and adjust the consistency. Add Salt to taste. Stir it and cook till done.
Just before serving, spread the koftas on the dish and pour the gravy over the koftas.
Serve hot with Roti or naan.
Ingredients :
2 big White Promfrets
1 tsp red chilly pd
1/2 tsp turmeric pd
1 tbsp lemon juice
1 cup grated coconut
1/4 cup mint leaves
1/4 cup roasted and crushed peanut
1 inch ginger piece
2-3 green chillies
4-5 garlic cloves
1/2 cup chopped coriander leaves
1 tbsp Rawa / Semolina (for frying)
1 tsp Rice flour (for frying)
Oil
Salt to taste
Method :
Wash, clean and dry the fish. Carefully slit the fish in between till the tail. Make slits on the belly on both the sides of the fish.Marinate the fish with lemon juice, red chilly pd, turmeric pd and salt. Keep aside for 30 min.
Grind coriander leaves, green chilly, ginger, garlic, mint leaves, peanuts and coconut to a coarse paste.
Stuff this mixture inside the belly of the fish and coat on both the sides of the fish where slits have been done.Keep this aside for half an hour.
Take rice flour and Rawa in a dish. Mix both the flour and roll the fish in it. Heat the oil in a frying pan and cook the fish on a medium heat till crispy crust on both sides. Goes well with steamed Rice and Dal.
Ingredients :
2 cups Raw Rice/Boiled Rice
1/2 cup grated coconut
Salt
For the gravy :
1/2 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
5-6 dried red chillies
1/2 tsp turmeric pd
3-4 garlic
1/4 chopped onion
1/4 tsp fenugreek seeds
For Tempering :
1 tsp mustard seeds
1 sprig curry leaves
1 dried red chilly
1 tsp oil
1/4 tsp asafoetida
Method :
Wash and soak rice for 4 hrs. Grind the rice and coconut to a coarse paste. Add salt to taste.
For the gravy, dry roast all the ingredients above except turmeric pd, garlic and onion. Blend to a fine paste by adding turmeric pd, garlic and onion and little water.
Steam the idli steamer with 3 cups of water. Make long shapes out of the above rice batter and steam it.
Cool it and then cut into small shapes.
Heat the gravy on a low flame and add this dumplings into the gravy and simmer till done.
Then temper it with oil, mustard seeds, hing, red chilly and curry leaves.
Serve after an hour so that the dumplings get absorbed by the gravy.
Ingredients :
1 cup White Chick peas (Kabuli chana)
1 teabag
5-6 garlic cloves
1/2 " inch grated ginger
2-3 green chillies
1 bay leaf
2-3 cloves
1/2 " inch cinnamon stick
2-3 green cardamom
1 tsp cumin seeds
1 tsp anardana pd
1 black cardamom
1 tsp red chilly pd
1 large onion fine chopped
1 large tomato chopped
1 tbsp Chole masala pd
1 tsp cumin pd
1 tsp coriander pd
Fresh coriander leaves (for garnish)
Salt to taste
1 tbsp Oil
Method :
Wash and soak chick peas for 8 hrs or overnite.
Pressure cook chick peas along with 3 cups of water, tea bag, cinnamon stick, black and green cardamom, cloves, bay leaf and salt. Cook till soft and tender.
Drain the water and discard the teabag.
Heat oil in a heavy bottomed pan. Add cumin seeds, green chillies, grated ginger, garlic and onion. Saute till brown. Add tomato and saute for few mins. Then add red chilly pd, cumin and coriander pd, chole masala and anardana pd. Mix well.
Then add the boiled chana and simmer for 4-5 mins. Then add the remaining water or stock to it and bring to boil. Adjust the salt and garnish with coriander leaves and onion rings.
Serve with Roti or Batura.
Ingredients :
2 cups Raw Rice
1/2 cup urad dal
Salt
Oil for greasing
Method :
Wash and soak rice and urad dal for 5 hrs.
Grind the urad dal along with water to a fine paste.
Then grind the rice to a coarse paste.
Now mix both the batter together and add salt.
Set it for fermenting for 8-9 hrs or overnite.
Grease the idli steamer with oil and fill each of them with 3/4th full of batter.
Steam the idli for 10-15 mins.
Serve with sambar or chutney.
Sambhar and coconut chutney recipes are already posted.
Ingredients :
2 cups Raw rice
1/2 cup urad dal
1/4 tsp fenugreek seeds (optional)
Ghee for greasing
Salt
Method :
Wash and Soak Fenugreek seeds, Rice and urad dal for more than 5 hrs.
Using a little water in a blender grind all the ingredients to a fine paste.
Add salt to taste.
Allow it to ferment for more than 8 hrs or overnite.
Heat a pan. Sprinkle a little oil. Pour a ladleful batter and spread it in a circular motion. Cover the lid and cook for few seconds. Flip it and cook for a second. Now grease ghee on top.
Serve hot with coconut chutney.
