CHATPATTA ROHI CURRY

Ingrediants:

1kg crap fish
1 big size tomato
1 big size onion
1"ginger
10 piece garlic cloves
5 piece garlic chopped
2 tsp Kashmiri red chilli pd
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 fried fenugreek powder
1 pinch Hing
1/2 pinch ajwain
Black salt(instead of salt use black salt)
(use according to your taste)
Chopped coriander leaves for garnishing.

Preparations:

Clean fish and cut into 1 inch thickens.
Marinate the fish steaks in 1 teaspoon turmeric pd.
and salt for about 10-15 minutes.
It helps fish to absorb the spices and flavors.
Grind a smooth paste of tomato,onion, ginger,garlic and keep aside.
Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd.
and make a paste along with water and set aside.
Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed,
cumin,fenugreek seeds. When they splutter
add the masala paste mix and saute till the raw flavor disappears
and oil separates from masalas.
Now add tamarind paste and enough water and bring it to a boil.
After nice boil Slide the fish pieces carefully cover and cook for 10 minutes.
Do not stir just cook simmer till gravy is thicken and the fish is cooked.
Serve hot and Garnish with coriander leaves.

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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