Fishegg Base Tikka

You have heard pizza base, burger base, sandwich base but have you heard about non-veg base ?
Yes a non veg base which is new and unique Recipe of mine.

The most family loving, tasty and amazing preparations that I made.
Whenever I bring rohu fish ;I make sure fish eggs inside the fish tummy.
I never leave it while cutting for fisherman or anyone else . I bring it and cook in varieties.

I remember my Mom used to cook them like fritter with loads of onions and Chillys to avoid the fishy smell which is quite simple but we all enjoyed the fritters.
For a change sometimes I prepare fish eggs like chilly, do piyaja, pepper Fry's,Kassa,butter masala , simple with tomato onion curry and so on .......
Today I am sharing the base of fisheggs which you can cut and cook in various ways. As per my suggestion Rohu fishegg is the best compare to others.

Have a look...

Ingredients:

500 g Rohu fishegg
4 tbsp Gram flour
1 tbsp Ginger/Garlic paste
1 tbsp Garam masala powder
Salt to taste
Oil for frying

Preparations:

Take a bowl mash the eggs with using your hand and remove the thin transparent skin and . Add gram flour,g/g paste,garam masala powder and salt mash and mix properly. And keep aside.
Heat a frying pan add 2 tbsp oil spread all over the pan then pour the fishegg mix on middle of pan. Spread as round to touch the edges of pan. Cover the lid cook for 10 minutes on low flame.
After 10 minutes flip it cook another 10 minutes.
It's looks just like a thick pancake.
Switch off the flame and remove in a dry plate cut into squares.
It's ready to cook for any type of gravy or fries.

*Do not add onion or any liquidity to it .
*If you add it becomes soft.
*We need a hard base which is soft after another cooking process.
*It is just like non-veg Paneer
* You may store in refrigerator.

You may also eat as it is.

So today I enjoy this as tikka just clip on skewers and burnt over flame and serve with onions .

Fishegg Base Tikka 2

Fula kobi kukuli macha rai

Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...

Methi saga dali tadka

The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch Onion big sized 2 Tomato chopped 2 Garlic pods 10 thin sliced Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4 whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes and dal is completely cooked Heat 2 tablespoons of oil...

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...

Odisha Plates

Search This Blog