Kani Macha Ambila

Kani Macha Ambila 1

King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila.
We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .
It is expensive but very much satisfaction to your palates,to your tummy,to your food.

Today I am going to share this recipe.
The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time.
The smell of this curry is knoked the mind and palates of your neighbours.
I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen.

Ingredients:

8 piece's of King fish
4 tbsp jaggary
1 Onion sliced
3 tbsp tamarind paste
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
1 tsp funnel seeds
2 red chilly
few curry leaves
½ tsp Hing
½ tsp turmeric pdr
½ tsp coriander pdr
1 tsp red chilly pdr
1 tsp Curry pdr
Salt
Oil

Preparations:

Wash ,Clean the fish pieces properly .
Rub turmeric and salt into the fish pieces and let's leave for half an hour's.

Take a heavy-bottomed pan and heat oil.Season with hing , cumin seeds, mustard seeds,fenugreek seeds,funnel seeds,red chilly and curry leaves.
Once they start crackles add onions until the onion becomes soft and golden brown.
Add little water stir ,add all powdered spices fry for a minute then add tamarind paste and jaggary to it stir well and fry until the raw smell of tamarind goes off then add about 3 cups of water.
Give a nice boil.
Now add raw marinated fish to the boiling gravy do not stir.
Allow it to boil the gravy for next 15 min, in midium flame.

Kani Macha Ambila 2

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.

Odisha Plates

Search This Blog