Rohu Fish Biryani

Rohu fish biryani

Ingredients:

Fish fry

1 Rohu fish
Curry Cut
Marinated with
½ tsp Termeric
1 tsp Curry masala powder
1 tsp Coriander powder
1 tsp Red chilly powder
1 tsp GG Pastes
And salt

Marinade and keep in refrigerator for 1 hour. Remove and fry till crispy.

For Fish Curry....

1 onion Sliced
1 Tomato paste
1 tsp GG paste
1 tsp Curry powder
1 tsp Red chilly powder
½ tsp Termeric powder
1 tbsp chopped Mint
Fried Fish
1 Cup hot water
Salt
Oil

Heat kadhai along with oil add onions saute ,add tomato paste fry till half in quantity ,add GG paste, curry powder,red chilly powder, termeric powder fry till loosen the oil and leaves fragrance.
Add 1 Cup hot water bring to nice boil,add fish cook for just few minutes.
Remove from flame sprinkle chopped Mint over it and cover the lid.

For Rice ......
Use your regular rice cooking pot
wash and soak with
4 Cup water
½ of lemon juice
2 Cup long grain basmati
2 Cardamom crushed
4 Seed of Black Cardamom
4 Cloves
1"Cinnamon into half
2 Star Anise
1 bay leaf into half
½ tsp Butter
1 tbsp Chopped Pudina

Soak for one hour after one hour cook rice on medium heat until half done
Remove the rice water on another vessel.
Keep the rice on refrigerator for 10 minutes.

Toppings

Hand full of Chopped Mint and Coriander leaves.
1 tbsp butter chilled butter cut into small cubes.
1 pinch Saffron soaked in milk.

Biryani making...

* Collect all cooked and uncooked ingredients near to kitchen platform.
*Take biryani pot grease with 1 cube chilled butter.
*Spread half of the fish curry to all over the bottom of pot.
*Spread cooked rice along with its spices
*Sprinkle chopped coriander and mint leaves.
*Complete the layers till finish.
*On top sprinkle chopped Mint and coriander leaves ,saffron milk and butter.
*Seal with air tight lid or if not possible use chapati dough to lock the flavour.
* Place the pot on gas top cook on low flame for 30min.

Serve with your choice of raita .

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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