Besani Fish In Onion And Tomato Gravy

BESANI FISH IN ONION AND TOMATO GRAVY

Hello and welcome to my corner again. Usually, on weekends, I prefer to make nonvegetarian dishes. And this Sunday I made a simple fish curry which was delicious and liked by everyone. The dish was Besani Fish In Onion And Tomato Gravy. In the dish, I have coated the boneless fish pieces in a second marination of a spicy gram flour batter and then shallow fried it adding into a spicy and flavourful gravy of onions and tomatoes. I hope you will like the recipe too and try making it sometime pretty soon. So let’s start with the recipe—

Ingredients:-For the fish marination-

  1. Fish(boneless)-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Garlic Paste-1 tsp

For the gram flour coating

  1. Gram Flour or Besan-300 gms
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1/2 tsp
  6. Dry Mango Powder-1/2 tbsp
  7. Vegetable Oil-For shallow frying

For the gravy

  1. Onions-2
  2. Ginger-Garlic Paste-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Tomato Puree-2 tbsp
  7. Garam Masala-1 tsp
  8. Salt-According to taste
  9. Green Chillies-2
  10. Vegetable oil-1 tbsp
  11. Cilantro or fresh cream-For garnish

For the tempering of the gravy

  1. Cinnamon-1 stick
  2. Cardamom-1
  3. Clove-2
  4. Bay Leaf-1
  5. Cumin-1/2 tsp

STEPS

Step 1

DSC03251.jpgWash and marinate the fish with salt, turmeric powder, and garlic paste and keep it inside the refrigerator for 3 hrs. Use boneless fish for this recipe. Here I have used Roopchanda variety of fish. You can use any other boneless variety also.

Step 2

Now take a bowl. Add gram flour and other given ingredients and make a slightly thick batter of it. Coat the fish pieces in it and shallow fry them in oil. Put on a tissue paper to remove unnecessary oil.

Step 3

DSC03259Now take a wok, add cumin and the tempering ingredients. Next, add chopped onions and ginger-garlic paste and saute for two minutes. Now add all the spices mentioned above and fry for a minute. Now add tomato puree and saute again for two minutes. And then add some onion paste and fry it to remove its rawness. Lastly, add the fried fish and water to make the gravy. Add a pinch of sugar too to get that extra flavor. Simmer the gravy on medium flame before switching the gas off. You can garnish with some chopped green chilies, cilantro or fresh cream.

Our Besani Fish In Onion And Tomato Gravy is ready. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

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Ivy Gourd Bharta

IVY GOURD BHARTA

Hello and welcome to my cooking corner again. Today I’m going to make a chutney of ivy gourd with garlic. It is great to have with dosais, appam, idli,poha, dhoklas etc. It tastes good and is a very healthier version of chutneys. You can try making it and I am sure you all will like it too. So let’s start making it—

Ingredients:

  1. Ivy Gourd-250 gms
  2. Onion-1(big)
  3. Dry RedChillies-2
  4. Garlic-A few
  5. Roasted Chana Dal or Roasted Peanuts-3 tbsp
  6. Lemon Juice-1 tsp

For the tempering:-

  1. Black Mustard-1/2 tsp
  2. Vegetable Oil-1 tbsp
  3. Curry Leaves-A few

STEPS

Step 1

Wash and cut the ivy gourds. Chop the onion. Roast the chana dal and soak it for two hours and grind it together with the other ingredients. If you want to use peanuts then do the same as above.

Step 2

Take a pan and add oil. Now add onion, garlic, dry red chilies, chopped ivy gourds, chana dal or peanuts and fry for a minute. Grind everything to get a thick paste.

Step 3

DSC03166_20181104063835676.jpg

Now mix in some mustard oil and lemon juice to the chutney. Or alternately you can temper it with the tempering given above and add some tamarind paste to it.

Our Ivy Gourd Bharta is done. Garnish with green coriander leaves. Serve it with bread,dosai,poha, dhoklas etc.

Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead. Take care. Till then healthy cooking, happy living!!!

Fish Sambhar

FISH SAMBHAR

Hello and welcome everyone to my cooking corner again. We want to eat different things in different seasons. Sometimes we crave for sweet dishes and sometimes for tangy ones. Today I had some fish in my fridge. And I thought of making a fusion recipe out of these given ingredients. So I made this recipe called Fish Sambhar. It tasted great with the goodness of fried fish and a tangy sambhar. It was liked by all. Hope you all will like it too. So here is the recipe—

Ingredients:-

  1. Boneless Fish(any type)-250 gms
  2. Toor Dal-250 gms
  3. Onion-1
  4. Tomatoes-2
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Sambhar Powder-2 tsp
  9. Garam Masala-1 tsp
  10. Tamarind Paste-2 tsp
  11. Salt-According to taste
  12. Lemon Juice-1 tsp
  13. Freshly chopped coriander-For garnish

For the tempering:-

  1. Curry Leaves- A few
  2. Asafoetida-A pinch
  3. Black Mustard-1 tsp
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

DSC03148_20181031192937782.jpgWash and marinate the fish with some salt and turmeric powder and leave it for twenty minutes. Chop the onion, tomatoes, and coriander finely. Pressure cook the dal with salt and turmeric powder.

Step 2

Take a pan and shallow fry the fish. Now take a kadhai and add oil with the tempering ingredients. Add chopped onion and fry for three minutes. Add the tomatoes and fry it too for four minutes. Now add red chilly powder and coriander powder and fry it for two minutes. Now add dal and sambhar powder, tamarind paste and let it boil for three-four minutes. Lastly, add garam masala and water for the gravy and let it simmer for ten minutes.

Step 3

DSC03149_20181031192640806.jpg Now add in the fish pieces. Garnish with freshly chopped coriander and lemon juice.

Our Fish Sambhar is done. Serve it with steamed rice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Dhokla Idli Chat

 DHOKLA IDLI CHAT

Hello everyone.Welcome once again to my cooking corner. Today I’ll be sharing a quick and tasty recipe which has two fun ingredients idli and dhokla combined together with potato and panir and lots of drizzlers, red and green chutney to make an awesome perfect brunch or snack dish, so lively so fresh. So let’s start with this amazing snack—

Ingredients:-

  1. Idli-3
  2. Dhokla-3
  3. Curd-250 gms
  4. Potato-1
  5. Panir-100 gms
  6. Salt-According to taste
  7. Sugar-A pinch
  8. Dry Mango Chutney-2 tbsp
  9. Cilantro and Mint green chutney-2 tbsp
  10. Raw Peanuts-2 tbsp
  11. Green Chillies-2
  12. Red Chilly Powder-1 tsp
  13. Chat Masala-1 tsp
  14. Black Pepper Powder-A pinch
  15. Fresh Chopped Cilantro-For garnish

For the tempering:-(Optional)

  1. Black Mustard-1 tsp
  2. Asafoetida-A pinch

STEPS

Step 1

DSC03137.jpgTo prepare the chat firstly make idli and dhokla separately. Beat the curd and add salt, sugar and some red chilly powder. Shallow fry the peanuts.

Step 2

DSC03132.jpgPeel, chop and blanch the potatoes. Chop cilantro and green chilies. Make the sweet chutney along with the cilantro-mint green chutney. Cut the panir in cubes. Shallow fry them with the potato. Cut the idlis and dhoklas in four parts.

Step 3

DSC03133.jpgNow its time to assemble the dish. To do so, take a bowl. Add in the idli with the dhokla. Now add in the potatoes, panir, peanuts and sprinkle chat masala, black pepper powder, salt, red chilly powder all over. Lastly drizzle over the curd, dry mango chutney, green chutney and garnish it well with chopped cilantro and green chilies. You can also add the tempering of black mustard and asafoetida though I have not done so here.

Our  Dhokla Idli Chat is ready. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

Keema Pooris With Potato Keema Curry

KEEMA POORIS WITH POTATO KEEMA CURRY

Hello and welcome everyone to my corner. Today I am going to share a tasty breakfast dish of Keema Pooris With Potato Keema Curry. Its really spicy with lots of flavors and can be an ideal idea for some yummy desi breakfast. Simply fab!!! So let’s start with it—

Ingredients:-

For the keema batter:-

  1. Chicken Keema-200 gms
  2. Onions-1
  3. Ginger-Garlic Paste-1 tsp
  4. Coriander Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Chicken Masala-1 tsp
  7. Vegetable Oil-2 tbsp
  8. Salt-According to taste

For the Pooris:-

  1. Refined Flour-250 gms
  2. Salt-According to taste
  3. Vegetable Oil-2 tbsp
  4. Vegetable Oil-For deep frying

STEPS

Step 1

Take refined flour in a bowl. Add 2 tbsps of oil, salt and baking powder to it. Make a dough of it adding water. Chop onions, green chilies finely.

Step 2

DSC03119.jpgTo make the keema batter, take a pan. Add oil. Now add in the chopped onions and green chilies. Fry for a minute and add ginger-garlic paste. Fry again and add the spices and add tomato puree. Fry again for two minutes and add the chicken keema. Fry it for five minutes till done.

Step 3

To make the dish, heat a heavy-bottomed kadhai and add sufficient oil in it. Make small poories out of the dough we made earlier. Fill it with the keema mixture. Fry it in oil till lightly browned. Drain on tissue paper.

Our Keema Stuffed Poories are done. Serve them hot.

POTATO KEEMA CURRY

Ingredients:

  1. Potato-3
  2. Chicken Keema-200 gms
  3. Onions-2
  4. Ginger-Garlic Paste-1 tsp
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Cumin Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Tomato Puree-1 tbsp
  10. Salt-According to taste
  11. Water-For the gravy

STEPS

Step 1

Wash, peel, boil and cut the potatoes in large pieces. Chop the onions finely.

Step 2

DSC03094.jpgTake a pan. Add oil to it. Add chopped onions in it. Fry for a minute. Add the ginger-garlic paste. Fry again. Add salt, turmeric powder, red chilly powder, cumin powder,garam masala and fry for half a minute. Then add tomato puree. Fry again and add keema. Fry for three minutes and add water for the gravy. Simmer for ten minutes on medium flame.

Our Potato Keema Curry is done. Serve with pooris.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Spicy Aubergine

SPICY AUBERGINE

Hello and welcome to my corner again. Hope you all are doing fine. Aubergine is one of my favorite vegetables. According to me, it’s one of the tastiest recipes which is made very easily. I make varieties of it and every time I enjoy cooking this vegetable. Today I am sharing this recipe of Spicy Aubergines, a shallow-fried dish cooked in moderate spices which can be had as a side dish for lunch and dinner. I hope you will like it too. So the recipe is as follows—

Ingredients:-

  1. Aubergine(big) -2
  2. Onions- 1
  3. Garlic Paste-1 tsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Dry Mango Powder-1 tsp
  9. Salt-According to taste
  10. Mustard Oil-1 tbsp

Tempering:-

  1. Five Spice – 1/2 tsp
  2. Curry Leaves-1 tsp
  3. Mustard Oil – 1 tbsp

STEPS

Step 1

Wash, cut the aubergines into big slices and mix it with salt and turmeric powder. Keep it as such in a refrigerator for ten minutes.

Step 2

Take a pan, add oil to it along with the tempering ingredients. Now add onions and half-fry it. Add in the marinated aubergines. Fry it on high flame for two minutes simmering gradually.

DSC03061_20181021172827448.jpgStep 3

Now add all the above mentioned spices and fry again till the spices and aubergines are well fried and crunchy.

Our Spicy Aubergine is done. Serve it hot.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Eggs In Fenugreek Sauce

EGGS IN FENUGREEK SAUCE

Hello friends.Welcome to my corner. Every day being homemakers, we have to think or research various recipes to cook which sometimes becomes very tiresome. We try to make dishes which are easier, healthier and also tastier. Out of other ingredients, eggs are generally available in all the households. And yesterday I had lots of fenugreek leaves in my kitchen. So today I’m going to share a recipe of Eggs In Fenugreek Sauce. It is really healthy as you can make it without oil. It’s very good for diabetics too as it reduces blood sugar levels, boosts testosterone and increases milk production in breastfeeding mothers. I hope you will like the recipe. So let’s start—

Ingredients:-

  1. Eggs -4
  2. Fenugreek leaves – 100 gms
  3. Onions -1
  4. Ginger-Garlic Paste – 1 tsp
  5. Turmeric Powder -1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Tomato Puree – 2 tbsp
  10. Milk – 1/2 cup
  11. Salt – According to taste

For the tempering:-

  1. Butter – 1 tsp
  2. Vegetable Oil – 1 tsp
  3. Cinnamon – 1
  4. Green Cardamom – 1

STEPS

Step 1

DSC03050_20181019235404354

Firstly boil the eggs. Fry them in oil. Chop the onions and fenugreek leaves. Blanch fenugreek leaves in water for five minutes and grind to make a paste.

Step 2

Take a pan. Add the tempering ingredients. Now add chopped onions and saute for a minute. Add ginger-garlic paste. Saute again. Now add all the spices and saute for a minute. Next, add the tomato puree and the fenugreek paste. Saute everything well and then add water for the gravy.

Step 3

DSC03056_20181019233956362.jpg

Add milk to the gravy. Simmer on medium flame for five minutes and lastly add the eggs to the curry. Garnish with fresh cream and cilantro though I have not used the latter here.

Note point– After frying the eggs make a slit in the eggs so that when dipped in gravy, the eggs absorb it.

Our Eggs In Fenugreek Sauce are done. Serve it.

Do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!