Fried Fish In Mustard Gravy

FRIED FISH IN MUSTARD GRAVY

Hello and welcome friends. Today I’ll be sharing a delicious fish curry recipe of Rohu fish which is made in a spicy mustard sauce and having a special, authentic taste. It is a regular in my kitchen on weekends and is a treat for all those who like to eat non-vegetarian food. So let’s start with it—

Ingredients:-For marinating fish—

1. Fish[Rohu] – 250 gms.
2. Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Garlic paste – 1 tsp.

For frying fish –

Vegetable oil.

For making gravy –

1. Yellow mustard and cumin paste – 2 1/2 tbsp.
2. Red chilli powder -1 tsp.
3. Garlic paste – 1 tsp.
4. Tomato puree – 2 tbsp.

For tempering–

1. Cumin – 1 tsp.
2. Bay leaf – 2
3. Oil – tbsp.

STEPS

Step 1 

Wash and cut fish in medium size pieces if it is whole.

Step 2

Marinate the fish with salt, turmeric powder and garlic paste and keep aside.

Step 3 

Take oil in a deep bottom pan and heat it up. When it is quite hot deep fry the fish and soak extra oil in tissue paper.

Step 4

To make the gravy, heat the given amount of oil in a karahi and add cumin seeds and bay leaf.

Step 5

Now add garlic paste and as it heats up a bit add red chilli powder and tomato puree and give it a good stir.

Step 6

Now add the mustard-cumin paste and fry it for 2 minutes but don’t fry it for long as it will get bitter in taste.

Step 7 

Now add water and let the gravy boil for 5 minutes after which put the fish pieces in it and boil it for 5 more minutes. The fish curry is thus ready.

Step 8

Garnish with chopped coriander and green chillies.

Do try this recipe at home. It is a delicious one with all the goodness of taste and health. Share your feedback and comments and clear doubts if you have any. This recipe is a table turner in itself and is served with steamed rice, a dash of lemon and some stir-fried veggies. Till then happy living, healthy cooking!!!

 

 

 

Mashed Green Gram

MASHED GREEN GRAM

Hello and welcome friends. Today’s share is a quickie,two-minute wonder which is tasty, healthy and really for health-conscious souls who don’t want to compromise either on taste or on health grounds. So let’s start its making—

Ingredients:–

1. Whole green gram or sabut(whole) moong – 250 gms
2. Small Onion (finely chopped)- 1
3. Chopped ginger and garlic – 2 tsps of both
4. Green chilly(chopped) – 1
5. Lemon juice – 1 tbsp
6. Mustard oil – 1 tbsp
7. Salt – According to taste

STEPS

Step 1 

Roast the green gram or sabut moong in a pan until browned. Take care not to burn it.

Step 2 

Pressure cook it for about 20 minutes and transfer it to a bowl after draining all the water.

Step 3 

Grind it in a mixer slightly coarsely.

Step 4

Now take a bowl, add to it the mashed gram, finely chopped onion and green chillies, ginger, garlic, salt, lemon juice and oil. Give all a good mix and our mashed gram is ready to be served.

Do try this recipe at home. It is a side dish which will go well with your regular lunch and dinner ideas and is extra healthy, extra tasty with that tangy yummy touch and is a definite recipe for people who have less of time in hand. Share your feedback and comments and get doubts of any kind cleared. Till then have a great time everyone and always say yes to hearty living, healthy cooking!!!

 

 

Mashed Yam

MASHED YAM

Hi friends. This is a simple, very tasty side dish to make on a regular basis, is too healthy to feel guilty and is really a very wholesome side dish. Made with slight seasonings and oil, it is good for increasing appetite and really carries a special taste with it. So do try it at home and I guarantee you won’t be disappointed. So let’s start with it—

Ingredients:-

1. Yam – 250 gms
2. Salt – According to taste
3. Green Chillies – 2-3
4. Black mustard powder – 2 tsp
5. Mustard Oil – 1 tsp
6. Lemon juice – 2 tsp

STEPS

Step 1

Scrape, wash and roughly chop the yam.

Step 2 

Then pressure cook it till it is well cooked and softened.

Step 3

Now take a bowl and add to it the cooked yam, salt, green chillies, black mustard powder, lemon juice, mustard oil in the given amounts. Mash it with a masher and mix it all up well.

Step 4

The Mashed Yam or Suran bharta is ready thus. It can be a delicious side dish to your regular lunch and dinner platter.

I hope you will all like this recipe. Do try making it at home and share your comments and feedback and clear doubts if you have any. Till then happy cooking, healthy living friends!!!

Yam Fritters

YAM FRITTERS

Hello friends. Today while going through my refrigerator I came across some veggies namely peas, corn and yam. The day was a rainy one and I was in a mood to enjoy. And thus this idea came quick of making some fritters and I decided to do so with yam. Yam can be used in many ways. We generally make curries, stir-fries our of it but I decided to do something even better and thus I decided to make some crunchy munchy goodie from it. It turned out well. So let’s learn how to make a boring leisurely afternoon fun, with more taste.

Ingredients:-

1. Yam – 250 gms
2. Gram Flour or Besan – 250 gms
3. Salt – According to taste
4. Dry mango or Amchur powder – 1 tbsp
5. Asafoetida or hing – A pinch
6. Red chilly powder – 1 tsp
7. Turmeric powder – 1 tsp
8. Chaat masala(optional) – A pinch
9. Garam Masala – 1 tsp
10. Vegetable Oil – For Frying

STEPS

Step 1

Scrape, wash and cut the yam into thin strips and blanch it in a saucepan.

Step 2 

When the yam is firm but cooked remove it from gas and let it cool.

Step 3

Now take a vessel, add to it the given amounts of gram flour or besan, salt, turmeric powder, red chilly powder, dry mango or amchoor powder, asafoetida or hing, garam masala powder and make a smooth batter of it with water.

Step 4

Now heat oil in a wok. Dip the yam pieces in the batter and release in hot oil. Deep fry the yam until lightly browned. The fritters are done.

Step 5

Remove on tissue paper. Garnish by sprinkling some chat masala and serve with tomato or green chilly ketchup, green chutney, hummus, mayonnaise or other such dips.

I hope you will all like this crunchy recipe. Do try it at home and share your comments and feedback and ask queries if any. It is a simple, tasty dish which can be had as a snack in the evening or can be used as a side dish when taking lunch or dinner. Have a great week friends. Till then be happy and cook beauties!!!

Plain Pakora Kadhi

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PLAIN PAKORA KADHI

Hi dear friends. Welcome once again. Today I’ll share with you guys a common, very likeable dish of Bihar called Pakoda Kadhi or Bari Kadhi. Its one of my favourites and is really a healthy treat for everyone. I have learnt this recipe from my maternal grandmother and really make it very frequently. It’s super tasty, creamy, slightly spiced and will make moods perfect and fine. Friends do try this dish. I know you will like it well enough to make it again and again. It’s my favourite idea of having a great afternoon, full of taste and fun. So let’s start—

Ingredients:-For making the pakoras:

1. Gram Flour or Besan-250 gms
2. Cumin or Jeera – A pinch or 1 tsp
3. Asafoetida or Hing – A pinch
4. Vegetable oil – 2 tbsp
5. Baking Powder – 1 tsp

For making the gravy or sauce:

1. Besan – 1 1/2 tbsp
2. Curd or dahi (whipped) – 2 cups
3. Cumin or Jeera – 1 tbsp
4. Asafoetida or Hing – A pinch
5. Bay Leaf – 2
6. Red Chilly Powder – 1 tbsp
7. Cumin powder – 1 tsp
8. Garam Masala – 2 tsp
9. Salt – According to taste
10. Turmeric Powder – 1 tsp
11. Water – 2 cups
12. Kasuri Methi – 1 tsp

STEPS

Step 1

Take the given amount of besan in a bowl.

Step 2

To this bowl, add a pinch of cumin or jeera and a pinch of asafoetida or hing.

Step 3

Then to this bowl add 2 tbsps of oil and 1 tsp of baking powder.

Step 4

Now add water to the bowl and make out a thick batter of pouring consistency. To get fluffy pakoras it is necessary to beat the batter with hand or non-electric beater for 20 minutes. But do not whip it up or beat it in a mixer grinder or the pakoras will not be fluffy.

Step 5

Now heat vegetable oil in a skillet and when it is quite hot, start to take small portions of the batter in your hands and drop them in oil one by one till the skillet gets full. Deep fry the pakoras, slightly brown them and take them out on a tissue paper to absorb extra oil. Let it rest. The pakoras are ready thus.

Step 6

For making the gravy or sauce—

Take the given amount of curd and whip it in a whipper.

Step 7

Take a skillet and put some oil in it. For tempering add 1 tbsp of cumin, a pinch of asafoetida or hing, bay leaf, red chilly powder, cumin powder and kasuri methi and then add 2 cups of water to it. Now add the fried pakoras to the water and close the lid of the skillet.

Step 8

When the pakoras become soft add the whipped curd and then add some garam masala, turmeric powder and close the lid and let it boil for some time.

Step 9

Then lastly add salt to the dish and the plain pakora kadhi is thus ready to be served.

Note Points-1. Use only fresh besan for best results.

2. Use slightly sour curd.

3. Do not use an electric beater for beating the besan batter.

Do try this recipe at home friends. It’s super tasty, super tempting. Do share your comments and feedback and get queries resolved. I am sure you will all like this recipe as it will truly justify your efforts. Have a great weekend, till then happy cooking!!!

Beetroot, Radish, Carrot & Green Chilly Pickle

BEETROOT, RADISH, CARROT AND GREEN CHILLY PICKLE

Hello friends and welcome to my blog. Today let us make a pickle which has the goodness of not one, two or three but 4 veggies, goes easy on your health and is super tasty. This pickle can be had with all dishes but preferably chapatis{Indian flat bread}, tandoori rotis, paranthas and even bread. A great recipe to know and try which will give you an extra edge in the field of pickle-making.

Ingredients:

1. Beetroot – 200 gms
2. Radish – 100 gms
3. Carrot – 100 gms
4. Green Chilly – 100 gms
5. Salt – according to taste
6. Turmeric powder – 1/2 tsp
7. Red Chilly powder – 1/2 tsp
8. Asafoetida or Hing – a pinch
9. Black Mustard powder – 3 tsp
10. Achaar masala – 2 tbsp.
11. Mustard oil – 1 tsp.
12. Vinegar – 2 tbsp.

STEPS 

Step 1

Scrape the beetroot, radish, carrot and cut them along with green chillies and wash and dry them.

Step 2

Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.

Step 3

Add the given amounts of vinegar and mustard oil and give everything a good mix.

Step 4

Store this pickle mix in a jar and keep the jar away from sunlight for 2-3 days.

Step 5

After the pickle has kept to ferment for a couple of days, keep the jar in a sunlit area for 5 days.

Let the mixture get slow cooked by the sun’s heat. After having rested in sunlight for a sufficient period of time, the pickle should be ready to taste.

Do try this recipe at home and share your comments and feedback. Thank You, and have a great week everyone!!!

Mango,Ginger,Garlic and Green Chilly Pickle

MANGO, GINGER, GARLIC AND GREEN CHILLY PICKLE

Hi friends. Welcome to my blog. Today we will learn how to make raw mango, ginger, garlic and green chilly pickle, a rare and exciting combination which has an exotic taste and is easy to make, taking none of your extra time and effort. As mango is the king of fruits, it rules in the pickle world also being supreme. This recipe has all the punch you need to get energized and will improve your appetite.

Ingredients:–

1.   Raw Mango – 200 gms
2. Garlic paste – 2 tbsp
3. Ginger paste – 2 tbsp
4.  Green Chilly – 100 gms
5.  Salt – according to taste
6.  Black salt – a pinch
7. Yellow mustard powder – 2 tbsp
8. Mustard powder – 2 tbsp
9.  Red Chilly Powder – 1 tbsp
10.  Turmeric Powder – 1 and 1/2 tsp
11.  Synthetic Vinegar – 3 tbsp
12. Indian five spice or Panch Phoran – 1 tsp
13.  Asafoetida or hing – A pinch

STEPS

Step 1 

Wash and pat dry the mangoes.

Step 2

Peel the skin and cut the mango into cubes.

Step 3

I have personally here made the pickle using cut mangoes but alternately we can grate them and make grated style pickle in the same method.

Step 4

Then take given amounts of ginger, garlic and green chilly paste and grind them separately.

Step 5

Take your mangoes and put them in a bowl. Add salt, black salt, turmeric powder, red chilly powder, yellow mustard powder to it.

Step 6

Next, take a wok and add mustard oil to it.

Step 7

Heat the oil and add the tempering of panchphoran, asafoetida to it and then add the coarsely ground ginger, garlic and green chilly paste.

Step 8 

Fry them a bit.

Step 9

Now to the pan add the bowl of mangoes and give all a good mix.

Step 10

When the mixture of pickle gets cooled add some synthetic vinegar to it.

After storing the pickle in a jar and showing it a good amount of sunlight the pickle gets ready to be used and eaten.

Note points:-1. Take note of the fact that if the mustard powder is put on heat and cooked it will turn bitter in taste.

2. Synthetic vinegar is added to pickles to stop their decay.

3. Pickles should not come in contact with water as it can lead to their rotting.

4. Keep the pickle in airtight jars and store it in shade for five days. In the meantime keep on stirring the pickle. And put the pickle in sunlight keeping the lid of pickle closed. The reason for this is that if we keep the pickle jar open, juices will dry leaving a solid residue behind which we do not want. So to avoid this from happening the above-given point has to be noted.

Do try this recipe at home. Please post your comments and feedback and get doubts cleared. Thanks. Have a great weekend. Happy cooking, happy eating, healthy living!!!

Gooseberry Murabba

GOOSEBERRY MURABBA

Hi and welcome friends to my cosy little food corner. In this post, I have made Indian Gooseberry’s or Amla preserve’s murabba. We all know that Gooseberry is one of the healthiest fruits available to man on earth. Its scientific name is Phyllanthus Embilca and is called Amalka in Hindi. In Sanskrit, it is called Amalaki which translates as the “sustainer” or the fruit where the goddess of prosperity resides. It is the richest source of vitamin C and has 20 times more vitamin C content than orange juice. It is a powerful anti-oxidant agent. In China, it is called Yuganzi and is used to cure throat inflammation. This fruit is a boon for mankind and is used for culinary and also for medicinal purposes. This recipe is sweet, tasty, super healthy and super easy. So I decided to share this unique recipe with you all. Do try this at home. It’s a very healthy idea for your family can be really helpful for many ailments. So let’s make it now—

Ingredients:-

1.  Raw mango – 250 gms
2.  Sugar – 1/2 kg
3.  Water – 2 cups
4.  Cinnamon Powder – a pinch
5.  Raisins, Cashews, Almonds
6.  Vegetable oil – For shallow frying

STEPS

Step 1

Wash, dry and prick the gooseberries with a pointed needle.

Step 2

Then parboil the berries and put it under the fan to dry.

Step 3

Take a heavy bottom pan and add some oil to shallow fry the gooseberries.

Step 4

Take two cups of water and add the above-said amount of sugar to it to make a sugar syrup.

Step 5

Now dip the berries in the syrup and add some cinnamon powder and dry fruits which though are totally optional. You may refrigerate the murabbas which are now ready to be eaten.

I hope you will all like this super healthy and super tasty recipe which can be had at any convenient time, be it morning, the afternoon after lunch, at tea time or before going to bed. Do try this recipe and share your feedback and comments. Have a great weekend. Till then, happy cooking, happy eating!!!

 

Mango And Whole Bengal Gram Pickle

MANGO AND WHOLE BENGAL GRAM PICKLE

Hello friends. Today I am going to make a very easy and tasty recipe called Mango and Whole Bengal Gram or ‘Kala Chana Pickle‘. It is made using simple ingredients and goes easy on your health too. We cannot imagine Indian summers without our desi mango pickles. So let us start—

Ingredients:-

1.  Raw mango – 1/2 kg
2.  Whole Bengal gram pickle – 100 gms
3.  Salt – according to taste
4.  Turmeric Powder – 1 tsp
5. Red Chilli Powder-2 tsp
6.  Yellow Mustard Powder – 1/2 tbsp
7.  Roasted and powdered Indian five spices or paanchphoran powder – 1/2 tsp
8. Pickle masala or Achar masala (which is made of Fenugreek seeds, Mustard seeds, Red chillies and Asafoetida or Hing)
9.  Asafoetida – A pinch
10.  Mustard oil – 2 tbsp
11. Vinegar – enough to cover the pickle or  3 tbsp

STEPS

Step 1 

Soak the Whole Bengal Gram or Kala Chanas in vinegar overnight.

Step 2

Wash, dry, scrape and cut our mangoes into bite-sized pieces.

Step 3

Now we will add our soaked chanas to the bowl containing the cut mangoes.

Step 4

Add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted panch phoran powder, hing, pickle masala, mustard oil and vinegar and give everything a good mix.

Step 5

Put the pickle in sunlight for ten days after which it becomes ready to be used. It can be best eaten with rice, dal, paranthas, rotis, dosai. It has a shelf life of one year.

Do try this recipe at home and share your comments and feedback. Get your queries resolved. Thanks. Have a great week. Enjoy it well.