Fish Kadhi

FISH KADHI

Hello and welcome to my cooking corner again. Today I am going to share a recipe of Fish Kadhi. I think it is a simple, fulfilling dish which is best served with plain rice. I made it today for my daughter, Ambika who is very fond of kadhis. It is really a good one to be had at lunch and I hope you will make it too. It can be made with any fish, preferably fillets but here I have used a fish called Shrimp Scad. So let’s start with it—

Ingredients:-

  1. Shrimp Scad(or any other fish)-1
  2. Gram Flour-50 gms
  3. Curd-200 gms
  4. Onion-1
  5. Green Chillies-2
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly Powder-1/2 tsp
  9. Asafoetida-A pinch
  10. Coriander Powder-1/2 tsp each
  11. Garam Masala-1/2 tsp

For the tempering:-

  1. Cumin and Black Mustard-A pinch
  2. Bay Leaf-1
  3. Asafoetida-A pinch
  4. Cinnamon-A small stick
  5. Clove-2
  6. Cardamom-1
  7. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and marinate the fish with salt and turmeric powder. Finely chop the onion and green chilies. Take curd in a bowl and beat it well with a beater adding some water. Check the curd and see that if it is slightly tangy, add a pinch of sugar or if it is too fresh then mix in a pinch of salt.

Step 2

DSC03401_20181217214137174.jpgTake a pan and add all the tempering ingredients in it. Add finely chopped onion and green chilies and fry till onions are browned. Now add the spices that are, salt, turmeric powder, red chilly powder, coriander powder and lastly garam masala and saute for a minute. Then add gram flour and saute it also for half or one minute. Now add the beaten curd to the pan and keep stirring on a low or medium flame for two minutes. Let the kadhi simmer for two more minutes and then add the fish in it.

Our Fish Kadhi is done. Garnish it with chopped cilantro or kasuri methi. Serve it with steamed rice,potato-fenugreek stir fry, and some lemon wedges.

Friends do try the recipe. Share your comments and feedback. Till then have a great week. Healthy cooking, happy living!!!

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Mutton Curry With Asafoetida

MUTTON CURRY WITH ASAFOETIDA

Hello and welcome everyone to my little cooking corner. Today I am sharing a recipe of mutton curry with a tempering of asafoetida. We usually make nonvegetarian dishes using ginger-garlic but here I have used an equally interesting ingredient, asafoetida as it is good for digestion and gives a very authentic taste to the curry. It is a flavourful preparation which can be tried on weekends and I hope you guys will like it. So let’s start with the recipe—

Ingredients:-

  1. Mutton-1/2 kg
  2. Onions-5
  3. Curd-100 gm
  4. Asafoetida-1/4 tsp
  5. Ginger Paste-1/2 tsp
  6. Salt-According to taste
  7. Turmeric Powder-1 tsp
  8. Red Chilly Powder-2 tsp
  9. Coriander Powder-2 tsp
  10. Cumin Powder-1 tsp
  11. Mutton Masala-2 tsp
  12. Garam Masala-2 tsp
  13. Fresh Cilantro-For Garnish(optional)

For the tempering:

  1. Cumin-1 tsp
  2. BayLeaf-1
  3. Vegetable Oil-2 tbsp
  4. Cinnamon-1 small stick
  5. Cardamom-2
  6. Kasuri Methi-1 tsp

STEPS

Step 1

DSC03364_20181207193828357.jpgWash the mutton. Chop onions and green chilies and marinate mutton with salt, turmeric powder, red chilly powder, asafoetida, onions, chilies,coriander-cumin powder, mutton masala,garam masala, ginger paste, cinnamon, cardamom, curd, some oil and keep aside as such for one hour.

Step 2

Take a kadhai and add the tempering ingredients excluding cinnamon and cardamom. When cumin splutters add the marinated mutton and cook on medium flame for fifteen minutes. Cook it till half done.

Step 3

Now transfer the semi-cooked mutton in a pressure cooker and adding enough water cook it till completely done. You may garnish it with freshly chopped cilantro or fresh cream.

DSC03375_20181207194003252.jpgOur Mutton Curry With Asafoetida is done. Serve it with tandoori rotis, vegetable fried rice, and raita.

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

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!!!

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!!!

 

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!!!

 

 

 

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!!!

Shallow-Fried Chicken In Mixed Sauce

SHALLOW-FRIED CHICKEN IN MIXED SAUCE

Hello and welcome dear friends to my corner again. Today I’ll share a simple, easy recipe of Shallow-Fried Chicken In Mixed Sauce. This dish is juicy with a tasty and spicy marination of curd, spices and mustard sauce. It will be liked by kids, older people and everyone else too. So let’s start with the making—

Ingredients:

  1. Chicken Breast – 100 gms
  2. Capsicum – 1
  3. Onion – 1(big)

For the marination of chicken breasts:-

  1. Curd – 100 gms
  2. Turmeric Powder – 1/2 tsp
  3. Red Chilly Powder – 1 tsp
  4. Ginger-Garlic Paste – 1 tsp
  5. Cumin Powder – 1/2 tsp
  6. Chicken Masala – 1 tsp
  7. Garam Masala – 1 tsp
  8. Salt – According to taste
  9. Coriander-Mint Chutney – 1 tsp
  10. Lemon Juice – 1 tsp

STEPS

Step 1

DSC02992_20181015153904476.jpgWash and prick the chicken breasts with a fork. Marinate it with curd, turmeric, red chilly powder,ginger-garlic paste, cumin powder, chicken masala,garam masala, green chutney, lemon juice and keep it overnight as such.

Step 2

Heat a heavy-bottomed pan and grease it with 1 tsp of oil. Shallow-fry the breasts in it till browned and done.

Step 3

Take another pan. Add 1 tsp of oil in it and add the chopped capsicum, onion, chopped ginger-garlic, pepper powder and a pinch of salt. Fry it for five minutes till done.

Step 4

DSC02988_20181015154334146.jpgNow to assemble our dish take a big bowl. Add the fried breasts along with the capsicum and onions, mustard sauce, green chilly sauce, tomato ketchup, and mix everything well.

Our Shallow-Fried Chicken In Mixed Sauce is ready. It is best had at brunch with some coffee or a soup of your choice.

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