31
Jan 15

French beans (Green bean) fry

Ingredients:

Preparation:

  1. Clean and wash French beans.
  2. Trim the both ends, and cut into very small slices.

Method:

  1. Heat 2 tablespoon of oil in a fry pan.
  2. Add cumin seed, when it turns brown, add garlic paste.
  3. Stir it and add beans in it, and sauté on medium to low flame.
  4. Fry until is half done, (About 5-7 minutes)
  5. Add chili powder, coriander powder, turmeric powder.
  6. Fry till beans are done.
  7. Now beans fry is ready.
  8. Garnish with chopped fresh coconut and coriander leaf.
  9. French beans fry is ready for serve.
French beans (Green bean) fry

French beans (Green bean) fry

 

French beans (Green bean) fry with paratha.

French beans (Green bean) fry with paratha.

Serve with lachcha paratha, roti rice as a main dish.


22
Jan 15

Aaloo Parwal (Potato and Pointed Gourd) ki sabzi

Ingredients:

Preparation:

  1. Chop tomato and onion. Keep aside.
  2. Peel off potatoes by pillar and cut into equal parts.
  3. Scrape parwal (pointed gourd) using a knife (not peeler), remove both ends.
  4. Wash and cut into 2-3 pieces.

Method to cook:

  1. Take fry pan, put oil, heat and add parwal, deep fry for approx 5 minutes (till parwal becomes tender).
  2. Remove parwal from the frying pan.
  3. Again put aaloo in it and deep fry till it becomes tender.
  4. Take it out, and keep aside.
  5. Remove extra oil from fry pan leaving only three table spoon, enough for frying onion.
  6.  When it smokes add cumin seeds and bay leaf.
  7. Add chopped onion and fry till color becomes golden brown. (About 5 minutes)
  8. Add tomato and ginger paste in it. Stir it and fry (keep it stirring otherwise it may burn) till it starts releasing oil.
  9. Now in a bowl put the chili powder, coriander powder, turmeric powder and salt. Add one tablespoon of water and mix it well, till it becomes paste.
  10. Add this paste in the fried masala and stir it.
  11. Add one cup of hot water mix this and cover it. When it comes to boiling lower the flame and add fried parwal (pointed guard) and potato.
  12. Boil it again and put to minimum flame about 2-3 minutes.
  13. Add Garam masala powder, put off the flame.
  14. Now, Aaloo parwal ki sabzi is ready to serve.
  15. Tip: You may garnish this preparation with chopped fresh coriander leaves.Serve with fluffy puries or rice.
aaloo parwal ki sabzi

aaloo parwal ki sabzi

Ingredients

Ingredients

Ingredients

Ingredients

parwal cut into pieces

parwal cut into pieces

deep fry

deep fry

deep fry

deep fry

 

fried aaloo parawal

fried aaloo parawal

Add chopped onion

Add chopped onion

Add tomato

Add tomato

Add tomato

Add tomato

ginger paste

ginger paste

ginger paste

ginger paste

Add one cup of hot water

Add one cup of hot water

Add one cup of hot water

Add one cup of hot water

adds fried parwal (pointed guard) and potato.

adds fried parwal (pointed guard) and potato.

adds fried parwal (pointed guard) and potato.

adds fried parwal (pointed guard) and potato.

Add Garam masala powder

Add Garam masala powder

Aaloo Parwal (Potato and Pointed Gourd) ki sabzi

Aaloo Parwal (Potato and Pointed Gourd) ki sabzi


19
Jan 15

Fish in curd (yogurt) gravy

Ingredients for fry fish:

  • Fish: 500gm (cut into pieces)
  • Salt: 2 teaspoon (level)
  • Garlic paste: 1 teaspoon
  • Corn flour: 2 teaspoon
  • Turmeric powder: 1 teaspoon
  • Mustard oil/cooking oil: 6 tablespoons
  • Mustard seed: 1 teaspoon
  • Lemon juice: 2 teaspoon

Ingredients for gravy:

  • Mustard seed (preferably yellow color):3 tablespoon
  • Ajwain: 1 teaspoon
  • Salt: half teaspoon
  • Oil: 3 tablespoon
  • Green chilly: 3no.
  • Turmeric powder: half teaspoon
  • Onion: 1no. (Medium)
  • Curd (yogurt): 150 gm
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon.
  • Clove: 3-4 no.
  • Cinnamon: 2” pieces
  • Cardamom (black):1 no.
  • Chili powder: 1 teaspoon
  • Red chilly: 2no.
  • Bay leaf: 2no.

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Add garlic paste, salt and turmeric powder. Rub all these items on the fish. Keep aside.
  3. Grind mustard, Ajawin, salt together first, then add garlic and onion and pour 2-3 tablespoon of water, again grind the masala.
  4. Make fine paste of wet masala. All together keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, put mustard seed. Allow the seed to Sputter for few seconds.
  2. Reduce heat at low flame. Add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side).
  3.  Fry remaining pieces in the same way. Keep aside
  4. Put oil in the fry pan and when smoke starts coming, put mustard seed, red chili, Clove, Cinnamon, Cardamom and bay leaf, sputter them for few seconds. Lower the flame, add wet masala, and fry the masala until it becomes golden brown (about 4-5 minutes)
  5. Add green chili and stir it.
  6. Slowly add 100ml water (as per gravy thickness.)
  7. Boil it for 1 minute. Add curd and lower the flame.
  8. Stir continuously when it starts to boil add fry fishes in it. When it  starts to boil. Put off the flame.
  9. Serve after 5-10 minutes. Sprinkle the chopped coriander leaf on it.
    Fish in curd (yogurt) gravy

    Fish in curd (yogurt) gravy

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Add fish pieces

    Add fish pieces

    Ingredients

    Ingredients

    Heat oil in fry pan

    Heat oil in fry pan

    add wet masala

    add wet masala

    add wet masala

    add wet masala

    frying

    frying

    adding dry masala

    adding dry masala

    adding dry masala

    adding dry masala

    Add curd

    Add curd

    add 100ml water

    add 100ml water

    add fry fishes

    add fry fishes

    add fry fishes

    add fry fishes

    Fish in curd (yogurt) gravy

    Fish in curd (yogurt) gravy

    Fish in curd (yogurt) gravy

    Fish in curd (yogurt) gravy

    fry fish

    fry fish

fish in curd grevy

 

fried fish

fried fish

“No one who cooks cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writer’s
 Laurie Colwi

So even when I try cooking from age old traditional fish recipes passed over generations, I end up experimenting it as a juxtapose of so many recipes that I have tasted, So try this and I bet it comes out so beautifully, you got to make much extra to last–till you are tired eating it. .”

Lavishly used Mustard and Carom seeds give it the zing that and the sweet taste and an immensely smooth texture of “Rohu/Rui/Rahu” (Freshwater Fish) easily absorbs it totally within.

A fish is known to be cooked well till its taste lasts further on from your tongue on to your soul!