26
Jul 15

Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

Ingredients:

  • Mung (Green gram) dal: 100gm
  • Water: 400ml
  • Fish head (Rohu): 1 (Medium size)
  • Ginger: 4” pieces (grated)
  • Cinnamon: 2” stick
  • Clove: 4-5 no.
  • Bay leaf: 2 no.
  • Sahi jeera (black cumin seed): half teaspoon
  • Salt: 1 tablespoon
  • Turmeric powder: 1teaspoon
  • Chili powder: 1teaspoon
  • Mustard oil: 4 tablespoon

Preparation:

  1. Clean the fish head properly with running water. Add lemon juice/curd (yogurt). Leave it for 10-12 minutes. Again wash the fish drain out all water.
  2. Add 1 teaspoon salt and turmeric powder. Rub on the fish. Keep aside.
  3. Grate the ginger pieces.
  4. Dry roast mung dal till become light brown in color. Clean and wash the roasted dal.

Method:

  1. Take a pressure cooker; put dal, 1 teaspoon of salt, half teaspoon turmeric powder along with water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame about 15-20 minutes.
  3. Allow cooker to cool. Now dal is ready. Keep aside.
  4. Heat2 tablespoon of oil in fry pan on high flame, when smoke starts coming, put mustard seed. Allow the seed to Sputter for few seconds’.
  5. Reduce heat at low flame. Add fish head and increase the flame to high.  Fry on both sides till l light   golden color appears (about 2-3 minutes each side).
  6. Take it out and keep aside.
  7. Pour remaining oil in the pan; heat oil, when smoke began to come; add black cumin seed, cinnamon stick, clove and bay leaf, fry for few seconds.
  8. Add grated ginger in it.fry till it become golden brown in color.
  9. Pour cooked dal into it. Stir continuously; add 1 cup of water.
  10.  When it starts to boil add fish head into it.
  11. Let the dal boil for 3-4 minutes. Slightly crush the fish and again boil for 2 minutes.
  12. Now, dish is ready to serve.
Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

Ingredients

Ingredients

frying dal

frying dal

frying dal

frying dal

frying fish head

frying fish head

fried fish head with ingredients

fried fish head with ingredients

seasoning

seasoning

seasoning

seasoning

ready dal

ready dal

pouring dal into seasoning

pouring dal into seasoning

pouring dal into seasoning

pouring dal into seasoning

adding fish head

adding fish head

adding fish head

adding fish head

crushing fish head

crushing fish head

Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal

Serve with steamed rice.


24
Jul 15

Tomato onion ki chatney

Ingredients:

  • Tomato: 100 gm
  • Onion: 100 gm
  • Garlic: 10-11flacks
  • Salt: 1 teaspoon
  • Oil: 1tablespoon
  • Whole red chili: 3-4 no.
  • Tamarind paste: half teaspoon (optional)
  • Urad dal: 1 tablespoon
  • Chana dal: 1 tablespoon
  • Curry leaves: 10 no.

For seasoning:

  • Mustard seed: 1 teaspoon
  • Urad dal: 1 teaspoon
  • Whole red chili: 1 no.
  • Curry leaves: 8-10 no.
  • Oil: 1 teaspoon

Preparation:

  1. Slice onion and tomato separately.
  2. Peel off garlic, keep aside.

Method:

  1. Take nonstick fry pan, put 1 tablespoon oil in it.
  2. Heat the oil; add chana dal, urad dal and whole red chili.
  3. Fry till it becomes golden brown.
  4. Add garlic and onion and curry leaves.
  5. Sauté till All become soft.
  6. Add tomato and tamarind in it.fry it into high flame till, liquid dried up.
  7.  Stir properly and put off the flame.
  8. Allow it to cool properly, when it becomes cool grind it with salt and tamarind.

For seasoning:

  1. Heat 1 teaspoon oil in a fry pan; add mustard seed, after popping the mustard seed
  2. Add whole red chili and curry leaves.
  3. Put this seasoning to the chutney, mix well.
    Tomato onion ki chatney

    Tomato onion ki chatney

    ingredients of Tomato onion ki chatney

    ingredients of Tomato onion ki chatney

    frying

    frying

    adding chili

    adding chili

    frying the ingredients

    frying the ingredients

    frying the ingredients

    frying the ingredients

    adding tomato

    adding tomato

    frying the ingredients

    frying the ingredients

    DSC_0932

    Tomato onion ki chatney

    Tomato onion ki chatney

    seasoning

    seasoning

    Tomato onion ki chatney

    Tomato onion ki chatney

Spicy chutney is ready to serve with rice, chapatti, chilla, dosa or idly.


23
Jul 15

baigan/Brinjal /egg plant ka chokha (recipe from Bihar)     

Ingredients:

  • Brinjal: 300-400 gm (1no. big & fat)
  • Tomato: 1no. (Medium size)
  • Onion: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 teaspoon
  • Salt: half teaspoon

Preparation:

  1. Apply one drop of oil all around the brinjal and tomato.
  2. Slightly cut the brinjal and put garlic inside the brinjal.
  3. Roast brinjal and tomato direct on the gas burner on medium flame.
  4. Keep turning after 2-3 minutes on the flame, so that it evenly cooked.
  5. Roast till it become completely cooked and soft. Keep aside, and let it cool.
  6. Remove skin (outer layer) and stem from roasted brinjal, tomato as well as garlic. Keep aside.
  7. Chop onion green chili, and ginger into small pieces.

Method:

  1. Take a mixing bowl put all ingredients into this bowl.
  2. Mash all with the help of masher or hand.
  3. Mash properly (more you mash better will be test), brinjal chokha is ready.
  4. It is served with any type of meal.

Note:

  1. Brinjal must be of smooth and shiny surface, so that it has less seeds or tender seeds.
    Brinjal /egg plant ka chokha (recipe from Bihar)

    Brinjal /egg plant ka chokha (recipe from Bihar)

     Ingredients of Brinjal /egg plant ka chokha

    Ingredients of Brinjal /egg plant ka chokha

    inserting garlic

    inserting garlic

    roasting egg plant

    roasting egg plant

    roasting tomato

    roasting tomato

    roasted egg plant and tomato

    roasted egg plant and tomato

    peeling egg plant

    peeling egg plant

    peeling garlic

    peeling garlic

    peeling garlic

    peeling garlic

    peeling tomato

    peeling tomato

    mashing all ingredients

    mashing all ingredients

    Brinjal /egg plant ka chokha (

    Brinjal /egg plant ka chokha

It is north Indian dish serve with hot chapati and daal.

Serve with as a side dish in combination with plan boiled rice and daal.


22
Jul 15

Ash gourd (winter melon) ki sabji

Ingredients:

Preparation:

  1. Peel off skin of ash gourd and deseed; chop into big and thick slice.

Method:

  1. Take fry pan, put oil, when it smokes, add mustard seed and red chili.
  2. Sputter few seconds, now put sliced ash gourd and garlic paste.
  3.  Cover the fry pan. Lower the flame.
  4.  Cook on minimum flame until it becomes soft.
  5. Add coriander powder, chili powder, salt and turmeric powder.
  6. Stir it; fry till oil separates from masala.
  7. Stir it occasionally, now ash gourd is cooked properly, put off the flame.
  8. Garnish with coriander leaves.
    Ash gourd( winter melon) ki sabji

    Ash gourd( winter melon) ki sabji

    Ingredients of Ash gourd (winter melon) ki sabji

    Ingredients of
    Ash gourd (winter melon) ki sabji

    seasoning

    seasoning

    adding ash gourd

    adding ash gourd

    cooking ash gourd

    cooking ash gourd

    ash gourd sabji

    ash gourd sabji

    Ash gourd( winter melon) ki sabji

    Ash gourd( winter melon) ki sabji

    Ash gourd is used as brain food.

    It is highly nutritive vegetable, which is used in various ways.

 

 


21
Jul 15

Toovar/arhar (split pigeon pea) dal

Ingredients:

Preparation:

  1. Cut ginger, garlic and onion into small pieces. Keep aside.
  2. Roughly chop tomato, put into mixer jar.
  3. Grind the tomato and keep aside.

Method:

  1. Take a pressure cooker, put 1 tablespoon of ghee in it.
  2. Add cumin seed, sputter for few seconds.
  3. Add toovar dal and fry, the moment some of dal begins to change color to light brown (3-5 minutes), lower the flame; add water and turmeric powder.
  4. Close the lid of pressure cooker. Cook on high flame.
  5. Bring to full cooking pressure, reduce to low flame and cook for 10-15 minutes.
  6. Allow cooker to cool and open.
  7. Pulverize the dal with hand blander and keep aside.

Seasoning:

  1. Take a small fry pan put 1 tablespoon of ghee.
  2. Add cumin seed, and red chili, sputter for few seconds.
  3. Add chopped onion, curry leaves, garlic and ginger. Fry for 2-4 minutes.
  4. Add grinded tomatoes. Fry till tomato dries up.
  5. Add chili powder and salt, fry few seconds.
  6. Add boiled dal and, let dal boil for couple of minutes.
  7. Put off the flame.
    Toovar/arhar (split pigeon pea) dal

    Toovar/arhar (split pigeon pea) dal

     Ingredients of Toovar/arhar (split pigeon pea) dal

    Ingredients of Toovar/arhar (split pigeon pea) dal

    toovar dal  frying

    toovar dal frying

    toovar dal  frying

    toovar dal frying

    toovar dal  frying

    toovar dal frying

    seasoning the dal

    seasoning the dal

    seasoning the dal

    seasoning the dal

    seasoning the dal

    seasoning the dal

    pouring dal

    pouring dal

    Toovar/arhar (split pigeon pea) dal

    Toovar/arhar (split pigeon pea) dal

Serve hot with rice or chapati