07
Dec 16

Fish curry (without onion and garlic)

In India so many variety of fresh water fish is available. A bowl of cooked rice with fish is liked all over India, enjoy the healthy meal. This fish made without onion and garlic to give extra ordinary taste and flavor, Relish the exotic flavor of the recipe.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.

Fish are heart-friendly and can help children in brain development.

Ingredients:

  • Fish: 250gm (medium size pieces of fish preferably without skin)
  • Lemon juice: 1 tablespoon
  • Green chili: 4-6 no.
  • Ginger: 4” piece
  • Oil: 4 table spoon
  • Cumin: half teaspoon
  • Shahi jeera (caraway): ½ teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Bay leaf: 1 no.
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Salt: one teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water, add salt and turmeric powder. Rub all these items on the fish. Keep aside.
  2. Scrap the skin of ginger, make fine paste, and keep aside.
  3. Slit the green chili, discard the seeds, and keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side), take out and Keep aside.
  2. Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom, sputter for few seconds; add ginger paste and silted chili stir fry on medium low flame for few seconds, reduce heat at low flame, add salt, chili, coriander, turmeric powder, stir and add required quantity (a cup) of water, let it be boiling for couple of minutes, add fried fish, cook for 3-4 minutes on low flame. Put off the flame. Transfer into serving bowl, decorate with chopped coriander leaves.
  3. Serve with steamed rice.
Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Ingredients

Ingredients

add fish pieces

add fish pieces

Ingredients

Ingredients

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

add ginger paste

add ginger paste

add ginger paste and silted chili stir

add ginger paste and slited chili stir

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add required quantity (a cup) of water

add required quantity (a
cup) of water

add required quantity (a cup) of water

add required quantity (a
cup) of water

let it be boiling for couple of minutes

let it be boiling for couple of minutes

add fried fish

add fried fish

add fried fish

add fried fish

cook for 3-4 minutes on low flame

cook for 3-4 minutes on low flame

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)


07
Dec 16

Sattu (roasted gram flour) ki Kachori

‘Sattu ki kachori’ is Delicacy from Bihar, has spicy, tangy, hot amazing and mouth watering taste. So make this amazingly tempting recipe and pamper your taste bud. Here I used Dabur Hajmola.

Ingredient:

For stuffing:

  • Sattu: 1 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 5-6 no.
  • Ginger: 2” piece
  • Garlic: 5-6 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Black pepper: 1 tablespoon
  • Fennel seed: 1 teaspoon
  • Hajmola: 4-5 tablets (optional)
  • Lemon: 1 no.

For dough (outer layer):

  • Maida (refined flour):500gm
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1teaspoon
  • Kalonji (onion seed): 1teaspoon
  • Oil: for deep frying

Preparation:

For stuffing:

  1. Chop onion, ginger, garlic, green chili and coriander into small pieces.
  2. Grind hajmola.
  3. Take a mixing bowl; put all stuffing ingredients in it, Mix well, if required add small amount of water.
  4. Now stuffing is ready, keep aside.

For making dough:

  1. Take a wide vessel, Pour Maida, salt, Ajawin, Kalongi and ghee, mix well by rubbing between palm.
  2. Mix well and prepare hard dough with the help of water, Keep aside for half an hour. You can make dough into food processor too.

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 teaspoon stuffing in the centre. As shown in photo.
  2. Pull the edge of dough to wrap the sattu (stuffing) repeat with the rest, Make it round in shape.

Method:

  1. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it should come up slowly, Deep fry the kachori on medium low heat, After they start to puff slowly turn over,  Fry till it becomes golden brown.
  2. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
  3. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney), to be followed by masala tea/ coffee.
Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori

Ingredient

Ingredient

 Flatten

Flatten

stuff 1 teaspoon stuffing

stuff 1 teaspoon stuffing

Pull the edge of dough

Pull the edge of dough

wrap the sattu

wrap the sattu

Make it round in shape

Make it round in shape

Make it round in shape

Make it round in shape

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Fry till it becomes golden brown.

Fry till it becomes golden brown.

Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori


06
Dec 16

Raw banana poriyal/dry sabji (south Indian style)

Raw banana is easily available in all over India especially south India, rather banana is staple food in south India. It can be cooked in many ways; I am sharing here today the south Indian ways of cooking, very easy to cook called ‘raw banana poriyal’.

In this recipe, fresh coconut, curry leaves and black pepper gives mild sweet and spicy flavor. This is very healthy and nutritious too. It goes very well with noon meal with Sāmbhar and steamed rice.

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no. (Small)
  •  Garlic: 2-3 flakes
  • Sesame seed oil/cooking oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Cumin: ½ teaspoon
  • Mustard seed: 1 pinch
  • Black pepper powder: ½ teaspoon.
  • Split black gram: 1 tablespoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh scrap coconut: 1 tablespoon

Preparation:

  1. Chop onion, and garlic into small pieces. Keep aside.
  2. Boil/ microwave the raw banana
  3. Peel and grate the banana, keep aside.

Method:

  1. Take fry pan, put oil and heat.
  2. When it smokes, add mustard seeds, and split black gram, wait till it sputters.
  3. Add turmeric powder and garlic; stir and fry (keep it stirring otherwise it may burn).
  4.  Add scraped fresh coconut, onion and curry leaves, and fry for few minutes.
  5.  Add, grated raw banana in small quantity to avoid sticking; keep stirring, cover it and cook for 2-3 minutes on medium/low flame.
  6. Add salt, Put off the flame, now raw banana poriyal/dry sabji (south Indian style) is ready to serve.
  7. Transfer into serving bowl; serve this as a side dish at lunch or dinner.
Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Boil/ microwave the raw banana

Boil/ microwave the raw banana

Ingredients

Ingredients

Ingredients

Ingredients

add mustard seeds

add mustard seeds

add mustard seeds, and split black gram

add mustard seeds, and split black gram

add mustard seeds, and split black gram

add mustard seeds, and split black gram

Add turmeric powder and garlic

Add turmeric powder and garlic

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scraped fresh coconut

 Add, grated raw banana

Add, grated raw banana

20151203_161034

keep stirring

keep stirring

Add salt

Add salt

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)


03
Dec 16

Bhature

Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.

Ingredients:

  • Maida (refined flour): 250gm (2 cups)
  • Sooji/rava: 2 tablespoon
  • Curd:  ¾ cup
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  • Baking powder: ½ teaspoon
  • Sugar: 1 teaspoon (optional)
  • Yeast:  ½ teaspoon (optional)
  • Refined oil: for deep fry

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
  2. (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
  3. After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.

Method:

  1. Roll the bhature ball ~6-7”diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly otherwise wait and test again.
  3. Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
  4. Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature

Bhature

Ingredients

Ingredients

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

soft dough

soft dough

soft dough

soft dough

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

slowly turn over

slowly turn over

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature


02
Dec 16

Ragi (Finger millet) Paniyaram

Travel food:

Paniyaram is the one of the very famous breakfast recipe in south India; it is made for eating on long distance trip also.

Good things come to small package ‘Ragi Paniyaram’ is the powerhouse of healthy nutrition, helps to reduce weight, stress and anxiety. Ragi is the cereals consumed in the purest form, does not need to be polished, it is also called super cereal.

Ingredients:

For dough:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For seasoning:

  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Onion: 1 no. (Small size)
  • Green chili: 2 no. (As per taste)
  • Mustard seed: ½ teaspoon
  • Asafoetida: 1 pinch
  • Curry leaves: 2-3 twigs
  • Salt: ¼ teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~5 -10minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water and grind to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Seasoning:

  1. Take a fry pan, put oil  heat it on medium flame in it, when smoke begins to come, add mustard seed; split black gram and split Bengal gram, sputter it for few seconds, when light brown color comes, add onion,  green chili, curry leaves and salt, fry for couple of minutes, put off the flame. Transfer into batter bowl. Mix it well. Now Paniyaram batter is ready to make Paniyaram.

Method:

  1. Pre heat Paniyaram mould and Smear the Paniyaram cups with little ghee/oil.
  2. Pour ladleful prepared batter in the cavity, cover it; allow it to cook for 2-3minutes on medium low flame.
  3. Turn each Paniyaram with the wooden spoon or fork; allow it to cook 1-2 minutes on medium low flame, Turn once or twice if required for uniform cooking.
  4. Transfer it and serve it in plate/or transfer into casserole, Ragi Paniyaram is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Seasoning, add mustard seed

Seasoning, add mustard seed

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

fry for couple of minutes

fry for couple of minutes

Transfer into batter

Transfer into batter

Transfer into batter

Transfer into batter

Mix it well

Mix it well

Pour ladleful prepared batter in the cavity

Pour ladleful prepared batter in the cavity

Turn each Paniyaram with the wooden spoon

Turn each Paniyaram with the wooden spoon

Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram