15
Feb 18

Squid (kanava fish) stew

Let’s celebrate Valentine’s Day in all its glory, buying so called heart shaped balloons, and cook squid stew for the love of love. The taste is marvelous.

Ingredients:

  • Squid: 200 gm
  • Onion: 1 no. (Medium size)
  • Tomato: 1no. (Small size)
  • Garlic: 6 flake (medium)
  • Ginger: 2 inch pieces
  • Green chilly: 2 no.
  • Dry whole red chilly: 2 no.
  • Cumin seed: 1 teaspoon
  • Black pepper: 10-15
  • Cinnamon: 1 inch piece
  • Black cardamom: 1 no. (Crushed)
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desired shape either ring or square shape. Again wash it and keep aside.
  5. Peel off and chop the garlic and ginger, make fine paste keep aside.
  6. Cut onion into fine slices longitudinally, cut green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Take a pressure cooker, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric powder and 1 tablespoon of oil. Mix all ingredients with 1 cup of water, close the lid and Bring to full cooking pressure reduce to low flame and cook for 4-5 minutes. Allow cooker to cool.
  2. Take a fry pan. Put rest of oil in it, add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.
  3. Fry for few seconds, then add chopped tomatoes; fry tomatoes till oil leaves from sides (about 3-5 minutes).
  4. Add green chili and boiled squid; fry it till liquid dries up, decorate with green coriander and sliced onion.
  5. Squid stew is ready to be served with steamed rice and dal in the lunch or any meal as you wish.
Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish)

Squid (kanava fish)

Ingredients

Ingredients

20161003_175118

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

boiled squid

boiled squid

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add chopped tomatoes

add chopped tomatoes

Add green chili

Add green chili

Add green chili and boiled squid

Add green chili and boiled squid

decorate with green coriander and sliced onion.

decorate with green coriander and sliced onion.

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew


04
Jul 17

Egg do pyaza

It is believed that if a warm meal prepared by the lady of the house, it is great for improving family health. Give to your family the daily dose of power with protein; egg is loaded with the protein power, which helps building strong muscles. You can prepare egg in many ways; boiled eggs to egg do pyaza. ‘Sunday ho ya Monday roz khao ande’.

Ingredients:

  • Eggs: 3 no.
  • Onion: 300-350gm.
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 3-4no. (As per taste)
  • Tomato: 1 no. (Medium size)
  • Kashmiri chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Boil eggs, peel off and chop into two halves, keep aside.
  2. Take half quantity of onion, slices longitudinally and cut rest half quantity of onion into 8 pieces, then separate them layer by layer as in photo.
  3. Peel off and Chop garlic, grate/chop ginger, keep aside.
  4. Chop tomato, keep aside
  5. Deseed green chili and chop longitudinally, keep aside.

Method:

  1. Heat oil in a fry pan; add separated layers of onion; sauté on high flame till it gets light brown in color, add green chili; stir fry for few seconds, remove it. Keep aside.
  2. Add cumin into the oil; sputter it for few seconds, add longitudinally sliced onion, stir fry on high flame until it turns light brown in color, add sliced tomato and stir fry for couple of minutes.
  3. Add chili powder, coriander powder, turmeric powder and salt, add ¼ cup of water so that all masala get messy in appearance.
  4. Now it’s time to add fried leaf of onion and green chili, cook for couple of minutes on medium flame, add Garam masala powder and chopped egg, fry for couple of minutes, put off the flame.
  5. ‘Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
  6.  ‘Eggs do pyaza’ is ready to serve.
Egg do pyaza

Egg do pyaza

Ingredients

Ingredients

Boil eggs

Boil eggs

add separated layers of onion

add separated layers of onion

add green chili

add green chili

stir fry

stir fry

Add cumin

Add cumin

add longitudinally sliced onion

add longitudinally sliced onion

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

add ¼ cup of water

add ¼ cup of water

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add Garam masala powder and chopped egg

add Garam masala powder and chopped egg

fry for couple of minutes

fry for couple of minutes

Egg do pyaza

Egg do pyaza


02
Apr 17

Methi saag (Fresh green fenugreek) Mutton

I love to create dishes with ingredients which enhance the nutritional value and also the taste of the dish. This time I prepare the Mutton with Methi saag (Fresh green fenugreek).

Methi saag (Fresh green fenugreek) help to flush out harmful toxins from body at the same time it is full of calcium and magnesium. Mutton is a great source of vitamin 12, which aids to the brain function.

Ingredients:

  • Mutton: 250gm
  • Methi (fenugreek leaves) 100 gm.
  • Onion: 100 gm
  • Tomato: 1 medium
  • Green chili: 2 no.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Bay leaves: 1 no.
  • Cloves: 4 no.
  • Green cardamom: 2 no.
  • Garam masala powder: ½ teaspoon
  • Garlic flakes: 4-5 no.
  • Ginger: 2”pieces
  • Oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Cumin seed: 1 teaspoon
  • Butter 10-15 gm
  • Water: 200ml.

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic flakes.
  3. Cut onion, methi leaf and tomatoes into small pieces.

Method:

  1. Put oil in the cooker. Heat the oil till smoke is coming; Put garlic, bay leaf, cumin seed and cloves, sputter for few seconds.
  2. Add onion and brown on high flame (About 4-5 minutes) add ginger paste and mutton, Reduce to low flame; fry mutton till liquid dries up (about 12-15 minutes).
  3. Add salt, chili powder, coriander powder, turmeric powder and chopped tomato continues to fry for another couple of minutes on high flame, stir continuously otherwise it may burn.
  4. Add water. Close lid and bring to full cooking pressure, reduce to lower heat and cook for7-8 minutes.
  5. Allow cooker to cool, open the cooker; add methi leaves and butter. Stir fry for couple of minutes on high flame till it reaches your desire consistency, add Garam masala powder and chopped coriander leaves.
  6. Transfer into serving plate Serve hot as a starter or with basmati rice or as you wish.
Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton

Ingredients

Ingredients

Ingredients

Ingredients

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Add onion

Add onion

add ginger paste

add ginger paste

add ginger paste and mutton

add ginger paste and mutton

Add salt

Add salt

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

add chopped tomato

add chopped tomato

add chopped tomato

add chopped tomato

Add water

Add water

bring to full cooking pressure

bring to full cooking pressure

add methi leaves

add methi leaves

add methi leaves

add methi leaves

Stir fry for couple of minutes

Stir fry for couple of minutes

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add Garam masala powder

add Garam masala powder

Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton


13
Feb 17

Squid fritters (kanava fish pakora/pakoda)

The simple way to romance your love bird on the occasion of valentine evening, the squid fritters and piping hot flavored chai (tea).it’s just and fare that raises the temperature of love.

Ingredient:

  • Squid (kanava fish): 200gm.
  •  Ginger paste: ½ teaspoon
  • Garlic paste: ½ teaspoon
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Turmeric powder: ½ teaspoon
  • Rice flour: 1 tablespoon
  • Chili powder: 1 teaspoon
  • Water: 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish in ring shape. Again wash it and keep aside.
  5. Take a bowl. Put Besan, rice flour, salt, chili powder, Ajawine and ginger garlic paste in it. Make a smooth batter with the help of water. Keep aside for couple of minutes.

Method:

  1. Take fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil; If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip the squid ring into batter. (Either direct by hand or spoon)
  3. Deep fry all rings, when they start to come up slowly turn over, Fry till it becomes golden brown on both sides.
  4. Serve hot Squid fritters (kanava fish fritters) with green chutney to be followed with tea or coffee.
Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)

 Ingredient

Ingredient

Put Besan, rice flour, salt, chili powder

Put Besan, rice flour, salt, chili powder

Make a smooth batter

Make a smooth batter

batter and squid ring

batter and squid ring

dip the squid ring into batter

dip the squid ring into batter

Deep fry all rings

Deep fry all rings

slowly turn over

slowly turn over

Fry till it becomes golden brown

Fry till it becomes golden brown

Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)


29
Jan 17

Prawn curry (with shell)

Today I am going to upload the prawn recipe with ‘shell on’; it leads to the exotic flavor. This Prawn curry rich in nutrition considered a delicacy since ancient times, it is rich source of protein too, and will surely set your taste bud.

Ingredients:

  • Prawn: 200 gm
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Green chili: 1 no.
  • Dry red chili: 1no.
  • Lemon juice: 1 tablespoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 4 table spoon
  • Cumin seed: half teaspoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Green cardamom: 1no,
  • Clove: 1 no.
  • Cinnamon: 2” stick
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  1 cup

Preparation:

  1. Clean and rinse the prawn, with running water (in this recipe I cooked the prawn with shells on but it is important to remove the vein).
  2. Cut dorsal side of prawn by sharp knife or a scissor up to tail. You can see blackish intestine of the dorsal part of the body (vein).
  3. Remove and discard the vein with your finger or tip of knife, it runs along right under the surface of back.
  4. Add lemon juice. Leave it for 5-7 minutes. Again wash the prawn drain out all the water.
  5. Marinate the prawn with half of the salt and garlic paste and turmeric powder, keep aside.
  6. Slit green chili and chop tomatoes into small pieces.
  7. Clean and diced onion, make smooth paste by grinding, keep aside.

Method:

  1. Heat oil in a pan till smokes, Put marinated prawn, shallow fry the prawn ,as they starts cooking they will turn orangey, cook on medium low flame and cook for 2-3 minutes and change the side. Take out the prawn, keep aside.
  2. Add cumin, red chili and whole Garam masala and fry few seconds with left out oil in pan (if required add oil). Add onion paste stir fry for 2-3 minutes on medium flame (keep stirring) add chopped tomato, slit green chili, ginger and garlic paste, and fry until golden brown (about 3 -4 minutes).
  3. Add all powder masala, Cook till oil starts leaving the edges. Add a cup of water hot water (as your required quantity of gravy). Close lid.
  4. When the gravy starts boiling add fried prawn, stir it well and cook for 4-5 minutes on low flame, and cook until gravy becomes to your desire consistency, add Garam masala powder and chopped coriander leaves.
  5. Serve with paratha, steamed rice or pulao.
Prawn curry (with shell)

Prawn curry (with shell)

Ingredients

Ingredients

Ingredients

Ingredients

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

Add cumin, red chili and whole Garam masala

Add cumin, red chili and whole Garam masala

Add onion paste

Add onion paste

stir fry for 2-3 minutes on medium flame

stir fry for 2-3 minutes on medium flame

fry until golden brown

fry until golden brown

Add all powder masala

Add all powder masala

Cook till oil starts leaving the edges

Cook till oil starts leaving the edges

Add a cup of hot water

Add a cup of hot water

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

add fried prawn

add fried prawn

add fried prawn

add fried prawn

cook for 4-5 minutes on low flame

cook for 4-5 minutes on low flame

add Garam masala powder

add Garam masala powder

add Garam masala powder

add Garam masala powder

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)