Fish Tawa Fry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.


Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method

• Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
• In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
• Heat oil in tawa and add in fish pieces. Let them cook for a minute.
• Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
• In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
• In mean time grind tomatoes, garlic, ginger in mixer and make paste.
• Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
• Add in fish and lightly mix everything together. Cook for 2-3 minutes.
• Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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Coriander Chicken

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)


Ingredients
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste
Oil

Method

• Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
• Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
• Meanwhile, in mixer mince tomato, garlic and ginger paste together.
• Add in coriander leaves and grind it to fine paste.
• Add it to the chicken, add some salt and cook till it reduces to dry gravy.

Notes
You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.

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Lauki Kofta

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Ajoy just loves lauki kofta so much so that he asks ma to make it every time we go to pune. Till last year, that did work out especially since we visited pune atleast each month. But after coming to Redmond, one thing I am sure Ajoy and me too missed was Ma's special Kofta. So this time when we were in india we did ask her to make it quite frequently but the recipe is so good that eating it once in a year doesn't satisfy the taste buds. So after I got the recipe from her, today I made it on valentine's day. Guess my gift to Ajoy :)


Ingredients
3 Cup Bottle Gourd
1 Cup Carrot
1.5 Cup Besan
3 Spoon Corn Flour
2 Onion
2 Tomato
2 Cup Curd
4 Spoon Sugar
1/2 Spoon Chaat Masala
1/2 Spoon Jeera
1.5 Spoon Red Chilli Powder
1/2 Spoon Turmeric Powder
1 Spoon Corriander Powder
1 Spoon Jeera Powder
1 Green Chilli
1/4 Cup Cashews
1/4 Cup Raisins
Oil
Salt to taste

Method

• Grate bottle gourd and carrot and mix well
• Heat oil and add in jeera. Let it sputter
• Add in grated bottle gourd and carrot and mix well.
• Cook well stirring occasionally till the mixture dries up completely. Keep aside to cool down.
• Heat oil in a pan and add chopped onion. Fry till translucent and keep aside.
• In a mixie add tomatoes, red chilli powder, turmeric powder, jeera powder, corriander powder and salt. Grind well.
• Add in cooked onion and grind to smooth paste. Keep aside
• In the bottle gourd and carrot mixture, add besan, corn flour make soft dough
• Prepare small balls with cashews, raisins and green chilli pieces in the center of them.
• Fry the koftas in oil to brown color and keep aside.
• In a pan add the grinded paste, 3 cups of water and let it simmer for 5-6 minutes till gravy attains consistency.
• Add in koftas and simmer for another few minutes. Take of the heat
• In a bowl, mix in curd, sugar and chaat masala.
• While serving koftas, add in the kofta with the gravy, add curd and then garnish with grated carrot and some cashew pieces and raisins

Notes
Instead of carrot you can use raw banana as well.

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Chilli Prawns

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I was looking to make something quick yet something different from the normal preparation (Prawns Masala) and then I came up with this.


Ingredients
300g Cleaned Prawns
1 Spoon Garlic Paste
1 Onion
4 Green Chillies
4 Spoon Dark Soya Sauce
2 Spoon Tomato Ketchup
2 Spoon Corn Flour
Salt to taste
Oil

Method

• Marinate the prawns with garlic paste and salt.
• Deep fry them in oil few at a time for a minute
• In same oil, add halved green chillies, onion and cook them with constant stirring
• Add soya sauce, ketchup and again cook for couple of minute
• Add prawns and stir for another minute
• Mix corn flour in two cups of water and add it to the cooking prawns
• Cook for 3-4 minutes till gravy thickens and prawns become tender

Notes
Well I didn't have spring onions to garnish otherwise I might have added it a bit for garnishing.

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Khatkhate

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

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Masala Daal

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This Spicy daal was something I just experimented out when I was in pune. It turned out great. Actually mom dad loved it and then when I came here even ajoy liked it :) So thought of posting the recipe


Ingredients
3 Cup Tur Daal
1 Onion
1 Tomato
6-7 Garlic cloves
1/4 Spoon Mustard
1/4 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Garam Masala
Corriander Leaves for Garnishing
Butter cubes
Salt to taste
Ghee

Method

• Cook tur daal with 1 cup water in the cooker.
• Heat the oil and let the mustard and jeera splutter in it
• Add finely chopped onions, garlic pieces and fry till onions turn translucent.
• Add turmeric powder, red chilli powder, jeera powder, corriander powder and garam masala and mix well.
• Add tomato and cook till tomato is completely done.
• Add in cooked tur daal, salt and mix well. Cook for couple of minutes with constant stirring
• Add enough water for getting desired consistency to the daal and bring it to the boil.
• Garnish with corriander leaves.
• While serving serve with little butter cubes on top.

Notes
While cooking daal I dont mix too much of water, that way the cooked daal when added to masala completely soaks the taste and aroma.

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Khima Egg Masala

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

When we were about to leave from temporary housing, we had so many stuff remaining and we didnt want to carry too many items from there to permanant one. So thats what is the inspiration behind this experiment. Quite tasty and unique :)


Ingredients
450g Khima
4 Tomatoes
2 Onions
3 Eggs
1 Spoon Garam Masala
1.5 Spoon Red chilli Powder
1 Spoon Turmeric Powder
1/4 Spoon Black Pepper
2-3 Cinnamon
1/4 Spoon Garlic Paste
1/4 Spoon Ginger Paste
1/2 Spoon Corriander Powder
A pinch of Jeera Powder
Corriander Leaves for Garnishing
Salt to taste
Oil

Method

• Hard boil eggs and keep them aside.
• In a pan heat oil and add washed and drained Khima to it.
• Cook till it turns brown in color and oil separates out. Keep aside.
• In same oil add black pepper, cinnamon and let it turn light brown in color.
• Add finely chopped onion, garlic paste, ginger paste to this
• When onion is completely cooked, add 1/2 spoon turmeric, 1 spoon red chilli powder, garam masala, corriander powder and jeera powder
• Mix well and cook for couple of minutes
• Let it cool down and grind the mixture in mixie.
• In same pan in a spoonful of oil add this grinded mixture and grated tomatoes and cook till tomato is half done.
• Mix 1/4 cup of water in it, Salt to taste and the fried keema to it. Cook till completely done and almost dry. Keep aside
• Grate the eggs, add turmeric powder, chilli powder and salt to taste to it and keep aside.
• While serving, add small portion of keema masala into the bowl, top it with grated egg mixture and garnish with corriander leaves.

Notes
One can actually add, cheese or paneer as well instead of egg but I thought egg would be the best one to go along this recipe flavour.

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Palak Pakoda Kadhi(Spinach Pakoda Curry)

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.


Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method

• In the butter milk, mix sugar and salt to taste and keep aside.
• Heat the ghee in a small pan and let the mustard splutter in it.
• Add Asafoetida, turmeric powder and take off from the flame
• In the buttermilk add this ghee mixture and mix well.
• While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

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Chilli Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I love chinese and its been ages since I had it outside. Yeah we had gone for it couple of weeks back but whatever we had ordered wasnt upto the mark and hence didnot count :) Hence yesterday I thought lets give it a shot at home. I have earlier tried these stuff at home as well, but then the taste wasnt authentic. But yesterday I can say I mastered it. So here is the recipe for you.


Ingredients
400gm Paneer
1 Onion
6 Chillies
15 Garlic Cloves
A Pinch of Black Pepper Powder
2 Spoon Dark Soy Sauce
1 Spoon Tomato Ketchup
1 Spoon Corn Flour
2-3 Strands of Spring Onion
Salt to taste
Oil

Method

• Cut the paneer into medium sized cubes and fry them in oil over medium heat till light gold in color. Keep aside
• In same oil fry onions till translucent.
• Add chopped chillies and garlic and cook till fragranant
• Add black pepper powder and Soy sauce and cook for a minute
• Add paneer cubes and tomato ketchup. Cook for 2-3 minutes
• Mix corn flour in a cup of water and add it to the paneer mixture.
• Add more water if needed and cook the paneer with closed lid for 3 minutes.
• Garnish with chopped spring onions and serve

Notes
Chop the green chillies in slanted fashion for this so that you get the same look and feel that you see in restaurants.
Do not fry paneer till its completely crispy from outside. You want to keep it as soft as possible and yet fry it so that it gets the proper texture.
Also if you are looking for it as starter which is dry, add little less water and cook for some more time if required so that the final result is dry :)

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Kofta Curry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.


Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method

• Apply salt to the grated bottle gourd and keep aside for few minutes.
• Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
• Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
• Heat little oil in a pan and let the jeera splutter.
• Add the finelly chopped onion and garlic paste and cook till golden brown
• Add turmeric powder, remaining red chilli powder, corriander powder and salt
• Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
• Put the mixture into the mixie and grind to fine paste
• In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
• Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

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Katachi Aamati

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This one is prepared using the remaining water from the daal that is used to cook the Puran and puran itself. The aamati is sweet and sour in taste and goes amazingly well with the puran poli.


Ingredients
2 Cup Water from Cooked Chana Daal
1/2 Cup Puran
1/2 Cup Jaggery
2 Spoon Tamarind
1 Spoon Corriander Seeds
1 Spoon Jeera
1/2 Spoon Mustard
1 Spoon Red Chilli Powder
4 Spoon Grated Coconut
15 Curry Leaves
Salt to taste
Oil

Method

• Soak tamarind in a cup of water and keep aside.
• Heat a spoonfull of the oil and add corriander seeds and jeera.
• Add grated coconut and fry the mixture till golden in colour.
• In a mixie, add this coconut mixture along with tamarind. And grind to smooth paste. Keep aside
• Heat another half spoon of oil and let mustard splutter in it.
• Add curry leaves and fry for a minute
• Add the tamarind - coconut paste and fry for another minute
• Add the red chilli powder and saute for another minute.
• Add daal water, puran and jaggery. If needed add more water if it lookss thick.
• Add salt to taste and bring it to boil. Serve the sweet and sour curry with puran polis

Notes
You can use normal water if you do not have cooked daal water left over.
For preparing puran refer to Puran Poli recipe.

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