FISH TAWA FRY

500 gms Fish( any fish)

1tspChilli Pwd or as per taste

2tsp Lemon juice

 1 tsp Cumin pwd

½ Pepper pwd

 ½ Turmeric pwd

2tbsp corn flour

 1tsp any seasoning dry or fresh  powdered or mashed

2 tbsp Oil

Salt : to taste 

• Add the above ingredients in a bowl and add little water and make a paste , now apply the paste to the fish so that whole piece is covered , keep aside for one hour. Heat a non stick pan apply little oil Once  place fish pieces on the pan , fry both sides till it turns golden brown. Serve hot with cuttney of your choice. 

GAJAR KI KAANJI

ingredients

1kg mixed  Kali Gajar and red gajar

4 liter water in a glass jar or earthenware pot
6 Tbsp ground rai (small mustard seeds)
4 tsp  red chili powd
2 tsp  kala namak (black salt)

rest regular salt(As a taste)

 Peel the carrots and cut into fingers. Fill water in the pot add the spices and salts, stir well, keep in sun for 2-3 days depending upon the temperature. Serve along with the pickled carrot. Keep in cool and dark place.

   

MASALA GOBHI

1 medium sized cauliflower (approx 500 gms) (cut into bite sized florets)
  1 large onion chopped finely
 2-3 midium tomatoes pureed
6 cloves garlic +1/2" piece ginger +2 green chilies grind together to paste
  1 tsp red chili power
1 tsp haldi(turmerice) 
1/2 tsp garam masala 
1/4 cup milk+1tbsp fresh cream
Kasoori Methi - 1/4 tsp
Coriander leaves - just to garnish
Salt to taste
i ladle refined oil 


.Heat oil in a pan  add ginger garlic paste, onion and saute till light brown , add tomato pureealong with powdered spices cook till oil separates, add milk cream mix well add cauliflower mix well cook covered on low till 7o percent done keep sauting in between , add kasoori methi mix well again cook covered till done about 3-4 minutes garnish with coriander leaves serve hot with roti or pratha...
 















 

ZAMIKAND KA ACHAAR

1kg zmikand washed peeled and cubed

100gms garlic crushed

250gms ginger crushed

Haldi 1tbsp

50gms gurh (jaggarey)

2tbsp citric acid

Salt and chili to taste

500ml mustard oil

Heat oil in a heavy bottom pan fry zamikand till golden in colour, in the same oil add garlic for 2 minutes ,add ginger sauté for 5-6 minutes add spices mix well add zamikand mix properly cook on medium heat for 3-4 minutes on cooling transfer to air tight jar..

HALDI KA ACHAR

1kg fresh haldi( turmeric)
250gms ginger
100gms garlic crushed
2tbsp citric acid , alternatively you can use vinegar oe lime juice
 4tbsp red chili powder
salt to taste
500 ml mustard oil
clean wash haldi and ginger scrap well , cut haldi in to fingers type pieces , take out 250 gms haldi  it together with ginger to paste, heat oil in a heavy bottom pan when reaches smoking point  reduce the heat add garlic saute for 2-3 minutes on medium heat , add ginger haldi paste and salt saute for 7-8 minutes add red chili and haldi cook for another 10 minutes keep sauteing on regular intervals lastly add citric acid mix well cook for 1-2 minutes remove from fire , on cooling transfer to air tight jar, keep in mind that oil should float over the pickle if its less you can add more ....serve as you required.

CHICKEN PAKODA'S

500gms boneless chicken sliced thinely into bite size pieces

100gms besan(gram flour)

2tbsp corn flour

6 garlic cloves 1/2" ginger piece 3-4 green chilies grind together to paste

1 big onion sliced thinely lengthwise.

2tbsp coriander or methi leaves chpped

1big pinch heeng(asafeotida)
1tbsp dhania and zeera (coriander& cumin) coarsely grounded in stone grinder
1/2tsp haldi(turmeric)
itbsp amchoor(dry mango powder)
salt and chili to taste
oil for frying
water as requitred
mix all the ingredients together except oil with the help of water to medium consistency...heat oil in a thick bottom pan when it reaches to smoking point reduce the flame take out approx . 2tbsp oil and add to pakoda mixture mix well. now on medium heat fry pakodas till golden brown, place  on absorbent paper to remove extra oil serve hot with the chuttney of your choice...

SAAG

2bunches of mustard leaves
1 bunch of spinach
1 bunch bathu (chenopodium album)
1 bunch methi leaves( fenugreek)
6-8 green chilies or asper taste
2" ginger piece
8-10 cloves garlic
4-5 medium green tomatoes
6tbsp maize flour
3-4 red chilies whole
2tbsp mustard oil
salt to taste
2 medium onions chopped
4 tbsp pure ghee
2 tbsp butter( optional)
wash all green properly chop them finely , chop ginger, garlic and green chilies, put all in pressure cooker along with salt and mustard oil  cook on low for 5-6 minutes so that leaves release the water then on high flame  upto one whistle. on cooling grind to paste in a blender with maize flour. heat ghee in heavy bottom pan add onion saute till pink add saag mix well cook on simmer for 10-15 minutes. remove from fire place in a serving dish top with butter ...serve hot as you like