FRESH WATER FISH CURRY - RUHI MACHER KALIA

Rohu Fish Gravy Curry /Stew/Rohi Machli Salan (Andhra Style)

 Ingredients:

6-8 pieces of Rohu fish

1/2 tsp cumin seeds
1 tsp coriander seeds
2 small bayleaf
2 cardamom
3-4 cloves
1 inch cinnamon stick
1 large & a small onion chopped
8-9 cloves of garlic chopped
4-5 cashews
1 green chilli chopped
1 tsp ginger paste
1 large tomato chopped
1/2 tsp red chilli powder
1 tsp kashmiri red chilli powder or Andhra Guntur Chilli powder
1 tsp turmeric powder
Salt to taste
Mustard oil for frying
2 cups of warm water

2-3 tea spoons Tamarind Juice 

Coriander leaves for garnishing

Method:

1)Fry the rohu fish with little salt & turmeric.

2)Heat oil.Add cumin seed,coriander seed,bay leaf,cardamom,cloves,cinnamon.Saute it.Then add the chopped onion, chopped garlic & green chilli.Once the onion changes colour,add the cashews & .Saute for some time.Cool down & make a paste.

3)Again heat oil.Add the prepared paste.Saute for some time.Now add the
chopped tomatoes.Add little salt & fry for some time.Then add the ginger
paste.Again fry for some time.Add the turmeric powder,red chilli powder &
kashmiri or chilli powder.Fry the masala for some time.
4)Now add the warm water.Boil the gravy for some time.Now add the fried fish pieces.Cover & cook for 5 minute.

5)Garnish with coriander leaves.

Note : Those who likes sweetness,they may add raisins and 2 tea spoons of Sugar 

Bamboo Chicken - ARAKU Valley,Andhra - Southern India

Main ingradients 

RAW BAMBOO,CHICKEN,INDIAN SPICES AND HERBS,CILANTRO

, LEMON 

Marinated chicken will be stuffed in side raw bamboo 

BAMBOO WILL  BE PLACED ON FIRE FOR ABOUT 20 MINUTES 

Finally served in teak leaves ..

Dal BATI - Lentil Gravy with Puffed dough dumplings (Rajasthani dish)

Ingradients 

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarbonate/Cooking Soda ) alternatively you can use Tuvar Dal(lentils,it doent require overnite soaking)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely 
2 tsp garam masala powder 
2 tsp chilli powder 
1 tsp turmeric powder 
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise 
2 tbsp cream 
4 tbsp ghee 
1 cup coriander leaves, chopped finely 
Oil 
Salt To Taste

For Bati (dumplings):

5 cups whole wheat flour, sieved 
1 cup ghee, melted 
2 tbsps curd 
1/2tsp baking soda 
Salt To Taste

Preparation of Dal 

Pressure cook rajma/tuvar Dal  and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.

Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee.

Making of Baati 

 Knead a soft dough with flour, ghee, curd,baking soda, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour.




 Then roast in batches on hot coals till puffed and golden outside and spongy inside.

 Keep hot.Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

if you dont find charcoal fryer,you can use kadai(wok) for baking Batis (see the below pic)

BASIC PUNJABI GARAM MASALA / Indian Garam Masala Powder Recipes

This is formula for basic Indian Garam masala,always used in each and every recipe of Punjabi and other Indian cuisine

Ingradients 

Cup measurement : 240 ml


1 cup coriander
1 tbsp cloves
4 inch cinnamon stick
8 cardamom
1 tbsp cumin
1 tbsp pepper
1mace (optional) Japathri

Optional

1 ½ tsp. Saunf or fennel seeds
1 Bay leaf

Method 

Clean the spices, pick and discard stones and debris. Crush the coriander seeds and check for worms.
In a heavy bottom pan, dry roast coriander seeds lightly, add the other ingredients to the pan.

Switch off and toss till the cumin warms up. Set aside to cool




Powder them (in Mortar or in mixer/blender )in a dry jar and sieve if needed.


















Store in an air tight glass jar and use.

Keeps good for a month without refrigeration, keeps good for several months in refrigerator. Make small packs of this powder in foil and store it, this way when ever needed you can use a pack, the rest remains flavorful.

PANI PURI - GOLGAPPAS-PUCHKAS RECIPE

This is a very popular street food accross Indian sub continent including Pakistan and Bangladesh 

Enjoy this dish with family and friends on any weekend 

Ingredients:

To make puri: 
1 cup Semolina (Rava / Suji) 
3 tblsp Fine Wheat Flour (Maida) 
1/4 tsp Baking Soda
1/2 tsp Salt 
Oil to deep fry 

To make pani: 

1/2 cup Tamarind (Imli) Pulp 
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera) 
1/2 cup Coriander Leaves 
3 Green Chilly (Hari Mirch) 
1 cup Mint Leaves (Pudina Leaves) 
1 tblsp Black Salt (kala namak )
1 tblsp Boondi 
2 tblsp crushed Jaggary (Gur)

To make stuffing: 

2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

 Method:

To Make Puri:

Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.




Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to be noted  before frying :

1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
Let them cool. Later store in an airtight container.

How to Make Paani 

Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste

.

Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.


Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :

 In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas....

PRAWNS IN COCONUT MILK SAUCE - JHINGA BAGARA

This dish is authentic Indian subcontinent dish Prawns cooked  in coconut milk and tomoto sauce,loved all around India,Nepal,Pakistan,Bangladesh and Sri lanka  

Main Ingradients 

1 tablespoon tomato puree
1/2 teaspoon salt
1 teaspoon  sugar (optional)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh coriander
1 fresh green chilli, chopped
1 tablespoon fresh lemon juice
250ml coconut milk (You can buy from any Market store or alternatively you can extract by mincing fresh tender coconut )
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
500g medium prawns, peeled and deveined
1 tablespoon cornflour
1 tablespoon cold water
1 table spoon of Mint leaves

Method 

In a medium bowl, stir together tomato puree, salt, sugar, garam masala, ground cumin seed, ground red pepper, coriander, green chilli, lemon juice and coconut milk. Set coconut sauce aside.






Heat oil in a wok or frying pan over medium-high heat. When oil is hot, 
add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add prawns, and cook until prawns are opaque; this should take only a minute or two. In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick.



 Pour the coconut sauce over the prawns; cook until the sauce begins to simmer.





In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick

BASIC IDLI PREPARATION

Note : 

Urad Dal : Rice Rava ( Raw Rice)  Ratio is  for  1 cup urad Dal  3 cups Idli Rawa or Raw rice 

For Smooth Idlies add 1/4 th cup Poha(flattened Rice)

1 cup = 250 ML


You may add Salt before using the batter ,as this will increase the shelf Life of batter