Boal Macher Jhaal

Admin :: Edit

Ingredients

Take 1 kg of Boal Fish which is available mostly during winter in the Market.(Its basically very oily and with more fat in it.). Cut it in good pieces or can get the bengali cut from the Market.
150gms of mustard oil for cooking
Salt and Turmeric for marination and cooking.
1 small bunch of Chopped Coriander.
1 tsp of Kalajeera.
1 finely chopped tomato

Make into fine paste:
1 big Onion
1 whole garlic
1" Ginger
5-6 Red chillies

Method:


Clean the fish and pat it dry and rub it with or marinate it with 1 tsp salt, 1 tsp turmeric and 1 tsp mustard oil.
Heat the wok or kadai (non stick if possible) with 3 tbsp oil.
Fry the fish cover it with lid other wise it will start crackling so much that will burn the cook
After frying keep it aside.
Heat the kadai again with 3 to 4 tbsp oil and put 1/2 tsp kalajeera
Let it crackle.
Mix all the paste in it with chopped tomato saute it
Put 1/2 glass of hot water in it. ( Tip: Never put cold water while cooking).
Once its starts boiling put the fish in it and cover it with the lid.
After 10 minutes take the lid out and put the chopped coriander leaves
Serve it with rice.

Tel Koi Mach

Admin :: Edit

Koi fish is available at all the places, specially in the eastern part of India, Half kg of it to be cleaned from the market. (the fins are very hard so its wise to get it cleaned from the market).

Ingredients

1 tsp of Jeera for Grinding and One spoon to crackle in oil.
150gms Mustard oil for cooking.
I cup Coconut Milk for cooking. (Otherwise grind the coconut and take out the milk from it.
1 tsp Ginger paste
1 tsp chilli paste. (Even Green chilies will also do.)
Salt for marination and to taste.
3/4 tsp turmeric Powder for marination and colour.
3 Elaichi, Darchini, Long (clove) each for grinding to make garam masala.

Method:


Clean the fish and marinate with 1/2 tsp turmeric powder and 1 tsp salt.
Take 3 tablespoon of mustard oil in non stick kadai and shallow-fry the fish.
Heat the kadai again with 3 tablespoon mustard oil and put jeera to crackle on it.
Put the ginger and chilly paste (or green chillies 5-6nos silted nicely) 1/4 tsp turmeric, 1 tsp salt.
Fry it and put the coconut milk in it, which is easily available in market .
When it starts boiling put the fishes in it and slow the flame.
After it boils, put the garam masala paste and simmer for 5 minute.
Serve it with rice.

Chicken Rasam

Admin :: Edit

Ingredients

1 small chicken (fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice Salt as per taste

Grind into paste:
1 cup onion, chopped
1 tsp dhania
2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder

Method:

Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot

Egg Parotha

Admin :: Edit

Ingredients

1/2 kg maida
salt to taste
1 egg for each parotha
1 tsp pepper powder
1 cup ghee or dalda

Method:

Add maida salt ghee with little water kneed well
Roll into a parotha fry both sides with ghee
Add one egg to a parothaon top add little salt
Smash every thing with a spoon add pepper powder
Serve hot with gonkura pachadi

Fish Pittu

Admin :: Edit

Ingredients

1/2 kg Fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder
1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
Salt as per taste
2 tsp lemon juice

Method:

clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
when it cools a little add lemon juice
Serve

Menthi Pulusu with Fish

Admin :: Edit

Ingredients

Waral fish-1/4 kg, clean and cut it to slices
2 cups cooked toor dal
2 tbsp tamarind extract
1 tbsp fenugreek
1 tbsp jaggery
1 tsp chilly powder
Salt to taste
1 cup menthi leaves
For seasoning

1 cup Oil
1 cup onion, chopped
5 green chillies

Method:

Heat oil and season the seasoning items
Fry fish till it cooks
Mix tamarind extract, chilly powder, salt, with 3 cups of water
Let it boil
Mix cooked dal with all the other items (fenugreek, jaggery) boil for 2 minutes
In a separate pan fry one cup of menthi leaves in little oil add it with other items

Guthi Mutton Pulav

Admin :: Edit

Ingredients

Part A:
200 grams Onion (big ones)
20 grams (approx 5-6) green chillies
1 cup Pudina, cleaned
1 cup Ginger sliced
10 gms (approx 2 tbsp) Oil

Part B:
1/2 kg Tomato's sliced
10 grams (1 tsp) Garlic paste
2 tsp chilli powder
1 tsp turmeric powder
1 tsp Cloves pattai Powdered

1 cup Coconut milk
3 cups Pulav rice [washed and soaked]
1/2 Mutton pieces cooked with salt
1/2 kg brinjals

Method:

Fry ingredients in Part A in pan with 10 grams of oil
Mix ingredients in part B B with cooked mutton and add 1 cup of water
Cook it till it becomes soft
Cook rice with coconut milk
Slice brinjals with salt
Add every thing together and fry
Add required salt
Preserve hot and serve

Mutton Preserve

Admin :: Edit

Ingredients

2 kg goat mutton
1/2 cup salt
200 gms Red chilli

Method:

Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the peices
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a tight jar.
Uses of these preserves:
Can be fried, powdered added to any masala
Soaked, cooked prepare, Cara kuzambu
Can be used in egg chaps
Chips also can be made

Mamidikayalu Mutton

Admin :: Edit

Ingredients

Part A:
1/2 kg Washed goat mutton sliced into pieces
5 gms (approx 1 tsp) ginger juice
10 gms (apprx 2 tsp) onion juice
7 gms (approx 1-1/2 tsp) garlic juice
3 gms (approx 1/2 tsp) turmeric powder
3 gms (approx 1/2 tsp) kuskus
2 gms (approx 3-4) pepper

Part B:
5 gms (approx 1-2) dried red chilli
5 gms (approx 1 tsp) roasted channa dhal
1 cup grated coconut

Part C: 2 cups green mango pieces
Salt as per your requirement

Part D: 10 gms (approx 1 small onion) sliced onion
2 gms (approx 1/4 tsp) cumin seeds
5 gms (approx 1 tbsp) oil

Method:

Cook mutton + juices + other ingredients of Part A with 3 cups of water
Grind ingredients of Part B into a paste add it to the mutton
Add green Mango pieces to the cooked mutton
Add salt as per your taste.
Cook it for another 5 minutes till mango pieces becomes soft
Heat oil in a small pan
Add cummin seeds
Fry onion till golden brown
Put the onion seasoning in the mutton mixture
Let is cook for 2-3 minutes

Indian Cucumber Yogurt Sauce

Admin :: Edit

3/4 lb Cucumber (coarsely grated)
3/4 ts Whole cumin seeds
2 ts Hot green chilis -(seeded & chopped)
1 c Plain yogurt
1 ts Vegetable oil
1/2 ts Garlic (finely chopped)
Salt(optional)


Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill. Good with Lamb.