Pomfret Rawa Fry |पोम्फ्रेट रवा फ्राई |पापलेट रवा फ्राय

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Pomfret Rawa Fry |पोम्फ्रेट रवा फ्राई |पापलेट रवा फ्राय
Ingredients: सामग्री
2 medium Pomfret पोम्फ्रेट
1 tbsp Ginger Garlic Paste अदरक लहसुन का पेस्ट
½ tsp Turmeric Powder हल्दी पाउडर
2 tsp Red Chilly Powder लाल मिर्च पाउडर
1 tbsp Tamarind Pulp इमली का गूदा
¼ Cup Rawa [Semolina] सूजी
¼ Cup Rice Flour चावल का आटा
Salt as per Taste नमक स्वादानुसार
Oil for frying तलने के लिए तेल

Method:

Clean and wash the Pomfret. Make slits to the pomfret on both sides. Make a mixture of ginger garlic paste, turmeric powder, red chilly powder, tamarind pulp and salt as per taste. Apply the mixture evenly to both the pomfrets. Ensure that the masala is applied into the slits. Leave aside for 10 minutes to marinate. In a plate mix semolina, Rice flour and pinch of salt and keep aside. Heat oil in a non-stick pan. Roll and coat the marinated fish in semolina and Rice flour mixture and shallow fry till they are crisp and golden on both sides. Remove on tissue paper to remove excess oil. Serve hot with lemon wedges and Slice Onion.

Ukadiche Gulkand modak recipe | उकडीचे गुलकंद मोदक | Ganesh Chaturthi Special

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Ukadiche Gulkand Modak

Ingredients:

2 Cups Fresh Coconut (Scraped)
¾ Cup Jaggery (Grated)
½ tsp Cardamom Powder
¼ Cup Gulkand* (Optional)
1 Cup Rice Flour
1½ tsp Ghee (Clarified Butter)
1 Cup Water
Pinch of Salt

Method:

Heat 1 cups of water along with pinch of salt and ½ tsp Ghee. Once water starts boiling, turn the heat to low and add 1 cup of flour and stir vigorously with a good thick spatula. Then switch off the gas and cover and let the steam trap inside to cook the dough. After 15 minutes remove the warm dough from the pan and start kneading on a flat surface. Use greased hands to make soft pliable dough. Cover the dough with a damp cloth and keep aside. On a slow flame cook jaggery, coconut and cardamom powder in a non stick pan. Mix well and cook till all the moisture evaporates and the mixture thickens. Add gulkand and keep aside to cool. Take 1½ inch balls of the dough. Spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the centre, Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. Prepare the entire modaks and steam cook into a steamer or special modak steamer for 20 minutes. Serve hot with Ghee.

*Gulkand is a sweet preserve of rose petals.

Shevayachi Kheer/ Vermicelli Kheer

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Shevayachi Kheer/ Vermicelli Kheer

Ingredients:

1 litre Full Cream milk

2/3* Cup Roasted Shevaya /Roasted Vermicelli

2/3* Cup Sugar

1 tsp Ghee

10-12 Strands of Kesar(saffron) (Optional)

1 tsp Cardamom powder

¼ Cup Pistachios & Almonds (Finely Sliced)

*Measuring Cup

Method:

Soak kesar in 1 tbsp of hot milk. Take a heavy bottom pan to that add 1 tsp ghee and Shevaya (Vermicelli) and roast for 2-3 minutes on medium heat. Now add 1 litre Milk and Stir continuously to avoid scorching of milk till it boils. Now add kesar (Saffron) and dry fruits to the boiling milk. Cook for 7-8 minutes, now add sugar and cardamom powder and boil for another 7-8 minutes until it reaches thick consistency. Stir continuously. Now remove kheer from heat. Pour the kheer into serving bowls and garnish it with thinly sliced pistachios.