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.

Narali Bhat / Sweet Coconut Rice

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Narali Bhat / Sweet Coconut Rice

Ingredients:

1 Cup Basmati Rice

2 Cup Fresh Coconut milk* (1st&2nd extract)

2 tbsp Ghee

1 Cup Jaggery [Gud]

5 Clove

5 Cardamom

1 tbsp Raisins

½ tsp Cardamom powder

7-8 threads Saffron dissolved in 2 tbsp of milk [kesar]

½ Cup warm Water

¼ Cup Nuts (Cashew & Almonds)

Pinch of Salt

 

Method:

Wash and strain the rice. Heat the ghee in a saucepan. Fry the cloves and the cardamom in the ghee until aromatic add nuts. Now add rice and fry lightly until all grains are coated with the ghee. Pour the coconut milk into the saucepan along with saffron milk, pinch of salt and cook for 10 minutes. You can adjust water if required, add ½ cup warm water and cover and cook. Cook till rice is 90% done. Now add Jaggery, raisins and cardamom powder and mix it well. Cover the rice and simmer for 10 -15 minutes on low heat. Check in between. Once the rice is cook switch off the heat Cover the rice and rest for 4-5 minutes. Transfer the Narali Bhat to a serving bowl.

*Can use Readymade Coconut Milk.

 

Bombil Rawa Fry / Bombay Duck Fry

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Bombil Rawa Fry

(Bombay Duck Fry)

Ingredients:

5 Large Fresh Bombil (Bombay duck)

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Ginger Garlic Paste

2 tsp Tamarind Paste

¾ Cup Rawa (Semolina)

½ Cup Rice flour

Cooking Oil

Salt to Taste

Method:

Clean the Bombay duck and slit in between so it opens till the bone. Wash the fish and Pat dry with kitchen napkin. To remove excess moisture from the fish, arrange the fish between 2 kitchen cloth napkins and place heavy load. It will squeeze out the excess moisture. Leave the fish for 10-15 minutes in this position. Now in a bowl add Turmeric powder, Red Chilly powder, Tamarind Paste, Ginger Garlic paste and salt as per taste and mix. Apply this paste to Bombay duck on both sides and keep aside for 5 minutes. Mix Semolina and Rice flour and keep ready in a plate. Heat Oil in a heavy bottom shallow frying pan on medium heat. Take each Bombay duck and coat it with the Rice flour mixture and lace in the pan. Fry on both sides till golden brown. Repeat this process for remaining fish. Serve Hot.

Prawns Pulao

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Prawns Pulao

Ingredients:

2 cups Basmati Rice (washed and drained)

1 cups Prawns (washed and deveined)

2 Medium Onions (Chopped)

½ tsp Turmeric Powder

1 Bay leaf

4 Green Cardamoms

4-5 Black Peppercorns

3-4 Cloves

1-2 inches of Cinnamon

4.5 cups Water

3 tbsp Refined Oil

Salt to taste

Green Masala:

1 small bunch Coriander leaves

6-7 cloves Garlic

1 inch Ginger

2 tsp Cumin seeds

4 green chillies

Method:

Make the green masala by grinding all the masala ingredients in the mixer. Heat oil in a heavy bottom vessel and Sauté the whole spices. Sauté them till they splutter and release their flavour. This will take 5-6 seconds. Add the chopped onions and fry them till they are translucent. Add the turmeric powder. Now add the washed rice and fry for some time. Add the green masala and stir, add the prawns and mix again. Add the water and salt to taste. Mix it thoroughly. Once the water starts boiling and reducing, close the lid. Simmer the rice on low flame till the rice is done. When the rice is cooked, take it off the flame and keep it covered for 5 minutes. Garnish with chopped coriander leaves and Serve hot.

Prawns Masala (Maharashtrian Style)

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Prawns Masala

(Maharashtrian Style)

Ingredients:

250gms Kolambi [Prawns]

3 Onions (Finely Chopped)

1 Potato (Cut in Cubes)

1 tbsp Ginger Garlic Paste

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

3-4 Kokum (Garcinia indica)

2-3 Garlic Cloves (peeled)

2-3 Coriander Sprigs (chopped)

2 tbsp Oil

Salt as per Taste

Method:

Devein, wash and drain the prawns. Add ginger garlic paste, turmeric powder, red chilly powder, and salt as per taste to the Prawns. Mix well and leave aside for 10 minutes to marinate. Heat oil in heavy bottom pan, to that add crushed garlic. Sauté for a minute then add chopped onion. Sauté onion till they turn translucent, now add diced potatoes. Cover the pan and cook till potatoes are almost done. Now add the marinated prawns and stir well. Cover and cook till the prawns are done. Open the lid and add Kokum and ¼ cup water if required ,adjust salt and give a gentle stir, cover and cook for another minute. Garnish with chopped coriander leaves and serve hot with Bhakri* or roti.

Bhakri is round flat unleavened bread.

Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

2 Medium Onions (Sliced)

½ Cup Fresh Coconut (Scraped)

½ Cup Dry Coconut (Grated)

2 Medium Tomatoes (Chopped)

½ tsp Turmeric powder

6 tbsp Oil

Salt to Taste

Red Paste:

2-3 Kashmiri Red Chillies

6-7 Spicy Red Chillies

4/5 Black Peppercorns

1 Inch Cinnamon (Dalchini)

4 Cloves

1 Cardamom

2 Pinch Nutmeg Powder

1 ½ tbsp Coriander Seeds

1 tsp fennel Seeds

1 tsp Poppy Seeds

6-7 Garlic Clove

½ Inch Ginger

2-3 Sprigs Coriander Leaves

Method:

Heat 2 tbsp oil in a pan and roast all red paste ingredients on low heat for 2-3 minutes. Stir continuously. Cool and grind to a smooth paste with little water. In the same pan heat 1 tbsp oil and sauté sliced onion, fresh and dry coconut till it changes colour to light brown. Cool and grind to a smooth paste using sufficient water. Heat 3 tbsp oil in a heavy bottom vessel; add turmeric powder, tomatoes and chicken, sauté for 3-4 minute. Now add the red paste and cook till the oil separates. Now add salt and 2 cups of water. Cover and cook till the chicken is done. Now add the onion coconut paste, adjust salt and water. Cook for 3-4 minutes on high heat. Garnish with coriander leaves and serve hot.

Egg Curry

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Egg Curry

Ingredients:

4 Eggs

1 Big Onion (Sliced)

1 Small Onion (Finely Chopped)

½ Cup Dry grated Coconut
7-8 Black Peppercorns
4 Garlic Cloves

2 Dry Kashmiri Red Chillies
2 tsp Sesame seeds

½ tsp Turmeric powder

2 tsp Red Chilly Powder

½ tsp Garam Masala

1 tbsp Fresh Coriander leaves (chopped)
3 tbsp oil

Salt to Taste

Method:

Hard boil 2 eggs out of 4 and keep 2 raw eggs aside to be use later in the gravy. Heat 1 tbsp oil in a wok (Kadai) and add the peppercorns and sliced onion, stir fry continuously on medium-high heat till they turn translucent. Now add the grated dry coconut, sesame seeds, garlic cloves & dry red chillies. Fry the mixture till it turns light brown. Cool the mixture and grind whole mixture to make a fine paste. Heat 2 tbsp oil in a saucepan. Add finely chopped onion and stir till it becomes soft and translucent. Add turmeric powder, red chilly powder, garam masala and stir, now add coconut-onion paste and sauté till oil starts coming out from the mixture. Add some water to make gravy thin. Add salt and bring it to boil. Add 2 raw eggs in the gravy and put a lid on saucepan and let the eggs cook for 2-3 minutes. Cut in half the hard boiled eggs and add to the gravy. Cover saucepan and boil for 1-2 minutes. Garnish with coriander leaves and serve hot.

Chimbori Che Kalvan (Crab Curry CKP Style)

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Crab Curry

(C K P Style)

Ingredients:

6 Medium Mountain Crabs

4 Onions

1 Cup grated Dry Coconut

8-10 Black Pepper

1 ½” Cinnamon

3-4 Cloves

1 tbsp Ginger Garlic paste

½ tsp Turmeric powder

2-3 tsp Red Chilly powder

1 tsp Coriander seeds

2-3  Garcinia indica (Kokam)

5 Tbsp Refined Oil

Salt to taste

Method:

Clean the crabs very properly. Keep the Claws separate. Grind all Ambulatory legs in a mixer and filter the juice and keep aside. Heat 2 tbsp oil in a pan to that add cinnamon, cloves, black pepper, coriander seeds and 2 sliced onions and sauté until the onions turn golden in colour. Now add grated dry coconut and fry till the colour changes to light brown. Remove from heat. After the mixture cools make a paste. In a Kadai(wok) heat 3 tbsp oil and sauté 2 finely chopped onions. Now add ginger garlic paste, turmeric and red chilly powder and crabs. Sauté for 2 to 3 minutes and add the filtered leg juice. Cover the mixture and cook for 3-4 minutes. Add the coconut paste, salt as per taste. Adjust the water and add kokam. Let the mixture come to a boil and cook for 2 minutes. Remove from heat garnish with coriander leaves and serve hot.

Pomfret Fish Curry

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Pomfret Fish curry

(C.K.P Style)

Ingredients:

1 pomfret  (medium)

1 cup grated coconut

1 tbsp ginger garlic paste

1 tbsp tamarind pulp

3 tsp Red chilly powder

½ tsp turmeric powder

4 Garlic cloves (crushed)

3 tbsp oil

Salt to taste

Method:

Clean and wash the fish. Apply salt, ginger garlic paste, tamarind pulp, red chilly powder, turmeric powder and mix well and keep aside. Grind the grated coconut to a smooth paste using some water. Heat oil in a wok or kadhai to that add crushed garlic. Sauté the garlic till light brown. Then add the Fish along with marinade. Sauté the fish in oil for 2 to 3 minutes. Add ½ cup water to the fish and stir well. Let it simmer for 2 minutes and then add the smooth coconut paste. Adjust water and Salt as per taste and consistency. Bring it to a boil and garnish with coriander leaves and serve with steam rice.

पॉम्फ्रेट फिश करी

सामग्री:

1 पॉम्फ्रेट (मध्यम)

1 कप कसा हुआ नारियल

1 बड़ा चम्मच अदरक लहसुन का पेस्ट

1 बड़ा चम्मच इमली का गूदा

3 छोटे चम्मच लाल मिर्च पाउडर

½ छोटा चम्मच हल्दी पाउडर

4 लहसुन की कलियां (कुचली हुई)

3 बड़े चम्मच तेल

स्वाद के अनुसार नमक

विधि:

मछली को साफ कर के धो लो. मछली को नमक, अदरक लहसुन का पेस्ट, इमली का गूदा, लाल मिर्च पाउडर, हल्दी पाउडर मिलाकर अच्छी तरह से मिक्स कर ले और अलग रख दें. कसा हुआ नारियल कुछ पानी का उपयोग कर के पीस कर एक महीन पेस्ट बना ले. एक कड़ाही में तेल गर्म करें और उसमे कुचला हुआ लहसुन डालिए. हल्के भूरे रंग का लहसुन होने तक भुनिये. अब मसाले के साथ मछली को मिलाए. 2 से 3 मिनट के लिए तेल में मछली को फ्राई कीजिए. मछली मे आधा कप पानी डालें और अच्छी तरह से मिलाये. 2 मिनट के लिए गर्म करे और उसके बाद नारियल की महीन पेस्ट मिलाये. स्वाद और संगति के अनुसार पानी और नमक को एडजस्ट करें. करी मे उबाल लाये और धनिया पत्तियों के साथ सजाये और गरमा गरम चावल के साथ परोसे.

Valache Birdhe [Field Beans Curry]

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Bhirde [Field Bean Curry]

Ingredients:
1 cup Field beans [Vaal] (approx 1 1/2 cup sprouted field beans)

2 medium onions (finely chopped)

1 tsp Cumin [jeera]

¼ tsp Asafoetida [hing]

1 sprig curry leaves

4-5 Garlic cloves (crushed)

1 cup fresh grated coconut

2-3 tsp red chilly powder

1/2 tsp turmeric powder

1 tbsp Jaggery (grated)

3 Garcinia indica [kokum]/ ½ raw mango small

3 tbsp oil

Salt to taste

Preparation: Soak field beans in the water for 10-12 hours. Drain and keep them in a strainer for 18-20 hours. Keep them in a warm place till they have 3/4" long sprouts. Now put all the sprouted field beans in the water for 1/2 an hour so that the upper skin will float. Remove the skin from all the beans.

Method:

Heat oil in a wok and add crushed garlic. Sauté for a minute and add ½ tsp cumin seeds .After they splutter add Asafoetida and curry leaves. Now add chopped onion and sauté till onion turns translucent. Add the sprouted field beans, turmeric powder and red chilly powder and stir. Add 1½ - 1¾ cup of water. Cover the wok with a tight lid and let it cook for 25-30 minutes or till the beans are cooked. In a mixer add the grated coconut and ½ tsp cumin and grind to a smooth paste with the help of little water. Add the ground coconut and salt as per taste and cook the gravy for another 3-4 minutes. Add grated Jaggery and kokum. Cover wok with a lid and let it cook for 7-8 minutes. Garnish with coriander leaves and serve hot.

बिरडे

सामग्री:
1 कप वाल (लगभग 1½ कप अंकुरित)
2 माध्यम प्याज (बारीक कटा हुआ)
1 छोटा चम्मच जीरा
¼ छोटा चम्मच हींग
1 टहनी करी पत्ते
4-5 लहसुन कलियां (कुचल)
1 कप ताजा नारियल (कसा हुआ)
2-3 छोटे चम्मच लाल मिर्च पाउडर
½ छोटा चम्मच हल्दी पाउडर
1 बड़ा चम्मच गुड़ (कसा हुआ)
3 कोकम  / ½ छोटा कच्चा आम
3 बड़े चम्मच तेल
स्वाद के अनुसार नमक

तैयारी: 10-12 घंटे के लिए पानी में वाल भिगोएँ. छान के 18-20 घंटे के लिए एक छलनी में उन्हें रखें. फलियों को एक गर्म स्थान पर रखें जबतक वे अंकुरित हो जायें. ऊपरी छिलके निकालने के लिए अंकुरित फलियों को 1/2 घंटे के लिए पानी में डालकर रखें. छिलके निकालने के लिए आसान हो जाएगा. सभी फलियों से छिलके निकालें.

विधि:
एक कड़ाही में तेल गरम करें और उसमे लहसुन डालें. एक मिनट के लिए भुने और आधा छोटा चम्मच जीरा डालें. तडतडाने के बाद हींग और कडी पत्ता डालें. अब उसमे कटा हुआ प्याज डालें और प्याज को अच्छी तरह से भुने. अंकुरित वाल, हल्दी पाउडर और लाल मिर्च पाउडर डालकर उसे अच्छी तरह से मिलायें. पानी 1½ कप - 1¾  डाले.अब कढाई को ढक्कन लगाकर 25-30 मिनट के लिए पकाये. मिक्सर में थोड़े पानी की मदद से कसे हुये नारियल और आधा छोटा चम्मच जीरा की एक पेस्ट बनाये. स्वाद के अनुसार नमक और पिसे नारियल की पेस्ट डालकर 3-4 मिनट के लिए ग्रेवी पकाये. अब कसा हुआ गुड़ और कोकम डालें. कढाई को ढक्कन लगाकर 7-8 मिनट के लिए पकाये. अब धनिया पत्तियों के साथ सजाये और  गरमा गरम चावल के साथ परोसे.