Pomfret Rawa Fry |पोम्फ्रेट रवा फ्राई |पापलेट रवा फ्राय

 Print Recipe

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

 Print Recipe

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

Print Recipe 

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.

Reshmi Kebab

Print Recipe

Reshmi Kabab

Ingredients:

250 gms Boneless Chicken

2 tbsp Fresh cream

3 tbsp Yogurt(Hung)

3 tbsp Cashew nut paste

1 tbsp Ginger garlic paste

1 tsp Green chilly paste

1 tsp Dry Fenugreek leaves powder

½ tsp White pepper powder

Salt to taste

Butter & Oil for basting

 Method:

Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, cashew nut paste, yogurt, fresh cream, green chilly paste, fenugreek leaves powder, white pepper powder and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter apply clarified butter and serve with slice onion and lemon wedges.

 

रेशमी कबाब

सामग्री:

250 ग्राम बोनलेस चिकन

2 बड़े चम्मच ताजा क्रीम

3 बड़े चम्मच दही (टंगा हुआ)

3 बड़े चम्मच काजू का पेस्ट

1 बड़ा चम्मच अदरक लहसुन का पेस्ट

1 छोटा चम्मच हरी मिर्च पेस्ट

1 चम्मच कसूरी मेथी पीसी हुई

½ चम्मच सफेद मिर्च पाउडर

स्वाद के अनुसार नमक

बास्टिंग के लिए मक्खन और तेल

विधि:

चिकन को दो इंच के टुकड़ों में काटें। एक कटोरी में चिकन के टुकड़े, अदरक लहसुन का पेस्ट, काजू पेस्ट, दही, ताजा क्रीम, हरी मिर्च का पेस्ट, कसूरी मेथी पीसी हुई, सफेद मिर्च पाउडर और नमक स्वादानुसार डालकर मिश्रण तैयार कर लें। फ्रिज में 2-3 घंटे के लिए चिकन को मैरिनेट करे। पहले से 200 डिग्री सेल्सियस पर ओवन गर्म करें। कबाब की सीख़ पर मैरिनेट की हुइ चिकन के टुकड़े लगायें और उन्हें 180 डिग्री सेल्सियस पर 20-25 मिनट के लिये ओवन में सेंक लेना। रिफाइंड तेल और मक्खन के मिश्रण से ब्रश करे और दुबारा इसे हल्के सुनहरे रंग का होने तक ओवन में वापस डालकर पकाये। एक थाली में कबाब को नीकाल कर मक्खन ब्रश करे और कटें हुये प्याज और नींबू के साथ गरमा गरम परोसे।

 

Narali Bhat / Sweet Coconut Rice

Print Recipe

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.

 

Chicken Do Pyaza

 Print Recipe

Chicken Do Pyaza
Ingredients:
500 gms Chicken (curry cut)
2 tbsp Ghee
3 Onions, finely chopped
1 ½ tbsp Ginger Garlic paste
1 cup Tomato puree
½ cup Yogurt, beaten
½ tsp Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala powder
1 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Salt to taste

 

Method:

Wash & clean the Chicken. In a bowl, marinade chicken pieces with 1 tbsp of ginger garlic paste and salt. Set aside for 15 mins. In a pan heat ghee and add chopped onions, Sauté over high heat until golden brown. Now add ½ tbsp ginger garlic paste and tomato puree and sauté over medium heat till the ghee separates. Now Add turmeric powder, red chilly powder and curd and sauté over medium heat for couple of minutes. Add the marinated chicken and stir everything together. Now add ½ cup water and add salt as per taste. Cover with lid and cook the chicken over medium heat, Once the chicken gets half cooked, add garam masala powder, onion petals, green chilly and mix again. Cover with lid and cook further until the chicken is cooked. Remove the lid and sprinkle Kasuri methi and stir well. Garnish with fresh coriander leaves and serve hot with Roti or Paratha.

Kanda Bhaji (Onion Fritters)

 

Print Recipe

Kanda Bhaji/ Onion Fritters

Ingredients:

1 Cup Thinly Sliced Onions

1 Cup + 1Tbsp Besan / Bengal Gram flour

½ Tsp Red chilly powder

¼ Tsp turmeric powder

½ Tsp Coriander seeds

1 Green Chilly Finely Chopped

1 Tbsp Finely chopped Coriander leaves

Oil for Deep Frying

Salt to taste

Method:
In a bowl, take thinly sliced onion. Add chilly powder, turmeric powder, Coriander seeds, Chopped Green chilly, finely chopped fresh Coriander Leaves and salt. Mix well using your hand. Keep aside for 2 to 3 minutes. Now add gram flour and mix well. Heat oil in a kadai/Heavy bottom pan. When the oil is hot, carefully drop spoonful of onion mixture with your fingers into the hot oil. Cook about 3-4 bhajis at a time. Fry until they turn golden brown in colour. Remove and transfer on tissue paper to drain the excess oil. Serve hot with green chutney or Garlic Chutney.