Sunday, September 25, 2016

STEAM AJWAIN FISH


INGREDIENTS:
1) 250 gms Single bone fish(Seer/Pomfret etc)
2) 1 Teaspoon Ginger Garlic paste
3) 2 Green Chilli Slit
4) 1 Lemon Juice
5) 1/2 Teaspoon Ajwain/Carom seeds
6) Salt to taste
7) 1/2 Teaspoon Turmeric
8) Black Pepper Powder to taste
9) 1 Cup Mixed Vegetables
10) Fresh Coriander Leaves for garnish

PREPARATION TIME: 6 Hours

HOW TO PREPARE:
* In a bowl keep the washed and cleaned fish, slit the fish
* Add ginger garlic paste, ajwain, salt, pepper, turmeric and lemon juice
* Rub it on the fish till completely covered with marination
* Keep the slit green chillies in the slits of fish
* Keep in refrigeration for 5 hours for marinate
* Heat the steamer or a vessel with lid with 3 cups of water
* Put the fish in a foil packet and keep the packet in the steamer
* Add the vegetables too in the steamer for steaming
* After 30 mins fish is done
* Serve hot, garnished with fresh coriander and lemon wedge

Monday, September 19, 2016

BESAN LADDOOS


INGREDIENTS:
1) 1 Cup Besan/Chickpea flour
2) 1 Cup Powdered Sugar
3) 1/4 Cup Sooji/Semolina
4) 2 Teaspoons Elaichi/Cardamom Powder
5) 3/4 Cup Ghee/Clarified Butter
6) Few Raisins to decorate (Optional)
7) 1/2 Cup Almonds Powdered (Optional)

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a Wok add half of the ghee and let it melt
* Add sooji and besan together and mix well
* Mix should look like a crumb mix. If required add more ghee
* Mix and roast in wok till besan slightly changes color
* Roast till its turned golden brown and gives a nice aroma
* Take off the heat when done and cool it on the plate
* Add cardomom, almonds and sugar powder in it and mix well
* If too dry to make balls, add a little hot ghee
* Make laddoos and keep in an air tight container
* You can put one raisin on each laddoo to decorate it
* During festivities you can put silver wark on it too and serve your guests


Friday, September 16, 2016

IDLY DHOKLAS


INGREDIENTS:
1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies


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