POMFRET FRY

This is the simplest and the tastiest way to fry up a POMFRET....pls do try it without any hesitation as there is no use of any masala but trust me...you will never ever use any other way of frying a POMFRET after trying out this recipe.

INGREDIENTS

3-4 Medium size POMFRET
( Keep it whole just get the interior clear and make slits on both the sides of the fish  3 or 4 slits on each side is enough)
Salt to taste
Pepper powder
Pure ghee ( no substitute pls)
Lemon juice

METHOD

Clean and drain and dry out the fish as much as you can.
Marinate it with salt.... just salt
Apply well in the slits and over it's surface.
Marinate both the sides.
Set aside for about 1 hour in the fridge.
In Flat non stick pan heat ghee.
Lay in the fish and cover immediately.
Let it fry on medium heat till golden and crisp.
Then flip. Fry the other side same as the first side.
Serve by pouring a little hot ghee and a liberal sprinkle of black pepper powder and lemon juice.
Enjoy with phulkas .
This is the taste of heaven...literally.

SURMAI FRY

This is a  my classic version of the different fish fry recipes that are available..must try

INGREDIENTS

500 gms thinly sliced surmai fish ( king fish)
2 tbsp green masala ( corriander leaves,2 green chillies,8 cloves garlic)
1 tbsp corriander and cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp lemon juice
Salt to taste
Oil for frying
( If you want the outer layer crisp,add 2 tbsp gram flour)

METHOD

Wash and clean the fish pieces and Pat dry.
In a bowl mix all the masalas and salt ( add gram flour( besan) if you want it crisp)
Add lemon juice as well.
Marinate the fish pieces with this mix and set aside for 1 hour.
Heat oil in a flat pan. Reduce the flame to medium and fry the fish pieces 3-4 at a time. Crisp one one side and then flip.
Fry evenly and remove.
Serve hot with coconut chutney.

Addition ...
Peel 3 potatoes and slice to roundles. Apply some salt.
Half fry in oil. Drain and remove
Mix these roundles in the remaining fish masala coat well and refry in the oil that remains after frying the fish. Make crisp and serve along side the fried fish....

FISH SALAN

This is a super quick preparation that can be done in minutes. Just one point to remember...if you are using prawns for this salan you have to add them in the beginning. I will add in the brackets so pls refer.

INGREDIENTS

500 gm fish ( salmon,rawas,prawns or any firm flesh fish of your choice)
Grind to paste..
1/ 2 freshly grated coconut
1 green chilli
8-10 cloves garlic
2 tsp cumin

2 medium tomatoes ( ground to paste)
6-8 black kokum ( soaked in a little water)
2 tbsp corriander and cumin powder
1 tbsp red chilli powder
1/2 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
Salt to taste
6-8 tbsp oil
2 tbsp flour mixed with 1/2 cup water (in the authentic recipe bajra flour was used..but you can use wheat flour too try not to use any other flour pls)

METHOD

Clean and wash the fish and sprinkle with a little salt and turmeric powder.
In a wide pan heat oil, splutter mustard seeds and Curry leaves. ( If you are using prawns add in the shelled prawns at this stage) For any other fish continue in the following way ..
Add in the ground coconut paste. Saute well. Now incorporate the dry masalas, and tomato paste and saute again till the oil starts separating. Add the soaked kokum and the fish pieces. Give it one final stir.. add enough water ( as much of gravy as you want). Adjust salt.
Bring to a boil and add the flour slurry. Just shake the pot and pls do not stir vigourously ...this will break the fish.

One boil and the fish salan is ready to be served.
Tastes best with chapattis and yellow rice. ( 1 cup of rice and 1/4 cup of masoor dal washed and cooked with turmeric powder and salt till done).

BOMBIL FRY ( BOMBAY DUCK)

Since we will get plenty of fish now...I'm sharing this recipe which I hope you all will try and love.

INGREDIENTS

750 gm medium size bombil
( About 12-15 pieces) cleaned and washed and dried by wrapping them in a kitchen towel .
2 tbsp green masala ( a handful of corriander leaves,2-3 green chillies,8-10 cloves garlic ground to paste)
1 tbsp corriander powder
1 tsp red chilli powder
1 tsp turmeric powder
Juice of 1 lemon
Salt to taste
1/3 cup rice flour
1/4 cup bajra flour
Oil for frying

METHOD

Completely dry the washed bombil, then marinate them with green Masala,dry spices,salt and lemon juice for 30 mins.
Heat oil in a flat pan, mix both the flours in a flat plate and add a little salt. Pick up each marinated bombil and roll in this flour. Make sure they get completely coated with the flour. Drop them in hot oil. A few at a time. Let one side get crisp..only then fill to other side.
Drain and serve hot.

DAHI BATATA PURI

Try this recipe..and you will realize that you can make the best dahi BATATA Puri athome .

INGREDIENTS
500 potatoes boiled and mashed
Fluffed up puris ( Pani Puri ones) as many as you need
1 cup boiled moong
2 cups boiled white vatana( peas)
( To be soaked for atleast 5 hrs and then pressure cooked with salt and turmeric)
Home made Chaat masala
( Dry roast 6 tbsp corriander seeds,2 tbsp cumin seeds,6-8 whole red kashmiri chilli. Cool and dry grind . While grinding add 1 tbsp black salt. You can prepare this in advance)

500 gm thick curds whisked with 4 tbsp sugar and 1 tsp salt and a little milk to adjust consistency.
Tamarind chutney ( recipe in aloo TIKKI chat recipe)
Red chilli powder.
Finely chopped corriander leaves for garnish.

METHOD
Mash the boiled potatoes add a little salt and red chilli powder.
Make holes in the Puri and fill the potatoes in them. ( Half full)

Pour boiled vatana ( ragada)
And then pour tamarind chutney and loads of curds.Sprinkle red chilli powder and
Sprinkle liberally the chat masala ( above recipe).
Garnish with boiled moong and chopped corriander.
Enjoy the fruits of your labor.

The Chaat masala recipe shared here is the most important ingredient here. Pls do not replace with ready-made one available in the market.

SEV BATATA PURI

A favourite street food of all..

INGREDIENTS
250 gms flat puris
250 gm boiled potatoes
Tamarind chutney
Green chutney
Red chutney ( grind together 10 cloves of garlic and 2 tsp red chilli powder and a little salt)
100 gm fine sev
1 cup finely chopped onion

Mix together
2 tsp black salt
1 tsp regular salt
2 tsp chat Masala

1/2 cup finely chopped corriander leaves
Lemon juice
Finely chopped raw mango ( seasonal)

METHOD
In a flat plate place puris.
Slice potatoes in a way that one piece can be placed on one Puri.
Place potato pieces over puris.
Sprinkle with a little salt mix.
Then spread chopped onions over. Pour dots of red chutney.
Then pour spoon ful of tamarind chutney and green chutney as needed. Cover with a layer of fine sev and sprinkle the salt mix according to your taste.
Squeeze lime juice all over.
Finish with chopped corriander and raw mango ( if available).

Enjoy..

ALOO TIKKI CHAAT

Let's do some Chaat recipes this week...

INGREDIENTS

 

500 gm potatoes boiled and mashed
4 slices of bread
4 green chillies
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
1 tsp chilli flakes
2 tbsp corn starch
3 tbsb chopped corriander leaves
Salt to taste
Oil for shallow frying

For assembling..
Chopped onions
Chopped corriander leaves
Chaat masala
Thin sev

For topping

1/2 cup tamarind and jaggery chutney
To make this...
Boil 1 cup grated jaggery and 15 deseeded dates and a lemon sized ball of deseeded tamarind with a cup of water. When the jaggery dissolves and the dates get soft allow it to cool. Blend and strain. To the strained mix add 1/2 tsp black salt,1/2 tsp regular salt,1 tsp red chill powder 1/2 tsp roasted cumin powder and 1/4 tsp dry ginger powder. Mix well..

1/2 cup green chutney
For this just grind 1 cup corriander leaves with 3-4 green chillies,5-6 cloves garlic,salt and 5-6 tbsp thick sev or gathiya. Blend well and use.

1-2 cup of curds...
For this just whip the regular thick curd with 2-3 tbsp sugar and salt to taste, add a little milk to adjust consistency.

Method for aloo TIKKI

In a bowl mix the mashed potatoes with the rest of the ingredients. Everything except oil. Crush the bread slices or grind in a mixer and then mix well. Make tikkis from this mix and shallow fry in oil till golden and crisp.

For plating...

Place the TIKKI on the serving plate...and press with your fingers..just to flatten it .
Then add the tamarind chutney and green chutney.. as per your taste...top it with curds and finally garnish with chopped corriander leaves and chopped onions and Chaat masala and sev...
Enjoy ....

PAPDI CHAAT

This recipe is quite easy to make if you have the chutneys ready.
I have shared the tamarind chutney and green chutney recipe in the aloo TIKKI recipe .
Pls follow that.

INGREDIENTS

3-4 boiled and mashed potatoes
250 gms flat puris
Tamarind chutney
Green chutney
Whisked curds ( recipe in aloo TIKKI Chaat recipe)
Chaat Masala
Red chilli powder
Salt to taste
Sprouts ( channa, moong )
Chopped corriander leaves
Any sev of your choice
1/2 cup fresh pommogranate

METHOD

In a bowl mix the mashed potatoes with 1 tsp salt, red chilli powder,Chaat Masala. Keep aside.
In a flat bowl make layers as follows.. curshed puris,mashed potatoes,green chutney, tamarind chutney, curds sprouts. Repeat one more
layer. Finally garnish with chopped corriander,sev and pommogranate.