Ingredients:
Smelts - 100 gm Corn Flour - 1 Tbsp ginger garlic paste - 1 tsp Chilli Powder - 1 Tsp Dhania Powder - 1/2 tsp Turmeric powder - 1/2 tsp Vinegar - 1 tsp ( or lemon juice) Salt pinch red color Oil for deep frying You can also use Fish masala powders available ready made. Preparations: Clean fish nicely and marinate it with the above masalas and ingredients with salt and little water. Leave for 10 to 20 mins. Deep fry in oil till golden brown. Its a great snack by itself. Goes well as a starter too. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh