A PINCH OF HING

Ingredients: 200- gm Rohu fish eggs ( Indian Carp fish eggs ) 2- onions, chopped 3- green chilies,chopped 1-teaspoon turmeric powder 1-teaspoon curry masala powder 1-teaspoon coriander powder 2- tablespoons finely chopped coriander leaves 4-tablespoon gram flour Salt to taste oil Preparations: Clean the fish eggs by washing thoroughly under running water.  Take it in a large pan and add 3 cups of water and 1 tsp of salt. Boil the fish egg in water for 10 to 15 minutes in low flame  till it becomes hard and slightly pink in color. Check the water level in between as eggs soak water and increase in volume. Remove the eggs and drain off the water completely. Take it in a mixing bowl and crumble it into fine pieces. Add Gram flour,finely chopped onion, garlic, green chili, turmeric powder, red chili powder,Coriander powder, salt and chopped coriander leaves. Mix it well.Make small balls out of it and flatten them like kebab or tikki. Heat 2 tablespoon of oil in a pan...

Ingredients Cumin and Coriander pd.  2 1/2 tsp Minced chicken 500 gm Egg 1 Finely chopped onion 2 tbsp Chopped coriander leaves 2 tbsp Garlic and ginger paste 2 tbsp Chopped green chilly 1tbs    Garam masala 1/2 tsp Corn flour 1 tbsp Salt to taste Oil for frying Preparations: Take a frying pan place cumin and coriander pd. and fry until fragrant comes out. Remove and keep a side. Add all above ingredient along with minced chicken and knead it with your hands. Cover the bowl and keep aside for 1 hour. After 1 hour mix it again. Take about full 2 tbsp. of chicken mixture in your hand. Place it in center of palm and make a ball. Press the ball between your both palm and flatten it to form the kebab. (Give the shape just like thin burger patties) Now place the kebab on hot pan for shallow fry. Shallow fry the kebabs till golden. These kebabs should be a little bigger in size than usual round tikkis. After frying, remove from heat and place kebabs on a...

 Ingredients -     1 long snake gourd cut into round shape     1onion sliced     1/2 tsp mustard seeds     1/2 tsp  zeera     2 red chilly     1/3 tsp turmeric     2 tbsp oil     pinch of hing     salt to taste     3 to 4 tbsp thick curd(hung curd) Ingredients for the mustard paste -     2 tbsp mustard seeds     1 tsp cumin seeds     5-6 garlic cloves     1 red chilly   Preparation - Grind the above ingredients along with water into a fine paste. Heat up a kadhai. Add the hing,red chilly , zeera and mustard seeds. Follow with the sliced onion and stir fry for 2-3 minutes till brown. Add the mustard paste along with 1 cups water. Add salt and turmeric, and bring to a boil. Now add the snake gourd pieces and cover  a lid and cook in medium heat. Cook till...

Ingredients: Groundnuts  1cup Sugar  2 cup Cardamom powder  1/2 tsp Water   1 cup Desi ghee 1 tsp Preparations: Fry groundnuts until golden brown on low heat and let it cool After cool rub groundnuts with the help of both hands and remove the skin. Rub harder to break each groundnut into 2 equal parts. Take a thick bottomed pan and add 1 cup water with 2 cup sugar and 1 tea spoon of milk. (Milk remove impurities of sugar) remove impurities with the help of spoon. Add cardamom powder. check the consitency of syrup if the syrup gets thicker now add roasted groundnuts stir nicely for a minute. take a square plate grease it with the desi ghee and then pour this mixture on plate spread quickly with the spoon and keep its thicknss 1/3 inch. take a knife and cut it into bars or any shape while the mixer is still hot. When the mixer cooled break it into pieces and store in jar.

Ingredients: Kani macha _ slices(king fish) 1/2 tbsp ginger/garlic paste 1/2 teaspoons chili powder 2 teaspoons coriander powder 1/2 teaspoon turmeric powder 1/2 tbsp masala powder 1 pinch orange food coloring    1 tablespoon curd salt oil    Preparations: Mix together all the spices with the curd and salt. Coat the fish with the paste and keep aside for half and hour. In a frying pan, heat oil until smoking. Reduce heat and shallow fry fish turning once, until nicely browned. Serve with lemon and onion wedges.