BLACK POMFRET FISH FRY

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.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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