A PINCH OF HING

Ingredients : 4 fresh Mackerel (Bangude)Fish 1Onion sliced 1  fresh Coconut finely grinded 2 tbsps. Coriander pwd. ½ tsp. Cumin Seeds  2 fresh Green Chillies  7 cloves fresh Garlic  1 tsp. fresh Ginger ½ tsp. Turmeric pwd. 8 dry Kashmiri Chillies 4-5 kokum wash and soak 1 med. Tomato chopped Few curry leaves    Vegetable Oil Salt to taste Water as required Preparations: Wash and clean the fish well & then cut into 2  pieces as head and tail. Apply some salt & turmeric to the fish pieces & keep aside. Soak the Kashmiri chillies in luke warm water. Meanwhile prepare the masala paste. Grind together scraped coconut, coriander pwd., turmeric pwd., cumin seeds, ginger, garlic, chopped tomato, half the onion in the masala grinder to a fine thick paste . Transfer the paste to a Kashmiri chillies bowl. Heat a kadai with vegetable oil. Reduce heat & add chopped onions and saute till the onions are soft & t

Ingredients     Whole wheat flour 1 cup     Sugar free 4 cup     Milk powder 1/2 cup     Curds 1/4 cup     Fennel seeds 1 Tsp     Poppy Seeds 1Tsp     Salt 1 pinch     Cardamom powder 1/2 Tsp     Almonds 1 Tbsp (chopped)     Ghee for frying Preparations: Dissolve 3 cups of sugar free  in 1 cup of water allow it to boil and turn off the heat. add a pinch of cardamom powder to the sugar syrup and keep aside. In another plate sprinkle some sugar free poder and keep aside. In a bowl mix flour, flennel seeds and poppy seeds and a pinch of salt.  Add the 1/2 cup dissolved sugar free mixture.  Mix and add milk powder and whipped curd and make the batter of pouring consistency.  Keep this batter on room temprature for about 5 hours. In a deep fring pan heat enough ghee to deep fry.  When the ghee is heated through, reduce the flame and pour a ladle ful of batter and deep fry it on low flame. You may also use moulds to come o

Ingredients: 1 Plantain 1 tbsp dry tomato powder 1 Onion sliced 1 pinch of hing 1/4 tsp turmeric powder 1 tsp red chilli powder Salt to taste Oil Preparations: Peel the skin of plantains. Cut into small cubed. Keep the slices immersed in water till used. Heat oil in a pan. Add hing and onion Saute for a couple of seconds and then drain the plantain and add plantains to the pan. Add tomato powdet , salt, turmeric powder and red chilli powder and mix well. Let this cook on low heat, stirring at regular intervals. Once the plantain get cooked and are roasted well, remove from heat and serve.

Ingredients: Plantain 2 no Tandoori masala  Capsicum Tomato  Onion Butter 1/2 corn flour Preparations: Cut the plantain into squares  Cut capsicum , tomato and onion s into squares Boil the plantains with salt water ; remove apply butter and 1/2 tsp corn flour and mix well. take a bowl add all veggies and tandoori masala powder toss Arrange the pieces according to your choices and cook, uncovered on HI for 6 minutes. Turn over, brush with a little butter and cook again on high flame for 4 minutes and serve hot.

Ingredients : Cluster beans 500 gm. Curd 2 cup Besan 1tbsp A pinch of hing Chilli powder 2tsp Coriander powder 2tsp Turmeric powder: A pinch Oil: 2tsp Salt to taste Preparations: Wash the beans and discarding both side of the tips. Heat the oil in a pan and add cluster beans with adding little water. Cook in water until soft. Add the chilli powder, besan, dhania powder, turmeric powder and salt to the yoghurt. Whisk well to a smooth mixture. Pour in the yoghurt mixture on the pan stirring continuously. Cook on low flame for 5 minutes. Serve hot with chapatti or rice.

Ingredients: 500 gm Prawns medium size 2  dry red chilly 2 tablespoons Chili powder 1/2 red chilli powder 1/2 teaspoon Turmeric 1/2 teaspoon Fenugreek 1/2 teaspoon funnel 1/2 mustard ,zeera 1/2 cup Shallot chopped 2  Tomato chopped 1/2 tablespoon ginger,garlic paste 2 tablespoon Coconut oil 2 teaspoon Tamarind paste Salt to taste Water according to gravy      Preparations: Dilute tamarind paste in 1/2 cup water and keep aside. Clean ,de shell and de vein prawns. keep head and tail according to your choice. wash well and marinate with salt and turmeric powder. Heat oil in a pan saute the prawn remove and keep a side . in same pan splutter fenugreek , funnel,mustard ,zeera and red chilli. Then add chopped shallot fry till slight brown add tomato  saute well till shallot and tomato become soft. Once shallot become soft add ginger and garlic paste , saute well till puree comes out reduce heat ,then add chili powder and  tu