Ilisi besara pani

Hilsa with mustard paste

I allready add this recipe before but as you read the recipe heading it's "besara pani" means the gravy should be more liquid form. Due to it's liquidy it's tastes also differ.

Ingredients......

For marination...

8 big size of fish fillets

1tsp of turmeric

1 tsp of salt

For paste...

2 tbsp of mustard

2 tbsp of Poppy Seeds

4-5 green chilies

1 whole dry red chili

1 tsp cumin seeds

1 whole garlic

1 tsp of turmeric powder

salt as per taste

For cooking....

Half cup mustard oil

2 tomatoes into big sliced

3-4 splitting reddies green chilies

Few curry leaves

Soak the dry mango in one bowl of warm water

Preparations.....

Marinate the Ilisi pieces very carefully with 1 tsp turmeric powder and salt and keep it aside for 5-6 minutes.

Take a jar and add all "paste ingredients" as written above and make into a fine paste remove in a bowl add 1 tsp turmeric powder and salt. Mix everything very well with spoon.

Now, heat mustard oil in a pan. When oil becomes hot, add cumin seed, curry leaves leaf and chillies.

When cumin seeds splutter, add the mix paste into it. Stir for 2-3 minutes. Lower the flame.

After 3 minutes add sliced tomatoes and soaked mango water including all dry mangoes and mix well.

After 2-3 minutes when curry starts boiling add gently all the marinated Ilisi pieces to it. Stir it lightly. Cover and cook it for 3-4 minutes.

After 4 minutes, remove the lid and flip the fish pieces very carefully so that the other side will also cook properly. Add the whole slightly cutting green chilies into it. Again cover it with lid and cook for another 3-4 minutes. Open the lid then add 2 to 3 cups of warm water while flipping the other side. Do not add water, once the fish done or cooked.

After finishing up remove the lid stir it gently and drizzle raw mustard oil on top of gravy, keep covered without stirring.

You Ilisi macha besara is ready to eat with piping hot plain rice.

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

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog