Smelt fish curry desi touch..:)

Ingredients:

250 gm smelt fish
1 medium size potato- thinly cut (optional)
2 large tomatoes (sliced)
2 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 cloves of garlic
2 green chillies
3 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
1 Ambula (Dried mango pieces)
 1tsp cumin & mustard seeds
salt as per the taste
chopped coriander leaves for garnishing

Method:

Make a fine paste of mustard, cumin seeds, green chilli and garlic.
Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.
Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside






Again heat mustard oil in a pan and add Cumin & mustard seeds to it. When they starts cracking add cut potatoes stir wll for 1-2 min. 

Then add  the sliced tomatoes. Stir for some time. Add haldi & chilli powder to it. Then add the above grinded mustard paste. 

Adjust salt & Stir for 1-2 min. Don’t stir the masala too much (just for 30 sec- 1 min ) otherwise curry will taste bitter.
Add water to the masala. Let the curry  boil for 3-4 min. 

Then  add Ambula & the fried fishes . Mix well & Cook  in a low flame for another 2-3 min. Add chopped coriander leaves & switch off the flame.
Your smelt fish currry is ready to  serve. Goes well with hot steamed rice.

Sweet Boondi

Sweet Boondi...a yummy tasty Indian dessert ....Small round crisp balls made of besan (chickpea flour) mixed with water, deep fried until golden brown & coat the fried balls using sugar syrup...Slightly sticky to the touch..Your sweet tooth may be saying eat more but your expanding stomach will be screaming enough! Making sweet boondi at home can be simple with a little practice...



Ingredients:
1 cup Besan
1 tsp Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
2 cups Sugar
1 cup Water
Oil for deep frying the boondis
a sieve with round holes


Method:

Mix the besan, rice flour, baking powder to make a smooth pancake-like batter or slightly thicker than dosa batter.

 Heat the oil in a kadhai. 
Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn. After every batch keep it in mind to wipe the sieve dry & clean so that u can procced for next batch & the boondi will look even).


Tap it gently with a spoon so that small balls of dough fall into the oil. Fry them until the sound of sizzling stops and boondis are light gold in color!



Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Heat the sugar and water till reaches 1/2 thread consistency.
In the sugar syrup mix cardamom powder and fried boondies. Mix well. Keep it for 1-2 hour so that the boondi will soak well in the sugar syrup.



Now drain the excess syrup & store them..Your sweet boondi is ready to eat...serve with puri or u can eat it like a dessert.

U can put Magaj (melon seeds) or cashews if u want in the boondi.

Strawberry Milkshake

A thick creamy killer milkshake made with fresh strawberries, milk & ice cream...I often prepare this milk shake..it’s a gr8 treat on a hot summer day. Heavenly  in taste  and  easy to make....

Ingredients

1/2 pound fresh strawberries (remove the stalks)
1 tablespoons sugar (or as per your taste)
1 ½ cup full cream milk
1 pint strawberry ice cream or vanilla ice cream (another option is instead of ice cream u can add strawberry flavored yogurt to the milk shake)
Ice cubes

Method:

Take blender. Add all the above ingredients. Blend until smooth. Pour the milk shake in to the pint glasses. Garnish with sliced strawberry & Slurp immediately!



sending this to  Healthy diet-Smoothies and Shakes hosted by  http://veenasvegnation.blogspot.in

Paneer/ Chenna Jalebi

Here is the recipe I have been dying to post...Paneer jalebi ...is a bangali deep fried sweet dish...made from homemade paneer  soaked in hot sugar syrup....but I just did a little variation... what I did is ..Instead of putting them in sugar syrup I put them in sweetend milk flavored with cardamom & saffron. It tastes even better if it sits for a day or two in the fridge.  Sounds yummy na ??? yah simply irresistible recipe...In our culture every puja is incomplete without sweets. So this diwali i thought of making something different which i hadn’t tried before. First time I made this & it just turned out really  awesome.. and as u can see the outcome was incredibly delicious..so here is what i did..

Ingredients:

Chenna/ crumbled paneer- 200 gm (u can make chenna @ home ... boil milk , add lemon juice, when milk curdles switch off the flame & strain the paneer in a cheese cloth.
Maida: 2tblsp
Sugar- 2tsp
Baking powder- ½ tsp
2tblsp butter
Cardamom powder- 1tsp
Saffron – few strands
Sugar – 1 cups
Milk- 4 cups 
Oil for deep frying
Crushed pistachios for garnishing.

Method:

Squeeze extra water from the chenna/ paneer. Knead chenna , sugar, baking powder & maida together & make a soft & moist dough.
Heat a heavy bottom pan add milk.




 Let it boil in a low flame till it reduced to half the quantity. Stir occasionally so that milk will not stick to the bottom. Add sugar  to taste & saffron (dissolve saffron in 1tblsp of hot milk for some time) while milk is boiling. Add cardamom powder & nuts.

Make small small balls from the dough. 


Take one ball & again knead it with the help of your palm & roll it to medium thick rope.

 Now make jalebi from the rolled dough. Leave small space in between. If it breaks u can apply butter & fill it.




In a kadai heat oil for frying.  Slowly put the jalebis in the oil & fry in low- medium flame till golden brown.





Put the fried jalebis into the hot reduced milk. Boil for 1 min. Switch of the flame. Add the crushed pistachios for garnishing. Cover & let it cool for few hours. Serve chilled and njoy...:)








Sending this to Bon Vivant #10 - Festive Feasts hosted by http://sumeesculinary.blogspot.com
DIWALI Food Fest hosted by http://anuzhealthykitchen.blogspot.com
WTML event- Celebration Month hosted by http://preeti-kitchen.blogspot.in
Lets Celebrate - Indian Sweets hosted by http://uk-rasoi.blogspot.co.uk

Long bean poriyal

Ingredients:

long beans- 1/2lb & cut in to small pieces
potato- 1 large size peeled & cut in to small pieces (optional)
2 tblsp channa dal
2 tblsp urad dal
1 tblsp whole coriander seeds
3-4 dry red chillies
2tblsp grated coconut
2 garlic cloves
1 tsp tarmarind pulp
vegetable oil- 1tblsp

for seasoning
1 medium size onion- chopped 
turmeric powder- 1tsp
salt- as per the taste
coconut oil/ veg oil - 1tblsp
curry leaves- a few
uraddal- 1tbslp
dry red chillies- 2 nos broken
cumin/ mustard seeds- 1tsp

Method:

 Heat a a  kadhai,  add  cut potatoes &  green beans, add 2tblsp of water and a pinch of salt. then boil it  in low flame for 5-7 mins till they becomes tender. Once the veggies are cooked transfer them into a bowl and set aside.

 Heat a pan. Add 1 tbsp of oil.  When the oil is hot add channa dal, urad dal, coriander seeds, red chilies & garlic. Fry till they becomes light brown in color. cool for some time &  then  put them into a blender.


Add grated coconut & tamarind  pulp. grind them in to a coarse paste (not too smooth) adding a little water.


  
 Heat a pan. Add 1tblsp of oil. Add urad daal, dry red chilles , mustard cumin seeds.When the mustard seeds start crackling , add the curry leaves & chopped onion. saute till they become translucent. Add turmeric powder, mix well  & then add the blended Masala Paste.


Stir it on a low flame until it gets nice and dry. Finally put the veggies the pan , adjust salt and mix all together. 




Now your long bean poriyal is ready to serve...

serve hot with steamed rice/ sambar or u can serve with paratha/chapati as a side dish.