fish curry(tangra macher jhol)

I learnt this dish from my mother in law, but I added little variations to it.As she cooks everything without onion and garlic, I did the variation adding to the curry.


Fish : 4-8 pieces of tangra mach

Onion : 1small, chopped finely

Ginger garlic paste:2 teaspoon

Turmaric powder: 1/2 teaspoon

Red chili powder:1 teaspoon

Tomato :1 finely chopped

Oil: to fry each fish separately.

salt as per taste.

Method:First fry the fish. Keep aside.

Take oil in a wok and sauté the onions,tomato ginger-garlic paste and the bay leaves. Add all the spices to the sautéd onions and fry a bit. Add 2 cups of water. Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break. enjoy the fish currywith rice and enjoy eating.

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cheese dosa

Handful of Cheese (grated)  1 cup Urad Dal (soaked for 5-6 hrs.)  1 Onion (finely chopped)  2-1/2 cups Raw Rice (soaked for 5-6 hrs.)  3-4 Green Chilies (finely chopped)  1/2 tsp Salt  Oil for cooking

Method:

Make a smooth paste of separately soaked fenugreek seeds, rice and dal. Mix salt to the paste and leave it covered for 8 hours. Grease a griddle lightly with oil. Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back. Sprinkle with oil on the sides and then cover it with a lid for few seconds. Remove the cover and add a tbsp of grated cheese Fold over the cooked Dosa and put off the flame. Cheese Dosa is ready.

cheese omlet

2 eggs
2 teaspoons butter or margarine
1/4 cup shredded Cheddar cheese
 Salt and pepper -- as per taste
1 tsp dry oregeno leaves

Method:
1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.

4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.

 

 

Paneer -- 2 cups cut in 2 inch cubes
Capsicum -- 1 cut in square pieces
potatoe-- 1 cut in squares
1 tomato, deseed and cut in squares
Thick Yogurt -- 1/2 cup
Red chili powder -- 2tsp
Ginger paste -- 1/2 tsp
Garlic paste -- 1/2 tsp
Garam masala -- 1/2 tsp
Tandoori masala -- 1/2 tsp (Available in Indian Stores)
Juice of 1 lime
Salt to taste



Method:

Combine all the above ingredients from thick yogurt  and mix well.
Then add the vegetables pieces and paneer,mix well till all the pieces are covered with the marination sauce.
Leave it for 4-5 hours, preferably overnight. .
In the meantime soak the skewers in a bowl of water for half an hour.
When ready,turn the oven to broiler. Arrange the marinated vegetables and paneer on the skewers.
Cook in the oven until some brown spot appear. Do not overcook. It would take 1 to 1 1/2 min per side. Keep changing the sides of the skewers for even cooking once brown spots appear on the side..

Serve hot with Green chutney..

pretzel

This is one of my family's favorite...try this

Ingredients

1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt(optional)
Method: Mix all first 6 ingredients. Mix with the warm water DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!

tofu with peas

Ingredients :
1 onion
2 tbl olive oil
2 garlic cloves
2 tsp grated fresh ginger
1 tsp cumin seeds
1/2 tsp turmeric
1 cup tofu
3 tomatoes
1/2 cup frozen peas
1 tbl lemon juice
1 salt & pepper
2-3 green chilies
1 cilantro, optional

Method: Cook the onion in the oil in a covered pan for 5 minutes or until the onion is beginning to soften stir in the garlic, ginger cumin, and turmeric, and leave to cook for another minute or so.Meanwhile,  drain the tofu, pat dry with paper towels, then cut into cubes.Add the tofu to the spicy mixture in the pan and cook for 5 minutes over moderate heat, so that it becomes golden brown in places, stirring often.Add the tomatoes and peas Cook for 3-4 minutes, until the peas have heated through and the tomatoes have softened. Stir in the lemon juice, taste, and season with salt and pepper.Snip some coriander over the top, if using, and serve

aloo zucchini (potatoe curry with zucchini)

I am back in the blog ...could not write much about cooking during this months..got busy with my son ...because he was having vacation,went for lots of trips also.

Aloo - Zucchini
Ingredients:
2 medium sized white potatoes
1 medium or 2 small green zucchini
1 tablespoon canola oil
1 chopped onion
2 chopped tomatoes
1/2 tspn kalonji seeds (black onion seeds, they look very similar to black sesame seeds)
hing
salt
turmeric
red chilli powder
garam masala
amchur



Method: Clean potatoes. No need to peel if using white potatoes. Cut them into cubes.Slice zucchini using a slicer (or as you wish to keep). Heat oil and  add hing and kalonji seeds.Add onions and saute on medium till 3/4 done.Then add potatoes and cook covered on medium till 1/2 doneAdd zucchini, and cook covered In a separate small pan, saute tomatoes till they are soft. Add to the potatoes-zuchhini pan, add salt, turmeric, red chilli powderWhen almost done, add some garam masala and amchoor.