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Ingredients:
2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme
To taste Salt (Namak)
To taste Pepper (Mirchi)
How to make chicken & ham loaf top:
- Cut a 1" slice off the of the loaf.
- Pull out the soft bread from inside.
- Use for making bread crumbs.
- Leave 1/2 " inner lining of bread to preserve this shape.
- Melt 4 tblsp of the butter.
- Spread this on to the loaf inside and out.
- Replace the lid and place the loaf on baking tray.
- Bake it for 10 minutes at 400 F.
- Let it cool.
- Cook the onions in the remaining butter.
- Combine mushroom and cook for more 2 minutes.
- Mix in the parsley.
- Season with salt and pepper.
- Combine together the bacon, ham and 3 tblsp of bread crumbs.
- Stir in thyme and season to taste.
- Press half ham mixture well down into the loaf case.
- Cover with onion and mushroom mixture.
- Place chicken on and cover it with the onion mixture and a layer of ham mixture.
- Replace the lid.
- Wrap the loaf in foil.
- Bake it in oven at 375 f for 45 minutes.
- Cut into thick slices.
- Serve hot or cold.
Ingredients:
2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)
How to make chicken bon bon:
- Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
- Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
- Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
- Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
- Mix thoroughly.
- Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
- Pour the bon bon sauce on top of the chicken.
Ingredients:
12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania
How to make royal chicken top:
- Clean, remove the skin and debone the chicken.
- Cut each breast into three equal sized pieces widthwise.
- Wash them and pat dry.
- Heat ghee in a pan.
- Combine onions, green cardamom, black cardamom, cloves and cinnamon.
- Fry over medium heat till onions becomes translucent and glossy.
- Combine garlic and ginger pastes.
- Stir for 30 seconds.
- Combine coriander, turmeric and red chilli powders and stir.
- Then combine 120 ml cup of chicken stock and salt and stir well.
- Take it to a boil.
- Reduce the heat and let it simmer.
- Stir constantly so that onions are mashed properly.
- Remove pan from heat.
- Mix in in yoghurt.
- Return pan to heat and stir fry until the liquid evaporates.
- Combine 480 ml cup of chicken stock.
- Take it to a boil.
- Reduce heat.
- Cover it and let it simmer.
- Stir occasionally for 5 minutes.
- Combine grated nutmeg and stir it well.
- Cover and let it simmer over very low heat till the gravy is of thin sauce type.
- Remove it from the heat.
- Adjust seasoning.
- Pour in a bowl.
- Garnish with coriander.
- Serve with phulka.
Ingredients:
2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
How to make pineaple chicken top:
- Rinse pieces of chicken.
- Pat dry with paper towel.
- Drizzle monosodium glutamate and salt over both sides.
- Mix egg and pineapple concentrate a plate.
- Mix bread crumbs with melted butter in another plate.
- Combine coconut to butter-bread crumbs mixture .
- Mix well.
- Coat chicken pieces with pineapple mixture.
- Next roll them in coconut mixture.
- Place them on 2 foil-lined baking pans.
- Bake them in a preheated oven to 350 for about 40 minutes.
- Reverse pans in oven for even baking.
- Bake for another 40 minutes.
- If chicken becomes very brownish before end of baking time cover it loosely with foil.
Ingredients:
1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder
How to make curried chicken with rice top:
- Place dry white rice in bottom of a buttered baking dish.
- the rice with pieces of chicken.
- Spread butter over.
- Drizzle paprika, curry powder and almonds.
- Combine chicken broth and water.
- Cover the baking dish.
- Bake it in a oven at 375o for about 45 minutes.
- Remove from the oven.
- Spread curry sauce over chicken.
- Continue cooking unvcovered for 15 more minutes.
- Curry sauce:
- Mix all ingredients of curry sauce in a pan.
- Take it to boil over low heat.
- Remove from heat.
Ingredients:
2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
Preparation:
- Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying-pan or griddle.
- Dip bread slice in the mixture and coat it evenly and fry over low flame.
- Fry on both sides until done. Repeat the same for other slices.
- Serve egg toast hot with ketchup.
Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
- Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
- Add a cup of water and cook till it dry's.
- Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- Add 1 cup of water and bring to boil and reduce the flame.
- Simmer for 10 minutes.
- Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Ingredients:
4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying
How to make Stuffed Eggs:
- Heat the oil / ghee in a frying pan and fry the onions till golden.
- Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
- peel the shell and cut the hard boiled eggs into half lengthways.
- Take out the yolks and add to the frying mixture.
- Cook for another 5 minutes and remove from the heat and allow to cool.
- Stir the corn flour into the beaten egg, making a batter.
- Place the breadcrumbs on a flat dish.
- Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
- Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
- Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
- Remove and drain on a paper towel.
- Serve garnished with fried liver, coriander leaves and with chutney or sauce.
Ingredients:
4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry
How to make Egg Pakoda:
- Peel and cut boiled egg into two halves.
- Sprinkle little salt and pepper on eggs.
- In a bowl take gram flour salt, chili powder and make a thick batter using water.
- Heat oil in a kadhai.
- Dip each egg piece in the batter and deep fry till golden brown on medium flame.
- Serve egg pakora hot .
Ingredients:
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
How to make Indian Egg Briyani:
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Ingredients:
Eggs
Water
Salt & pepper powder to taste
How to make Poached Eggs:
- In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
- Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
- Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
- Serve poached eggs hot sprinkled with salt & pepper powder to taste.
Ingredients:
2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
Oil to fry
How To Make An Egg Omelette:
- Break the eggs and chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
- Serve hot with bread or Paratha.
Ingredients:
1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs)
How to boil eggs:
- Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
- Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.
- Later transfer the eggs to a pan of ice cubes and water.
- Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
- Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
- Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly
Ingredients:
500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste
How to make Machhi ka salan:
- To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
- Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
- Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
- Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
- Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
- Serve machhi ka salan hot.
Ingredients:
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice
How to make Fish Korma:
- Use large fish for korma.
- Do not cut the fish into too small pieces.
- Carp is great for Korma.
- Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
- Turn over the fish once (be careful).
- When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
- When the oil begins to float on top, you are done.
- Serve fish korma hot with tandoori roti or rice.
Ingredients:
1 kg white fleshed fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste
How to make indian fish kofta curry :
- Boil the fish and remove the bones nicely.
- Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
- Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
- Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
- Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
- Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
- Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
- Put in the fish balls and simmer for 5 more minutes.
- Serve fish kofta curry hot garnished with coriander leaves.
Ingredients:
500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste
How to make masala fish curry:
- Cut fish onto cubes, or as traditional cross-section.
- Roll pieces separately in flour.
- Heat 2 Tbl.sp oil.
- Fry fish till pale golden.
- Drain and keep aside.
- Add remaining oil and fry bay leaf, cardamom and cinnamon.
- Add ginger, onion, chilli powder turmeric and cummin.
- A little water may be added if it becomes too dry.
- Fry for a while.
- Add blended curd.
- Simmer on slow fire till oil comes up on top.
- Add fish with a little water,salt and sugar.
- Simmer till gravy is thick golden.
- Serve yogurt fish with plain rice.
Ingredients: for fish curry indian :
700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder
How to make curry fish:
- Cut the fish into medium-sized pieces.
- Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
- Chop one onion finely and grind the other one.
- Add the chopped onion to the ghee in the pan and fry until golden.
- Add all spices and cook stirring for 10 seconds.
- Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
- Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
- Serve the indian fish curry hot with rice or roti.
Ingredients:
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
How to make barbecued fish :
- Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
- Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
- Pre-heat the oven on maximum heat at broil.
- Cover the oven tray with foil to avoid mess.
- Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
- Turn over and broil for about 8 minutes again.
- Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
- Serve the tandoori fish hot with your favorite chutney.
Ingredients:
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)
How to make deep fried fish:
- Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
- Rinse the fish under running water.
- Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
- Heat the oil in a kadhai or wok .
- Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
- Serve batter fried fish hot garnished with lemon & tomato slices.
Ingredients:
700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying
How to make deep fried fish :
- Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
- Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
- Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
- As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
- Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
- Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
- When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
- Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
- Fry all the pieces of fish this way.
- Serve the fried fish hot with green chutney.
Ingredients:
1/2 kg Rohu or Hilsa fish, cut into small pieces
1/2 tsp coriander leaves chopped
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
4-5 kashmiri chillies
8 garlic flakes
1/2 tsp turmeric powder
1/4 tsp kalonji
1 small raw mango cut into pieces or 2 tomatoes
4 green chillies chopped
a little curry leaves
Salt To Taste
4 tbsp mustard oil
Preparation:
- Clean and wash fish pieces well.
- Apply one tsp. turmeric powder and two tsp. salt to the fish and keep aside.
- Heat oil in a flat vessel.
- Add kalonji and curry leaves .
- When the kalonji splutters, add the fish pieces and light fry them. Grind the rest of the ingredients to a paste.
- Add 2 cups of water for the gravy and stir well.
- Add the garam masala and salt. Simmer till the gravy becomes thick.
- Garnish with coriander leaves and green chillies. Serve sarsoon machhi hot with plain rice.
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Preparation:
- Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
- Add fish pieces to the above mixture and mainate them for about 3 hours.
- Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
- Serve fried fish tikka with chopped onions.
Ingredients:
4 medium herrings (fish)
450 gms / 1/2lb potatoes (boiled, peeled and mashed)
1large onion
1tsp grated ginger
1tsp grated ginger
2 green chilies (finely chopped)
1tsp cumin seeds
Salt To Taste
1tbsp lemon juice
1tsp vinegar
3/4th cup gram flour (besan)
50gms / 1/4th cup butter
2/3 cup water
1tbsp fresh soft bread crumbs
Oil for deep frying
For Garnishing :
1tbsp coriander leaves (chopped)
1 lemon (sliced)
4 lettuce leaves
How to make stuffed fish :
- Heat the butter in a frying pan and fry onion until golden.
- Add cumin, ginger, salt, green chilies and coriander.
- Mix together with the lemon juice, mashed potatoes and vinegar.
- Clean and cut herrings and stuff with potato mixture.
- Make a batter by beating gram flour, water and bread crumbs together until smooth.
- Heat oil in a kadhai / wok.
- Dip each fish in the batter and fry until golden & crisp on a moderate heat.
- Garnish bharawan macchli (stuffed herrings) with coriander, lemon slices and lettuce leaves and serve hot.
- Goes well as a side dish with non- vegetarian menu.
Ingredients:
800 gms fish
little vinegar
salt to taste
banana leaves to wrap each fillet
30 ml goundnut oil
3 lemons
For coconut chutney :
100 gms fresh coconut
50 gms coriander
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt To Taste
15 gms sugar
Preparation:
- Clean and wash fish.
- Make fillets and cut each fillet into two.
- Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
- Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
- Wash, slit and remove the seeds from the green chillies. Peel garlic.
- Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
- Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
- Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
- After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.
Ingredients:
4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda
How to make fish pakora:
- Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
- Heat oil in a kadhai or deep-frying pan.
- Dip each fish piece into the batter and fry in batches till golden and crisp all over.
- Serve the fish pakora hot with your favorite chutney or ketchup.
Ingredients:
800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies
How to make bengali fish fry:
- Cut the fillets in about 4cm size.
- Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.
- Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
- Now put in the fish pieces and brown lightly on all sides without cooking them through.
- Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
- Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.
- Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
- When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.
- As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.
- Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.
- Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
- Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.
- Serve machher jhol (fish in bengali sauce)with rice.
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2 cup cooked and diced Chicken 
