Food recipe

Fish curry 2 lbs fish fillets (best with tilapia) 2 tablespoons garlic paste 2 inches gingerroot... 5 teaspoons mustard seeds 4 bay leaves 12 tablespoon coriander powder 5 medium shallots or 2 medium onions 7 red chilies 1 tablespoon cumin seed 3 teaspoons turmeric powder 3 tablespoons salt 2 big tomatoes oil, to deep fry fish 3 cups water In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. Preserve some cut pieces 1 cup) of onion. Cut small pieces of tomatoes. Make small pieces of fish fillets, about 3 inches in length. Clean them properly if you are using the whole fish and make it into small pieces. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. Mix all of them properly. Allow to marinate for 1/2 hour. Take a pan or a wok (preferable), heat it and put oil to deep fry the fish. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side. Keep all of them in a separate plate. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. Then put the cut onion pieces and allow it to just a little brown. Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste. Keep stirring it until the paste becomes a little brown (it takes around 10 minutes). You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok. The paste is now perfectly fried. Now pour 3 cups of water to it, or as much thick gravy you want. Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes. Switch off the gas. Use coriander leaf for garnishing. This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

Delicious Homemade Instant Jalebis! 1 cup all-purpose flour (known as 'maida' in Hindi) 2 teaspoons gram flour (known as 'besan' in Hindi) 12 cup plain yogurt, beaten (known as 'dahi' in Hindi)... 12 cup water 1 pinch baking soda 500 ml ghee or 500 ml oil 500 ml sugar syrup Put flour in a mixing bowl. Add gramflour. Mix well. Add yogurt and water. Mix well, using a spoon, ensuring that no lumps remain. Mix to obtain what is technically called,"ribbon consistency". (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to). Add a pinch of baking soda. At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later. If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market). If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle. If you got an icing bag, use that. I used the icing bag with the"star" nozzle attachment. You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol. Heat oil on low-medium flame in a frying pan. Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle. Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis. Lightly brown on either side. Repeat until all the batter is used up. On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni"). Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them. Now, drain the excess oil from the jalebis. Drop into the sugar-water syrup. Dip well, toss well, to coat the jalebis in the syrup. Drain excess syrup from the jalebis. Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.

Rasgulla recipe Rasgulla recipe - one of the popular desserts of west bengal that is often prepared during festivals. Indian cottage cheese balls are boiled in sugar syrup. Recipe type: Dessert... Cuisine: Bengali Yield / Serves: 6 Ingredients (240 ml cup used) 1 liter whole milk cup curd / whisked yogurt (or 2 tbsp lemon juice or vinegar too, but with yogurt they smell and taste perfect) 1 liter ice cold water or 1 cup of ice cubes 1 cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth) 2 cups water tsp. cardamom powder tsp. rose water (optional) Few saffron stands (optional) for garnishing How to make the recipe making chenna Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed. Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling. Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes Filter and collect the cheese in a cheese cloth or muslin cloth. Rinse the cheese under running water if you have used lemon juice or vinegar to curdle. Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it. making rasgulla balls Add sugar and water to a wide pan or pot, bring it to a boil. Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big To the boiling sugar syrup, add cardamom powder and rose water. Let the sugar syrup boil, add the balls one after the other gently. Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done. Allow rasgulla to rest and cool completely.

Making of Palak Paneer INGREDIENTS: 2 (5 ounce) bags Baby Spinach... 1 large onion 14 teaspoon cinnamon 14 teaspoon ground cardamom 1 teaspoon ground ginger 12 teaspoon chopped garlic 12 cup chopped tomato 3 tablespoons plain yogurt 1 tablespoon coriander powder 12 teaspoon garam masala 12 teaspoon paprika 12 teaspoon salt 8 ounces paneer cheese, cut into cubes 14 cup heavy cream DIRECTIONS: Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat. Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent. Then add garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well. Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes. Remove from heat. Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat. Add paneer cubes.

Festival Special Food in India Mango Sandesh Recipe: Chenna... Mango puree To make chenna or slightly moist paneer: Milk - 1 1/2 liters Curd - 3/4 cup, beaten till smooth For mango sandesh: Powdered sugar - 1/3 cup Cardamom powder - 1/2 tsp Mango puree - 1 1/3 cups, freshly squeezed mango pulp blended till smooth Pistachios or almonds - finely chopped for garnish Heat 2 litres milk in a heavy bottomed vessel and bring to a boil. Reduce heat to low and very slowly add whisked curd and keep stirring continuously. The milk will begin to curdle and milk solids start forming along with a thin liquid called whey. If the milk is not curdling after adding the entire curd, add 1-2 tbsps of curd to curdle it. Turn off heat. Immediately add 10 ice cubes to the vessel to stop further cooking of milk solids. Allow to rest for 5 mins. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids (called chenna) will remain on the top. Set aside the collected whey that can be used to knead chapati dough. Pour 2 to 3 cups of water over the chenna to wash off any sourness that it might have. Bring the edges of the cloth on all four corners and gently squeeze the milk solids (chenna) once or twice so that excess liquid is removed. Tie a knot so that you can hang it at a height for the excess liquid to drain. Set it aside for at least 45 mins. You will have moist paneer or chenna ready to make sandesh. Place the chenna on a wide plate and knead it gently for at least 8-10 mins till it forms a smooth mixture. Add powdered sugar and cardamom powder and mix well to combine. Heat a non-stick pan, add chenna-powdered sugar mixture and cook on very low flame stirring constantly. Since we have added sugar, it will become a soft gooey mixture. Continue to cook on low heat till the mixture leaves the sides of the pan. It will become a soft lumpy, dough like mixture. Turn off heat and place the mixture on a greased plate. Allow to cool slightly so that you can handle the mixture with your hand. Knead the mango mixture lightly for a minute and make small lemon sized balls. Flatten them slightly and make a small dent in the center and place crushed nuts or a whole pistachio. You can refrigerate for a few mins and serve chilled or at room temperature.