Tuesday, February 15, 2011

Fish Fry

Ingredients :

1. Thin long slices of Bhetki fish- 10
2. Maida (all purpose flour)- 1/2 cup
3. Atta (wheat flour)- 3 tbs
4. Cornflour- 3 tbs
5. Bread crumbs- 2 cup
6. Salt to taste
7. Cumin powder- 2 tbs
8. Black pepper powder- 1 tsp
9. Vinegar- 2 tbs
10. Oil for deep frying

Procedure :

First marinate the fish slices with salt, vinegar, cumin powder and pepper for 15 minutes. Next heat oil in a deep bottom pan. Make a batter (not too thin) of atta and cornflour in a bowl. Now roll the fish slices in maida first and then in this batter. Next roll them in bread crumbs properly so that the slices get covered from all the sides. When the oil is prepared for frying, add one by one the fish slices. Deep fry till they turn brown. Serve hot with tomato ketch up and green chutney.

Shojne Fuler Bora (Morina flower's Vada)

It is said that this shojne (Moringa) flower has some medicinal value against pox. One can cook this white flower in several way, but I prefer to make vada of it.

Ingredients :

1. Shojne flowers- 1 basket
2. Besan (gram flour)- 5 to 6 tbs
3. Salt to taste
4. Turmeric powder- 1/2 tbs
5. Black pepper powder- 1/2 tsp
6. Green chilly (finely chopped)- 2
7. Oil
8. Black jeera- 1/2 tsp
9. Soda- 1/2 tsp

Procedure :

First wash the flowers and remove the small stems from them and then mix all the ingredients except oil in a bowl. Add a little water to make a thick paste. Now heat oil in a pan and make small vadas from that thick paste and fry them in the oil. Remove the vadas as soon as they turn brown.

Sunday, February 6, 2011

Moong Daal Ki Shahi Khichdi

Though my husband is not fond of khichdi, he always prefer my special moong daal ki shahi khichdi. Khichdi is always good for one's health. And one can always make some changes in ingredients according to his/ her taste.

Ingredients :

1. Long grain rice (soaked in water for 30 minutes)-1 cup
2. Moong daal (soaked in water for 30 minutes)- 1/2 cup
3. Cumin seed (jeera)- 1 tbs
4. Mustard seed- 1/2 tbs
5. Coconut (scrapped)- 1 cup
6. Green chilly- 3
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Jeera powder- 1 tsp
10. Black pepper powder- 1/2 tsp
11. Ghee- 1 tbs
12. Oil
13. Cardamom (black)- 3
14. Cinnamon (1 inch sticks)- 3
15. Bay leaf- 2 long
16. Cloves- 3
17. Tomato (chopped)- 1 medium
18. Peanuts- 1/2 cup

Procedure :

First heat oil in a pan and fry the peanuts in it. When peanuts will turn brown, remove them and keep on a paper napkin to remove excess oil. Now heat 2 tsp oil in a deep bottom kadhai and add jeera, mustard, cloves, cinnamon, cardamom and bay leaf to it. Cover the kadhai for few minutes. Next add the green chillies (make a long cut in each chilly), salt, turmeric powder, tomato, coconut, peanut, jeera powder and black pepper to it. Mix well. Cook for 4 to 5 minutes and add the daal and rice. Add water and cover the kadhai. Cook on low flame. Occasionally stir the mixture and check whether rice is done or not. If needed add some more water. Adjust salt. When rice is done, remove it from the flame and add ghee to it. Mix well and serve hot.

Saturday, February 5, 2011

Peanuts Bringola

The little sourness in the gravy of this dish makes it perfect to have with plain rice and daal. Hope everyone will like this experiment with brinjal.

Ingredients :

1. Small round green brinjal- 4
2. Chana daal- 1/2 cup
3. Peanuts- 1/2 cup
4. Jeera (cumin seeds)- 2 tbs
5. Mustard seed-1 tsp
6. Tamarind pulp- 2 tbs
7. Green chilly- 2
8. Onion- 1 small
9. Black pepper powder- 1 tsp
10. Salt to taste
11. Jeera powder- 1/2 tsp
12. Ginger-garlic paste- 1 tsp
13. Turmeric powder- 1/4 tsp
14. String

Procedure :

Wash the brinjals properly and then make two medium slits (just like a cross sign) at the back side of them and cut and remove the stem part. Do not make the slits too long or else when you will stuff the brinjals they will become pieces.
Now heat a frying pan and add peanuts, chana daal, jeera to it. Let them get roasted. Next remove them and roast the mustard seeds separately. Now after cooling roll the peanuts between your palms and remove the skin from them. Blend peanuts, chana, jeera, green chilly, tamarind pulp, salt, jeera powder, ginger-garlic paste, onion and black pepper together. The paste should be smooth enough. Divide the paste into two halves.
Now hold the brinjal in one hand and press a little the slit parts and stuff this paste into it.Be very gentle otherwise the brinjal will break down. Keep the stuffed brinjals aside. Take the other half of the paste in a cooker and add water to it. Mix it properly and adjust the salt and tamarind in the gravy. Add turmeric powder and the mustard seeds to it. Now tie the brinjals with the help of the strings so that they do not open up while cooking. Carefully place them in the cooker keeping the slit parts upward. Cover the cooker and cook till one whistle. Quickly remove the steam from the cooker and serve it hot(removing the strings) with rice and daal.

Friday, February 4, 2011

Arbi (Colocassia) Kabab

Ingredients :

1. Arbi- 6 to 7
2. Curd (hung)- 4 tbs
3. Besan- 2 tsp
4. Salt to taste
5. Turmeric powder- 1/2 tsp
6. Kasuri methi (dry)- 1 tsp
7. Red chilly powder- 1/4 tsp
8. Oil
9. Ginger paste- 1/2 tsp
10. Vinegar- 1 tsp
11. Black pepper powder- 1/2 tsp
12. Cumin powder (jeera powder)- 1/2 tsp
13. Ajwain - 1 tsp

Procedure :

First cook the arbi in a cooker until one whistle blows. Remove it from the gas and let it cool down. Now mix all the ingredients except oil in a bowl and keep that aside. Take the arbi out of the cooker and peel the skin. Cut the arbi into small 1 and 1/2 inch pieces. Dip the pieces into the mixture and marinate it for 30 minutes.
Now heat 2 tbs oil in a flat surface pan and fry the arbi pieces from both side till it turns brown. Serve it hot with tomato ketchup.

Thursday, February 3, 2011

Rules for Domestic passengers @ BIAL

If you are planning to catch your domestic flight early in the morning from Bengaluru International Airport and for that if you are thinking to stay overnight at the airport, think again. The security allow only international passengers at night to enter at the airport. Domestic passengers are allowed only 2 hours before the flight time!! Even in the month of January when the outside weather is chilling, they will not listen to your pleas.

Chinese eateries in Koramangala

It is for those who find it difficult to get a cozy place for dinner or lunch after a movie show/ shopping at Forum Mall, Koramangala. Being a fan of Indian-Chinese cuisine, I am almost like a weekly customer of two Chinese eateries in Koramangala, One is Chung Wah and the other is my favorite Popsies. Both are in 5 th block. Popsies is just behind the HDFC bank and Chung Wah is opposite to it.
The prices are more or less same in both the places. But the ambiance is better in Popsies as it has more cozy feeling. But for family outing Chung Wah would be fine. During weekends sometimes these two places remain quite crowded.
For starter you can have soups, momo, thupka and some veg and non-veg items. I love the Chilly baby corn and fried chicken garlic momo at Popsies. After that in main course they have rice, noodles, fish, prawn, chicken dishes.
A proper lunch for two would cost you around INR 350.
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