Bombal Fish Curry Recipe

Bombal Fish Curry Recipe

Ingredients :


1) 1 kg bombal / Bombay duck
2) 3 tsp Chilli powder
3) 11/2 tsp ground Coriander
4) 11/2 tsp Cumin seeds
5) 1 tsp turmeric
6) 11/2 tsp Garlic paste
7) 250 g desiccated Coconut, finely ground or 50 g instant Coconut powder
8) 8 Fenugreek seeds
9) 2 stalks curry patta
10) 100 ml Oil
11) 200 ml Water
12) Salt to taste

Mughlai Recipes

Mughlai Biryani

Ingredients:

For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)

4 large onions sliced thin

2 tsps garlic paste

2 tsps ginger paste

1/2 cup almonds

6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil

1" stick of cinnamon

5 cloves

3 pods cardamom

8 peppercorns

2 tsps coriander powder

1 1/2 tsps cumin powder

1 tsp garam masala

1 cup yoghurt

Juice of 1 lime

1 cup chicken/ beef stock

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped mint leaves

South Indian Dishes

Dosa

Ingredients

Rice - 3.5 cups

Urad dal - 1 cup

Fenugreek seeds - 2 tblsp

Beaten Rice( poha)- 2 tbsp

Bengalgram dal - 2tblsp (optional)

Oil - to fry dosas

Salt - to taste

Chutney Recipe

ONION CHUTNEY RECIPE

 

Ingredients

Small onion(shallots), Chopped-   3/4 cup

Red chillies – 5

Tamarind-  2 pinches

Salt – According to taste

Oil- 2tbsp

Mustard- 3/4 tbsp

Urad dal- 1tbsp

Curry leaves- 1 sprig

Method:

1.      In a kadai add a tsp of oil fry red chillies and add peeled chopped small onion and fry until golden spots appear here and there. Cool down and grind to a smooth paste with little water,tamarind and salt.

2.      Heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (1/8 cup) Immediately switch off the stove and give a stir.

Starter

Spicy Baby Corn Satay

 

Ingredients

3 tbsp low-fat curds (dahi)

1 tsp chilli powder

1 tsp grated garlic (lehsun)

1/4 tsp carom seeds (ajwain)

1 tsp oil

1 tsp cornflour

12 medium sized blanched baby corn

1 tsp oil

1/4 cup finely chopped spring onions (including the greens)

1/8 cup capsicum strips

1 tsp cornflour dissolved in 2 tsp of water

salt to taste

 

Procedure:

 

1.       Combine the baby corn with the marinade in a bowl, toss well and keep aside to marinate for 15 to 20 minutes.

2.       Heat the oil in a broad non-stick pan, add the spring onions and capsicum and sauté on a medium flame for a minute.

3.       Add the marinated baby corn and the cornflour paste and sauté on a medium flame well till the spring onions coat the baby corn evenly.

4.       Thread each piece of baby corn on a toothpick and serve immediately or serve it with toothpicks on the side.

 

Paneer Fritters

 

Ingredients

1 cup crumbled paneer (cottage cheese)
salt to taste
1 tbsp grated garlic (lehsun)
1 tsp chilli powder
2 tsp tomato ketchup
1/3 cup plain flour (maida)
3/4 cup crushed papad
oil for deep-frying

Procedure:

1.       Put the paneer in a plate and knead well.

2.       Add the salt, garlic, chilli powder, tomato ketchup and mix well.

3.       Divide the mixture into 9 equal portions and roll each portion into a 50 mm. (2") long cylindrical shape. Keep aside.

4.       Combine the plain flour with 1/2 cup water in a bowl and mix well.

5.       Dip each roll into the flour-water paste and then roll in the crushed papad and deep-fry till they turn golden brown in colour from all the sides.

6.       Drain on absorbent paper and serve immediately with tomato ketchup.

   

 

Paneer Recipe

Chilly Paneer

 

Ingredients:

 

350 gms Paneer

2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

 

Procedure:

 

1.      Cut the paner into cubes.

2.      Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.

3.      Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

4.      Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

5.      Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

6.      Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Paneer Butter Masala

Ingredients:

 

Fried paneer – 250 g (or 8 oz)

One big onion chopped

Tomato paste – one 6oz can (170 grams)

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp

Butter – 1 tbsp

One small bay leaf

Shahi jeera or black cumin seeds – 1/2 tsp

Cardamom – 1

cinamom stick – 1″

Fresh cream – 1 cup

Salt to taste

 

Procedure:

 

1.      Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, shahi jeera, cinnamon stick and cardamom. Add ground onion paste.

2.      Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt and turmeric powder. Stir everything together and let it cook for 5 minutes.

3.      Add half of the tomato paste from the can, mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more. I added a little more than 3/4 th can of tomato paste.

4.      Cook this mixture until the the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.

5.      In between, if you are using fresh paneer, fry them in a tsp of oil and add it to a cup of warm water and let it sit for 3 to 4 minutes. Then strain it. You can also use frozen fried paneer.

6.      Add heavy cream to the onion tomato gravy and bring it to a boil. Finally add fried paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.    

 

KADAI PANEER

 

Ingredients:

paneer - 250 gm

tomatoes puree - 4 cup

garlic -4

ghee or butter - 3tbsp

ginger - 1 inchs

green bell pepper - 2

green chiliy- 2

kasoori methi(dry fenugreek leaves) - 1/2 tbsp

 

Procedure:

1.      Slice paneer and bell pepper into thin long strips

2.      Grind ginger ,garlic and green chilly into a paste.

3.      Heat ghee in kadai or any vessel add paste ,saute till it become brown .

4.      Add bell pepper ,cook for few second ,then add chiliy powder and salt.

5.      Now add tomato puree and cook until ghee comes on top

6.      Mix kasoori methi in gravy .

7.      Finally ,add the sliced paneer and cook for a min

8.      Garnish with cream and cilantro .

 

Achari Paneer Tikka

 

Ingredients:

 

Pickle gravy- 2 teaspoons
Cottage cheese (paneer)- 250 grams
Coriander seeds - 1 teaspoon
Onion seeds (kalonji)- 1/2 teaspoon
Hung yogurt - 1/4 cup
Ginger-garlic paste - 1 teaspoon
Salt- to taste
Red chilli powder- 1/4 teaspoon
Garam masala powder- 1/4 teaspoon
Mustard powder- 1/4 teaspoon
Turmeric powder- a pinch
Oil 2 tablespoons
Fresh mint (pudina) a few sprigs

 

Procedure :

 

1.      Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.

2.      Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.

3.      Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot.

 

Paneer Tikka Masala

 

Ingredients:

Fresh paneer cubes – 250 gram

Green bell peppers or capsicum – 1 cup (diced into big cubes)

Onion diced into big pieces – 1/2 cup

One tomato diced into big pieces

Oil – 2 tsp

Butter – 1 tbsp

Cumin seeds – 1 tsp

Half mace or javetri (or a small piece)

Chopped onion – 1 to 1 1/4 cups (or one big onion)

Roma tomatoes – 3 (medium size)

Ginger garlic paste – 1 tbsp

Red chili powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Kasoori methi or dried fenugreek leaves – 1 tsp

Heavy cream – 3/4 cup (or 1 cup of half and half)

Salt to taste

Few chopped cilantro for garnishing

 

For marination:

 

Thick yogurt – 1/3 cup

Mustard oil – 2 tbsp

Turmeric powder – 1/4 tsp

Red chili powder – 1 tsp (preferably Kashmiri  red chili powder)

Coriander powder – 1/2 tsp

Garam masala – 1/2 tsp

Ginger garlic paste – 1 tsp

Lemon juice – 2 tsp

Besan or gram flour or roasted chickpea flour or kadalai mavu – 2 tbsp

Butter – 1 tbsp

Carom seeds or ajwain or omam – 1/4 tsp

Salt – 3/4 tsp

 

Procedure:

1.      Heat 1 tbsp of butter in a pan and add ajwain or carom seeds.

2.      When  it splutters add besan or gram flour and stir constantly with a whisker until a smooth paste is formed. Remove from heat.

3.      Add a tablespoon of this mixture in a bowl followed by yogurt, chili powder, coriander powder, garam masala, ginger garlic paste, lemon juice and salt. Mix well.

4.      Clean the used pan and heat mustard oil, remove from heat and add turmeric powder to it. Add this to the yogurt mixture and mix well. Marinade is ready.

5.      Add paneer cubes and other vegetables to the marinade and mix well so that everything is coated well.

6.      Leave it for an hour.

 

Preparation of the gravy:

 

1.      Heat oil and butter in a pan and cumin seeds and javetri or mace. When cumin splutters add onion and saute until it becomes soft.

2.      Add ginger garlic paste and saute for a minute and then add chili powder, coriander powder, turmeric powder, garam masala. Saute for a couple of minutes.

3.      Add finely chopped tomatoes and cook till it is mashed. Remove from heat and let it cool. Grind it to a coarse paste not so fine.

4.      Add it back to the pan over medium heat and add crushed kasoori methi and mix well (you can crush it between your palms before adding).

5.      When the onion tomato gravy starts boiling add heavy cream and simmer the heat and let it cook until a thick gravy is obtained. This may take around 15 minutes. Stir every 5 minutes to avoid burning the bottom of the pan.

6.      Heat a wide pan or a griddle or an electric griddle and spread the marinated paneer and vegetables and cook both the sides until golden brown. You can use a tandoor oven if you have one.

7.      There will some remaining marinade mix at the bottom of the bowl, you can add it to the cooking gravy.

8.      Now add the paneer and vegetables to the gravy along with a cup and half of water. Cover and cook for 10 minutes over medium heat stirring every 5 minutes.

9.      A nice gravy is obtained with the right consistency. Cook a little longer if the gravy is too thin.

10.  Transfer it to a serving bowl and garnish with chopped cilantro.

11.  Serve hot with roti or paratha.

Beverages

SHAKES:

Badam Milk

Ingredents:
Milk - 6 cups
Almonds- 1 cup
Cashewnuts- 3tbsp (chopped)
Sugar- 1/2 cup( according to taste)
Rose Essence- 3 drops
Saffron- a pinch

Procedure:

1. Boil the almonds in a pan for 5 mins. Remove the drain.
2. Peel the skin off the almonds & grind in blender to smooth paste.
3. Dissolve the saffron in 2 tbsp f warm milk and keep it side.
4. Boli the milk in a pan
5. Add the almonds paste and mix throughly. Simmer the milk over a low flame for 5 mins
6. Remove from flame and strain the milk.
7. Allow the milk to cool.
8. Add the dissolved saffron and the rose essence and mix throughly.
9. Sprinkle the chopped cashew nuts on top of the milk and serve...

Banana & Pineapple Shakes

Ingredents:

Banana :  1 cup

milk: 1 cup

Pineapple Juice : 1 cup

Cashew nut powder: 1 tbsp

Pista Icecream: 2 scoops

sugar : according requirement

Crushed ice

Procedure:

 

1. For preparing banana& pineapple shake, blend together ice, sugar, milk, banana and pineapple juice.

2. When smooth, add cashew powder and blend again.

3. Pour it in a nice serving tall glasswith pinapple wedges on side.

 

Banana Smoothie

 



Ingredents:

Banana : 1
sugar : 2 tbsp
Vanilla Essense 1 tbsp
Nestle Dahi : 200gm

Crushed ice

Procedure:

1.  Peel the banana and cut it into slices.

2.  Combine all the ingredients in a blender.

3.  Blend the ingredients to get a drink of smooth consistency.

4.  Pour into glasses and serve chilled.