Regular Fish Curry

Ingredients

  1. Fish (I used the Basa variety) – 500gm
  2. Onions – 2 medium size
  3. Tomatoes – 2 large or 3 medium
  4. Dry masalas(salt, turmeric, red chilli, coriander powder) -per taste
  5. Green cardamom- 4
  6. Cinnamon – 1 inch stick
  7. Black peppers – 2
  8. cloves – 1
  9. Cumin seeds – 0.5 tea spoon

Method

  1. Wash the fish fillet thoroughly.
  2. Pat dry with clean kitchen cloth or tissue.
  3. Cut into medium size pieces approx. 2″ * 2″
  4. Sprinkle dry masalas on both sides of the pieces
  5. Add mustard oil sufficient to fry the pieces in a saucepan.
  6. Once oil has heated till smoking , simmer it down.
  7. Gradually slide down masala patted 2-3 pieces into the saucepan.
  8. After the crackling sound of fish moisture goes off , gently swap the side using spatula or tongs
  9. Likewise fry all pieces n keep them aside

Gravy –

  1. Heat oil for gravy in another or same pan if its a non-stick pan.
  2. Add cumin seeds, cardamom,Cinnamon, cloves and black peppers.
  3. Saute it a little then add chopped onions, garlic, ginger and green chilly.
  4. Once the mixture turns slightly brownish, add chopped tomatoes.
  5. Add dry masalas in small quantity keeping in mind that the fish pieces are already spiced enough.
  6. After the tomatoes have dried, turn off the stove and cool down the mixture a bit
  7. Churn the mixture in blender , add little or no water to get a gravy consistency of your choice.
  8. Now turn on the stove again, add 1 tsp ghee, tejpatta and the churned gravy mixture.
  9. Check and fix the masalas and consistency before adding the fish pieces.
  10. Now add the fish pieces slowly, give it a boil and gently mix them with spatula.
  11. Garnish with chopped dhaniya leaves and cream per your guilt trip 😉
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Orange Cake

Ingredients:
Butter/Olive/Vegetable oil: 1/2 cup
Sugar: 1 cup
Flour: 2 cups
Eggs: 3
Fresh Orange Juice: 1 cup.
Salt: 1/2 tsp
Baking powder: 2 tsp.
Orange zest: 1 tsp.

Orange Essence(optional) – 1 tsp

Method:

1. Beat sugar, butter together till they form a well-mixed paste.

2. Add eggs and beat further till the solution turns frothy. Add essence

3. Sift all-purpose flour and baking powder 2-3 times.

4. Fold in the dry mixture to the liquid mix.

5. Add orange juice and zest.

6. Pour the cake mix to well greased and dusted baking disk.

7. Bake for around 40 min in pre-heated microwave at 180 deg in convention mode

Reference:

http://www.nisahomey.com/2013/09/fresh-orange-cake.html

Instant Brownie

Ingredients

  1. Melted butter/oil – 1.5 cup
  2. Milk – 2.5 cup
  3. Vanilla Essence – 1 tsp
  4. Sugar – 3.5 cup
  5. Cocoa powder – 2 cup
  6. Self-raising flour – 2 cup

Method

  1. Combine dry ingredients and sieve for proper mixing.
  2. In a separate vessel, combine all liquids butter, milk and essence.
  3. Gradually fold in the dry mixture in to the liquids container.
  4. The mixture would be of thick consistency.
  5. Vary milk’s quantity as deemed fit to have a pouring, thick consistency.
  6. Use powdered sugar for smoothness else use regular granular sugar for crunchiness
  7. Microwave on high for 4 min.
  8. Allow it to cool for a minute and its ready to be consumed with vanilla/butterscotch ice-cream or just like that

Reference:

Cakes and More www.cakesandmore.in

Hummus dip

Ingredients

  1. Chickpeas – soaked and boiled
  2. Garlic cloves – 3
  3. Lemon juice – 1 tsp or per taste
  4. Olive oil – 100 ml
  5. Tahini paste (paste of white seesame seeds) – 2 tbsp
  6. Salt – per taste
  7. Curd (optional)

Method

  1. Soak overnight chickpeas then boil.
  2. In mixer, grind all the ingredients together .
  3. Maintain the consistency by varying the quantity of strained water(used in chickpeas boiling) during grind.

References –

http://www.bbc.co.uk/food/recipes/quickhummousandolive_71473

Tarla dalal recipes

Wheat cake (using Curd)

Ingredients:

  1. Wheat flour – 1.75 cup
  2. Oil – 3/4 cup
  3. Sugar – 1 cup
  4. Curd – 1 cup
  5. Baking soda – 1 tsp
  6. Cocoa powder – 2-3 tsp (or as per taste)
  7. Vanilla essence – 1 tsp
  8. Cinnamon powder (Optional) – 1/2 tsp

Method:

  1. Dissolve sugar in oil and curd thoroughly
  2. Gradually add dry ingredients and vanilla essence.
  3. Little milk can be added if the batter doesn’t seem to be of pouring consistency
  4. Pour in a greased and flour dusted, microwavable dish
  5. Top with crushed dry-fruits /biscuits.
  6. Microwave on HIGH for 3-4 min.

Reference:

Facebook group – Ghar ka Khana

Doughnuts

Ingredients:

  1. White flour – 2 cup
  2. Milk – ¾ cup
  3. Butter at room temperature- ¼ cup
  4. Sugar – 4 tbsp OR per taste
  5. Dry active yeast – 1 tsp
  6. Salt – ½ tsp (as per taste)
  7. Oil – for frying oil

Method:

  1. Mix well all ingredients except milk.
  2. Knead the dough using lukewarm milk and mixed ingredients of step 1.
  3. Dough Kneading should be done for enough time (approx 2-3 min) to get a soft and non-sticky dough.
  4. Roll the dough into thick rounds of approx. 1/2″ . Use a tumbler to cut several round shapes and then use a bottle cap to cut out the inner part of doughnut.
  5. Imp: Smear all doughnuts with oil so that they don’t get dried while kept for 2 hr fermentation.
  6. After couple of hours, doughnuts would have risen due to fermentation.
  7. Fry them on low flame so that they are cooked well from inside.
  8.  Dust them with powdered sugar while they are hot.

References:

http://nishamadhulika.com/en/816-homemade-donuts-recipe.html

Mango Pickle

Ingredients:

  1. Raw mango – 250 gm
  2. Mustard Oil – 1 cup
  3. Fennel seeds – 3 tbsp
  4. Fenugreek seeds – 2 tbsp
  5. mustard seeds  – 2 tbsp
  6. kalonji – 1 tbsp
  7. salt – per taste
  8. Turmeric – 1/2 tsp
  9. red pepper powder – per taste

Methodology:

  1. Wash thoroughly raw mango. Dry and cut into cubes.
  2. Coarsely grind 2 tbsp each of fennel seeds, Fenugreek seeds and mustard seeds.
  3. Bring oil to smoking point.
  4. In a bowl, mix ground masala, kalonji, remaining (1tbsp) fennel seeds, salth, haldi, red pepper powder.
  5. Add oil to this masala.
  6. Toss mango cubes in this masala so that all are well covered.
  7. Take high precaution to have a clean and dry glass jar for long sustenance of the pickle
  8. Now add the tossed cubes with masala into this jar and cover with muslin cloth.
  9. Ensure there is sufficient oil to cover the entire mango mix.
  10. Keep in sun for maximum time and for initial few days stir every now and then.
  11. When the pickle shows some sign of being ready in terms of mango being reduced in size and  releasing its sour flavor to the pickle, then cover the jar with its lid and let go of the cloth cover.

References:

http://nishamadhulika.com/pickles/mango_pickle_recipe.html

http://www.manjulaskitchen.com/2013/05/27/mango-pickle-aam-ka-achar/

http://maayeka.blogspot.in/2013/04/punjabi-mango-pickle.html