Fusion Indian Food: Indian Food

Showing posts with label Indian Food. Show all posts

Thursday, 11 August 2016

Alleppey fish curry

ALLEPPEY FISH CURRY

S.NO	INGREDIENTS	QTY	UNIT
1	King Fish Steaks	400	gms
2	Coconut Oil	1	Tbsp.
3	Sliced Ginger	1	Small piece
4	Green Chilly Chopped	2	No’s
5	Shallots	10-12	Pieces
6	Raw mango Peeled and diced	1	No
7	Kashmiri Red Chili Powder	1	Tbsp.
8	Turmeric Powder	1/3	Tbsp.
9	Curry Leaves	5	Springs
10	Coriander leaves	1	bunch
11	Salt	to	Taste
12	Coconut Milk	2	Cup

METHOD:

* Heat Coconut Oil in a pan, Add Sliced Shallots in to it, sauté it for 2-3 minutes. Add sliced ginger and shredded green chilies. Sauté it for 5-6 minutes in a slow fire. Add curry leaves.

* Sauté it till Shallots are soft, simmer the fire. Add raw mango, Kashmiri chili powder and turmeric powder. Again sauté it for 2-3 minutes.

* Add some water in to it, around 2 cup of water, Boil it in slow fire for 8- 10 min

* Add Fresh coconut milk. (Tips- Try to use home made fresh coconut milk. If you are using canned coconut milk, you have to add more water as canned milk is little thicker then fresh one.). Cook it in very slow fire.

* Add seer fish steaks, mix it nicely, Cover the pan with a lid and cook it in slow fire for 10- 12 minutes. Once the fish is cooked, mix it thoroughly.

* Remove the pan from the flame. Serve the fish curry along with rice.

http://www.fusionindianfoodbychefnisikant.blogspot.in

Sunday, 20 March 2016

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee. It is also similar like Aloo Paratha

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Cauliflower boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing:

* Mix together all the ingredients and check the seasoning

* Divide into 10 equal parts

For Dough

* In whole wheat flour add Water and salt mix well

* Knead the mix to make a soft dough

* Add vegetable oil and keep for 1 hour resting

* Divide into 10 equal parts. Making of Paratha

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter

* Cook on griddle plate, basting with the Butter.

Serving of Paratha

* Serve one piece of Gobi paratha with set yoghurt and Mango Pickle *

http://www.fusionindianfoodbychefnisikant.blogspot.in

Sunday, 10 January 2016

Masala Khichdi

Masala Khichdi

Masala Khichdi is a spicy variation of simple Khichdi. The recipe which has been given below is healthy but ultimately Comfort food. Every house wife has their own recipe. Khichdi is just nothing, mix of rice and lentil. Khichdi can be made in different recipes like Masala Khichdi, Vegetable Khichdi which can be a complete meal. Khichdi is usually served with Plain yogurt, Pickle and papad.

COLOUR: Yellow

PORTION: 4 portions

ACCOMPANIMENT: Pickle, Yogurt and Papad

S.NO	INGREDIENTS	QTY	UNIT
1	Boiled Rice	150	Gm
2	Washed Split Moong Dal	150	Gm
3	Ghee	1	Tbsp
4	Potato(Boiled, peeled and cut into small cubes)	1	No
5	French Beans cut in to dices	6	No’s
6	Green Peas	20	gm
7	Turmeric Powder	1/4	Tea spoon
8	Salt	to	taste
FOR MASALA(Spice mix)
9	Ghee	2	Tspn
10	Cumin Seeds(jeera)	1/2	Teaspoon
11	Mustard Seeds(Rai)	1/2	Teaspoon
12	Asafetida(Hing)	a	Pinch
13	Tomatoes(fine chopped)	1	big
14	Green Chilly(Fine chopped	1	big
15	Red Chili Powder	1/2	Teaspoon
16	Salt	To	Taste
17	Ginger(Fine Shredded)	25	gm
18	Coriander leaves	25	gm
19	Garam Masala	1/4	Teaspoon