Main course

Goan style Pomfret fish curry

Posted on Updated on


Pomfret is an Indian curry recipe originated in Goa inspired from my mom’s kitchen.I am sharing my moms top secret with all of you. I am happy as I believe in sharing.This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.Hot and sour is the best way to describe this dish.This curry taste best when had with white steamed rice or boiled rice. Some Goan’s even have this curry with pav/bread.

Preparation time : 10 mins
Cooking time :15-20 mins
Serves : 4

Ingredients

For marination

250gm large fresh pomfret,washed and cleaned
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt

For the Curry Paste:

2 medium onions, sliced
Tamarind(imli), soaked in
1 diced tomato
1 tbsp coriander seeds
1 tbsp cocunut grated
2 whole dried red chillies
1 tsp jeera(cumin seeds)
1 and a half cup water

For cooking

4 tbsp vegetable oil

Direction || How to prepare Goan style Pomfret fish curry

Apply salt and turmeric powder,red chilli powder and ginger-garlic paster to the fresh fish and set it aside for an hour.

Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.

Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.

Later add enough water to thin the mixture to a sauce consistency.Add the marinated fish and simmer for 2 minutes.

Transfer the curry to bowl , sprinkle coriander leaves over it.

Serve this hot and sour curry with plain rice / rotis.

Tip

When sautéing fish, you may add other seasonings such as pepper or lemon juice for better taste.

Advertisements

Malai Methi Matar

Posted on Updated on


Malai methi matar as the name of this recipe explains it’s made up from malai (heavy cooking cream),
methi (fenugreek leaves) and matar(green peas). It’s an flavorful and creamy sweet and smooth north Indian
dish. This recipe is good for kids ,as fenugreek is good for health and they will definately enjoy this dish
as there is no bitterness or bitter taste of fenugreek(methi) as the presence of onions,cashews and cream
makes the gravy sweeter and creamy.

Do try this recipe , it taste almost like restaurant and my kids loved it.
Serve it with roti/naan or plain rice.

Check out the step by step recipes with photos and try it at home for sure.


Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves : 4

Ingredients

For malai methi matar recipe:

2 cups Fenugreek leaves (methi leaves) plucked the leaves, measured and then washed
1 ½ cups Green peas boiled or microwaved
½ teaspoon Cumin seeds
1 medium size finely chopped onions
1 tomatoes finely chopped
5-6 cashew nuts
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tbsp kasturi methi
1 tsp Garam masala

1 cup Water
¼ cup Heavy whipping cream or fresh cream or malai
Salt to taste

1 tablespoon Oil

Directions || How to make Malai Methi Matar

Boil the green peas in pressure cooker or cook them in microwave.
Pluck the methi leaves, measure 2 cups then wash very well.
sprinkle some salt over it and keep it aside for 10 minutes.

 

 

 

 

 

 

After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.
Chop the leaves finely. Keep it aside

Direction for making paste:

Heat the oil in a pan on medium heat. Add cumin seeds and onions.

 

 

 

 

 

 

 

Mix in onions and cashew nuts. Cook them till they are soft and translucent.

 

 

 

 

 

Next add turmeric powder,red chilli powder ,cumin powder and kasturi methi. let the spices cook well. Let it cool down a bit.

 

 

 

 

 

 

Once cooled add this to a blender along with cashew nuts.


Grind into a smooth paste.

 

 

 

 

Heat the oil in a pan on medium heat in the same pan.
Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.

 

 

 

 

 

 

Add green peas and chopped methi leaves. Mix well and cook for 2 minutes.

 

 

 

 

 

 

Add water and let it come to a boil.
Stir in the cream.

 

 

 

 

 

 

 

 

Add remaining salt and garam masala. Mix well and cook for a minute.

 

 

 

 

 

 

Let it simmer for 3-4 minutes and then turn off the stove.
Serve it hot with roti/naan or plain rice.

 

Chicken Masala Sausages

Posted on Updated on


This recipe is been contributed  by one of our viewer Nikhat Shaikh .

Here’s a simple,quick yet yummy recipe you mummies can cook when in hurry.
My kids love chicken sausages so I try it with different versions like this recipe Masala sausages..
I usually serve it with roti or dal- rice.
Hope you all like it.

Author : Nikhat Kashmiri

Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4

Ingredients

1 packet Sausages

2 medium size Onion

1 finely chopped tomatoes

2 chopped green chillies

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp jeera powder

1 tsp garam masala powder

Directions || How to prepare Masala Sausages

Heat oil n fry 2 medium size chopped onion.
Add thin chopped chicken sausages and let it cook wit the onion.
When chicken sausages  almost cooked and onion turns brown, add ginger-garlic paste.

Next add chopped green chilli,red chill powder, turmeric powder, zeera powder and garam masala.

Stir all the ingredients well for sometime.

Now add one chopped tomato and salt ,mix well.

Cover n cook on low heat til masala dries up.

Enjoy😋.

Chicken Vegetables Manchurian

Posted on Updated on


Chicken manchurian balls is the Indian Chinese cuisine ,its a combination of Chinese seasoning and Indian cooking techniques.
Manchurian is a fried meat balls cooked in chinese manchurian sauce ,these fried balls can be made of any vegetables or chicken
or any other ingredient of your choice.It can be served as a side dish with fried rice or noodles.
I have given it a little twist , prepared the balls with both chicken and vegetables together to make it more healthier.
Watch this recipe step by step and if you like it , please don’t forget to subscribe me on my
you tube channel and also leave back your valuable feedback.

Ingredients

For Manchurian balls

250 grams minced chicken/qeema
1/2 cup carrots finely chopped
1/2 cup cabbage finely chopped
1/4 cup capsicum finely chopped
1/2 cup spring onions
1 tbsp ginger garlic paste
1 egg
1 tsp black pepper powder
1 tsp red chilli powder
2 tbsp corn flour
2 tsp salt little
oil for frying

for Manchurian sauce

1 tbsp chopped garlic
1 tbsp chopped ginger
1 medium onion
2 tbsp soya sauce
1 tbsp chilli garlic paste
2 tbsp vinegar
1 cup water
2 tsp corn flour (3 for gravy)
little salt
2 tsp sugar
few spring onions whites
few spring onion greens
Oil for cooking

Direction || How to make the manchurian balls

Mix chicken with all the vegetables, ginger garlic paste, red chili powder and pepper powder.
Add one large egg ,salt and flour. Mix well. Set aside for at least 1 hour.
Heat oil and deep fry balls on a medium flame until golden.
Drain to a kitchen towel.

Direction || how to make Manchurian sauce

Stir in the corn flour with 3 tbsp water.
Heat pan and add 1 tbsp of oil
Fry ginger garlic ,chili garlic paste until aromatic. fry onions until transparent ,saute it for 2-3 mins.
Add 1 cup of water and let it boil for 1-2 mins, then add corn flour to the boiling water.
Stir the mixture well to avoid any lumps.
When the sauce begins to bubble, add the balls, spring onions and toss.
Cook for 5 to 6 minutes.
If the sauce becomes too thick, add very little water and cook.
Garnish with spring onions and serve it with fried rice.

Green chicken/Hariyali Murgh

Posted on Updated on



DSC_6387Green chicken/Hariyali Murgh is a nice change from usual red chicken curries which we usually made at home.
Its a delicious mild spicy and full thick gravy cooked in coriander ground paste which adds a great aroma to this dish.
What is special about this recipe,the curry is very simple to prepare yet it looks and taste like restaurant dish.
Try this flavorful ,delicious curry which goes very well with roti or plain rice.

Check out this step by step recipe and do leave me your feedback.

For marination : 30 mins
Preparation time :15 mins
Cooking time :30 mins
Serves :4

Ingredients

250 gms boneless chicken
1 tsp ginger garlic paste
Salt to taste
2 tbsp. oil
1 tsp red chilli powder
1 tsp garam masala powder
1 tbsp dahi(curd)
2 hot green chilies
1 bunch coriander leaves
2 medium size onions finely chopped.
Direction || How to prepare Green chicken /Hariyali Murgh

Marinade the IMG_8032chicken with ginger garlic paste and curd for 30 minutes.
Add the finely chopped onions , green chillies ,coriander ,red chilli and garam masala powder and salt to the grinder and grind to a smooth paste.

IMG_8026

IMG_8029IMG_8027IMG_8023IMG_8033Heat a pan with oil, add green masala paste, fry for 2 mins to get a nice aroma.
Cook the masala well for 5 to 10 mins on a medium flame.

IMG_8035
Now add chicken to the masala and cook for another 2 min fry till it turns white in color.
Cover and cook for 2 to 3 mins to release the moisture,this way the aroma of green masala and spice is absorbed by the chicken.
Add very little water to the masala and salt. and cover and cook till the chicken is fully done and the desired consistency is achieved.

DSC_6387
Serve hariyali chicken with Rice, roti or pulav.

Masala fried Baigan/Vangi(Eggplant)

Posted on Updated on



IMG_7584Baigan known as Vangi in marathi or Eggplant in english . Masala fried baigan is a very common dish all over India.
My kids and husband both are not fond of baigan so I thought of trying something new with it,which can attract them 🙂 hence I scooped the fried Baigan’s with curd/dahi and it turned out to be yum yum yummy.
You can serve your family this dish as a snacks or a side dish with dal and rice.
Trust me your family will surely enjoy it especially kids as curd(yogurt) is every kids weak point or you can say “favorite” 🙂
Prep Time : 10 minutes

Cook time : 15-20 minutes

Serve : 4

Ingredients for Fried Baingan
1 large Vangi/Brinjal(eggplant) round
1 teaspoon Coriander powder
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder
3/4 teaspoon Red chilli powder
2 tablespoons Gram flour (besan)
1 teaspoon chat masala
Salt to taste

Oil for shallow frying
Hung yogurt and green coriander for topping
Direction || How to prepare fried Baigan/Vangi.
Cut brinjal into thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.

Put coriander powder, asafoetida, turmeric powder, red chilli powder ,gram flour and chat masala in a bowl and mix well.

Coat the brinjals with the mixed powder and dust the excess powder.

Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.

Arrange them on a serving plate ,top it with hung curd and coriander leaves and serve hot.

Chicken Rezala( White chicken)

Posted on Updated on


Chicken rezala ,also know as white chicken is another royal famous Bengali dish with delicious aroma.
This dish is a perfect combination of cream and cashews in chicken and other spices which add tons of flavour to the dish.
Just a magical dish with its aroma, texture and taste and serves as a perfect food for the whole family.
Do watch the video to learn how to prepare chicken rezala with very easy steps.

Ingredients:

For marination

1/4 cup onion paste
1/4 cup curd
1 tbsp Ginger garlic paste
salt as per taste

For cooking

1 cup Onion paste
500 gms Chicken
4 nos Bay leaves
6 nos Cloves
6 nos black pepper
1 cup Cashew nut paste
1 tsp White pepper powder
1 cup Curd
2 tsp cream
1 tsp Garam masala
1 tsp Ginger garlic paste
3 nos Green chilli finely chopped
1 tsp sugar
1 tsp Oil
2 tbsp Ghee
salt to taste

Directions || How to prepare Chicken Rezala

Marinate the chicken with onion paste,ginger garlic paste, curd and salt . Mix well and rest for 2 to 3 hours.

Heat ghee in a pan, add whole garam masala bay leaves,cloves,black pepper,onion paste, ginger garlic paste and sauté well till the raw flavours are gone.

Add chopped green chillies ,cashew nut paste curd ,pepper powder and the marinated chicken.

Mix well and cook. Add little water once it comes to boil and cover the pan with lid and allow cooking for 30 minutes on slow flame.

Add cream. Cook till chicken is tender.

For tempering

Heat oil in another pan add onion rings,red chilli, and sprinkle some salt.

Cook till onions are browned and pour this into the chicken and cook for 2 to 3 minutes.

Serve it with Roti/Naan or plain Rice along with Raita/Salad