FISH METHI MALAI

This is a traditional version of Sindhi fish recipe. I made it according to my taste and want to give little twist by adding cream, enhances delectable one. So, here is my Fish Methi Malai.....try and enjoy it.

INGREDIENTS:
1 lb / 450 gm Salmon fillet, cut in 6 pieces (you may use any firm fish fillet)
1 Medium Onion
1/4 tsp Fenugreek seeds (methidana)
1 tsp Ginger paste
1/2 tsp Garlic paste
3/4 tsp Dry Fenugreek Leaves - kasuri methi (Crushed)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 1/2 tsps Coriander powder
1/3 tsp Garam masala
1 tsp Lemon juice
1/2 cup Lowfat Sour Cream
2 tbsps Finely Chopped Coriander Leaves
5 tbsps Oil
Salt to taste

METHOD:
Make a paste of 1/2 onion and finely chop the remaining 1/2 portion.

Marinate the fish pieces with lemon juice, a pinch of red chilli powder, turmeric powder and little salt. Keep it aside for 30 minutes.

Heat oil in a pan. Fry the fish pieces both sides till golden. Remove from oil by using a slotted spoon, set aside.

Add fenugreek seeds in the same oil, then immediately add chopped onion, fry till onion turns light brown. Add onion paste in it.

Fry till it turns reddish in colour, add ginger paste and garlic paste in it. Keep stirring for another 2 minutes on medium heat.

Now add coriander powder, red chilli powder, garam masala and salt in it. Fry for another 2 minutes, till spice separates from oil.

Add 3/4 cup water in it. When water starts boiling, add fried fish pieces and dry fenugreek leaves in it. Cover and cook for 5-6 minutes.

Add sour cream in it. Keep stirring for a minute or two till everything got mixed.

Garnish with chopped coriander leaves.

Serve hot with steamed rice or any kind of pulao.

 

You might like: 

 

TOMATO GARLIC FISH

 

FISH IN SPICY TOMATO SAUCE

 

SALMON IN DILL-MUSTARD SAUCE

 

 

KONDAI KADALAI SUNDAL / BLACK CHANA MASALA SUNDAL

Usually made this recipe for Ganesh Chaturthi, or Navratri days, but I like to make it whenever I wish. Actually it is a festive food, very simple, delicious as well as healthy too. Fresh roasted and gounded spices add a nice aroma in it. This is an absolutely guilt free low fat snack, high in proteins, healthy and filling.

INGREDIENTS:
1 1/3 cup Black Chickpea / Black Garbanzo Beans
3 tbsps Grated Coconut
2 tsps + 2/3 tsp Urad Dal (spilt black gram lentil)
1 tsp Chana Dal (Bengal gram lentil)
2 Whole Red Chillies
3 finely chopped Green Chillies
2/3 tsp Mustard Seeds
10-12 Curry Leaves
1/3 tsp Asafoetida (hing)
1 tbsp Fresh Lemon juice
1 tbsp Oil
Salt to taste

METHOD:
Soak black chickpea overnight in water. Drain the water from it and wash nicely.

Pressure cook it with little water till 7-8 whistles. Let it cool naturally. Drain the excess water and keep boiled chickpea aside.

In a pan dry roast chana dal, 2 tsps of urad dal and 2 whole red chillies for 3 minutes.

Remove from heat and grind it coarsely. Set aside.

Now heat oil in the same pan. Add 2/3 tsp urad dal and 2/3 tsp mustard seeds. When mustard seed pops up, add curry leaves, asafoetida and green chillies. Saute for a minute.

Now add boiled black chickpea in it. Keep stirring till its moisture evaporates completely.

Add dry roasted powder and salt in it. Mix thoroughly. 



Then add grated coconut  in it and mix nicely for 2-3 minutes.

Switch off the heat. Add lemon juice in it and mix nicely.

TIPS: If it is not a festive food, may add onions and garlic in it and make it spicy.
          May garnish with chopped coriander leaves also.

Linking to:
Festive Food Ganesh Chaturthi
Spotlight : Festive Food hosted by Chandrani
Vinayagar Chathurthi Festival Event
Lets Party - Festive Special Event
Sharan's Samayalarai - Onam Sadya - The grand feast

 

 

 

 

MURG MAKHANI

The rich, buttery, creamy chicken curry needs no introduction. Actually it is a most loved North Indian dish or you may say a dish of Punjab. The name itself yummilicious as this dish is really. Murg Makhani made with pureed juicy tomatoes and spices cooked in butter / makhan, and with ended off with fresh cream. Here is the recipe of delightful 'Murg Makhani'.................just enjoy it.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs, cut in small cubes
2-3 Cloves
1" long Cinnamon
3 pods Cardamoms
6 Peppercorns
1 Bay leaf
1/2 cup thick Yogurt
1 tbsp Lime juice
1 tsp Red Chilli powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Coriander powder
1 tsp Cumin powder
3 Tomatoes
2 Green Chillies
2 tbsps low fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Dry Fenugreek Leaves (kasuri methi)
1 cup Chicken stock / water
3 tbsps Butter
Salt to taste

METHOD:
Chop tomatoes. Grind tomato and green chillies into a smooth puree. Set aside.

In a pan, dry roast bay leaf, clove, cinnamon, cardamom and black peppercorns on medium heat. Remove from heat when a nice aroma comes from these spices. Pound coarsely and keep aside.

Wash chicken, make chicken pieces pat dry.

Mix chicken with yogurt, whole spice powder (from the previous step), lime juice, 1/2 tbsp ginger paste, 1/2 tbsps garlic paste, red chilli powder and salt. Fold nicely. Cover and keep marinated chicken in refrigerator for atleast 1 hour.

Heat 1 tbsp butter in a pan. Add marinated chicken in it. Fold nicely.

Fry till chicken turns into golden colour and spices seperate from butter. Remove from heat and keep aside.

Heat remaining butter in a seperate pan. Add remaining ginger-garlic paste in it.

Fry for a minute or two till raw smell disappears. Add tomato-green chilli paste and salt in it. Mix nicely.

Stir till oil leaves from the sides of the pan. Add cumin powder, coriander powder and fenugreek leaves in it. Keep stirring for another 2 minutes.

Add Chicken pieces now, fold nicely for 2-3 minutes.

At this time, add 1 cup chicken stock or water in it. Mix nicely. Cover and cook for another 5 minutes on medium low heat.

Add sour cream and chopped cilantro in it. Fold nicely for 1-2 minutes. Switch off the heat.

Garnish with little butter on the top. Serve hot with any scurmptious rice dish or roti or paratha or naan.

Hope you enjoy this delectable dish too!!!

 

Divya Pramil of You Too Can Cook - Indian Food Recipes has tagged me. She is my very close friend and an excellent Indian Chef, outstanding performance in food decoration and amazing style of photography. I consider her as my 'GURU' in this blogging world. Thanks a lot Divya for tagging me. Though we both are food blogger, her actual concept is to see my anjara petti or masala dabba or spice box and the things what I kept in my spice box. Divya, here is an authentic spice box of fennel seeds, I shown in the above picture :) Lovely game dear, we enjoyed a lot........

 

You might like:

Chettinad Pepper Chicken

Murg Saagwala / Spinach Chicken Curry

Ginger Chicken

Creamy Fenugreek Chicken

RULANG DATE ALUWA

MAY LORD GANESHA SHOWER YOU WITH SUCCESS IN ALL YOUR ENDEAVOURS

HAPPY GANESH CHATURTHI...

 "Vakratunda Mahaakaaya Surjyakotee Sama Prabha Nirvighnam kuru mey Deva, Sarva Kaaryeshu Sarvadaa" 

O Lord Ganesha of Large body, curved trunk, with the brilliance of a million suns, please make all my work free of obstacles, always.

Ruland Date Aluwa is a scrumptious sweets or dessert item of Sri Lanka, very simple and easy to make but loved by all. Adding date makes this dish more flavorful and a nice blend of dry fruit gives it a delightful touch. This is my offering to Lord Ganesha on this auspicious Ganesh Chaturthi.

INGREDIENTS:
1 cup + 1/4 tsp Semolina (rava/sooji)
2 tsps + 1/3 tsp Butter
1/2 cup Dates
1 1/2 tbsps Black Raisins
2 tbsps chopped Cashew Nuts
1/3 tsp Vanilla Extract
1 cup warm Milk
3/4 cup Dark Brown Sugar
2-3 pods of Green Cardamoms (crushed)

METHOD:
Soak dates in 1 cup warm milk for half an hour. Take out dates from the milk and chop roughly. Keep the milk aside.

Prepare a tray or plate by greasing with 1/3 tsp butter. Sprinkle little semolina on the greased tray. Set aside.

Dry roast semolina in a non-stick pan.

Roast till semolina turns golden in colour. Add butter and stir for a minute. Now add cashew nut, raisins, chopped daltes, vanilla and dark brown sugar in it.

Mix well and stir for 2 minutes. Now lower the heat and add milk in it. Keep stirring continuously.

Remove from heat before the mixture thickens and transfer to the greased tray. Flatten with a spatula and form a block. Let it cool. Cut into squares. Serve cold.

Offer this scrumptious sweet to Lord Ganesha and enjoy!

 

Linking to:

Festive Food Ganesh Chaturthi

Spotlight : Festive Food hosted by Chandrani

Vinayagar Chathurthi Festival Event

Lets Party - Festive Special Event

Paricash event - Show Me Your Dessert

Reshmi's Around the world - Sri Lanka, event hosted by Pragyan - Sorisha