Fulkopi Diye Macher Jhol

fulkopi diye macher jhol

Ingredients:

• Rohu fish / rui fish : 4 pieces 
• Potato: 1 medium cut into thick wedges
• Cauliflower: 5-6 big florets
• Tomato: 1 medium chopped
• Green chilies: 2-3 pieces
• Bay leaf : 2 small
• Cumin seeds : 1/2 tsp
• Dry red whole chili : 2 
• Cilantro leaves: 2-3 tbsp finely chopped
• Onion paste: 2 tbsp 
• Garlic :1 tsp
• Ginger paste : 1 tbsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Kashmiri red chili powder: 1tsp
• Turmeric powder :1 tbsp
• Salt to taste
• Sugar: 1 tsp
• Garam masala powder : 1/4 tsp 
• Mustard oil: 6-8 tbsp 

Procedure:

1) Wash the fish pieces and smear with salt and 

     turmeric.Keep aside.

2) Heat 5 -6 tbsp of oil in a heavy bottom pan or 

     Kadai.Put the fish pieces one by one. Fry till

     golden brown on each side. Drain and keep aside.

3) In the same oil add the cauliflower and potato 

    pieces. Fry till light golden in colour. Drain and 

    keep aside.

4) Now add the rest of the oil in the same kadhai , 

    heat it. Temper it with bay leaf, cumin seeds, 

    dry red whole chili.

5) Now add the onion and garlic paste. Fry on 

    medium heat till the raw smell is gone. Now 

    add chopped tomato-ginger paste, cumin powder, 

    coriander powder, turmeric powder, kashmiri red 

    chili powder and salt. Fry on medium heat till oil 

    start to separate at the sides.

6) Now add all fried cauliflower and potatoes.Mix 

    them with masala and then add 2 cups of warm 

    water .Cover and cook till all vegetable becomes 

    soft.
7) Add fish pieces. Cover again and let it soak all the

    flavours. Check the seasoning. Finally sprinkle 

    sugar and garam masala powder.Mix well. Add 

    chopped coriander leaves. Cover and let it cook 

   for 2 minutes.Turn off heat.

   Serve hot with steamed rice.

   Happy Cooking!!

Cabbage Manchurian

Cabbage Manchurian 

Chicken Shami kabab

chicken shami kabab

Ingredients :

• Ground chicken : 500 gm
• Cilantro leaves : 1 tbsp chopped
• Garlic paste : 1 tsp
• Ginger paste : 1 tsp
• Green chilies : 2-3 chopped
• Salt to taste
• Onion : 1 small finely chopped
• Chickpea lentils/channa daal : 4 tbsp (soaked for at least 4 hours)
• Potato : 1 medium peeled and cubed
• Besan : 1 tbsp
• Cumin powder : 1tsp
• Turmeric powder : 1/4 tsp
• Lemon juice : 1/2 tbsp
• Egg: 1 lightly beaten
• Garam masala powder : 1/2 tsp
• Vegetable oil : 2 tbsp

Procedure:

1)  In a frying pan put the chicken with all soaked dal,
     onions and potatoes. Add half a cup of water and
     cook in medium heat until the chicken is cooked
     and the rest of the ingredients (dal/potatoes/onion)
     are all soft. Increase the heat and dry off any excess
     moisture.
2)  Allow this mixture to cool completely.  Then
     grind the mixture until smooth. Pour it in a
     bowl and add besan and half of the beaten egg.
3)  Add the garam masala, salt,lemon juice,ginger
      -garlic paste , green chilies ,cumin powder,
     turmeric powder and chopped coriander.
     Give everything a good mix.If the mixture feels
     dry, you can slowly add the rest of the egg one
     teaspoon at a time and mix. Or if it feels too sticky,
     you can add 1-2 tbsp of breadcrumbs.
4)  Now take a frying pan , heat oil.In mean time shape
     the kababs into flat discs and deep fry them until
     golden brown on both sides.  You can dip them in
     egg before frying if you want, but I prefer my kababs
     to be crispy so I didn’t  dip them in egg.
     Take them out and put them in a serving dish.

      Serve hot with salads.
      Happy cooking!!

Easy Rasmalai Recipe

Easy Rasmalai

Ingredients:

• Milk: 1/2 litre
• Sugar: 2-3 tsp
• Cardamom powder/Elaichi powder: 1/2 tsp
• Almond: 6-7 finely chopped
• Pistachio: 6-7 finely chopped
• Saffron /Kesar: few strands
• Food color/ kesar color : pinch
• Rasgulla/Rosogolla : 16 pieces (i used canned rasogolla)              

Procedure:
   
       1. In a wide heavy bottom pan  boil milk. Add kesar and boil it.
       2. After few minutes add elaichi powder,pinch of food color and sugar.Add
           more or less sugar as per your taste.
       3. Boil milk for another 10-15 minutes.Add all dry fruits.Don't make it thick.
           Milk should be light that will help rasgulla to absorb well.Turn off the heat.

       4. Now take out rasgulla from sugar syrup and press rosgulla softly with both

           palm and squeeze out extra syrup.

       5. Put all the rasgulla in milk and wait for 3-4 hours.Now it is ready to serve.

          Serve it cool.

          Happy Cooking!!