Macher Matha Diye Moong Dal / Moong Dal With Fish Head

moong dal

Ingredients:

• Yellow Moong Dal : 1/2 cup
• Katla or Rohu Fish Head : 4-5 small piece.
• Ginger  paste : 1 tsp
• Bay leaf : 1 medium
• Cumin seeds : 1/2 tsp
• Dry red chili : 1 broken
• Turmeric powder: 1 tsp
• Red chili powder: 1/2 tsp
• Cumin powder: 1/2 tsp
• Garam masala : 1/2 tsp
• Salt to taste.
• Mustard oil for cookig.
• Few drops of ghee.

Procedure :

1) Wash and clean the fish head pieces, sprinkle some turmeric powder
     and salt on them and mix well.

2) Now add some mustard oil in a karai and fry the fish head pieces till
    all the sides fried properly and keep it aside.

3) First dry roast the dal  for few mints, then boil the dal in a pressure
    cooker with fried fish head. Keep it aside.

4) In a pan heat oil ,then add bay leaf, dry red chili , cumin seeds.Wait
    for few seconds.

5) Now add ginger paste, red chili powder, turmeric powder,cumin
    powder.cook for a minute in medium heat. 

6) Now add the boiled dal , some salt and sugar(while frying fish we
    already added some  salt so don’t add too much of salt). Cook for
    5- 8 minutes with a lid.

7) Now add the garam masala powder and some ghee and mix well
     and turn off the heat. 

     Serve hot with steam rice.

Chicken Chaap

chicken chaap

Ingredients :

• Chicken : 500 gm
• Javitri : pinch
• Cardamom : 5-6
• Cloves : 7-8
• Jaiphal : 1/4 tsp
• Cinnamon : 1 inch
• Bayleaf : 1 large
• Onion paste : 1cup
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Tomato puree : 1 large
• Yogurt : 3-4 tbsp
• Rose water : 1 tbsp
• Kewra water : 1 tbsp
• Turmeric powder : 1 tsp
• Salt to taste
• Kashmiri Red chili powder : 1 and 1/2 tsp
• Black pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Sugar : 1tsp
• Oil : 3 tbsp
• Ghee : 3 tbsp

Procedure:

1) First marinate chicken with half of ginger garlic paste,yogurt and salt
    for 2-3 hours.

2) Heat oil in a heavy bottom pan and add bay leaves,whole garam masala
    and sugar to it.

3) When seeds starts spluttering add onion paste , fry till it becomes golden
     brown.

4) Now add rest ginger garlic paste and tomato puree. Cook well.

5) Add turmeric powder ,red chilli powder, black pepper powder and salt and
    mix masala for 5 minutes.

6) Then add marinated chicken to the mixture and fry for 5-6 minutes.

7) Close the lid of the pan and cook till chicken becomes tender.

     Do not add water.

8) Open the lid and add garam masala powder, rose water and kewra water.

     Stir thoroughly. Cover and cook for anothr 5-6 minutes.

     Turn off the heat .

      

Serve hot with naan, roti,biriyani.