Promfret Curry

promfret curry

Ingredients :

• Promfret : 2 large cut into half
• Onion : 1 small paste
• Tomato : 1 medium finely chopped
• Garlic : 2-3 cloves grated
• Cumin seeds : 1tsp
• Bay leaf : 1 medium
• Green chilies : 3-4 chopped
• Kashmiri red chili powder : 1 tsp
• Ginger paste : 1tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Coconut milk :2 tbsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1 tsp
• Vegetable oil : 4-5 tbsp

Procedure :

1) Clean and wash promfret fish and marinate it with salt and turmeric
    powder.
2) Fry them and keep aside.
3) In a heavy bottom pan add oil ,heat it, then add cumin seeds ,bay leaf
    and dry red chili and wait for 30 seconds.
4) Now add onion paste. Fry it for 3-4 minutes.
5) Then add finely chopped tomatoes and grated garlic and fry them all
     -together for another 2 minutes.
6) Now add ginger paste, cumin powder, corriander powder, turmeric
    powder kashmiri red chili powder ,green chilies and salt. Mix them
    well and fry them till oil comes out from masala.
7) Add  1/2 cup of water, mix it. cover and cook till it comes to boil.
8) Add coconut milk and fried fish  and cover again and cook it in medium
    heat for 4-5 minutes.
9) Add sugar and garam masala powder mix them well . Cover it and cook
    for another 3 -4 minutes.
10 ) Turn off the heat.
      Serve hot wth steam rice.

Homemade Paneer

chhana

Ingredients:

• Whole milk: 1 lit
• lemon  juice : 2 large

Procedure:

1) In a heavy bottom pan boil milk, stirr occasionally, making sure

    not to burn milk.As the milk comes to a boil, add the lemon juice
    gradually  and stir the milk gently.Lower the heat. Almost in
    seconds you will see the milk curdle and clumps of white milk
    solids forming.When you see the greenish water separating ,take
    it off from heat. Let it sit for 4-5 minutes.

2) Now drain the chhana using a strainer line with cheesecloth or
    muslin cloth. Next lightly rinse the chana with water to remove
    the lemony taste and let it drain.squeeze out  the remaining water
    from the chana.  It is very important that the chana is drained
    of all excess water.  To take out the excess water squeeze the cloth,
    or press the wrapped chana under a heavy pan .
    Use this chana for making sweets or eat it with sugar.