Fish in White Sauce

Ingredients:

1. Fish (Rohu or Tilapia)

2. Garlic

3. Onion

4. Flour

5. Pepper

6. Salt

7. Tabasco sauce

8. Tomato sauce

9. Fresh Parsley

10. Vegetable Oil

11. Lemon juice

12. Milk

Process:

1. Wash the fish and make it pat dry

2. Add lemon juice, salt, black pepper powder, and smear with little flour and fry it till it becomes light brown and keep it aside.

3. Heat the skillet and add oil , minced garlic and chopped onion and saute it till it becomes translucent.

4. Add 3/4 tbsp of flour and dry mix it for some mins.

5. Add milk and stir simultaneously so that no lumps are formed.

6. Add tomato sauce, Tabasco sauce, salt and a pinch of sugar for taste.

7. Mix well and stir it till it becomes a thick gravy.

8. Pour the hot sauce on the fried fish.

9. Garnish it with freshly chopped parsley and serve it with butter rice or plain rice.

Cabbage Vadi/Bori Curry

Ingredients:

1. Cabbage

2. Chana Daal

3. Urad Dal

4. Bori/Vadi

5. Shredded Coconut

6. Green chilies, chopped onion and ginger

7. Mustard seeds

8. Jeera/cumin seeds

9. Coriander

10. Salt, sugar and oil

Process:

1. Fry the bori/vadi and keep it aside.

2. Heat the oil in the skillet and add mustard seeds and cumin seeds.

3. Add curry leaves and add onion and ginger pieces.

4. Add little urad and chana daal and fry it golden brown.

5. Add the chopped cabbage and add some salt and sugar and sprinkle shredded coconut and green chilies.

6. Mix well and cover it with a lid so that it become tender.

7. When it is tender add the fried bori/vadi and also sprinkle more of coconut and mix well for 2 mins.

7. Garnish with freshly chopped coriander and serve it with hot roti or even plain rice.

Dry Masala Potatoe Curry

Ingredients:

1. Boiled potatoe diced into cubes.

2. Jeera, whole garam masala, Mauri (Snofh), dried red chili, methi seeds.

3. Red chili powder

4. Salt and sugar

5. Lemon juice/amchur powder

6. Tomatoe sauce

7. Vegetable oil

5. Chopped coriander/cilantro

Process:

1. Dice the boiled potatoes and set aside.

2. Roast cumin/jeera seeds, whole garam masala, mauri(snofh), dry red chilies and few methi seeds and grond it into a powder.

3. Add the masala powder to the potatoes and mix well.

4. Add red chili powder(if u want more of red color n hot), lemon juice, tomatoe sauce, salt sugar and oil and mix well.

5. Heat a pan/skillet and add the potatoe mixture and and continue to stir and cook for several mins till the masala gets separated from the oil.

6. Garnish with freshly chopped cilantro and serve with hot roti or paratha.

Tips:

Don't over boil the potatoes as the curry may become messy and mashed out ....

Egg Taco

Egg Taco

1. Hard Taco

2. Boiled Egg

3. Chopped onion, tomatoes, cucumber, baby spinach, green chillies, coriander leaves, capsicum(all colors).

4. Taco seasoning/pepper+salt+red chilli powder+sugar+garlic powder.

5. Taco sauce/salsa sauce

6. Shredded Parmesean cheese.

Process:

1. Place hard taco(readily available in market).

2. Add chopped boiled eggs, onions, tomatoes, cucumver, spinach, green chillies,capsicum together in bowl and add the taco seasoning/masalas and mix well.

3. Add the mixture/filling to the tacos and sprinkle the sauce and top it with cheese and little bit of cilantro.

P.S.: Soft Taco or flat roti can be made at home and the mixture can be placed inside and can be rolled as a Taco roll.

Papri Chat

Papri Chat

Ingredients:

1. Papri 2. Boiled Potatoes 3. Chopped onion, coriander, tomatoes, green chillies, cucumber.

4. Red chilli powder, amchur powder, bhaja masala(dhaniya, jeera/cumin, Mouri/Snwofh, red dry chilli) 5. Lemon juice 6. Jaggery and tamarind syrup. 7. Dhaniya/coriander chutney. 8. Salt 9. Sevaiya

Process:

1. Place papri and sprinkle red chillie powder

2. Add boiled potatoe sliced.

3. Sprinkle all masalas and chutney and top it with freshly chopped onion, tomatoes, cucumber and sprinkle salt and add sevaiya on top.

4. Garnish with freshly chopped cilantro/coriander.

Can add roasted peanuts as well.

Spinach Curd Daal

Palang Daal/Spinach Curd Daal

Ingredients:

1. Spinach

2. Curd

3. Daal (Moong/Yellow)

4. Whole Garam Masala, bay leaf

5. Ginger and garlic paste and onion chopped (onion is optional), tomatoe chopped

Process:

1. Heat Oil and add bay leaf and add whole garam masala and fry till it gives a aroma.

2. Add onion chopped and ginger garlic paste and saute and then add tomatoes and mix well to a smooth paste.

3. Add mashed spinach and saute for sometime and then add curd and mix well.

4. Add the moong dal boiled and add salt and simmer for some mins till the mixture thickens.

5. Garnish with fresh green chillies and serve hot with hot paratha or plain rice!

Tips:

Adding curd to the spinach enables to remove the spinach's smell

Begun Rui Machher Jhol! /Rohu fish with brinjal!

Fish curry with Brinjal:

Ingredients:

1. Rohu Fish

2. Brinjal

3. Ginger and garlic paste

4. Onion chopped

5. Tomato

6. Cumin seeds and powder/paste, turmeric and chilli powder

7. Spring onion.

Process:

1. Smear the brinjals and fish with turmeric powder, salt and chilli powder.

2. Deep fry the fish and brinjal and keep aside.

3. Heat oil and add cumin seeds, add onion and fry for a while.

4. Add ginger and garlic paste and saute.

5. Add tomatoes and add little turmeric, chilli and jeera /cumin powder and salt and mix well.

6. Add water and put the fried fish and brinjal and simmer for 5/6mins

6. Garnish with spring onion and serve hot with plain rice.