INTERNETPAYINGSITES

Fish Pulav Indian Cooking Recipe : Fish Pulav

2011-12-12T04:48:00.001-08:00

Ingredients :
4 cups Basmati rice
1 tbsp garlic-ginger paste
1 1/2 cup fish pieces
3 red dry chillies, ground
1/4 tsp turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 tsp cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required

Method :
Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chillies and the pastes of ginger and garlic.
Stir and put in the fish. Fry till oil starts oozing out.
Put in the rice, turmeric, cumin seeds powder and enough salt.
Fry for some time so that the rice comes to a pale yellow colour.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another dekchi.
Put in the onion slices.
Fry till they are browned and become crisp.
Take out and keep aside.
Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
Transfer the pulav in a nice serving dish.
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is simply delicious.

Indian Cooking Recipe : Fish Pitika (Mashed Boneless Fish)

2011-12-12T04:47:00.002-08:00

Ingredients :

500 gms rohu fish
2 tbsp mustard oil
2 tsp mustard paste
2 tsp lemon juice
2 green chillies (chopped)
6-8 pods of garlic

Method :

Peel and crush the garlic.
Steam the fish in water for about 10 minutes or until cooked.
Drain out the water. Remove the skin and discard all the bones till you have just the fish without the bones.
Mash the cooked fish and add salt and mix well. Keep aside.
Heat the oil in a pan and add the garlic and the mustard paste.
Lower the flame and fry for one minute.
Add this to the mashed fish.
Also mix in the chopped green chillies and the lemon juice.
Mix well and serve.

Indian Cooking Recipe : Fish Patties

2011-12-12T04:47:00.001-08:00

Ingredients :
2 eggs, beaten
1/2 cup bread crumbs
Oil for frying

Mix together for the patties :
250 gms codfish, cooked and minced
2 potatoes, boiled and smashed
1 small onion, chopped finely.
1/2" inch ginger, grounded into paste
3 garlic flakes, grounded into paste
5 green chillies, chopped finely
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tbsp coriander leaves
Salt as per taste

Method :
Add to the patties mixture ½ of beaten egg. Mix it well.
Make small rolls of the mixture and flatten it. Heat oil for frying.
Dip the patties in the remaining beaten egg. Roll it in the bread crumbs.
Deep fry till golden brown. Remove and drain it. Serve hot with wafers.

Indian Cooking Recipe : Fish Patties

2011-12-12T04:46:00.002-08:00

Indian Cooking Recipe : Fish Moulee

2011-12-12T04:46:00.001-08:00

Ingredients :
500 gm fish fillet
1 tsp turmeric powder
2 cups coconut milk
1 tbsp flour
1 tsp red chilli powder
2 green chillies (slit into halves)
½ tsp sugar
3 tbsp oil
1 medium-sized onion (chopped)
salt to taste

Method :
Rub the fish with salt and turmeric powder and keep aside for 5 minutes. Heat the oil in a pan and fry the fish pieces a few at a time till they turn just light golden brown. Drain out the oil and keep aside. In the same oil, fry the chopped onion and ginger till they are translucent. Add the green chillies and fry for another minute. Lower the heat and add 1 cup of water. Mix in the chilli powder and the sugar and salt to taste. Bring to the boil and allow to simmer for 3 minutes.
Mix in the coconut milk and allow the gravy to simmer for another 3-4 minutes. When the gravy thickens a bit, add the fish pieces and cook for another 2-3 minutes.
Serve with plain rice.

Indian Cooking Recipe : Fish Masala

2011-12-12T04:45:00.003-08:00

Ingredients :
500 gms fish, cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
2 onions, chopped finely
1 tomato, chopped finely
1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil
Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut

Method :
Heat oil in a pan and saute the onion till it turns golden brown.
Add ginger-garlic paste and simmer for 2 minutes.
Add tomatoes and simmer for another 3 minutes.
Add pulp and all the powders and salt.
Cook till oil gets separated. Add 1 cup water.
Add fish and cook till fish is cooked properly. Take in a bowl.
Garnish with grated coconut and coriander leaves. Ready to serve.

Indian Cooking Recipe : Fish Korma

2011-12-12T04:45:00.001-08:00

Ingredients :

1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.

Indian Cooking Recipe : Fish Kababs

2011-12-12T04:44:00.002-08:00

Ingredients :

2" Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

Indian Cooking Recipe : Fish Fry

2011-12-12T04:44:00.001-08:00

Ingredients
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying

To be ground into paste
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste

Method:
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.

Indian Cooking Recipe : Fish Fingers

2011-12-12T04:43:00.001-08:00

Ingredients :
10 pieces sole fish cut in finger shape
2 tbsp lemon juice
1/2 tsp white pepper powder
2 tbsp bread crumbs
1 egg
salt to taste
oil to deep fry

Method :
Marinate fish fingers with salt, pepper powder and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
Serve with tartare sauce or tomato sauce

Indian Cooking Recipe : Fish Cutlet

2011-12-12T04:42:00.002-08:00

Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder

Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.

Indian Cooking Recipe : Fish Amritsari

2011-12-12T04:42:00.001-08:00

Ingredients:
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top

To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies

Method:
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

ndian Cooking Recipe : Dum Machli

2011-12-12T04:41:00.004-08:00

Ingredients :
8pcs pomfret steaks
5gm salt
2gm turmeric
3 tbsp ghee
A pinch of hing
1/2 tsp cumin seeds
1 tbsp ginger finely chopped
2 tbsp onion paste
4 tbsp curd beaten
1 tbsp poppy seed roasted & ground
1 cup water
½ tsp saunf powder
2 tsp garam masala
1 tbsp chopped coriander
1 tsp chopped green chillies

Method :
Pat dry the fish steaks and rub salt & turmeric powder.
Heat 2 tbsp ghee and shallow fry the fish till lightly coloured.
Heat one tbsp ghee and add cumin, chopped ginger and hing.
When they crackle add onion paste, poppy seed paste & beaten curd
Cook for 2-3 mins on low heat.
Add chopped green chilles, turmeric(a pinch) chopped coriander, saunf powder, garam masala and fish steaks. Cook with lid on. Bake in oven with foil.

Indian Cooking Recipe : Crisp-Fried Surmai Fish

2011-12-12T04:41:00.003-08:00

ngredients :
6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns

Method :
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

Indian Cooking Recipe : Creamy Tiger Prawns

2011-12-12T04:41:00.001-08:00

Indian Cooking Recipe : Creamy Tiger Prawns

Ingredients :
2 tbsp vegetable oil
1 onion, chopped
2 lb raw tiger prawns, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
¼ pt double cream
4 tbsp chopped fresh coriander
seasoning
2 oz toasted almond flakes to garnish

Method :
Heat the oil over high heat in a large Balti pan or wok.
Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change color.
Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
Stir in the cream and simmer for 1-2 minutes, then add the coriander.
Season and garnish with flaked almonds

Crab Curry Indian Cooking Recipe : Crab Curry

2011-12-12T04:40:00.001-08:00

Ingredients :
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

Indian Cooking Recipe : Coconut Fish Fry

2011-12-12T04:39:00.002-08:00

Indian Cooking Recipe : Coconut Fish Fry

Ingredients:
750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing

Method:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges. V

Bombay Shrimps

2011-12-12T04:39:00.001-08:00

Indian Cooking Recipe : Bombay Shrimps

Ingredients :
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Method :
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.

Bengali Fish Curry

2011-12-12T04:38:00.002-08:00

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.

Baked Shrimps

2011-12-12T04:38:00.001-08:00

Indian Cooking Recipe : Baked Shrimps

Ingredients:
¼ kg shrimps
1 egg, beaten
¼ tsp chilli paste
1 tbsp chopped onion
1 tsp pepper powder
1 ½ tbsp chopped celery
1 ½ tbsp chopped parsley
1 tsp ginger powder
1 tsp garlic powder
Salt to taste

Method:
De shell and de-vein the shrimps and boil them in salt water for 5 minutes.
Mix all the ingredients to the shrimps to the shrimps and place them on a greased baking dish.
Bake in moderate oven for 30 minutes.
Ready to serve hot.

Sabudhana Kichadi

2011-12-07T02:54:00.001-08:00

Method
1. Wash the sago and soak it overnight (or atleast 2 hours). Before using the sago, wash and drain for 2-3 times to get rid of the extra strach.
2. Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped onions, green chillies and curry leaves and toss them for a few minutes.
3. Next add the potato pieces (and/or other vegetables of you choice). Cover and cook till it is completely cooked.

4. You can add a pinch of turmeric powder if you like the kichadi to have a nice yellow colour. This is optional.

5. Next add the sago and required salt. Mix everything, reduce the heat and cook it covered for about 3 minutes. No water is needed. The water that the sago must have absorbed duing soaking is sufficient to cook it.

6. Add the peanut powder and mix everything. Increase the heat and keep tossing for another 2 minutes.

7. Finally add chopped cilantro, mix and switch off.

Grits Khichdi/ Rava Kichadi

2011-12-07T02:53:00.001-08:00

Ingredients
Grits / Rava - 1cup
Onion - 1 (chopped)
Green Chilly - 2(minced)
Tomato - 1(chopped)
Carrot - 1(grated)
Green Peas - 1/4 cup
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Cilantro - handful(chopped)
Oil - 1 tblsp
Ghee - 1 tsp
Salt - to taste
Water - 3 cups

Grits Kichadi

Method
1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.
2. Saute the onions and green chillies until the onions become transparent.
3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and
let the veggies cook for few minutes.
4. Now add the water and bring it to a boil.
5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation of lumps.
6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is completely cooked and absorbs all the water.
7. Garnish with cilantro and serve with any chutney or sambhar.

Onion Uthappam/ Utappam

2011-12-07T02:52:00.001-08:00

Method
1. Heat 1 tsp of oil in a frying pan.
2. Pour1 big spoonful of the idli batter in the center of a heated frying pan. Let it spread on its own to take a round shape.
3. Sprinkle few chopped onions and green chilly on top of the batter.
4. When the base is golden brown i.e approximately 2 minutes, turn the side and cook well.

5. Serve piping hot with sambhar and/or chutney of your choice.

(Spongy Idlis, South indian idli)

2011-12-07T02:50:00.000-08:00

Method
1. Soak rice and black gram separately in water for atleast 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.
2. Drain the water and grind the black gram to a silky soft texture.
3. Next grind the rice coarsely. Mix it with black gram batter along with salt.
4. Now leave the batter to rest and ferment for atleast 6 hours till the batter rises to almost double the size.
5. Grease the idli plates with few drops of oil and fill with idli batter.

6. Steam them for about 10 minutes till they rise and become firm. (If you do not have idli stand, grease stainless steel tumblers, fill it with batter and steam it as shown in the picture.)

7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate.

8. Serve them hot with some hot sambhar or chutney.

Apple Cinnamon Oats

2011-12-07T02:49:00.000-08:00

ngredients
Oats (Rolled/Quick) - 1 cup
cinnamon powder- 1/4 tsp
Nutmeg powder -1/4 tsp
Sugar - 2 tblsp
Milk - 1/4 cup
Apple - 1 (chopped into small pieces/grated)
Water - 1 cup

Method

1. Bring the water to a boil with the apple pieces in it.
2. Add the cinamon powder, nutmeg powder, sugar and the oats and let it simmer for 5

minutes till it becomes nice and creamy.
3. Add the milk and cook for another minute stirring continuously. Add more water if

needed.
4. Serve it hot as a snack or as a healthy breakfast.

Tip
- Those who are allergic to milk can skip the milk.

(Puttu Kadala Curry, Puttu Payaru, Pittu)

2011-12-07T02:48:00.000-08:00

1. If you dont get puttu flour, you can also make with raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.

2. Take the roasted flour in a mixing bowl. Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough). It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.

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2008-08-03T22:21:00.000-07:00

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