Goan fish curry Recipe

                   Ingredients

CURRY PASTE:

2 1/2 tbsp Kashmiri chilli powder 

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

1/2 tsp fenugreek powder 

3/8 tsp ground cloves

6 cloves garlic , minced

1 tbsp fresh ginger , finely grated

2 tbsp tamarind puree 

1/2 red onion , chopped

6 tbsp water (plus more, as needed)

CURRY

3 tbsp vegetable oil

1/2 tsp black mustard seeds

1/2 red onion , cut in half again (like a quartered orange) and thinly sliced

1 tbsp tomato paste

2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, 

2/3 cup water

400ml/ 14oz coconut milk , full fat 

1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)

1 1/2 tsp sugar

1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, 

2 long green chillies , cut into half lengthwise and deseeded, optional 

1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks

600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes 

GARNISHES / SERVING

1/4 cup fresh coriander/cilantro leaves

Finely sliced green chillies , optional

Basmati rice 

            CURRY PASTE:

• Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

                    CURRY:

• Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
  

• Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
  

• Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
  

• Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
  

• Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
  

• Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
  

• Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
  

• Add fish:

•  Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
  

• Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with Pasmati rice !

Recipe Notes:

Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder - this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.

Mini pizza Recipe

                INGREDIENTS 

for pizza base

2 cup maida

¼ tsp baking soda

1 tsp baking powder

¼ tsp salt

¼ cup curd

½ cup milk (or as required)

2 tbsp olive oil

for instant pizza sauce

½ cup tomato sauce

2 tbsp chilli sauce

½ tsp chilli flakes

1 tsp mixed herbs

 

for pizza toppings

capsicum (chopped)

onion (chopped)

tomato (chopped)

sweet corn

jalapeno (chopped)

olives (chopped)

cheese (grated)

chilli flakes

mixed herbs

             INSTRUCTIONS

 

• firstly, in a large bowl take 2 cup maida, ¼ tsp baking soda, 1 tsp baking powder and ¼ tsp salt.

• mix well making sure everything is well combined.

• add ¼ cup curd and ½ cup milk. knead the dough.

• add milk as required and knead to a soft dough.

• now add 2 tbsp olive oil and continue to knead until the dough turns soft.

• knead to a soft dough. grease the dough with a little olive oil.

• cover and rest for 1 hour.

• after 1 hour knead the dough slightly.

• pinch a ball sized dough and tuck it without having cracks.

• now roll slightly thick keeping uniform thickness.

• using a fork prick the rolled dough. this prevents the base from puffing while cooking.

• now cook the pizza base on hot tawa.

• cook both sides keeping the flame on medium.

• finally, mini pizza base is ready. keep aside.

how to make instant pizza sauce in the home

• firstly, in a small bowl take ½ cup tomato sauce, 2 tbsp chilli sauce, ½ tsp chilli flakes and 1 tsp mixed herbs.

• mix well making sure everything is well combined.

• finally, instant pizza sauce is ready.

how to make mini pizza on tawa:

• firstly, on half-cooked pizza base spread ½ tbsp homemade instant pizza sauce.

top with capsicum, onion, tomato, sweet corn, jalapeno and olives.

• also garnish with 2 tbsp of cheese.

• place the pizza on hot tawa keeping the flame on low.

• cover and cook until the cheese melts and the base is cooked fully.

• top with chilli flakes and mixed herbs.

• finally, enjoy mini pizza with garlic bread.

Paneer bread roll Recipe

                 INGREDIENTS 

for stuffing

1 cup  paneer/cottage cheese (grated)

½ tsp ginger garlic paste

½ tsp kashmiri red chilli powder

2 tbsp capsicum (finely chopped)

¼ tsp cumin powder / jeera powder

¼ tsp garam masala

2 tbsp tomato sauce

¼ tsp aamchur / dry mango powder

2 tbsp coriander leaves (finely chopped)

¼ tsp salt

          Other ingredients

6 slices Bread(white / brown)

3 tsp green chutney

butter for roasting

               INSTRUCTIONS

 

• firstly, in a large mixing bowl take 1 cup grated paneer.

• add in 2 tbsp capsicum, ½ tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ¼ tsp aamchur, 2 tbsp tomato sauce, 2 tbsp coriander leaves and ¼ tsp salt.

• combine well making sure all the spices are mixed well.

• now take bread slice and trim the edges.

• with the help of rolling pin, roll the bread as thin as possible.

• spread ½ tsp of green chutney.

• now take a tbsp of prepared paneer stuffing, and roll it into cylindrical shape.

• place the paneer stuffing over bread and roll tight.

• further, heat a pan with some butter and roast bread roll.

• also brush more butter over paneer bread roll and roast all sides.

• keep turning, making sure to roast all the sides.

• finally, serve paneer bread roll with green chutney and tomato sauce.

Badam custard milkshake Recipe

                                         INGREDIENTS 

for custard

¼ cup custard powder (vanilla flavour)

4 cup milk

¼ cup sugar

¼ cup almond / badam

 

  for serving (2 glass)

1 cup prepared custard

1½ cup milk

2 scoop Vanilla ice cream

4 tbsp sabja (soaked)

2 tbsp tutti frutti

2 tbsp rooh afza

4 tbsp nuts (chopped)

2 scoop vanilla ice cream

         INSTRUCTIONS

 

Badam custard preparation

• firstly, in a large bowl take ¼ cup custard powder and 4 cup milk.

• whisk and mix well making sure there are no lumps.

• pour the mixture into large kadai.

• cook on medium flame stirring continuously.

• once the mixture comes to a boil add badam powder. to prepare badam powder, blend ¼ cup almond to a fine powder.

• also, add ¼ cup sugar and mix well.

• keep cooking until the mixture thickens. takes approximately 6 minutes.

• cool completely, and transfer to a large bowl.

• cover and refrigerate for 30 minutes or until the custard thickens further.

custard milkshake preparation

• in a blender take 1 cup prepared custard, 1½ cup milk and 2 scoop vanilla ice cream.

• blend to a thick milkshake. you can also add ice cubes if you wish.

• now take a tall glass, and add 2 tbsp sabja and 1 tbsp tutti frutti at the bottom of the glass.

• further, pour 1 tbsp rooh afza covering the wall of glass. this makes the milkshake look attractive.

• pour in a prepared milkshake to top of the glass.

• add 2 tbsp nuts into it and scoop a vanilla ice cream.

• further, garnish with rooh afza and top with few tutti frutti.

• finally, enjoy badam custard milkshake chilled.

கோதுமை அல்வா | Wheat Halwa Recipe

 தேவையானபொருட்கள்

 

சம்பா கோதுமை- 1 கப் 

தண்ணீர் 

நெய்- 1/2 கப் 

ஏலக்காய்தூள்- 1 தேக்கரண்டி 

சர்க்கரை- 1 கப்

முந்திரி பருப்பு வறுத்தது

செய்முறை 

1. கோதுமையை எட்டு மணி நேரம் ஊற வைக்கவும். 

2. ஊறிய கோதுமையை மிக்ஸியில் போட்டு அரைத்து, வடிகட்டி பால் எடுக்கவும்.

3. கடாயில் நெய் மற்றும் கோதுமை பால் ஊற்றிய பின், அடுப்பைபற்ற வைக்கவும். 

4. பால் கெட்டியாகும் வரை கைவிடாமல் கிண்டவும்.

5. இதில் ஏலக்காய்தூள் மற்றும் பாதி அளவு சர்க்கரை சேர்க்கவும். 

6. மற்றோரு பாத்திரத்தில், மீதம் உள்ள சர்க்கரையை போட்டு சூடாக்கவும். 

7. சர்க்கரை உருகி, நிறம் மாறியபின், கடாயில் ஊற்றி, அல்வாவுடன் சேர்த்து    கிண்டவும். 

8. அடுத்து இதில் நெய் ஊற்றி கிளறவும். 

9. அல்வா கடாயின் ஓரத்தில்  ஒட்டாமல் வந்தவுடன் எடுக்கவும். 

10. அல்வா பரிமாறும் பாத்திரத்தில் நெய் தடவி, அல்வாவை போட்டு, வறுத்த முந்திரி   பருப்பு வைத்து சாப்பிடவும்.