Archive | March 2014

Fried Bangda (Indian Mackerel )

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Bangda (Indian mackerel) is one of the tastiest fish.It is used in curry as well as fried.My mom uses fresh/dried turmeric leaves to flavour bangda Curry .Sol kadhi,rice and fried bangda is an ultimate comfort food for any malvani.

To clean bangda,slit it in a slanting way chopping off its head and open up its stomach,remove dirt from the stomach,cut of fins and tail end and wash under running water.

Give slits on both the sides of bngda,so that it gets well marinated.

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Ingredients:

6 Bangda (Indian Mackerel )

Salt to taste.

1/2 tsp Haldi powder.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Wash cleaned bangda under running water,drain out water completely.

Add salt,turmeric and kokum aagul to wash and cleaned bangda.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala to bangda,leave it to marinate for 15 to 20 minutes.

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Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinated bangda with rava and rice flour mixture from both the sides.

Shallow fry in the oil till crisp from both sides.

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Drain on an absorbent paper to drain out excess oil.

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Serve hot.

Happy Cooking !!!

Sameera.

 

Fresh Cream Strawberry Gateaux (Cake)

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Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp Strawberry essence

1/2 tsp rose pink colour

2 dozens of fresh strawberry.

2 cups Sugar Syrup.(Ref Glossary no 13)

2 cups whipped Cream.

Method.

In a broad pan take  sugar syrup and soak cleaned strawberrys in it.

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Keep aside.Let it stay for an hour atleast.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence and colour.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into lined/greased baking tin.

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Bake at 180 degree C for 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,demould and let it cool.

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Remove the strawberrys from the syrup and chop thinly.

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Keep aside.

Once cooled,slice the  cake horizontally into two equal parts.

Place one half of the cake on a plate on the turn table and Using  left over sugar syrup ,moisten the cake.

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Spread half of the whipped cream over the cake,

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top up with chopped strawberrys (keep some aside for decoration) and sandwich with the other half of the cake.

Moisten this cake layer with the remaining sugar syrup.

Spread the remaining of the whipped cream on top and sides.

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Decorate sides and top with chopped strawberrys.

Refrigerate for 15 mins before serving.

Cut into pieces and serve.

Store in refrigerator .

Happy Cooking !!!

Sameera

 

Karandi Bhat (Prawns Pulao)

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Karandi is a small version of Prawns,u get it fresh as well as dried.This recipe is made with fresh one.It is very small in size,so to clean you only need to remove the outter shell,I usually get it cleaned from fish seller,as it is very time consuming to remove the shell.

Ingredients :

1 cup Cleanedand washed Karandi.

1/2 cup Onions finely chopped.

1 tsp Ginger-Garlic paste.

1 tbsp Malvani masala.

1/4 tsp Haldi powder.

3 Kokum.

1 1/2 cup Basmati Rice.washed,soaked for half an hour and drained.

2 Tamal Patra.

3 tbsp Oil.

Salt to taste.

Method:

Wash deshelled karandi in water,drain and keep aside.

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Add salt,haldi powder and malwani masala,mix well and keep aside.

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In a thick bottom pan,heat 1 tbsp Oil,add onion and saute till pinkish brown in colour.Add ginger garlic paste,stir and cook for a minute.

Add marinated karandi,mix well cover and let it cook for 5 minutes.

Don’t add water,as karandi will leave its own water.

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Cook till karandi is cooked.Remove the lid and cook till dry.

 

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Keep aside.

In another pan,heat oil,add tamal patra,washed,soaked and drained rice & salt.

Mix well,add 3 cups boiling hot water.

Cover and let cook.

Once the rice is half done,add cooked karandi,mix well ,cover and cook till rice is completely cooked.

Serve hot garnished with grated coconut and chopped corriander leaves.

Happy Cooking !!!

Sameera.

 

 

Kanda Bhajji (Pyaz Pakoda) (Onion Fritters)

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Kanda bhajji , the mumbaiite is no stranger to ‘kanda bhajia’. You must try it too! thinly-sliced onions are flavoured with spices and deep-fried in hot oil.During  rains it is divine to have piping hot bhajiyas with equally hot tea..

Ingredients:

2 cups thinly sliced onions

1 1/4 cups besan (bengal gram flour)

1/4 cup Rice flour.

1 1/2 tbsp whole Dhania (coriander) seeds , coarsely ground

2 tsp finely chopped green chillies(optional)

1 tsp grated Ginger

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

salt to taste

1/4 cup finely chopped Coriander leaves

oil for deep-frying

Method:

Cut Onion verty thinly into slices.

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Rub salt and keep aside,for 15 minutes.

Now add haldi powder,red chilli powder,dhania jeera powder,chopped green chilies and whole Dhania  (coriander) seeds to the onion.

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Combine all the ingredients in a bowl and mix well.

Now add rice flour and Besan.

Mix well till the besan coats the onions .

Sprinkle little water if required.

Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides.

Repeat with the remaining batter to make more bhajjis. Drain on absorbent paper and serve immediately with imli chutney or tomato ketchup.

Happy Cooking !!!

Sameera 

Chapati Noodles

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Ingredients:

4 Chapatis

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1/2 tbsp Red chilli sauce.

Salt and Pepper powder to taste.

1 tbsp Spring onion greens (chopped) for garnishing.

Method:

Make roll of chapatis and shredd thinly to form noodles,keep aside.

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Shredd all the vegetables.

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Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables ,Stir fry for 2 minutes on high flame.

Add sauces and mix well.

Add shredded chapati ,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and garnish with chopped spring onion greens.serve hot .

Tip:Shredded chicken or egg can also be added to this recipe.

Happy Cooking !!!

Sameera.