Special tandoori fish

Fish is the most favorite food in non vegetarian eaters in India. Fish are most preferred in Maharashtra, Bengal and South India. There are many recipes to prepare fish it varies from place to place.

Tandoori is Indian origin style of cooking, here is the simple and easy method to prepare tandoori fish recipe.

to make tandoori fish you will need--

• 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
• 1 tbsp chopped fresh ginger (adrak)
• 4 cloves garlic (lehsun)
• 1/3 cup vinegar
• Salt To Taste
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin (jeera) seeds
• 1 tsp ground cayenne pepper
• 1/2 cup vegetable oil

following is the method to make tandoori fish

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.

time for preparation: 35min

Fish kofta curry

Fish is the most favorite food in non vegetarian eaters in India. Fish are most preferred in Maharashtra, Bengal and South India. There are many recipes to prepare fish it varies from place to place.

Kofta preparations are very much liked in India. Here i am going to give you method of cooking fish kofta curry

required ingredients are as follows

• 1 kg white fleshed fish
• 250 gms tomatoes blanched & diced
• 2 tbsp beaten curd
• 1 inch piece ginger
• 6 flakes garlic
• 2 cloves
• 1/2 tsp turmeric powder
• small piece cinnamon bark
• 1 tsp garam masala powder
• 2 cardamom
• 1 onion
• few mint leaves
• 1 slice bread soaked & squeezed dry
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 8 green chillies
• small bunch coriander leaves
• 1 tsp chilli powder
• 3 tbsp oil
• oil to fry
• Salt To Taste

follow the step by step method to make fish kofta curry

1. Boil the fish and remove the bones nicely.
2. Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
3. Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
4. Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
5. Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
6. Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
7. Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
8. Put in the fish balls and simmer for 5 more minutes.
9. Serve fish kofta curry hot garnished with coriander leaves.

time consumed: 35min

Fish Curry - 250 gms fish washed, sliced (as per your choice) 1 cup coriander leaves chopped 2 tomatoes finely chopped 8 cloves garlic 2 green chillie

Fish is the most favorite food in non vegetarian eaters in India. Fish are most preferred in Maharashtra, Bengal and South India. There are many recipes to prepare fish it varies from place to place.

Indian curry is the most popular in the world, here we are going to learn how to make Indian Fish Curry.

Ingredients required for Indian Fish Curry is as follows:

• 250 gms fish washed, sliced (as per your choice)
• 1 cup coriander leaves chopped
• 2 tomatoes finely chopped
• 8 cloves garlic
• 2 green chillies chopped
• 1 tsp methi seeds
• 1 tsp coriander powder
• A pinch turmeric powder
• Salt To Taste
• oil as required.

Method to prepare Indian Fish Curry step by step

1. Marinate the fish in salt and turmeric powder for 15 minutes.
2. Shallow fry the fish pieces, drain and keep aside.
3. Grind the coriander leaves, garlic and green chillies.
4. Heat oil, add masala paste and fry till the oil separates out.
5. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
6. Add about 1 cup water. Bring the gravy to a boil.
7. Add the fish slices and cook for 10 minutes.
8. Serve fish curry hot.

Preparation time: 30min

Quantity sufficient for 5 adult

Yogurt Fish Recipe - Indian Fish

Fish is the most favorite food in non vegetarian eaters in India. Fish are most preferred in Maharashtra, Bengal and South India. There are many recipes to prepare fish it varies from place to place.

Yogurt fish recipe is popular in south India and ginger is used for prominent gingery taste.

To make yogurt fish recipe you will need following ingredients

• 500 gms fish (as per choice)
• 2 cups curd blended smooth
• 4 tbsp mustard oil
• a little flour
• 1 bay leaf
• 1 cinnamon
• 1 cardomom
• 2 ginger grounded to paste
• 1 onion grounded to paste
• 2 tsp red chilly powder
• 1 tsp turmeric powder
• 1 tsp cummin powder
• 1 tsp sugar
• Salt To Taste

Following is the step by step method to make yogurt fish recipe

1. Cut fish onto cubes, or as traditional cross-section.
2. Roll pieces separately in flour.
3. Heat 2 Tbl.sp oil.
4. Fry fish till pale golden.
5. Drain and keep aside.
6. Add remaining oil and fry bay leaf, cardamom and cinnamon.
7. Add ginger, onion, chilli powder turmeric and cummin.
8. A little water may be added if it becomes too dry.
9. Fry for a while.
10. Add blended curd.
11. Simmer on slow fire till oil comes up on top.
12. Add fish with a little water,salt and sugar.
13. Simmer till gravy is thick golden.
14. Serve yogurt fish with plain rice.

Preparation time: 35min

Quantity sufficient for 5 adults

Onion Pickle - Indian Recipes

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

Here I am giving the recipe for spicy onion pickle

Ingredients required to make onion pickle is

• 1/2 Kg button Onions (Pyaj) (very small onions)
• 2 cups white Vinegar (Sirka)
• 1 stick Cinnamon (Dalchini)
• 4 Cloves (Lavang)
• 16 Peppercorns
• 16 green chillies, slit in the middle
• 1/3 cup Salt (Namak)

Step by step method to prepare onion pickle is as follows

1. Peel the onions, rub salt on them and keep for one day.
2. Drain the salt water.
3. Boil the vinegar with spices and in it cook onions and green chilli to boiling.
4. Cool and put in ajar; cork it tightly.
5. Keep for 4 days before using.

Time taken: 30min

Sufficient for 15 days in small quantity

Maharashtra Recipes - Kobhi (Kobi) Zunka

Maharashtra region in India is very popular in spicy and curry food recipe, Maharshtrians eat lot of fish and rice as a main course meal but in the suburbs of the state you will find peoples like zunka bhakar much because it is filling and low cost preparation with the best of taste.

Here i will put the simplest zunka recipe made of Kobi (Cauliflower)

Kobi Zunka recipe is easy and fast to cook.

You require 11 ingredients to make Kobi (Cauliflower) Zunka

• 2 small heads finely shredded Cabbage (Patta Gobi)
• 6 tblsp Gram Flour (Besan)
• 1 tsp Black Mustard seeds (Rai/Sarson)
• Few Curry Leaves (Kari Patta)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder (Dhania Powder)
• A pinch of Asafoetida (Hing)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• 4 tblsp Oil

Follow the steps given below to prepare Kobi (Cauliflower) Zunka

1. Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
2. As soon as the smell and color changes, remove it from the heat.
3. Heat oil in another pan and add mustard seeds, allow them to pop.
4. Add cumin seeds, asafoetida and curry leaves.
5. Saute for a minute.
6. Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
7. Lower the heat and add little water.
8. Cook until cabbage is done but crisp.
9. Increase the heat and dry the liquid and add the roasted gram flour, stir well.
10. It will absorb the liquid and oil to form clumps.
11. Break off the clumps to cook them.
12. When the flour is cooked remove from the heat.
13. Serve hot.

Time taken to make Kobi (Cauliflower) Zunka 30min

Quantity is sufficient for 5 adults

Indian Pickle Recipe - Bhein (Kamal Kakdi) ka achar

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Bhein or Kamal Kakdi or Lotus stem pickle is very popular in sindhis and punjabis in India. This Kamal Kakdi pickle is little spicy and delicious can add on more variety to your regular meals.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 6 ingredients to make Kamal Kakdi pickle

• 1/2 kg lotus stem (bhein or kamal kakri)
• 6 teaspoons mustard powder
• 3 teaspoons Red chili pepper (Lal Mirchi)
• 2 teaspoons Turmeric (Haldi)
• 1/3 cup Salt (Namak)
• 1 cup Mustard Oil (Sarson Ka Tel)

Follow step by step method to prepare Kamal Kakdi pickle

1. Peel and cut lotus stems into round slices and boil till half tender.
2. Put it on a strainer till dry or keep it in the sun till quite dry.
3. Mix salt, red chili pepper, mustard powder and turmeric together.
4. Rub over lotus stem pieces.
5. Put the pickle in a jar and on it pour heated and cooled oil.
6. Keep it for 4 days before serving.

Fruit Recipe - Jam from Guava

Guava is said to be rich in vitamin C and Vitamin C is good for your body defense mechanism, Guava is used to treat sore throats, vertigo, stomach upsets and vomitting.

The decoction is used as a cure for diarrhoea, and is also used to topically cure ulcers, wounds and skin sores.

Its flower is mashed and applied to treat painful eye conditions like sun strain and conjunctivitis.

The fruit can be had as it is or in the form of jellies, jams and juice. Check out some recipes made with guava.

Here is the recipe made from Guava, Guava Jam.

You will require 4 ingredients to make Guava Jam

• 1 kg. guavas, ripe
• 600 gms. Sugar
• 2 tsp. citric acid
• 4 drops green food colour

Follow the following method to prepare Guava Jam

1. Wash, peel, chop and pressure cook with half cup water.
2. Mash guava. Strain pulp, discard seeds.
3. Cook sugar and pulp on low, till sugar dissolves.
4. Cook and stir frequently, till mixture is thick.
5. Check consistency with plate test.
6. Add citric acid and colour.
7. Mix till well blended.
8. Fill in sterile jar. Cool and store.

Thats it! Guava Jam is ready to serve.

Time taken to make Guava Jam is 20min

Quantity Sufficient for 10 days in small quantity.

Indian Sweets Recipe - Guava Halva

Guava is said to be rich in vitamin C and Vitamin C is good for your body defense mechanism, Guava is used to treat sore throats, vertigo, stomach upsets and vomitting.

The decoction is used as a cure for diarrhoea, and is also used to topically cure ulcers, wounds and skin sores.

Its flower is mashed and applied to treat painful eye conditions like sun strain and conjunctivitis.

The fruit can be had as it is or in the form of jellies, jams and juice. Check out some recipes made with guava.

Here is the recipe made from Guava, Guava Halva (Halwa).

You will require 4 ingredients to make Guava Halva

• Guavas - 6, big
• Sugar - 1 cup
• Milk - 1 cup
• Ghee - 4 Tbsp

Follow the following method to prepare Guava Halva

1. Cut guavas into halves and remove the seeds.
2. Add 1/2 cup water tto them, mix well and strian.
3. Reseve this liquid. Steam the guava halves till soft.
4. Cool and blend in a mixie with the reseved liquid.
5. Add sugar and milk cook till it begins to thicken.
6. Add ghee little at a time and continue to cook stirring till the halva is forms a lump that leaves the sides of the vessel.
7. Serve garnished with chopped nuts.

Thats it! Guava Halva is ready to serve.

Time taken to make Guava Halva is 30min

Quantity Sufficient for 5 adults

Indian Pickles Recipe - Amla (Gooseberry) ka achar

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 8 ingredients to make Amla Pickle

• 1/2 kg Amla (Gooseberry)
• 125 gms Green Chillies (Hari Mirch) (slit )
• 125 gms Oil (tel)
• 50 gms Salt (namak)
• 1/2 tsp Jeera (cumin)
• 1/2 tsp Mustard (rayi) seeds
• 2 tblsp roasted and powdered Sesame (khas - khas) seeds
• 1 small Lemon (limbu)

Follow step by step method to prepare Amla ka achar

1. Wash and dry amla and keep aside.
2. Heat oil in a pan and fry green chillies for 2 minutes.
3. Remove the chillies from the pan Add jeera and mustard seeds.
4. Then add Aamla and fry for few minutes.
5. Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
6. Turn the flame to medium and stir regularly.

Pickle Recipe - Mango Pickle

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 7 ingredient to make Mango Pickle recipe

• 675gms / 11/2 lb. Green Aam (Mangoes)
• 575gms/11/4lb Sugar
• 2tsp salt
• 1tbsp white cumin (Jeera) seeds
• 2tsp brown cardamom (Elaichi) seeds
• 1tbsp poppy (Khus Khus) seeds
• 1tsp red chili powder

Follow the method step by step to prepare Mango Pickle

• Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
• Add sugar and salt and mix well in a large bowl.
• Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
• Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
• Shake the jar at least once a day. 

You can preserve this pickle till one month

Preparation time is 30min

Quantity depends, usually sufficient for one month.

Mumbai Recipe - Bhel Puri

Bhel Puri is most popular recipe all over India, specially in Mumbai. You will find Bhel Puri at road side fast food stalls near beaches, theaters and market places.

Bhel Puri is very easy and fast food kind recipe. All age group likes the delicious taste of Bhel Puri including old age peoples. It fulfills all taste need such as spicy, sour, sweet and yummy!

You will need to prepare Bhel Puri with 1. Sweet and sour chutney 2. Green spicy chutney

To make Bhel Puri you will need following ingredients:

• Puffed rice (Kurmura) 4 cups
• Sev (a fried snack shaped like thin noodles made frombesan flour) 2 cups
• Onion (Pyaas) 1 no finely chopped
• Tomato (Tamatar) 2 nos finely chopped
• Mango (Aam, Kairi) 1/2 cup finely chopped.
• Tumeric (Haldi) 1 tsp
• Carrot (Gajar) grated 1/4 Cup.
• Cucumber (Kakdi) 1/2 Cup finely chopped.
• Potatoes (Batata, Aloo) 2 nos boiled,peeled & cubed
• salt,chilli pwd (lal mirch powder) acc to taste
• Green chutney (Hari Chutney)
• sweet chutney (Mithi Chutney)

• Following is the ingredients required for preparing Green Chutney

• Cilantro (Hara Dhania type) 1/2 bunch
• green chillies (Hari Mirch) 6 nos
• potato wafers (Aloo wafer) 1 tsp
• salt and lemon juice (Minbu ka paani).
• Blend all the above to a fine paste and reserve.

For making Sweet and sour chutney you will need

• Tamarind (Imli) extract 1 cup
• Pitted Dates (Khajur) 1/2 cup
• Brown sugar (Sakkar) 1 Tbsp.
• Cumin (Jeera) Powder 2 tsp.
• Chilli Powder (Lal Mirch Powder) 2 Tsp.
• Salt Acc to taste
• Boil the above till they reduce by half and cool.
• Grind it to smooth consistency.

Follow the steps of method to prepare Bhel Puri

1. Mix all the ingredients and serve in an individual plates immediately.
2. In case of entertaining keep everything separately in individual bowls and
3. let the-guests mix them by themselves.

Maharashtrian Recipe - Pithla

Pithla is very famous recipe among maharashtrians from Maharashtra,India.

Pithla is made of chickpeas flour (chane ka atta or besan) spiced with green chillies. You can eat Pithla with chapatis (flatbread), parathas (thick flatbread) or bajra (Pearl millet) ka roti.

For making Pithla you will need 15 ingredients easily available in nearby grocery shops, preparation method is of 16 steps.

Be ready with following ingredient to make Pithla Recipe

• Chickpea Flour (Besan) – 6 Tbsp.
• Oil – 2 Tbsp, divided.
• Mustard (raayi) Seeds – 1/2 tsp.
• Cumin (jeera) Seeds – 1/2 tsp.
• Curry (kadi patta) Leaves – few.
• Asafoetida (hing) – 1/4 tsp (divided).
• Onions (pyaas) – 1 medium, finely chopped.
• Garlic (lehsun) – 6 cloves, finely chopped.
• Green Chilies (hari mirch) – to taste, finely chopped.
• Roasted Cumin (jeera)/Coriander (dhania) Powder – 2 tsp.
• Red Chili Powder – 1 tsp or to taste.
• Turmeric (haldi) Powder – 1/4 tsp.
• Tomatoes (tamatar) – 2 medium, chopped.
• Cilantro (Coriander (dhania)) – 5 sprigs, finely chopped.
• Water – 2 cups.
• Lime/Lemon Juice – 1 Tbsp or to taste.
• Salt – to taste.
   

Follow step by step  method to prepare Pithla Recipe

1. In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil.
2. Add in the Chickpea Flour and roast till it gets a wonderful aroma.
3. Remove from flame and transfer to another bowl.
4. In the same pan, heat the balance of the Oil (1 tbsp).
5. Once hot, add Mustard Seeds, allow them to pop.
6. Add in Cumin Seeds and let them splutter.
7. Add in Asafoetida (1/8th tsp), Curry Leaves, Onions, Garlic and Green Chillies, in that order and mix well.
8. Cook till the Onions are translucent.
9. Lower heat and add in dry spices – Roasted Cumin and Coriander powder, Red Chilli Powder and Turmeric Powder.
10. Cook them for a minute.
11. Add in the roasted Chickpea Flour, cook for 2 minutes
12. Add in Tomatoes, Cilantro and Water (little at a time).
13. Mix well so there are no lumps and it forms a gravy.
14. Add in Salt and Lime/Lemon Juice to taste.
15. Allow it to come to a boil.
16. Add in the balance of the Asafoetida and mix well.

Serve hot with Chapatis, Bhakri or Bajra Roti.

Time taken to prepare is 30min
Quantity sufficient for 4 adults 

Indian Recipe - Aloo Curry

Aloo curry is popular main course vegetarian dish all over India. To prepare aloo curry recipe you will need 7 main ingredients and follow easy and simple 6 steps method to make it ready to eat.

Aloo curry is best taste with chapatis, rotis, parathas, naans etc. Even Aloo curry best goes with any type of rice preparations.

You will need following ingredient to make Aloo curry

• 1/2 kg potatoes (aloo),boiled, peeled and cut into small pieces
• 2 onions (pyaas)
• chopped 4 green chilies (hari mirch)
• chopped 2 tomatoes (tamatar)
• chopped 3 tbsp. oil Mustard (rai) and cumin (jeera) seeds for seasoning
• 1 tsp. coriander powder (dhania powder)
• 1 sprig curry leaves (kadi patta)
• Salt to taste (namak)
• Coriander leaves for garnishing (hara dhania)

Follow these steps to make Aloo curry recipe

1. Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes.
2. Add green chilies, onions and fry for another 5 minutes.
3. Now add tomatoes and cook until they become soft.
4. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. 
5. Finally, add coriander powder and remove from heat.
6. Sprinkle coriander leaves and serve with any tiffin or rice.
7. Preparation time: Just 25min
8. Sufficient quantity for 5 adults

Indian Recipe - Aloo ki Tikki

Aloo ki tikki is prepared mainly in north India, Aloo ki tikki is most popular around India.

Aloo ki tikki is the delicious breakfast dish which is best served with sweet tamarind chutney (sauce) and green spicy chutney. It is fried and heavy to digest recipe.  

Preparation time is 30min

Quantity sufficient for 4 adults 

You will require following ingredients to make Aloo ki tikki :

• 4 aloo
• 4 green chillies
• A handful fried peanuts
• Salt to taste
• 1 onion
• ¼ cup oil

Follow the below mentioned steps to make Aloo ki tikki 

1. Chop the onion into fine pieces.
2. Boil potatoes peel the skin off & mash it.
3. Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
4. Mix all this and make small balls from these & press each of them lightly to form a circular shape.
5. Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.