Chocolate Sauce with Vanilla - Ice Cream Recipes

Ingredients:

• 8 tbsp - drinking chocolate
• 2 cups - water
• 4 tbsp - cocoa powder
• 2 tbsp - corn flour
• 10 tbsp - sugar

Method

1. Mix all the ingredients in a pan and keep stirring, till it boils and the sauce coats the back of the spoon.
2. Cool and store in the refrigerator.
3. Serve hot with vanilla ice-cream or chocolate brownies garnished with chopped cashewnuts.

Mango Ice Cream - Ice Cream Recipes

Ingredients:

• 2 to 3 - mangoes, medium sized
• 1 tin - sweetened condensed milk
• 1/4 gallon - milk
• 1/2 tsp - vanilla essence
• 1/2 tsp - salt
• sugar as per taste
• Note: The measurement of the milk is not exact. You can adjust it according to your taste and required thickness

Method

1. Wash and peel mangoes; puree the pulp in a blender.
2. Add all the remaining ingredients to the mango puree and mix well.
3. You can even microwave it for a minute so that all the sugar is dissolved.
4. Pour the mixture in a container and place it in the freezer for about 30 mins.
5. Remove from freezer and blend the mixture in a blender.
6. Return to freezer for another 30 mins.
7. Repeat the process for about 3-4 times and then allow the mixture to freeze over night.
8. Scoop out the ice cream and serve immediately.

Ice cream (Fried) recipe - Ice Cream Recipes

Ingredients:

• 2 medium tubs (6 scoops) vanilla ice-cream
• 1/2 tsp vanilla essence
• 2 cups cookie crumbs
• 1 cup fine dry bread crumbs
• 1/4 cup coconut, desiccated
• 1 egg, beaten
• Oil for deep frying

Method

1. Scoop and roll ice-cream into 6 balls.
2. Freeze for 2 hours.
3. Meanwhile, mix cookie crumbs, vanilla essence and egg.
4. In a separate bowl mix bread crumbs and coconut powder
5. Dip the ice-cream balls in 1st mixture & then roll them in the coconut-crumb mixture.
6. Again, deep-freeze for 8-10 hours.
7. Heat oil for deep frying
8. Fry ice-cream balls, one at a time till golden brown.
9. Serve with ice-cream sauce of your choice

Achari Paneer Recipe - Indian Recipes

Ingredients

• 400 gm paneer ( cut into 2/2 squares)
• 1/2 green capsicum(diced)
• 1/2 yellow capsicum ( diced)
• 1/2 yellow capsicum( diced)
• 2 cherry tomatoes

For Garnishing

• Jeera rice( to serve with)

For The Gravy

• 2 tbsp oil
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp red chilli paste
• 2 cups tomato puree
• 1/4 tsp kastoori methi
• 2 tsp mango pickle( chopped)
• 1/2 tsp red chilli powder
• 1 tsp garam masala powder
• salt to taste
• 1 tsp coriander leaves chopped

Method

1. Cut the paneer and capsicum and keep aside.
2. For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
3. All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
4. Add in the paneer and peppers and mix well.
5. Add in chopped pickle and masala.
6. In a serving plate serve the jeera rice with the masala paneer and peppers.

Chilli Paneer Recipe - Indian Recipes

Ingredients

• 350 gms Paneer
• 2 tsp Salt
• 1 Egg
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• Little Water

Method

1. Cut the paner into cubes.
2. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
3. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
4. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
5. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
6. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Galouti Kebab Recipe - Indian Recipes

Ingredients

• 1 kg lamb meat minced
• 3 tblsp ginger garlic paste
• 1 tblsp butter
• 3 tbsps raw papaya paste
• 1 tsp red chilli powder
• 1/4 tsp garam masala powder
• 1/2 cup chana dal, slightly roasted
• Very thinly chopped onions
• Salt to taste
• Oil for frying the kababs

Method

1. Mix all the ingredients very well with the minced meat and refrigerate for two hours
2. Now make small patties of the mix and deep fry.
3. Serve the Galouti Kebab hot with onion rings and mint chutney.

Hara Bhara Kabab Recipe - Indian Recipes

Ingredients

• 2 potato (alu)
• 1 cup pea seeds (matar)
• a piece ginger (adrak)
• 2 green chilly (hari mirch)
• few coriander leaves (dhania patti)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp black pepper powder (kali mirch)
• 1/2 tsp salt (namak)
• oil for frying

Method

1. Boil, peel and grate potato.
2. Boil peas and strain.
3. Make a fine paste of ginger and green chilies.
4. Finely chop coriander.
5. Heat 1 tbsp oil in a pan and crackle cumin seeds.
6. Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
7. Mix properly and remove it from the gas.
8. Add this to the potatoes mixture and make kababs of long shape.
9. Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
10. Serve them hot.

Kale Chana Kebab Recipe - Indian Recipes

Ingredients

• 1/2 cup brown chickpeas (kale chane)
• 2 cloves (laung)
• 4 black pepper (kali mirch)
• 1 piece cinnamon (dal chini)
• 2 garlic buds (lahsun)
• 2 tbsp split Bengal gram lentil (chane ki dal)
• 1/2 tsp salt (namak)
• a piece ginger (adrak)
• 2 bread piece
• 1/2 cup refined flour (maida)
• 2 whole red chilly (lal mirch)
• oil for frying

Method

1. Soak bengal gram lentil and brown chickpeas for 2 hours.
2. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
3. Water should dry up completely.
4. When it cools then grind it in a mixer.
5. Soak bread and press with both the hands to retain water.
6. Grind it with chickpeas in a mixer.
7. Make kababs of the mixture.
8. Make a thick thickened milk batter.
9. Coat kababs in this batter.
10. Heat oil in a pan and deep fry all kababs in it.
11. Serve them hot.

Vegetable Kebab Recipe - Indian Recipes

Ingredients

• 2 potato (alu)
• 1 cup cottage cheese (paneer)
• 1 cup cauliflower (phool gobi)
• 1 cup cabbage (patta gobi)
• 2 green chilly (hari mirch)
• 1 tbsp coriander (dhania patti)
• 1/4 tsp azinonotto powder
• 1 cup refined flour (maida)
• 1/2 tsp red chilly powder (lal mirch)
• oil for frying
• 1 tbsp clarified butter (ghee)
• 1 tsp salt (namak)
• Boil, peel and grate potato.
• Grate paneer also.
• Finely chop dhania and hari mirch.

Method

1. Grate both the gobis.
2. Heat oil in a pan and fry both gobis with azinomotto powder.
3. After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
4. Remove it from the flame and let it cool.
5. Make small balls of the mixture and keep aside.
6. Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
7. Heat oil in a pan.
8. Dip all the balls in maida batter and deep fry them until they turn golden brown.
9. Serve them hot.

Dahi Kebab Recipe - Indian Recipes

Ingredients

• 1.2 ltrs yoghurt
• 100 gms cottage cheese grated
• 40 gms chopped onion
• 30 gms chopped ginger
• 10 gms chopped fresh coriander
• cornflour to dust
• 30 gms cashewnut powder
• 30 gms chopped raisins
• 4 gms white pepper powder
• 4 gms cardamom powder
• salt to taste
• oil to grill

Method

1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix the other ingredients.
4. Adjust seasoning and shape into tikkis.
5. Grill them on a medium hot skillet.
6. Garnish and serve with chutney.

Baccalà Salad recipe - fish recipe

Ingredients


• 1 Pound salt cod, soaked and drained
• 2 cloves garlic, chopped
• 4 tbsp olive oil
• 1 Lemon, juiced
• 1/2 Cup whole cured black olives
• 1 Celery stalk, diced
• 1/2 tsp Black pepper, freshly ground
• 1/8 tsp Red pepper flakes

How to make Baccalà Salad:
• Place presoaked codfish in a medium saucepan, add water.
• Bring the water to a boil and simmer for 3 minutes or until the fish flakes easily.
• Remove the cod and drain the cod well.
• In a bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive oil.
• Break the cod apart in medium pieces and add to the bowl.
• Toss the cod with the garlic-olive mixture.
• Refrigerate it for at least one and a half hour before serving.
• Baccala Salad is ready.

Ambot Tik recipe - fish recipes

Ingredients:
• ½ kg Fish Preferably Skate, Shark Or Catfish
• 10 dry Red Chilies
• ¼ tsp Cumin Seeds
• 4 Peppercorns
• ¼ inch piece Turmeric
• 4 flakes Garlic
• ½ inch piece Ginger
• 1 small Tamarind, marble size
• 1 Onion, finely sliced
• 2 tbsp Oil
• Vinegar, optional

How to make Ambot Tik:


• Wash the fish to get rid of foreign particle and then cut it into desired pieces. After that apply salt over it and keep it aside.
• In the meanwhile, put all the ingredients except oil and sliced onions in the grinder and then grind it using little water.
• Take a pan and then fry the onions till it turns brown. Now, add grinded masala in it and fry for a few seconds.
• Now, put a cup of water in the pan and let it boil. When it has boiled, add the fish pieces and let it cook on slow flame until the fish is tender.
• Add salt and vinegar as required.

Allepey fish curry recipe

Ingredients:
• 200 g Sear Fish, cubes
• 40 ml Coconut Oil
• 5 Green Chilies, slit
• 50 g Sambar Onion, sliced
• 10 g Ginger, sliced lengthwise
• 5 g Curry Leaves
• 2 Raw Mangoes, peeled & cut in cubes
• 6 g Turmeric Powder
• 20 g Red Chili Powder
• 200 ml Coconut Milk
• Salt, to taste

How to make Allepey Fish Curry:
• Take a deep pan and heat coconut oil in it.
• Put sliced sambar onion, green chilies, half of sliced ginger, half of curry leaves and peeled raw mango cubes in it.
• Saute well, till the onions turns translucent and mango is easily mashed.
• Add turmeric powder and chili powder to it and mix well again.
• Add salt and water in it and let the spices cook on slow flame.
• Pour coconut milk in it and let it cook for 5 more minutes.
• Now, carefully drop the fish cubes in the prepared mixture and cook till the fish is tender.
• Take a small saucepan and saute the remaining ginger and curry leaves in 1 tbsp of oil.
• Garnish the prepared fish with this mixture and serve hot, with rice.

Pepper Liver Fry recipe

Ingredients:

• 1/2 kg - mutton liver or chicken liver
• 2 - onions
• 2 - green chillies
• 1/4 - piece ginger
• 3 pod - garlic
• 1 tbsp - pepper powder
• 1 tbsp - coriander powder
• 1/4 tsp - turmeric
• coriander leaves
• 2 tbsp - oil
• cut liver into small pieces
• salt to taste

Method

1. In a kadai or wok pour oil, cut onions length wise and fry for 5 minutes.
2. Add cut green chillies, ginger, garlic, fry for a minute.
3. Add the coriander powder, turmeric, salt.
4. Add the cut liver, mix well and cook on a very slow gas for 20 minutes till you see oil come out and looks nice and fried.
5. Garnish with coriander leaves.
6. Serve this with bread.

Pudding made of papaya - Indian Recipes

Ingredients:

• 1 cup - boiled and cold milk
• 1/2 cup - ripe chopped papaya
• 1/4 tsp - cardamom powder
• 1/2 cup - grated paneer
• 1/2 cup - tutti frutti pc

Method

1. Put milk, chopped papaya, cardamom powder, paneer in the mixer and blend well
2. Remove from the mixer into a bowl and add the tutti fruiti pieces
3. Keep it in the refrigerator for 3 to 4 hrs
4. It will set well; no need to freeze
5. Enjoy it.

Ginger Salmon recipe - Recipes for Glowing skin

Ingredients:

• 1/2 cup - carrots, chopped
• 1/2 cup - peas
• 2 cubes - maggi chicken stock cube
• 4 slices - salmon or any fish
• 3 tbsps - olive oil, extra
• 1 stick - celery chopped
• 1/2 - each of fresh red, yellow and green peppers, chopped
• 1 - tomato, chopped
• 1 tbsp - white flour

For Marinade:

• 1 cup - fresh coriander, chopped
• 1/2 cup - white vinegar
• 1/2 cup - soya sauce
• 3 tbsp - olive oil
• 4 sticks - spring onions (chopped)
• 2 cm - fresh ginger, peeled and crushed
• 2 tsp - coriander powder

Method

1. In a large bowl, mix all the marinade ingredients with 1/2 the quantity of fresh coriander.
2. Add fish slices to it and cover well with the marinade. Keep refrigerated for half an hour.
3. In a wok, heat the olive oil and fry celery for 3 mins, stirring well.
4. Add carrots, peas and pepper and cook for 5 mins, stirring well.
5. Leave on a low heat and pour mixture evenly into a serving dish.
6. Add the tomato and Maggi Chicken Stock cubes to the same wok and cook for 3 mins.
7. Add 4 tbsps. of the marinade sauce. Stir well.
8. Add flour and let the mixture boil and thicken.
9. Add the rest of the fresh coriander.
10. Remove from heat and leave to cool.
11. Heat a clean frying pan and cook the fish slices both sides until tender.
12. Add 1 tbsp of marinade sauce to it.
13. Then place the fish slices on top of the vegetables in the serving dish.
14. Pour tomato mixture on top, garnish with fresh coriander and serve with white rice.

Lemon Olive Chicken recipe - Recipes for Glowing skin

Ingredients:

• 250 gms. basmati rice
• 1 red pepper, halved and cored
• 4 tbsp. extra virgin olive oil
• 3 cloves garlic crushed
• juice of 1 small lemon
• leaves from 2 sprigs fresh thyme
• 350 gms. skinned, boneless chicken breasts
• 600 ml. stock or water
• 3 spring onions, sliced thinly
• 3 tbsp. fresh chopped coriander or parsley
• handful black olives stoned
• slices of avocado to garnish
• salt and ground black pepper.

Method

1. Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
2. Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
3. Mix two teaspoons of oil with the garlic, lemon juice and thyme then spoon into a large polythene bag.
4. Cut the chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
5. Simmer the rice mix with the stock and salt to taste in a medium saucepan, covered for 20 mins.
6. Allow to stand for 3 mins. before uncovering and forking through the remaining oil.
7. Mix in the pepper strips, spring onions and the chopped herbs.
8. Mound on to a platter and cook the chicken strips about 3 mins. each side until well browned and cooked.
9. Serve with the rice garnished with fresh herbs, olives and avocado.

Puneri Daal - Indian Recipes

Ingredients

• 1 cup split Yellow Lentil (Toor dal)
• 4 tblsp fresh grated Coconut (Nariyal)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 2 tsp Goda Masala
• 2 tsp grated Jaggery
• 1 tsp Black Mustard seeds (Rai/Sarson)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• A pinch of Asafoetida (Hing)
• Few Curry Leaves (Kari Patta)
• 2 tblsp chopped Coriander Leaves (Dhania Patta)
• 1 tblsp Oil

Method

1. Clean, wash and drain the lentils.
2. Simmer the lentils in double their quantity of water until soft.
3. Add all the spices, coconut, jaggery and salt.
4. Simmer for a minute and remove from the heat.
5. Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
6. Stir for few seconds.
7. Pour this over the cooked lentil, mix well.
8. Serve hot, garnished with chopped coriander leaves.
9. Goes well with boiled rice.
10. Serve hot with tamarind chutney

Preparation Time: 40min

Lemon pickle (Nimbu ka achar) recipe - Indian recipes

Easy and simple method to prepare Lemon pickle

Ingredients required to make lemon pickle recipe

• 35 Lemons
• 5 cups water
• 1 tsp asafetida powder
• 4 tsp salt
• Paste
• 30 Black peppercorns
• 2 tsp black cardamom seeds
• 3 tbsp salt
• 2 tsp Red chili powder
• 1 tbsp White cumin seeds
• 15 cloves
• 3 tbsp sugar
• 3 tbsp vinegar

Method steps to prepare lemon pickle

1. Wash and clean lemons.
2. Now boil the water and put 25 lemons in it for 2-3 minutes.
3. Take them out, dry them and cut into quarters.
4. Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
5. Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar.
6. Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
7. Cover the jar with a clean cloth and leave out in sun.
8. The pickle should be ready within 2 weeks.

Spicy Usal recipe - Maharashtra recipes

Ingredients to make Usal recipe

• 1 cup sprouted Moong
• 1/2 cup sprouted Red Chana
• 1/2 cup sprouted Kabuli Chana
• 1/2 cup sprouted Peanuts (Moong Phali)
• 1 chopped Onion (Pyaj)
• 1 chopped Tomato (Tamatar)
• 1/2 tsp grated Ginger
• 4 crushed cloves Garlic (Lasun)
• 2 chopped finely Green chilli (Hari mirch)
• 1 tblsp chopped Coriander (Dhania)
• To taste Salt (Namak)
• 1 tsp Cumin Seed (Jeera)
• 1/4 tsp Turmeric Powder (Haldi)
• 1/2 tsp or to taste Chili Powder (Mirchi Powder)
• 1 tsp Lemon Juice (Nimbu Ka Raas)
• 4 tblsp Oil

Steps of method to prepare usal recipe

1. Boil the moong sprouts, red chana sprouts, kabuli chana sprouts and sprouts peanuts.
2. Don't cook in a pressure cooker.
3. Drain it.
4. Heat the oil and add cumin seeds and fry till brown.
5. Add onions and fry for a minute, then add ginger, garlic, green chilies and sauté for few seconds.
6. Now add chopped tomatoes, turmeric, chili powder and coriander and fry.
7. Add potatoes, drained sprouts and salt, mix well.
8. Pour lemon juice.
9. Serve hot.

Preparation time: 35min

Mango pickle (stuffed) - Indian Recipes

Following is the easy and simple recipe for stuffed mango pickle

Ingredients

• 2 kg Mangoes (Aam)
• 8 teaspoons mustard powder
• 3 teaspoons fenugreek seeds, roasted and ground
• 4 teaspoons full Red chili pepper (Lal Mirchi)
• 8 teaspoons aniseed powder
• 2 teaspoons ground Onions seeds (Kalonji)
• 8 teaspoons ground spices
• 1 small piece of asafoetida
• 2 teaspoons Turmeric (Haldi) powder
• 8 teaspoons Salt (Namak) for the masala
• 1/2 teaspoon ajwain
• 1/2 litre Oil (Tel)
• 12 teaspoons Salt (Namak) for Mangoes (Aam)

Method

1. Wash the mangoes and dry.
2. Make four cuts in each mango, taking care not to cut right through, and remove the stones.
3. Rub 12 teaspoons of salt and keep for 8 hours.
4. Heat the oil, fry asafoetida in it till it becomes brown.
5. Crush it and in the same oil, mix all the ground spices.
6. Fill in the mangoes.
7. Pack them in the jar and sprinkle the leftover masala over them.
8. Pour the leftover oil over the mangoes.
9. Keep in the sun for 2 to 3 days and then inside.
10. Shake the pickle every other day for 15 days.

Indian recipes - pavta patties recipe

Following is the simple and easy recipe for pavta patties.

Ingredients

• 11/4 cup soaked overnight Lima Beans
• 2 medium sized boiled, peeled and mashed Potato (Aloo)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Cayenne Powder
• 1 tsp Garam Masala
• 4 tsp Flour
• 5 tblsp Oil

Method

1. Boil the beans in enough water until very soft.
2. Drain them.
3. Knead all the ingredients including beans, except flour and oil, into a stiff dough.
4. Make equal size balls of the dough and flatten them slightly.
5. Heat the oil.
6. Roll each patty in the flour and shallow fry until golden and crisp.
7. Drain on a paper towel.
8. Serve hot with tamarind chutney.

Preparation time: 45min

Pavta Potato - Indian Recipes

Easy and simple recipe for pavta potao is as follows

You will require following ingredients to make Pavta Potato

• 11/4 cup soaked overnight Lima Beans
• 2 medium sized peeled & cubed Potato (Aloo)
• 1tsp Black Mustard seeds (Rai/Sarson)
• 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 medium sized finely chopped Onion (Pyaj)
• 4 tblsp fresh grated Coconut (Nariyal)
• Chopped Coriander Leaves (Dhania Patta)

Step by step method to prepare pavta potato recipe

1. Cook the beans in enough water till cooked but not too soft.
2. Heat the oil in a pan and add mustard seeds, allow them to pop.
3. Add asafoetida and onion.
4. Fry till onions become translucent.
5. Now mix turmeric, cayenne, coriander, salt and potatoes.
6. Add little water and cook until potatoes are soft.
7. Gently mix in the cooked beans, coconut and coriander leaves.
8. Serve hot.

preparation time: 35min

Bharwa Fish - Indian fish recipes

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.

Bharwa (stuffed) fish recipe is most popular in Maharashtra and north India.

Ingredients for bharwa fish

• 4 medium herrings (fish)
• 450 gms / 1/2lb potatoes (boiled, peeled and mashed)
• 1large onion
• 1tsp grated ginger
• 1tsp grated ginger
• 2 green chilies (finely chopped)
• 1tsp cumin seeds
• Salt To Taste
• 1tbsp lemon juice
• 1tsp vinegar
• 3/4th cup gram flour (besan)
• 50gms / 1/4th cup butter
• 2/3 cup water
• 1tbsp fresh soft bread crumbs
• Oil for deep frying
• For Garnishing :
• 1tbsp coriander leaves (chopped)
• 1 lemon (sliced)
• 4 lettuce leaves

method to prepare bharwa fish

1. Heat the butter in a frying pan and fry onion until golden.
2. Add cumin, ginger, salt, green chilies and coriander.
3. Mix together with the lemon juice, mashed potatoes and vinegar.
4. Clean and cut herrings and stuff with potato mixture.
5. Make a batter by beating gram flour, water and bread crumbs together until smooth.
6. Heat oil in a kadhai / wok.
7. Dip each fish in the batter and fry until golden & crisp on a moderate heat.
8. Garnish bharawan macchli (stuffed herrings) with coriander, lemon slices and lettuce leaves and serve hot.
9. Goes well as a side dish with non- vegetarian menu.

Time for preparation: 40min

North Indian Fish - Indian Recipes

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.

North India is well known for it's fish preparations

You will need 10 ingredients to make north Indian fish

• 8 fish fillet
• 200 gms gram flour
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp ajwain
• 1 tbsp red chili powder
• 1 tbsp lemon juice
• 1 egg
• 100 gms curd
• oil for deep frying
• Salt To Taste

step by step method for north Indian fish

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, curd, egg, ajwain, salt and water.
5. Keep marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.
7. Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Time for preparation: 30min