Archive for January, 2010
Doi mach is a Bengali dish.
fish (mach) is cooked in dahi (doi).this is very popular dish.
Ingredients:
| Rohu fish pieces |
4-6 |
| Dahi |
100 gm |
| Red chilly powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Onion |
1 |
| Garlic cloves |
2 |
| Ginger |
1/2″ |
| Whole red chilly |
2 |
| Sugar |
1/2 tsp |
| Elaichi |
2-3 |
| Dalchini |
2 pieces |
| Tejpatta |
2 |
| Oil |
|
| Salt |
|
How to make Doi Mach:
Clean and wash fish pieces finely.
Make pieces in rectangle shape.
Apply turmeric powder,1/2 tsp red chilly powder and salt to fish pieces.
Keep aside for 15-20 min.
Make fine paste of ginger,garlic and onion.
Whisk the yogurt with half cup of water.
In a kadai heat oil and fry marinated fish pieces lightly.
Remove from oil and keep aside.
Now in remaining oil add whole red chilly, elaichi. dalchini and tejpatta.
Add onion,ginger,garlic paste and fry till light brown.
Add yogurt and 1/2 cup of water.
Stir finely and add 1/2 tsp red chilly powder,little salt and sugar.
Cook till the water dry up.
Lastly add fried fish.
Cover and cook on low flame for five min.
Doi mach is ready.
Serve with rice.
January 27th, 2010
Ingredients:
| Dudhi (lauki) |
250 gms |
| Curd |
100 gm |
| Black pepper powder |
1/2 tsp |
| Coriander leaves |
1 tbsp |
| Salt |
|
How to make Dudhi Ka Raita:
Wash,peel and grate lauki.
Boil grated dudhi for 2-3 min.
Drain and keep aside.
In curd add black pepper powder, coriander leaves and salt.
Mix finely.
Now add boiled dudhi.
Dudhi ka raita is ready.
Keep in refrigerator and serve cool.
January 19th, 2010
Ingredients:
| Panipuri ki puree |
25-30 |
| Potatoes |
4 |
| Sprouted moong |
1 tbsp |
| Green chutney |
1/2 cup |
| Khajur imli ki chutney |
1/2 cup |
| Thick dahi |
2 cups |
| Red chilly powder |
1 tsp |
| Roasted jeera powder |
1 tsp |
| Chat masala |
1 tsp |
| Coriander leaves |
1 tbsp |
| Shev |
2 tbsp |
| Sugar |
1 tbsp |
| Salt |
|
How to make Dahi Shev Batata Puree:
In dahi (curd) add sugar and roasted jeera powder.
Beat finely and put in refrigerator.
Chop coriander leaves finely.
Boil potatoes and mash them finely.
In potatoes add sprouted moong,1/2 tsp red chilly powder,1 tsp chat masala and salt.
Mix finely.
With index finger make hole on all purees.
Stuff the potato mixture in all purees.
Now add 1/4 tsp green chutney and khajur imli ki chutney in each puree.
While serving put the purees in dish.
Add finely beated dahi on each puree.
Garnish with finely chopped coriander leaves and shev.
Dahi shev batata puree is ready.
January 13th, 2010
Ingredients:-
| Tur dal |
3/4 cup |
| Tomatoes |
2-3 |
| Besan |
2 tbsp |
| Gawar |
50 gms |
| Ladies finger |
50 gms |
| Green chillies |
2-3 |
| Red chilly powder |
1 tsp |
| Turmeric powder |
1/4 tsp |
| Jeera |
1 tsp |
| Methi dana |
1/4 tsp |
| Hing |
1/2 tsp |
| Kadipatta leaves |
4-5 |
| Kokum |
7-8 |
| Coriander leaves |
1 tbsp |
| Oil |
4 tbsp |
| Salt |
How to make Sindhi Kadhi:-
Wash tur dal and soak for 20 minutes.
Cut tomatoes into 4 parts and add in dal.
Cook dal in a pressure cooker till done.
Mash finely and strain.
In a vessel heat 2 tbsp oil and add 1/2 tsp jeera,methi dana and hing.
Now add besan and roast on low flame for 4-5 minutes.
Add 2-3 cups of water and stir continuously.
Add cooked and mashed dal with salt, red chilly powder,turmeric powder, kokum and salt.
Allow to boil.
In another pan heat 1 tbsp oil and fry slit ladies finger,green chilly and gawar.
Add fried vegetables in dal.
Allow to boil again.
Lastly in a small pan heat 1 tbsp oil.
Add 1/2 tsp jeera and kadipatta.
When jeera starting to splutter remove the pan from the flame and pour in dal.
Sindhi kadhi is ready.
Garnish with finely chopped coriander leaves.
Serve with rice.
January 6th, 2010
