Indian Fish Recipe - Fish Fillets in Curry Sauce (Non-Veg)

FISH FILLETS IN A CURRY SAUCE - Curry dar macchi

Serves : 4-5

Style : East Indian (Bengali )

Ingredients :
2 pounds thick fish fillet, such as blue fish and mackerel, skinless
2 1/2 cups milk
1 teaspoon salt
lots of freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
5 tablespoons bread crumbs
4 tablespoons unsalted butter (half stick)
1/4 cup good curry powder
2 tablespoons all-purpose flour
3 tablespoons finely chopped fresh cilantro
2-3 teaspoons fresh lemon juice

Method :
1. Arrange a shelf in the upper third of the oven and preheat to it highest temperature.
2. Spread out the fish on a baking dish.
3. Combine the milk, salt, pepper and cayenne and turmeric in a pitcher and pour over the fish.
Set aside.
4. Measure and chop remaining ingredients.
5. Then lift fish out of milk and dust both sides with the breadcrumbs, patting them on so that
they adhere. Reserve the milk.
6. Now put the fish in a shallow baking dish lined with foil.
7. Dotwith 2 tablespoons of the butter and bake for 15 minutes.
8. While the fish bakes, set the milk to heat, but do not boil.
9. Melt the remaining 2 tablespoons of butter in a small heavy skillet or sauce pan over
medium-low heat.
10. When the butter has melted and is bubbling, put in the curry powder. Stir for a minute.
11. Now put in the flour. Stir for about 2 minutes. It should keep bubbling.
12. Take the sauce pan off the heat and using a whisk, beat in the hotmilk.
13. Now put the sauce pan on med-high heat and stir with the whisk until the sauce comes to a
boil. Boil for a minute, whisking all the time.
14. Add the cilantro and lemon juice. Stir to mix them in.
15. Put the fish on a serving plate or on individual plates.
16. Pour the sauce over all and serve quickly. Extra sauce if there is any, should be served on
the side.

Source : Recipe Cottage

Indian Recipes - Maharashtrian Snack

Maharashtrian Snack : Savory Beaten Rice (Kaanda Poha)

Beaten rice flakes (also called poha in India) tempered with spices and cooked with sauteed onions (kaanda).

Serves : 4

Cooking time : 10 minutes

Style : Maharashtrian

Ingredients :

4 cups beaten rice flakes - thick variety (jaada poha)

2 tablespoons oil

1 teaspoon(s) mustard seeds

1 teaspoon(s) cumin seeds

2 green chilli(es) slit or chopped fine

1 sprig curry leaves

2 big onions sliced fine

½ teaspoon(s) turmeric powder

4 tablespoons chopped fresh coriander

salt to taste

chopped fresh coriander to garnish

Method :

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle.

3. Add the green chillies and curry leaves.

4. Add the onions and turmeric powder.

5. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish.

6. Add the chopped fresh coriander and stir-fry briefly till they wilt.

7. Mix in the beaten rice and salt to taste.

8. Mix in a few tablespoons of water into the beaten rice.

9. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the

beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it

tends to harden. Keep covered for a few minutes before serving.

TIP:
Beaten rice is available in two varieties; thick and thin.
Serve hot garnished with chopped fresh coriander

Source : Syvum

Indian Dal Recipes - Dal Sag

Indian Gujrati Recipe - DAL SAG ( Curry for Rice )

Ingredients :
1-1/2 cups mixed dal
1 lb (450g) spinach
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli powder
2 tablespoons ghee
1 onion, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon garam masala

Method :
1. Wash the dal and leave to soak.
2. Wash the spinach and chop finely.
3. Boil 3 cups of water and add the drained dhal, turmeric, salt and chilli.
4. Cook for 5 minutes and add the spinach.
5. Keep on a medium heat till most of the moisture has gone.
6. Meanwhile heat ghee and fry the onions, mustard seeds and cumin seeds till golden.
7. Stir into the dal and spinach with a teaspoon of garam masala.
8. Keep on a moderate heat till cooked.
9. The dish is dry, but add a little water to prevent catching.
10. Serve hot with rice.

Source : Recipe Cottage

Indian Startes - Cottage Cheese Cutlets

North Indian Starters - Cottage Cheese Cutlets(Paneer Tikkis)

Cottage cheese (also called Paneer in India) combined with potatoes and spices when fried as cutlets / patties simply melt in the mouth.

Serves : 4

Cooking time : 10 minutes

Ingredients :
300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying,
salt and pepper to taste

Method :
1. Place the bread slice(s) in water just enough to soak them for about a minute.
2. Squeeze gently between palms of hand and discard excess water.
3. Tear into small pieces and keep aside.
4. Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander
leaves, bread pieces,salt and pepper. Shape the mixture into patties.
5. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes.
6. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till
both the sides are golden brown. Fry the remaining patties in the same way.
7. Serve immediately with Green Chutney and/or Tomato Ketchup.

Source : Syvum

Indian Recipes - Cream of Vegetable Soup

Easy Indian Food Recipies - Cream of Vegetable Soup

Serves : 4

Cooking time : 15 minutes

Ingredients :

- 200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.

- 1 medium onion(s) chopped

- 2 tablespoon(s) butter

- 1 tablespoon(s) plain flour (maida)

- 4 teacups milk

- 1 teacup(s) water

- salt and pepper to taste

Method :

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds.

3. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
4. Add the flour and milk. Stir well.

5. Now add the vegetables and water.

6. Mix well and keep on medium heat for about 4 minutes.

7. Season with salt and pepper.
8. Serve hot with croutons.

Source : Syvum