AMRITSARI FISH RECIPE - Test of India.

Ingredients

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

Directions

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.

Courtesy : Indian Food Forever

Paneer Korma Recipe Tip

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Directions

1. Cut paneer in square pieces.
2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
3. Grate mava.
4. Heat clarified butter (ghee) in a pan.
5. Add onion (pyaj), tomato (tamatar) paste.
6. Continue cooking it on medium flame till ghee/oil begins to separate.
7. Add mava, cream (malai).
8. Simmer for 2 minutes.
9. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
10. Add cottage cheese (paneer) pieceswith 1/2 cup of water
11. When the gravy thickens put off the flame.
12. Take off the fire and serve hot.

Courtesy : Indian Food Forever

Goan Vindaloo (Pork)

Ingredients

1 kg: Lean pork cleaned
2 no: Medium onions, chopped fine
10 no: Cloves garlic
1 inch piece: Ginger
10 no: Dried red chillies/peppers
10 no: Peppercorns
8 no: Cloves
1 inch piece: Cinnamon
1 tsp: Cumin seeds
½ no: Mustard seeds
½ tsp: Sugar
½ tsp: Vinegar
2 tbsp: Oil
½ peg: Coconut feni
2 cups: Water
Salt as per taste

Directions :

1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
the vinegar and the water gradually.
7. Cover the pan and lower heat.
8. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Courtesy : Surf India