Egg Kurma

Ingredients

Boiled Egg: 4
Finely chopped onion: 1
Ginger paste: 1 tsp
Garlic paste:  1 tsp
Poppy seed paste: 3 tbsp
Melon seesd paste(Char magaz): 1 tbsp
Almond paste: 2 tbsp
Cashew nut paste: 2 tbsp
Coconut paste: 2 tsp
Curd : 1 tsp
Tomato chopped: 1 small
Cinnamon: 2
Green cardamom: 4
Clove: 3-4
Bay leaf: 2
Red chili powder: 1 tsp
Turmeric powder : 1 tsp
Garam masala powder: 1/2 tsp
Coriander powder: 1 tsp
Cumin powder : 1/2 tsp
Green chili : 1
White oil : as required
Salt : As per taste
chopped coriander for garnishing

Method

1. Heat oil in a kadai. Add boiled egg , turmeric powder, red chili powder and salt. Swallow fry the eggs and keep aside.

2. Heat remaining oil in a sama kadai. Add Add bay leaves, cloves, green cardamom,cinnamon. Saute for half a minute till fragrant.

3. Add chopped onions and stir-fry until golden in colour and then add ginger-garlic paste. Cook for another few minutes. Add chpped tomato and fry until raw smell of tomato goes.

4. Once These are cooked add poppy seed- melon seed -almond-cashew nut paste and mix well.

5. Add coriander powder , cumin powder, turmeric powder , red chili powder and cook till spice mix separates and the oil leaves the sides of the kadai.

6. Now add curd to the spice mix and mix well. Cook until gravy becomes slightly thickened.

7. Now add the coconut paste and stir well.

8. Check the seasoning.

9. Now add the fried egg to the gravy, green chili and  cook covered on low heat for 2 minutes.

10. Sprinkle some garam masala powder to it and cover the lid and let it seat for 15 mins.

11. Garnish with chopped coriander and serve hot with steamed rice/ pulao/ tandoori roti.

Paneer Butter Masala

Ingredients

Paneer (cottage cheese) :200 grams
Butter : 5 tbsp
Oil 1 teaspoon
Bay leaves : 2
Cloves : 2
Cinnamon : 2
Green cardamom : 3
Whole black pepper : 4
Dried red chillies :2
Coriander seeds crushed : 2tbsp
Onion sliced : 1
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Coriander powder : 2 tsp
Red chilli powder : 2 tsp
Turmeric powder : 1/2 tsp
Cashew nut paste : 2 tbsp
Tomatoes chopped : 2-3
Salt : as per taste
Kasoori methi crushed :1 tsp
Fresh cream : 3 tablespoons

Method

1.Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep   the paneer pieces soft.

3.Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, green cardamom,cinnamon, whole black pepper,red chillies and half of the   crushed coriander seeds. Sauté for half a minute till fragrant.

4.Add onion and stir-fry for until golden in colour and then add ginger-garlic paste. Cook for another few minutes. Add coriander powder, red chilli powder and chopped tomatoes. Cook on high heat till spice  mix separates and the oil leaves the sides of the kadai.

5.Add the cashew paste and mix well. Fry for another 2 minutes. Add butter if needed. Now add half a cup of water slowly while stirring. Add salt.

6.Check the right consistency of the gravy .Now add the paneer cubes and cook covered on low heat for 3-4 minutes.

7.Sprinkle crushed kasoori methi and mix well.

8.Now add fresh cream.Do not let the gravy boil. Keep the flame in low for 1 min and mix well. Switch off the flame.

9.Garnish with fresh cream and butter and serve hot.

Fish Chop

Ingredients

Any Kind of fish pieces : 400 gms (i used Rohu fish)
Large potatos (fully boiled and mashed): 3
Finely chopped onion : 3 tbsp
Garlic paste : 2 tsp
Ginger paste : 1 tbsp
Green chillies (finely chopped) : 2
Turmeric powder : 1 tsp
Red chilli powder :  1 tsp
Roasted cumin seeds (grinded) : 2 tsp
Garam masala powder : 1 tsp
Black pepper powder : 1 tsp
Coriander leaves (finely chopped) : 2 tbsp
Tomato (chopped) : 1
Chaat masala : 1/2 tsp
Egg: 3
Bread crumbs : 2 cup
Salt : as per taste
Oil for frying

Method

1.Clean the fish pieces. Here i used fish with bone but you can use either fish fillets or fish with bone.

2.In a deep pan, add water and add cleaned fish pieces and salt, let it boil. Skim off any scum that rises to the surface. Reduce heat and cook for 12-15 min. Switch    off heat and take out the fish from the stock.

3.Let the fish pieces cool down. Now discard skin and fish bones, mash well the fish pieces.

4.Heat 3 tbsp oil in a pan. Add chopped onions in it and fry until it becomes soft and brownish. Then add garlic and ginger paste in it. Fry for 2 minutes.

5.Now add tomato, green chilli and fry for 2 minutes. Now add mashed fish ,cook for 2-3 mins.Then add mashed potato,turmeric powder and chilli powder. Stir for another 3-4 minutes.

6.Add cumin powder, black pepper powder,chopped coriander leaves,and garam masala . Stir for another 1 minute. Switch off the heat, fish mix is ready now.

7.Let the fish mix cool down.I made flat round patty.Here I also made a patty which looks like a fish.But you can make any shape of your choice.

8.Take a bowl and crack the eggs and mix with little water. In another flat plate take bread crumbs.

9.Now dip each patty to the egg mixture and then coat them with bread crumbs.

10.Again dip the coated patty in egg mixture and roll in bread crumbs. When you are coating them with bread crumbs, press the patty gently to give a smooth shape.

11.Heat oil in a frying .Deep fry each side of patty till light brown and crispy. Your fish chop is ready.

12.Garnish with onion rings and sprinkle chaat masala on the top of the chop.

13.Serve hot with kasundi (Mastard sauce) or tomato sauce.

Fish Tandoori

Ingredients

• Fish fillet (boneless, skinless ,cut in pieces) : 500 gms  (I used Bhetki fillet)
• Corn Flour : 4 tsp
• All Purpose Flour : 4 tsp
• Rice flour : 1 tsp
• Ginger-Garlic paste : 2 tsp
• Tandoori masala pwd : 1 tbsp
• Red Chilli powder : 1/2 tsp 
• Green Chillies : 2
• Black Pepper : 1/2 tsp
• Yogurt : 2 tbsp
• Red Food Color : a pinch
• Onion : sliced in circles, for garnishing
• Lemon juice : 1 tsp
• Salt : as per taste
• Chat masala : 1/2 tsp
• Butter : for basting

Method

1.Wash and dry the fish fillet. Marinate the fillet with lemon juice and salt. Keep aside for 30 minutes.

2.Mix corn flour, all purpose flour, rice flour, salt, tandoori masala, food colour, red chilli powder, ginger garlic paste, rest of the lemon juice, black pepper powder to make a thick batter. 

3.Pour the mixture into a mixing bowl and add yogurt and mix well. 

4.Add  fish fillet to the batter and marinate for an hour. 

5.Preheat your oven or grill or wire rack to a medium high temperature (200 C/ 400F).

6.Remove fillet from marinade and wipe off excess. Baste the fish pieces with butter.

7.Now place the fillet on the grill and cook until slightly browned and tender.It will take almost 6-10 mins.

8.Now turn the fillet into the other side and baste with butter and cook until it is done. 

9.Sprinkle chat masala and serve hot with onion rings .