Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

pic courtesy:http://recipes.akanshaz.com/wp-content/uploads/2012/10/ilish2-610x300.jpg

Rista –Recipe

(A delicious main course item)

Preparation: 30 minutes

Cooking time: 30 minutes

Serves: Four

Ingredients:

-750 gm mutton minces with 130gm fat 

-1/2 turmeric powder

-6 tbsp soaked, strained and ground Kashmiri red chilies

-1 stick cinnamon

-3 cloves

-1tbsp fried shallot paste

-3 big black cardamoms

-5 small green cardamoms

-4tbsps saffron water

-4 tbsps ghee

-Salt to taste

Anise seed for garnishing

Recipe:

-Mash the mince in a mixer and shape into balls

-Boil in a pan with water enough to cover the mince balls

-Cook for 10 minutes till the mince balls rise to the surface of the water

-Add turmeric, chili paste, clovers, cinnamon, black and green cardamoms, fried shallot paste and saffron water.

-Cook for 4-5 minutes till gravy thickens

-Add salt to taste

-Heat ghee in a separate pan, add to the mince gravy and close with a tight lid for 2 minutes.

-Garnish with anise seed and serve hot.

 pic courtesy:http://paradisekashmir.net//wp-content/uploads/2014/04/rista.jpg

Red pepper tart – Recipe

(It’s a healthy tart, please try)

Preparation time: 15 minutes

Cooking time 2.30 hours

Serve: 5

Ingredients:

Tomatoes big -4

Red Peppers -2

Dry Thyme- ½ tsp

Olive oil -15 ml

Puff pastry 140 gm

Salt – to taste

Coarsely grounded black pepper

Recipe:

-Cut the tomatoes into halves, place on a baking try and sprinkle with thyme.  Cook in a preheated oven at 180 degree for 2 hours.

-Cut red peppers into half and take out the seeds.  Heat the olive oil in a pan and sauté the peppers for 2 minutes.

-Roll out puff sheet until about 6mm thick to fit a 7” cake tin.  Grease the tin and place the peppers and tomatoes on the bottom.  Sprinkle some black pepper and cover with the pastry sheet. Insert the pastry in and around the filling.

-Cook in the oven for 15-20 minutes.  Turn out with the filling facing upward and serve
pic courtesy:http://search.chow.com/thumbnail/620/0/www.chowstatic.com/assets/2011/06/29697_roasted_red_pepper_tart_620.jpg

Recipe: Delicious coconut balls.

(It’s easy and delicious and a healthy option when you are having those sweet tooth cravings)

Ingredients:

-500 fresh coconuts grated

-1 big can of condensed milk

Method:

-Keep about a cup of dry grated coconut aside

-Mix the remaining coconut with condensed milk till it is thick and you can give it the desired shape;

-Once the mixture is ready make into small balls and rolls the dry coconut you kept aside.

-Keep in the refrigerator for an hour and your coconut balls are ready to eat.

piccourtesy:http://bondibeauty.com.au/wp-content/uploads/2014/04/bliss-balls-coconut.jpg

Recipe: Methi Pulao

(It’s easy to make methi-water methi pulao)

Ingredients:

- Basmati rice- 2 Cups

- Ghee or Oil -2 tablespoon

- Cumin seeds (jeera) ½ tablespoon.

- Chopped green chilies -2 tablespoon

- Tomato puree- 2medium tomatoes

-Chopped fenugreek (methi)-3/4 cu

-Mint leaves -8 to 10

-Coriander (chopped) -1/4 cup

-Garlic-4 cloves

-Turmeric powder -1/4 tsp

-Coriander and cumin powder- 1tbsp

-Salt to taste.

Method:

1 Clean and soak the rice for 20 minutes using enough water in a deep bowl.  Keep aside.

2 Heat the ghee or oil in a deep pan, add the garlic cloves and fry for a bit.

3. Add the methi/fenugreek, coriander and mint leaves and sauté for another 5 minutes till the water dries.

4. Add the tomato and sauté for two minutes on a medium flame.

5. Add four cups of water, salt and all the other spices mix well and simmer till the rice is cooked.

piccourtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-urG-r6Rhyphenhyphen-fP2_fsCn6ZMkdzaV1LW_QyqJ2O-EyGDdZS-coo4vENbqcXzEJTZcFt8_AWz-9qQwMSuEiXLnCKg7KLqoAWt0Lm-TXIqmLga_sy5cp7kuwb4ZwYfoubTqjMpuxdhyphenhyphenYaVVg/s640/methi+pulao.jpg

Mango Lasagne

Ingredients:

For Pasta dough:

Refined Flour-400 gm

Smolina-100 gm

Egg-4 pcs

Olive oil -50 ml

Salt to taste

Stuffing

Mango-1kgs

White sauce – 150 ml

Tomato sauce- 250 ml

Cream -30 ml and nutmeg a pinch

Method:

Pasta dough

Mix flour, semolina and salt together in a bowl.  Add egg and olive oil, mix well and make stiff dough.

Lasagne:

Make pasta sheet by using pasta machine into required thickness.  Cut pasta sheet into 12” and blench into boiling salt water and cool.  Grease the baking tray and place one layer of lasagna sheet on the bottom.  Spread mango topped with tomato sauce, grated cheese and pasta sheet arrange two more layers in same way.  Spread creamy white sauce on top and graed cheese and bake.  Serve hot.

pic courtesy:https://d1kmr538ry62e3.cloudfront.net/~/media/cooked/thefeed/news/june/cooked_lasagne.ashx?la=en

 

Recipe: Light White Dosa

(It’s easy, light on the stomach and soft)

You can sprinkle it with coconut chutney or dust it with a little gun powder and its read to go.

Ingredients:

1 Cup soaked rice (soaked for at least 3 hrs)

½ cup grated coconut

½ tsp salt

5 cups water

1 tbsp oil

Method:

-Grind Rice and coconut to a very fine paste then add 5 cups water and salt

-Heat a non-stock pan and pour for ½ a minute or so

-Lower the heat and cover pan for ½ a minute or so

-Then dribble a few drop of oil around the Dos and serve.

 pic courtesy:http://static.flickr.com/81/225919677_c0d06bf7d6.jpg