Motiyali fish Curry (Kalvan) with Raw Mango

Motiyali fish Curry (Kalvan) with Raw Mango - Prasad Naik

Cleaned Washed Motka were taken.
For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water.
Make a Tadka by Heating 2 tbsp of oil in Vessel, add 1 inch grated Ginger and 4 Slit Green Chilli.
‌Now add Grounded Paste by adding a glass of water and take one boil. Now add Motka Fish along with Raw Mango so that fish remains intact and doesn't break. Add salt to taste, Take one more boil and put off the gas. Now your Motka fish Curry (Kalvan) is ready to serve with Rice or Laps

Bombil (Bombay Duck) Bujana

Bombil (Bombay Duck) Bujana - Prasad Naik


First clean and wash Bombils and apply Salt and Lime on it and keep fot 10 minutes and then Rinse it of with water. Keep aside till curry is ready. 

In a Vessal take 4 big cut Onions (like a Salli-Straight Cut), 

2 tbsp of Oil,

4 tsp Garlic Paste, 

2 tsp Garam Masala, 

2 tsp Red Chill Powder, 

1/2 tsp Haldi, 

Salt 1 tsp, 

Fresh Coriander fine chopped 1cup. 

Mix all this with your fingers by squeezing it gently in a Vessel. 

Put on gas for 5 minutes. Add 2 glasses of water, 2tsp Imli paste and sauté till its boiled. 

Add Bombil ( Bombay Duck) fish in boiling mix, put the lid on and put off the gas. Bombil cooks fast. Do not overcook, as its very delicate fish. If overcooked it breaks and becomes messy. 

Garnish with more Fresh Chopped Coriander and enjoy Bombil Bujana with Rice Roti or Bhakri or Lapsi as you like. Serve Hot.

Pomfret Fish Fry

Pomfret Fish Fry - Suresh Sawant

Pomfret 5 / 6 Cleaned, kept as a single pce n gave small cut then washed drained n marinated with Salt Kokam juice for half an hour. Then washed and drained. After marination when washed it helps to reduce the particular smell of fish.

Turmeric powder qtr t spoon
Red chilly powder 3/4 t spoons or as req
Dhaniya Powder 2 t spoons
Kashmiri red chilly powder 3 / 4 tSpoons or as req .
Kokam juice 1t spoon or as req
Salt as req
Mix all ingredients and apply to the fish pieces. Wait for 10 minutes.

Take rice flour and thin rawa/ Suji and mix well .
Now in a flat pan add oil and heat it
As oil heated properly put gas on sim or medium .
Coat the fish pieces with the flour mixture and put in a pan .

Put gas on sim or on med .
After 2 minutes just check.
When done from one side turn to other side .As like shallow fry all the pieces . When done transfer to a tissue paper plate .
Transfer to the serving plate .
Your Fish fry Pomfret is ready to serve.

Fish Curry Malwani

Fish Curry Malwani - Suresh Sawant

Fish Mandeli few pcs
Marinate the fish pcs with salt for half an hour.
Then washed and drained.
Red chilly Bedgi 2 / 3 or as req
Kashmiri red chillies 3 / 4 or as req
Tamrind small leamon sized
Dry coriander 2 t spoons or as req
Turmeric one small pce
Soak all above items in water for 10 / 15 minutes.

Green coriander little
Black peeper 3 / 4
Methi Seeds few
Grated Fresh coconut 1 cup
Onion 1 small sliced
Garlic flakes 3 / 4
Take all above items and grind to a fine paste.
Tempering of
Garlic flakes 2 crushed
Curry leaves few
Onion chopped 1tspoon
Salt as per taste
Oil 2 t spoons or as req
Green coriander chopped For garnishing

Method
In a kadhai oil and heat it.
Add garlic and saute till become golden coloured. Add curry leaves onion and saute till become slight brown
Now add grinded paste and saute for
3 / 4 minutes or till the rawness ends.
Add water as required and let it be boiled As it reaches to boil put gas on sim.
Add salt Kokam petals and mix well.
Again cook it for 2 minutes.
Now add fish pcs .
Put gas on sim now.
After 2/3 minutes just check if done
Tansfer ready curry to a serving bowl.
(Always Take out the fish pieces carefully)
Garnish with green coriander.
Your Fish Curry is ready to serve

Fish Tikhala

Fish Tikhala - Suresh Sawant

Fish Mandeli 10 / 15 pcs. Marinated with salt for half an hour. Then washed and drained.
Ingredients are same as like used for curry preparation

Bedgi chillies 3 / 4 or as req
Kashmiri red chillies3 / 4 or as req
Turmeric one small pce
Dry coriander 2 t spoons or as req Tamrind small qty or as req
Soaked in little water for 10 / 15 minutes
Then added
Grated Fresh coconut half /1 cup or as req
Onion chopped small sized 1
Garlic flakes 3 / 4
Green coriander little
Black peeper 3 / 4
minutes seeds few
And grinded to a somewhat rough consistency. Keep aside.
Tempering
Garlic flakes 2 crushed
Curry leaves few
Onion chooped 1tspoon
Salt as per taste
Kokam petals 2 or as req
Oil 2 / 3 t spoons or as req
Green coriander for garnishing
In a kadhai add oil and heat it.
Add garlic crushed and saute for a minute.
Add onion and saute till become golden coloured. Add curry leaves and saute a little.
Add grinded paste and saute till the rawness ends. Add little water and cook it for 2 / 3 minutes.
Now add salt Kokam petals and mix well.
Wait for 2 minutes. Put gas on sim now.
Add fish pcs and mix with soft hands.
Let it be cooked for 2 / 3 minutes as fish cooks in very less time.
Now transfer to a serving bowl. Garnish with green corriander and Serve hot
Fish Tikhala

Kerala Style Fish Curry

Kerala Style Fish Curry - Suresh Sawant

Ingredients
Fish as per choice Few pcs
Marinated with salt turmeric powder and salt for 15 / 20 minutes
Dry coriander 1 / 2 tspoons
Cumin seeds 1 t spoon
Both dry roasted
Fresh grated coconut 1 cup or as req
Tamrind pulp 1 tspoon or as req
Dry red Chillies 2 / 3 or as req
Take all above items and grind to a smooth paste adding little water. Keep aside.
Curry leaves few
Chopped onion 3 / 4 tSpoons
Tomato 1 small chopped
Ginger grated Half / 1 t spoon or as req
Salt as per taste
Coconut milk half cup
Coconut oil 2 t spoons or as req
In a kadhai add oil and heat it. Add onions and saute till the rawness ends. Add ginger curry leaves and sauté a minute. Add tomato chopped and saute till become soft.
Add grinded paste and saute for 2 / 3 minutes. Add salt and water as required. Let it be cooked till the boil come.
Put gas on medium now.
Now add marinated fish and mix with soft hands. Wait for a minute.
Add coconut milk and wait for 2 minutes. Put off the gas now.
Transfer the ready curry to a serving bowl. Your Fish Curry in kerala style is ready to serve

Sukkale Sungta Sukha

Sukkale Sungta Sukha - Nutan Shenoy-Kini

Clean the dry shrimps removing the head tail n waste parts. Soak in warm water n wash off in colander. Let dry. Chop onions. Saute them in oil with chopped garlic. Meanwhile grind a dryish Masala with fresh coconut, chopped onion, coriander seeds, dry red chillies (I used bedgi n Guntur) chopped garlic n tamarind. Add the ground Masale to the sauted onion garlic. Add chopped raw mango pieces. Cover n let boil. Now add turmeric powder n salt. Mix well. Add the shrimps. Mix well
Cover n cook. Garnish with chopped cilantro n serve.

Clams/Kubbae/Marvayi Sukkha

Clams/Kubbae/Marvayi Sukkha - Shivani S Pai

In a pan add oil to this add chopped onion when little pink add chopped garlic, curry leaves, red chilly powder, haldi pow. .saute for a mt
To this add previously boiled clams ( do not add boiled water as it gets salty) mix properly
Add tomato, Jeerapowder, coriander powder, little garamasala powder..... Mix well..
Add little water cover & cook for 10 mts...check in between
Lastly add salt & grated coconut mix well
Tasty tasty sukkha ready to serve

Panèer Pepper Butter Masala

Panèer Pepper Butter Masala With Parata- Roopa Bhandary

Ingredients

Paneer 250Grams, 

Curry pdr - 1T sp, 

Butter - 1Tb sp, 

Tomatoes 3 ,

Red Bell pepper -1, 

Red chilly - 2, 

Ginger & garlic chopped -1Tsp, 

Onion (medium size) 1, 

Oil 1Tb sp, 

Cream 2Tb sp, 

Kasoori methi -1/2T sp,

Salt To Taste

Directions
1. Heat oil in a pan add chopped onions, chopped ginger and garlic, red chilly, add red bell pepper, tomatoes, kasoori methi, salt, put the lid on and cook this in a slow flame till tomatoes and bell peppers are tender. 

2. Let it cool down put this into a blender make a paste.

3. Heat butter in a pan add curry powder, cook this for 4 minutes, add tomato, bell pepper paste, mix it. 

4. Once come to boil add paneer, cream, mix this and cook it for 5 minutes and switch off the flame.

Parata

Ingredients

Maida - 4 cups (plain flour or all purpose flour)

Salt - 1 tsp

Sugar - 1 tsp

Oil - 1/3 cup to 1/2 cup, 

approxWater as required

Method

In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.

Recipe Courtesy...Sailusfood.com

Chicken Dhaba Style

Chicken Dhaba Style - Nutan Shenoy-Kini

Wash cut chicken n marinate with lime juice chilly powder kashmiri chilly powder,gg paste, salt n turmeric pwdr. Keep aside for half an hour.

In the meanwhile thinly slice the onions n brown them well. Blanch tomatoes. Blend thick curds. Blend all togedr. In a thick bottomed vessel tk half ghee n half oil. Dhaaba ppl use vanaspati. Add the ground masala, let it fry till oil separates. Now add the chicken n mix so that all pieces are well coated. Roast dhania jeera saunf tej patta dalchini laung chakraphool kesarphool dagadphool n shahjeera. Grind to a powder. Adjust chilly powder n salt. Mix let it boil. Add the roasted powder n mix well. Now add boiling water as per consistency desired. Cover n cook on medium flame. Once its done, garnish with chopped cilantro. Ur dhabba ishtyle chicken is ready to be had with ghee rice / jeera rice/ simple peas pulao/ rice roti/ jowari bhakri or simple naan or phulkas.

Chicken Sukha

Chicken Sukha - Nutan Shenoy-Kini

Roast onions in lil oil. Roasted grated dry coconut (khobre). Grind with ginger garlic n blanched n deskinned tomatoes keep aside. Dry roast coriander seeds, cinnamon,cloves,caraway seeds,star anise and lots of pepper. Grind to a dry powder. Marinate chicken with thick yoghurt, chilly powder, salt, lime juice, lil gg paste n turmeric powder. The chicken n curds give out water, so plz dont add water while cooking chicken.Take 2 tbsp ghee, add a bay leaf. When it changes colour, add the chicken n saute fr 5 min on low flame. Now add ground paste when its 3/4ths done, add the ground powder n mix well. Cook till done. Garnish with chopped coriander n serve with rice roti, chapatis or ghee / jeera rice.

Chicken Curry

Chicken Curry - Deepa Nayak
Recipe

Clean the chicken pieces n marinate it with, chilli pd, coriander pd, pepper pd, kitchen king masala, maggi chicken cubes ( 1 packet only) , a little meat masala , turmeric pd n salt. Keep for about 30 mts.
Heat oil in s pressure pan and fry the onions( cut lengthwise). When it is slightly brown add ginger garlic paste n fry . Add chopped tomatoes n fry till the raw smell goes. Then add the marinated chicken n fry for about 3-4 mts. Add little water n pressure cook for about 5 mts. Garnish with coriander leaves n serve with rotis or ghee rice.

Egg Sukha

Egg Sukha - Vidya Nayak

Ingredients....

6 boiled eggs (cut into 4 slices)
2 onions chopped
1 tomato chopped
1tbsp chilli pd
1tsp haldi
2tsp coriander pd
2tsp garam masala pd
2tsp ginger garlic paste
Curry leaves
1/2 grated coconut
Salt

Fry onions till golden add curry leaves....tomato...fry for few minutes add chilli pd...haldi....coriander pd...garam masala pd....ginger garlic paste fry for 5 minutes on low flame add grated coconut mix fry well for 5 minutes add salt 1cup water boiled sliced eggs mix n cook till it becomes dry finally add coriander leaves.

Malabar Fish Curry

Malabar Fish Curry - Preeti Baliga

http://josculinaryjourney.blogspot.in/…/malabar-fish-curry.…

Chicken Poha Bhujing

Chicken Poha Bhujing - Anagha Kulkarni

A famous street food from Virar.
Make a mixture of Coriander powder, cumin powder, salt & turmeric. Apply this to the pieces of potatoes & boneless chicken pieces and grill them. For more flavor, when the pieces are half done, remove them from the grill & fry them in oil. On medium flame in a pan add oil, curry leaves, sliced onions, the grilled pieces, and masala ( ginger-garlic-green chilli paste, grated & roasted dry coconut, 3/4 cloves, cardamom & cinnamon). Add washed poha, a little salt, mix well, add lemon juice, chopped coriander leaves & serve.

Saoji Mutton Curry

Saoji Mutton Curry - Preeti Baliga

http: //josculinaryjourney.blogspot.in/.../09/saoji-mutton.html

Mandeli in Green Curry

Mandeli in Green Curry - Prasad Naik
Recipe :
For making Green Paste :
4 cups of Fresh Coriander , 5 Green Chillis, 1 Cup Garlic, Imli Paste 1 tsp, 1/2 Grated fresh coconut. In Mixer make a fine paste.
In a Kadai 2 tbsp Oil to be heated, 1 big fine chopped Onion to be made light Brown. Add Fine Green paste and saute till the Rawness of Green Masala and Garlic goes. Take one Boil. Now add 1 tsp of Salt and then add cleaned Mandeli ( No Marination Required ) and take just one boil. This fish is very tender so do not over cook.
Your Mandeli in Green Curry or Mandeli Cha Hirva Kalvan is ready to serve.😁

Green Chicken

Green Chicken - Prasad Naik

Recipe :

• Marination : 1kg Chicken Pcs, 2tsp Garam Masala, 2tsp Garlic Paste, 1 Lime Juice, 1tsp Salt. Mix Well and keep aside for min 1 hour. 
• Green Masala : 3 Cups of Chopped fresh Coriander,1/2 Cup Chopped Mint, 5 Pods of Garlic, 1/2 inch Ginger, 2 Big Onions, 2 inch Cinnamon , 2-3 Cloves, 5 Cardamom, 10 Black Paper Corn. Grind all the ingredient by adding water and make a fine paste. 
• In a pressure cooker take 2 tbsp of oil and heat it. Add 2 Tejpatta. Then Add Green masala, saute till it gives an Aroma. 
• Add Marinated Chicken and sauté for 10 minutes till the masala is coated on Chicken and Chicken pcs colour changes. 
• Add 4 glasses of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own. 
• Your Green Chicken is ready to serve with Steam Rice, Chapati or Tastes best with Bhakri.

Methi Chicken

Methi Chicken - Prasad Naik

Recipe : 

• Marinate Chicken Pcs in 1 cup curd, 1/2 tsp Haldi, 2tsp Garam Masala, 2 tsp Garlic paste, 1 tsp Ginger paste, 1 tsp Salt.
• Keep for minimum 4 hrs or overnight in fridge is desired. Take Kadhai, 
• Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste. 
• In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasoori Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma. 
• Add Marinated Chicken in it and mix well. 
• Put a lid on and let the Chicken cook in the manation juice. The chicken would soak the juices and would become dry with marination coating on pcs. 
• Add Onion Tomato paste and saute for 2 min and adjust the consistancy by adding the water as per your requirement. 
• Take one boil. Gas off. Methi Chiken is ready to serve.

Egg Masala

Egg Masala - Nutan Shenoy-Kini
Recipe:Sauted 1 kg chopped onions in oil for 20 boiled eggs. Once the onions were well browned, added 1/2 kg chopped tomatoes n sauted till soft n mushy. Ground the two, once cooled. In a degchi, deep fried all eggs till crisp brown. In the same degchi, added 2 tej pattas (bay leaves), let them brown,on low flame, n added gg paste n sauted till raw smell disappeared. Added the ground tomato-onion paste, turmeric pwdr, chilly pwdr, kashmiri chilly pwdr, Everest kitchen king masala, mixed, added lil water and let it boil. (Adding fresh curd is an option in case you need more gravy). Once it boiled well, added the browned eggs, salt to taste, mixed well n garnished with chopped cilantro n served hot with rotis. Goes well with rice too.