Rahu Fish Gravy - Prasad Naik
Recipe :
- Cut Cleaned washed Rahu Fish pcs to be Marinated with Salt and Haldi for 1 hour and to be shallow fried in Groundnut Oil and kept aside.
- For Gravy : Heat up Groundnut oil and add Panch Puran (Soaff,Ajwain,Rai,Kalaunji & Methi) with more of Soaff. Add Jeera, Kadipatta, and 1&1/2 Fine Chopped Onion. Sauté till Onions are translucent and gives a aroma of Panch Puran.
- Masala : Yellow Rai, Khaskhas, Imli, Fresh Coriander, Fine Chopped Green Chillis, Few Kashmiri Dry Mirchi for colour, to grind in a mixer. Now Masala for Gravy is Ready.
- Once the Onions are soft add 1tsp of Garlic Paste and 1/2 tsp of Ginger Paste & Salt to taste. Sauté for 2 minutes till GG paste's rawness goes, add Grounded Masala, mix well and sauté on slow flame till Oil separates. Now add Tomato Puri and sauté for a while. Add water for gravy consistency as required, take a boil till Tomato Puri is cooked and thickens the gravy.
- Now add Fried Rahu Fish and take a boil till fish is well blended with a Gravy. Garnish with Chopped Fresh Coriander and your Rahu Fish Gravy is ready to serve.
Lasooni Potato with thin gravy and Karela Roast Subjee - Prasad Naik
Recipe -Lasooni Potato with thin gravy(Batatya Chi Khadkhadi, called in Marathi) :
- Take 2 Big Potatoes and cut them in cubes.
- In a Vassal take 2 tsp oil to be heated, add Little Sugar, 2 tbsp of Garlic paste, 1 tsp Garam Masala,1 tsp Red Chilli Powder, 1/2 tsp Haldi,1/2 tsp Salt.
- Add Potato cubes mix well adding 2 glasses of water. Let it Boil with lid on for 10 minutes. This is bit watery gravy but you can make it little thicker by boiling it for 15 minutes if you wish to.
- Your Lasooni Potato with Thin Gravy is ready to serve.
Recipe -Karela Roast Subjee :
- Wash and slice the Karela in round shape, add 1/2 tsp of salt massage the Karela slices well and keep aside for 10minutes. Now squeeze the slices well and remove the bitter water.
- In a Kadhai 2 tbsp oil to be heated. Now add 5 Slit Green Chillis, 1 tsp Garam Masala, add Squeezed Karela slices and keep stirring till its bit dark brown and roasted well. Now add 1 tsp Salt and its done.
- Some people add Onions but in this simple recipe we have not added any Onion because then it becomes soggy. There is no Garlic in this.
- Your Karela Roast Subjee is ready to serve.
Onion Dosa - Prasad Naik
Recipe :
- In a readymade Dosa batter added Rava for crunchyness, Fine Chopped Onions, Fine Chopped Green Chillis and Fine Chopped fresh Coriander. On a non stick tava with few drops of oil made made it nice and brown.
Oats Mini Uttapa - Prasad Naik
Recipe :
- 1 cup plain Oates Add 2 tbsp. each of Dahi and Besan, grind it in mixer by adding water, to have a Uttapa batter consistancy.
- Add fine chopped Onion, Green Chillies, Salt and fresh Corander. On non stick pan make small or any size of Uttapa as you wish, greasing the Pan lightly. Cook nicely from both sides.
- Oats Uttapa ready to eat with Green Chatni or Tomato Ketchup as you like.
Pomfret Curry - Prasad Naik
Recipe :
- Cut and cleaned pomfret Pcs 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.
- Heat 2tbsp of oil in Vessel, add 1 fine chopped Onion, 1 tsp Ginger Paste and 1 tsp Green Chilli paste. Saute till Onions are translucent.
- Now add Grounded Paste by adding a glass of water and take one boil. Now add Pomfret cut Pcs. Take one more boil, as Pomfret cooks very fast. Gas off. Now your Pomfret Curry (Kalvan) is ready to serve with hot Boiled Rice. Today I had with Neer Dosa.
