Channa in Tomato Gravy.

Channa in Tomato Gravy - Prasad Naik  

Soak Channa overnight, wash and pressure cook in a Pressure Cooker by adding 4 glasses of water and salt with 3 whistles, keep the Channa Stock Separate and Boiled Channa Separate.


Now in a Kadhai make 4 Onions Brown with 1 tbsp of Oil, add 4 Fine Chopped Tomatoes and 2 tbsp of Coriander Seeds. Sauté till Tomatoes are cooked well and rawness goes. Now grind this mixture to paste and keep aside.

Now in same Kadhai take 2 tbsp of Oil, 2 Tejpatta, 2 Clove, 1 inch Dalchini & 5 Black Papper Corn. Fry them well till you get an aroma. Add 2 tsp of Garlic Paste, 1 tsp of Ginger Paste, 1 tsp of Garam Masala, 1 tsp of Red Chili Powder, 1/2 tsp of Haldi & sauté for a minute. Then add the Onion-Tomato-Coriander Seed grounded paste and Cooked Channa with 2 glasses of Channa Stock. Sauté and mix everything well & close the lid till you get one boil. The 4 Tomatos would give nice colour to the Gravy. Add salt to taste as while boiling the Channas we have added Salt.
Take one more boil and your Channa in Tomato Gravy is ready. Serve by garnishing with Fresh Coriander.

Chilly Cheese Corn

Chilly Cheese Corn - Vinaya Prabhu
100 gms sweet corn pressure cooked
2 tbsps Amul butter
Salt
A pinch of chilly powder
A dash of lime juice
1 cube of Brittania cheese grated
Chilly flakes and coriander leaves to garnish.

Heat Amul butter and saute the boiled corn. Add the chilly powder and salt and half of d grated cheese. Transfer it to a serving dish once the cheese has melted and garnish wd chilly flakes, lemon juice coriander leaves and the remaining cheese.

Trikoni Paratha

Trikoni Paratha - Suresh Sawant

Wheat flour 2 cups
Corn flour 1 / 2 tspoons
Salt and sugar as per taste
Hot oil 2 tspoons
As usual prepare a dough and
Rest it for 10minutes.
Again Knead it .Add little oil if required. When done soft alike
Make med sized balls
Take one ball and roll it as a big poori
Apply oil allover it and sprinkle atta on it
Then at first fold Iike half circle. Then again fold it. Now the shape will be triangular
Roll it as usually paratha is made
Heat a tawa. Now put gas on medium flame
Put rolled paratha.
Very first roast from both the sides
Now put gas on sim
Apply desi ghee on paratha from both the sides
Now roast it till the golden coloured spots are seen on paratha.
Remove from gas.
As like make rest of parathas
So this is very simple recipe for Triangular Paratha

Mixed Veg Aalu Paratha

Mixed Veg Aalu Paratha - Suresh Sawant

Boiled Potatoes grated stuff 1 cup
Cabbage finely chopped qtr cup
Carrot grated qtr cup
Green chilly crush 1 t spoon or as req
Green coriander chopped
Ggarlic Paste 1 / 2 tspoons
Salt and sugar as per taste .
Amchur powder half t spoon
Turmeric Powder pinch of.
Mix all above ingredients and make a perfect stuffing. You can vary the ratio of ingredients as per choice.

Wheat flour 3 cups
Salt as per taste
Hot oil 2 t spoons
knead it with little water. Dove should be so soft so that stuffing will not spread out. Rest it for 10 minutes. After 10 minutes again knead the dove and make med sized balls
Take one ball and with the help of little oil shape it to a katori or you can say deep.
Take the veg mix little more than the ball. Stuff it and close the ball perfectly. With the help of little flour roll it with soft hands.
Now heat the tawa or pan. When heated put gas on sin to medium. Put the paratha on tawa. After few seconds turn it to other side.
Now apply desi ghee or butter alover the paratha. Turn to other side and here also apply desi ghee. Put gas on sim now.
Roast the paratha till the slight golden spots are seen on it.
When done remove to a serving plate.
Your Mix Veg Aalu Paratha is ready to
Serve with fresh yogurt or chutney or sauce.

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.