FISH IN MUSTARD

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

KATHAL ALOO KI SUBJI

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Kathal/jack fruit  - 500 gms
Chopped onion  -  1/2 cup
Ginger - 1 inch stick
Garlic cloves  - 4 - 5
Tomato - 1
Cumin seeds - 1/2 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Kashmiri mirch powder - 1/2 tsp
Cardamom   -  1
Black pepper  -  3 - 4
Cloves - 2 - 3
Cinnamon - 1 inch stick
Salt - to taste
Oil - 4 tbsp
Green coriander leaves - 1 tbsp

METHOD
Spread some oil on your palms,chopping board and knife.
Peel the skin of the jack fruit chop and wash it
Pressure cook the kathal and aloo
Once cooled ,open the lid ,remove the skin of the potatoes and chop it
Heat oil in a pan,add kathal and potato pieces  fry and strain it.
Again heat oil in a pan add cumin seeds to crackle.
Add chopped onion and fry until transparent.
Take a blender add chopped onion,ginger garlic,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a fine paste.
Now add onion masala paste and saute for 4 - 5 mins.
Add coriander powder,red chilly powder,turmeric powder and kashmiri mirch powder and 2 tbsp water and mix well.
Add chopped tomato and cook for two to three mins.
Now add fried kathal and potatoes and salt and mix well.
Add two cup of water and cover the lid cook in a slow flame for 15 mins.
Garnish with coriander leaves and serve.

CHANA DAL STUFFED PARATHA

Prep Time : 25 mins
Cooking Time : 25 mins
Serve :2

INGREDIENTS
  Wheat flour       - 1cup
Chana dal            - 1 cup
Cumin seeds        - a pinch
Turmeric powder  -  1/2 tsp
Garam masala       - 1/2 tsp
Ginger paste         - 1 tsp
Salt                      - to taste
Oil                       -2 tbsp
Chopped green chillies  - 2

METHOD
   Wash and soak chana dal for 4-5 hours.
 Heat  oil in a pressure cooker and sprinkle with cumin seeds. Add chana dal, turmeric powder, ginger paste and little amount of water and steam it
. When cooker release the whistle switch off the gas.
  When water get absorb in chana dal mass it and add salt, green chillies and garam masala.
Take a bowl mix wheat flour and salt with the help of water to make a soft dough
. Cover the dough and keep aside for 15 mins
. Divide the dough into equal size balls.
    Stuff the chana dal filling in the dough and roll into balls. Flatten the balls into thick round parathas
.Grease a pan with little oil and heat on a medium flame.
      Dalstuffed paratha  is ready to eat.
 Serve garma garam with kheer and subji.

MANGO MALPUA

Prep Time  : 25 mins
Cooking Time  : 25 mins
Serve  -  10

INGREDIENTS

All purpose flour  -  1/2 cup
Milk                     -   1 cup
Mango pulp        - 1/2 cup
Clarified butter   -   1 tbsp
Clarified butter - for frying
Silver varak
For syrup
Sugar   - 1 cup
Water   -   1 cup
Cardamom powder -  1/4 tsp

METHOD
In a mixing bowl add ,all purpose flour and mango pulp and mix
Now add milk little by little and mix it well
Make a smooth thick batter.
In a medium flame in pan add sugar and water bring to boil stir occasionally bring into one string  consistency.
   Add cardamom powder in it.
Heat the clarified butter in a pan,reduce the flame to medium.
Add one spoon batter and cook until golden brown and crispy
Flip it
Strain and soak the  malpua into the sugar syrup.
Garnish with silver varak
Mango malpua is ready to serve