KADHI BARI

 

Prep Time    : 15 mins
Cooking Time  : 15 mins

INGREDIENTS 
For bari
Besan       -    1 cup
Salt           -  to taste
Oil          -    1/2 cup
Water            -1/4 cup
For kadhi
Besan   -   2 tbsp
Curd             -1/2 cup
Water          -       3 cup
Turmeric powder          -     1/2 tsp
Red chilli powder         -        1 tsp
Garlic paste                   -          1 tsp
Dried red chilli              -         1 nug
Asafetida(hing)              -        a pinch
Oil                                  -             2 tbsp
Salt                                 -             to taste
Cumin seeds                   -           a pinch

METHOD
       In a bowl add besan and 1/4 cup of water and mix well.
Make a smooth batter with a whisk.Heat oil in a kadai and pour 1 tbsp  besan batter in the hot oil
Deep fry all bari in hot oil until golden in color.Simmer after we dropped all the bari and cook in medium flame until done.Now bari is ready.
For kadhi we take besan, curd, turmeric powder,red chilli powder, garlic paste, salt and enough water and mix well.
Heat oil in a kadai add hing, cumin seeds and whole red chilli to crackle. Add  besan curd mixture and cook on medium flame till the gravy become thick.
Cook for 8 -10 mins.Kadhi is now ready add fried bari to this kadhi.
Serve with steamed rice.

MUTTON STEW

 

Prep Time :15 mins

Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Mutton pieces - 500 gms
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Chopped onion - 500 gms
Whole red chilly - 3
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander seeds- 1 tsp

Kashmiri mirch powder  - 1tsp
Cloves - 3 - 4
Whole black pepper - 3- 4
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Cumin seeds - 1 tsp
Mace - 1 piece
Salt - to taste
Oil - 1/2 cup

Clarified butter  - 2 tbsp 

Green  chilly  - 2

Chopped  spring onion  - for garnishing 

METHOD
Wash and clean the mutton pieces.
Heat oil in pressure cooker,add chopped onion,chopped garlic ,chopped ginger,whole red chilly,turmeric  powder and salt and also add mutton pieces and pressure cook.
After one whistle simmer the flame and cook for 10 mins.
Dry roast the whole garam masala and make a powder.
Once cooled the pressure cooker add the dry roast garam masala powder and kashmiri mirch and mix well. and saute until oil leaves the cooker

GUAVA SMOOTHIE

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Guava - 2
Red chilly powder - a pinch
Black salt - to taste
Sugar - to taste

METHOD
Wash and chop the guava.
We take the pulp and seeds to blend in the blender ad add salt,sugar and red chilly powder and mix well.
Pour the guava pulp into the glass.
Serve chilled.

FISH CURRY

 

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.