Tawa Fish Easy Recipe (Tawa Macchi)

Cuisine : Indian Main Course

Serves : 2 pax

INGREDIENTS:

  • Fish Boneless 500gms
  • Onion medium 3 pcs
  • Tomato medium 3 pcs
  • Ginger-Garlic Paste 3Tbsp
  • Curd 100 grams
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Kasoori Methi
  • Coriander Green Chopped
  • Vegetable for Grilling

METHOD:

  1. Marinate the Fish with Ginger-Garlic paste, Curd, Indian Spices and keep aside
  2. Cut the onion into Jullians and cook till golden brown
  3. Add Ginger Garlic paste then tomato Purée and cook till gravy is ready
  4. Grill the Fish till golden brown then pour the gravy into it
  5. Cook for 10 minutes then add Kasoori Methi and Chopped Coriander
  6. Serve hot with garnish and plating

CHEF TIPS:

  • While cooking the fish make sure to cook with soft hands so that pieces of fish doesn’t break
  • The Marination of fish should be kept minimum of 20min
  • It can be served with Rice or Indian Breads

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ILISH Macher SorisaBata (Hilsa in Mustard Sauce) Easy Recipe

In West Bengal and Bangladesh, ILISH aka Hilsa is often termed as the “QUEEN” of Fishes. The unique taste make it superior of all the Fishes. It mostly available from June to September every year. It is said if a Bengali gets ILISH in Lunch he don’t need anything else.

Cuisine : Indian Main Course (Bengali Cuisine)

Serves : 4pax

INGREDIENTS:

  • ILISH 1kg

  • Mustard Powder 100gms

  • Jeera Whole 1tsp

  • Dhaniya Powder 1tbsp

  • Green Chilly 4-5 pcs

  • Mustard Oil or Vegetable Oil for Frying

  • Salt to Taste

  • Haldi/Turmeric to Taste

METHOD:

  1. Cut the Fish into roundals and then marinate it with Salt and Turmeric
  2. Heat the Mustard oil in a pan and then fry the Hilsa till golden brown
  3. Soak the mustard powder with whole Jeera, Dhaniya powder
  4. Blend the soaked mixture in the blender adding the green chillies into it
  5. Take a thick bottom pan and add some oil into it, add onion seeds (Kala Jeera) into it, then add 2-3 whole green chillies
  6. As it get cooked add the paste you prepared in step 4, cook it start leaving oil on the sides
  7. Add the fried ILISH into it and cook on low flame for 10min
  8. Serve hot with Steamed Rice

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Note: If you want to make it spicy add more green chillies

ILISH Marinated with Salt and Turmeric

Frying fish in Mustard Oil

Fried Fish Ready to serve

Fish getting cooked in Mustard Sauce In a thick bottom pan

ILISH IN MUSTARD SAUCE READY TO SERVE

Repost: Urooj Rishi, Chandni Chowk: Jughead Meets the Mughals — Charcoal + Gravel

You have probably experienced at least one huge buffet lunch, hosted by a visiting, green-card-holder relative, to bring everyone together in case someone passes away before the next time they visit. Fun times. I had the pleasure of being a part of one such buffet lunch and of course I was happy. Free food! I […]

via Chandni Chowk: Jughead Meets the Mughals — Charcoal + Gravel

Peshawari Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 4pax

Ingredients:

  • Paneer/ Cottage Cheese 250gms
  • Onion medium 3pcs
  • Tomato medium 2pcs
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Cashewnuts 50gms
  • Cream 50ml
  • Ginger-Garlic Paste 2tsp
  • Butter to Garnish
  • Coriander leaf to garnish

Method:

  1. Take a pan, add oil, then chopped onions and sauté till golden brown
  2. Add Ginger-Garlic paste into the brown onions along with all the spices
  3. Cook for sometime then add tomato purée into it
  4. After adding the purée cook for 5-7min then add the cashew paste into it
  5. Cook till it leaves oil then add cubes of Cottage cheese into it
  6. Cook for sometime closing the lid
  7. Add cream and butter then serve hot with garnish of coriander leaf

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