FRIED POMFRET (Koliwada Style)

This fish is a speciality from a Suburban area in Mumbai - Sion Koliwada.
The recipe originated from Kolis (fisherfolk) and now it has become a delicacy and is served in various restaurants in Maharashtra. But still people prefer going to eat in the small roadside thelas of Koliwada for the authentic taste.
This recipe here may not exactly be the same but it is quite close to the original one. My Maharashtrian maid prepared the marination.I was quite happy with the results.You can prepare prawns in the same way.

Ingredients:

Pomfrets ...... 2 small (any other fish can be used but pomfret is preferable)
Lemon juice .... 2-3 tbsps.
Ginger paste ... 1 tsp.
Garlic paste .... 1 tsp.
Red chilli powder.. 1 tsp.
Turmeric powder ... 1/2 tsp.
Garam masala ....... 1 tsp.
Ajwain (Carom) powder .... 1/2 tsp.
Red colour ............. 1/4 tsp.
Rice flour ............. 2 tbsps.
Salt ....... to taste
Oil ..... to fry

Method:
1. Clean the fish well and make a big slit on the side and lightly on both sides for the marination.Usually small entire fish is preferable for this recipe and not the slices.
2. Mix all the ingredients (except rice flour) with salt and lemon juice and rub on the fish.(out side as well as inside)Leave it for few hours.
3. Heat oil for deep frying. Sprinkle a little rice flour all over the fish and deep fry it till done.
Garnish with onion slices and lemon wedges. Serve hot.

CRISPY BEER-BATTER PRAWNS

Ingredients:
Prawns ........ 1/4 kg
Garlic paste ...1 tbsp.
White flour ... 1 cup
Corn flour .... 2 tbsps.
Ajinomoto ..... a pinch
Soy sauce ...... 1 tbsp.
Salt .............. to taste
Beer
Oil

Method:
1. Clean the prawns. Leave the tails intact.
2. Marinate them with garlic paste, soy sauce, ajinomoto and salt.
3. Make a thick batter with the flours adding salt and beer to mix.
4. Just before serving dip the prawns in the batter and deep fry them.
Serve with chilli sauce.

CHICKEN FRY

Ingredients:
Boneless Chicken Pieces - 500 gms
Yogurt - 1/2 cup
Lemon - 1 medium
Ginger garlic paste - 3 tsp
Salt to taste
Red chilli powder - 1 tbsp
Garam Masala - 1/2 tsp
Dhania Powder - 1/2 tsp
Any Chicken Masala powder available in the market - 3 tsp (You can substitute it with garam masala if unavailable)

Method:
1. Add all the ingredients to the chicken pieces, mix well and leave to marinate in the refrigerator for half a day (or atleast 2 hours).
2. Before making, remove the marinade from fridge. Drain all the excess moisture well. Make sure that no moisture is left in the marinade.
3. Heat 3 tbsp oil and add half the chicken pieces.
4. On high heat, stir the chicken until it is evenly coated with oil. Then simmer & cover.
5. We need to shallow fry the chicken while stirring often in between. Fry covered on sim until golden brown.
6. Drain on a tissue.


Garnish with onion rings. Serve hot with chilli sauce.

VANGI BHATH

Ingredients:
Rice - 2 cups
Brinjal - 2 chopped
Cumin Seeds - 3/4 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder – ¼ tsp
Tamarind Juice - 2 tsps
Jaggery – small piece
Groundnuts - 3 to 4 sps
Salt to taste.
Coriander Leaves - for garnishing
Roast (in little oil) & Dry Grind:
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Coriander Seeds - 2 tsp
Dry Red Chillies - 5 to 6
Curry Leaves - 1 sprig
Dry Coconut - 100 gms
Method:
1.Wash and cook rice.
2.Roast urad dal, chana dal, coriander seeds, dry red chillies, curry leaves, dry coconut in little oil and dry grind along with tamarind juice and jaggery.
3.Fry the brinjals.
4.Heat oil in a pan. Add cumin seeds, some curry leaves, groundnuts, chana dal ½ sp, urad dal ½ sp and let them crackle.
5.Now add the ground paste, turmeric powder, red chilli powder, salt and mix well.
6.Add the brinjals and the cooked rice and mix well till evenly coated.
7.Garnish with coriander leaves.

GOBHI JO KEEMO ( Gobhi Mince Curry)

Ingredients:
Cauliflower ... 1 medium sized
Onions .......... 2 sliced ( 1 cup)
Tomato ......... 1 cut into pieces
Green chillies ... 1-2 chopped finely
Ginger paste ..... 1 tsp.
Garlic paste ...... 1 tsp.
Turmeric powder ... 1/2 tsp.
Coriander powder ... 1 tsp.
Cumin powder ......... 1 tsp
Red chilli powder .... 1/2 tsp.
Garam masala powder ... 1 tsp.
Salt ... to taste
Oil

Coriander leaves to garnish
Method:

1. Dice the cauliflower into tiny pieces. In a pan put water, add a little salt and put the cauliflower and bring it to boil . After one boil switch off the gas and let it remain in hot water.

2. Heat a little oil and fry the onion until brown. Add the tomato and green chillies and saute for a minute. Now pour half a cup of water and the ginger garlic paste and simmer to cook.(Adding ginger garlic at this stage brings out a nice flavour.)

3. Grind it into a paste using a hand grinder or in a mixie.

4. Drain the cauliflower and add to the onion paste. Add all the spice powders, salt and mix well. Simmer adding a little water until done.

5. Garnish with coriander leaves.
This goes well with Sindhi Khichdi ( moong dal & rice) or rotis.

GOBHI MATTAR SABJI

Ingredients:
Cauliflower ..... 1
Green peas ..... 1/2 cup
Capsicum ........ 1 cut into cubes.
Onion ............. 1 ( sliced)
Ginger garlic paste ... 1 tbsp.
Green chillies ........... 1-2
Turmeric powder ... 1/4 tsp.
Coriander powder .... 1 tsp.
Cumin powder ......... 1 tsp.
Amchoor powder ...... 1/2 tsp.
Salt ........................... to taste
Oil.
Coriander leaves ..... to garnish
Method:
1. Wash and cut the cauliflower. Boil water, add salt and leave the cauliflower in the water for 10 minutes.
2.Heat oil in a pan and add the sliced onion and saute until pink in colour.Now add the ginger garlic paste, green chillies.
3. Add the cauliflower pieces and stir fry. Add salt and turmeric powder first. Sprinkle a little water and simmer till it is half done.
4. At this stage add in the capsicum and green peas. Also add the dry masala powders. Simmer on low flame sprinkling little water to cook.
5. Garnish with coriander leaves and serve.

MASALA MOONG SPROUTS

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.
Ingredients:
Bean Sprouts .... 1 cup
Potato .......... 1 ( boiled and cut into small pieces)
Onion ......... 1 ( sliced)
Green chilli .... 1 ( chopped finely)
Coriander leaves ..... Handful
Turmeric powder .... 1/4 tsp.
Rasam powder ........ 1 tsp
Salt .............. to taste
Oil ............... 2 tbsp.
Lemon/lime juice
For tempering :
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida ........ a pinch
Dry red chillies ... 2
To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:

1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients. When they crackle, add the onion and saute a little.

3. Put the boiled potato pieces and turmeric powder, rasam powder and salt. Mix well.

4. Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

5. Garnish with coriander and serve.