muji gaad fish radish non veg recipes

muji-gaad-fish-radish-recipes

Muji Gaad Fish with Radish Recipe:

The recipe of fish with radishes, Muji Gaad, I am sharing today is one my Mom made often for me. She often made food for us that we liked and how we liked it. Not an easy chore with 4 kids. My little brother loved Roti and Rajma and had a preference for certain cuts of meat. 

One of my sister liked eating paneer without any spices so she would just let her eat a block or two. The other fancied spicy and tangy stuff and buttery goodness. And I usually ate everything and then some more, but fish was my thing.

Fish with radishes is a kashmiri pandit delicacy. Deep fried fish and deep fried radishes seeped together in fennel and ginger spiced gravy. Winter food in Kashmir cuisine is deliciously spicy.

Ingredients

2 pounds trout – cut with skin on

1 pound daikon radish cut into pieces

1/2 C Mustard oil

2 Tbs Kashmiri chili powder

Method

Heat up the mustard oil and deep fry the fish a couple of pieces at a time. You may also pan fry them for a low fat version.

Once all the fish is fried, fry up the daikon radish pieces until light golden in color

In a heavy bottomed pan, heat up 2 -3 Tbs of oil (there would be leftover oil from frying, use that)

To be continued>>> Muji Gaad Fish with Radish Recipe

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goli baje recipe-mangalorean snacks

Goli Baje Recipe

Goli Baje Recipe

Goli Baje Recipe is one of the most famous snacks of coastal Karnataka. It could be very easy to make and very tasty snack. Try making this veg recipes snack at domestic.

Goli Baje Recipe Ingredients:

Maida / all reason flour – 2 cups

Ginger, finely chopped – 1 inch

Grated / chopped clean coconut – 2 tbsp

Green chilies, finely chopped – 2

Curry leaves – 10

Curd/yogurt – 1 cup

Baking soda – ½ tsp

Pinch of Hing / asafetida

Salt to flavor

Goli Baje Recipe Procedure:

At the outset take a deep mixing bowl, upload finely chopped chili, curry leaves, ginger, coriander leaves and additionally grated coconut and a pinch of Hing.

To this upload 1 cup of curd, salt, and baking soda.

Now, add maida and mix nicely to form a smooth batter.

Make positive must be elastic as properly in dropping consistency.

Rest this batter for about 2-3 hours.

Now, take a deep frying pan, add oil to deep fry.

Drop the batter into the oil in lemon length.

Fry until golden brown in low flame.

Serve it with coconut chutney and a cup of tea.

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khatta meetha kaddu veg recipes

khatta kaddu recipe

Khatta Kaddu Recipe

Khatta Kaddu Recipe approach Pumpkin and this is a dry curry with pumpkin. Daily meals in Himachal Pradesh may be very much like many components of India and is ruled with dals, rice, roti, and subzi. The spices are used notably in this cuisine and add plenty of taste and taste to the dish. This is a brief and clean practice which is going thoroughly with roti, puri or pulao.

Khatta Kaddu Recipe Ingredients

• Yellow Pumpkin - 350 grams
• Salt - 1/4 teaspoon + 1/8 teaspoon
• Turmeric - 1/8 teaspoon
• Fenugreek Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Coriander Seeds - 1 teaspoon
• Red Chili – 2

Khatta Kaddu Recipe Method

1. Peel the pumpkin and reduce them into 1-inch cubes.
2. Cook the pumpkin with turmeric and salt till it's far soft, however, holds its form.
3. To a mortar and pestle, add cumin seeds, coriander seeds, pink chili, cardamom, cloves and black pepper.

To be conntinued>>> Khatta Kaddu Recipe Tips

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baingan ka bhurth veg recipes

Baingan ka Bhurth

Baingan ka Bhurth Recipe:

Baingan ka Bhurth Recipe is a famous Punjabi dish that pairs fantastically with simple rotis /parathas. Baingan ka Bhurth comes to be my least preferred dish growing up. It becomes infrequently made at domestic.

Baingan ka Bhurth Recipe Ingredients:

• Onions- 2 Medium (finely chopped)
• Ginger- 1 Inch Piece
• Garlic- 4 Cloves
• Green Chillies-2 (chopped)
• Tomatoes- 2 Medium (finely chopped)
• Green Peas- 1/4 Cup
• Mustard Seeds- half of tsp
• Cumin Seeds- half of tsp
• Turmeric Powder- 1/4 Tsp

Baingan ka Bhurth Recipe Method:

1. Pound ginger and garlic together in a mortar and preserve apart.
2. Heat the three tbsp of oil in a pan. When the seeds start crackling add in green chilies, chopped onions and pounded ginger and garlic.
3. Once the onions flip brown add in chopped tomatoes, inexperienced peas along with turmeric, crimson chilies, and salt and coriander powder. Let the mixture cook dinner on a medium flame until the spices are cooked and the mixture starts off evolved leaving oil from the sides.

To be continued>>> Baingan ka Bhurth Recipe

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crispy potato topped with peanut curd chutney

Crispy Potato Topped with Peanut Curd Chutney

Crispy Potato Topped with Peanut Curd Chutney:

You can dish up the Crispy Potato Topped with Peanut Curd Chutney as an appetizer, or join it with other food and drink like Kand Aloo Pakoda and Faraali Pattice, to make a snack dish. To get the chutney proper, make sure you grind it most effective coarsely and now not too smooth.

Ingredients

15 boiled thick potato slices

Oil for deep-frying

Cumin seeds (jeera) powder for sprinkling

For The Peanut Curd Chutney

1/four cup raw peanuts

1/four tsp roughly chopped ginger 

1 half of tsp more or less chopped inexperienced chilies

A pinch of sugar

Rock salt  to taste

3 tbsp curds 

 Peanut curd chutney method

1. Combine the peanuts, ginger, inexperienced chili and rock salt in a mixer and mix until coarse.

2. Transfer the combination into a deep bowl adds the curds and mix nicely.

How to precede the Crispy Potato

1. Heat the oil in a deep non-stick pan and deep-fry some potato slices, at a time until they flip golden brown in color from all the sides.

2. Top every deep-fried potato slice with little of the prepared peanut curd chutney. Sprinkle a bit cumin seeds powder evenly over it.

To be Continued>>> Crispy Potato Topped with Peanut Curd Chutney

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