Pomfret and prawns --malvani style

hello frnds,

today we will learn about how to make fry pomfret and fry prawns in malvani style.

At my side , it normally takes just 15 minutes to finish dish..Everyone in my house like to consume fried pomfret and prawns.

So lets start
ingredients:-

Pomfret and prawns (size whatever you purchased)            
Ginger Garlic paste , 4 tsp of semolina
Turmeric,salt, kokum,malvani Masala ,Rice flour 1 cup

Procedure:-
first of all clean pomfret and prawns like shown below.
For pomfret , remove its fins and head.With help of knife give small cut on its surface on both sides.
For prawns , remove its shell and thread. Wash them continuously till all dirt disappears and its pungent smell goes away.

Next drain all water through it. After few min , (for pomfret ) apply 2 tsp malvani masala , 1 tsp salt , 1 tsp turmeric , 1 tsp of ginger garlic paste and pinch of kokum over it.
( for prawns near about kg) mix 4 tsp of malvani masala , 2 tsp salt ,2 tsp turmeric , 2 tsp of ginger garlic paste. Keep furhter near about 30 min for marrination.

Next , take oil in flat bottom frying pan. Mix 3 tsp of malvani masala and 1 tsp of salt to 2 cup rice flour.Add 1 tsp of turmeric and 4 tsp of semolina to it.
 Apply this mixture over marrinated pomfret and prawns. Next put marrinated fish and  prawns into fry pan. For shallow fry , drop 4 piece of kokum into oil. Cover pan with lid near about 10 min. Now replace fish by its side by side both ways.

Normally pomfret takes 10 min and prawns takes 20/ 25 min to get cooked.

Outer cover of fish will turn into brownish red ,switched off heat serve along with prawns curry and rice.

 

Spicy evening tea crackers

Hi frnds,

Today its time for some evening tea crackers.

Here I always need something while having tea.very light and just for taste n for mood purpose.
So lets learn for spicy  evening tea crackers.

Ingredients:-
for two people
1 cup gram flour , 1 cup all purpose flour
2 tsp semolina , 3 tsp chili flakes
salt , 4 tsp oil,  2 tsp cumin
1 tsp turmeric , water
oil to fry

Procedure:-
mix 1 cup of gram flour and cup of all purpose flour with 2 tsp of semolina and chili flakes.
Add cumin seeds , 4 tsp of oil , salt in it.Add pinch of turmeric as well.
Mix it with hands only.Now slowly start pouring water.
Take precaution while pouring water as mixture will become sticky.Knead well.

Now keep it aside for near about 15 min.
After 15 min dough will become firm.Here while further kneading apply layer of oil to your palm.

On flat surface , apply layer of oil over its top.Now divide dough in equal parts.Make small bowls of 3 inch in dia.Now flatten them on flat surface like roti / chapati.
With help of folk , make some continuous pores on flattened dough.Cut them elongated in shape.

Now take oil in pan.Fry them on medium flame till golden brown colour.at room temp ,it will turn crispy.

Next in evening time ,sit in your balcony surrounded by your fav plants , with sip of tea ,with your loved ones ,have this crackers as your fav evening snack.

enjoy

source of recipee:-manjula's kitchen
 

Anda Bhurji / Spicy Minced egg with onion

hello Frnds,

Lets check out today for another easy non veg recipee.No need of extra efforts ,simply unique in taste
Anda Bhurji i.e. Spicy minced egg with onion.

Anda Bhurji is my favourite dish as it doesnt require any extra efforts to prepare.Less time consuming , few ingredients and most superb in taste.

So , I rememeber in my engineering days ,We used to prepare anda bhurji in night. Night means around total mid night. preparing ,cleaning, eating like hell .Really funny it was.

Let me you tell you one imp tip about this it doesnt require any sort of tempering in it.

So without wasting  further time,lets start

Ingredients:-
for two people
5 onions , 2 tomatos
3 tsp oil ,Malvani masala 4 tsp , 1 tsp turmeric
3 egg , salt.
coriander for garnishing.

Procedure:-
Take oil in pan .Add finely chopped onion to it.Saute it untill it becomes golden brown.Add 2 chopped tomato.Saute mixture further.Now add 4 tsp malvani masala (if you dont have malavani masala , add 1 tsp red chilli powder and 2 tsp garam masala)
Add 1 tsp turmeric and 1.5 tsp of salt.Now Add 3 eggs into it.
Stir the mixture on medium flame continously unless untill it become semisolid but less firm.
Mix some chopped coriander to it.

Serve hot along bread or roti/chapati.

You can increase its spicy ness by adding more masala to it.

 

 

 

Veg Pulao

Hi Frnds,

Today we ll learn about simple veg pulao , in simple steps simply to follow.

Ths steps Im gonna to elaborate are so simple any one can follow it.This recipee is basic recipee of any pulao.Within it you can modify with many ingredients and types whichever you desired.

In this ,if you do not have vegetables mentioned below in stock ,you can replace them whatever vegetable avaialble in your bucket such as beet ,pumpkin,carrot ,cashew nut, beans etc.

So lets start with

Ingredients:-

Im serving for two people.                                           
2 onions, 2 tomatos, 2 tsp ginger garlic paste
half capsicum , 1 potato , 1 cup fresh green peas,1 cup flower
salt , oil , cumin ,mustard , red chilli powder,
curry leaves ,asafedita , 3 green chilli , 4 tsp garam masala
coriander for garnishing.
1 cup rice.

Procedure:-

take oil in pressure cooker. Aftr heating for tempering add mustard , cumin ,curryleaves , chopped green chillies ,asafedita to it.
Next add finely chopped onion to it.Saute mixture till Onion turns brown.Add ginger garlic paste ,tomato.Fry un till tomato becomes moisty.

Add Garam masala ,Red chilli powder.Saute mixture near about 5 min.
Add chopped capsicum ,potato ,gren peas to it.
Saute mixture continously near about 10 min and cover lid about 5 min.
Add soaked rice in it.With salt cover lid of cooker.

After enough whistling , turn off heat.
Garnish with coriander , serve hot along with salad.

 

Kothimbir vadi / कोथिंबीर वडी

Hi friends,

Lets start today for Kothimbir vadi/ coriander fritters made up cilantro ,coriander कोथिंबीर वडी.

Kothimbir vadi is extreme popular snack in Maharashtra.Kothimbir similar to coriander and Vadi similar to wedges or fritters.
This recipe takes me into my flashback when my scolds me ( I was most spoiled kid) always for eating entire vadis as soon as they comes out of pan.I just loved them.It includes in my favourite appetizer list.

Being made up of fresh coriander leaves ,this steamed savoury coriander cake is easy to made , easy to fry.

So lets start preparing our wedges
1 cup gram flour , water
2 tsp cumin seeds ,
3 tsp paste of ginger garlic and green chili's , 1 tsp khuskhus , 2 tsp dry grated coconut
1 tsp turmeric , 2 tsp red chili powder, 1 tsp asafedita
2 cup chopped coriander , 1 tsp lemon juice,

1 tsp sugar , 3 tsp garam masala, 1 tsp ajawain (carom seeds)
salt ,oil

Procedure:-
Soak besan / gram flour in water adding salt in it.keep it Aside for few min.
Now take pan and saute coconut and khuskhus in it.If you don't have khuskhus you can use white sessame.I ve used white sesame only.
Next take oil in pan.Add Ginger garlic chili paste , sauteed coconut to it.Add all ingredients to it further namely lemon juice ,cumin seeds,carom seeds,turmeric, red chili powder ,asafedita,sugar,garam masala.Saute it about a min.
Next put all mixture in gram flour /besan.Add chopped cilantro/coriander and 1 tsp oil ,salt in it.

Mix it properly to form semi solid dough.

Now, apply layer of oil to  flat pan.Pour and layered mixture in it.Level mixture by keeping plastic sheet on top of it.

Simmer mixture near about 15 min.Once cooked insert knife and check mixture should not be stick to it.Switched off heat.Cut pieces of mixture in any desired shape.

Next , take oil in pan and deep fry it till turns golden brown.Or you can shallow fry it also.

For some extra taste ,add tempering contains mustard ,cumin ,aasafedita and curry leaves.

Serve hot along with ketchup ,tamarind chutney.Or best way have as it is.

 

Malavani fish curry / मालवणी माश्याचे सार

Hello frnds,

Today Im back with another maharashtrian cuisine item as fish curry in malavani style.Malvani mashyache sar / malavani fish curry / मालवणी माश्याचे सार

Along western costal of Maharashtra ,India ,This fish curry serves along with fry fish and rice.
This combination gives your tongue taste of some spicyness and sourness .Yes,This curry gives you total combination of hot n sour taste.

In Kokan ,coconut is widely used in and almost every dishes.The star element which gives sour taste to dish is kokam.
Kokam is the outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashra Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region.
Also kokam squash is nothing but known as kokam sarbat which improves digestion and act as heat absorbant to body in heat.Its extract known as Aagul which is used widely in preparation of another tempting drink Solkadhi.

So coming back to our dish ,lets start

Ingredients:-
any fish like pom fret ,surmai ,Bangada ,prawns or small fish like pedve.
6 dry red chili ,
1/2 wet grated coconut
6 garlic piece , curry leaves
1 big onion ( half for tadka and half for watap)
1 tsp coriander seeds , 1 tsp turmeric ,1 tsp asafedita ,
3 black pepper , 1 tsp garlic crush , 5 to 7 kokam

Procedure:-
marinate fish with turmeric ,asafedita and salt near about an hour so that raw smell from fish  goes away.

Next grind coconut , dry chilies , ginger garlic half onion , coriander seed ,black peeper  together to form semi solid paste.

Take oil in pan after heating, add curry leaves and onion to it.Saute onion until it turns translucent..finally turns into reddish brown.

Put your grind ed mixture in it.Add water to become nice curry.Once boiled add fish pieces and continue boil it till fish cooked very well.

Serve along with hot rice and fish fry.

Here you can add trifala oncce curry boiled if you like for extra taste.

Images will upload soon.

Mumbai...my city my life...

Hi frnds,

Wishing you very happy Parsi new year , Ramadaan , Shravan....

I'm Priyanka. Born and brought up in Mumbai..The city which never sleeps...

Don't worry I'm not gonna to introduce what Mumbai is and what not. But I would like to share some memories of this Mahanagari in just few words....Hope you like it...(Fingers crossed)

Currently I'm living in Kuala Belait,Brunei..Thousand miles away from Mumbai.Every night before sleeping I recollect what I ve done today.and every night I miss my wonderful days I spend with my friends,my parents ,my office colleagues and everyone till now I come acrossed.

This post is not related systematic description.While reading you may wonder why she is written this at this point of time.But its like full of my mood swinging on joy,cherishing memories.

Balmohan..My school

I remember the time when I go to school ,Balmohan Vidyamandir via  bus.Every time i fight with friends to sit across window.Mostly I succeeded but even If I failed in fighting ,We divided window in half parts.I always take help of big brother to threaten them a lot.It too had fun doing dadagiri.(beating bullies).IT was top secret for both of us but my mother scolded me once other parents complain her about me.

With my papa I had visited many hotels in dadar, parel area.We visited some typical choices of hotels often.There was reason behind it.

Can you believe can any restaurant retained its taste for more than 20 years.Yes It does.
Aswad Hotel ,Prakash Hotel ,Vada Pav near Samarth Vyayam Mandir near Shivaji park.Those all were just great.
I guess still after 20 years taste of these hotels remains same...It was really uniqueness of those hotel serving us
And how much I should count..Vada pav near Dadar Station, Chhabildas Vada pav ,Vada Pav at lalbaug ganpati Visarjan ,endless taste..Here I really forgive myself If Im not mentioning Vada at Balmohan school.consecutive 10 years we survived on it.

chhabildas vada

So where were we are.Yes on childhood days of mine.I remember festival days of Mumbai.The most famous among them are Diwali (festival of light), Ganesh Chaturthi ,Navratra ,Holi (festivals of color) , Gudipadava (New year of Maharashtrian),Dahi handi, and many more holy days of shhravan.

Diwali Celebration

Among festivals we often visit my ants house at borivali and kalachowki.There we all siblings being as kids had hell of fun. In ganpati days I visit ganpati idols at parel ,lalbaug with my father.Then Navratra at kamgar maidan organised by Uncle followed by bangali devi at shivaji park.Last but the not least 5 days of Diwali. Diwali comes after our semester exam with tremendous 25 days of holidays.Lanterns ,diyas, rangoli ,diwali faral , utanyachi anghol everything made my mark on mind since early days.Still we follows it very ritually.
In summer days I spent my entire vacation at my Uncle( mom;s brother) house in kokan.

marine drive

Next , last days of school and starting days of Ruia College, I enjoyed every bit of life. Five garden ,hindu colony ,enjoying chat at parel (pani puri shev puri ragda pattice what ever)Rainy days at marine Drive ,Hot n sour corn,Tea/coffee at manis hotel, Street shopping at fashion street ,linking road ,Ranade road for Diwali shopping,vyapri peth in navrata days ,roaming alone any where with or without friends at church gate, movie watching ,bunking lectures ,jumping in mud like hell at shivaji park , udyan ganesh mandir ,outing at restaurants as DPs  for pavbhaji, delhi darbar chicken, bhendi bazaar kawab ,persian darbar tandoori ,Manis idli sambar , Juice at haji ali , Siddhivinayak mandir prasad ,badshah falloda at crowford market ,casata kulfi at masjid ,Misal pav at prakash hotel , batata vada at Chhabildas , thanda gola at ganpati days, ice cream softy at King circle,nebula ,Gypsy , french fries at bandra mc donalds, mahim halwa sweet, tandoor and kawab sold at mahim, fishmarket of citylight and mahim, Shitla devi temple,  last some home made not many more food by my lovely mom... n pappa too.Those were really fabulous 5 years.

Then after my ruia days till 12th std, I persuaded Engineering coarse outside Mumbai.near to Pune, at Ahemadnagar college.I stayed in hostel one more golden time of my life.Those days also I ll write one more post for it.

After returning to Mumbai finishing engineering ,I got job in VSNL,Fort in 2007 .Again cycle starts exploring new places , new friends.
VSNL aka TATA situated just in front of fashion street along with MTNL , BSNL buildings like peak of eagle.

VSNL blg now TATA

That premises have buildings in Gothic style. It has style of British mark everywhere.
After lunch ,with my female colleagues I roam around fashion street and after office our fac stops of hanging out were Gate way of India , Leopold cafe , colaba streets  for shopping for beads , bracelets ,earrings.We also visit kala ghoda festival fewer times and some times at globus and west India ... (using its washroom at emergency... hhhaha)

After VSNL ,I got in Reliance, DAKC. It was not office it was totally resort.Spread around 10 acres of area ,(I guess so) provided different variety of cuisine among its 6 food courts 24 *7.
In reliance we used to visit vashi , In orbit mall, Raghuleela mall. Other than shopping these malls provides unique taste of food items that satisfies your hunger.

In Mumbai ,, you thirst of hunger satisfies at any moment of day night. You can easily get anda Bhurji , pav Bhaji , Chicken ,pani Puri at every inch of road you visit.

I love my city..Though currently I'm far away from my parents my best friend aarti and deepshikha..I feel still I'm surrounded by that noise of people ,noise of car , bus everything....

I miss Mumbai ..my love...My city...My life...

marine drive at night.

 Note:- Images for this post google courtesy.