Vegetable Biryani

When we talk about good food the first name come in our mind is Biryani. Any kind of biryani is just making us hungry. So the recipe is for all the biryani lovers.

Prep time 1 hr 30 mint.

Serve fro 4 to 5 person.

Ingredients:

1. Basmati Rice 750 gm.
2. Potatoes (cut in a straight wise)
3. Cauliflower (cut in little big size)
4. Carotts (cut in straight wise exactly like potato)
5. Paneer 100 gm (cut in cubes).
6. One large chopped onion.
7. Few coriander leaves chopped finely.
8. Few mint leaves chopped finely.
9. Ginger & Garlic paste one tea spoon.
10. Curd 150 gm.
11. Hole garam masala (bay leaves. Cinnamon, Cardamom, Clove and some shah jeera).
12.Yellow food colour mix with three table spoon of milk and keep it aside.
13. Few Cashew nuts and Raisin.
14. Biryani Masala (I use Everest shshibiryani masala.
15. Salt & Sugar (optional) as per taste.
16. Mitha Ator and Keora water (mix them both in the yellow food colour and milk mixture).
17.One table spoon ghee.


Process:

Soak the rice for 10 mint and keep it aside.

Add oil in a heavy bottom pan (big skillet) and the shah jeera,and whole garam masala fry for few seconds, then add the chopped onions, fry till golden brown ,add the ginger garlic paste. Fry for sometime.

Now add the veggie’s some salt and sugar(optional) cook nicely. After a nice color come add the curd and paneer’s ,mix with all the vegie’s.

Cook or another 2 mint now add the chopped coriander and mint leaves along with one tea spoon of biryani masala.

Mix them all add some hot water and cover the lead and cook till the vegetables are 80 % done.
Start boil water in a pot when start boiling and some shah jeera ,oil some salt and sugar(optional) and the soked rice. Cook till the rice 80% done.

Take a big wide pan grease with ghee nicely, now make layer with cooked vegetable mixture and the rice and cashew nuts along with the raisin.

And on top of the layer sprinkle the yellow food colour milk keora water and mitha ator mixture.

Cook on low flame for another 7 to 8 mint. Your veg Biryani is ready to serve.

Fish in Tomato Sauce

Last weekend we went to an Italian Restaurant where we tried one Fish preparation. Its called “Fish in Tomato Sauce”, the taste was heavenly. But as a foodie how can I stop myself to cook such a nice dish at home. I saw the ingredients in the menu card, so last night prepared the dish with some Indian Tarka and in my style, it came out awesome. It’s a request with all my food lovers friend please try this at home you all goanna love this.

Preparation time: 15 mints.
Cooking time: 30 mints.

Ingredients:

1.Ruhu or Katla or Vetki fish: 4 piece.
2.One medium tomato.
3.One medium sliced onion.
4.Two clove garlic.
5.One inch ginger.
6.One tea spoon vinegar.
7. Half tea spoon of Turmeric Powder & Kashmiri red chili Powder.
8.Half tea spoon black pepper powder.
9.Two dry red chili.
10.Salt & Sugar as per taste.
11.Sunflower oil.

Process:

Marinate the fish pieces with some salt and turmeric powder, and fry them till the fish pieces are golden brown. And keep it aside.

Now boiled the tomato and make a smooth paste with the garlic.

Make a paste with ginger, red chili, turmeric powder and Kashmiri red chili powder with some water.

Now put some oil in a vessel and add the sliced onions and fry till the onions are brown.

Now add the ginger and spices paste with some salt and sugar and cook till the oil separate.

Now add the fresh boiled tomato puree with some vinegar and black pepper powder and cook till the raw smell of tomato goes off.

Now add some water and add the fish pieces and cook with a lid till the gravy become thick.


Serve hot with plain Rice or Polao.

Doi Pabda or Pabda Fish with Curd

In Bengal there is a famous small fish Called “Pabda Mach” or “Pabda Fish”. It’s really very tasty; if it’s not too big then we never used to cut the fish while cooking. Some time we love to have the fried fish also. So many different recipes are there but today I prepared some “Doi Pabda” Pabda fish with Curd. It’s a very easy recipe but belive me the dish is so good. Every time we are not that lucky to get fresh fish here, but this time the fish is really very fresh. So what for we are waiting let’s start.

Preparation time: 15 mints.
Cooking time : 20 mints.

Ingredients:

1.Pabda Fish : 6 piece.
2.One small sliced onion.
3.Few chopped tomato.
4.Few Kalonji.
5.Two tea spoon curd.
6.Turmeric powder, Cumin powder, Red chili powder, Coriander powder (Half tea spoon of all item).
7.Twp split green chilies.
8.Salt & Sugar as per taste.
9.Mustard oil.

Process:

Marinate the fish pieces with some salt & turmeric powder, and fry them till the fish pieces golden brown.

Now make a mixture with curd and all the spices powder with some water.

Now put oil in a vessel and the Kalonji after 2 mints add the sliced onion and tomato. Fry till the onions are transparent.

Now add the curd mixture with some salt and sugar and cook till the oil separate.



Now put some water and add the fried fish pieces, cook till the gravy become little thick.

Enjoy with plain rice.

Fish Rezala

We used to cook chicken rezala but this time instead of chicken I prepared Fish Rezala. Cooking procedure is not same but almost same. It’s just an experiment with my cooking but believe me it’s too good. I used Ruhu Fish but you can use any other fish. With plain rice or poalo this preparation is just perfect.

Preparation time: 15 mints.
Cooking time: 30 mints.


Ingredients:

1.Ruhu fish 4 piece.
2.Onion ,ginger & garlic paste two table spoon.
3.Tomatto puree one table spoon.
4.Well bitten curd one tea spoon.
5.Cashew nuts & poppy seeds paste one tea spoon.
6.Red chili Powder, Cumin Powder& Garam Masala Powder (Each one half tea spoon),A pinch of
turmeric powder.
7.Raisin powder half tea spoon.
8.White pepper few seeds, Dry red chili one, Clove 2, Cardamom 2,One small Cinnamon stick.
9.Salt & Sugar as per taste.
10.Few saffron strands.
11.Two to three drop keora water.
12.Sunflower oil.

Process:

Marinate the fish pieces with a pinch of turmeric powder and salt.

Now add some oil in a vessel and fry the fish pieces and keep it aside.

Now add some more oil add the all whole garam masala after few seconds add the onion+ ginger+ garlic paste with tomato puree and cook for few mints.

Now add all the spices powder with some salt and sugar and cook till the oil come out.

Now add the Cashew nuts & Poppy seeds paste and cook for 2 mints.

Now add some water and add the fish pieces with the raisin powder, saffron strands and the keora water. Cook till the gravy become thick.



Fish Rezala is ready serve hot with plain rice or Polao.

Nawabi Fish Korma

Fish curry is a regular diet for us. But same type of fish curry makes our lunch or dinner monotonous so every time I want to try something different. This time I added ‘Ajwain’ in my fish curry and the smell of ajwain made the fish curry so different than others. With plain rice this fish curry is just the perfect match. This is the first time I made it, so while making I was little tensed because with fish I added some potato also. But it came out superb. Please try my ‘Nawabi fish Korma’ it’s delicious.

Prep time: 20 mints.
Cooking Time: 30 mints.
Serve for 2 people.

Ingredients:

1.Ruhu or Katla fish: 4 piece. (cut into cube size).
2.One large sliced onion.
3.One inch chopped ginger.
4.three to 4 clove chopped garlic.
5.One medium size tomato puree.
6.One medium size Potato (cut into cube size).
7.One tea spoon red chili powder & 2 green chili.
8.One tea spoon turmeric powder.
9.One tea spoon cumin powder.
10.Half tea spoon Garam Masala powder.
11.A pinch of Aamchur powder.
12.One bay leave, few Kalonji, Few Fenugreek seeds, 2 Cardamom. Few Ajwain.
13.One tea spoon lime juice.
14.One table spoon curd.
15.Salt & Sugar as per taste.
16.Sunflower oil.

Process:

Marinate the fish pieces with some turmeric powder, lime juice, salt and ajwain for 30 mints.

Now add some oil in a Vessel and fry the potatoes and keep it aside.

Now fry the fish pieces and keep it aside.

Now on that vessel add some more oil and add the sliced onion, chopped ginger, garlic and green chili's. And fry till the onions are golden brown. Let it cool then make a smooth paste in a grinder.



Now add some more oil in the vessel and add the Bay leaves, Kalonji, Fenugreek seeds and cardamom.

After few seconds add the Fried onion paste and fry 2 to 3 mints now add the tomato puree and all the spices powder with some salt and sugar and cook till the oil come out.

Now add the curd (before adding beat the curd nicely). After 2 mints add the fried fish pieces and fried potatoes.
Now sprinkle some water and cover with lid. Cook for 5 mints in low flame.




Your Nawabi fish Korma is ready serve hot with Plain rice. Enjoy your weekend.

Masala Fish Curry

Today morning my husband told me to cook fish with less oil but taste should be perfect. But for fish curry you need minimum oil, so I just used some roasted masala to make it tasty and named it Masala Fish curry with minimum oil. And it came out really awesome.

Preparation time: 15 mint.
Cooking time: 30 mint.

Ingredients:

1.Ruhu or Katla fish (8 piece)
2.Onion: One medium size sliced.
3.Tomato: One small size sliced.
4. Ginger & Garlic paste: One table spoon
5. Roasted masala: One table spoon (Few Cumin seeds, Few Coriander seeds,One Dry red chili dry roasted and grind-ed)
6.Turmeric powder: One tea spoon.
7.Green chili: 2 to 3 chopped.
8.Shredded Coconut: One table spoon.
9.Few fenugreek seeds.
10.Salt & Sugar as per taste.
11.Sunflower oil 3 to 4 table spoon.

Process:

Marinate the fish pieces with some turmeric powder & salt.

Make a smooth paste with the Roasted masala, Turmeric Powder, Shredded Coconut, Ginger & Garlic paste with some water, and keep it aside.

Now put some oil in a vessel and fry the fish pieces.



Now put rest of the oil and add the sliced onion and fry till the onion turn pink, and then add the sliced tomato and the chopped green chilies.

After few mints add the paste with some salt and sugar. Cook till the oil came out.

Now add some water and add the fried fish pieces. Cook till the gravy become thick.

Serve hot with plain rice. Enjoy your food.

Kerala Fish Curry



Let’s cook something from South India. I chose ‘Kerala Fish Curry’; it’s tasty, spicy and the lovely smell. The dish made my day. I learned this fish curry from one of my Malayalam Friend Varna Menon. She is a Vegetarian, but used to cook for her Husband and sometime for us. I just love her cooking. And u are also going to love this dish too.

Prep time 15 mint.
Cooking time: 20 mint.
Ingredients:

1.Fish of your choice. (I cooked with Ruhu fish): 4 pieces.
2.One medium size chopped onion.
3.One small size chopped tomoto.
4.One tea spoon ginger garlic paste.
5.One tea spoon grinded coconut.
6.Half tea spoon grinded Fenugreek seeds.
7.Red chili powder, Coriander powder, Turmeric powder. (One tea spoon of each Powder).
8.Few Fenugreek seeds, Few Mustard seeds.
9.Few curry leaves.
10.One tea spoon of tamarind extract.
11.Salt & Sugar as per taste.
12.Sunflower oil.



Process:

Marinate the fish pieces with some turmeric powder & salt & keep it aside. Make a smooth paste with the grinded coconut, fenugreek powder, Coriander powder, Red chili powder and turmeric powder with some water.

Put oil in a vessel and shallow fry the fish pieces.

Now add some more oil and add the mustard seeds, Fenugreek seeds and curry leaves when its start spluttering put the chopped onion and tomato and cook till the onion transparent.

Now add the ginger & garlic paste and cook for few mints.

Now add the coconut and masala mixture with some salt and sugar till the oil separate.



Now add one small cup of water and add the fried fish pieces, when the water start boiling add the tamarind extract and cover with lid. Cook for 5 to 8 mints.



Serve hot with plain rice, and enjoy the tasty fish curry.

Fish Korma

Fish korma' it’s really a delicious dish. I used to cook egg korma. Name might be similar but cooking process is little different. Once I cooked this for one of our guest after that long time I didn't try it. But for my blog I have to cook some diversified dishes. So here is my fish korma recipe for all fish lovers like me and my husband. He just loves this dish.

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Preparation time: 15 mint.
Cooking time: 30 mint,

Ingredients:

1.Ruhu or Katla fish (4 piece).
2.Onion & tomato paste :3 table spoon. (Chopped and grind)
3.Ginger & garlic paste: 1 table spoon.
4. Chopped garlic :1 clove.
5. Curd: 1 table spoon.
6.Lemon juice : 1 table spoon.
7.Poppy seeds : 1 table spoon.
8.Almonds: 6 to 8.
9.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (one tea spoon each
item).
10.Clove 2, Cardamom 2.
11.A pinch of saffron melted in one table spoon of Luke warm milk.
12.Salt & Sugar as per taste.
13. Sunflower oil.

Process:

Marinate the fish pieces with the lime juice, little ginger garlic paste, salt and some turmeric powder for 30 mints.

Make a smooth paste with the poppy seeds, almond, and all spices powder with some water.
Mix the curd with some salt and sugar and keep it aside.
Put some oil in heavy bottomed vessel and fry the fish pieces.

Now put some more oil and add the clove and cardamom. Next add the onion & tomato paste. Fry for 3 mints now add the ginger & garlic paste till the oil separate.

Now add the poppy seeds, almond and all spices paste with some water cook till a nice color come out, and then add the curd mixture.

Now add the fish pieces with some water and cover with a lid. Cook for 8-10 mints in low flame, after 10 mints open the lid and add the saffron milk and cook for another 2 mints.



Your fish korma is ready, serve with plain Rice or Polao.

Bhapa Rui or Baked ruhu fish



 Mach & Bhaat (Fish & Rice) the best combo for all bongs. So love to try something different every time. This time I prepared Bhapa Rui (baked Ruhu fish). Hope u all like the recipe. Not that time consuming, so easily u can cook in a very short notice. Specially for your fish lover friend’s.

Prep time :15 mint.
Cooking time : 20 mint.

Ingredients:

1.Ruhu fish : 8 piece.
2.Onion paste :3 table spoon.
3.Ginger, Garlic paste: one tea spoon.
4.Tomato : One small (grinded).
5.Curd : One table spoon.
6.Turmeric Powder, Cumin Powder, Coriander powder (one tea spoon of each item).
7.One Dry Red chili. (Grinded)
8.One bay leave, 1 Small piece of cinnamon stick, 2 clove, 2 cardamom.
9.A pinch of Garam Masala Powder.
10.Salt & Sugar as per taste.
11.Mustard oil 5 to 6 table spoon.

Process:

If you have fresh fish then no need to fry them just marinate the fish with some salt and turmeric.

And if you have frozen fish like me then fry the fish lightly.

Now mix all the ingredients in a bowl with some water except the oil and whole garam masala.

Now add the fish pieces into the bowl. (For me fried fish).

Now put oil in a vessel which has a tight lid. And add the whole garam masala.

Now add the marinated fish along with the mixture. And cover with the tight lid.

Reduce flame and cook for 2o to 25 mint. Your ‘Bhapa Rui or Baked Ruhu is ready serve hot with Plain rice.



Enjoy your dish.



Salmon Macher Sarse Jhaal

After came in Canada first I saw this fish Salmon. Usually I used to bake this fish .But I felt the taste is similar to “Rui Mach” (Ruhu Fish).So I cooked the fish in authentic Bengali style, and it came out really amazing.

Prep Time : 30 mint.
Serve for 4 people.

Ingredients:

1.Salmon fish 8 piece.
2.One large sliced onion.
3.One medium chopped tomato.
4.Two table spoon of mustard seeds & cumin seeds paste.
5.One tea spoon of turmeric powder.
6.One tea spoon of red chili powder.
7.One cinnamon stick.
8.cloves 2 to 3.
9.One tea spoon of lime juice
10.Sunflower oil.
11.Salt & sugar (optional) as per taste.

Process:

Marinate the fish with the lime juice, turmeric powder and some salt.

Put some oil a Karai. Fry the fish pieces gently and keep it aside.

Now add the cinnamon stick & clove followed by the sliced onion and tomato. Fry till the onions become brown.

Make a smooth paste of mustard seeds & cumin seeds and add turmeric powder and red chili powder with some water.

Add the mixture into the karai mix well with the fried onions and tomatoes. Add the salt & sugar.

Cook till the oil separate from the mixture. Now add some water and add the fish pieces.





Cover with a lid and reduce the flame & Cook for another 5 mints .Serve hot with plain rice.