Bharua Potels

Bharua Potels

Ingredients

• Potels                                                   10 nos
• Onion pieces                                       1 1/2 cup
• Ginger piece                                       1/2 inch
• Garlic cloves                                      8 nos
• Poppy seeds (khus khus)                   1 tbsp
• Dalchini stick                                   1/2 inch
• Coconut grated                                2 tbsp
• Coriander seeds                               1 tbsp
• Jeera (cumin)                                  1/2 tsp
• Chili powder                                   1 tsp
• Biryani masala powder                 1 tbsp
• Turmeric powder                           a pinch
• Sugar                                             a pinch
• Salt to taste

Process

Remove thin skin from potels and slit each potel length ways into six keeping the stem intact and keep aside. Now make a smooth paste of onions, ginger, garlic, poppy seeds, dalchini, coconut, coriander seeds and cumin seeds. Transfer onion paste in to a bowl. Add salt, sugar, chili powder, turmeric powder, biryani powder and 1 tbsp of oil with onion paste. Now mix all the items well and fill the slit potels with masala paste. Now take a pan and add 2 to 3 tbsp s oil. Now cook filled potels in oil in a lower flame by covering lid. Do not add water. Cook the filled potels in low flame till they are soft. Cook and fry potels till golden brown as shown in the picture.

Kerelian Fish Fry (Semolina fish fry)

Kerelian Fish Fry

Semolina fish fry

Ingredients

• Fish pieces                                 6 pieces
• Turmeric powder                       1 tsp
• Lemon juice                               1 tbsp
• Ginger & garlic paste               1 tsp
• Green chili paste                      1 tsp
• Tandoor masala powder          1 tsp
• Semolina (suji)                        1 cup
• Hing                                        a pinch
• Chili powder                           1 tsp
• Carom seeds (ajwain)            1 tsp
• Oil for deep fry
• Salt to taste

Process

Clean and rinse fish pieces with water and then apply 1 tsp turmeric and 1 tsp salt. Again clean fish with water to remove turmeric and salt. Now keep the fish pieces in a mixing bowl and marinate fish pieces with salt, lemon juice, g & g paste, chili paste and masala powder. Mix well and keep it aside for an hour. Now take a plate and add semolina (suji), hing, salt, chili powder and carom seeds (ajwain). Mix all these items well (do not add water) and keep aside. Now take a pan and add oil for deep fry on the flame. Now take each marinated fish piece and roll in semolina all the sides tightly. Roll all the fish pieces in semolina and deep fry in oil till golden brown. Serve kerelian fish fry with veg salad and green chutney (pudina chutney). Now so tasty, yummy, crisp and crunchy fish fry is ready to serve and eat.

Note- We can use any masala powder in stead of tandoor masala powder while marinating fish.

Anda biryani

Anda biryani

Ingredients

• Boiled eggs                                       6 nos
• Basmati rice                                     1/2 kg
• Fried onions                                     1 cup
• Ginger &garlic paste                       2 tbsp s
• Green chilies paste                          1 tbsp
• Onion slices                                     1/2 cup
• Green chilies slices                         8 to 10 nos
• Potato slices                                    1 cup
• Tomato big pieces                           6 to 8 pieces
• Curd                                                1 big cup
• Lemon juice                                    2 to 3 tbsp s
• Biryani masala powder                 2 tsp
• Bay leaves                                     2 nos
• Star anise                                      2 nos
• Cinnamon stick                             2 inches
• Black cardamom                          2 nos
• Mint (pudina) leaves                   1/4 cup
• Fresh coriander chopped           1/2 cup
• Ghee                                           1 tbsp
• Oil                                              5 to 6 tbsp 
• Chili powder                              1 tsp
• Salt to taste

Process

Soak rice in water for 1/2 an hour, boil eggs, cut tomatoes in to big pieces. Take a pan, add 5 to 6 tbsp s of oil, fry boiled eggs adding 1/4 tsp turmeric powder and a pinch of salt in a lower flame for few mins and sprinkle chili powder over the eggs and keep aside. Now fry tomato pieces in the remaining oil for few mins in a low flame and keep aside. Now saute bay leaves, star anise, cinnamon stick and black cardamoms in the remaining oil in the same pan. Now add sliced onions, green chili slices and potato pieces, saute till golden yellow. Now add green chili paste with g & g paste and half quantity of mint leaves and coriander leaves. Saute well and add curd and toss. Now add 5 glasses of water and add salt to taste. Mix well and bring it to boil. When water starts boiling add soaked rice and stir. Now close the lid , cook rice in a lower flame for 10 to 15 mins. Now open the lid add 1 tsp ghee, sprinkle fried onions, remaining mint leaves and coriander leaves and lemon juice. Now add fried tomato pieces to rice and close the lid. Cook in a lower flame. (Do not stir or mix the rice). After few mins open the lid and garnish the rice with fried eggs. Again close the lid and cook for few mins in a lower flame. Check the rice weather the rice is cooked or not and off the flame. Rest the rice for 20 to 30 mins. Now mix and serve the biryani with raita. Yummy egg biryani is ready to eat and serve. 

     

Creamy Yogurt Custard with Chocolate

Creamy Yogurt Custard with Chocolate

Ingredients

• Vanilla custard                                          1 big cup
• Hung curd (fresh)                                      1 cup
• Fresh cream                                              1 /2 cup
• Grated chocolate                                      1 tsp

Process

Take blender jar, add prepared vanilla custard with hung curd and fresh cream. Whip the ingredients for few seconds . Now transfer the creamy custard in to a bowl and freeze it for an hour. Now take a serving bowl, pour creamy custard and garnish with grated chocolate as shown in the picture. Serve chill. Now yummy and creamy yogurt custard is ready to serve.