My brother and sis-in-law live in Bangalore. While chatting with them last week, SIL said she was preparing the fish fry. So I asked them to prepare the green-fry and click some pictures for me. At my native, Aayi prepares two types of fries. One with normal masala and the other is green-fry.
I think the green-fry originated from “ Pathrani machi ” (fish with green masala wrapped in banana leaves). But shallow frying gives this dish a very different taste. Try this and I am sure you all would love this.
Pomfret is used for the fry while clicking the pictures. This fry usually goes well with river fishes (fishes that have many scales). But it was equally good with Pomfret also. I do not think Mackeral ( Bangada ) would go well for this.
Ingredients: 4-5 fish pieces 1″ ginger piece 3-4 garlic cloves 3-4 green chilies 3-4 strands coriander leaves 1/2 cup sooji(rava) 1/4 tea spn tamarind extract (or 1 tea spn thick juice of tamarind) Oil Salt
Rashmi used few Pudina (Mint) leaves along with coriander leaves and it tasted simply superb.
Method: Make a paste of coriander leaves, green chilies, tamarind, ginger, garlic and salt without adding much water. Apply this paste to fish pieces and leave it for around 30mins. Roll the fish in sooji and shallow fry on tava .
Serves : 2-3 Preparation time : 15mins (excluding marination time)
Chole – Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole . Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole , but I am sure you all will enjoy it.
Bhature is made of maida (refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’ s recipe with few changes for bhature .
Bhature
Ingredients: 2 cups maida or all purpose flour 1/2 tea spn baking powder 1/2 cup yogurt 1 tea spn sugar Oil Salt
Method: Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr. Take a small ball of the dough and roll into the desired sized Bhature. Deep fry the Bhature in oil.
Chole
Ingredients: 1 and 1/2 cups chick peas (or 1 can of chick peas) 3/4 cup chopped onion 1 big tomato 1/2 tea spn ginger-garlic paste 1 green cardamom 2-3 cloves 1/2 tea spn coriander seeds 1/2 tea spn cumin seeds 1/4 tea spn fenugreek seeds( methi ) 1/2 tea spn black salt (rock salt) 1 tea spn kasoori methi (optional) 3-4 black peppers 1/2 tea spn chili powder 1 tea spn oil/ghee 2-3 strands coriander leaves Salt
Method: Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times. Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste. Dry roast all masalas from cardamom to black pepper and powder them. Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish. Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas, kasoori methi and cook for another 5mins. Garnish with coriander leaves. Serve hot with Bhature .
Serves : 3-4 Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions.
