Showing posts with label North Indian Food. Show all posts
Showing posts with label North Indian Food. Show all posts

Sunday, 12 February 2017

Amritsari Fish Fry Recipe

Amritsari Fish Fry Recipe

Craving for good North Indian Food  has made me try all those amazing staple dishes which are so common in northern part of the country. Amritsari Fish Fry is one of them and I have always wondered how do they make that marinated fish on the road side 'thelas' in Punjab, especially in Amritsar where it originated. It is a real staple in Amritsar or Punjab like you have chaat in Delhi or 99 Variety Dosa in Bangalore. Punjab has 5 rivers so all the fish is river water fish.

Ever since I have moved to Bangalore, I haven't found good food as per my palette and now I make those basic ones like Chicken Curry, Tandoori Chicken, Afghani Chicken, Chicken Malai Tikka and many more at home. They are healthy and taste even better as I make them with authentic ingredients rather than cheap alternatives.

Fish is another thing that I have started enjoying but purely in form of fried fish. Somehow I do not like Fish curry. But I love fried fish so much. One of the reasons I love fish it is that it is one of the easiest of non vegetarian foods. One that that I usually make is Tawa Fish Fry.

But this Amritsari Fish Fry is totally different thing. The taste and smell of Ajwain in the batter and sourness of lemon juice and Vinegar which has seeped inside the fish is a simple blast of flavours. Ajwain has another purpose apart from adding to the taste, it counters the gastric that is produced by combination of Fish and besan (Gram flour). But that's cooking, science and art both, isn't it?

Take a look at Amritsari Fish Fry that I make this weekend.

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry
 Doesn't it look awesome? Trust me, make it in the day, chill your beer and you will thank me for the idea!

Let's see how can you make Amritsari Fish Fry, I am sure you know how to chill your beer.

Amritsari Fish Fry Recipe



By

Famous in Amritsar (Punjab) in India, this is simple yet full of flavours and a perfect snack.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Ingredients:
Seer Fish cut in Fillets. Any fish will do which has single bone
1 tablespoon lemon juice
1 tablespoon vinegar
1 tablespoon Ginger Garlic Paste
Sale to Taste
1 tea spoon Red Chilli Powder
1 tea spoon Ajwain
2 tablespoons Besan or Gram Flour
2 tablespoons Curd
1 Egg

Method:

First Marinade:
  1. Take fish fillets in a bowl.
  2. Add salt, lemon juice, red chilli powder and ginger garlic paste and mix well.
  3. Leave it for 20 minutes to marinade,.
This will ensure that that spice and lemon seeps into the fish.

Second Marinade
  1. Now add besan, vinegar, ajwain, curd and egg.
  2. Mix well and leave for marination for 10 more minutes.
Egg will help in giving crispness to the fish. Now heat the oil and deep fry the fish till it is golden brown, a little darker shade of brown actually.

When deep frying I use the a simple method, fry on medium first so that it gets cooked from inside and then turn up the heat to give that crispness.

Amritsari Fish fry is ready, serve it with onions, green chutney. Don't forget to squeeze a lemon on onions and may be little chaat masala on the fish. Oh, must not forget the Beer that is chilling in the fridge.

Hope you loved the recipe.

Love,
Raj

Saturday, 11 February 2017

Afghani Chicken Tikka Recipe

Afghani Chicken Tikka Recipe

Ask a Delhi guy like me what's my favourite snack to go with drinks on chilly winters nights while going boom boom with music in his car, answer will be Tandoori Chicken or Afghani Chicken. While Tandoori Chicken is little spicy, Afghani Chicken is for who love mild spices but is yet rich, juicy and succulent. Marinated in rich cream with other spices, it is grilled in tandoor (clay oven). Trust me, it is heavnly. Put more cream in it and you can reach sevneth heaven of culinary world.

I moved to Bangalore a year back and despite trying many places to satisfy my craving for good north indian food, I finally decided it was time to make it at home as I was unable to find anything with same taste that you get in Delhi.

I have tried many, Tandoori Chicken being on of the, you can find the recipe here. But Afghani Chicken was always on my bucket list and finally it is checked. Yay!!

But I did not try the conventional Afghani Chicken which is done with big chicken pieces with bone. I did the Afghani Chicken Tikka which is without the bone. A similar one I have tried earlier was Chicken Malai Tikka (Recipe link here) which is almost as good but different in taste.

Afghani Chicken
Afghani Chicken

Afghani Chicken
Afghani Chicken
See, how delicious it looks. Mainly it is white in color, has little color because of barbecue and it is done medium rare which means it is super juicy and melting soft inside.

I will now take you straight to the recipe so that you can stop drooling.


Afghani Chicken Tikka



By

Afghani Chicken is a famous dish up in north made with mild spices and paste of cream and Cashew nuts.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Ingredients:
750 gms Boneless Chicken cut into small pieces.
1 cup Cashew Nut Paste
1 cup cream
Ginger Garlic Paste
Vinegar
Salt
White Pepper Powder
1 Egg
Lemon Juice
Melted Butter for Basting

Method:
  1. First Mix all these things and marinade for 30-40 minutes.
  2. Now you can grill it in Oven or over a charcoal or electric barbecue.
  3. If you are doing it in Oven, pre-heat the oven first.
  4. Roast it at 200 degrees for about 15 minutes while turning half way through and basting with butter. Use the same method in Microwave if it has convection mode.
  5. It is best to do on charcoal as you can turn it over as and when and keep basting butter to keep it juicy. You just need to do it like 5-7 minutes on each side on direct heat.
  6. Take it off the heat and let it rest for 5 minutes.
  7. Resting is very important as chicken is still cooking off its own heat. Resting helps in all the juices settling down and this is a very critical step.
  8. Serve it with Onion and green chutney.
Now how easy was that. For this obviously you need special equipment like Convection, Oven or Barbecue but let me tell you it is worth it. Do try it!

Hope you will try it and enjoy the same.

Love,
Raj

Wednesday, 8 February 2017

Punjabi Egg Curry Recipe

Egg Curry Recipe or How to make Egg Curry


Growing up in a punjabi family, one of the staple curries that I would eat is Egg Curry. And I used to love the way my mom will make it. I still do. But then there are things you take for granted and it is the same with me. Being busy in making those fancy dishes like Chicken Korma, ToumChicken, Hummus, Piri Piri Chicken and many more, I never tried my hand on this really delicious Egg Curry.
I remember enjoying the hot serving of Egg Curry with hot chapatis directly off the tawa in chilly Delhi winters. Trust me, when you are hungry, this simple thing is heaven. Imagine me and my siblings fighting for that extra egg in our curry. Being the youngest I will get it too.!
So, I decided to get into the kitchen and try my hand on it. It actually is a lot like other North Indian curries and very simple. You can also do some variations in it. I just make the basic one but I will tell you about it.

Here is the humble Egg Curry.

Egg Curry Recipe
Egg Curry Recipe
Boiled Eggs
Boiled Eggs


Let me tell you how to make Egg Curry.

Punjabi Egg Curry Recipe


By

Egg Curry is made using simple spices used in normal curries in north India. It is really liked mostly in northern part of India.

Prep time:
Cook time:
Total time:
Yield: Serves 2

Ingredients:
6 eggs
2 table spoons oil
Salt to taste
Half teaspoon Turmeric powder
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
2 medium size onions
2 green chillies
2 medium size tomatoes
1 table spoon Ginger Garlic paste


Method:
  1. Hard boil the eggs and peel them off.
  2. Finely chop the onions, chillies and tomatoes.
  3. Heat oil in a pan or kadhai.
  4. Add the onions and green chillies and cook for 2-3 minutes till oil separates.
  5. Now add Ginger-Garlic paste and cook for 2-3 more minutes.
  6. Now add all the spices except garam masala and cook till oil separates. TIP: keep adding little water while it gets cooked to ensure it doesn’t stick to the pan.
  7. Now add finely chopped tomatoes and cook them for another 3-4 minutes.
  8. Now the variation part. You can either put whole hard boiled eggs or cut them into halves. Another things that you can do is so deep fry whole eggs. I love this one.
  9. Now put the eggs in the gravy and cook for 1-2 minutes.
  10. Add little water as per your preference of thickness of gravy and cook till oil starts separating.
  11. Another trick that I love. Take out yolk from 2 boiled eggs and mix it in the gravy. This will make the gravy thicker if you like it that way.
  12.  Just when it is done, add garam masala and garnish with chopped coriander.
Now you can actually thank me for this Egg Curry Recipe.

I hope you liked it. Do leave your comments below and rate my recipe too. Your feedback is really valuable to me.

Love,
Raj


Sunday, 23 August 2015

Butter Naan in Pressure Cooker

Pressure Cooker Butter Naan Recipe or How to make butter naan in Pressure Cooker

Hi People,

Now yesterday I posted my blog regarding recipe of Adana Kebab which I made along with amazingly soft Butter Naans. I have been getting requests for recipe of Butter Naans and especially to how to make them without oven or say in Pressure Cooker. 

Yes, that is how I made them, in your humble Pressure Cooker. It just clicked me on the go because I do not have an oven, I have a microwave with convection which off course does not do the job of a typical oven. So, my innovative mind thought of trying just one naan in pressure cooker and then actually, I made them all in it. Today, I had it with Dal Makhani. But then they say best marriage of Butter Naan's is with Butter Chicken. Check recipe for Butter Chicken here.

Off course, equipment if not the only thing here, the dough is super important too. What goes in the dough makes it super soft.

Butter Naan Recipe
Butter Naan Recipe

Tuesday, 10 March 2015

Tawa Fish Fry Recipe

Tawa Fish Fry Recipe


Tawa Fish Fry is one of the few fish recipes that I just love and as a snack. It simply rocks. Kids love it, I love it, everyone loves it at home. And the gorgeous thing is ready in 10 minutes.

Once again this goes to prove how most amazing dishes can be simplest and quickest to make. Check these easy recipes like Pan Fried Fish with Pesto Sauce, Butter Garlic Prawns, Bread Pitt. Drizzle some lemon and eat with onions, oh la la!! The melt in your mouth fish does the magic! I remember my father making this very often but then in between I lost touch with the fish after he passed away. But then my wife rekindled my love with this fish fry and I am so happy about it.

Tawa Fish Fry
Tawa Fish Fry

Tawa Fish Fry
Tawa Fish Fry

Here is the recipe.

Ingredients:

  1. Rohu (Carpo) fish cut into slices like you see in picture. You can use any fish actually. Rohu is light on pocket and has a wonderful taste as well.
  2. Salt
  3. Turmeric Powder
  4. Lime juice.
  5. Chaat Masala

Monday, 30 April 2012

Tandoori Chicken

Tandoori Chicken or Tandoori Chicken Recipe

So, many of my friends have asked me the recipe of Tandoori Chicken and how to get that 'Grilled Look', you know to make it look like its not home-made!


Well, to all my food maniacs, here is the recipe!



Tandoori Chicken
Tandoori Chicken


Preparation Time: 4-6 Hours

Cooking time: 45 minutes

Ingredients:-


First and Foremost, you will need the strong desire of a juicy outcome!


  1. 1 Whole chicken (about 800 gms)
  2. Salt
  3. Red Chilli Powder (preferably Kashmiri chili powder as it adds less spice and more color)
  4. Garam Masala
  5. Ginger-Garlic Paste
  6. Hung Yogurt (Hang curd in a muslin cloth for 2 hours to drain out the water. It will give you a dough like yogurt)
  7. Black Pepper powder
  8. Lemon Juice
  9. Mustard Oil. This is typical to Tandoori chicken.