Wednesday, November 18, 2015

Katla Maach Bhaja/Fish fry

It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

  1. Katla Slices- 10-12
  2. 2 heaped tsp Chilli powder
  3. 2tbsp-Ginger-Garlic paste
  4. 1/2tsp- Turmeric powder
  5. Salt to taste
  6. 2tsp Kasundi/mustard paste

  • Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
  • Heat the kadahi on low flame and heat it well. 
  • Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.

  • The sides of the kadahi/Pan should get coated well with the oil.
  • (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
  • On low heat, let the oil heat till you can smoke from it.
  • With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
  • Now the kadahi is properly seasoned and will work as a non stick.
  • Now raise heat.
  • Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
  • Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
  • Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
  • Now raise heat and let it fry for around 2 minutes. 
  • Lower heat, remove cover and very carefully and gently turn the pieces over. 
  • Cover and let it cook for 2 more minutes.
  • Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
  • Remove all the pieces likewise and keep on aside. 
  • For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
  • Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
  • Continue in the same way for the rest of the fish pieces.
  • If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.

Friday, November 6, 2015

Dragon Fruit Pudding

This Diwali try this quick and fruity dessert with these dragon fruit.These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner. The combination of fragrantly perfumed dragon fruit combined with whipped cream and full fat milk make these desserts totally delicious. You can whip them up in advance and chill in the fridge for several hours so they’re perfect for easy entertaining and look stunning served in glasses with a spoonful of dragon fruit on the top. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavour reminiscent of melons. Your taste buds are about to be tickled pink!


  1. 1- Dragon Fruit
  2. 1/2 litre Full Cream Milk
  3. 1/2 tsp Agar Agar powder ( about 3gms)
  4. 1 cup fresh Cream
  5. 3/4 - 1 cup Sugar
  6. 1/4tsp Vanilla essence 
  • Cut the passion fruit in half and scoop out the pulp and refrigerate at least 30 minutes before using.
  • Mash all fruits in a blender or a food processor until smooth with fresh cream.
  • Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved.
  • Blend fruit mixture and milk- agar mixtures and pour the blend to the pudding moulds that you are going to serve.
  • Press a piece of plastic wrap directly on the surface of each pudding and set it as such in the fridge (not in freezer) until serving time. 
That’s it! Very easy, light and soooo yummy! This pudding can be stored in the fridge for couple of days – but usually it’s gone really quickly:)

  1. When buying passion fruit look for ones with uniformly pink in colour this shows they’re ripe and will have the best flavour.
  2. Avoid dragon fruit that has spots and is hard.Also avoid if you see brown leaves or a dry, brown stem.

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