tag:blogger.com,1999:blog-46301724791189861102011-04-21T15:10:51.689-07:00rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.comBlogger61100tag:blogger.com,1999:blog-4630172479118986110.post-69303606589822361592009-01-04T05:34:00.000-08:002009-01-04T05:44:18.469-08:00

1 cup peas (frozen or soaked overnight)½ onion chopped finely½ tomato chopped finely1 green chilli choppedcoriander choppedsalt to tastea pinch of chat masala (or aamchur powder)tomato ketchupFort pakodas:BesanSalt to tasteMix besan with salt and water. You can also add a pinch of soda. Heal oil in a fryin pan and fry small pakodas.Pressure cook the peas until very soft (add a little extra water)

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com1tag:blogger.com,1999:blog-4630172479118986110.post-8240506894506942132008-09-21T11:34:00.001-07:002008-09-22T09:43:14.603-07:00

1 small onion choppedHandful of roasted nuts1 cup poha jada (not the thin one)1/2” ginger gratedMustard seedA few Curry leavesSalt to tasteA pinch of turmeric1 Green chilliWash the poha and drain the water. Set aside.Heat oil in a kadai. Add the mustard and turmeric. Adding turmeric at this stage adds a bright color to the poha. Once it splatters, add the chopped onion, ginger and curry leaves.

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com0tag:blogger.com,1999:blog-4630172479118986110.post-9132027454816969712008-09-21T04:51:00.000-07:002008-09-21T05:19:21.735-07:00

1 cup mong dal soaked 1 hr1 cup poha (rice flake) ½ onion chopped finely1 green chilli choppedcoriander choppedsalt to tasteWash poha with water and mix with dal.Grind the mixture into a coarse paste in a grinder. Add all ingredients and make flat tikkis. Shallow fry in a pan. Server hot with ketchup or any chutney of your choice. Its quite easy to prepare and a filling snack.

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com0tag:blogger.com,1999:blog-4630172479118986110.post-3064958644351739132008-09-21T01:00:00.000-07:002008-09-21T05:44:08.269-07:00

1 boiled egg2 tsp besana pinch of chilli powdersalt as per tasteFor gravy:1 onion chopped1 tomato chopped1 clove garlic½” ginger2 green chilli1 cardamom (elacihi).5” cinnamon sticka pinch of cumin seed½ tsp turmeric powdersalt as per taste Cut the boiled egg in into halvesMix salt, chilli powder and besan. Add water and make a paste. The paste should not be too thick. It should coat the egg

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com0tag:blogger.com,1999:blog-4630172479118986110.post-35600619303363046452008-09-20T11:30:00.000-07:002008-09-21T04:41:39.325-07:00

Typically this is prepared with Hilsha but I prepared it with Roi. 2 table spoon mustard seed soaked for ¾ hrs½ medium sized tomato chopped (optional)1 tsp kalo jeere (kalonjee) a pinch of turmeric salt to taste2 green chilli slitWash the fish, pat dry and mix with a pinch of turmeric and salt. Grind the mustard seeds and a chilli into thin paste. Heat oil in a kadai. Fry the fish pcs lightly on

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com0tag:blogger.com,1999:blog-4630172479118986110.post-52741729136589821972008-09-05T22:20:00.000-07:002008-09-05T23:19:24.424-07:00

Well this blog was pending from long. I always wanted to start my blog but was too lazy to do it. Finally I gave myself a good push and here it is, a very simple Fish curry (bengali style). It more flavoured and has a very mild taste. Don't miss the paanch foron and if you like it tangy just add more tomatos :). You may also fry the fish lightly along with the veggies instead of frying it

rimahttp://www.blogger.com/profile/04102992394130355270noreply@blogger.com0