Cheesy Catla Korma

Today's preparation is with Catla (Indian Carp) which is a staple for Bengalies and several people across Assam, Orissa and Bihar. I have added a twist to it with cheese, posto (poppy seeds) and cashew nuts. Hope you like it!

Cheesy Catla Korma

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 4-5 people

Ingredients:

• Catla/Rohu - 4-5 pieces
• Black peppercorns - 5 whole
• Garam masala- whole (2 cardamoms, 1 cinnamon & 2 cloves)
• Onion - 2 medium size
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Poppy seeds - 1 teaspoon
• Melon seeds - 1 tablespoon
• Cashewnut - 4-5 pieces
• Dry red chilli - 2 pieces
• Curd - 2 tablespoon
• Cheese - shredded 1/2 cup ( I used Amul processed cheese)
• Salt & sugar as per taste
• Ghee - 2 tablespoon
• Oil - to fry

Instruction:

• Marinate the fish with salt and keep aside for 10 mins.
• Take oil in a pan and lightly fry the fish.
• Boil the onions and make a paste. (white paste)
• Make a paste of poppy seeds, melon seeds and cashew nuts. 
• Add ghee in a karai then put peppercorns, dry chilli and whole garam masala.
• Add the onion paste, garlic paste and ginger paste and fry it.
• Add the white paste and fry it till oil separates.
• Add water and let it boil.
• Add the fried fish and boil it with covered lid in low to medium flame.
• Add curd after whisking it nicely.
• Add salt & sugar as per taste.
• Add the shredded cheese as garnishing and cover the lid and switch off the gas.

Serve it hot with rice or pulao. 

It gives me great pleasure to see your feedback and shares on social media. Please keep sending me your feedback and share my posts if you like them. 

Capsicum Dal Fry

Hello Friends! Thanks a lot for all of your support. I got inspired to try my next easy recipe for all of you using capsicum, which is readily available during winter. Try this out as a daily food and give your feedback.

Capsicum Dal Fry

Preparation time: 10 mins

Cooking time: 15 mins
Serves: 4-5 people

Ingredients:

• Masoor dal - 200 g
• Garlic - 8 cloves finely chopped
• Onion- 1 medium finely chopped
• Tomato - half finely chopped
• Capsicum - 1 small finely chopped
• Green chilli - 1finely chopped
• Celery seeds (Radhuni) - 1/2 teaspoon
• Onion seeds (Kala jeera/kalonji) - 1/2 teaspoon
• Bay Leaf (Tej pata)  - 2
• Dry Red Chilli - 2
• Turmeric Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon
• Cumin Powder - 1/2 teaspoon
• Red Chilli Powder - 1/2 teaspoon
• Salt & Sugar - as per taste
• Coriander leaves - for garnishing

       Instruction:

• Pressure cook the dal and boil it and keep aside.
• Take a kadai put little oil add bay leaf and dry chilli and fry it.
• Add celery seeds and onion seeds.
• Add garlic, onion and capsicum then lightly fry it.
• Add green chilli and tomato add all masalas and fry it.
• Add boiled dal and mix it well and cover it in low heat for 5mins.
• Add salt and sugar as per taste.
• Garnish it with coriander leaves.

Serve hot with Rice/Roti/Paratha.

Enjoy this yummy daal during this winter season and give your feedback!

Lasuni Baigan

Hello everyone! I am super excited to share the first recipe on my newly created blog. Please try this recipe and send me your feedback.

Lasuni Baingan
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 3-4 people

Lasuni Baingan

Ingredients

1. Brinjal - 1 large
2. Onion - 1 large finely chopped
3. Garlic paste - 1 tablespoon
4. Tomato - 1 finely chopped
5. Red chilli powder - 1 teaspoon
6. Dry mango powder - 1 teaspoon
7. Whole garam masala
8. Green peas - boiled
9. Coriander leaves - for garnishing
10. Sugar & Salt - as per taste

Recipe

• Chop the large brinjal into small cubes (roughly 1-inch cubes).
• Marinate the chopped brinjal cubes with salt and dry mango powder for 30 mins.
• Lightly fry the marinated brinjal cubes in oil and keep aside.
• Heat oil in a pan and add whole garam masala to it.
• Add onion, garlic paste, tomatoes and red chilli powder.
• Fry the masala until the oil separates.
• Add brinjal cubes and mix it well with the fried masala. 
• Cover the pan with a lid and leave it on low heat for about 15 minutes (or till the brinjal cubes become soft).
• Add the boiled green peas.
• Add sugar and salt as per taste.
• Garnish with coriander leaves before serving.

Serve hot with chapati, paratha or rice.

Enjoy and please don't forget to share your feedback!