Wednesday, 4 November 2015

Recipes from The Normal State of Mind

Maacher Jhaal (Fish Curry)

1 Seabass  cut into 3-4 pieces or cod fillets
1 tsp Nigella Seeds
2 tsp  Coleman’s Mustard powder
2 tsp milk
2 tsp Lemon Juice
1 small tomato, chopped
Coriander leaves, handful, chopped
1 tsp Turmeric powder
1 -2 Green Chilli
3 tbspMustard oil (preferable) otherwise sunflower oil

Marinate the sardines in a tsp of turmeric, salt and some lemon juice.
Make a mustard paste with a bit of water and a pinch of salt and ¼ tsp turmeric. Keep aside.
In a heavy bottomed pan, pour 3 tbsp of mustard oil. When hot, add the nigella seeds and green chilli. Cover as it will splutter.
When it starts spluttering, reduce heat and add the fish. Cover. After a minute, turn on other side. Remove and keep aside. Add the chopped tomato, fry a little, then add the mustard paste, fry it a bit, add a little water. When it starts to boil, add the fish again and let it cook for a few minutes until done. Check seasoning. Add the milk to finish. Add chopped coriander leaves. Serve with rice and a wedge of lemon.

Batata Vada (Potato Cakes)

Batata Vada pic
Ingredients: 2 big Maris Piper potatoes, boiled, peeled and mashed.

2 cm ginger and a chilli, ground to a paste, salt to taste

2 tsp Cumin powder, ½ tsp turmeric powder, coriander leaves chopped, one small red onion chopped fine, a small green chilli, chopped fine

In a bowl, add all the ingredients, mix well, and make into golf size balls. Flatten into shape. Cool in the fridge while you make the batter.

To Be Mixed Together Into A Thin Batter (similar to pancake batter consistency):
1 cup
besan (bengal gram flour), water
1/4 tsp
chilli powder
1 tbsp
a pinch
soda bi-carb. salt to taste

Heat enough oil for deep frying in a deep pan. Dip the potato rounds in the prepared batter and deep fry a few at a time on a medium flame, till they turn golden brown in colour on all the sides. Drain on absorbent paper and serve hot with chutney/ketchup of your choice or in a bap with ketchup.
Easy Egg Roll

Egg Roll pic courtesy: Nizam's
Ingredients: 2 ready to eat chapatis
2 eggs
One red onion finely sliced
1/2 cucumber finely sliced
handful of coriander leaves, finely chopped
1-2 chillies finely chopped
ready cooked chicken pieces (optional)
pinch of turmeric and cumin powder (optional)

Break one egg, beat it, add salt to taste, turmeric and cumin, chopped chillies and some coriander leaves. Mix well. In a pan, add some oil, when hot, pour the egg mix, place the chapatti on top, and keep on low heat until the egg cooks. Remove from pan. Place on a plate, egg side up. Add chopped onions, cucumber, chicken, and chopped coriander. Can add a squeeze of lemon if you wish. Roll it up tight, serve hot with tomato ketchup.
My kids love this for tea, minus the chillies!

1 comment:

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