Recipes from The Normal State of Mind

Maacher Jhaal (Fish Curry)

Ingredients

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

Salt

Coriander leaves, handful, chopped

1 tsp Turmeric powder

1 -2 Green Chilli

3 tbspMustard oil (preferable) otherwise sunflower oil

 

Method:

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 courtesy:Spiceinthecity.co

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 oil
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)

Method:
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!