Indian Style Pan Fried Pomfret

Pan fried Indian style pomfret is an easy to prepare dish which can can be served as side dish or even on it's own. Coated with aromatic Indian spices this succulent and juicy pomfret are ideal as a bachelor recepi as well. Minus the marination timing, this dish can be prepared in a jiffy without compromising on the taste.

I bought some fresh white pomfret for pan fry for our Sunday lunch. I cooked claypot fish curry and made this pomfret dish as a sides and everyone at home love it. The masala are not overpowering and the fish are soft and not dried out. Somehow, the ajwain or carom seeds gives that wonderful nutty flavour to the delicious fish. Serve with lemon wedges,cucumber slices and a sprinkle of chilly flakes for the extra kick.

Ingredients

1/2 kg pomfret, cleaned & scored

4-5 tbsp coconut oil

For The Marinade

1 1/2 tbsp lemon juice

1 tbsp ginger garlic paste

1 tsp salt

1 tbsp Kashmiri chilly powder

For The Masala

1 1/4 tbsp coriander powder

1 1/4 tbsp cumin powder

1 tbsp kashmiri red chilly powder

1 1/4 tsp garam masala

1 tsp turmeric powder

2 1/2 tbsp ginger garlic paste

1 tsp carom/ajwain seeds

1 tbsp fennel powder

2 tbsp Kasthuri methi,crushed

1 tsp salt

1 1/2 tsp gram/besan flour

1 tbsp coconut oil

For Garnishing

Cucumber slices

Lemon wedges

Sprinkle of chilly flakes

Methods

In a bowl, add all the imgredients listed under "For The Marinate" and mix well. Rub the fish with the paste and marinate for 30 minutes.

In another bowl, add all the ingredientd listed under "For The Masala" and mix well. Rub in the masala to the marinated fish.

Heat a tawa with coconut oil and place the fish on the tawa and gently give a shake to prevent from the fish from sticking on the tawa.

Cook for 4-5 minutes and gently flip the fish to cook on the other side. Cook for another 4-5 minutes and transfer tp a serving plate.

Serve with lemon wedges,cucumber slices and a sprinkle of chilly flakes.

Punjabi Dum Aloo

This could easily be one of the hardest potato recepi i ever cooked with plenty of ingredients,dry roast,grinding & the dum process. I'll never take potato for granted. I was having Punjabi dum aloo when i grabbed some cute baby potatoes recently. Despite of the tedious process, this recepi is worth trying. Absolutely rich and delicious.

I used both cashews and cream in this recepi for the rich and creamy gravy. Do not skip the palm sugar as it enhance the flavour to the tastebud. The freshly ground spices gives the additional flavor to the gravy. If you couldn't find baby potatoes, use regular potatoes cut into halves which works well with the recepi. Serve with rice or chapati this potato recepi are yummylicious 😋

Ingredients

To Dry Roast

1"inch cinnamon stick

1/2 tbsp fennel seeds

1 tsp cumin seeds

3 cloves

1 tbsp coriander seeds

3 green cardamoms

For The Curry

1/2 kg baby potatoes

1 green chilly

5 cloves garlic,chopped

1 large red onion,chopped

1"inch ginger,chopped

1 cup plain yogurt

2 tbsp + 1 tbsp mustard oil,divided

2 tbsp heavy cream

1 tsp palm sugar

1 tbsp kasturi methi,crushed

1 cup of water

1/3 tsp garam masala

1/4 tsp turmeric powder

1 1/4 tsp Kashmiri chilly powder

1 tsp cumin seeds

1/4 tsp hing

1 bay leaf

1/2 tsp black pepper powder

Salt to taste

Methods

Boil water in a pan, add potatoes and cook for 2 minutes. Turn off the heat and cover the pan with lid. Let the potatoes remain in the pot for 15 minutes.

Drain the potatoes and rinse with cold water. Peel off the skin and prick the potatoes all over with a toothpick. Keep aside.

Heat a pan and dry roast all the ingredients listed under "To Dry Roast". Roast the ingredients on low-medium heat for 2-3 minutes. Let the ingredients cool down amd grind into fine powder.

In a pan, heat mustard oil and fry green chilly,garlic and ginger till fragrant. Add the onion and cashews, saute till onions turns soft. Let the ingredients cool down and grind into a fine paste. Keep aside.

In a pan add remaining 4 tbsp mustard oil and fry the boiled potatoes till all sides turns golden. Transfer to a pan and let it cool down. Prick again the potatoes on all sides.

To the same pan, add hing,bay leaf, cumin seeds and 1 teaspoon Kashmiri red chilly powder. Saute for 20-25 seconds.

Add the prepared cashew onion paste and cook for 2-3 minutes.

Add black pepper powder and the ground spice powder. Stir well and cook for a minute.

Remove pan from heat and stir in the yogurt. Stir continiously to mix well.

Place the pan again on medium heat amd cook for 3-4 minutes by stirring continiously.

Add the remaining 1/4 tsp Kashmiri chilly powder and turmeric powder. Cook for another 4-5 minutes.

Add the potatoes and 1 cup of water. Stir and cover with lid tightly and cook in dum method for 5-7 minutes.

Add garam masala,cream and crushed kasthuri methi. Add the remaining 1 cup water and simmer on low heat for 3-4 minutes. Cover with lid and cook for another 4-5 minutes.

Garnish with chopped coriander leaves.

Thazampoo @ Kewra Water Nan Khatai

This is my second time baking Nan Khatai but, this time with varition. I replace rose water with equally fragrance kewra or thazampoo water which turns out really good. The whole house filled with the aromatic of kewra water  and it was very much intoxicating.

Kewra water can be found in shops selling Middles Eastern goodies. I was excited to found kewra water and without thinking twice grabbed a bottle. I use it for my sherbet,flavoured rice and this is my first trial with cookies. The cookies are bursting with the sweet kewra flavour,nutty in taste and melt in your mouth.

Ingredients

1 cup all purpose flour
1/2 confectioners sugar
1/2 cup butter, room temperature
1/8 tsp salt
Pinch of baking soda
Pinch of cardamom powder
1/4 tsp kewra water
1 1/3 tbsp crushed dry rose petals
1 1/2 tbsp chopped pistachio

1 /2 tbsp chopped almonds

Methods

In a bowl, combine flour,salt,cardamom powder and baking soda. Keep aside

Using an hand or stand mixer, beat butter and confectioners sugar till pale and fluffy.

Add kewra water and beat for 2-3 seconds.

Add in the flour mixture in 2 batches making sure to beat after each addition. Do not overbeat.

With a spatula, fold in the rose petals. Shape the dough into a log and wrap in a cling wrap. Refrigerate for 15 minutes.

Preheat oven at 375'F or 180'C. Line a baking tray with parchment papet and keep aside.

Divide the dough into a equal 16 small sized balls and place onto a prepared baking tray.

Using a knife, gently slit the top of the balls to create a design.

Sprinkle chopped pistachio and almonds on the prepared cookie dough and give a light tap for the pistachio to stick onto the cookies during baking in the oven.

Bake for 18-20 minutes or till the edges slightly golden.

Remove from oven and let it cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.

Store in an airtight container.

Notes

• You may easily double up the recepi. Original recepi yields 16-18 cookies

Grapefruit And Orange Cooler

 

This is what i call as grapefruit cooler bursting with citrus tastes. The sweet aroma of grapefruit and orange are perfect as cooler on sunny days. The bright orangy colur of the cooler are definitely a crowd puller. Honey balances the tartness of the blood orange and enhance the flavour.

Grapefruit aka blood orange comes in pink and deep dark red colur. Grapefruits are known for its tartness thus, natural sweetener like honey works well to reduce the tartness. 

To get 100% of daily recommended vitamin C just consume whole grapefruit everyday for your vitamin C fix. High in antioxidants and boost immune system to fight bacteria and viruses. This is a fruit that one shall hv in their everyday diet.

Ingredients

2 cups water

150 mililitre orange juice

200 mililitre grapefruit juice

2 tbsp lemon juice

1 cup ice cubes

4-5 tbsp honey

Mint leaves for garnishing

Methods

In a pitcher, combine grapefruit juice,orange juice,lemon juice and water. Stir.

Add honey and ice cubes. 

Pour into serving cups and garnish with mint leaves.