Friday, August 8, 2008


  • 500 g cottage cheese
  • 2 egg white
  • Few drops vanilla essence
  • 5 pistachio nuts
  • 150 g sugar
  • Finely chop pistachio nuts.
  • Mix cottage cheese, egg white, sugar and vanilla extract in a blender.
  • Place the mixture in a small greased baking dish. Cover the baking dish with aluminium foil. Pour water in a large baking dish. Place the small baking dish in it. Set the oven temperature at 175ÂșC. Bake for 30 minutes or until mixture has set.
  • Alternatively, place the mixture in a greased lidded container. Put the lid on. Put about 1½ cup water in a pressure cooker. Place the container in the cooker, such that the container is half immersed in water. Pressure cook for 5 whistles.
  • Remove baked cheese from the baking dish / lidded container. Cut into diamond or square shapes.
  • Garnish with chopped pistachio nuts.
  • Serve at room temperature.



1 kg Ruhi Fish (its advisable to take 1 kg from big rahu fish weighing 4-5kgs)
2-3 Bayleaves.
Salt and Turmeric for taste and colour.
1 tsp Sugar for Caramilising
1/2 tsp Jeera to sparkle in oil
200 gms Mustard Oil for cooking
100 gms beaten curd with 2 tbsp water (If its not available 1 cup of hot will do but will bring diff taste.)

To grind into paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies

Whole Garam Masala -- grind to paste
2 Elaichi
2 long
2 Darchini


  1. Take the good pieces of fish and clean it with water pat it dry
  2. Marinate with salt and turmeric powder.
  3. Heat oil in non stick kadai and shallow fry the fish.
  4. Keep aside the fish pieces.
  5. Put rest of the oil in the kadai and put the sugar for caramalising
  6. Put bay leaves and jeera to crackle in oil
  7. Add ground paste and garam paste with salt and turmeric ( salt and turmeric should be added according to one's taste and colour) in the oil.
  8. After the oil comes out from the masala put the beaten curd or 1 cup of water into it for boiling.
  9. Add fish pieces into it for boiling and let it simmer for few minutes.
  10. Serve it with Rice.


1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

  • Wash the dal and boil with 4 cup of water.
  • Mix in turmeric, cumin, garam masala, and slit green chillies.
  • Mix in salt and sugar to taste.
  • Mix well and stir fry till the time the dal is soft and thick.
  • Heat up ghee in a kadhai.
  • Mix in bay leaves and garam masala.
  • When it stops spluttering mix in it to the dal.
  • Mix thoroughly.
  • Cut the coconut into small dices and fry in ghee till light brown.
  • Mix in this to the dal and stir.
  • Serve hot along with luchi.

Thursday, August 7, 2008



500 grams boneless bhetki
2 large potatoes forked and microwaved or cut and boiled and mashed

12 pods of garlic - finely chopped
Two medium to large onions - finely chopped
One and half inch ginger - finely chopped using a mixer - use as little water as possible
Fresh Coriander / Cilantro leaves - finely chopped - two table spoons
Two green chillies - finely chopped - use scissors.
One green lemon - cut in four
Jeera/Cumin Powder - two tea spoonful (not table spoon)
Optional Red Chili Powder - one tea spoons
Black Pepper Powder - one tea spoon
Salt - to taste.
White Oil - Adequate - keep the bottle next to you.

Three egg whites
One tea spoon wheat flour
Bread crumbs in a shallow bowl


Squeeze the lemon on the fish and add salt and red chili powder and keep aside for marination - 30 mins should be OK.

Heat a skillet - add four tablespoon of oil - heat it up - sprinkle a small pinch of chopped garlic and wait till you smell them - add the chopped onions and fry them on full heat for 4-5 minutes - reduce heat and add chopped garlic, ginger, green chillies, jeera powder and keep on stirring for another 2-3 mins on medium heat.

Drain water from the marinated fish - place them on kitchen paper if required and then add the fish to the skillet - mix it well with the onions and let the fish break properly. Keep on stirring - always at medium heat. Stir it for 4-5 mins or till the fish is just cooked - we are not frying fish -OK. The fish should be white as also the mixture. Add the mashed potatoes - coriander leaves and mix well and cook for another 3-4 mins. Bhetki takes very little time to cook and so does Butter fish / Pomfret - other fishes will take more time but the smell of the fish is important. Over cooking will kill the sptiy of the fish-chop.

Take it down on a shallow plate - add the coriander leaves - mix and check salt and add if required. Sprinkle the black pepper powder. Roll the mixture into balls or shape them into croquet ( if round then keep a diameter of two inches, if croquet - then two inches ling while one inches thick) and keep aside. Fish Chop come in many shapes.

Beat the egg white thoroughly and mix the wheat flour and half a spoon of of salt. Heat Oil in a shallow skillet ( kadai) so that the chops dip fully. Dip the balls in the egg white and then in the shallow bowl of bread crumbs . The crumbs should be as fine as possible and stick to all sides. Dip again in egg ( very fast) and dip back in bread crumbs before you put them in the oil. Don't bother about some breadcrumbs going in the egg white - the twice dipping is a technique to make it crunchier. Do not put too many of the balls ( four should be ok and manageable) in the oil as you need space to turn them so that all the sides fry well. Once done take them out and place them on kitchen paper to drain excess oil.

You can have it with Mustard Sauce or Tomato Chili or plain Tomato sauce. Salads can be made with a mix of sliced onions, thinly sliced beet root, carrots and cabbage - sprinkled with black salt with a squeeze of lemon.

Tip: Whenever using white oil - always add a little of the strongest herb or spice before cooking - like whole black pepper for non-veg curries, cumin seeds, garlic, red chili, etc. White oil does not have a food-friendly flavor on its own. You don't require to add anything while frying puri or coated stuff.


1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
1 Tbs. pepper, red, powder (cayenne)
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 C. yogurt plain
1 tsp. paprika
1 piece pure hing (asafoetida)
4 tbsp ghee
2 lbs. lamb, cut into large cubes
Grind together the spices.
Soak saffron in yogurt.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in the yogurt and fry until liquid is absorbed.
Add a glassful of water and the spices.
Bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone.

Wednesday, August 6, 2008


  • Thick fish fillets (any fleshy fish) - 450gm
  • Lime juice - 2tbs
  • Salt - to taste
  • Finely chopped coriander leaves - 1/3cup
  • Finely minced green chillies - 1tbs
  • Groundnut oil - for frying

For Batter

  • Flour - 150gm
  • Baking powder - 11/2tsp
  • Salt - 1/4tsp
  • Butter - 100gm
  • Eggs - 3nos

Method of Preparation :

Sieve the flour, baking powder and salt together. Beat the butter till fluffy. Add the eggs one at a time and beat well. Add flour mixture and mix well.

Marinate the fish in lemon juice, salt, coriander leaves and green chillies for 1/2 an hour or more. Coat the fillets in the batter and deep fry in the oil till golden brown.