Scrumptious festive dishes
February 4, 2009
Shellfish curry
Ingredients:
¾ grated coconut, 25-30 red chilies, 2 tbsp coriander seeds, 1 tbsp jeera, ½ tsp methi, 1tsp peppercorns, ½ tsp turmeric powder, 6-8 cloves of garlic, 2 tbsp imli, ½ chopped onion, salt to taste, 200 gm shell fish, 2 tbsp coconut oil, 1 chopped onion, 4-5 garlic cloves
Method:
Before cutting the fish, wash it for 3-4 times.
Slice the fish into two parts. Use only the meat portion for preparing.
Sauté the masala well in coconut oil in heated pan. Blend it in a blender to make a nice paste.
Add this paste to the fish. Mix well.
Make a nice and rough paste of coconut, jeera, and garlic in blender.
Sauté onions in heated pan, add salt and cook shellfish in it.
Add coconut and garlic paste to it and cook on low flame.
Separately sauté onion and garlic in coconut oil and pour this pour prepared curry.
Serve hot.
Dry fruits kofte
Ingredients:
250 gm khoya, 2-3 tsp besan, ¼ tsp salt, ¼ tsp black pepper, 10-12 raisins, 2 tsp coriander leaves, 2 green chilies, 4 tbsp maida, 200 gm ghee or oil, ½ cup milk cream, 2 tbsp cream
For gravy:
2 onions, paste of 4 garlic cloves, 1 tsp paste of ginger, paste of green garlic, 3 tomatoes, 1/3 tsp salt, ¼ tsp black pepper powder or red chili powder, 1/4 tsp turmeric powder, green chilies and coriander leaves
Method:
Grate the khoya. Add salt, black pepper powder, and green chilies. Coriander leaves. Mix well.
Prepare small rounds of this mixture and put 1-2 rasins in it as filing.
Dip the ball in maida batter and deep them in oil till they turn golden brown in color.
Heat oil in another pan. Sauté ginger garlic in it. Sauté grated onions in pan till they turn golden in color. Add chopped tomatoes, cream, salt, turmeric powder, and red chilies. Sauté well. Add 1tbsp cream. Add water to prepare gravy.
Add kofte only when you have to serve.
Garnish with cream, green chilies and coriander leaves.
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