Tandoori Machchli (Tandoori Fish)

Tandoori fish is best made with any fish that does not have too many bones, like Pomfret, Kingfish, Seer, Surmai, Salmon etc.. To make : 6 portions Ingredients : 1 whole fish (about 1.5 kg), 1 tbsp coarse salt, 1 tsp turmeric powder, 2 tbsp lime juice, 2 tbsp lime juice, 2 tbsp melted pure ghee, 2 tbsp butter. Marinade : 3/4th cup thick curd, whisked till smooth. 1.5 piece ginger, ground....

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Biryani

These are the biryani facts one has to ponder. There are more than 200 verities of biryani. To name a few Awadhi mutton biryani, the lightly spiced Kerala fish biryani, the classic Hyderabadi biryani, Karnatakas bhatkali, the fragrant Kashmiri Biryani, spicy chettinad. The succulent Haryaly and the rare East India mutton stew biryani. Biryani was invented in the time of the Mughal ...

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Tandoori Jheenga - (Prawns Roasted in Clay Oven)

Ingredients : 12 Jumbo (big sized) prawns For First Marinade : 4 tbsp lemon Juice, 5 tsp garlic paste, 2.5 tsp ginger paste, 3/4 tsp kashmiri red chilli powder, 1/2 tsp salt. For Second Marinade : 100 gms yoghurt cheese (chakka dahi), 1/4 cup fresh cream, 2 tbsp lemon juice, 4 tsp garlic paste, 2 & 1/2 tsp ginger paste, a pinch of carom seeds (ajwain), 1 tsp Kashmiri red chilli powder,...

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Tuvar Dal Amti (Pigeon Pea Appetiser)

One of the jewells of the coastal Maharashtra cuisine, which can be taken as a soup along with main meal or can be a part of main meal replacing varan (lentils) mixed with rice. To Make : 6 servings. Ingredients : For Amti : 125 gms (1/2 cup) tuvar dal (pigeon pea), picked and washed, 5 cups water, 1/4 tsp turmeric powder, 1.5 tsp salft, 2 tbsp tamarind pulp, 2 tbsp desiccated coconut, 1...

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Desi Cuisines Ruling the World

Ever since he came to India, Italian chef David Rocco has piled on 15 pounds (6.8 kg) thanks to spicy daals, delectable chicken tikkas and toungue-tingling biryanis. So impressed is he with the desi cuisine that he is planning a new TV series on Indian Food. "I am working on a series on Indian food. My show 'Dolce Vita' has become of interest for people across the world and I received e-mails...

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Cashew Coconut Barfi

Cashew Coconut Barfi (To make : 20 pieces) Ingredients : 125 gm Cashewnuts, 150 gm coconut, Half cup sugar, 50 gms khoya, well crumbled (khoya is nearly dry lump of milk obtained after thickening and dehydrating by boiling), 4 tsp ghee (clarified butter), half tsp ilaichi (cardamom) powder, 8 nos. badam (almond) finely shredded, 2 warq (silver leaves) optional, mound tray or thali greased. Preparation...

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Kaju Kathli

To make : 20 pieces, approximately. Ingredients : 250 gms powdered cashewnuts (Kaju), 1 Cup sugar, 1/2 cup water, 100 gms khoya (dried milk), 2 drop rose essence, Silver Foil (warq) optional 1) Place a heavy-bottomed pan on fire and heat sugar and water mixture, stirring consistently after sugar dissolves, to make 2-thread consistency syrup. 2) Reduce flame and add khoya and stir vigorously. 3)...

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