Recipe type: Side Dish

Preparation time: 00 : 30

Cooking time: 00 : 30

Serves: -2

Ingredients:
BEKTI FILLETS - 250 GMS., VINEGAR - 5 ML., LIME JUICE - 1 ,
EGG - 1, MUSTARD POWDER - 1/2 TSP., BESAN - 10 GMS.,
ONION PASTE - 50 GMS., GINGER& GARLIC PASTE - 20 GMS., ,
SOUR CURD - 25 GMS., MILK - 100 ML., KHOYA - 25 GMS, KAJU PASTE - 100 GMS., BLACK PEPPER POWDER - 1/2 TSP.,
GREEN CHILLY - 2-3NOS., BUTTER - 25 GMS. , GARAM MASALA - 5 GMS.,, SALT - TO TASTE, WHITE OIL

Method:

Cut the fillets in 8 ps. 
Wash in water mixed with lemon juice.
Re-wash with water mixed with little salt & vinegar.
Take out & pat dry with a clean cloth.
Make a Batter with the bitten egg,mustard powder,salt,besan & little water.
Dip the fillets inbatter & deep fry. Keep aside.
Heat oil in a kadhai. Add onion paste.Saute for 3-4 mts. Add G&G paste. Saute till oil seperates. 
Beat the curd, break the khoya & mix it with the milk along with the kaju paste.Pour it in the pan.Simmer until the Gravy thickens.
Add Garam Masala & salt. Mix well. Check seasoning.Mix the Butter.
Arrange the Fried fillets in a serving plate. Pour the Gravy over it.
Garnish with Kishmish & slit chillies
Serve with Nun or Tandoori roti.

Tags: recipe, food

Recipe type: Appetizers & Snacks

Preparation time: 00 : 05

Cooking time: 00 : 15

Serves: -4

Ingredients:
500 GMS. FISH FILLETS ( 1"X11/2"X1/2"), VINEGAR, FLOUR-200 GMS,
PEPPER POWDER- 1-11/2 TSP., SALT- TO TASTE,
1/2. TSP. - PAPRIKA POWDER, WHITE OIL - FOR DEEP FRYING

Method:
SIEVE FLOUR ALONG WITH SALT, PEPPER, PAPRIKA.

WASH FILLETS WITH WATER (MIXED WITH 2 TSP VINEGAR & LITTLE SALT). PAT DRY WITH A CLEAN CLOTH.

DEEP FISH FILLETS IN THE FLOUR MIXTURE.

FRY IN BATCHES(3-4 AT A TIME.

SERVE WITH PUDINADHANIA CHUTNEY.

Tags: recipe, food

Tags: recipe, food