Friday, January 20, 2012

FRIED POMFRET (Koliwada Style)

This fish is a speciality from a Suburban area in Mumbai - Sion Koliwada.
The recipe originated from Kolis (fisherfolk) and now it has become a delicacy and is served in various restaurants in Maharashtra. But still people prefer going to eat in the small roadside thelas of Koliwada for the authentic taste.
This recipe here may not exactly be the same but it is quite close to the original one. My Maharashtrian maid prepared the marination.I was quite happy with the results.You can prepare prawns in the same way.

Pomfrets ...... 2 small (any other fish can be used but pomfret is preferable)
Lemon juice .... 2-3 tbsps.
Ginger paste ... 1 tsp.
Garlic paste .... 1 tsp.
Red chilli powder.. 1 tsp.
Turmeric powder ... 1/2 tsp.
Garam masala ....... 1 tsp.
Ajwain (Carom) powder .... 1/2 tsp.
Red colour ............. 1/4 tsp.
Rice flour ............. 2 tbsps.
Salt ....... to taste
Oil ..... to fry

1. Clean the fish well and make a big slit on the side and lightly on both sides for the marination.Usually small entire fish is preferable for this recipe and not the slices.
2. Mix all the ingredients (except rice flour) with salt and lemon juice and rub on the fish.(out side as well as inside)Leave it for few hours.
3. Heat oil for deep frying. Sprinkle a little rice flour all over the fish and deep fry it till done.
Garnish with onion slices and lemon wedges. Serve hot.

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Wednesday, January 18, 2012


Try out these crispy bite size chicken crunchies.. you will never stop with few. This is a perfect snack for kids parties as well.

Chicken fillet .... 1 Cut into small cubes
White flour .............. 1 tbsp.
Corn flour ...... 1 tbsp.
Cumin powder .. 1 tsp.
pepper/white pepper .. 1/2 tsp. or more if you like.
Salt .......................... to taste
Red colour ............. a pinch
White of 1 egg

To coat:
Potatoes .............. 5-6 ( grate them and immerse in salt water for 1 hour)
Oil ...... to fry


1. Marinate the chicken pieces with all the ingredients and refrigerate until use.

2. Squeeze out a little grated potato in the palm of your hand and cover the chicken pieces firmly.

3. Heat oil and fry these chicken pieces until crunchy.
4. Serve immediately with any sauce of your choice.
( for variation you can add any masala of your choice to the marinade)

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Yes, you heard it right.. The batter is made with beer instead of water. You get such crispiness in the coating. Do give it a try !

Prawns ........ 1/4 kg
Garlic paste ...1 tbsp.
White flour ... 1 cup
Corn flour .... 2 tbsps.
Ajinomoto ..... a pinch
Soy sauce ...... 1 tbsp.
Salt .............. to taste

1. Clean the prawns. Leave the tails intact.
2. Marinate them with garlic paste, soy sauce, ajinomoto and salt.
3. Make a thick batter with the flours adding salt and beer to mix.
4. Just before serving dip the prawns in the batter and deep fry them.
Serve with chilli sauce.

See the recipe video

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Chicken Lollipops


 This is a very easy to make chicken snack... not deep fried and yet so delicious !

Boneless Chicken Pieces - 500 gms
Yogurt - 1/2 cup
Lemon - 1 medium
Ginger garlic paste - 3 tsp
Salt to taste
Red chilli powder - 1 tbsp
Garam Masala - 1/2 tsp
Dhania Powder - 1/2 tsp
Any Chicken Masala powder available in the market - 3 tsp (You can substitute it with garam masala if unavailable)

1. Add all the ingredients to the chicken pieces, mix well and leave to marinate in the refrigerator for half a day (or at least 2 hours).
2. Before making, remove the marinated chicken  from fridge. Drain all the excess moisture well.
3. Heat 3 tbsp oil and add half the chicken pieces.
4. On high heat, stir the chicken. After it changes the colour simmer and cover it.
5. Keep stirring from time to time until it is golden brown in colour.
6. Drain on a tissue. Garnish with onion rings. Serve hot with chilli sauce.

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Pan Fried Chicken

Monday, January 16, 2012

GOBHI JO KEEMO ( Gobhi Mince Curry)

Cauliflower / gobhi mince prepared like keema. This could be a nice option for vegetarians. 

Cauliflower ... 1 medium sized
Onions .......... 2 sliced ( 1 cup)
Tomato ......... 1 cut into pieces
Green chillies ... 1-2 chopped finely
Ginger paste ..... 1 tsp.
Garlic paste ...... 1 tsp.
Turmeric powder ... 1/2 tsp.
Coriander powder ... 1 tsp.
Cumin powder ......... 1 tsp
Red chilli powder .... 1/2 tsp.
Garam masala powder ... 1 tsp.
Kasoori methi ... 1 tbsp
Salt ... to taste
Coriander leaves .... to garnish


Dice the cauliflower into tiny pieces using a chopper.

In a pan put water, add a little salt and put the cauliflower and bring it to boil . After one boil switch off the gas and let it remain in hot water.

 Drain it and set aside.

 Heat a little oil and fry the onion until brown.

 Add the tomato and green chillies and saute for a minute.

 Now pour half a cup of water and the ginger garlic paste and simmer to cook.(Adding ginger garlic at this stage brings out a nice flavour.

 Grind it into a paste using a hand grinder or in a mixie.

Add all the spice powders, salt, kasoori methi

Add the cauliflower and saute for 5-7 minutes.

Add a cup of water and simmer for 5 minutes.

Dish it out and serve with rice or rotis.

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We usually make gobhi with aloo but this combo is also good. Looks colourful and inviting isn't it !

Cauliflower ..... 1
Green peas ..... 1/2 cup
Capsicum ........ 1 cut into cubes.
Onion ............. 1 ( sliced)
Ginger garlic paste ... 1 tbsp.
Green chillies ........... 1-2
Turmeric powder ... 1/4 tsp.
Coriander powder .... 1 tsp.
Cumin powder ......... 1 tsp.
Amchoor powder ...... 1/2 tsp.
Salt ........................... to taste
Coriander leaves ..... to garnish

1. Wash and cut the cauliflower. Boil water, add salt and leave the cauliflower in the water for 10 minutes.
2.Heat oil in a pan and add the sliced onion and saute until pink in colour.Now add the ginger garlic paste, green chillies.
3. Add the cauliflower pieces and stir fry. Add salt and turmeric powder first. Sprinkle a little water and simmer till it is half done.
4. At this stage add in the capsicum and green peas. Also add the dry masala powders. Simmer on low flame sprinkling little water to cook.
5. Garnish with coriander leaves and serve.

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Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of
salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

Bean Sprouts .... 1 cup
Potato .......... 1 ( boiled and cut into small pieces)
Onion ......... 1 ( sliced)
Green chilli .... 1 ( chopped finely)
Coriander leaves ..... Handful
Turmeric powder .... 1/4 tsp.
Rasam powder ........ 1 tsp
Salt .............. to taste
Oil ............... 2 tbsp.
Lemon/lime juice

For tempering :
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida ........ a pinch
Dry red chillies ... 2
To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.


1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients.

3.When they crackle add the sliced onions and saute until translucent.

4. Add the boiled potato pieces, rasam powder and green chillies.

5.  Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

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