I fried up some Hilsa, because I didn’t want to cook it the way Hilsa should be cooked… That is not fried… cooked in Mustard paste. I just wanted to cook something different. Just as you would cook a Rohu Kaalia.
The good thing about Hilsa, is that it cooks really fast, so don’t wait too long to turn the side. I fried maybe 4 minutes on each side on high heat? As you know, I don’t measure, neither time nor quantity. A good cook knows how to feel with all senses… Mostly sight and smell eh
I Fried the fish in Mustard Oil. Any other oil is a Sacrilege when you are dealing with Fish. Just make sure that you heat the oil till all the bubbles have gone and start to release a fume.. Learn to know the smell. I usually wave my hand over the oil towards myself to check the smell. Undercooked Mustard oil has a bad smell. Burnt oil is no good either. Hmm, maybe I will do a Video. Once the oil is propah-ly heated, let the fish slid down a flat spatula, or use a pair of Steel tongs. Beware of all the oil that will spill out and jump out all over the place. I use a large Lid as a Shield. A Lid with a knob to hold. If not, use a large steel plate, and hold it with a Clamp.
DON’T cover the frying Pan totally. Just cover enough to catch the nasty flying oil. Leave space for the fumes to leave though.
We has a few fried Hilsa, and cooked the rest, with Onions, Ginger-garlic, green chilli, tomatoes, and Potatoes, yes…
The Hilsa curry also turned out exceptionally well. Will blog about it, sooner this time. Last time I took 3 years lol.
A) 1 Kilo Hilsa cleaned* cut into Steak:
* Only the skin is cleaned. The stoimach should be left there after removing the gall bladder.
B) Wash, and then Pat dry. Marinate very lightly with Red Chilli, Turmeric, some Salt, Cumin powder, COriander Powder. Keep for 3-4 hours.
C) Heat Mustard Oil in a Frying Pan, till all bubbles are gone and oil starts to fume. (Learn o smell)
D) Lower heat, and let the fish slid slowly. Use a Large Place pr Lid as a Shield from all the oil that woll fly.
E) Fry for about 2 minutes and check if it is cooked. Color should turn brown. Turn and cook the other side.. GOODNESS
I am a big Fan of Hawkins Pressure cooker. Its fortunate for the Hawkins company, that it is only Indians who has to have a pressure cooker in his/her kitchen. If pressure cookers were as necessary to any other form of cooking as it is to Indian cooking, Hawkins wouldn’t have been the market leader it is today. [Disclaimer: I own Hawkins stocks]. Pressure cookers are an absolute necessity for Indian cooking. It is the easiest way to boil daal, or pulses, which is a staple to the Indian Diet. Indians, who are primarily vegetarians have to have a pulse base dish for his/her meal to make up for the protein that a Vegetarian meal lacks. Pulse is usually boiled, and then tempered with spices in Hot oil or Ghee (Indian Butter). Pressure cookers, which are air tight aluminum cooking utensils, cooks pulses in a short time, and Daal or a the Pulse dish being a staple, for a wholesome Indian Meal, Indian Cooking need a Pressure Cooker and a Kadhai, which is a hemispheric, thick metal pan.
Because every middle class and above household in India owns at least a Hawkins pressure cooker, I have had good returns on the Hawkins stock I own. I personally own several sizes of Hawkins. Besides pulses, I also cook my rice and most of my meat curries in a pressure cooker.
When in India I used to cook meat in Kadhai, unless, I wanted to cook real tender meat. So I have been using Pressure cooker for many types of cooking. it was only after I had to stay for an elongated stay at the US that I realized how much more useful the pressure cooker is. Lesser quality brands builds the pressure cooker with thinner aluminum body, but the Hawkins cookers are build with the right thickness that if you can control the heat it will never burn your food, which is a common phenomenon for cooking slow fried indian dishes.
The Hawkins pressure cookers, with the right thickness, spreads the heat evenly on the food , an I could make all kinds of Indian Subzee using my trusted Pressure cooker. I couldn’t imagine how my cooking life would have been, had it not been for my trusted Hawkins pressure cooker.
Thanks you Hawkins.
I first cooked and blogged about this tindora recipe more than a year back. OK, But what is Tindora? Tindora is a type of gherkin, which is also known as Kundru in U.P. Tondli/Tendli in Maharashtra, Ghiloda or Tindora in Gujarat and Kovaikai in Tamil, Dondakai in Telugu, Tondekayi in Kannada, Telakuch in Bengali, and Kovakai in Malayalam.
It is not the tastiest of dishes and is considered to be a distant cousin of the Parwal. In fact the Tindora Zhunka was one of the better tindora dishes I ever had. Try the recipe here
Well, the point of the post was that Kundru or the Tindora can help reduce blood sugar. So, all you diabetic or sugar conscious readers, it is time to try out the Tindora Recipe once again.
Here is the recipe again:
Slice in circles, 250 grams of Tindora into small discs, like the picture above.
Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees and cut across the slices
Deseed and Chop two tomatoes same way as we did the onions.
Chop 2 green Chillis in anyway.
Heat oil in a thick Bottom Pan, and add a tsp each of Mustard seed and Jeera into the oil.
Immediately add the onions and green chillis.
When Onions are limp, add tomatoes, and saute for some time.
Add the Tindoras.
Add salt to taste, and half tsp of red chilli.
Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.
After the 15 minutes, add a cup of Besan or Gram Flour.
Mix well, and keep stirring in low heat.
Sprinkle some water with fingers so that it is not dry.
Cover it, and keep stirring every couple of minutes.
Should be done in 15 minutes.
Have with Hot Chappatis
Oh, I am back!
Sorry for the delay.
I am back after a long time, and I cooked this dish about a year back. But then, I know all my recipes by heart.
The gravy is onion based with some tomato. I never get excess with the tomatoes, so it was low on the tomato and the gravy was mostly Onion-Ginger-Garlic flavored.
I cooked it the way we cook chicken, only I didn’t put water, and it was cooked in its own juice. That made all the difference, and tastier.
Clean 1 kilo of chicken, and marinade in Turmeric (Half TSP or less)+ Dhania Power (1 TSP) + Jeera Powder (1 TSP) + Salt to taste + some red chilli + 1 TBS each of ginger and garlic paste, in a bowl and keep it covered. Marinade for at least 2 hours.
Chop three large onions.
Chop one large tomato.
Slice 3 green chillis.
Heat 2 Tbs vegetable Oil in a thick Bottom Pan.
Add some mustard seed (1 tsp)+1 tsp jeera + 1 tsp Meethi seeds.
Add 1/3rd the Onions and fry till golden brown. Now add rest of the onions and fry till limp.
Add the chicken, and stir slowly.
Let them mix well, and in normal heat cook for 5 minutes.
Now cover the chicken and cook for 15 -20 minutes in medium, stirring from time to time.
Now open the lid, and add the tomatoes.
Increase the heat and cook till water/juice has evaporated and the gravy is almost dry,.
If you can’t do without gravy, cook some Daal
Garnish with coriander and Enjoy.
Hot ain’t it? Lolz
Bachelor Cooking Tip:
In almost every recipe, specially Indian Cooking, you will come across the phrase fry the onions till golden Brown. It is as ubiquitous as the word Masala in Indian Cooking. (Masala is Spice in Hindi, and can mean the whole gamut of Indian Spices like Cumin, Coriander powder, Cinnamon, pepper, Cloves, Bayleaves, paprika and even ginger-garlic at times)
Frying Onions till golden brown is a very delicate affair.
You can’t just say, fry for 4-5 minutes either since I don’t know what kind of flame you are using. I don’t even know what kind of Cooking vessel you are using. In a thin frying pan, frying till golden is difficult and the onions just tend to get burned. Thick bottom pans are very recipe friendly, and cast iron ones are the best. The picture above is a thick Aluminium Kadhai or Wok and it is also very Indian recipe friendly.
The picture was taken just before the Onions turned golden brown. Even if I say fry till golden brown, you need not wait till then. It might just get burned. This is the perfect time when you may add the crushed Ginger-garlic paste and saute before you add masalas or Tomatoes.
The significance of frying till golden brown is that it dries the onion of its sweet juice and gives a slightly seasoned taste to the curry. Burn it, and the curry gets spoiled. That is the secret to Indian cooking.. The perfect timing of the frying of the onions..
The above picture will launch a thousand Indian Recipes. Good Luck.
Oh, that much onions is enough for 1 kilo meat. For the frying till golden brown, that is. If you want to add more onions, add later when you add the Meat. Add onions later for a nice gravy. Add when the meat is dry, and fry till the onions have turned to gravy…. Enjoy!!
This is Smoked Beef Stewed in fermented Soya Beans. A Naga (People of Nagaland) Delicacy, this authentic Naga recipe is right from the Kitchen of a Naga friend who is also an excellent bachelor Cook. Fermented Soya beans or Akhuni in nagaland, Hawaizaar in Manipur and Turumbai in Meghalaya is a part of the North eastern cuisine. Very pungent, you need to acquire the taste before you can actually enjoy this dish, but once you have gotten used to it, there will be no stopping you huh!
Yeah I am posting the Recipe of the Chicken Sali After a Long time.
Sorry people, I was quite stuck up at work and such like, with shifting and all that.
And yes what you are seeing is crisp fried potatoes.
In the authentic Sali, the pototoes are even smaller. Match Stick thin.
I was too lazy to slice potatoes that thin.
I cooked the chicken, in the usual way we cook Chicken Curry, and then spread the potatoes afterwards. It was very tasty indeed.
One Kilo Chicken, marinade in 1 tsp Jeera powder, 1 tsp Dhania Powder, 1 Tsp Red Chilli and salt to taste. Marinade for 2 hours.
Two large Potatoes, cut into match stick thin slivers.
Fry till golden in a non-stick pan and keep aside.
Heat oil in a Pan or Wok and Fry One large Onion, and fry till golden brown.
Add 3 green chillis sliced in halves.
Add One and half table spoon of freshly ground ginger-garlic paste, and saute for 1 minute.
Add 2-3 Tomatoes, chopped well.
Add the chicken, mix well keep stirring for a few minutes.
Then cover the lid of the pan, and keep that way for 15 minutes in low heat.
Open the lid, you will see that lots of liquid have come out.
Increase heat and cook till gravy thickens.
Now add 1.5 cup of hot water and let shimmer.
Add 1 tsp chicken Masala and 1 tsp black pepper.
Take down after 2-3 minutes.
Spread the potatoes on top… ( Can I call it as garnishing?)
Phew!! A very tiresome weekend. Loose ends at work, and some catch with friends and by the time the weekend was over, i realised I couldn’t do the Curry Mela Round up.
Do wait till Next month. Also, I will be hosting it on this blog only, and only shift the curry mela posts into the new blog after each week. The Curry Mela Blog will be a repository of all previous Curry Mela. Inspired by Kalyn .
This is the picture of Chicken Sali. A Parsi delicacy which they prepare and relish especially during the Navroz. This is like a Normal Chicken Curry, with just a little Parsian Twist.. Will Post the recipe soon. Do Wait!!!