Recipes from Anapurna

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Sunday October 08, 2006

Machhali Kebab

Ingredients

•Fish 250 gm.
•Chana Dal (Bengal gram) 25 gm. (1 oz.)
•Garlic paste 1 tsp.
•Ginger paste 1 tsp.
•Onion paste 2 tbsp.
•Vinegar 2 tsp.
•Cooking oil 1 tbsp.
•Gramflour 4 tbsp.
•Salt to taste

Preparation
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones. Grind the Chana Dal into a paste. Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form dough.

Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off. Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.

Take the gramflour into a bowl. Add little water and stir to make a thick paste. Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.

-Smriti
(Ghar main shanti kaa raaz,Khana bane har din khaas.)

Posted by Anapurna at 7:09 AM
3 Comments

Sunday October 01, 2006

Ghevar

Ingredients
• 3 cups plain flour
• 1 cup solidified ghee,
• 3-4 ice cubes
• 4 cups water
• Approx, 1/2 cup milk,1/4 tsp. saffron
• 1 kg. Ghee for deep frying
• 1 1/2 cups sugar
•

Preparation

Prepare sugar syrup of 1 thread consistency.Take solidified ghee in a large wide bowl. Taking one icecube at a time rub the ghee vigorously. Take more icecubes as required, till ghee becomes very white. Add milk, flour and 1 cup water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin.

Take an aluminum or steel cylindrical container. The height should be at least 12". And diameter 5-6". Fill half with ghee. Heat. When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain.

Keep hot syrup in a wide flatbottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup . alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.

Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.

Smile your Ghevar is ready.

-Smriti
(Ghar main shanti kaa raaz,Khana bane har din khaas.)

Posted by Anapurna at 6:36 AM
2 Comments