Rohu Matar ( Fish curry with Peas)

March 13, 2022 Leave a comment

No matter how much you grow up and age, the childhood memory of your mom’s cooking is bound to have an influence on you and one could never match up to the same. And my story is no different with her being a great influence in my food journey. Her ability to cook the simplest food tastes best, something I look forward to inheriting from her. Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Ingredients

Rohu fish: ½ kg

Green peas : 100 gms

Onion : 2

Tomato : 1

Curd : 4 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Ginger garlic paste : 2 tsp

Green chilli : 2

Mustard oil : for frying

Salt as per taste

Step 1

Grind onion and tomato into a smooth paste. In a bowl take a spoon full of water and add the ginger garlic paste, red chilli powder, turmeric powder and coriander powder and mix well to make a smooth paste.

Step 2

Marinate the fish with garlic paste, turmeric powder, red chilli powder, salt along with a tsp mustard oil and ground masala.

Step 3

Heat mustard oil in a pan and shallow fry the fish.

Step 4

Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Once done take it out in an absorbent paper.

Step 5

Heat oil in a pan and add the onion tomato paste along with prepared masala paste and saute until the oil leaves the side of the pan.

Step 6

Add the peas and cook it along with masala for about four to five minutes.

Step 7

Next add the curd and stir them all together for a couple of minutes.

Step 8

Add the required amount of water and let it come to a boil.

Step 9

Gradually add the fried fish into the gravy and cook on high flame for about five minutes. Add the slit green chilli and switch off the gas.

Step 10

Garnish with coriander leaves and serve it along with steamed rice.

Tip

Fried cauliflower florets and peas is a match made in heaven that combines well with rohu.

Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.

Mutton Keema Kofta Curry

August 12, 2018August 12, 2018 Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

Mutton mince (Keema) ½ kg
Ginger 1 inch
Green chilli 2 to 3
Egg 1
Garam masala powder 1 Tsp
Coriander leaves as per taste
Pudina leaves optional
Soaked bread optional( to be used in case Keema appears too difficult to handle)
Ingredients for the gravy
Onion 2 large finely chopped
Tomato 2 grated
Garlic paste 1 Tsp
Ginger paste 2 Tsp
Turmeric powder 1 Tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Whole black pepper 5 to 6
Black cardamom 1
Green cardamom 2
Dalchini 1 stick
Whole jeera 1 Tsp
Oil 4 Tsp
Salt as per tasteFollow the steps by step instructions for perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it comes together. Egg will help to bind the koftas. Once done squeeze the water away.

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.

Step 4 : Add the finely chopped onion and fry it till it turns golden brown

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.

Tip. Add one Tsp of oil in the mince while blending. This will keep the koftas moist and soft

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Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Tag: Curry

Rohu Matar ( Fish curry with Peas)

Black chickpea gravy (चना झोर)

Mutton Keema Kofta Curry