Fresh Fish Cutlets

Dosto….dekhiye tou sahi darya ki rawani se nikal kar,mede ki toghyani ko sakun bakhshne kaun aaya hai…ji sahi pehchana Machli raani…ye anwa-o-aqsaam may shaamil hai…ye aapki shehath ki fikr andesh bhi hai. aapke liye ek anokha zaayeqa pesh karti huii aapki umr aur tawanaii ke raaz samjhaati hai…halki phulki zod hazam ghiza hai machli..ye kaii zaayeqon may apna zaayeqa shamil karke us zaayeqe ko lajawaab karti hai…ye her masalhe ke saath co-operate karti huii unka zaayeqa khud may jazb kar leti hai…aur aapko ek naye zaayeqe ke safar per le chalti hai…lijiye phir…isey cutlet ki shakal den…apni shaam ki chaaye ko mazeed zaayeqa bakhshen…aur ek aur shaam ko haseen karden..subah aur raat ke darmyaan ye shaam hi tou her din ko khubsurat banati hai…aur is shaam ko yaadgaar banana may sab se aham role tou ghar ki raaniyaan nibhaati hain…tou aaiye apni shaam sajaayen.

Ingredients

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2 lbs fish fillets

2 potatoes

2 medium chopped Onions

6 chopped green Chilies

1 cup fresh chopped Coriander leaves

2 Tsp of Ginger-Garlic paste

1 tbsp lemon juice

Salt to taste

1tsp peppercorns

1/2 Tsp red Chili powder

1Tsp Coriander powder

1 Tsp roasted Cumin powder

1/4 Tsp Garam masala powder

1 egg lightly beaten with a pinch of salt

Bread crumbs

Oil for frying

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Directions

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First boil the fish, place the fish in a saucepan and add a cup of water. Pound the garlic cloves and ginger knob and add it along with the peppercorns. Bring it to a boil and simmer for 5 minutes or until the fish is done.

Meanwhile boil the potatoes and mash.keep the beaten egg in a bowl and bread crumbs in a flat plate.Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.
Make the cutlets by shaping as desired ,round or oval. Shape into small balls and place in between your palms and press gently, to flatten them a little.
Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.
Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
Your fresh fish cutlets are ready to serve ….enjoy with a sauce of your choice.

Rava Laddu

Ji Dosto...Shab bakhair...chaliye aaj aapko wahi puraane Daadi Amma waale gol gol laddu khilaun...ji rava laddu, jo aksar pados ki Meenakhshi apni diwali per khilaya karti thi...vo itne mazedar hotey they ke humen agli divali ka shiddat se intizar rehta tha...kaash roz divali hoti...aur miltey khane ko meethe laddu...bachpan tou nhanni munni khahishon ke daayron may khushhaal raha karta hai...ye jawani paheli ban kar aati hai saare khahishon ko khwabon may tabdil kar jaati hai..phir jub ye jawani rukhsat hoti hai tou tajrubon ki ek kitaab thama jaati hai...ek aur Daadi Amma tayaar hojaati hai...gharz her surat may Daadiyaan kamaal ki hoti hain...tou aaiye phir apni daadi ke naam chalkaayen laddu ke sang "sharbath" ke jaam....

Ingredients
Sooji - 2 cups
Coconut grated – 2 Cups
Ghee – 3 Tbsp
Sugar – 2 Cups
Water – 3/4 cup

Finely chopped Almonds and Cashews – as you like

Ilaichi powder ¼ tsp

Direction

Heat 2 tbsp ghee in a soup pan and fry sooji in low flame until u get a nice aroma. (But don't over fry it).

Heat another tbsp of ghee and fry chopped almonds & cashews.

When they are done, add coconut and fry until you get nice aroma.

Add the above sooji and mix finely.

Now add sugar and water. Boil it until you get nearly one string consistency.

Now remove it from the fire and pour the above mixture.

Mix it well and allow to cool.

When it is warm enough to touch, apply a little ghee on your palms and make this into small balls .

That’s all…your delicious Laddus are ready to eat…ready to serve…ready to preserve...

Mint Tea

Dosto…aaj aapke liye ek taaza hawa ke jhonke ki tarha aapko taazgi bakhshta hua ,chaaye ki chuski se bhara fursat ki ahamiyet se waqif karata hua lamha pesh karne aai hun…Chaaye….hmmmm kaun hai vo jo is se daman bacha paaya hai…ye bhi ek nasha Ba-Kaif hai…bas piyo tou jaano…ek achi mazedar chaye aapki subah aapki shaam ko chust kar deti hai…zindgi ki tamazat se bharpur garmagarm chuski chaaye ki waqi apne hone ka ehsaas dilati hai..chaaye mukhtalif suraton may banaai jaati hai..unme se ek hai mint Tea..ye shehath-o-mizaj dono ko khush kar deti hai…piyen tou sahi…

Ingrediants

4 cups of water

3 tea bags

¼ cup mint leaves

5 tsp sugar

juice of 1 lemon

2 tsp Honey

Direction

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Boil water and add tea bags and mint and sugar.

Cover teapot and let it brew for 5 min.

Strain out the tea bags and mint leaves.

Add honey and mix wel.

Add freshly squeezed lime juice before serving.

You can make it as an ice tea if you want to enjoy a chill moment with a coolest sip of your wonderful life.

A tasty Idli Powder

Subah Bakhair Dosto..lijiye phir wahi subah aap logon ke liye laai hun jo roz nit naye zaayeqon se aapko milwati hai..Ab ke wahi chatpati “ idly special side Dish idly powder”pesh hai..jo aapke break fast may chatkharon ko shaamil kardegi..ye bazaar may bhi mil jaayegi..magar jub aapke haathon banegi apna asli zaayeqa paayegi..tou phir aaiye dilon ko ghar banaiye..unme apni apnaiyet ka rang milaaiye…taaki zindgi ka zaayeqa dobalaa hojaye..so let’s make it..

Ingrediants

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Urad dal - 1 cup,

Chana dal 1 cup

Raw Rice - 1/2 cup,

Coriander seeds - 3tsp,

Cumin seeds – 2 tsp,

Black peppercorns - 1tsp,

Red dry chilly – 10,

Asefeotida - 6 tsp,

Salt (as per taste),

Curry leaves – 4 strings,

Oil / ghee

Direction

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Roast the Rice,chana dal, urad dal, cumin, coriander seeds, peppercorns, red dry chilly, curry leaves each in 1/2 tsp oil and let it to cool.
In a blender, put the roasted items, asefeotida, salt and grind in to a fine powder.
Add a tsp of ghee/gingerly oil and serve with hot dosa/idly.