This recipe is particularly North Indian, best served with any curry.Unlike its other counterparts, it is cooked on stovestop, which makes it very compatible for people who want to make a naan type of bread without using an oven. Continue reading “Ajwaini kulcha(Indian Leavened flatbread with carrom seeds)”
This is a typical Bengali delicacy, cooked on special occasions.This goes very well with Pulaos,Parathas and Luchi(deep fried flatbread).The speciality of this dish is its cooking process,which doesn’t include water at all. Continue reading “Mutton curry (Kawsha Mangsho)”
This rice preparation needs a very hot and spicy curry to go with it.My family’s choice, of course, is mutton curry.
Basa is a Vietnamese fresh water fish that cooks very fast and does not have the typical fishy smell.It acquires the taste of gravy or spices it is cooked with, which makes it very versatile.
1. Basa fish fillets( bite sized chunks) – 500 gms
2. Onion( sliced) – 1 medium
3. Tomatoes(sliced) – 1 medium
4.Dried oregano – 2 tbsps
5.Fresh or dried basil – 1 tsp (if dried) and 8-10 leaves(if fresh)
6.Paprika powder – 1 tsp
7.Black pepper powder – 1/2 tsp
8.Extra virgin olive oil – 2 tbsp
9.Parmesan cheese – 2 tbsp
10.Garlic cloves ( sliced ) – 3
11. Salt to taste.
1.Heat olive oil in a wide non-stick pan.
2.Add onion and garlic and cook it on high heat.
3.When it starts to turn brown, add tomatoes,paprika powder,pepper powder,oregano,salt and cook for 5 mins.
4.Watch till oil starts to seperate and the tomatoes turn soft.
5.Now,add the fish chunks and gently toss to coat it with the spices and oil.
6.Cover and cook for 5 mins on medium heat.
7.Break one chunk to check whether the fish has been cooked or not .(When cooked through the fish appears white in colour ).
8. Now, add basil and parmesan.Stir and mix well.( Handle delicately)