NANCY - The Restaurant.

28/09/2017

26/06/2017

22/02/2017

How to make Fish Kalia recipe..

**Ingredients

Katla Fish: 7 pieces
2 medium onion thinly sliced
1 medium onion puree/paste
1 tsp Ginger garlic paste
4 tbsp tomato paste
Whole spices: 3-4 cloves, 4 cardamom pods, 1 cinnamon stick and bayleaf
100 ml yogurt
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp red chili powder
3 tbsp cashew and poppy seeds paste
Salt to taste
Sugar 1 tsp
Mustard oil for frying the fish and gravy
2 tbsp clarified butter

**Instructions

Marinade the fish with salt and turmeric powder.
Heat mustard oil. When the oil is hot then turn the heat to medium low, wait for 1 minute and then put your fish pieces in the oil and fry until they are golden brown.
Heat 2 tbsp oil with 2 tbsp ghee/ clarified butter.
Temper the oil with coarsely pound cardamom, cloves, 1 cinnamon stick and bayleaf. Also add little sugar.
Add ginger garlic paste and saute until raw smell goes off
Then add onion puree and tomato puree
Now in a separate bowl add yogurt, red chili powder, turmeric powder, coriander powder, cumin powder and salt. Give a mix.
Now add this to the pan and stir well.
Then add cashew and poppy seeds paste and cook until the oil separates from the masala.
It's time to add water and bring it to a boil.
When it comes to a boil add fish pieces and cook for 5 minutes by covering the pan.
Once the gravy is nice and thick, sprinkle garam masala powder, green chili and chopped coriander leaves.
Now fish kalia is ready to dish out.
Enjoy with plain rice or pulao.

20/02/2017

Paneer butter masala recipe | How to make paneer butter masala recipe

**Paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.
Ingredients (240 ml cup used)
1 tbsp. Oil
1 cup cubed onions, 3 medium (optional)
1.5 cups finely chopped tomatoes (3 large)
salt as needed
10 to 12 cashew nuts
1 tsp. coriander powder
½ to ¾ tsp. garam masala powder
½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
½ tsp. sugar(optional)
1 ½ tbsp. Butter
1 bay leaf
3 green cardamom
1 small cinnamon stick
2 to 3 cloves
1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
250 grams paneer (2 heaped cups)
½ tsp. kasuri methi
3 tbsp cream( for restaurant style)
few coriander leaves for garnish
How to make the recipe

**Preparation
1. Heat a pan with oil, fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets
roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
Making paneer butter masala
1. Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well
until the raw smell disappears.
2. Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the
gravy thickens. Let the gravy reach the desired consistency before you add paneer.
3. Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
4. Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves

16/02/2017

*INDIAN CHINESE CHILLI FISH RECIPE

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
Recipe source: Amma

*Ingredients:

250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do)
3 tbsp + 1 tsp of cornflour / corn starch
3 tbsp of maida / plain flour
1 tsp + 1 tsp of ginger garlic paste
1 tsp of black pepper powder
1 capsicum / bell pepper, cubed
1 onion, cubed
1/2 to 1 tbsp of soya sauce
1 tsp of green chilli sauce
1 tsp of tomato sauce
A small bunch of spring onions or coriander leaves, chopped fine

*How to Make Chilli Fish

Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
Drain and set aside
In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
Mix well and reduce heat. Add the fried fish pieces
Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
Add chopped coriander leaves or spring onions and remove from stove
Serve chilli fish hot with fried rice
Share

15/02/2017

Mix the 2 tbsp. of oil and a pinch of salt in the flour.
Then knead the flour into a dough with some water.
Keep the dough covered with a damp cloth.
Pressure cook the minced chicken with some salt, turmeric powder, ginger-garlic paste. Drain the boiled chicken and keep aside.
Heat oil and add the minced ginger-garlic to it.
Add the sliced onion and fry till it starts becoming pink. Add a pinch of sugar to this.
Next, add the chopped spring onions, carrots, cabbage.
Fry till the vegetables are cooked.
Next add the minced chicken and fry for 3-4 mines.
Then add the soya sauce, chilli sauce and tomato sauce and mix well.
Season with salt and white pepper powder.
Take it off the gas and let it to cool.
Next take the dough and make a thin roti out of it. Keep it big.
Take a small bowl with sharp edges and cut out equal shapes from this roti. Please ensure that the cut-outs/wrappers are not very small.
For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the centre of it and with the other hand bring all edges together to the centre, while making pleats.
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
You can also put a tbsp of chicken mixture in a small cut out wrapper and fold it in a semicircle by flattening the edges with a fork. Please ensure absolute closure of the stuffed momo.
Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
Arrange uncooked momos in the steamer with some space left between them. Close the lid, and allow steaming until the momos are cooked thoroughly, about 10-15 min.
Take the momos off the steamer, and immediately serve with Garlic chutney.
You can also deep fry the momos before serving them.