Foodies Club

Making of the masala paste and coating it to the fish:

1. In a bowl or a plate, add red chilli powder, turmeric powder, cumin seeds powder, dhaniya powder, salt as per taste, ginger garlic paste.
2. Mix all the spices well.
3. Add water gradually approx… about 2 to 3 tsp, mix it and make a thick paste.
4. The masala paste is ready.
5. Take some paste in your hands, take the fish piece and coat it all over the whole fish piece with the masala paste.
6. Coat all the fish pieces with the masala paste.
7. Marinate the fish for 10-15 minutes.

Frying the coated fish pieces:

1. In a pan, add 3 tbsp oil and heat it.
2. Place the fish pieces carefully and cook them for 5 minutes.
3. Flip the fish pieces and cook the other side too for 5 minutes.
4. Flip again and cook for 5 minutes on medium flame.
5. Flip the other side too and cook for 5 minutes on medium flame.
6. Each side should be shallow fried well for 10 minutes on low to medium flame.
7. Take the fish pieces out.
8. Place them on an absorbent paper.
9. Similarly, fry the rest of the pieces.
10. Sprinkle lemon juice while serving the fish.
11. Serve with onion rings and fresh coriander leaves.

1. Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.
2. Add the chicken pieces to this and mix well.
3. Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator
4. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
5. Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
6. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.
7. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
8. Drain and add curry leaves to the fried pieces of chicken. Give everything a quick stir and serve hot with lemon wedges and raw sliced onions if required for Increasing taste.

1. Rinse 200 to 250 grams button mushrooms a couple of times in water and then drain well.

2. Chop the mushrooms and keep aside.

3. Slice the onions thinly. Slit the green chilies. Also, measure and keep all the ingredients ready.

4. Heat 2 tablespoon oil in a pan or kadai (wok). Add the sliced onions.

5. This process of cooking onions takes a lot of time. so to quicken this process, add a pinch of salt to the onions. This helps the onions to cook faster.

6. Saute the sliced onions till they begin to get light golden.

7. The onions should have a softness in them. So when you see them beginning to get light golden, proceed to the next step. Don’t make the onions crisp or browned.

8. Now add the 2 to 3 slit green chilies.

9. Saute for half a minute.

10. Now add the chopped mushrooms and stir.

11. Add ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 pinch red chili powder and 1 to 2 pinch garam masala powder. Also add salt as required. Just remember we have added salt while frying the onions so add salt accordingly.

12. Mix the spices very well with the mushrooms. saute the mushrooms on a low to medium flame. The mushroom will shrink in size and leave water.

13. Continue to cook till all the water has evaporated and you can see oil in the mixture.

14. Saute till the mushrooms turn light golden from the edges. Then add 1 to 2 tablespoon chopped coriander leaves (cilantro leaves).

15. Cook and stir for a minute.

16. Switch off the fire and Serve the mushroom fry with some pav, bread or rolls. You can also serve mushroom fry with chapatis or butter naan or garlic naan or plain paratha.

1.Add 1cup of raw rice in a bowel.

2.Rise it twice in a water.

3.Add two cup of rice with the rinsed rice.

4.Boil either in electric rice cooker for 10mins or in a gas stove for some time until rice boiled.

5.Once rice boiled serve it hot.

Thanks for joining me!

Let’s start exploring the new taste in our tounge with full of nutrients

-Syed Satham S