…ths for consumption during the monsoons. A variety of dishes are made with dry fish. You get two varieties of dry prawns – Sungata which are larger prawns & Galmo/Jawala which are tiny dry prawns. Sungata needs to be cleaned i.e. you have to snip off the heads, legs & tails while Galmo/Jawala can be used right away without snipping but it needs thorough cleaning… you need to sieve them because they are dried in the open on the seasho…
…ke your meal appetizing and fulfilling. The addition of vegetables to your dry fish or dry prawn curry makes it wholesome. It is even better when you just want to relish a simple, quick stir fry with your bowl of rice kanji or with chapattis. Today’s preparation is a quick dry prawn stir fry with brinjals and potatoes. Both these vegetables pair well with dry prawns and absorb the flavors better. This tasty stir fry is a great side dish. We enjoye…
…round spices together and blend/grind once again. Set aside in a bowl. Now dry grind the dry grated coconut & sesame seeds till the mixture is fine; almost like a paste. Add this mix to the powdered spices. Blend with your fingertips till well mixed and give the entire lot of blended spice mix a final turn in the blender/mixer. Store in clean sterilized jars; preferably glass bottles/jars. Use when needed. This will keep well for over a year….
…yellow skin) 1 tsp. dry Mixed Spice 2 tbsps. Refined Flour for coating the dry fruits (optional) Preparation of Dry Fruits : 100 gms. each of seedless raisins, sultanas & currants; 50 gms. each of pitted prunes, cherries/cranberries, dry apricots & cashew nuts. You may use any combination of dry fruits you like. I am not very fond of candied peels or tutti frutti but you may use it if you like it. Use a dry tea towel to rub clean the raisi…
…and in abundance but unfortunately it was raining and the candy refused to dry. It took several days to dry and I was finally happy with the photo session. It shone like a star! My efforts paid off and that was my reward. We could have enjoyed the soft syrupy petha but my grandmother loved the outer sugar crust and the crunch when you bite just like ice and the sweet nectar oozing deliciously with flavor in your mouth. I prefer the dry petha just…
…in a tempering pan until hot. Reduce heat to low. Add the assorted chopped dry fruit and fry until the nuts are lightly golden brown. Add to the prepared vermicelli; the fried dry fruit and a pinch of salt. Give it a good stir. To further enhance the flavour; (Use any one of the following edible aromatics as per your personal taste and preference: add a sprinkling of rose water, a few drops of kewra, some fresh rose petals) and saffron. Stir well…
…; it was risky to fish in bad weather conditions. So the fisher folk would dry fish in summer, sell & cook it in the rainy season. People would buy & keep a good stock of dry fish & prawns in summer to be used in the monsoons. But now the times have changed as some fish is definitely available in the markets & served in expensive restaurants due to the use of mechanised trawlers used for fishing. However, dried fish preparations ar…
This Fish Chilli Dry is different! I grilled the fish instead of the usual deep frying. It was delicious!You may deep fry the fish pieces if you like but I would suggest you try this grilled version. It is low on oil & the sesame oil adds a lot of flavor too. Fish Chilli Dry is an excellent finger snack with drinks & can be served on the side with noodles or rice. Enjoy! J Ingredients : 12 pieces firm Fish (boneless cut into cube…
…ing is encased properly. Prepare all the balls of dough in this way. Using dry flour roll out discs depending on thickness required preferably of medium thickness. Pre-heat the griddle or tawa till very hot. Reduce heat to med. & dry roast each paratha on both sides by flipping gently in between till lightly brown. Brush lightly with vegetable oil/ghee or butter on both sides & roast till light golden & crisp. Serve hot with a bowl…
…hands or with the help of cutlet moulds. For Crumb Coating: Combine 1 cup dry Bread Crumbs + 2 tbsp. Corn Flour – for rolling Roll each cutlet in the above dry crumb coating mixture and arrange on a tray/plate. Chill for about 20 mins. or until firm. If you wish to store them, then freeze and thaw before frying. Deep fry the vegetable cutlets in sufficient hot oil in batches until lightly golden and crisp. Drain completely with a slotted spoon an…