Til Parse (sesame and mullet fish curry)

Servings: 4

Ingredients:

• Parse mach(mullet fish), 4
• Poppy seeds, 2 tbsp
• sesame seeds,4 tbsp
• mustard powder, 4 tsp
• garlic, 2 cloves
• Green chilli, 3
• ginger paste, 2 tsp
• Black pepper powder, 2 tsp
• turmeric powder
• red chilli powder, 1 tsp
• mustard oil, for cooking
• salt to taste
• chopped coriander leaves, 2 tbsp
• nigella seeds (kalojeera, 2 tsp
• whole dry red chilli, 2

Methods:

1. Soak poppy seeds and sesame seeds overnight,or you can soak then in hot water 2 hours prior to grinding. In a grinder pour the seeds, add mustard powder, 2 Green chillies, garlic cloves, turmeric powder 1 tsp, 2 tbsp mustard oil and grind into a smooth paste. Add water if necessary.

2.Clean fish and wash well. Marinate with 2 tsp salt and 4 tsp turmeric powder. In a pan heat 5 tbsp mustard oil and fry the fishes on medium flame till they are nice brown from both the sides.

3. In the same pan add 2 tbsp oil. Keep the flame low. Add dry red chilli and nigella seeds. Add garlic paste and cook for half a minute.

4. Add the paste and cook for a minute. Oil will start separating. Now add the fish pieces and cook for another min.

5. Now add 1 cup warm water, add salt to taste . Cover and cook for 2 min or till the gravy thickens. As the gravy starts thickening add 1 tbsp mustard oil and let it boil for another min. Then turn off the flame.

6. Sprinkle chopped coriander leaves and one chopped green chilli.

Serve with hot rice.

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Katthal ki Tikki Aka Jacfruit Tikki

Servings: 5

Ingredients:

• Raw jackfruit/kathal , 500 gm
• potato, 1
• ginger paste,2 tsp
• chopped garlic. ,4 tsp
• chopped onion, 1 tbsp
• chopped green chillies, 2 tsp
• roasted cumin powder, 2 tsp
• garam masala powder, 1 tsp
• salt to taste
• turmeric powder, 1 tsp
• besan (gram flour),2 tbsp
• oil for cooking(olive/groundnut/soybean)
• curd, 1 tbsp
• chopped coriander leaves, 2 tbsp
• kasuri methi/fenugreek leaves, 2 tsp
• hing/ asafoetida, 2 pinches
• sugar,1 tsp
• lemon juice, 1 tbsp
• lemon zest,1 tsp

Methods:

1.Cut jackfruit and potato into pieces.
Cook in pressure cooker till become firm.
2. In a pan add few drops of oil and fry chopped garlic til nice brown.
3. In a bowl mash jackfruit and potato. Add oil the ingredients except oil. Combine everything well.
4. Take 2 tbsp of mixture in hand and shape into a tikki (like the burger tikki).
5. In a pan add 3 tbsp oil and shallow fry the tikkis on low flame.  Make sure oil is hot enough before you add tikkis, or they will stick to the pan. 
    First cook on low flame to allow the ingredients to be cooked well and then on medium flame cook both the sides. This will give the sides a nice brown colour and add crunchiness.

Serve warm with sliced onion, lemon wedge with some sprinkled chat masala on the top.

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Watermelon Fizz

Servings: 4

Ingredients:

•  Watermelon, 500 gm
•  Soda, 500 ml
•  mint leaves, 4-5
•  ice cubes, 6-7
•  honey, 4 tbsp
•  Black pepper powder, 2tsp
•  Chat masala, 1 tsp
•  lemon zest, 2 tsp
•  lemon juice, 2 tbsp

Method:

1. Deseed watermelon and scoop out the pulp. In a grinder put all the ingredients except soda. Add chopped mint leaves. Blend and keep side. 

2. Take four glasses and fill 2/3rd portion of them. Now fill the remaining 1/3rd with soda.

3. Sprinkle little chat masala, black pepper powder. Garnish with mint leaves and serve.

It's a super-cooling recipe to beat the summer heat.

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Baked Simaiya

Ingredients:

•Whole milk, 1 ltr
•Vermicelli, 250 gm
•Sugar, 1 and 1/2 cup
•Condensed milk, 1/2 cup
•Ghee, 4 tbsp
•Cardamom(whole),4
•Cardamom powder,2 tbsp
•Almonds, 6-7
•Cashews,10-12
•Raisins, 7-8
•Rose essence, 2-3 drops
•Butter,1 tbsp

Method:

1. Heat milk in a pan. As the milk rises lower the flame,add whole cardamoms and let it boil until it reduces to half.

2. In the mean time heat ghee in a skillet and toss vermicelli in it for 2-3 mins on low flame.

3. Add ghee-tossed vermicelli to milk and cook for 3-4 mins.

4. Now preheat oven at 150°c. Grease a bowl with little butter. Keep the rest aside.  Mix condensed milk and rose essence with simaiya. Pour it into the bowl. Spread the rest of the butter on top. Sprinkle chopped almonds,cashews, raisins and cardamom powder.

5. Bake for 30 mins at 150°c.
Now it is ready to serve.

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