When your bestie treats you with Bengali food😍😍
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✨Andhra style fish kuzhambu- Recipe adapted from @kannammacooks ✨Tawa fried Vanjiram |Seer Fish Fry
FOR FISH FRY- Marinate washed and cleaned seer fish pieces (4 pieces)in 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, 1 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1 tsp lemon juice and 1/4 tsp pepper powder and salt and refrigerate it for 1 hour. Drizzle coconut oil on a tawa and shallow fry the fish pieces turning sides until golden brown.
ANDHRA STYLE FISH KUZHAMBU/GRAVY
Heat sesame oil in a kadai, add 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp cumin, 2 dry red chillies and a handful of curry leaves. Fry until the curry leaves crisp up. Add finely chopped small onions(15 nos), 2 slit green chillies and fry until the onions turn golden brown. Now, add tomato puree(from 3 medium tomatoes) and saute. Add 2 cups of water to a goose berry sized tamarind and soak. Add the tamarind water along with 1 tsp turmeric powder , 1 1/2 tsp red chilli powder, 2 tsp coriander powder and salt and mix well. Add 1 cup of water and simmer for 20 mins covered with a lid. Meanwhile, dry roast 1 tsp mustard seeds, 2 tsp cumin seeds, 1/2 tsp fenugreek seeds, 1 tsp coriander seeds, 1 tsp black pepper corns on low flame until brown and grind into a smooth powder. After 20 mins, you’ll see oil floating on top of the gravy. Add the spice powder and mix well. Once the gravy starts boiling, drop the fish pieces(300 gms) and gently mix. Cook on low flame for 5 mins. Switch off the flame and serve hot with rice.
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Gobi Mussalam | the vegetarian version of the Afghan inspired Murgh Mussalam. Going to be experimenting with this dish sometime next week let's see how it goes. This one I had (and learnt) at Mihir Garh in Jodhpur was fantastic, it's so good that you almost don't miss the meat element. Thinking about what to cook today in the meanwhile ... #JodhpurJourneys#nonchalantcooking#lunchscenes#deserttrails
Tried out this uber simple pasta recipe using Kale. The results were immensely satisfying.
You need: - A fistful of spaghetti
- 50gms of kale
- 2 fresh red chillies chopped finely. Use Retain seeds for some extra heat
- 6-8 pods of garlic minced finely
- A ladle of pasta water
- Parmigiano-Reggiano to garnish (optional)
- Olive oil (not extra virgin, not pomace)
1.In a sautè pan, heat 2 tablespoons of olive oil.
2.Add 10gms of butter to the olive oil and stir.
3. Add fresh chillies and saute for about a minute on low medium flame
4. Add minced garlic and continue to saute until garlic is cooked
5. Add Kale leaves. You could chop the kale into smaller strips however I prefer using full leaves. Cook until the Kale is a lovely deep green in colour and is wilted.
6. Add one ladle of pasta water and let the mixture cook for a minute so that all the ingredients blend well.
7. Now add cooked pasta and toss it lightly for a minute. You should not need to add salt as the pasta water has ample amounts of salt in it.
8. Garnish with some grated Parmigiano-Reggiano. This is optional.
Pasta cooking instructions:
In a deep pot, boil approximately 2.5-3 litres of water. Once the water is boiling, add a good amount of salt. The pasta needs to cook in salty water. Cook it for a minute less than the time given on the packet. Drain and retain some of the pasta water.
The pasta water plays a vital role in adding to the flavour and consistency of the dish. My preferred brand of pasta is Pastificio Di Martino.
The Kale was bought from Godrej Nature's Basket