Fish fry (Mumbai/Bombay and Malwani style)

This is a simple and easy to make recipe. Mumbai is famous for fish and I just love Pomfret and Kingfish. Try this spicy and delicious recipe.

  

    

Preparation :

Step A : Cleaning the fish

1. You can select small Pomfret fish with cut marks or Kingfish steaks or Pomfret steaks. 
2. Clean and wash the fish well in running tap water. 
3. Then add salt to the fish and keep aside.

Step B : Marination

1. Soak in water red Kashmiri chillies (7 nos) , coriander seeds (1 tbspn), garlicpods (3-4 nos) , cumin seeds (1 tbspn) and fennel seeds (1 tbspn) for half an hour. 
2. In a blender add the above soaked ingredients and malwani masala powder (1 tspn) and grind to a fine paste.
3. Marinate the fish with the above paste. Add salt (1 tspn) and lemon juice (1 tbspn) to it. Fill the cut marks properly with the paste.
4. Keep the marinated fish aside for 20 mins.

Cooking :

Step C : Frying

1. Spread out rice flour on a plate (1cup) 
2. Add to the flour, semolina (3 tbspn)  malwani masala powder (1 tspn) , salt (2-3 pinches), turmeric        (1 tspn) mix the dry flour well. .
3. Wrap the marinated fish in this flour. 
4. Heat oil on a flat griddle or tava and shallow fry the fish. 
5. Sprinkle some lemon juice on the fish.
6. Fry fish till it is crispy and brown. 
7. Turn over and fry for some more time. 
8. Shallow fry the fish from all sides. 
9. Look for the desired brown or golden brown charring.

Recipe: Non vegetarian

      Preparation time : 30 mins

      Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Misal

Misal Pav is a spicy street food available in Mumbai. It is also a popular maharashtrian snack.

  

Preparation and cooking

Step A Usal : I used matki ( brown moth beans) to make this usal. However one can use white peas or white beans as you fancy. 

1. Add (3 tbspn) oil to a medium size saucepan. Add garlic and ginger paste (1 tspn). 

2. Then add finely chopped onion (1 nos), finely chopped tomatoes (1 nos)  and curry leaves ( 4-5 nos)

3. Add to the above mixture chilli powder (1 tbspn) , garam masala (1 tspn) and salt to taste.

4. Mix well and cook till the mixture secretes oil. 

5. Then add water (1 cup)  and immediately close the saucepan with a lid. Let the mixture simmer for 1 minute. Oil will now separate to the top.

6. Then add boiled matki ( 1 cup, soak matki in water overnight and then in the morning boil them), lemon juice ( 4 tbspn) and chopped coriander ( 1 tbspn) 

7. Let the mixture cook for 5 minutes. Usal is ready.

Step B :

8. Take some usal in a serving bowl, add bombay mix or farsan to it and garnish with chopped onion, coriander and curd.

9. Serve hot with pav or bread.

Recipe: vegetarian

Preparation time: 20 mins

Cooking time : 20 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Bombay Bhel

Bhel puri is a bombay street food. Every street, every beach and every hotel in mumbai will have this dish. It is quick and easy to prepare and is made from puffed rice. I love eating bhel puri on shivaji park beach or juhu beach simply marvellous.

Preparation and cooking:

1. In a bowl add bhel puri mix (5 cups). Then add diced onion (2 cups), diced tomatoes (2 cups), smashed boil potatoes (2 cups), finely chopped coriander (1 cup), finely chopped green chillies (3 nos), Tamarind chutney (1/4 cup or to taste), Lemon juice (1 nos) and mix well.

2. Then finely blend mint leaves, red chilles (1 nos) and chaat masala (1 tbspn)  into a paste. Add this paste to the above mixture and mix well.

3. Garnish with fine sev and coriander. 

4. Serve with flat papdi puri.

Recipe: vegetarian
Preparation time : 15 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Homemade low fat Shrikhand, Piyush and fruit shrikhand with greek yoghurt

Shrikhand is a typical maharastrian dessert. Usually prepared during festivals like Gudi padwa. Piyush is the maharastrian version of lassi. Dadar in aamchi mumbai is typically famous for maharastrian restaurants. Panshikar restaurant at Ranade road -Dadar is famous for its shrikhand and Prakash hotel at Gokhale road dadar is famous for its Piyush. To be honest both were my favourite.

Shrikhand means a product obtained from chakka and Samant bros in dadar is typically famous for their readymade instant chakka. But I like preparing shrikhand at home right from preparing the chakka. I have made the chakka for this Shrikhand with waitrose low fat greek yoghurt.

Shrikhand preparation:

Take low fat greek yoghurt in a white muslin cloth. Hang it till all the water is drained off. This process usually takes 3-4 hours.Now remove the yogurt from the muslin cloth and strain it well in a strainer to remove excess water. Keep this strained yogurt in the refrigerator for 1-2 hours.

Then add saffron strands to the warm milk until they dissolve.Now mix the strained yogurt above dissolved saffron and sugar in a bowl. Mix it well with a hand blender. Blend it in a nice smooth mixture. Add cardamon powder and nutmeg powder and blend well. One can also add mango pulp and blend to make amrakhand. Garnish with pistachios.

Piyush preparation:

Mix in a bowl shrikhand and butter milk. Add cardamon powder and nutmeg powder to it. Whisk till smooth and sugar dissolves. Refrigerate for 2 hours. 

Serve chilled garnish with pistachios and saffron. 

Fruit shrikhand preparation:

Add fruits to the serving bowl ( 2 cups chopped mixed fruits ) or chopped mangoes (2 cups). Add 1/2 cup shrikhand on top and serve immediately. I have added shrikhand and amrakhand on top. Garnish with pistachios.

Recipe: vegetarian
Preparation time : 15 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Pani Puri

Pani Puri is a popular street snack in Mumbai. If you go to Mumbai chowpatty (beach) you will see many pani puri vendors. Familiar as Pani Puri in Mumbai, Golgappas in Delhi and Puchkas in Kolkatta.

This recipe is quick and easy to make and home made pani puris are really a delight

Preparation:

Puri : Ready made puri packets are available in any Asian store. However if  you fancy making puris from scratch. Then mix 1 cup semolina (rava), 5 tbspn Maida, 1/4 tsp Baking soda ,1/2 tsp salt. little water and oil. Knead into a smooth dough and set aside. Then make small balls from the dough approx tennis ball size. Take one ball roll it round with your palms, then press it flat. Roll it out using a rolling pin to form a small even round disc, then use a small cookie cutter to cut each puri of diameter 2cm . Heat oil in a pan and fry puris. While frying press them in centre so that they puff up.

Pani: 
Sweet water

Soak 1 cup tamarind  and 1 cup dates in water. De-seed each tamarind and date well . Blend soaked tamarind, soaked dates ,1/4 cup jaggery ,1 tspn black salt and water in a smooth paste.  Strain and add water to this paste. Stir well

Spicy water: 

Blend and grind 1 cup coriander leaves, 1 cup mint leaves, 2-3 green chillies, 1 tspn chaat masala, 1/2 tspn black salt and water into a smooth paste.Strain and add water to this paste. Stir well

Stuffing:

1 mashed boiled potato, spouted green moong (or boiled moong), salted bundhi and boiled chicked peas.

Serve:

They are served filled with water (pani) , potato, sprouted moong, bundhi and chickpeas. Tap a hole in the centre of puri and add the above stuffing along with sweet and spicy water.

Enjoy home made pani puris.

 Recipe: vegetarian
 Preparation time : 15 mins

       Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Chargrilled chicken pasta

1. Wash and slice the vegetables (1 red onion, 1 courgette, 1 red capsium ,1 yellow capsium, baby mushrooms, 1 tomato)
2. Heat the chargrill oven to 250 degree celsius. Place the above sliced vegetables and chicken on the grill . add freshly grounded coriander , black pepper, salt and red chilli .Grill it for 20 mins tills the juices mix with the chicken
3. Boil water in a pan , add 1 tbspn olive oil and pinch of salt to it . Now add the pasta fusilli (3 cups) to it . Stir , boil and cook the fusilli .Drain and kept it aside
4. Prepare Pasta sauce : Tomatoes (2nos) , Green pepper (1 nos), Red pepper (1nos) , Tomato paste (1 tbspn) , Parmesan cheese ( 10 tbspn) , Garlic puree ( 2tbspn) , Black pepper (4-5 nos) , Rapseed oil (1 tbspn) , Extra virgin olive oil  (1 tbspn), Salt (1 pinch) , Basil ( 4-5 leaves) , lemon juice (1nos). Blend all these ingredients into a fine sauce
5. Heat 2 tbspn olive oil in a pan, fry chargrilled chicken and vegetables in it for 5-6 minutes. Stir occasionally
6. Add tomatoes ( 100 gm tin chopped tomatoes) and milk or curd  ( 50 ml, I prepared this recipe using curd ) , bring to the boil ,stirring .Simmer for 2-3 minutes.
7. Stir in the cooked pasta
8. Add the above pasta sauce . Stir and simmer for 1 mins
9. Serve with garlic bread

 Recipe: Non vegetarian

       Preparation time : 15 mins

       Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spicy fish curry

Spicy fish curry is a quick and easy recipe . It is a perfect recipe when you are planning to entertain few guest over dinner.

Preparation :
Wash the fish ( pomfret- 10-12 pieces ) in running cold water . Add salt and set aside.
Soak in water:  red chillies ( 13-15 nos ) , coriander seeds ( 1 tbspn) and cumin seeds ( 1 tspn).
In a blender : add coconut ( 2 cups) , sliced onions (2 nos) ,  diced tomatoes ( 2 nos ), garlic ( 5-7 nos)  diced raw mango ( 1/4 cup) , above soaked mixture and blend them into a fine paste.
Heat a pan on medium heat , add olive oil ( 1 tbspn). When the oil is warm add diced onion ( 1 nos) , add the above fine paste, salt to taste, turmeric ( 1 pinch) and few kokums ( 4-5 nos) . Stir and let the mixture simmer for 2-3 minutes.
Now wash the fish again , drain the  excess water and add these pieces slowly into the curry . Add little salt if required.

Lower the heat and bring this curry to a gentle boil . The fish pieces should not break

Serve hot with steam rice.

This fish is  a good source of  omega-3 -fatty acids .

       Recipe: Non vegetarian

       Preparation time : 15 mins

       Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.