Pomfret fish curry Malwani fish curry

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) , cumin seeds (1 tspn) and fennel seeds (1tbspn)

In a blender : add freshly grated 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.

       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.

Homemade low fat Shrikhand with greek yoghurt

Shrikhand is a typical maharastrian dessert. Usually prepared during festivals like Gudi padwa. 

Shrikhand means a product obtained from chakka . Samant bros in Dadar is typically famous for their readymade instant chakka while Panshikar restaurant at Ranade road -Dadar is famous for its shrikhand 

However, I like preparing shrikhand at home right from making the chakka. I have made the chakka for this Shrikhand with waitrose low fat greek yoghurt.

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.

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. 

Pasta Bake

Preparation :

Pasta :  I have used tricolour Fusilli  white (plain) , green (coloured with spinach) and red (coloured with tomato). 

Add Fusilli (3 cups) to boiling water (4 cups), add 3 drops of olive oil and salt (2 pinch). Let the pasta cook in boiling water. Once cooked drain and keep it aside. 

Tomato Chilli Pasta Sauce : Add to boiling water red vine tomatoes (5 nos) . Then quickly add the boiled hot tomatoes to cold water. Tomato skin will now shrink. Peel out the skin and add them to a blender. Then to the blender add red chillies ( 3 nos) , dried red chillies ( 3 nos) , garlic ( 4-5 cloves)  parsley ( few leaves) and salt to taste . Blend them well to a thick pasta sauce. 

Then warm a saucepan on medium heat, add olive oil (1 tbspn), then add chopped garlic (5-6 cloves), chopped onion (1 nos), red pepper (1 nos), chopped mushrooms (2-3 nos), sprouts (2-3 nos) and chopped broccoli (2-3 nos). Stir well . The onion will now become transparent. Then add the above tomato chilli sauce to the mixture.Throw in some chopped basil leaves . Mix well Pasta Sauce is now ready. 

Baking tray : Add few drops of extra virgin olive oil , add a layer of boiled pasta , a layer of pasta sauce and a layer of mozzarella cheese . Complete these alternate layers with mozzarella cheese layer on the top . Sprinkle some oregano and extra virgin olive oil on the top.  

  

Keep the baking tray in the pre heated oven for 30 mins at 300 degree Celsius.  Pasta bake  is now ready. 

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 40 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.

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. 

Mixed sprouts with spinach curry served with rice and fried fish

A healthy recipe.  

Preparation:

Mixed Sprouts of Moong beans (green and brown), Chickpeas, green , red and brown lentils, black eye beans.

Rinse sprouts and add to saucepan with 4 cups of water. Then cook the sprouts add salt to the water until it boils, cook them until they are tender .Chop onion (1 nos), tomato (1 nos), garlic (7-8 cloves), ginger ( ½ inch), green chillies (4 nos) and spinach (250gm).Heat 2 tbspn olive oil or butter or ghee in a medium sized sauce pan. Now add (hing) asafoetida ( 1pinch)  , chopped garlic, fenugreek seeds (1/4 tspn) , mustard seeds (1/4tspn) ,cumin seeds (1/4 tspn) , fennel seeds (1/4 tspn), cumin seeds (1/4tspn), nigella seeds (1/4tspn). Then add chopped onion, chopped green chillies and chopped tomatoes . Sauté well.Now add chopped spinach and mix well. Let the mixture cook for 3-4 mins .Then add salt to taste and turmeric (1/4tspn).Add boiled mixed sprouts to this mixture along with ¼ tspn of turmeric  and lemon juice (1tbspn) .  Mix well.Let the mixture cook for 5 mins. Serve hot with rice and fried fish on the sides

Recipe: non  vegetarian

Preparation time : 10 mins

Cooking time : 10 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.

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. 

Spinach with lentils: Dal Palak or Palak Dal

Healthy dal recipe of fibre rich spinach, protein rich yellow moong lentils, drumstick and potato.

This dal is a perfect match with rice or wheat flat bread.

Preparation:

 Rinse Moong dal (lentils) and add to saucepan with 4 cups of water. Soak the lentils in water for 2 hours minimum. Then cook lentils and salt with water until it boils, cook until lentils are tender and thick.Boil potatoes (3 nos) . Then peel and chop them.Rinse, peel and chop one drumstick into pieces (3-4 inches long). Boil these pieces and keep them aside.Chop onion (1 nos), tomato (1 nos), garlic (7-8 cloves), ginger ( ½ inch), green chillies (4 nos) and spinach (250gm).Heat 2 tbspn olive oil or butter or ghee in a medium sized sauce pan. Now add (hing) asafoetida ( 1pinch)  , chopped garlic, fenugreek seeds (1/4 tspn) , mustard seeds (1/4tspn) ,cumin seeds (1/4 tspn) , fennel seeds (1/4 tspn), cumin seeds (1/4tspn), nigella seeds (1/4tspn). Then add chopped onion, chopped green chillies and chopped tomatoes . Sauté well.Now add chopped spinach and mix well. Let the mixture cook for 3-4 mins .Then add salt to taste and turmeric (1/4tspn).Add drumstick pieces and potatoes. Mix well. Then add coconut cream to the mixture.Finally add moong dal to this mixture along with ¼ tspn of turmeric  and lemon juice (1tbspn) .  Mix well.Let the dal cook for 5 mins. Serve hot with rice.

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 10 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.

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. 

Fish Fry - King fish

Preparation :

Use big steaks of king fish . Wash them well , drain , sprinkle some salt and keep them aside.

Then marinate the fish : Soak in water coriander seeds (1 tspn), red chillies (5 nos), green chilly (1 nos) and blend them in a smooth paste. Marinate the fish steaks with this masala. Keep them aside for 10 mins.

Then coat the marinated fish with the dry mixture of wheat flour, salt, turmeric and rice flour.

Now add oil to a fry pan, place the coated fish on the fry pan . Shallow fry the fish till it is golden brown. Squeeze a bit of lemon juice on the fried fish and serve hot with rice.

Recipe:  non vegetarian

Preparation time : 10 mins

Cooking time : 10 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.

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. 

Turnip/Navalkol/ Kohlrabi curry

Today as I was strolling down the aisles of supermarket, I was surprised to see navalkol vegetable; it is not easy to find this vegetable in london supermarkets.

Preparation:

1.     Wash and drain navalkol well.

2.     Then chop navalkol (2nos, chop along with the leaves), green chillies (2 nos), onion (1nos) and tomato (1nos) in small pieces.

3.     Boil the chopped navalkol pieces till there are tender (15-20 mins). Drain out the water.

4.     Place a saucepan on medium heat and then add oil (1 tbspn) to it.

5.     Now add cumin seeds (1tspn), chopped green chillies, onion and tomato. Sauté well.

6.     Then add boiled navalkol pieces to it.

7.     Add salt, turmeric, chilli powder (1 tspn), garam masala (1/2 tspn) and kitchen king masala (1 tspn). Mix well.

8.     Add olive oil (1 tbspn) and let the curry cook for 5 mins.

Serve hot with chapati. 

Recipe: vegetarian
Preparation time : 10 mins
Cooking time    :   30 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.

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.