Local Chicken Masala

Local Chicken Masala

Ingredients

1. Local Chicken – ½ kg

2. Onion Paste- 4tbs

3. Ginger and Garlic Paste – 1 ½  tsp

4. Potato – 4 nos

5. Tomato Puree – 4 tbs

6.  Cumin Powder – 1 tsp

7. Coriander  Powder- 1 tsp

8. Meat Masala Powder  – 2 tsp

9. Tomato Sauce – 3 tbs

10. Mustard Oil – ½ Cup

Procedure

First take the chicken in the bowl then add the Onion Paste (2 tbs), Ginger- Garlic paste(1 tsp), Tomato puree (2 tbs), Cumin Powder (1/2 tsp), Coriander Powder (1/2 tsp), Meat Masala Powder  (1 tsp), marinate then all and keep the chicken for ½ hr in the refrigerator.

Now take a frying pan, pour the oil in to the pan, when the oil is hot add the remaining onion paste, ginger – garlic paste, tomato puree,  cumin powder, coriander powder, meat masala powder, and tomato sauce ..... Now stir them all continuously.... When the paste starts to release the oil... add the chicken to it.... stir them.

When the chicken is half cook add the potato.

When the potato is half cooked add one cup warm water. Then let it cook for ½ hr.  Check the chicken if it is cooked or not. Local chicken takes more to cook so it’s better to check the chicken before we switch off the gas.

Garnish the chicken with Naga Dhaniya( it adds a nice aroma).

Fish Curry with Rosella leaves

Fish Curry with Rosella leaves

Ingredients-

1. Rosella Leaves (Paste)- 200 gm (as per taste)

2. Fish (any fish) - 100 gm

3. Curry leaves

4. Ginger and Garlic paste- 2 tsp

5. 1 Tomato paste (large size)

5. Onion paste – 4 tsp

6.  Green Chilly- 2-3 (as per taste)

7. Mustard Oil- 4 tsp

8. Salt (as per taste)

 Procedure-

First fry the fish till it become golden brown from both the sides. Now keep aside the fried fish. We have to make the paste of Rosella and curry leaves. 

Take a fresh pan, when the pan is hot, pour the mustard oil, onion paste and ginger and garlic paste and tomato paste. When the onion, ginger and garlic paste become golden brown then add the Rosella and curry leaves paste. Add 1 cup warm water to it. Stir it continuously when it becomes a bit thick add the fried fish to it, cover it with the lid. 

Let it cook for some time. We the water reduces then off the gas and again put the lid. 

After 10 mins serve it to your family.

Homemade Pera

Pera....

Ingredients-

1. Marie Gold Biscuit- 2 packs

2. Sugar (Powder) - 2 ½ Cups

3. Amul Taaza- 1 pack

4. Milk Powder- 2 packs

5. Ghee- 4 tb sp

6. Cardamon- 5 to 10

Procedure-

Firstly we have to take two packs of Marie Gold Biscuits and put it in the mixture grinder and grind it, we will get the biscuits in  powder form. Then put the biscuit powder in the bowl then add the sugar, milk powder, and ghee and cardamon powder to it. After that mix them all. Then pour the Amul Taaza to the mixture. 

Make small ball from the mixture and give the shape of the regular Pera.

For garnishing you can sprinkle some amount of cardamon powder on the top of the Pera.

Now the Pera is ready to be served.....

Steamed Ticto Barb Fish in Banana Leaf

TRADITIONSWITHACREATIVETWIST.BLOGSPOT.COMTo make Steamed  Ticto Barb Fish in Banana leaf we will need-

1. Ticto Barb Fish- 100gm
2. Ginger and Garlic paste- 2 tbs
3. Onion paste- 3 tbs
4. Mustard Oil- 2 tbs
5. Turmeric powder (Haldi)- 1 tsp
6. Salt as per taste
7. Turmeric Plant leaf
8. Banana leaf

Process-

First take the Banana and Turmeric Plant leaf, place the Ticto Bard fishes on the leaf. Then add the ginger and garlic paste, onion paste, turmeric powder and salt. Mix them all properly. Then add mustard oil to the fishes. Wrap the fishes with the leaves and place it in a pan. Cover the pan and let it cook for 45 mins. Unwrap the leaf and place it in a plate, add 1 tbs of oil to the fishes. It enriches the aroma of the fishes. 

Serve it hot with steamed rice.