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FISH AMRITSARI


    Now, this is a dish which belongs to the city where I was born (Amritsar), though I never stayed there, but visited many times because it's my dad's home town and my grandparents lived there. Fish Amritsari is such a popular and delicious dish that your menu won’t be complete without ordering one in your non-veg platter at a restaurant in North India. Try this easy to make recipe at home and impress your friends and family.



    SERVES: 4 servings

    PREP TIME: 30 minutes

    COOKING TIME: 5-10 minutes

    TOTAL TIME: 35-40 minutes



    INGREDIENTS

    • 500 gms fish fillets (White, Sole, Pomfret)

    • 1 tsp ginger paste

    • 1 tsp garlic paste

    • 2 tbsp lemon juice

    • ½ tsp red chilli powder

    • ½ tsp garam masala

    • Salt to taste

    • 1/8 tsp food colouring (optional)

    • 2 tbsp besan/ chickpea flour/ gram flour

    • 1 tsp carom Seeds (ajwain)

    • 1 tbsp yoghurt

    • 1 cup oil for deep frying

    • 1 tsp chaat masala

    • 1 lemon wedges (for garnishing)

    • 1 tbsp egg white


    METHOD

    1. Wash fish fillets, pat dry and cut them into 1 ½ inch medium sized pieces. Add salt and lemon juice and keep aside to marinade for 15-20 minutes.

    2. In a separate bowl, add besan, ginger paste, garlic paste, red chilli powder, garam masala, carom seeds, yoghurt, food colouring, egg white and little salt, combine well to make paste, add marinated fish pieces, mix gently to coat well.

    3. Heat oil in a deep pan and fry fish in small batches and drain on absorbent paper.

    4. Sprinkle chaat masala and serve hot with lemon wedges and mint coriander chutney on the side.


    SHEER KHURMA



      I was so tempted to make Sheer Khurma this afternoon as there was a beautiful vibe of Eid celebrations all around the country where we are living at present. With the festive energy in the air, I was drawn to the lavish spices and richness of this sweet treat. It’s a popular dessert traditionally made in Indian, Pakistani, Persian or Arabic households during Ramadan and Eid celebrations, which is typically made with milk, vermicelli and lots of dry fruits. I learnt this dessert from the mum of one of my Muslim friends back in India and I was just 18 when I first attempted to make it, and perfected it over a period of time. Give it a try when you have friends coming over or any festive occasion.



      YIELDS: 20-25 portions

      COOKING AND PREP TIME: 45 minutes



      INGREDIENTS

      • 135g thin vermicelli

      • 3 ltrs full cream milk

      • 1 1/4 cup sugar

      • 75g slivered almonds, sliced

      • 75g slivered pistachios, sliced

      • 75g pitted dates, sliced

      • 50g green raisins/saugi/kishmish

      • Saffron threads, a good pinch

      • 1 1/2 tsp cardamom powder

      • 1/2 cup ghee

      For Tempering:

      • 2 tbsp ghee

      • 6-8 cardamom pods, bruised



      METHOD

      1. In a large pan, heat ghee, add sliced almonds and pistachios, fry for few seconds until slightly toasted and fragrant, take care not to burn them; remove from ghee on a plate and set aside.

      2. Now add dates in same pan and fry for few seconds, remove and set aside.

      3. In the same pan, now add raisins, fry for few seconds and remove.

      4. Break vermicelli into small strands about an inch and a half long; add it to the remaining ghee and fry for few seconds tossing constantly until it picks up golden color and aromatic, be careful not to burn it as vermicelli has tendency to burn quickly; remove from ghee and set aside.

      5. Pour milk in a heavy bottom cooking pot, bring it to boil, add cardamom powder and simmer for 10 minutes. Now add saffron, sugar, dry fruits and vermicelli, simmer it for 15-20 minutes. Until milk is little thick in consistency.

      6. For tampering, warm ghee in a pan, add cardamom pods, let the flavor gets released from pods. Pour the infused ghee along with pods to the milk and vermicelli mix.

      7. Serve it hot or cold.


      COOK'S NOTES:

      • Serve it hot or cold as desired and can also freeze for couple of months to savour later. Bring it to room temperature after removing from freezer before you heat it up to serve warm or stick it to fridge overnight straight from freezer to serve it cold.


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