Silver Pomfret Fish Fry

Last month when i had tried cooking Pomfret for the first time, it had horribly failed as the skin was peeled off while frying and fish was broken. Though it tasted good but was not so pleasing to eyes :( 
So i was really afraid that if would be able to get that perfect cook. But at the end effort paid off and i am very happy today.

Ingredient's 
2 silver pomfret fish, wash and clean
2tbs red chilly Powder, 1tbs Garam masala , 1/2tbs turmeric, 1/2tbs coriander powder 
1/2tbs Ginger garlic paste 
2tbs lemon juice 
Oil as per required 
Salt as per taste

Cooking Method 
Make a paste of all the masala powder, add salt, lemon, ginger garlic paste, mix it up, Then apply it on the fish both the side (In n out), Keep it in the fridge for 2 to 3hour. Heat up the frying Pan (Tava) add oil, when oil is hot, place the Fish on tava, fry both the side to golden brown 
Garnish and Serve hot with (Drinks, Roti, or as a side dish)

My Mehndi Design

Mehndi is used since ancient times, i.e.almost 5000 years ago. According to many mehndi people who brought Mughals in India, but some believe it originated in India. Mehndi commonly referred to as “Henna” derived from leaves of the plant called henna it is also known as the cypress flower. The word “Henna” extracted from the Latin the Arabic name for Lawsonia inermis which is pronounced as “henna”.

Mehndi is used in several cases, such as marriage, none of the Indian wedding is complete say. Stunning design Mehndi is a must for every wedding ceremony. Although styles of mehndi to differ in different regions, they are used in. the most popular types of mehndi design includes Indian, Pakistani, African and Arabic mehndi. The application of henna is also gaining popularity in the West; more and more people realize the beauty of elegant mehndi patterns.

1. Indian mehndi styles known large point and drawing on the palm center. The Indian design with the fingertips, usually colored completely with mehndi.

2. Arabic mehndi painting is well known as a less detailed design, although the colors are very dark. Most designsinclude Arabic leaves, vines and beautiful flowers, to name a few.

3. Pakistani mehndi painting the most detailed one so the use of Pakistani Mehndi little time decision.

4. African mehndi pattern is very rarely used for applications Mehndi. It includes geometric shapes and points.

Mehndi ceremony in Indian Wedding mainly includes pre-wedding rituals. It is believed in India that the dark color ofmehndi on the palm of the bride will be more successful with her marriage. Mehndi designs are also popular in the religious holidays. At festivals such as Diwali, the majority of women go to the mehndi applications; the majority of beauty salons also offer henna application during the festive season.

Palak & Chicken Gravy (Spinach & Chicken Gravy)

Chicken and Spinach is very good combo. Chicken has high protein and spinach is very good source of fiber.. which makes the combo a "hearty meal". I learnt this recipe from Sanjeev Kapoor's Khana Kazana. He is great chef, I love his TV shows. Chicken palak, its easy to make recipe and tastes so good. This is usually available in restaurants as Saag chicken. I made this chicken palak for the first time and it was tasting very good... You can try and see..

Ingredient's

Spinach 2 bunches
1kg Chicken, cut in to medium pieces
Oil 6 tablespoons
8 black peppercorns
2 bay leaves
1tsp ginger garlic paste
Onions, finely chopped 2 medium
Cumin powder 2 tsp
Coriander powder 1 tsp
Red chilli powder 3/4 tsp
Garam masala powder 1/4 tsp

turmeric 1tsp
Salt to taste
Yogurt 5 tablespoons

Cooking Method
Wash and finely shread spinach, chop onion, ginger and garlic and keep aside.Heat oil in a thick bottomed vessel, add peppercorns, bay leaves, cloves, cardamoms and sauté for a minute. Add finely chopped onions, ginger garlic paste and sauté till onions turn light brown. Add chicken pieces, cumin powder, coriander powder, red chilli powder, turmeric and garam masala and a little salt. Stir-fry for a minute, add one tablespoon of yogurt. Stir-fry for a minute, add one more tablespoon of yogurt. Repeat this till all the yogurt has been used up and the chicken turns light brown. Add spinach and a little more salt to taste. Mix well and stir-fry till the spinach gets well mashed. Cover and cook till the chicken is tender and cook till the gravy is thick. 

Serve hot with rice or roti.

Happy Holi !!!!!

Holi - the festival of colors - is undoubtedly the most fun-filled and boisterous of Hindu festival. It's an occasion that brings in unadulterated joy and mirth, fun and play, music and dance, and, of course, lots of bright colors!

The main day, Holi, also known as Dhuli Vandana in Sanskrit, also Dhulheti, Dhulandi or Dhulendi, is celebrated by people throwing coloured powder and coloured water at each other. Bonfires are lit the day before, also known as Holika Dahan (burning of Holika) or Chhoti Holi (little Holi). The bonfires are lit in memory of the miraculous escape that young Prahlad accomplished when Demoness Holika, sister of Hiranyakashipu, carried him into the fire. Holika was burnt but Prahlad, a staunch devotee of god Vishnu, escaped without any injuries due to his unshakable devotion. Holika Dahan is referred to as Kama Dahanam in South India.

(Source Wikipedia)
To celebrate this holi i made gujia .. To know the recipe click here

Bottle gourd and Channa Dal Curry

Bottle gourd is 96.1% water, so is light on the stomach and aids digestion. A 100 gm serving of lauki contains just twelve calories and is ideal if you are watching your weight. Bottle gourd juice is an excellent remedy for excessive thirst caused by diarrhea, over consumption of fatty or fried foods, and diabetes. Drink a glass of this juice with a little salt added to it to treat this condition....

Ingredient's
1 medium size bottle gourd, clean and chopped in to small pieces
75gram of channa dal
2 onion, 3 green chillies, 3 tomato's, finely chopped
1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1tsp turmeric
1tsp ginger garlic paste
2cup of water


For Tempering
1/2tsp cumin seeds
4 dry red chillies
4 garlic cloves
few curry leaves
Oil and Salt as per taste

Cooking Method
In a pressure cooker add channa dal, bottle gourd, turmeric, salt and water, close the lid and boil for atleast 4 to 5 whistle. Then in a deep frying pan add oil, when the oil is hot, add the cumin seeds, dry chillies, cloves and curry leaves, when they splutter, add chopped onion and green chillies, fry to golden brown, then add the masala and ginger garlic paste with little water, fry for 7 to 8 minutes, now add the chopped tomato's and cook till soften. Now add the boiled channa dal and bottle gourd, salt and water if needed, Cook for another 8 to 10 minutes.
Garnish with Coriander leaves
Serve hot with Roti's or Rice.