Ringan nu Shaak

Ringan nu Shaak
Ringan nu Shaak
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 2 medium Ringan ( white ones preferred)
  • 1 medium size Onion ((fine chopped))
  • 1.5 tsp garlic paste
  • 2 cup Groundnut ((crushed))
  • 1.5 cup curd
  • 1.5 tbsp oil
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp cumin coriander powder
  • 1 tsp Garam masala
  • salt (to taste)

Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."

Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "

Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"

 
  • Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.

Amritsari Fish

Amritsari Fish
Amritsari Fish
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.