Kaleji Fry

Kaleji Fry ( Liver Fry)

Ingredients:
half kg chicken liver (you can cut in 2 pieces if its big)
ginger garlic paste
green chilli & coriander paste
red chilli powder
turmeric powder
garam masala powder
salt
cornflour
Oil for frying

Method:
Add all the ingredients to the chicken liver except the cornlour and marinate it for 1hr (Keep in the refrigerator).After a hour add cornflourand mix it.

Take oil in a pan and put the chicken liver to it there is no need for deep frying just shallow fry it. ( Be careful while frying a liver as it has moisture and tends to  flutter in the oil always keep a lid half covered while frying it once its texture becomes hard then its ok)
Fry it till its crisp
Serve it by adding a dash of lemon, salt & pepper powder.

Salmon fry ( Ravas fry)

Ingredients for marination
1 medium size Salmon (Ravas) cut in slice asper your choice
Kokum 4 to 5 they are very sour so be carefull ( is made from a fruit which is known as Garcinia indica in english & Raatamba in marathi,Ginger, Garlic & Coriander leaves paste
Red chilli powder
Turmeric Powder
Generous amount of salt

Method:
Take all the above ingredients mix them and apply on the fish nicely inside out and marinate the fish atleast for 1hr.

Ingredients for frying:
Oil
Rice flour
semolina
red chilli powder

Method:

Mix the above mixture except for oil and roll the fish in it and fry it on both sides be carefull that it dosen't burn.(Salmon takes a bit long time for frying).

Dry Coconut & Garlic Chutney

Ingredients
Dry coconut grated made from 1 full coconut
garlic half cup ( don't remove the whole cover, it adds taste to the chutney)
Dried red chillies 2 (depends on how much spicy you want)
salt
1 tsp sugar

Method
Mix all the above ingredients and grind together to a coarse mixture. This chutney can be stored in an air tight container and can be eaten with hot chapatis or methi theplas.

Batata Vada - A delicacy specially in Mumbai

serves : 4 to 5

Ingredients for Vada

Boiled potatoes 4 to 5
A bunch of curry leaves ( kadipatta)
green chillis 5 to 6 (depending on how spicy you want)
mustard (rai)
garlic
ginger
coriander leaves a generous amount
turmeric
asafoetida (hing)
salt
oil for frying as well as for the bhaji


Batter
Gram flour
salt
turmeric
red chilli powder

Method: Mash the boiled potatoes and keep aside. take green chillies and grind them in a mixie once its done add the ginger, garlic & curry leaves to it and grind along with the green chillis, but do not grind much just a little till you see some particles of it (it shouldnt be a paste). Then take some oil once hot add mustard then once the mustard starts sprinkling add asafoetida (hing), and then the ginger garlic mixture fry it nicely until it looses the raw smell and turns the color a bit, add turmeric, salt and then add the boiled & mashed potatos and mix it nicely. Keep on the gas for some time and lastly add the coriander leaves and mix properly. remove from gas take some oil on ur palms and make vadas of it.

For batter
Take gram flour add salt, turmeric,red chilli powder & water to it & make a batter like we make for frying bhajiyaz. On the other side heat oil in a kadhai (oil shouldn't be less or else the vada's soak more oil). Dip the vadas in the batter and leave in oil onnce the oil is nicely heated lower the flame as the high flame will burn the cover. You can enjoy these with garlic &  dry coconut chutney which i will post soon or if kids like also with tomato ketchup.

I hope this recepi will be liked by all this is my version of making it, there are many ways of making a batata vada as its very famous in bombay known as the best street food, for a matter of fact there are many people who still survive on a vada pao in mumbai till date.

Welcome

Welcome to my Blog friends, to be honest I am a bit nervous & excited as blogging is compeletely new to me....

To give a brief introduction of me, I was born & bought up in India ( Bombay), but a few years back i.e. after my marriage we relocated to Kuwait. I love cooking its my passion & I love to try new recipes & most of the time its a hit!!(remember most of the time haaa) I always had a passion to study Hotel management but due to some reason couldnt take it as my proffesion but still I am very happy with what God has chosen for me..The cooking worm is still their in me & so would like to share some of my recepies with you all. I hope you will enjoy & try some of them!!!


Feedback & suggestions are most welcome.God Bless you all!!!!!


Supriya