Karhai fried Arvi

Ingrediants:

Colocasia ½ kg
Chopped ginger garlic 2 tbsp
Tomato 2 to 3
Crushed cumin ½ tsp
All spice powder ½ tsp
Aniseed ½ tsp
Nigella seed 1/3 tsp
Crushed red chili 1 tbsp
Crushed black pepper 1 tsp
Green chilies 3 to 4
Oil 4 to 5 tbsp
Salt to taste

Method:

First wash the ½ kg colocasia and boil it to peel the skin. Now mix a little salt and fry and cut them in slices. In a pan add 4 to 5 tbsp oil and add 2 tbsp chopped garlic to fry. Then add 2 to 3 tomato to sauté. Then put ½ tsp crushed cumin, ½ tsp all spice powder, ½ tsp aniseed, 1/3 tsp nigella seed, 1 tbsp crushed red chili, 1 tsp crushed black pepper and salt to taste to mix and cook. In the end add 3 to 4 green chilies and mix colocasisa to serve.

Lemon Fish

Ingrediants:

Bone less fish 300 gm
White flour ½ cup
Egg white 2
Oil for fry
Salt to taste
For lemon sauce:
chicken cubes 2
Lemon zest 1
Lemon juice ½ cup
Ginger 1 inch
Brown sugar 2 tbsp
Chopped garlic 5 to 6 cloves
Crushed black pepper 1 tsp
Corn flour 2 tbsp
Sliced ginger 1 inch
Oil 2 tbsp
Salt to taste

Method:

First add salt in 300 gm fish. In a mixing bowl whisk 2 egg and dip fish in eggs and coat with white flour and fry in pre heat oil and put it on a side. For lemon sauce: heat 2 tbsp oil in a pan and fry 5 to 6 garlic cloves to fry. Then add 2 tbsp brown sugar, 1 tsp crushed black pepper, ½ cup lemon juice and salt to taste to mix. Then add 2 chicken cubes with as required water and cook till it starts to boil. Then dissolve 2 tbsp corn flour with water and add in pan with fish pieces and cook till it turns thick. Dish it out in a serving platter and garnish with lemon zest and 1 inch ginger and serve.