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.

Ne How Soup

Ingrediants:

Chicken mince 250 gm
Chicken stock 1 to 1 ½ jug
Eggs 3 to 4
Chopped onion 3
Sliced mushrooms 1 cup
Chopped carrot 1
Ginger 1 inch
Corn flour ½ cup
Soya sauce 4 tbsp
Crushed black pepper 1 tsp
Chopped green onion 2 to 3 sticks
Oil 2 to 3 tbsp
Salt to taste

Method:

First separate the egg white and egg yolk to whisk. Heat 2 to 3 tbsp oil and fry the egg yolk and cut in stripes. In a pan add 1 ½ chicken stock to boil. Then add 1 cup mushroom slice, 1 chopped carrot, 3 chopped onion, 1 inch ginger, 250 gm chicken mince, salt to taste and 1 tsp crushed black pepper to boil. Now dissolve ½ cup corn flour in water and slowly pour in soup and add 4 tbsp soya sauce and 2 to 3 green onions to mix and cook till it starts to boil. Then whisk egg white and pour it in soup and stir continuously. When it turn thick dish it out and serve hot.

Stir fried white egg plant

Ingrediants:

White egg plant ½ kg
Ginger garlic paste 2 tbsp
Chopped onion 1
Tomato 2 to 3
Soya sauce 3 to 4 tbsp
Crushed black pepper ½ tsp
Lemon juice 2 to 3 tbsp
Tomato puree ½ cup
Green onion 1 to 2 sticks
Green onion 6 to 8
Sesame oil 1 to 2 tsp
Oil 4 tbsp
Salt to taste

Method:

In a pan heat 4 tbsp and add 1 onion to fry. Then add 2 tbsp ginger garlic paste to fry. Now add ½ kg white egg plant with 3 to 4 tbsp soya sauce, ½ tsp crushed black pepper, salt to taste, ½ cup tomato puree and 2 to 3 tomato mix to cook. Pour as required water so egg plant gets tender and gravy turn thick. Then add 2 to 3 lemons juice with 6 to 8 green chilies and simmer. In the end add 1 to 2 green onions with 1 to 2 tsp sesame seed to mix and serve.

Turai Jheenga masala

Ingrediants:

Ridge gourd 1 kg
Prawns 300 gm
Tomato 3 to 4
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder ½ tsp
All spice powder ½ tsp
Green chilies 3 to 4
Green coriander ½ bunch
Oil as required
Salt to taste

Method:

In a pan add 300gm prawns with 2 tbsp ginger garlic paste to fry and put it on a side. In the same pan add ginger garlic paste with 3 to 4 tomato to suate. Then add 1 tsp turmeric powder, 1 tbsp red chili powder, ½ tsp cumin powder, ½ tsp all spice powder and salt to suate. Then add ridge gourd to cook. In the end add prawns and dish it out. Garnish with ½ bunch of green coriander, 3 to 4 green chilies and ½ tsp all spice to serve.