Manimuni’r Joolot Diya Maas ( Fish in a gravy of Asiatic pennywort) Favorite Assamese Dish

Manimuni’r  joolot diya maas ( Fish in a gravy of Asiatic pennywort)



Ingredients:

• Manimuni (Asiatic Pennywort) 2 bundles 
• Fish 4 pices(small fish can use)
• Mustard oil 1 and 1/2 tblsp
• Chopped ginger and garlic 1/2 tsp
• Cumin seeds 1/2 tsp
• Bay leaf 1
• Red chili 1 whole halved
• Turmeric powder  1/2 tsp
• Cumin powder 3/4 tsp
• Salt to taste

Method Of Cooking:

• Heat 1 tblsp of oil in a pan and lightly fry the pieces of fish. 
• Remove from the pan and keep aside.
• To the same pan, add the rest of the oil . 
• When the oil heats, add the cumin seeds, bay leaf and halved red chillies.
• When the seeds splutter, add the reserved green liquid along with the ginger, garlic, turmeric and cumin powders,bring to a boil.
• Add the pieces of fish into the gravy and simmer over medium heat for about 10 minutes.
• As the gravy will not be much, kep spooning it over the fish as it simmers.

Serve hot as a accompaniment to rice and dal.

Chilli Paneer Favorite Indian Dish

Chilli  Paneer

Ingredients: 

• 350 gms Paneer
• 1 Egg
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• Salt to taste
• Little Water

Method Of Cooking:

• Cut the paner into cubes. 
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. 
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. 
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. 
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. 
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Sahi Paneer Favorite Indian Dish Very Tasty To Eat

Sahi  Paneer

Ingredients: 

• 250 gms cottage cheese (cut in cubes)
• 3 tbsp clarified butter 
• 1 inch piece of ginger (finely chopped)
• 1 green chili (slit lengthwise) 
• 1 onion (grated) 
• 4 tomatoes (chopped) 
• 2 brown cardamoms (crushed) 
• 1 bay leaf
• 1/2 cup beaten curd 
• 30 gms melon seeds or 2 tblsp cashew nut paste 
• Salt to taste
• 1/2 tsp cumin powder 
• 1/2 tsp red chili powder 
• 3/4 tsp garam masala 
• 2 tbsp tomato sauce 
• 1/4 - 1/2 cup milk 
• 1 tsp coriander leaves (finely chopped) 

Method Of Cooking:

• Soak the melon seeds or cashew nuts  for atleast 2 hrs and then grind them to a smooth paste.
• Heat 2 tbsp of ghee in a kadai.
• Add onion, ginger, green chili and brown cardamoms. 
• Cook till onion turns translucent.
• Add tomatoes, cover it and cook for 7-8 minute.
• Add curd and cashew nut or melon seeds paste.
• Cook for 3-4 minute and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. 
• Strain the puree.
• Take a frying pan.
• Add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Add salt, red chili powder, cumin powder, garam masala and tomato sauce. 
• Add enough water so that there can be thick gravy.
• Keep on low flame and cook for 5-7 minute. 
• Add paneer pieces and add milk and mix well and cook for 2-3 minutes. 

Serve hot garnished with coriander leaves rice or roti.

Mattar Paneer Yummy Indian Dish

Mattar  Paneer

Ingredients:

• 450gms /1lb shelled Mattar (green peas) 
• 250gms / 1/2lb Paneer
• 2 medium onions (chopped) 
• 6 cloves garlic
• 1 tbsp grated ginger
• 2 green chilies (chopped)
• 250gms / 1/2 lb tomatoes (peeled and sliced)
• Salt To Taste 
• 1cup curd / plain yogurt 
• 1 tsp turmeric powder 
• 1 tbsp coriander seeds 
• 4 bay leaves 
• 2 cups water 
• 1/2 cup ghee / vegetable oil 
• Garam masala powder 
• Chopped coriander leaves

Method Of Cooking:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan 
• Cut the paneer into 2.5-cm/1-inch cubes.
• Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan 
• Add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. 
• Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. 
• Add the mattar paneer sprinkled with garam masala and coriander.

Serve with  rice or roti or porotha .

Masala Omelette favorite Indian Breakfast Yummy Dish

Masala  Omelette

Ingredients:

• 2 Eggs 
• 1 meduim sized chopped Onion
• 1 small sized chopped Tomato
• 2 chopped Green Chilli 
• Salt to taste
• 1/2 tsp Garam Masala 
• A pinch of Curry Powder
• 1/2 tsp Cumin Seed Powder
• 1 tsp Olive Oil

Method Of Preparation:

• Beat the eggs thoroughly in a bowl .
• Add the onions, tomatoes and the green chillies.
• Mix it thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan
• Add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.

Serve hot.

Dal Makhani Very Popular Indian Dish

Dal  Makhani

Ingredients:

•  Whole black gram (sabut urad) 1/2 cup
•  Red kidney beans (rajma) 2 tablespoons
•  Salt to taste
•  Red chilli powder 1 teaspoon
•  Ginger,chopped 2 inch piece
•  Butter 3 tablespoons
•  Oil 1 tablespoon
•  Cumin seeds 1 teaspoon
•  Garlic,chopped 6 cloves
•  Onion ,chopped 1 large
•  Green chillies,slit 2
•  Tomatoes,chopped 2 medium
•  Garam masala powder 1 teaspoon

Method Of Cooking:

• Wash and soak sabut urad and rajma overnight in three cups of water.
• Drain and pressure cook sabut urad and rajma in three cups of water.
• Add salt and half the red chilli powder ( can add half the ginger too if wish) for three whistles.
• Open the lid and see if the rajma is totally soft.
• If not cook on low heat till the rajma becomes totally soft.
• Heat butter and oil in a pan.
• Add cumin seeds. 
• When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat. 
• Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
• Add some water if the mixture is too thick.
• Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 

Serve hot with roti or Nan or parathas.