Machhli Amritsari

Ingredients: 1 kg singhada fish
salt to taste

For the batter
1 cup gram flour
2 tsp garam masala
2 tsp cumin powder
1 tsp red chilli powder
salt to taste
1 tsp turmeric powder
water
lemon juice to taste

Method: For the batter, in a bowl add gram flour, garam masala, cumin powder, red chilli powder, salt , turmeric powder and enough water to make the batter of coating consistency. Mix it well. The batter is ready.

For the main preparation, clean the fish and slice it into pieces. Then add salt and leave it for about 3 hours. Wash off the salt and coat the fish pieces with the prepared batter.

Deep fry till it is done. Garnish with garam masala and lemon juice. Serve hot.

Sarson Ka Saag and Makkai Ki Roti


Ingredients: 750 gm sarson saag
250 gm palak saag
2 cups water
salt pinch
1 1/2 cup makki atta
4 green chilly
25 gm ginger
2 onions
6 cloves of garlic
100 gm ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder

Makki ki roti
makki atta 1/2 kg
water for kneading
ghee for frying

Method: Add the  saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside.
Mash saag in the cooker until coarsely ground, and add makki atta and stir.
Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick.For seasoning, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with juliennes of ginger fried in ghee.

Makki ka atta, knead the makki atta until it becomes a ball, add atta to dry it & knead.Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti  carefully transfer to the tava. Cook with ghee till golden brown.Serve with hot sarson da saag and gur.

Gajjar Ka Muraba

Ingredients: 1/2 kg carrots
1/2 kg sugar
1/2 cup of water

Method: Clean and de-core the carrots. Steam the carrots.After the first steam, cook it on low flame for about 5 minutes. Remove from fire.Spread sugar on the carrots. Cover the pan and keep aside for 1 hour. Now boil the carrots and the sugar syrup.After the first boil, reduce flame and cook for about 10 minutes. To preserve it for a longer period cook the syrup till it turns thick.

Chana Kulcha

Ingredients: I kg chick pea
2 tsp baking soda

For the masala
3 tsp salt
2 tsp mango powder
1 tsp red chilli powder
2 tsp black pepper powder
2 tsp cumin powder
2 tsp powdered clove
2 tsp dry ginger
2 tsp coriander powder
2 tsp carrom powder
2 tsp powdered cinnamon

Method: Soak chick pea in water with baking soda and keep them overnight. For best taste boil them in water on low flame for 6- 7 hours.Now add salt, mango powder, red chilli powder, black pepper powder, cumin powder, powdered clove, dry ginger, coriander powder, carrom powder and powdered cinnamon. Mix it well.Channas are ready to eat. Serve hot with kulchas.

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