ragda pattise

For Patties
4 large or 6 medium potatoes, boiled
2 slices bread
salt to taste
oil for shallow frying

For Ragda
1 cup white vatana (dried whole yellow peas)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil

For Garnish
Tamarind chutney
Minced onion
Minced cilantro
Sev
Whipped yogurt

For Tamarind Chutney -
Date (soaked in warm water) - 6-8
Tamarind (soaked in warm water) - 2 teaspoon lumps
Cumin seeds - 1/2 teaspoon
Salt
Note: Grind the above to a fine paste with little or no water

karela fry

soak rice.
blend soaked rice,roasted chilli, tamarind, turmeric, coarinder, hingi

Bhindi Pakora

Ingredients
10-12 bhindi or landyfingers.(slit 1 bhindi in 2 parts vertically)
1tbsp vinegar
1tsp crushed red chilly flakes
1 tsp powdered red chilly (if u like spicy food)
1tsp turmeric
1 tsp corriander powder
1 tsp chat masala
1 cup gram flour
1 tbsp cooking oil for flour
cooking oil for frying
corriander leaves
mint leaves
salt to taste

Cooking Directions
Take ladyfinger pieces in a bowl and marinate it with red chilly,salt,turmeric,vinegar,corriander powder and chat masala.
Keep it aside for atleast 10 minutes take gram flour and add salt with 1 tsp of red chilly and 1 tsp of turmeric in it with 1 tbsp oil.add chopped corriander leaves and mint leaves in it and mixx well
Add water to make batter but batter should be little thick for nice coating.
Heat oil in pan and coat bhindis with this batter and deep fry.
First keep the flame high and then turn it little slow so that the ladyfingers get softened and then again fry it on high flame
Yummy bhindi pakoras are ready

fried fish with garlic sauce

ingredients:
400 g pompano fish
1 tbsp salt
2 tbsp tapioca starch

directions:
Clean fish thoroughly with cold water. Sprinkle some salt and lightly rub all parts of fish.
Sprinkle tapioca starch and distribute the flour evenly.
Fry on hot oil till crunchy, about 6 minutes each side. Remove from oil, set aside.
Heat some oil in a wok over high heat.


Sauce1
1 onion, roughly chopped
6 garlic, minced
10 chilies, seeds removed and coarsely ground
100 g water
2 tbsp sugar
1 lime, juiced
2 tbsp fish sauce
20 g basil leaves
2 tbsp oil, and more for deep-frying fish


Add onion and garlic and cook quickly till fragrant, about 30 seconds.
Add chilies. Stir-fry quickly for a minute.
Combine water, lime juice and sugar. Lower heat and cook for 2 minutes.
Season with fish sauce.
Toss in basil leaves and remove from heat. Serve with fried fish.


Or Sauce 2
8 cloves garlic chopped finely
1/4 cup coarsely chopped green jalapeno peppers
1/4 cup coarsely chopped red jalapeno peppers
1/4 cup thinly cliced green onions (scallions/spring onions)
1/4 cup chopped coriander [cilantro] including the roots if poss
1/3 cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
4-5 kaffir lime leaves, shredded
1/4 cup chopped sweet basil leaves.
3 tablespoons of cooking oil.

Sauce method

In a medium skillet on medium heat, heat the oil, then add the blended ingredients. Stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes.

Pour the sauce over the fish to serve.