Chilli Rasgulla Or Green Chilli Infused Rasgulla

Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla.
Yes, sweet spongy delicious rasgulla in a new flavour. Slightly hotness of green chilli made these rasgulla more yummy.

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Source – Wikipedia

 

Earlier I have made some more different fruity flavoured rasgulla. But this green chilli infused rasgulla is totally different. These slightly hot and sweet rasgulla or jhal misti rosogolla are really heavenly.
You can also make these rasgulla with more green chilli flavoured and with little hotness. See notes for option.

Sending this post to 210 #Foodiemonday blog hop #UltaPulta theme suggested by Kalyani Sri who blog at Sizzling Taste Buds.
Do visit her space for many delicious and authentic recipes. I have already bookmarked some of her recipes to try. I am sure you will love her wonderful blog.

Kalayani suggested to make something sweet with savoury ingredients or something savoury with sweet ingredients.
At first I have planned to make a cake with some savoury ingredients. But I have already made few cakes recently. And one of my friend Vinita is in town this time. I have planned to surprise her with a completely new dessert. She just loved it. She also want to learn about the method. So I have to make it again to show her the method to make this chilli rasgulla. And this time used only chilli and didn’t open the cover in-between. And result is better so updating the recipe. These are more spongy and bigger in size. Here is a picture for you.

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You may like some more different flavoured rasgulla recipes on this blog.
1. Komola bhog or orange rasgulla

2. Mango or aam rasgulla

3. Watermelon rasgulla

4. Sugar and jaggery rasgulla with tips and tricks

Heavenly desserts made with rasgulla

1. Baked rasgulla

2. Rasgulla kheer or pudding

3. Egg less rasgulla cupcake

And a savoury dish with rasgulla

Savoury rasgulla korma

Before making this rasgulla please read all the tips and tricks of making rasgulla here.
Follow all the tips to make perfect spongy rasgulla. Just mash the cottage cheese well till smooth and your palm becomes greasy. And always make rasgulla in a large and broad pan.

Recipe

Cow milk – 1 litre

Lemon juice or vinegar – 3-4 tablespoon or as required

Sugar – 1 heaped cup

Water – 5 cup

Green chilli – 1

Green food colour – 2-4 drop

Method

1. Rinse the green chilli. Cut and discard the tips.

2. Heat milk in a heavy bottom pan. Break green chilli into half and add one piece in the milk.

3. When milk starts to rolling boil reduce the heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

4. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Discard the green chilli from the cottage cheese or paneer.

6. Place a cheesecloth on a strained and pour the cottage cheese over it.

7. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

8. Squeeze the cloth well to drain all the water from cottage cheese.

9. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavyweight on it for 1 – 2 hours.

10. . Take out the cottage cheese or paneer on a large plate.

11. Mash with your fingertips and heel of your palm. Mash till your palm becomes greasy.

12. Make small balls. These will become double. I have made 8 small rasgulla out of this cottage cheese.

13. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

14. Make round ball using your both palm. Make all the balls. To read all the tips and tricks to make rasgulla click here.

15. In a large and broad pan heat 1 cup sugar and 5 cup water. Add remaining half piece of chilli in the sugar syrup. In the picture below I have added two pieces but removed one later. If you like the syrup with more chilli taste and hotness then you can use two pieces.

16. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

17. Cover and cook on medium-high heat for 20 minutes.

18. Don’t remove the cover in-between.

19. Now switch off the heat. Keep it covered for 1 – 2 hours or until completely cool down.

 

IMG_20190827_144227.jpg

20. You can keep these in the refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. If you want your rasgulla little more hot add one full broken green chilli in the sugar syrup.

2. If you want your rasgulla sweeter. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.

3. Always use full cream cow milk to make rasgulla.

4. For spongy rasgulla mash the cottage cheese well with your fingertips and heel of your palm.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Hazelnut Chocolate Sandesh

Hazelnut chocolate Sandesh or sondesh.
Sandesh with the flavour and taste of hazelnut, chocolate, vanilla and coffee. Stuffed with grated chocolate and dipped in melted chocolate with coffee. Taste is super yummy.

Sandesh is a sweet of Bengal made of chhena/paneer or cottage cheese. Homemade fresh paneer or cottage cheese is best to make sandesh. You can make paneer with vinegar, lemon juice or curd. If you want to make paneer with lemon juice or vinegar for sweet dish then you have to rinse the paneer well under running water to remove the smell of lemon or vinegar. So I always make paneer for sweet dish with curd. And for savoury dishes you can make with lemon juice or vinegar.

For sandesh paneer should be mashed well with sugar to make smooth. Then cooked on low heat for 3 to 5 minutes. It shouldn’t be overcooked. If overcooked mixture will become crumbly. You can add any flavour of your choice.

Earlier shared some sandesh recipes with different flavours.

1. Carrot sandesh

2. Sugar free date sandesh

3. Sugar free pineapple sandesh

4. Coconut and date palm jaggery sandesh

5. Chocolate sandesh

6. Coconut pomegranate sandesh

7. Paan sandesh

8. Sandesh

9. Mango steamed sandesh

10. Saffron pistachio sandesh panna cotta

11. Watermelon sandesh

12. Cake sandesh

13. Chocolate coconut sandesh

14. Kesar pista sandesh

15. Mango sandesh

16. Steamed sandesh with date palm jaggery

17. Orange steamed sandesh

18. Chocolate stuffed chocolate sandesh

This time made the sandesh with a completely different flavour. Yes its a fusion recipe. Because Monday again and we bloghop members sharing some Indian dessert with continental ingredients. At first I have decided to skip this week because I am not at home now. So planning to participate again after reaching home. But my daughter said you have hazelnut so why not try hazelnut sandesh. Loved the idea. I have used hazelnut and chocolate in smoothie. And loved the taste so here is a sandesh with hazelnut and chocolate.

205 #Foodiemonday bloghop theme is #MithaiMeTwist suggestd by Sasmita Sahoo Samanta who blog at First Timer Cook. Visit her space for different types of authentic and innovative recipes. I always love her Odia dessert recipes . Tried one and bookmarked some to try.

Hazelnut chocolate sandesh is stuffed with grated dark chocolate and dipped in melted chocolate with coffee. Sounds delicious isn’t it 😊
So try this hazelnut, chocolate, vanilla and coffee flavoured sandesh and enjoy the heavenly taste. Picture courtesy my daughter Suchismita.

Recipe

Milk – 3 & 1/2 cup

Curd – 4 – 6 tablespoon

Hazelnut – 1/4 cup

Powdered sugar – 4 tablespoon

Vanilla essence 1/4 teaspoon

Grated dark chocolate – 3 tablespoon, heaped

Instant coffee powder – 1/4 teaspoon

Almond – 4 – 5, dry roasted and slivered

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil reduce the heat.

3. Add 4 tablespoon whisked curd and stir. Add 1 – 2 tablespoon curd more or as require to curdle the milk completely. Its depends on the sourness of the curd. I have used fresh curd which is not sour at all so I had to add 6 tablespoon. First add 4 tablespoon, stir and add more if require.

4. You can make the paneer with vinegar or lemon juice but then you have to rinse the paneer well under running water to remove the smell of vinegar or lemon. I always use curd to make paneer for sweet dishes and vinegar and lemon juice for savoury dishes.

5. When greenish whey and cottage cheese separates immediately pour into the strainer.

6. Squeeze the cloth well to drain all the water from cottage cheese. Hang the cheesecloth for 1 – 2 hours to drain out all the water.
Get the detailed method to make paneer or cottage cheese here.

7. Dry roast the hazelnut till fragrant. Don’t make brown. When it starts to change it’s colour remove from heat and place on a plate.

8. When roasted hazelnut cool down grind it into a fine powder.

9. Take out the paneer or cottage cheese on a plate. Mash the paneer with your fingers and heel of your palm to make smooth. You can use your food processor to make the paneer smooth.

10. Add powder sugar and mixed.
Knead the paneer well to make smooth.

11. Heat a nonstick pan or heavy bottom pan. Add powdered sugar mixed smooth paneer and ground roasted hazelnut.

12. Cook on low heat and stir continuously. Add vanilla essence and mix.

13. Don’t increase the heat cook on low flame.
Cook till the paneer leaves the sides and becomes like a dough. Don’t overcook. Mixture may be grainy if overcook.

14. Remove from heat and mash with your palm or back of a spoon when warm.

15. Knead the paneer mixture again to make smooth.

16. Make small balls. I have made 6 balls.

17. Flatten the ball and place 1/4 teaspoon grated chocolate in the middle.

18. Bring together all the edges, close and make a ball again.

19. Press the ball gently with your palm. Don’t make flat just press gently to give shape.

20. Make a small dent in the middle with your finger. Make all the balls or sandesh this way.

21. Keep the sandesh in refrigerator.

22. Melt remaining grated chocolate in double boiler or microwave. Microwave on high power for 30 seconds, stir and microwave again for 30 seconds.

23. Add coffee powder and give a good stir.

24. Dip half of the sandesh in melted chocolate or coat half portion of the sandesh with a spoon.

25. Place some dry roasted and slivered almond in the middle. You can garnish the sandesh with slivered pistachio. I don’t have pistachio so place a green colour sunflower seed to add some colour.

26. Chill the sandesh in refrigerator for 30 minutes or more before serving.
Enjoy the heavenly taste.
Sandesh can be stored in refrigerator for 6 – 7 days.

Note
You can use any nut of your choice instead of hazelnut.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Cornmeal Oats Soya Vegetable Idli

Cornmeal oats soya vegetable idli.
Soft and delicious idli made of Soyabean flour, ground oats, cornmeal and vegetables. I have used broccoli, green peas, sweet corn and carrot. You can use any vegetable of your choice like capsicum, cabbage, beans, bell pepper etc.

Not only healthy but its very easy and quick recipe. You don’t need to soak, grind or ferment the batter. If you have ground oats or oats flour ready then you can make it anytime.
I have already shared three different flavoured idli recipes on this blog.

1. Green moong idli

2. Chutney idli

3. Barnyard millet fried idli

Along with oats and semolina I have used cornmeal in this idli.
Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a safe cooking ingredient for those suffering from celiac disease or gluten intolerance, according to Colorado State University. Eating corn meal also offers some health benefits because it serves as a source of essential nutrients.
Source

Sending this post to 188 Idli Medley theme suggested by Mayuri Patel who blog at Mayuri’s Jikoni. Do visit her space for some awesome recipes. For this theme we have to make idli without rice.

Did you know March 30 is celebrated as World Idli Day?
For the last three years, March 30 has been celebrated as World Idli Day. The delicious south Indian steamed rice cake is often eaten for breakfast along with piping hot sambhar and a variety of tasty chutneys.
Source – NDTV

 

Earlier I have used only semolina or suji in idli. But this time added oats and cornmeal, oats and Soyabean flour to make it healthy and for a different taste. But if you don’t have these flour then you can make it with semolina and oats or only semolina.

Recipe

Cornmeal – 1/4 cup

Oats – 1/4 cup, ground

Soyabean flour – 1/4 cup

Semolina or suji – 1/4 cup

Broccoli – 1/2 cup, chopped

Green peas – 1/3 cup

Sweet corn – 1/3 cup

Carrot – 1, grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1/2 inch piece, grated

Green chilli – 1 – 2, finely chopped

Rai or mustard seeds – 1/2 teaspoon

Curry leaves – 12 – 15

Oil – 2 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Curd – 1/2 cup

Fruit salt – 1 teaspoon

Water – 3/4 cup or as require

Method

1. In a bowl mix cornmeal, ground oats, soyabean flour and semolina or suji.

2. Heat oil in a pan. Add mustard seeds and let them splutter.

3. Add curry leaves, grated ginger and chopped green chilli. Fry for a minute.

4. Add all the vegetables. Add salt and cumin powder. Mix well.

5. Cover and cook on simmer for 4 – 5 minutes or till the vegetables become tender. Stir in between.

6. Now add all the flour and mix. Saute for a minute and remove from heat.
Let it cool down.

7. Add curd and 1/2 cup water. Mix well and add more water slowly to make a thick batter.

8. Cover and keep aside for 15 – 30 minutes.

9. Grease the idli moulds with oil.

10. Add fruit salt in the batter. Give a good stir and immediately pour the batter into the idli moulds.

11. Steam for 8 – 10 minutes in idli cooker. Insert a toothpick in the middle of a idli. It should comes out clean. I have made in microwave. In microwave it will take 6 – 7 minutes on full power.

12. Serve hot with any chutney. You may like some chutney recipes on this blog.
1. Mango sesame chutney

2. Water chestnut chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

Notes

1. If you don’t have Soyabean flour and oats then you can make it with only semolina. Use 1 cup semolina or suji and skip oats powder and Soyabean flour.
2. Use chilli according to your spice tolerance.

Check out some more idli recipes of my fellow bloggers.

Poha idli by Archana

Buckwheat idli by Mayuri

Kanchipuram idli by Priya

Quinoa idli by Poonam

Oats rawa idli by Kalyani

Oats almond vegetable idli by Preethi

Veggie quinoa mini idli by Sasmita

Barnyard millet idli by Veena

Ragi idli by Swaty

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Italian Flavoured Paneer Bhurji

Italian flavoured paneer bhurji.
A different way to make our very own paneer bhurji. This lip-smacking paneer bhurji can be serve as a side dish or make sandwich stuffing or use as pizza topping.

We normally make paneer bhurji with onion garlic tomato and some Indian spices. But this time made with Italian seasonings.
Well now you can ask that how I get the idea of making this Italian flavoured paneer bhurji. Because this week our 187 #Foodiemonday bloghop theme is desi twist suggested by Kalyani Sri who blog at https://www.sizzlingtastebuds.com/?m=1

According to Kalyani “the base idea has to be an Indian dish but not an Indian ingredient’. So I have made our humble paneer bhurji Italian. And loved the taste. Try it, I am sure you will also love the taste.
You can use bell peppers or any vegetable of your choice.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Garlic – 2 – 3 cloves, minced

Green peas – 1/2 cup, boiled or frozen

Sweet corn – 1/2 cup, boiled

Capsicum – 1, cubed

Tomato – 2 medium, cubed

Onion – 1, cubed

Oregano – 2 teaspoon

Dried Basil – 1 teaspoon

Rosemary – 1/2 teaspoon, optional

Red chilli flakes – 1 teaspoon

Black pepper powder – 1 teaspoon

Pizza sauce – 2 tablespoon

Vinegar – 1 tablespoon

Tomato sauce – 1 tablespoon

Olive oil – 2 tablespoon

Salt to taste

Chopped scallion or onion green – 1 tablespoon, optional

Method

1. In a bowl mix pizza sauce, vinegar, tomato sauce, oregano, basil, black pepper powder and red chilli flakes. Also add rosemary if using. Mix well and keep aside.

2. Heat oil in a pan. Add finely chopped onion. Fry till translucent.

3. Add minced garlic and chopped green chilli. Fry till garlic becomes brown.

4. Add cubed onion, tomato, capsicum and salt. Add salt carefully. Sauce has enough salt. Saute for 2 minutes.

5. Add boiled sweet corn and green peas. Mix well.

6. Add crumbled paneer or cottage cheese and mix. I have used homemade paneer or cottage cheese. Get the recipe here.

7. Reduce the heat. Cook on simmer for 4-5 minutes or till it dried up. Stir continuously. Cooking on low heat helps the paneer to absorb the flavour of herbs.

8. Taste and adjust the seasoning.
Add 1/2 tablespoon chopped scallion or onion green if using. Mix and remove from heat.

9. Garnish with remaining 1/2 tablespoon scallion. Serve hot as a side dish with any bread or make sandwich stuffing. Even you can use it as pizza topping.

Notes

1. You can use bell peppers, broccoli, beans or any vegetable of your choice.

2. Any vegetable oil can be used instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Broccoli Malai Curry

Broccoli malai curry.
Yes broccoli again. But this time with a rich finger licking gravy. Generally we make this malai curry with prawns or chingri. Called chingri malai curry. If you want you can make prawns or any fish instead of broccoli with this gravy.

This week our 186 #Foodiemonday bloghop theme is plant based milk recipes suggested by Archana Gunjikar Potdar who blog at Mad Scientist’s Kitchen. Visit her blog for some awesome recipes.

Today I am sharing my brother Sanjay’s recipe. I already shared his one more recipe.
Radhaballvi with dum aloo.

He always used strained water of soaked dry red chilies in his non-vegetarian dishes. In his view ‘its enhance the taste and colour’. So I have followed his method today. Try this gravy with any vegetables or fish chicken etc. And please let me know how it turns out.

Recipe

Broccoli – 1

Onion – 2

Garlic – 2 – 3

Ginger – 1 inch piece

Tomato – 2 medium

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coconut milk – 1 cup

Cashew nuts – 10 – 12

Poppy seeds or khas khas – 1 tablespoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Dry red chilli – 3

Salt to taste

Water – 1 cup + 1/4 cup

Mustard oil – 3 – 4 tablespoon + 2 teaspoon

Slit green chilli to garnish

Method

1. Soak the poppy seeds and cashew nuts in hot water.

2. Soak the dry red chilli in 1/4 cup water for 20 – 25 minutes.

3. Blend the soaked red chillies with it’s water. Strain the water with a sieve and keep aside. Discard the skin and seeds of dry red chilli.

4. Grind onion, ginger and garlic into smooth paste.

5. Grind tomatoes, soaked cashews and poppy seeds altogether. Make a smooth paste.

6. Crush green cardamom, cinnamon and cloves with a mortar pestle.

7. Rinse the broccoli well. Cut the broccoli onto small florets.

8. Heat 2 teaspoon oil in a pan. Add the chopped broccoli.

9. Fry till the broccoli starts to change it’s colour. Remove from heat and keep aside.

10. Heat 3 – 4 tablespoon oil in the same pan. Add bay leaf, crushed green cardamom, cinnamon and cloves.

11. Add onion, garlic and ginger paste. Sauce till the ground paste becomes light brown.

12. Add tomato, cashew and poppy seeds paste. Add cumin powder, kashmiri red chilli powder and turmeric powder.
Saute till oil leaves the sides.

13. Add fried broccoli florets and salt. Mix well.

14. Saute for 1 – 2 minutes.
Add strained water of dry red chilli, coconut milk and water. You can also add some slit green chilli. Stir and mix well.

15. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes or until the broccoli becomes tender.

16. Taste and adjust the seasoning.
Remove from heat. You can add 1 – 2 teaspoon ghee or clarified butter if you like. I didn’t.

17. Garnish with slit green chilli.
Serve with steamed rice, pulao, jeera rice, roti, paratha, naan, puri or any bread.

Notes
1. You can make prawns or any fish or chicken in this gravy.
2. Any vegetables can be used instead of broccoli.

4. You can also make this curry with less oil if you want.

5. Any vegetable oil can be used instead of mustard oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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I would love to hear from you. Please share your thoughts and suggestions in comment.

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Fish caldine

Fish caldine.
A lip-smacking Goan fish curry. Coconut based aromatic thick gravy. You can make it with any fleshy fish. I have made it with rohu fish, which is commonly available here.
According to Wikipedia “The rohu, rui, or roho labeo is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.”

You may like two more fish recipes here.

Fish Kalia

Masor tenga

One of my reader Francis Dsouza gave me his mom’s recipe to try. I have made it for a small get together in my home. All the guests loved the taste of this fish caldine. Thanks a lot Francis Dsouza for this wonderful recipe.

I have made little changes as per my convenience. I have fried the fish pieces before adding in the curry. I didn’t add curry leaves. And instead of juice of spices I have used ground spices. Original recipe needs cumin coriander seeds but I have used powder. And loved the taste and aroma. But you can try the exact recipe if you want. I am sharing screen shots of recipe which Francis Dsouza shared with me.

To make this fish caldine you have to make a paste of coconut and spices. If you can prepare it earlier then you can make it in a jiffy.

Recipe

Fish pieces – 12

Coconut – 1 cup, grated

Tomato – 2 large, chopped

Onion – 1 large, finely sliced

Ginger – 1/2 inch piece

Garlic – 5 – 6 cloves

Cilantro or coriander leaves – handful

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 4

Poppy seeds or khas khas – 1 teaspoon

Nutmeg powder – a pinch

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Slit green chilli – 4

Mustard oil – 4 – 5 tablespoon

Salt to taste

Method

1. Marinate the fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

2. Grind coconut, cilantro, ginger, garlic, poppy seeds, nutmeg powder, cardamom, cinnamon, cloves and tomatoes altogether. If you want to make authentic caldine grind with water and drain the juice. I didn’t.

3. Heat oil in a wok or pan at smoking point.

4. Fry the fish pieces. Don’t overcrowded. Fry 3-4 pieces at time.

5. When fish pieces becomes light brown turn over and fry the other side. Fry all the pieces in this way and remove from oil.

6. In the same oil add sliced onion. You can add more oil if require.

7. When onion becomes brown add ground spices, turmeric powder, salt, cumin powder, coriander powder and black pepper powder.

8. Saute till oil leaves the sides.
Add water as require to make thick gravy.

9. When it starts to rolling boil add slit green chilli and fish pieces.
Mix and let it boil again.

10. Reduce the heat and cook on simmer for 10 – 12 minutes.

11. Taste and adjust the seasoning.
Remove from heat and garnish with chopped cilantro or coriander leaves and slit green chilli.

12. Serve with steamed rice, fried rice, jeera rice, pulao, roti, naan, puri or any bread.
Happy cooking.

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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