Doi Maach | Dahi Macha | Dahi Machli | Fish in Curd Gravy


A delicately flavoured fish curry from East of India which you will not only enjoy making but also enjoy serving this tempting treat to your loved ones.


What You Need :

5-6 rohu pieces
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 cup curd
1 tsp mustard seeds
2 green chilies
7 to 8  garlic pods
coriander leaves for garnish
Juice of 1 lemon
2 tbsp mustard oil



Steps To Make:

Lets start with marinating the fish to cut down its smell.
Add turmeric powder, red chili powder and salt and a generous amount of lemon juice.
Mix well and refrigerate for atleast one hour.
Heat 1 tbsp mustard oil on a flat non stick pan. Heat on high till oil reaches smoking point.
Lower the flame and allow the oil to settle down.
Add the fish pieces one by one leaving enough space between them so you can easily turn them upside down.
Overcrowding fish in pan can make it difficult for you to turn them and cook them evenly without breaking the fish pieces.
Cook fish pieces till they are almost done but not fully cooked.

Now we make the gravy.
Soak garlic, mustard seeds, green chili in luke warm water for 10 to 15 minutes. Grind to a fine paste by adding water little at a time.
Add Curd to the gravy and give a whisk on the pulse mode.
Add salt to taste.Add very litte to start with. You can add 1 tbsp sugar or just skip it.
Now heat another tsp of oil in the work. Heat on high and then lower it.
Add the curd mixture, fish pieces, simmer , cover the cooking pan.
Cook for about 8 to 10 minutes. Our Fish in Curd Gravy is ready.
Nothing tastes better than a bowl of steam rice.



Restaurant Review : The Northern Frontier


Finally, after a long gap, I am writing review about this amazing restaurant, about which I had no idea that it could offer such awesome food  in Pune. The location is not very lucrative and I wondered would they really be serving authentic Kashmiri food as they highly claim. Well they have another branch in Hinjewadi but we decided to try the one near Phoenix Mall.

Kashmiri being one of my favorite cuisines, and because my friends gave the opportunity to me to decide venue, I decided to book a table for 5 here. Some said, why to book , we can easily get seats here. We decided not to take risk since it was Christmas Eve

Since, Its located on the opposite side of Aga Khan Place, one of the topmost tourist attraction in Pune, our GPS easily guided us here.
As we had arrived so early, we could not find anybody else in the restauarant. We decided to start with a cup of tea. But then why to drink normal tea, we ordered some kawha..it was just too noble. Clear Tea water flavoured with rose petals, saffron, pistachio and lots of finely chopped almonds. The starting was good.
We ordered some Mutton Paya soup. The moment we took a sip was a big punch to palates. It was so flavorful and so tasty and the taste so complicated, we knew instantly that we had made the right decision to land here.

Mutton Paya Soup

Then came the starters loaded with Jhinga Jaituni (Prawns cooked with Olive oil ) and Marinated Lamb Chops.. They were satisfying as well. Nothing was disappointing so far.

Starters
Main Course was Meat again—Gushtaba (Mutton balls cooked in flavoured think milk gravy), Mutton Roghan josh (mutton cooked in curd and flavoured with fennel seeds) and Ninya Pulao or Small Mutton Chops cooked in Rice. The Rice was just perfect .  The mutton too tender in all the 3 dishes. Quantity was sufficient to go with rice and naan. 
Gushtaba

Finally we ordered Rasmalai and Gajar Ka Halwa..Dessert was good but not great . However after the meat extravaganza we really didn’t mind the sweets.

We were happy that we discovered this place where we can go again and again when we are in the area and running out of options. Well we entered at 7:15 pm and by the time we paid our bills, it was 10:30 pm. A long queue outside waiting for their turn and some even looking at us with grumpy faces as we had been eating for almost 3 hours now :P

If you love meat or you love mild nutty flavours, this is surely the place to be.

Murg Lababdar - Have a great new Year !!!



Moohn me pani aya kya naam sun ke ? 

This is my first post for the new year . Before I give you all the recipe of this awesome recipe, I want to Wish All my readers,family and friends , a Very Happy and Great New Year ahead.

Don't forget to be awesome this year as well !!!

My mouth waters in the name of chicken and when its cooked this way I often find myself licking the plate and eat 2 to 3 pieces when being cooked.
I am thinking to stop trying any other version of chicken curry and settle down with this one.
Well you have to either make it yourself to understand why I am claiming so high about it or you will have to become my guest so I can make some for you.
I have given a pictorial step by step guide to the amazing curry.


What You Need:


1 kg chicken (bone or bonless) though boneless is going to taste better
4 to 5 onions finely chopped
1 big capsicum chopped
2 3 green chili chopped



5 to 6 tomatoes finely chopped
2 kashmiri red chili
1 tbsp ginger garlic paste

Make a paste of the above.


1 tbsp kasuri methi crushed
2 tbsp oil
2 tbsp honey
1 tsp sugar
2 tbsp cheese grated (Optional) or make a paste of 1/2 cup mil + 2 tbsp chopped cashew
Some green chili deseeded and chopped /slit
1 bay leaf
2 to 3 cloves
2 to 3 green cardamom


For the marination:
1 cup hung curd
2 tbsp tandoori masala
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp lemon juice
1 tsp ginger garlic paste
salt to taste
Marinate for 2 hours and grill in oven till its half done.



Rest of the stesps:

Now Heat oil in a wok or kadai.
Add chopped green chilies and whole spices.


Add chopped onions, green chili  and capsicum.
Cook till it is nicely cooked.
Next add the pureed tomatoes and cook nicely till you see oil on the top.
Add the half grilled chicken pieces, Cashew and Milk paste, remaining marination
Add crushed kasuri methi.
Cover and cook till chicken is almost done. You can add water while cooking but not more than half cup.
At this point, add grated cheese and honey for getting the labadar consistency.
Your yummy Chicken Tikka Labaddar recipe is ready.



Grated cheeese, honey and cashew paste give the main lababdar consistency