Thursday, June 16, 2011
How she thought of the recipe
She sorted and cleaned the leafy vegetables which you would always find in our house. We also never run short of fish in house. Mom selectively took the small fishes and mixed it with onion cut into small rings, chopped garlic and chopped green chili. She then poured mustard oil, salt for seasoning.
Stuffing the fish
She then placed the seasoned fish stuff in the middle of the leaf, folded it from all the sides and locked it with toothpicks nicely.
Making the batter
She mixed mustard paste, rice powder and little gram flour with a pinch of salt and sugar and water to make a nice thick batter.
She dipped each patty into the batter and fried it in oil. I prefer shallow frying so she did that.
The Leafy Fish Mustard Delight goes best with freshly cooked boiled rice. It should be eaten hot and fresh to get the best of it.
You will feel the individual flavors of the ingredients with each bite. And if you are a fish lover you will just love it and want more.
Thursday, June 9, 2011
Khoya or Mawa
Paneer or Indian Cottage cheese
White flour or maida
White oil or ghee for deep frying
The sugar syrup should be prepared the usual way. Add 1/2 tsp of green cardamom powder, 1 tsp. rose water or a few drops of rose essence, or a few strands of saffron (optional).
Making the kalo-jams
Grate and mash mawa and paneer solids into a bowl.
Add flour and make a smooth and soft dough. Knead it well.
Make about 1- 1 1/2 inch balls and then shape them into round shapes, by rolling between your palms.
Heat oil to low-medium hot, not smoking hot or the kalo-jams will burn very quickly.
Fry kalo-jams in small batches, until they are dark brown in color.
Dip immediately in warm syrup. They will absorb syrup and enlarge in size but remain floating in syrup. They roughly double in size after they are soaked in syrup.
Serve at room temperature.