“ Mukti is a great teacher. We learned by hands on and demo. Special tips were given throughout that make a difference. The food was wonderful, like a bouquet of flavors. Highly recommended. ”— Robin
Pulao (Basmati rice with carrots, raisins and peas)
1. Use the half-done rice to begin this process.
2. Heat the oil and the ghee on a large skillet (low heat).
3. Add the chopped onion and fry till soft, add the carrot, and fry them together.
4. Add the ground spice and raisin and roasted cashews and stir well. Fry for 1 minute.
5. Cook till the vegetables are soft.
6. Add the rice now and stir well (but gently so as not to mash the cooked vegetables or the rice itself)
to mix all the ingredients.
7. Add salt and sugar to taste. Stir some more and turn off heat.
8. Add 1/2 teaspoon of cardamom, cinnamon and clove mix -- ground to powder.
9. Add sugar and salt to taste and add 1/2 teaspoon of ghee at the end.
2 pounds of salmon or tilapia steaks cut into approximately 3" x 3"
½ cup Mukti’s Masala* (see below)
½ cup besan or chickpea flour
1 cup yogurt
1 teaspoon of turmeric powder
4 tablespoons of vegetable oil
2 green cardamom
1" stick of cinnamon
2 dried bay leaves
1 teaspoon of Ghee (clarified butter)
Salt to taste
1 red onion
¼ teaspoon of cumin, coriander and clove mixture
½ of a palm-size tomato
1” fresh ginger
Handful of cilantro leaves
2 tablespoons of vegetable oil
Preparation of Mukti's Masala
In a clean fry pan, add 2 tablespoons of oil and warm it just a little. Add cumin, coriander and clove (equal portions) totaling ½ of a teaspoon to the warm oil, to get the aroma out. Take one whole onion (red), cut into small pieces and let it fry, add little salt until brownish; take them out and put in a blender, add 1 inch fresh ginger, four cloves of garlic, one handful of cilantro leaves, half tomato and add little water to blend, this is your base sauce.
Preparation of the Dish
• First make a batter with the besan (chickpea flour) mixed with your Mukti's Masala (use ¼ cup now). Coat your fish pieces with this batter and fry them in 2 tablespoons of oil in a flat frying pan. Fry until both sides of the fish turns golden brown. Set aside.
• Roast in a clean, small pan two cardamoms, 1" cinnamon stick, and 2 cloves in low heat. Make sure you don’t burn your spices. Then, use a spice grinder to crush all into powder. Save it.
• In a clean fry pan use 2 tablespoons of oil and 1/2 teaspoon of ghee. Heat it up on medium flame, add 2 dry bay leaves. Add 1/4 cup of your Mukti’s Masala and 1 teaspoon of turmeric powder and cook until you see the masala is getting separated from the oil. Add small cuts of 1/2 of a palm size tomato.
Enjoy with white Basmati rice.
Fish in yogurt sauce cooked with aromatic Indian spices is a popular and flavorful dish in Bengal and eastern states of India. One can make the mouth-watering dish with salmon to tailor it to the Western taste; or, one can keep the tradition and authenticity by using the carp. The cooking process I described here is one hundred percent authentic; I revealed all the secrets and nuances from an Indian kitchen.
Try it. You shall be richly rewarded.
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