It
is made specially to celebrate , the mince could be any non veg , mixed with
potato, ginger, onions and greens , with lentil flour added and then fried
crisp. fish keema recipe | This dish origin----made specially to celebrate ,
the mince could be any non veg , mixed with potato, ginger, onions and greens ,
with lentil flour added and then fried crisp. fish keema recipe | keema recipe
originally Persian and made popular during the chola dynasty , is a forgotten
recipe of times gone by. Available in homes and certain places only , it is
made during festive times like social gatherings ,offerings to ancestors and on
special celebrations.
Prep
time10 mins
Cook
time20 mins
Total
time30 mins
Ingredients
2cups
channa dal soaked
Fish
½ kg deboned and shredded
1
cup oil for frying.
few
pepper corn(optional)or pepper powder
one
small bay leaf
½
tsp cumin o
½
spoon shahi jeera
small
cinammon stick
2
green cardamoms
3
to 4 cloves
Other ingredients
¾
cup chopped onions
few
green chillies slit
½
bunch, fresh coriander chopped
3
cloves garlic and ginger stick crushed
½
spoon Turmeric powder
A
pinch of asofetidia.s
METHOD
1) Grind the channa dal, with red chillies,ginger garlic, coarsely. You can
add 2 spoons of water if you need while grinding.
2) Add chopped onions, shredded fish green chillies, coriander to this .
3) Powder the dry garam masala spices and add to this.
4) Add salt and ½ lemon juice. To it.
5) Mix it nicely with hands. Take a portion of batter and flatten this with
hands.
6) Heat oil in a wok for deep frying, when it is hot carefully place the
fish vadas, to the oil. do not put too much in a batch.
7) Flip it after few minutes and cook in a medium flame.
8) Do not keep the flame too high, the inner side will not get cooked.
9) Remove on to a paper towel and serve with onion chutney.
TIPS.
Do not keep FLAME too low also. It will make the
vadai soggy.
let the oil heat nicely, before frying the vadas.
Drain on a paper towel and serve hot with coconut chutney
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