Parsi Style Fish Patia Recipe with Tilapia

 Parsi Style Fish Patia Recipe with Tilapia 

Khavanu Peevanu  Majja Ni Life 

Here is my Super Special Sunday Parsi Recipe for Khattu-Meethu Macchi no Patio. I usually use Prawns but for this Recipe I have used the freshest of fresh Tilapia fillets from @jalongi_freshnessonline an app that delivers the widest range of fresh fish and meats to your doorstep. You too can get yr catch of favorite delicacies at the ongoing Winter fish fest from 4th to 13th November. They deliver custom cut, clean, and preservative free products. 

Now for the  Delicious Tilapia Patio recipe 

500 Grams Tilapia -

Marinate the Tilapia fish with  a pinch of red chill powder, turmeric powder, lemon juice and salt. Keep it aside for 30 to 40 minutes. 

For The Tomato Patio:

3 large Onions - Finely chopped.

3 Large Tomatoes - Chopped small or pureed in Grinder.

1 Tsp chopped Garlic.

2 Green Chillies Finely Chopped 

4 Tbsp  Oil.

1/2  Tsp Turmeric Powder.

1/2 Tsp Red Chili Powder.

1 Teaspoon Parsi Sambhar Masala.

3 Tablespoons Tomato Puree.

Salt.

2 Tbsp White Vinegar.

1/2 Tbsp Jaggery Powder.

 Fresh Coriander leaves.

Method:

1. Heat oil, add onions, cook until they turn medium brown, then tip in green chilies, garlic, saute for a few minutes.

2. Now add tomatoes and the puree, dry spices and cook until the masala comes together and you see oil. 

3. Add the Fish ( I pan seared my tilapia on both sides and then added ) Mix lightly so the fish doesnt break. Add salt  taste and adjust.

3. Cook for another 3-4 minutes until gravy thickens.

4. Last add the vinegar along with jaggery to get a 'Khattu-Meethu' flavours

 5. Garnish with chopped Corriander leaves and serve it hot with Dhan Daar and Chhummber.. (Tur Dal and Jeera Rice) 

Enjoy it with all your fingers and dont forget to smack your lips. 

Do try the widest range of fresh fish & seafood, delivered home.

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No more hassle of going to the fish market. Enjoy the widest range of fresh fish & seafood, delivered home.

🛒 Download App: https://bit.ly/3sfoQQ1

✅ 100+ varieties every day

✅ Freshness Guaranteed

✅ Custom Cut | Washed and Clean

✅ No Preservatives

This Recipe was in Association with Jalongi App. 

Easy Gujarati Style Dal Dhokli Recipe

 Gujarati Style Dal Dhokli

Dal Dhokli is a traditional dish usually prepared in Gujarati as well as Rajasthani households. While in Rajasthan it is tempered with whole garam masala and is spicy the Gujarati version is sweet and tangy yet bursting with the right delectable flavours. 

 It is a wholesome meal made by simmering whole wheat flour bits in Dal along with various other spices and condiments. This one is prepared in my kitchen with the help and demonstration of Ms. Meena Parikh is a real pro at this dish. But guess what? My dish turned out so well, that I perfectly know how to make it again, thanks to this easy recipe.

Ingredients

For dal:

1 cup Toor dal (wash and soak for an hour)

4-5 cups water

1 tsp oil

1 tsp ghee

2 tbsp peanuts

1 tsp mustard seeds

½ tsp cumin/jeera

1 chili, broken

A pinch of asafetida ( hing)

1 tsp grated ginger paste

1/2 tsp turmeric powder

1 tsp lemon juice

¾ tsp red chili powder

½ tsp coriander powder

4-5 cloves

1 stick cinnamon

Small piece jaggery / gud

Salt to taste

Coriander leaves for garnish 

For the dhokli:

1 cup wheat flour / atta

¼ tsp turmeric

½ tsp red chili powder

½ tsp salt

2 tsp oil

Water for kneading

Method 

1. First put the toor dal in the pressure cooker with 2 cups of water, salt and turmeric powder for 15 minutes to cook till it’s mushy. 

2. Now knead the dhokli dough. Take a flat dish, add the atta, salt, chilli powder, turmeric powder, oil and slowly add water to knead into thick dough. Keep aside till dal is ready. 

3. Take a kadai and add the cooked dal, 2 to 3 cups of more water to it. Add the grated ginger, peanuts, jaggery ,  whole red chillies and 1 tsp lemon juice to the boiling dal. You will ask me, why is the dal so watery? well it is fr the dhokli to soak up the water and cook.

4. Now roll the dhokli dough like a chappati and cut it into rectangular strips as shown in the picture. 

5. Once the dal begins to a boil, drop in dhokli pieces one by one and give a gentle mix.

6. Let it simmer for 5 to 8 minutes.

7. Take a tiny vessel, add the half oil and ghee to it. Now to this heated oil add cumin and coriander seeds, Asafetida powder, cloves, and cinnamon. Switch off the gas, add coriander and chili powder to the oil.

8. Pour this over the dal and mix it well. By now the dal dhokli must have thickened by absorbing the water in the dhokli.

9. Lastly, add the chopped coriander leaves. 

10. Serve it hot with rice and a tall glass of chaas (buttermilk). Do not forget a squeeze of lime and a drizzle of delicious Desi Ghee before you sit for your meal to relish the Gujarati Style Dal Dhokli

Z- Easy Zafrani Murg, Mughlai Style

Hello Foodie and friends,

Wish to have a rich Mughlai type gravy dish? Do you think the process is very elaborate and difficult? Well, not if you work smart and follow the easy steps listed below. I made this delicious Zafrani Murg with cashew nuts, garam masala,  yogurt and saffron as the main flavouring agents.

Ingredients

    500 gms Chicken (boneless cooks faster)

1 tsp Red Chilli powder

100 gms curd

1/2 tsp Garam Masala Powder

10-12 strands Saffron Soaked in 2 tbsp warm milk

10 Cashew Nuts Soaked in warm water

1 cup Fried Onions (Birista)

1 tsp chicken tandoori masala

3-4 drops Kewra Essence

2 tsp Ginger Garlic Paste

1 tsp Coriander Powder

½ tsp cumin powder

1 tbsp ghee

3 tbsp Oil

Whole Garam Masalas (3-4 Green Cardamom, 4-5 Black peppercorns, 3-4 Cloves, 1 inch Cinnamon)

Salt to taste

Method

1. First, marinate the chicken with curd turmeric and salt and keep aside till needed.

2. Then take the fried onions and cashew nuts and blend in a mixer to make a thick paste. You can add a little water to make it easier.

3. Heat the ghee and oil in a pan. 

When this is hot, the dry whole spices of green cardamom, black peppercorns, cloves, and cinnamon stick. Fry for a few seconds.

4. Now add the paste in the pan and cook for 1-2 minutes on low flame.

5. Now add cumin powder, ginger garlic paste, yogurt, red chili powder, coriander powder,garam masala powder, and salt.

6. Cover the Kadai and cook on low flame for another 2 to 3 minutes.

7. Now add the chicken and blend it in, stir and cook covering the pan for 10 more minutes.

8. Open the pan to add the saffron in milk and kewra essence and cook for another two minutes till chicken is done.

9. Now garnish with coriander leaves and fried onions. Serve hot with naan or rice and a dash of lime.


With this recipe postbI complete my BlogchatterA2Z Challenge 2020.