Soak 6 tsp mustard seeds, 1/2 tsp jeera in little water for 2 Minutes.
Grind the soaked mustard seeds and cumin with 4 green Chillies, 1 tsp mustard Oil, 1 pinch of haldi and 1 pinch salt into a smooth paste
Wash the fish, sprinkle 1 pinch of haldi and salt to it, keep aside.
Heat oil in pan, put the fish and just saute it for a mintue on low flame, don't fry it.
Now put the mustard paste over the fish, add 5-6 tsp Mustard Oil over it, slit 4 Green chillies and add to it.
Add 1 cup water, adjust the salt and cover the lid, Cook for 10 minutes.
Now serve it with white rice.
Peel and cube the potatoes. In the oil, fry the finely chopped fennel and green chili, then add the mustard seeds until they pop, followed by the dal and curry leaves. When all are crisped, add the potatoes, salt and turmeric. Cook on low heat with the lid on until potatoes are done. Add scant water as needed to keep from sticking.
Slice the kernels off the corncob. If using frozen, thaw the kernels and pat dry. Heat the oil until just smoking, then add the mustard seeds until they splutter, followed by the green chili. Fry until crisped. Add the turmeric, salt and corn. Cover and cook until the corn is tender, about 5 minutes. Stir in the cilantro, and offer.
The more you cook with mustard – seeds, oil and greens – the more you come to appreciate this excellent foodstuff. So many Krsna prasad dishes are made flavorful with mustard, and the plant is so easy to grow that it's a natural for the devotee garden. Granted, it takes a lot of mustard flowers to produce a year's worth of seeds for cooking, but mustard will grow almost like a wild plant in many locations. When the flowers have matured and produced seed pods, the flower heads are broken off and tossed onto plastic on cloth, and left in the field for two days to dry. The seed heads are then threshed to remove the chaff, and the seeds reserved and fully cleaned, removing all the loose husks.
Pick the finest fruits, tender and small. Many different fruits work well; the most traditional are figs, pears, cherries, apricots and pineapple.
Peel those with heavier skins, then poach the whole fruits in a medium thick sugar syrup that is flavored with either mustard powder or mustard oil. If using oil, use the highest quality available, or expel your own. If using powder, grind your own fresh from the seeds.
The sweetness of the fruit and syrup balances the spiciness of the mustard, making an excellent condiment to serve alongside rice, savouries or breads, or even served alongside raita for a beautiful color contrast.
Take large teasel gourd, cut them lengthwise into two equal halves. Scrape the outer spiny skin, wash well.
Boil the teasel gourd till fork tender. I used a pressure cooker for this, I cooked the teasel gourd for 1 whistle. Let the teasel gourd cool down. Scoop the inner part of the teasel gourd.
Take freshly grated coconut, poppy seed, mustard seed, green chilies, little salt, sugar and make a smooth paste. Try to use as less water as possible.
Stuff the teasel gourd with the coconut paste.
Mix rice flour, flour, turmeric powder, red chili powder, nigella seed, little salt with water to make the batter.
Heat oil in a deep pan or kadhai, when hot, dip the stuffed teasel gourd in the batter and deep fry till golden brown. Serve hot with steamed rice and dal.
Scrub and rinse the baby potatoes well. Cook these potatoes in hot water for 3-4 minutes. Now take them out of hot water and when slightly cool poke few holes in the potatoes with a fork. This is very important as this helps the potatoes to absorb the flavours of gravy.
Now brush them with some oil and bake them in oven for about 20 minutes. Another method is cook them with 1 1/2 tbsp of oil in a wok for about 9-10 minutes over medium slow heat. In this method cover them with a lid for 2-3 minutes in between. cook them till the skin becomes slightly brown and crisp.
By the time you can make gravy simultaneously if you like. Otherwise you can start with the gravy only after you finish frying the potatoes. Now heat rest of the mustard oil in the pan, add asafoetida powder and onion paste.
Cook the onion paste till it starts to leave the sides of the pan and add tomato pulp to it. Cook the tomato pulp, till the masala starts to leave sides of the pan.
At this stage add in the spice powders red chilli, turmeric powder, ginger powder, nutmeg, fennel powder garam masala and cinnamon as well bay leaves.
Mix well and add whisked yogurt at this stage. Keep whisking the masala in pan when you add yogurt and cook it on slow heat. While adding curd you have to whisk it continuously so that it does not split. That’s why add salt only when you are finished cooking the gravy. After this add the cooked/baked potatoes and add about a cup of water.
Now bring the gravy to a boil and cover with a lid and allow them to simmer on slowest heat for 10 minutes or so. Check the consistency of gravy if it is thickened to your preference take it off the heat or otherwise cook it in open till you get the required consistency of gravy. You can add less or more water as per how you want the gravy of Kashmiri dum aloo.
Serve these kashmiri dum aloo with steamed rice or paratha/chapati as per your liking. To prevent curdling of yogurt always add salt in the last, use good quality fresh curd, or you can add 1 tbsp of gram flour/besan while adding yogurt.
Clean the prawns thoroughly. You may choose to de-shell the prawns or leave the shell on. Remove head, clean well, pat dry and transfer to a bowl
Add 1/2 tsp kasmiri chili powder, 1/2 tsp turmetic , 1/2 tsp salt. Mix well cover and set aside in refrigerator. Let it marinate a at least for 30mins
In a pot or kadhai heat oil. Add onion paste, ginger garlic paste and saute. Add a pinch of salt cover and allow the onion paste to cook till the raw smell goes away
Add the remaining red chili powder and turmeric. Mix well. Slit the lady fingers straight and add to the pot, add the thickly sliced onions. Now add water, cover and cook on high flame for 5 mins. Now open the lid, add tamarind paste and sugar .
Add in the prawns.
Add 1 cup water, adjust the salt and cover the lid, Cook for 10 minutes.Cover and cook for 10 mins on medium heat. Allow the prawns to cook and soak in all the amazing sweet, sour and spicy flavours. For serving, arrange a bed of shredded cabbage on the iron plate. Be careful while doing so as the iron plate will be very hot by now. Place the prawns, lady finger, onions slices slowly on the sizzling plate....don't pour the masala yet.
ake the sizzling plate to your dining table and just before serving, pour runny masala onto the prawns in the sizzling plate. As soon as the liquid hits the iron, its emits amazing aroma and smoke... This adds the smoky flavour to the dish!
Enjoy with steamed rice!
Marinade the fish pieces with turmeric powder and salt.
In a bowl add mustard seed paste, poppy seed paste, green chili paste, mustard oil, ash gourd leaves. Mix together.
Add the marinated fish pieces into the mixture.
Steam for 10 mins. Or microwave for 6 mins.
Begin by soaking the mustard seeds and poppy seeds in water. They need at least 10 mins of soaking time. Meanwhile wash and clean the fish. Rub the fish with salt and turmeric
In a kadhai heat mustard oil and fry the fish pcs 2-3 at a time. Cook for 2 mins and set aside. Turn off the flame
To make the paste, take a mixer/blender, add soaked mustard seeds, poppy seeds, 1/2 tsp of salt, 1 green chili and a little water just to aid in blending smoothly. Blend the ingredients till smooth
Heat the pan again, in the same oil add kalonji, reamaining green chilies sliced onions and 3/4 tsp salt and saute for 2 mins.
Add turmeric and tomatoes and 1/2 cup of water, cover and cook for 10 mins
Now add the blended masala, mix and place the fish pcs in the kadhai/pot one by one. Give it a gentle mix, cover and cook for 3 to 5 mins more. That's it your Bhetki Jhol is ready to serve! Serve hot with roti or rice.
To clean the Tangra fish thoroughly, take lukewarm water and dip the fish for 5 mintues. After this rub the fish on a hard preferably on a rough surface. This will remove all the mud and the fish will look much fairer. After rubbing wash it twice with water and keep aside.
Rub some salt and turmeric powder over the fish and keep it for 5-10 mintues. Make a paste of Mustard seeds, Garlic and Whole red chilies. You can add very little water and using manual grinder is best. Heat oil in a pan on low heat. Add the fish first and fry till light brown. Remove and keep aside.
In the remaining oil, add the chopped Tomatoes and the grounded paste. Saute till it start leaving oil from sides. Add 2 cups of water and salt to taste. Bring the curry to a boil and add the fried fish. Cook for 10 mintues and then switch off the gas. Garnish with Chopped coriander and serve hot with steamed Rice.