Hilsa with Mustard

Hilsa is the King of Fish. 

It is the tastiest, because it has a lot of bones, the more the bones the tastier the fish. 

A lot of you might get frightened by the thought of  cooking Hilsa, but I promise you it is fairly easy. 

Today I will share one of the best combination:- Hilsa + Mustard

Lets get started..

Ingredients:-

Hilsa 8 pieces

Mustard Seeds 2 heaped tbsp

Poppy Seeds 2 heaped tbsp

Tomato 2

Green Chillies 4-5

Mustard oil

1 tsp Turmeric powder

Salt to Taste

Procedure:-

Soak the mustard and poppy seeds in water for half an hour, and grind it well into a smooth paste in a blender. 

Marinate the fish fillets in the mustard and poppy paste, along with tomatoes ( diced into 4 equal pieces), green chilies, turmeric, and 4 tbspn Mustard oil, for half an hour.

Pour the marinate in to a hot cooking pan, and cook it with the lid closed, in medium to low heat, till the fish boils.  Prick the fish with a fork, if it glides in easily, the fish is cooked. 

Once the fish is cooked,  turn off the heat, and pour a little bit of mustard oil on the gravy to aid in the mustard flavour and aroma and some fresh green chillies

, and close the lid

Garnish it with fresh coriander leaves. 

Your Hilsa with Mustard is done, serve it with hot plain rice. 

 If you try out this recipe, please share your pictures with me. 

Fatafat Desi Chicken for the Holiday Weekend

This one is for all you working ladies, college students, or anyone else who doesn't like spending hours in the kitchen in the weekend.

 Holidays are for spending time with the family and that's why I am sharing this recipe which is very easy and less time consuming.

Krishna's Tip of the Day:- In case you have a lot of people coming over, and you haven't got enough chicken for everyone,  potatoes ( and peas too )  in the gravy comes to the rescue to increase the volume.

Ingredients:-

• Chicken 1/2 Kg
• 4 medium sized potatoes
• 2 big Onions
• 6-7 Garlic Cloves
• 1 tbsp Ginger paste
• 4-5 Green Chillies ( add more if you like it hotter)
• 2 Big Tomatoes
• Garam Masala Powder or Chicken Masala ( Taste-wise)
• Salt to Taste
• 2tbsp Mustard Oil 

Process:-

Slice the onions, grind the garlic & ginger into a paste, and dice the tomatoes into 4 equal halves. 

( You can always use a ready made ginger-garlic paste, but I prefer the old way as the aroma is much better, ready made paste has vinegar added in it which diminishes the aroma slightly) 

Marination:- Add all the ingredients except the garam masala into a mixing bowl and mix well. Cover the bowl up, and leave it aside for 10-15 minutes.

Heat a non stick cooking pan on the burner, pour in the marinate once the pan is hot, and turn the burner into a medium to low heat. Cover up the pan, and leave it on for 10 minutes or until the chicken starts emitting water (do not add extra water to aid the chicken to boil );  remove the lid once the chicken is boiled to let the excess water dry. Fry the chicken till it starts emitting oil, and the chicken has a beautiful brown colour on it. If you want gravy, you can add warm water now and let it simmer for 2-3 minutes, and turn off the flame.

Garnish the chicken with fresh Coriander leaves.

Your fatafat Desi chicken is ready to be served now with Steaming rice, hot phulkas or paranthas

I would love to see your recreation, do share your picture on facebook, twitter or instagram with the #Krishnaskitchen

Welcome To Krishna's Kitchen

Hi! I am Krishna, and cooking is my passion. I love spending time in the kitchen, trying out new recipes for my two loving children and hubby. 

Vegetarian and non veterinarian meals, desserts, baking, are some of my areas of interests.. 

I love mixing flavours, textures, cuisines to make new recipes, so that my family eats something new everyday and never get bored.

I hope you enjoy reading my blog, and learn something new everyday.