MY MOTHERS RECIPE
MACHA PHULKOBI CHUIN ALU JHOLA
MACHA PHULKOBI CHUIN ALU JHOLA
Ingredients
- Fish (Rohu) – 8 pic
- Potato – 2 medium
- Cauliflower – 100 gm
- Drumstick – 2 no
- Tomato – 1
- Onion (chopped) – 1 + 1
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Cumin – 1 tsp
- Kashmir red chili powder – 1tsp
- Green chili – 2
- Punch phuran – ½ tsp
- Turmeric powder – 1 tsp
- Coriander leaves (chopped) – 2 tbsp
- Oil – 3 tbsp
- Salt to taste
Method
- Clean and wash the fishes in running water. Add salt and turmeric powder, mix well and keep aside.
- Peel off the skin of potato. Make eight piece each of the potato lengthwise.
- Peel of the skin off of drum stick. Cut into 1 ½ inches pieces.
- Cut the cauliflower into medium size pieces.
- Heat oil in a kadai. Fry the fishes till the fishes turns golden color. Take out the fishes and keep aside.
- Fry the cauliflower in the same Kadai for 2 minutes and ensure that the raw smell of goes off. Take out after it is little fried.
- Take 2 ½ cup of water in a pan. Add salt and turmeric powder and potato and boil. When potato is half cooked and add drumstick and cauliflower. Allow it to full boil. Take out and keep aside.
- Heat oil in another Pan. Add panch phuran. Allow it crackle. Add silted green chili and chopped onion. Stir and fry for a while . Add chili powder and garlic and ginger paste. Fry for a while. Add tomato, cumin seeds and chopped onion paste. Stir and fry till the raw spice smell goes off. Now add fried fished and boiled vegetables with water in it. Cover with a lid. Allow it to be cooked for 3 minutes. Open the lid. Add chopped coriander leaves.
- Serve with steam rice.
GOTA POTALA BHAJA
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Ingredients
Pointed gourd (Potala /Purwal) -8-10
Boiled potato – 1 or 1/4 cup paneer
Chopped onion – 1
Ginger,Garlic paste-1 teaspoon
Jeera (cumin)-1/2 tea spoon
Roasted water melon seeds (Charmagaz) – 1 tablespoon
Red chilly flakes – 1 teaspoon
Oil -2 tablespoon
Salt to taste
METHOD
First scraped the pointed gourd (purwal), cut-off the top and bottom ends and wash them. Slice open the pointed gourd (purwal) and take out the seeds and keep it aside.
For stuffing –
Heat 1 tea spoon oil, crackle the jeera in it, fry the onion untill the turn light brown in colour. Then add chilly flakes, ginger garlic paste, pointed gourd seed, boiled potato you can use paneer if you like, charmagaz and salt to taste. Mix them well and then stuff the mixture into the pointed gourd (purwal). Then shallow fry the stuffed pointed gourd (purwal/ potala ) in 1 1/2 tablespoon oil.
Your potala gota bhaja is ready.
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