Rohu sorso
Ingredients Rohu - 4 pieces
Mustard seeds - 40 gm
Green chilli - 5
Ginger - 40 gm
Garlic - 40 gm
Turmeric - 10 gm
Onion paste -100 gm
Mustard oil - 100 ml
Salt to taste
Yogurt - 40 gm
Red chilli powder - 40 gm
Cumin powder – half teaspoon
Kalonje – 1/2 teaspoon
Water - 1 and a half cup
Coriander leaves to garnish
Preparation Clean the fish pieces and marinate with half of turmeric and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.
Now in the remaining oil add kalonje and ginger garlic paste. Add onion paste. Cook for some time then add chilli and turmeric powder. Add water, cook it for 15 minutes.
Add mustard paste. Add fried fish, simmer it for five to seven minutes. Garnish with coriander leaves. Serve hot with steamed rice or ghee bhaat
Cholar dal
Ingredients Channa dal - 200 gm
Panch phoran - 10gm
Oil - 100 ml
Ghee - 75 gm
Turmeric powder - 10 gm
Green chilli - 5
Bay leaves - 4
Ginger - 40 gm
Coriander leaves – 50 gm
Preparation Boil the channa dal with turmeric powder, bay leaves and chopped ginger. When dal is boiled, keep aside. Heat oil in a pan, add panch phoran, add boiled dal. Boil it for five to seven minutes. Add ghee. Serve hot garnished with chopped coriander leaves.
The author is Executive Chef, Four Point Sheraton
