Pomfret: 3 (total: 1 kg)

Black Pepper Powder

Garam Masala

Marination

Ginger Paste

Garlic Paste

Red Chilli Paste

Phoron

Others

Step 1: Wash the pomfret pieces thoroughly in running water and keep in lime water for 2 minutes.

Step 2: Throw away the lime water and wash the fishes. Keep the fishes in strainer for 5 minutes to drain out the remaining water.

Step 3: Marinate the fishes with turmeric powder, salt and mustard oil. Rub the seasonings on both sides of the fishes and also gashes of the fishes. Marination time: 15 minutes.

Step 4: Slice the potatoes into pieces like french fries with a knife.

Step 5: Chop the onions into minces pieces.

Step 6: Cut the tomatoes in small pieces. Remove the seeds and pour the juice in the tomato pieces.

Step 7: Grind black pepper with salt into powder.

Step 8: Grind the ingredients of garam masala into half cruched powder (coarse powder).

Step 9: Grind the ingredients of ginger paste into paste.

Step 10: Grind the ingredients of garlic paste into rough paste.

Step 11 Grind the ingredients of red chilli paste into smooth paste.

Fish Fry

Step 1: Turn on the gas flame and place the tawa on high flame. When the tawa is hot enough, turn the gas flame low.

Step 2: Add ½ cup mustard oil and little bit salt.

Step 3: When the oil is hot enough, fry both the sides of the marinated pomfret fishes.

Step 4: Keep the fried pomfret fishes on a separate plate.

Potato Fry (French Fries)

Step 1: Turn on the gas flame and place the frying-pan on high flame.

Step 2: Add ½ cup mustard oil and the potato pieces. Add ¼ tsp salt and mix well.

Step 3: Fry the potato pieces.

Step 4: Keep the french fries on a separate plate.

Onion Fry

Step 1: Add the chopped onion pieces to the same oil, which was used while cooking french fries.

Step 2: Fry the onion pieces. 

Step 3: When the onion pieces become soft and light-pink colour, add ½ tsp (cinnamon + sugar) powder and mix well.

Step 4: Keep the fried onion pieces on a separate plate.

Cooking Fourth Stage

Step 1: Turn on the gas flame and place the wok on the flame.

Step 2: When the wok is hot enough, add the fish fry mustard oil. Pour some extra oil. Total: ½ cup

Step 3: Add the phoron ingredients. Turn the flame high and saute the ingredients.

Step 4: When aroma starts to come, add half crushed garam masala and mix well.

Step 5: When aroma starts to come, add the tomato pieces and saute.

Step 6: Add ¼ tsp salt and mix well. Cover will lid in medium flame.

Masala Fry

Step 1: Turn on the gas flame and place the tawa on the flame.

Step 2: When the tawa is hot enough, add ginger paste and fry properly.

Step 3: When the ginger paste is fried properly and oil starts to float, add garlic paste and fry properly.

Step 4: Add little amount of water of ginger paste and mix thoroughly.

Step 5: Pour 1 Tbsp (coriander powder + water), 1 Tbsp (cumin powder + water) and mix well.

Step 6: Saute in low flame.

Step 7: Pour red chilli paste and fry properly with the previously added masala fry ingredients. When oil starts to float, masala fry is ready. Turn off the flame.

Final Step

Step 1: Open the lid of the wok and check the condition of the tomato pieces, which are ready for the gravy.

Step 2: Add fried onions and mix well.

Step 3: Pour ½ cup hot water in the frying pan of onion fry, mix well and pour it in the wok.

Step 4: Add masala fry in the gravy and mix nicely in high flame.

Step 5: Pour some water in the tawa of masala fry, mix well and pour it in the wok. Mix properly.

Step 6: Add 1 Tbsp kashmiri mirch powder, 2 Tbsp tomato sauce, ½ cup hot water, ½ tsp black pepper powder and mix well.

Step 7: Cover with lid for 5 minutes.

Step 8: Open the lid. Add little bit (cinnamon + sugar) powder and mix properly.

Step 9: Taste the gravy and, according to taste, add ½ tsp salt and ½ tsp (cinnamon + sugar) powder and mix properly.

Step 10: When the gravy tastes perfect, add the fish fries one-by-one and cover every fish pieces with the gravy.

Step 11: Pour little bit of hot water in the remaining oil of fish fry, mix well and pour it in the wok. Cover with lid for 2 minutes.

Step 12: Open the lid and add some garlic cloves. Shake the wok gently. Cover with lid for 2 minutes.

Step 13: Chop fresh coriander leaves into minced pieces. Slice fresh chillies and discard the seeds.

Step 14: Open the lid. Oil started to float. Add some minced coriander leaves and spread them on top of the gravy. Add the french fries on top of the gravy. Add the remaining minced coriander leaves and spread them over the fried potatoes.

Step 15: Shake the wok to mix everything properly.

Step 16: Spread some gravy over the french fries and minced coriander leaves.

Step 17: When aroma starts to come, cover with lid for 1 minute.

Step 18: Open the lid. POMFRET TOMATO CURRY is ready. Cover with lid and rest for 5 minutes.

Step 19: Serve with hot rice and salad.

Chicken Breasts (Boneless Chicken): 1 kg

Marination

Gravy Mixture

Capsicum Stir-Fry

Onion Stir-Fry

Others

Washing & Cutting

Step 1: Wash the chicken breasts and keep in lime water for 5 minutes.

Step 2: Drain out the lime water and wash in running water.

Step 3: Press the chicken breasts lightly between 2 palms and keep on a separate plate.

Step 4: Keep the chicken breasts in a strainer to drain out extra water for 15 minutes.

Step 5: Cut the chicken breasts into pieces and keep the pieces on a separate plate.

Marination

Step 1: Marinate the chicken breasts pieces with garlic paste, green chilli paste, black peeper powder, white peeper powder, red chilli sauce, green chilli sauce, soy sauce, vinegar and vegetable oil.

Step 2: Mix intensely and marinate deeply.

Step 2: Keep it at rest for 30 minutes in the fridge.

Chicken Fry

Step 1: Take out the marinated chicken breasts pieces, at least 10 minutes before cooking.

Step 2: Turn on the gas and place the frying-pan on high flame.

Step 3: Temper the frying-pan and pour oil.

Step 4: Sprinkle ¼ tsp salt. Turn the flame low.

Step 5: Add corn flour to the marinated chicken pieces.

Step 6: Place the pieces on the frying-pan and stir-fry until tender.

Capsicum Fry

Step 1: Turn on the gas and place the wok on medium flame.

Step 2: Pour some oil (from the oil of CHICKEN FRY preparation) and add capsicum pieces in high flame.

Step 3: Add salt & sugar.

Step 4: Stir-fry for crunchy texture. Keep them on a separate plate.

Onion Fry

Step 1: Pour some oil (from the oil of CHICKEN FRY preparation) in the wok and add onion petals in high flame.

Step 2: Add salt & sugar.

Step 3: Stir-fry for crunchy texture. Keep them on a separate plate.

Gravy Mixture

Step 1: Mix corn flour and room temperature water in a bowl.

Step 2: Add soy sauce, red chilli sauce, green chilli sauce, tomato sauce, Kashmiri Mirch Powder and vegetable oil. Each time mix properly.

Step 3: Gravy Mixture ready.

Final

Step 1: Pour remaining oil (from the oil of CHICKEN FRY preparation) in the wok on high flame.

Step 2: Add minced garlic and saute.

Step 3: When aroma starts to come, add minced green chillies. Saute until flavour starts to come.

Step 4: Add fried chicken pieces.

Step 5: Mix well and add ½ cup water.

Step 6: Add some water on the plate (containing some remains of fried chicken masala) and pour in the wok. Mix properly.

Step 7: Add stir-fried onions & capsicums. Mix peoperly.

Step 8: Add the GRAVY MIXTURE and mix properly.

Step 9: Add some warm water to the remaining GRAVY MIXTURE and and pour in the wok.

Step 10: Add some brown sugar, white pepper & black pepper. Mix thoroughly.

Step 11: Turn the flame low. Taste the gravy and add some salt (if required). Mix properly.

Step 12: Turn off the flame. Add some chopped fresh coriander leaves and mix smoothly.

Step 13: Tasty CHILLI CHiCKEN ready.

Lote Mach

scientific name is HARPADON NEHEREUS
BOMBAY DUCK or BUMMALO in English

• Good source of calcium & phosphorus, supporting skeletal health.
• Rich in Omega-3 fatty acids, which helps to reduce triglycerides and lowers bad cholesterol, contributing to the improvement of blood circulation and prevention of heart attacks.
• Good source of protein, which is crucial for tissue repair.
• The iron content supports cognitive function & good brain health.

Dhonepata

scientific name is CORIANDRUM SATIVUM
CORIANDER LEAVES or CILANTRO in English

• Content of anti-inflammatory and antioxidant properties helps in regulating blood sugar level, making it useful for diabetes management.
• Fiber content aids in digestion, protecting stomach from different medical issues, like IBS, diarrhea & nausea.
• Content of Vitamin A, C & K, along with minerals, like iron, calcium, phosphorus & magnesium, supports bone health, improves immune system & protects against infections.
• Content of antibacterial and antimicrobial properties help in reducing oily skin, preventing acne, strengthening hair & reducing hair loss.

Marination

Batter

Coriander Chutney

Marination

Step 1: Wash the fishes thoroughly in running water. Soak in lime water for 5 minutes.

Step 2: Drain out the lime water and again wash in fresh water. Keep in strainer for 30 minutes to drain away excess water.

Step 3: Grind green chillies, garlics, caper, white pepper & salt. Mix well with soya sauce, green chilly sauce & vinegar on a plate.

Step 4: Pour the fishes in the masala and mix well for perfect seasoning.

Step 5: Keep it at rest for 30 minutes.

Coriander Chutney

Step 1: Wash the coriander leaves properly and keep in strainer to drain out the excess water.

Step 2: Grind coriander leaves, fresh ground nuts, green chillies, garlics, salt & cold water. Pour the chutney in a bowl and add tarmarinf sauce & lime sauce. Mix well.

Step 3: Coriander Chutney ready.

Batter & Fry

Step 1: Pour besan in a medium size bowl. Add rice flour, corn flour, azwain, turmeric powder, salt & oil one-by-one. Mix well.

Step 2: Gradually pour very cold water in the mixture and whisk cautiously. Continue whisking till the batter is smooth.

Step 3: Add baking powder and again whisk the batter. Separate the marinated masala from the fishes. Add the marinated masala with the batter.

Step 4: Turn on the gas in low flame and place the frying-pan. Pour mustard oil in high flame.

Step 5: Add 1 Tbsp hot mustard oil in the batter and whisk again.

Step 6: Add some amount of rice flour beside the marinated fishes. Dust the fish lightly in thin layer of rice flour, dip in the batter and place in hot oil in medium flame. Fry till the fishes turn into golden brown and crispy.

Step 7: Remove the fried fishes with a spatula and set over a paper towel.

Step 8: Serve Fish Fry with Coriander Chutney.

Thukpa is a kind of noodle soup, which is popular in different Himalayan regions, especially Nepal, Bhutan, Sikkim, Kalimpong and other such places. It originated in Tibet. Here, this dish is cooked with eggs, green capsicums, cauliflowers, carrots, mushrooms & other ingredients.

Wheat

scientific name is TRITICUM

• Rich source of Carbohydrate, helping in the production of energy.
• Contains protein, which is essential for building and repairing muscles.
• Contains fibers, which help in preventing constipation & healthy gut.

Both Soy Sauce & Soya Sauce are the same liquid condiment of Chinese origin. Soy Sauce is spelled in American English, whereas, Soya Sauce is spelled in British English.

Green Bell Pepper

also known as Green Capsicum (sometimes Capsicum)

Thukpa Paste

Garnishing Oil

Step 1: Place the wok on high flame and pour 1L boiling water. Add 1 tsp salt.

Step 2: Add flat noodles.

Step 3: When the noodles start to cut by fingers, strain them in flowing water and wash them.

Step 4: Pour cold water.

Step 5: Drizzle with sesame oil.

Thukpa Paste

Step 1: Chopped ginger, coriander stems, garlic cloves tomatoes, onions & green chillies are grinded in a mixer-grinder.

Step 2: Thukpa Paste ready.

Garnishing Oil

Step 1: Turn on the gas and place the frying pan in high flame. When the frying pan is hot enough, turn the flame low.

Step 2: Pour 2 Tbsp sesame oil (1 Tbsp at a time). Now, turn off the gas.

Step 3: Add minced garlic and saute.

Step 4: Add sesame seeds & chilli flakes.

Step 5: Turn on the gas.

Step 6: When aroma starts to come, pour soy sauce and mix them properly.

Step 7: Garnishing Oil ready.

Egg Preparation

Step 1: Place a frying pan on the flame. Add some water.

Step 2: When the water starts to boil, pour the eggs one-by-one.

Step 3: Pour a little bit of lime juice.

Step 4: Poach ready.

Final Process

Step 1: Turn on the gas and place frying pan on high flame.

Step 2: Pour sesame oil. Add black pepper, minced ginger, garlic and green chillies. Saute for 1 minute.

Step 3: When aroma starts to come, pour the Thukpa Paste.

Step 4: Mix properly and fry, untill the water of the paste evaporates.

Step 5: Add cabbage & cauliflower. Stir them.

Step 6: Place a bigger wok on the flame. Pour some oil.

Step 7: Shift all the ingredients from the frying pan to the bigger wok.

Step 8: Add chopped carrots and beans. Stir fry for sometime.

Step 9: Add chopped mushrooms, red bell pepper, yellow bell pepper & green bell pepper. Saute a little bit and don’t allow the colours of the vegetables to change.

Step 10: Pour hot seasoning water from the frying pan to the bigger wok.

Step 11: Add a little bit of lime juice.

Step 12: Add the mixture of cornflour, soy sause & water. Also add noodles and chopped fresh coriander leaves. Mix smoothly.

Step 13: Thukpa ready.

Pomfret Fish

scientific name is PAMPUS ARGENTEUS

• Contains Omega-3 Fatty Acids, which helps to reduce bad cholesterol and improves blood circulation.
• Content of vitamin B complex & DHA supports cognitive function, memory and brain cell regeneration.
• Content of some minerals, like calcium & phosphorus helps to strengthen bones & teeth.
• Good source of vitamin D, which helps in calcium absorption and bone health.

1st Marination

2nd Marination

Homemade Garam Masala

Step 1: Make 2/3gashes on both the sides of the fishes.

Step 2: Wash the pomfrets in running water. Dip in lime water for 2 minutes.

Step 3: Again wash in fresh running water and keep in a strainer for 10 minutes to drain out the excess water.

1st Marination

Step 1: Apply the ingredients of 1st Marination one-after-the-other to both sides of the fishes.

Step 2: Rest the marinated fishes in the refrigerator for 15 minutes.

2nd Marination

Step 1: Grind the ingredients of homemade garam masala in a mixer-grinder.

Step 2: Mix throughly the ingredients of 2nd Marination with garam masala.

Step 3: Apply the mixter on both sides of the fishes.

Step 4: Rest in room temperature for 10 minutes.

Frying

Step 1: Gas on and place the frying-pan on high flame.

Step 2: When the frying-pan is hot enough, turn the flame low. Pour some vegetable oil.

Step 3: Coat both sides of the fish properly with bread crumbs. Place the fish on the hot frying-pan.

Step 4: Fry both sides of the fish equally in medium flame.

Step 5: When brownish colour appears on the fish, keep it on a separate plate.

Step 5: Serve Pomfret Tawa Fry with onions & raita.

generally people use Kola Pata [Banana Leaves] (not edible) in this preparation, but, i am using Lau Pata [Bottle Gourd Leaves] (edible) in this preparation

Bhetki Fish

scientific name is LATES CALCARIFER
also known as ASIAN SEA BASS in English

• Good source of protein, essential for muscle growth & repair.
• Contains Omega-3 Fatty Acids, helping in the reduction of inflammation & blood pressure, along with the decrease of the risk of heart diseases.
• Contains Vitamin D & B12, contributing to strong bones.

Lau Pata

scientific name of Lau is LAGENARIA SICERARIA
also known as BOTTLE GOURD in English

• Contains dietary fibers, preventing from constipation and soothing digestive system.
• Contains water, which helps in keeping the body hydrated.
• Low in calories, helping in weight-loss.

1st Marination

2nd Marination

Here:

Leaves are referred to Lau Pata

Fish Pieces or Fish Fillets are referred to Bhetki Fish Fillets

Step 1: Cut the leaves from the stem and keep them on a separate plate.

Step 2: Wash the fish fillets cautiously in water.

Step 3: Prepare lime water with lime juice and tap water. Dip the fish fillets in lime water for 5 minutes.

Step 4: Drain out lime water. Wash the fish fillets in fresh running water. With light pressure of 2 palms, squeeze out water from the fish fillets. Keep the fish fillets in a strainer for 10 minutes to drain out the remaining water.

Step 5: Prepare a mixture of water and turmeric powder. Soak the leaves in the mixture for 2 minutes.

Step 6: Wash the leaves in running water and keep in a strainer to drain out the remaining water.

Step 7: Organize the leaves separately one-by-one on a separate plate.

1st Marination

Step 1: Mix salt, turmeric powder & red chilli powder. Cover the fish fillets with the mixture.

Step 2: Grease with lime juice and rest for 10 minutes.

2nd Marination

Step 1: Prepare a paste with the mixture of yellow mustard seeds, brack mustard seeds, chillies, garlic cloves, salt, mustard oil, coconut powder & some water, in a mixer-grinder.

Step 2: Cover the marinated fish fillets with the paste.

Step 3: Grease with mustard oil and rest for 10 minutes.

Wrapping

Step 1: Place a marinated fish fillet (covered properly with the paste) on a leaf. Place a chilli and pour some oil on the marinated fish fillet. Cover the whole thing with the leaf and cut the stem part.

Step 2: Double wrap with another leaf & tie the whole thing with a thread.

Step 3: Cover each wrapped pieces with aluminium-foil.

Process 1

Step 1: Preheat OTG [temperature: 150; bake option; timer: 30]

Step 2: Prepare the baking tray with the aluminium-foil wrapped fish pieces and a small bowl of water.

Step 3: When timer reaches 20, put the tray in the OTG.

Process 2

Step 1: Place the wok on high flame. Pour hot water and little bit of oil.

Step 2: When water starts to boil, place a strainer on it and keep the aluminium-foil wrapped fish fillets on it.

Step 3: Cover with a lid at medium flame for 20 minutes.

Final

Step 1: After 20 minutes, paturies from both the processes are checked. They are nicely baked. 

Step 2: In Process 2, turn off the gas and cover with lid for 10 minutes.

Step 3: After 10 minutes, serve the paturies (from both the processes) with hot rice.

Turkey

scientific name is MELEAGRIS

Bird | Omnivore | White Meat

• Good source of protein, helping in building & repairing of tissues, supporting muscle growth.
• Contains Vitamin B (especially B3, B6 & B12), which are essencial for energy production, nerve function and red blood sell formation.
• Contains selenium & zinc, which play a vital role in supporting healthy immune system.
• Contains phosphorus & other such minerals, strengthing the bones & teeth.
• Contains essential nutrients for growing children, supporting their overall growth & development.

Turkey Meat Pieces: 500 gm

1st Marination

2nd Marination

Mushroom Butter Fry

Stir Fry Broccoli

Stir Fry Capsicum

Step 1: Wash the turkey meat pieces in running water. Then keep in lime water for 5 minutes. Then keep in strainer for 1 hour to dry the meat pieces.

Step 2: Separate the turkey meat pieces from the strainer to a different container and marinate for the first time with 1 tsp salt, 1 tsp Kashmiri Mirch Powder & 1 Tbsp lime juice. Mix the ingredients with the turkey meat pieces. Rest for 20 minutes.

Mushroom Butter Fry

Step 1: Turn on the gas in high flame and place the frying pan. Put mushrooms in the frying pan and add peeled garlics.

Step 2: After few seconds of stirring, add 1 tsp butter and saute in high flame.

Step 3: Turn the gas flame low and add ¼ tsp salt. Mix properly and saute.

Step 4: Mushroom Butter Fry ready.

2nd Marination of Turkey Meat Pieces

Step 1: Add 1½ Tbsp garlic paste, 1 Tbsp ginger paste, 1 Tbsp Kasuri Methu with green chilies paste, 2 Tbsp curd and 1 Tbsp Kashmiri Mirch paste. Mix everything perfectly.

Step 2: Add ½ tsp + 2 Tbsp melted butter. Also add ½ tsp salt. Massage the turkey meat pieces with the ingredients.

Step 3: Rest for 1 hour.

Roast In OTG

Step 1: Preheat OTG for 20 minutes.

Step 2: When OTG is ready, place the tray, containing the marinated turkey meat pieces, in the OTG. Timer: 30 minutes

Stir Fry Broccoli

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add chopped garlics.

Step 3: When aroma starts to come, add broccoli.

Step 4: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Broccoli ready.

Stir Fry Capsicum

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add green capsicum pieces.

Step 3: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Capsicum ready.

Final

Step 1: After OTG turns off automatically, take out the tray and brush melted butter on the roasted turkey meat pieces.

Step 2: Serve with Stir Fry Broccoli, Srie Fry Capsicum, Home-made Coriander Chutney & Mushroom Butter Fry.

Rabbit

scientific name of Rabbit is ORYCTOLAGUS CUNICULUS

Mammal | Harbivore | White Meat

• Rich in lean protein & low fat.
• Rich in Vitamin B (including vitamin B12), Vitamin E & Selenium.
• Good source of iron, which helps in making healthy blood.
• Low in saturated fat and cholesterol.

Marination

Noodles Garnishing

Chow Mein Sauce

Step 1: Clean the rabbit meat in running water. Prepare lime water with lime peel (just squeeze the lime peels in fresh water). Then soak the rabbit meat in lime water for 5 minutes.

Step 2: Separate the meat from lime water and wash it in clear water. Then press the meat lightly between 2 palms to drain the extra water. Finally, drain out the remaining water from the rabbit meat through a strainer for 10 minutes.

Step 3: Poke the surface of the rabbit meat with a fork to create tiny holes.

Step 4: Now, marinate the meat with black pepper powder, salt, olive oil, vinegar & soy sauce. Rest for 30 minutes.

Step 5: Turn on the gas and place the frying-pan in high flame. Pre-heat the frying-pan and add butter. When the butter starts melting, add minced onions. Cook & stir the minced onions. Then, add minced garlics & green chillies and stir continuously.

Step 6: When aroma starts to come, add the marinated rabbit meat and mix properly. Then, add ginger paste & tomatoes and saute properly. Cover with a lid for 5 minutes.

Step 7: Open the lid. When the juice of the meat has come out and the meat is semi-soft, add 2 Tbsp hot water and mix properly. Now, cover the lid for 5 minutes in low flame.

Step 8: Open the lid. When the meat is perfectly boiled, add black pepper powder & salt. Mix properly. Rabbit meat is ready.

Chow Mein Sauce

Step 1: Pour vegetable oil in hot pan. Add ginger paste and saute. Add finely chopped tender coriander stems and stir fry.

Step 2: Add vinegar, soy sauce, tomato ketchup, schezwan sauce, green chili sauce & red chili powder (optional) and mix thoroughly. Saute deeply. 

Step 3: Chow mein sauce ready.

Noodles Garnishing

Step 1: Turn on the gas and place the big frying pan in high flame. Pour ½ cup oil.

Step 2: Add minced garlics, minced green chillies and saute. When aroma starts to come, add fresh muchrooms. Now, add cabbage, beans & carrot and saute. Cover the lid for 2 minutes.

Step 3: Open the lid and saute the vegetables. Add onions and saute in high flame. Also add capsicum and stir fry. Add ½ cup chow mein sauce & 4 Tbsp hot water. Saute in high flame.

Step 4: Now, add boiled wheat noodles. Mix the noodles with the vegetables. Then, add spring onions & minced coriander leaves and mix thoroughly.

Step 5: Noodles garnishing ready.

Final

Step 1: Add cooked rabbit meat with the noodles in low flame.

Step 2: Pour little amount of hot water in the remaining rabbit meat masala. Add it with the noodles to make it juicy.

Step 3: Tasting awesome. Rabbit meat noodles ready.

Health Benefits

• Fish roe & entrails contain Omega-3 Fatty Acids, which s beneficial for heart health, blood pressure, eye health, brain function & maintenance of cholesterol level.
• Fish roe contains high quality protein, which helps in building & repairing of tissues.
• Fish roe contains phosphorus, which helps in health & development of bones & teeth.
• Fish roe contains selenium, which acts as antioxidant, protecting cells from damage.

Marination

Step 1: Clean the fat thoroughly and soak in lime water for 5 minutes.

Step 2: Separate the fat from lime water and wash in fresh water. Then press the fat lightly between 2 palms to drain out the remaining water.

Step 3: Marinate the fat with salt, turmeric powder & mustard oil for 30 minutes.

Step 4: Minced chop garlic cloves & green chillies.

Step 5: Turn on the gas and place the frying pan in high flame.

Step 6: On the other side, mix minced green chillies, minced garlics, minced onions, ginger paste, coriander powder, cumin powder and ajwan with marinated fish fat. Then add besan and again mix properly with pressure.

Step 7: Pour mustard oil in hot frying pan in medium flame.

Step 8: Add rice flour to the previously made mixture (Step 6) and mix thoroughly with pressure.

Step 9: Now, put 1 dough in hot oil for testing whether the dough is ready or not.

Step 10: After knowing that the dough is perfectly made, start making bora in large scale. When the bottom part of the bora change to light brown colour, turn it upside-down cautiously with spatula. When both the sides of the bora turn light brown colour, turn the gas to low flame.

Step 11: Separate the boras from oil and keep them on a plate. Tasty & crunchy boras are ready.

Step 1: Wash the fish eggs thoroughly in water. Drain out the water by a strainer for 10 minutes. After 10 minutes, marinate with salt & turmeric powder for 30 minutes.

Step 2: Cut the marinated eggs in small pieces.

Step 3: Turn on the gas & place the frying pan. Pour 1 cup mustard oil.

Step 4: On the other side, mix the rice flour with salt & turmeric powder thoroughly.

Step 5: Coat the marinated fish eggs pieces with the mixture of rice flour, salt & turmeric powder and put them in hot oil.

Step 6: Fry the fish eggs pieces in medium flame carefully.

Step 7: Separate the boras from oil and keep them on a plate. Tasty & crunchy boras are ready.

1. In Step 6, before adding ajwan, rub between 2 palms for nice aroma.
2. In Step 9, if the sides of the dough does not stick with the frying-pan and oil does not spread out, it shows that the dough is perfectly made.

1. Both the sides & inside of the fish eggs pieces must fry. So, toss them properly & safely.

Chicken

scientific name is GALLUS DOMESTICUS

Bird | Omnivore | White Meat

• Good source of protein, helping in muscle growth & weight management.
• Contains choline, helping in brain development & function.
• Contains selenium & vitamin B, supporting the immune system.

Marination

Aroma (Phoron)

Coriander + Garlics + Green Chillies Paste

Step 1: Wash the chicken properly and keep in strainer for 15 minutes. Then, marinate with organic mustard oil, salt & turmeric powder. Marination time: 30 minutes.

Step 2: Wash the fresh gizzards thoroughly with water and keep in lime water for 5 minutes.

Step 3: Turn on the gas and place the pan with water. At the boiling point of water, add ¼ tsp salt. Then, add gizzards in high flame. Pour ½ tsp mustard oil. Boil for 5 minutes.

Step 4: Drain out the dirty water and keep the gizzards aside.

Step 5: Turn on the gas and place the wok. Pour 1 cup mustard oil and wait for warm.

Step 6: Fry the potatoes & whole garlics. After 5 minutes, separate the fried potatoes & whole garlics.

Step 7: In the same heated oil, add the spices for aroma. When aroma starts to come out, add sliced onions and fry.

Step 8: In the mean time, prepare the paste of coriander, garlics & green chillies.

Step 9: After frying the onions, add the marinated chicken and mix thoroughly.

Step 10: Cover with lid in high flame for 5 minutes.

Step 11: Open the lid and add the paste of coriander, garlics & green chillies. Also add the curry leaves and mix thoroughly.

Step 12: Now, add the fried potatoes and garlics. Saute in high flame.

Step 13: After 5 minutes, add the prepared gizzards and mix properly.

Step 14: Saute and add tomato pieces & lime juice. Mix thoroughly.

Step 15: Saute for 10 minutes and boil the chicken in high flame.

Step 16: Add Kashmiri Mirch Powder & peeled garlics. Mix them thoroughly.

Step 17: Now, add 3 cup warm water (1 cup at a time) and mix with the whole preparation.

Step 18: When oil starts to float, add garam masala powder and mix with the gravy. Then add cow ghee and green chillies. Mix thoroughly and taste the gravy. Add ½ tsp salt (if required) and mix properly.

Step 19: Turn off the flame and rest for 5 minutes.