Tengra is a fresh water catfish. This is a simple recipe with loads of freshly ground yellow mustard seeds.
Tengra Fish. Cleaned. About 300 grams.
Yellow Mustard seeds, 3 tablespoons.
Tomato puree, about 1/2 a cup.
Garam Masala Powder.
Fresh coriander, chopped.
Get water to a boil. Pour it over the mustard seeds. Let them soak it in this for an hour.
Blend together the drained mustard seeds, coconut, chilies and garlic into a paste.
Heat mustard oil and then fry the mustard paste in it. Keep stirring and use medium heat. When its turning lightly golden, add chilly powder, garam masala and salt. Dilute with pureed tomatoes. Cook till the oily sheen develops.
Add the fish and fresh coriander. Mix well. Dilute with half a cup of water.
Chicken Liver has a weird texture. It also has a very distinct taste. As with most organ meat, you either love it or you hate it. I belong to the “Love It” group. Liver is loaded with nutrients especially the Vitamin B12. It also cooks really fast and hence special care must be taken to avoid overcooking it. It works great with a little extra spice and pepper.
Chicken Liver. 400 grams. Cut into bite sized pieces.
One Onion, chopped fine.
A tablespoon of ginger and garlic paste.
Sauté onions in oil till they go soft. Add the ginger garlic paste and fry till the raw smell is gone. Add the chilly powder, coriander powder, turmeric and salt. Mix well and after a minute or two add the chicken liver.
Cover and cook on medium to low heat for 8 minutes. Open and add pepper powder.
Mix well and cook on high heat for about 3-4 minutes. Garnish with fresh coriander and stir it. Keep the high and use the coriander to deglaze the pan as well.
Combine all the ingredients except the all purpose flour in a large mixing dish. Let it sit for a couple of minutes.
Start kneading. Add in a little water if its dry. If you added too much water, use the all purpose flour to balance it out. Have fun. A little more water and little more flour. Try to understand the secret of life by playing this game.
Rub a little oil on the dough and a container. Let the dough rest till it doubles in size.
Shape into dinner rolls and let them rest for about 40-50 minutes. They will almost double in size.
Milk wash is highly recommended before plopping it into the preheated oven for about 30 minutes at 170C.
Brush a little butter when you get the rolls out.
Enjoy. The millet will become tiny crispy balls and add to the texture of the bread.
But with covid on, we have not been to a restaurant in over a year. So decided to set it up at home. I did not wish to buy anything extra for this and used the setup available at home.
Super Heated Cast Iron Tawa.
An old towel.
The platter consists of the following:
Iceberg Lettuce washed and dried. This is the first layer on the hot tawa.
Cauliflower, carrots and bell peppers cooked in butter with dried herbs. Simply mix them all and cook covered on low heat for about 10-12 minutes.
Boneless chicken thighs, marinated in curd, lemon juice, chilly powder, turmeric and salt. Saute in mustard oil for 3-4 minutes and then cook on low heat covered for about 10 minutes. Open and dry it up on high heat.
Rice cooked in butter with some spices..
Some sago papad.
After plating everything, add a little ghee to the hot pan to get the smoke effect. I was very conservative in adding this ghee because I was planning on serving in my living room and did not want to fill it up with smoke.
Plate everything on the hot pan while its on the stove.
Setup the serving area on the floor. Spread out a newspaper and keep a folded towel on top of it.
Keep the hot pan on this.
This will keep the setup safe especially if you are serving the food for your kids. The focus should be on the food and not if someone is gonna get burnt.