Fresh Methi and dhania fish

INGREDIENTS:

400 gms of Rahu or katla fish cut into medium pieces

Salt

1 tsp haldi powder

2 cups fresh fenugreek leaves

2 cups of fresh coriander

Half inch piece of ginger cut into pieces

3 pods of garlic – chopped

3 tbsps of tomato puree

2 tbsps of browned onions

2 tbsps of coriander powder

2 tsp of roasted jeera powder

3 chopped green chillies

3 tbsps of mustard oil

Sprinkle salt and haldi powder on the fish pieces and keep aside for 10 minutes. In the meantime take a large non stick pan. Place the washed fenugreek and coriander leaves and all the remaining ingredients, mix all the leaves and spices, browned onions , oil and just everything except the fish pieces. Now place the fish pieces in between the leafy mixture and place the pan on the fire on medium heat. Cover with a lid and cook on medium heat for 3-4 minutes. Lower the heat and very gently turn the fish pieces once. Continue to cook on low fire for a further 2-3 minutes and ensure that most of the water is evaporated. Keep the gravy as per your requirement. Serve with paranthans or rotis. This preparation is a unique winter favourite.

Mung dal chilke wali with pumpkin and papaya

INGREDIENTS:

1 cup mung dal – chilke wali

100 gms of raw green papaya – cut into medium pieces

100 gms of red pumpkin cut into medium pieces

4 pods garlic

Half inch piece ginger

2 chopped green chillies

Salt

Half tsp of haldi powder

1 tbsp of roasted jeera powder

Soak the dal in water for 10 minutes. Now in a pressure cooker place all the ingredients with 3 cups of water and cook till the dal and veggies are mushy. Once slightly cool, take a masher and mash the veggies so that they mix well into the dal and are hardly visible. The taste of the veggies in the dal make it truly exotic Garnish with fresh coriander.

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