Happy Independence Day 2008..
 


Machhali Kebab
By Anapurna
Ingredients

•Fish 250 gm.
•Chana Dal (Bengal gram) 25 gm. (1 oz.)
•Garlic paste 1 tsp.
•Ginger paste 1 tsp.
•Onion paste 2 tbsp.
•Vinegar 2 tsp.
•Cooking oil 1 tbsp.
•Gramflour 4 tbsp.
•Salt to taste

Preparation
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones. Grind the Chana Dal into a paste. Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form dough.

Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off. Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.

Take the gramflour into a bowl. Add little water and stir to make a thick paste. Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.

-Smriti
(Ghar main shanti kaa raaz,Khana bane har din khaas.)


10/8/2006 7:09:07 AM
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