Foodie Delights

Some recipes evoke nostalgia  and take you through a trip down the memory lane. Today, my aunt and I thought of trying out one of my nani's favorite recipes and were flooded with  memories of the bygone times. Gosht and knol khol are an unusual but an awesome combination. Even though the recipe is a basic lamb curry but what makes it unique is the knol khol added to the gravy. Try the curry either with rice or chapatis and get ready to take a trip down the memory lane. Ingredients Lamb cubes with bones - 500 gms Knol Khol , medium sized - 2, cut into wedges Curd - 100g Tomatoes - 5, medium sized - Ground into a fine paste Onion, large - 2, Ground Onion, Small - finely sliced Green chili - 2, sliced Coconut paste - 2 tablespoon Ginger garlic paste - 1 tablespoon Fresh Methi leaves - Handful ( finely chopped) or 1 tablespoon dry kasuri methi Red chili powder - 3 tsp Dhania Powder - 2 tsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp Oil - 3 table spoon Sa

Surmai or the seer fish is the tastiest of all the  sea fishes. The fish fry recipe which I am sharing is easy to prepare and is mildly flavored to bring out the delicate taste of the fish. I usually marinate the fish fillets with lemon juice, salt, ginger garlic paste and red chili powder overnight in the refrigerator. The fish fillets soak in the spices and turn out the tastiest this way. Ingredients Surmai ( Also known as Anjal / Seer fish ) - 4 slices Fresh Lemon juice - 2 tablespoon Ginger garlic paste ( freshly ground) - 2 tsp Red chili powder - 2-3 tsp Salt to taste Maida or corn flour - 1/ 2 cup Oil - 3 tablespoon For Garnishing: Onion rings Sliced lemon Method 1. Wash and dry the fish fillet 2. In a bowl mix the lemon juice, salt, red chili powder ( 2 tsp) and the ginger garlic paste. Add little water if paste is too thick. 3. Rub the mixture onto the fish fillets and marinate in a closed container or ziploc pouch preferably overnight. If unable to marina