PROMFRET HUGHE....

My hubs says " THIS PHOTOGRAPH LOOKS LIKE A CROCODILE , SWIMMING IN MARSHY WATERS"
This comment .... for a dish which i so lovingly prepared for him and only him.."sniff--sniff"
But then thats okkkk.... as the finished product was fabulous , so the taste is what counts right...
He was full of appreciation too..." yeyyy "and ate two chapatis extra ...


So this is as we call it "papaletche hughe paplet meaning promfret"

papletche hughe is actually a promfret dry dish or sukhe which i make a little watery than required as my hubs likes to have it with chapatis or rotis...

INGREDIENTS

11/2 cup fresh grated coconut
1 cm ginger finely shredded
1 medium onion finely shredded.
1 tsp haldi powder
11/2 tsp chili powder
Marble size tamarind
Pieces of promfret (that’s the only fish done in this manner)
Salt to taste
Coconut oil
Coriander finely chopped for garnish.

METHOD

Take a pan and use a little coconut oil fry the finely chopped onion and finely chopped ginger (only half of the full amount), don’t make them brown
They should just turn colour and become translucent.
Grind together coconut, haldi, chilli, tamarind. And half of the ginger.
Don’t make the above paste too watery it should be thick as shown in the picture.
Pour the ground mixture into the translucent onions.
Let it boil, then gently slide the fish pieces into the mixture and let them cook
Garnish with finely chopped coriander leaves.
HUGHE IS READY TO EAT….

FRENCH TOAST....

My son and hubs wanted to have something eggy yesterday morning and they asked me to make a scrumptious French toast with a forewarning that I should make it just the way it should be made i.e. use all the ingredients in the right proportions.
You all will wonder why is it necessary to give such a warning, let me tell you why
I am a bit conscious about the ingredients that I use i.e. I am not very generous in my use of ingredients which tend to have lots of calories or empty calories , the ingredient in this recipe is the large amount of sugar required . I am not very comfortable making sweet dishes as I am not comfortable using large amount of sugar and also the amount of butter used for frying the fried toasts.

So I did make the French toast exactly the way it should be made- (according to me)
I added a little vanilla essence too.
I am sure each of you has a French toast recipe, and I would love to know how you make it.
I use the ingredients by the taste and add method i.e. 1 cup milk for 3 eggs sugar as per taste, butter for frying.

PLEASE GIVE ME YOUR RECIPES AND THE VARIATIONS IF YOU KNOW OF ANY
I WILL POST THEM IN ADDITION TO MINE.

This is what some of my friends say…………..
I do the same thing too. I rarely add things like butter, ghee, sugars etc in the amounts they are supposed to be added & then I complain that the taste is just not the same!My French toast is pretty much the same as yours; sometimes I add finely sliced onion, green chilies and some cilantro……..tbc

I usually add salt and pepper instead of sugar. Sometimes I add cinnamon powder instead of slat and pepper. Should try u're way. It looks delicious …… LATHA

I too am very stingy with oil/butter in my dishes. Hence most turn out dry... but I still go the less oil way for French toast: I add turmeric powder along with vanilla essence. Basically it gives it a more golden color and reduces the smell of the egg in the toast... Rest remains the same... also add a little salt. This is how my mom makes it… ASHU


I make French toast but my recipe is 2 eggs 2 tbsp milk salt and pepper.4-6 slices bread butter for cooking. Combine together egg, milk salt and pepper and dip bread in. Heat pan and melt a little butter then cook bread till golden then turn and cook second side.
forgot to say, Usually serve with banana, lightly cooked in the pan, and maple syrup but I find that a bit sweet so just use a hint of syrup…..JEAN FROM NEWZEALAND

I make mine with finely chopped onions, salt n pepper n makes it on a non-stick...So cut out on a lot of oil...Your sweet one looks nice...Like the browning! SUGARCRAFT

GANESH CHATURTI DAY THALI....

This is a long pending post...
I had posted about ganesh chaturti day some days back. Writing about the food i had on that day just slipped my mind.
so here are some of the photos that i clicked



KAKDI KOSHAMBIR

MOONGACHY GATHI

PAPAD KOSHAMBIR AND MANGO PICKLE

(THALI OF THE DAY)UKADECHE MODAK

HOT AND SWEET LIME PICKLE........

This is what was inside the bottle...
I MUST SAY THAT WE HAVE BRILLIANT AND BRIGHT BLOGGERS IN OUR BLOGOSPHERE ...
most of you or should i say all of you were right...
In some little way offcourse...

I KNOW ITS EASY TO GUESS , BUT NEVER THE LESS ITS FUN SO THE QUESTION...

GUESS WHAT I HAVE MADE...(IF YOU GIVE THE INGREDIENTS THE BETTER)

My mother in law was in Goa and she had this sweet and hot lime pickle at her sister in laws place i.e my husbands uncle i.e mama's place , she liked it a lot and told me about it, I called

up mami and got the recipe.

Its extremely simple but you have to have patience till you eat it as it tastes good only after a period of 1 month.

chopp 6 or 200 gms lemon into rough pieces as seen in the picture

take care to discard the seeds.

grate 250 gms jaggery

take a pan and heat a little or 2 tsp ghee

add the grated jaggery and add 1-2 tsp chilli powder , and asoefotida to it

stir and let it thicken for some time.

add a little water and then add the chopped lemon.

add a little salt and let it simmer for sometime , stir once or twice

dont let the jaggery mixture stick or get too thick

you can add a tsp of pickle masala to it too , for some variation in taste.

remove and cool.

You will find that it tastes a bit sour because of the taste of the lemon rind has come into the pickle. refrigerate for about a month before you eat it.(These were the instructions that i got, its not yet one month and i havent tasted the aftertaste about which i will definetly let you know)

This is my first experiment at making a hot and sweet lemon pickle so time will tell if i will be repeating the act.

{ a tip -- soak the lemon before cutting into a bowl of hotwater, this makes the sour taste from the rind dissapper and makes the juice give you more juice.--i havent tried this method as yet)

LUNCH ON 11TH OCT.....

This is what i had for lunch today it was a full plate lunch so i thought i would share it with you.
The menu of the day was...
1. Tendli batata bhaji
2. surmai sukhe or dry surmai masala
3.fried fish-promfret
4.promfret fish curry
5.for salad-boiled beet and cucumber
6. rice, chapati
7. buttermilk (not in the picture)

The yummy promfret fish curry (my husbands favorite)

SURMAI SUKHE(sorry the picture is not very clear)

TENDLI BATATA SUKHI BHAJI OR DRY VEGETABLE