how to cook or make - Coriander Fish (Bharia Machli)

Quantity Ingredient
4 lb. Sole,
ounder, rock cod, or any other white whole sh
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1" piece Ginger
1 medium bunch Coriander
1 T Coriander seeds
1 t Brown sugar
1 t Turmeric
1
2 t Black mustard
1
2 t Fenugreek seeds
1 T Salt
1
2 c Lemon juice
1
2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1
2 t Garam Masala
Method
1. Preheat oven to 400 F
.
2. Wash and pat sh dry. Sprinkle 1 t salt inside and set aside.
3. Blend garlic, chili, ginger, 1
2 the coriander, coriander seeds, brown
sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice
until it all becomes a smooth paste (Add some water if needed).
4. Fry onions until they are soft and golden brown.

5. Add the blended Masala and cook until most of the liquid is gone, and
it starts to leave the sides of the pan.
6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and
remove.
7. Coat one side of sh, stu 1 1
2 cups inside. Close opening, spread the
rest of the Masala over it. Cover tightly and bake for about 25 minutes.
8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining
coriander.
9. Serve.

how to cook or make - Chapati (Phulka)

for 4, serving 1 or 2
Quantity Ingredient
1 c Whole wheat
our (or 1
3 white + 2
3 whole wheat)
1
2 c Water
1. Put
our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like
at, about 1
8" thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2
3 minutes until small bubbles form.
11. Turn again and cook the rst side pressed lightly with a towel. It
should pu. Serve warm (maybe slightly buttered).
Note: Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out individually
before cooking them.

how to cook or make - Egg cooked with Meat and Fried (Nargisi

Meat:
Quantity Ingredient
1 lb. Ground lean meat
1
4 c Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1
2 t Turmeric
3
4 c Water
to taste Salt and pepper
To mix with meat:
Quantity Ingredient
4 T Besan (chick-pea
our)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1
2 t Garam Masala
Oil for frying
For curry (Masala):
Quantity Ingredient
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1" piece Ginger, chopped
1
4 c Yogurt
1
4 t Turmeric
Green onion
1
2 t Garam Masala
10-15 leaves Coriander
to taste Salt and pepper
Method
1. Heat the water and add the meat, onions, ginger, garlic, salt and pep-
per. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.

Reduce pressure and drain half the liquid. Add the besan (or 1
2 c
soaked lentils) and cook for 10 minutes. Knead or grind until slightly
sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, toma-
toes and yogurt and fry well until the Masala is a paste. Add water
to the mix if necessary. Add the green sprigs of onion, 11
2 c water and
cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and
arrange over the curry. Cover and bake at 250 F
 for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.