Sunday, December 31, 2017

Fish Pakora || Fish Fry

Bringing this delicious and crispy recipe from our new year's eve tradition at home. With my kids usually preparing for upcoming exams, my husband loved to serve these warm for the starters along side some cozy drinks. Hope enjoy these while you welcome the new year!


  • Deboned fish fillets cut into small pieces           500 gm
         (Rohu or any flaky/white fish)
  • Wheat flour                                                          2 tbsp
  • Asafoetida(heeng)                                               1 pinch
  • Mustard oil                                                          1 tsp
  • Lemon juice                                                        1 tbsp
  • Turmeric powder                                                 1 tsp
  • Gram flour (besan)                                              1 tea cup
  • Rice flour                                                            1/2 tea cup
  • Yellow mustard powder                                      1 tbsp
  • Red chilli powder                                               1/4 tsp
  • Kashmiri redchilli powder(optional)                  1/4 tsp                       
  • Ginger                                                                 2"piece
  • Green chilies                                                       3-4 pieces
  • Garlic                                                                  4-5 cloves
  • Dry garam masala                                              1/2 tsp
  • Chat masala                                                        1 tsp
  • Oil                                                                       3-4  serving spoon                                               


  1. Wash the fish with water 2 to 3 times and rinse the water. Then add asafoetida in a cup water and soak the fish in it for few seconds and rinse. Gently rub wheat flour on the fish and rinse again.
  2. Initial treatment to get rid of the smell-
                    Salt.                         1 tsp
                    Mustard oil              1 tsp
                    Lemon juice            1 tbsp
                    Turmeric powder     1/2 tsp
         Take a big bowl, remove the water thoroughly. Sprinkle above things on the fish and mix well.    
         Keep aside for 30 minutes cover with cling wrap, later wash it thoroughly.


  1. Take gram flour and rice flour in a deep bowl.
  2. Grind ginger, garlic and green chilli into a thin paste.
  3. Add the paste to the bowl along with turmeric powder, mustard powder, red chilli Powder and dry garam masala. Add water slowly in small quantity till you get a thick batter (thickness can be compared that of a cake batter).

  1. Add salt.
  2. Take the rinsed fish pieces and drain any excess water. Now add fish into the batter and evenly coat on both sides of the pieces.
  3. Cover the bowl with lid and keep it aside for 10 to 15 minutes for marination.

Cooking Method

  1. Heat oil in a deep frying pan on high flame for few minutes or till you see fumes coming out.
  2. Very carefully add 3-4 pieces of battered fish in the hot oil to fry. Reduce flame to medium and fry the fish till they become golden brown on both sides (take about 2-3 minutes for each piece to cook on both sides)

  1. Continue  this process till all fish pieces are fried properly.
  2. Now Fish Pakoras are ready. 

To serve

Take all fish Pakoras in a serving dish, squeeze some lemon juice over them and sprinkle chaat masala. Garnish with coriander leaves or mint leaves.
Serve hot with mint and coriander chutney, along with your favorite drinks!

Tuesday, June 6, 2017

Phalsa sharbat

Phalsa (also known as Falsa), is a small berry fruit that comes from the shrub-plant Grewia asiatica and is native to India and South Asia. This fruit is full of anti-oxidants and is known for its high nutritional value. Bringing you this flavorful home-made drink to enjoy this summer!

Ingredients (Servings: 7-8 of 200 ml)

  • Phalsa                                         250gm
  • Sugar                                          6-8  tbsp
  • Water                                          1Lit 
  • Powder Roasted cumin seed      1/2tsp
  • Black salt                                   1tsp
  • Ice cubes or crushed ice             (to serve it chilled)
  • Mint leaves                                (for decoration)


  • Take Phalsa in a dish and wash thoroughly with water.
  • Soak in water for 4 to 5 hours in bowl.
  • Mash thoroughly with spoon and pour into other bowl through a strainer. 

  • Continue straining through until pulp(mostly seeds) is remaining,
    keep adding a little amount of water slowly as needed to help with the straining process. Dispose of the leftover pulp. 
  • Now Phalsa juice ready.

  • Add sugar ,black salt and cumin powder and stir thoroughly and Phalsa syrup is ready.
  • Keep it in fridge for cooling.

To Serve

  • Take glasses as per your requirement.
  • Add 1/4 glass of crushed ice, 1/4 Phalsa syrup and pour water.
  • Decorated with mint leaves and straw.
  • Serve  chilled.