Topse Macher Fry |

Topse Macher Fry

One of the most common fish fritters recipe in Bengal is topse macher fry or topse macher bhaja.

Topse comes from the word Tapas which means means sage. Topse is a delicious sweet water fish from the large family of fish available in Bengal. These are small fish with a single backbone and such fish are very good for deep frying.

Topse fry is served in traditional wedding menu and even in picnics people love to have this exotic fried topse.

Topse macher fry is a favorite recipe of Bengalwhich today we will prepare with a twist so that the taste will remain in your memory for long.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

  • 8 topse fish
  • ¼  tsp turmeric powder
  • ½ tsp of kalojeera/kalonji
  • ½ tsp of ajwain
  • ½ cup besan/gram flour
  • 1 onion finely sliced
  • Salt to taste
  • Oil for deep frying

Method

Take the topse manch then descale and clean thoroughly.

Now marinate the fish with salt and pinch of turmeric powder. If you don’t like too much fishy smell then you can add little lemon juice with it.

Deep Fry Fish in Oil

Deep Fry Fish in Oil

Take a bowl then add besan, kalojeera, ajwain,salt and turmeric powder and if you like  bit spicy then add ¼  tsp of red chili powder and the sliced onion and water. If you want it to be crunchier then add 1tbsp of rice flour with besan. Make a semi thick batter. Keep aside. Now heat oil in a pan.

Coat the fish in the batter in such a way so that sliced onion stick with the fish.

Then deep fry the fish until golden brown.

Traditionally mustard oil was used to fry this fish but now people are more health conscious so you can use vegetable oil or sun flower oil or even the heart healthy canola oil to fry this fish but if you want to get the real taste use mustard oil.

Topse Macher Fry

Topse Macher Fry

You can serve this topse fry as snacks or as a starter with steamed rice, ghee and kasundi and hot green chilly. Topse macher fry is too tempting.

Karela Tomato Fry |

Karela is also known as bitter gourd and as the name states, it is bitter in taste. In this recipe, tomato is also used, making it more tasty and delicious. Bitter gourd contains natural antiseptic elements which helps to control sugar levels of body. So this recipe is very healthy for all ages.

Karela Tomato Fry

Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 3

Ingredients

Karela Tomato Fry Ingredients

Karela Tomato Fry Ingredients

  • 4 Karela (or bittergourd)
  • 1 medium tomato
  • 1 medium onion
  • 3 green chilles
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 5 tbsp oil
  • A pinch of turmeric powder
  • Salt to taste

Method

Karela Tomato Fry

Karela Tomato Fry

Wash the bitter gourd and chop them into small pieces.

Heat oil on a pan and add cumin seeds. After sauteing it for few seconds, add ginger-garlic paste, green chilies and saute it for another 2 mins.

Then add chopped onion and fry till they turn into brown colour. Then add salt, turmeric powder and chopped tomatoes and cover it with the lid.

Once tomato become soft, add chopped bitter gourd and cook it on medium flame for another 5 mins. Then add chilli powder and let it cook for another 8 mins.

Karela Tomato Fry is ready to serve.

Serving Instruction

Serve Karela Tomato Fry with rice or even you can serve with roti .

Karela Fry |

Karela or Bitter melon is considered to be a very good medicine in Ayurveda. It’s juice has been used as a remedy for diabetes and liver problems. Here I am presenting a delicious recipe of Bitter melon, ie. Karela Fry or Bitter melon fry. It is sauteed in oil until it turns dark brown from all sides and then it is coated with coconut and garlic powder and little jaggery.

Karela Fry

Preparation time: 10 mins
Cooking time: 25 mins
Serves: 3

Ingredients

Karela Fry Ingredients

Karela Fry Ingredients

  • 1 tsp cumin seeds
  • 8 red chilies
  • 4 garlic pods
  • 3 inch coconut
  • Salt to taste
  • 5-6 tsp oil
  • 1/2 tsp chana dal
  • 1/2 tsp urad dal
  • 200 grams karela or bitter melon (cut into ring shaped)
  • 1 onion (finely chopped)
  • 1/4 tsp turmeric powder
  • 2 tsp grated jaggery

Method

Karela Fry

Karela Fry

Dry roast cumin seeds, red chilies and let it cool down. Now take a mixer jar and grind it along with garlic pods and coconut to a powder and keep it aside.

Heat oil in a pan and add chana dal and urad dal, fry them for a minute. Then add karela rings, turmeric powder and salt and mix well. Now cover the lid and cook for 10 mins at medium flame.

Remove the lid and fry them for another 10 mins till the karela becomes golden brown colour.

Finally add prepared powder and jaggery then mix well and fry for another 2 more mins.

Now turn off the flame and serve hot.

Serving Instructions

You can serve Karela Fry with mudda pappu (thick dal/lentil) with little ghee.

Brinjal Fry |

This recipe is from southern part sof India. Brinjal Fry or Eggplant Fry, is very simple recipe and quick to prepare. It tastes awesome with lemon rice. It can also be served as a side dish with rice and dal. In this recipe I have used fresh coconut for nice flavor.

Brinjal Fry

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 3

Ingredients

Brinjal Fry Ingredients

Brinjal Fry Ingredients

  • 5 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp chana dal
  • 1/2 tsp urad dal
  • 2 red chilies
  • Few curry leaves
  • 1 big onion (thinly sliced)
  • 4 brinjals/eggplant (sliced)
  • Salt to taste
  • 1/4 tsp turmeric powder

For Masala

  • 6″ inch fresh coconut
  • 1 tsp red chili powder
  • 4 tsp fried gram dal
  • 3 garlic pods

Method

Brinjal Fry

Brinjal Fry

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.

Now add chana dal, urad dal, red chilies, curry leaves and fry them for a minute.

Now add onion and fry until the onion becomes soft. Now add brinjal slices, salt, turmeric powder and mix well. Cover the lid and cook them until the brinjal becomes soft at low flame.

Meanwhile grind all the masala ingredients for a fine powder and keep it aside.

When the brinjal is soft add the masala powder and mix well and cook for 2 more mins and then switch off the flame. Serve hot.

Serving Instructions

You can serve brinjal fry with lemon rice or roti.

Andhra Fish Fry |

Andhra Fish Fry is a typical recipe Andhra Pradesh state of India. In this recipe, I have added little semolina (or suji) to make it more crispy. This is very spicy however you can add less chili powder to make it less spicy. In this recipe, I have used Amur fish, you can try this recipe with other type of fish as well.

Andhra Fish Fry

Preparation time: 10 mins
Cooking time: 15 mins
Serves: 1 or 2

Ingredients

Andhra Fish Fry Ingredients

Andhra Fish Fry Ingredients

  • 3 fresh fish pieces (Amur Fish or any other fish)
  • 1/4 lemon
  • 1 1/2 tsp red chili powder
  • Salt to taste
  • A pinch of turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp ginger and garlic paste
  • 2 tsp semolina (or suji)
  • Oil for deep fry

Method

Andhra Fish Fry

Andhra Fish Fry

Take the fish pieces in a bowl and add all the above ingredients except oil.

Mix well very carefully until the fish pieces are well coated with all spices. Keep it aside for 1 hour.

Now heat oil in a pan, when the oil is hot enough, drop the fish pieces in to the oil.

Fry them at medium heat until it becomes golden brown color from both the sides.

Once the fish pieces are done take them out on a paper towel and serve hot.

Serving Instructions

Serve it as snack or serve with white rice with tomato rasam.