Home » KASHMIRI RECIPES/CUISINE » RANITH GADA

RANITH GADA

[All time favorite fish preparation of Kashmiri Pundit’s]

Preparation time—20 minutes                                               Cooking time—30 minutes

Serving—4                                                                                       Category—non-veg.

INGREDIENTS

  • Fish                                                                                          1- 1¼ kg
  • Mustard oil                                                                         1cup
  • Red chili powder                                                             2tsp
  • Turmeric powder                                                           1tsp
  • Ginger powder                                                                 2tsp
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  • Aniseed [sanuf] powder                                            1tsp
  • Asafoetida [hing]                                                          a large pinch
  • Cloves                                                                                  4
  • Cumin seeds                                                                   1tsp
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  • Garam masala                                                               1tsp
  • Tamarind pulp or tomatos puree                      2tbsp/½cup
  • Salt                                                                                      to taste

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1-Clean and scrape out the fish, wash thoroughly, first cut the head and about 3’’ tail and the rest 1n 2’’ slices. If any slice is too thick then cut it through the spine into two.

2-Heat oil in a pan and fry the fish till golden brown in color and keep aside.

3-Heat remaining oil in a heavy bottom pan, if it is sufficient, otherwise add some more oil, crackles cumin seeds, cloves and hing, add ½ liter of water.

4-Stir in red chili powder, turmeric powder, ginger powder, fennel powder and salt, bring it to boil, add fried fish, reduce the heat and simmer for 15 minutes or till gravy becomes semi-thick.

5-Add tamarind pulp and Garam masala, gently mix it.

6-Remove it from the fire and serve hot with rice.

RANITH GADA

[Modified recipe with onion and garlic]

Preparation time—20 minutes                                              Cooking time—30 minutes

Serving—4                                                                                        Category—non-veg.

INGREDIENTS
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  • Fish                                                                                          1- 1¼ kg
  • Onions chopped                                                              ¾  cup
  • Ginger,garlic paste                                                          1tbsp
  • Mustard oil                                                                          1cup
  • Red chili powder                                                              2tsp
  • Turmeric powder                                                            1tsp
  • Ginger powder                                                                 2tsp
  • Aniseed [sanuf] powder                                             1tsp
  • Asafoetida [hing]                                                            a large pinch
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  • Cloves                                                                                     4
  • Cumin seeds                                                                       1tsp
  • Garam masala                                                                    1tsp
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  • Tamarind pulp or tomatoes puree                        2tbsp/½cup
  • Salt                                                                                          to taste
  • METHOD
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  • Clean and scrape out the fish, wash thoroughly, first cut the head and about 3’’ tail and   the rest 1n 2’’ slices. If any slice is too thick then cut it through the spine into two.
  • Heat oil in a pan and fry the fish till golden brown in color and keep aside.
  • Heat remaining oil in a heavy bottom pan, if it is sufficient, otherwise add some more     oil, crackles cumin seeds, cloves and hing, sauté onions till brown ,add ginger, garlic   paste and sauté till raw flavor gone.
  • Stir in red chili powder, turmeric powder, ginger powder, fennel powder and salt, add     1½ cup of water, bring it to boil, add fried fish, reduce the heat and simmer for 15   minutes or till gravy becomes semi-thick.
  • Add tamarind pulp and Garam masala, gently mix it.
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  • Remove it from the fire and serve hot with rice.

About Anil Kumar

Chef at Mayuri Farms and Restaurant