Amritsari Fish Recipe

This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar.

Cooking Time: 10-15 minutes
Servings: 4 Preparation
Time: 15-20 minutes
Category: Non Veg

                                                 
Ingredients

•  King fish (surmai) fillets,cut into fingers           600 grams
•  Red chilli powder                                                  1 tablespoon
•  Salt                                                                  to taste
•  Carom seeds (ajwain)                                         1 teaspoon
•  Ginger paste                                                   2 tablespoons
•  Garlic paste                                                          2 tablespoons
•  Lemon juice                                                          1 tablespoon
•  Gram flour (besan)                                          1 cup
•  Oil                                                                           to deep fry
•  Egg                                                                  1
•  Chaat masala                                                 1 teaspoon
•  Lemons,cut into wedges                                  2

Method

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside. Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

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How a Raakhi Saved the Life of Alexander the Great

                                      

'Raksha (protection) Bandhan' (band) (a festival celebrated in north India in August) signifies the sanctity of the blood relation between a brother and his sister. In the month of August every year, sisters tie raakhi (band) on the wrists of their brothers in a reaffirmation of this relationship. They wish each other's well-being and the brother vows to go to his sister's aid whenever the need may arise.


  There are many tales about the origin of this festival. In ancient texts, puranas and history books several incidents throw light on the origin and early customs related to Raksha Bandhan.

           The oldest story may have roots in the days when devas (gods) and asuras (non-gods) were engaged in a fierce struggle to dominate the creation. Indra, the king of devas, was defeated several times. Indrani, his consort, then did penance and prepared a bond of protection which she tied on the wrist of Indra. With the help of its power he defeated the asuras.

           Another mythological story tells how Bali, the ruler of the earth, had to give away his whole empire to God Vishnu who appeared to him as a dwarf. Raksha Bandhan is believed to mark that event as well.


The festival derives its significance and meaning today from several historical incidents too. The oldest anecdote goes back to 300 BC when Alexander of Macedonia invaded the Indian sub-continent with a large and powerful army on horse-back. A major battle with king Puru, ruler of Western India, so unnerved him that his beloved decided to do something about it. She had come to know about the Indian festival of Raksha Bandhan. She sought an audience with the great Indian warrior Puru and begged to be accepted as his sister. Puru in a brotherly gesture extended his hand and the Greek lady put a raakhi on it. Puru in return promised not to harm Alexander.

          In medieval times when Muslim invaders were attacking Rajput kingdoms and abducting the royal ladies, the latter would send raakhis to other kings and princes of neighbouring states with appeals to save them and their honour.

                               

 A well-known incident is about queen Karmawati of Chittor. When the king of Gujarat attacked, the widow queen knew she wont be able to save the honour of the womenfolk. She immediately despatched a horse-rider with a bejewelled raakhi to Mughal emperor Humayun in Agra seeking protection from the invader. Humayun was so touched by this appeal of sisterly sentiment that he lost no time in rushing to her help with a large army. But it was too late by the time he reached Chittor. All he found was the burning pyres of the brave queen and thousands of women.

          In deep repentance that he could not save his 'sister', Humayun is said to have picked up a pinch of ashes from Karmawati's pyre and put it on his forehead as a mark of affection and esteem for her.

           Such moving incidents have over the centuries and generations strengthened the bonds of affection between brother and sister which are reaffirmed every year on the day of Raksha Bandhan.

                                                                                 

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ALOO CHAAT DILLI STYLE

ALOO CHAAT DILLI STYLE  :

Crisp fried potatoes tossed with spicy masala

 Preparation Time : 10 minutes

Cooking Time : 10 minutes

                                                       

INGREDIENTS :

Potatoes, cubed 1/2 inch          -  3 large

Lemon juice                             - 3 teaspoons

Salt                                          -  to taste

Ginger,cut into thin strips          - 1 inch piece

Oil                                          - to deep fry

Onion , chopped                     - 1 large

Chaat masala                           - 1/2 teaspoon

Red chilli powder                     - 1/2 teaspoon

Cumin powder                         - 1/4 teaspoon

Green chillies, chopped            - 2

Fresh corianderleaves,chopped - 3 tablespoons

METHOD :

Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

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