Saturday, January 5, 2013

Lettuce Bhetki




We all know piranha is a deadly animal known for its ferocity to eat people alive. We all must have
heard one story or the other, each horrific to the extent of making our blood run cold about how a
man fallen accidentally into a pool infested with piranhas had the lower half of his body stripped of
 flesh within minutes. Now what makes piranhas so ravenous for our blood, one might wonder. I
watched a program once showcased on Animal Planet hosted by Jeremy Wade who tried different
means to demonstrate the reasons for piranhas to have their attention drawn towards humans and
 he came upon a very interesting fact. Please visit the following link to read more:
I have few bunches of lettuce leaves resting in the refrigerator for over a week, though I have made

use of some in sandwiches, I was wondering about how to use the rest. I had this recipe I

collected from a culinary show written across the pages of my diary for a long time now, hence not

willing to let go of the opportunity to try this dish; I cooked it yesterday over dinner. More or less I

hewed to the original recipe; the only exception was the use of cream that I have added on my own.

It came out to be mouth-watering, albeit different in taste. The freshness and chunkiness of Bhetki

fillets increased the flavour of the dish to a great degree making the dinner worth remembrance.

Hope you guys will lap it up with pleasure. 






Ingredients:                                              Cooking time: 40 minutes
ü  5-6 Bhetki fillets
ü  1 medium size carrot (chopped)
ü  1 green bell pepper (chopped)
ü  1 onion (cut into squares)
ü  3 lettuce leaves (chopped)
ü  1/2 cup of beans (chopped)
ü  3-4 cloves of garlic
ü  1 heaped tsp coriander powder
ü  1/2 tsp cardamom powder
ü  Black pepper, taste wise
ü  Salt to taste
ü  1 tsp sugar
ü  1 cup milk
ü  2 tbsp whipping cream or heavy cream
ü  1 bay leaf
ü  White oil for cooking
Method:
1) Fry the fishes in smoking hot oil. (Don't need to rub turmeric or salt on them.)
2) Into the same oil, add bay leaf and whole garlics. Sizzle till they begin to brown.
3) Add onion and fry till onion becomes translucent. Add beans, carrots, bell pepper and lettuce leaves. Shallow fry the vegetables.
4) Add coriander powder, cardamom powder, black pepper, salt and sugar. Sauté for 1 minute.
5) Add milk and 1 cup of water. Bring the gravy to a boil. Stir in cream.
6) Slide the fried fishes into the gravy and sprinkle garam masala powder on top. Stir gently to mix in.
7) Serve hot.

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