Renowned all over India as an aid to digestion , ajwain (carum) enbance the subtle flavour of whichever fish it is used with the best fish for this recipe would be singhara small rahu or river salmon..if these are not available pomfret always gives good results.

Preparation and marination :- 4 hour

Cooking :- 15 minutes

small fish :- 500 gm


Lemon juice :- 3 tbsp

water to cover fish


Yoghurt :- 1 cup

Ginger paste :- 2 tbsp

Garlic paste :- 1 tbsp

Onion paste :- 1/4 cup

Green mint paste :- 1 tbsp

Green coriander paste :- 2 tbsp

Kharasani ajwain masalam:- 2tbsp

Red chilli powder :- 2tbsp

Turmeric powder :- 1 tbsp

Raw mango powder :- 1 tbsp

Oil :- 1/4 cup

Salt :- 1tbsp


Oil :- 1/4 cup


Carum ground


peanut and cabbage relish


Clean the fish remove the fins scales and soak in the deodorizing ingredients for half an hour. Drain and wash gently. Pat dry and score the fish.Mix all the ingredients of the marinade on the fish.Leave aside for three hours.

Oil and wipe the skewer.skewer the fish and baste it well with leftover marinade.Put the skewer into the tandoor and cook for five minutes remove and stand upright against the tandoor to let the dripping fall for about five minutes baste and put the skewer back in the tandoor for five minutes when ready garnish and serve..


CHICKEN BIRYANI :- Biryani , also known as biriyani or biriani, is a mixed rice dish from the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is made with spices, rice, meat and vegetables.



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  • 200g/7¼oz basmati rice
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 8 shallots, chopped
  • 2 medium onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp fresh root ginger, grated
  • 6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips (chicken breast fillets are the small, tender fillets on the underside of the chicken breast, available in some supermarkets)
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • generous pinch freshly grated nutmeg
  • ¾ cup plain yoghurt
  • 2 tsp caster sugar
  • 4 or 5 handfuls raisins

Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers. Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.

  • Add the water very slowly, in small increments, so that you don’t end up mixing in too much. Poori dough should never be wet or sticky.
  • If the dough seems very moist, work in some extra maida (or cake flour) to absorb the extra moisture.

Knead the dough well. Use your hands to knead the dough for about 7 minutes, until it becomes tight, stretchy and shiny. This will encourage the formation of gluten, which is essential to the texture of the finished pooris.[1]

  • If the dough feels loose and falls apart, keep kneading. You should be able to stretch the dough without it breaking.
  • If you wish, you can knead the dough using the dough hook attachment on a stand mixer.

Rest the dough. Form it into a ball and place it in the a bowl. Cover the bowl with a damp dishcloth. Set the bowl in a dry, warm place. Let it sit for 15-20 minutes to rest. This will further improve the texture of the finished pooris.

Roll the dough very thin. Place the ball of dough on an oiled surface and use a rolling pin to roll the dough into a circle no thicker than 14 inch (0.6 cm). The dough should be easy to roll thin without tearing. It may snap back when you attempt to roll it, but with a little work you’ll be able to create a large, thin circle of dough.
Cut the dough into smaller circles. You can use a biscuit cutter or the rim of a cut. Cut out as many dough circles as possible from the rolled-out dough.
Heat oil for frying. Pour 2 inches (5.1 cm) of oil into a stockpot or high-sided frying pan. Heat the oil until it reaches 400 °F (204 °C), or a bit of dough dropped into the oil sizzles and browns.

Fry the pooris. When the oil is hot, place a few dough circles into the oil to cook. After just a few seconds, they’ll begin to puff up and crisp. When they are crispy and very lightly brown, after about 20-30 seconds, use a large slotted spoon to place them on a plate lined with paper towels to drain. Continue frying the remaining dough circles.

  • The pooris will cook very quickly, so it’s necessary to watch them the whole time they’re in the oil. Remove them before they turn dark brown, or they’ll have a burned taste and fall apart easily.
  • Cook only a few pooris at a time. If you crowd the pot, it will be difficult to control the cooking time of each poori.
  • Don’t cover the pooris when they’re finished cooking, or they won’t stay crispy.


Ingredients needed for the filling

Potatoes – 3-4 medium sized ones
Green chilli – 1 finely chopped
Red Chilli powder – 1 tsp
Cumin/jeera powder -1 tsp
Chaat masala – a pinch

Onion – 1 finely chopped
Coriander leaves – as needed (finely chopped)



Pressure cook potatoes, peel the skin and mash it well. Add finely chopped green chillies, red chilli powder, cumin powder, chaat masala, salt needed and mix well. Keep it aside.

Assembling and how to serve

If you have everything ready, making pani poori is a breeze.

Take a poori, make a hole in the center big enough to fill the stuffing.(see picture below – just tap the thin side of the puri with your index finger)

Now fill the poori with a little potato mix.

Top it with yogurt or cooked chickpeas.

Add finely chopped onions, sprinkle just a pinch of chilli powder, chaat masala and roasted jeera powder.

Garnish with finely chopped coriander leaves and sev.

Immerse it in chilled pani and eat the whole poori with the stuffing and pani right away.

Enjoy pani puri!!