Ingredients:

Fish pieces(king fish)                      : 4 slices
Onion                                              : 2 nos (chopped)
Ginger                                             : 1'pc
Garlic                                              : 2 cloves
Green chillies                                  : 2 nos
Shallots                                           : 8 nos
Grated coconut                                : 1 cup
Khus khus                                       : 1/4 tsp
Tomato                                            : 1 big
Coriander pdr                                  : 1 tsp
Turmeric pdr                                   : a pinch
Salt to taste
Cashew                                           : 5 pcs
Coriander leaves(chopped)             : 1/4 cup
Lime juice                                       : 1/2 tsp
Pepper pdr                                       : 1/2 tsp
Oil                                                   : 4 tbsp

Method:

Marinate fish pieces with salt, turmeric pdr and lime juice and keep it for 20 mins.
Grind ginger, garlic. green chillies and shallots together to a paste and keep aside.
Soak cashew for 10 mins.
Grind coconut, cashew and khus khus together to a smooth paste and keep aside. Grind tomato separately.
Heat  2 tablespoon oil in a non stick tawa and shallow fry the fish pieces.(fry the fish in a low flame, it should not be fully fried, just cooked). Remove the fish pieces from the tawa.

Add the remaining oil to the tawa, add chopped onion and saute till translucent. The add the ginger garlic  chilli and shallot paste to this and saute. When the raw smell goes add coriander pdr and mix well. Then add the tomato paste and saute again.  After that add the coconut paste to this and mix well. Add 1 cup water and salt to this and let it boil. The gravy should be semi thick. Finally add the fried fish pieces and cook for 1 min. Remove from fire and garnish with coriander leaves. I t is good combination with steamed rice.

Ingredients:

Maida                            : 1 cup
Butter                            : 2 tbsp
Milk                              : 3/4 cup
Cooking soda                : a pinch
Baking powder              : a pinch

For sugar syrup

Sugar                           : 3/4 cup
Water                           : 1/4 cup
Cardamom pdr            : a pinch
Lemon juice                : 1/2 tsp
Oil to fry

Method:



In a bowl mix maida, baking pdr and cooking soda. Add melted butter to this and mix well.
Add the milk to this and knead it to a soft dough and keep it covered with a damp cloth for 20 mins.



In the mean time, in a pan add sugar and water and let it boil for 2 -3 minutes in a low flame. When it comes to one string consistency remove from fire and add the lemon juice and cardamom pdr. Keep it aside.
Divide the dough into lemon sized balls. make it little flat and make a small dent in the middle and keep it aside.  Heat oil in a frying pan and reduce the flame. The whole frying process should be in low flame otherwise the outer part will become brown and the inner part remain uncooked.
Slowly add the badusha one by one to the hot oil. when it become crispy drain from oil.
Soak them in sugar syrup for 10 mins.  Remove from the syrup and arrange in a plate.

Ingredients:

Batura

Maida                                   : 2 cups
Yoghurt                                : 1/2 cup
Dried yeast                           : 1/4 tsp
Sugar                                    : 1/4 tap
Warm water                          : 2 tbsp
Salt to taste
Oil for frying


Method


Add dry yeast and sugar to warm water and keep for 5 mins.
Mix maida with salt and  yeast mixture.  Add curd to this, mix well and drizzle required warm water and knead it well to get a soft dough. Apply little oil over the dough and cover it with a damp cloth.
Let it rest for one hour. After one hour knead once again and make equal sized balls.
Heat oil in a kadai.
Dust the rolling surface with flour and  roll the ball into thick large circle.  Slowly drop the batura into hot oil and gently press it with the spatula to puffs it up.
Gently flip it to other side and remove it from the oil when it turns into light golden brown colour.
Place it in a paper towel to remove excess oil. Repeat the process with the remaining balls.
Serve hot baturas with Channa masala!