Pinwheels Samosa

Pinwheels Samosa

Achari Mushrooms With Mint Coriander Chutney

Achari   Mushrooms  With  Mint  Coriander  Chutney

Ingredients

Button Mushroom 20
Mustard Oil 3 tablespoons
Asafoetida 1/4 teaspoon
Cumin powder 1 teaspoon
Onion seeds  (kalonji) 1/2 teaspoon
Fennel seeds- powder (saunf) 1/2 teaspoon
Mustard seeds- powder 1 teaspoon
Fenugreek seeds- powder (methi dana) 1/4 teaspoon
Onion  3 tbsp paste
Ginger-garlic paste 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Black salt (kala namak) 1/2 teaspoon
Salt to taste
Vinegar 3 tablespoons
Fresh coriander leaves chopped 1 tablespoon for garnish

Method

Separate stems and caps of the mushrooms. Discard the stems.
 Heat oil in a non-stick kadai. Add asafoetida, cumin powder, onion
 seeds, fennel powder, mustard seeds powder, fenugreek seeds powder
 and saute on low heat.
Add onion paste, mix well and sauté.
Add ginger-garlic paste and mix lightly. Add mushroom caps,
mix and saute on high heat.
Add red chilli powder, turmeric powder, black salt, salt and toss to
 mix. Add vinegar and mix and cook till almost dry.
Add coriander leaves and mix. Transfer into a
serving plate and serve hot. Garnish with Onion Rings, Lemon wedge.

Vada Pav With Boondi Garlic Dry Chutney

Vada Pav With Boondi Garlic Dry Chutney

 

Kolhapuri Misal Pav

Kolhapuri Misal Pav

Ingredients

Sprouted moth( Matki ) boiled 1 1/2 cups
Oil 5 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida 1/2 teaspoon
Turmeric powder 3/4 teaspoon
Salt to taste
Goda masala 1 1/2 teaspoons
Onions chopped 2 medium
Ginger 1/2 inch pieces
Garlic 4 cloves
Cinnamon 1 inch stick
Cloves 7-8
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Dry coconut (khopra) grated 2 tablespoons
Tomato chopped 1 medium
Red chilli powder 2 teaspoons
Kokum petals 5-6

To serve

Farsan as required
Onions finely chopped 2 medium
Tomatoes finely chopped 2 medium
Fresh coriander leaves finely chopped 1/4 cup
Lemon wedges a few
Potato cubes deep fried 1 cup
Pav as required

Method

Heat 2 tbsps oil in a non stick pan. Add mustard seeds and ¼ tsp asafoetida.
When the seeds splutter add matki, ¼ tsp turmeric powder and salt and mix.
 Add ½ cup water and cook.
Heat 3 tbsps oil in another non stick pan. Add 1 tsp goda masala to the matki and mix.
Add onions to the second pan and sauté. Roughly chop garlic cloves and
ginger and add to the onions.
Add cinnamon, cloves and saute. Add cumin powder, coriander powder
and ¼ tsp turmeric powder and mix. Add dry coconut and sauté till
 coconut becomes golden. Add tomato and sauté for 2 minutes.
Transfer this mixture into a mixer jar, cool and grind to a fine paste
 with a little water.Heat ¼ cup oil in another non stick pan. Add ¼ tsp
 asafoetida, ¼ tsp turmeric powder and red chilli powder and sauté for 2 minutes.
Add the ground masala, 2 cups water, salt, kokum and mix.
Add salt and mix and bring it to a boil.Add ½ tsp goda masala and mix.
Simmer for 3-4 minutes.
To serve place some farsan in a serving bowl, put some matki
mixture over it, pour some of the gravy on top. Serve some
gravy in a separate bowl too.
Sprinkle onions, tomatoes, coriander leaves on top.
Serve immediately with fresh pav, lemon wedges and fried potatoes.

Matar And Onion Kachori

Matar And Onion Kachori

Grilled Paneer With Mint Chutney

Grilled Paneer With Mint Chutney

Hearts Beetroot Tikki With Pudina Chutney

Hearts Beetroot Tikki With Pudina Chutney

Ingredients

Wash, Peeled , grated raw Beetroot 5 medium size...
Boiled , peeled, mashed Potatoes 4 - 5 medium size
Salt as per taste
Onion 1 Medium chopped
Coriander leaves 4-5 sprigs
Ginger Garlic paste 1 tbsp
Roasted cumin powder 2 tsp
Dry mango powder- 2 tsp
Unsalted roasted peeled peanuts 1/2 cup coarsely powder
Cornflour 1 tbsp
Water 4 tbsp
Dry bread toast crumbs as needed
Ghee for shallow frying

Method

 Wash and peel the beetroot. Shred in the food processor or with a thick side grater.
Sprinkle salt n set aside for 10 minutes.
Mash the potatoes and add in the onion, green chillies , coriander, ginger garlic paste . Mix well.
Cover and keep aside and work on the beetroot.
Squeezed the liquids aside and use for soup. (If )
Add in cumin powder dry mango powder- and peanuts coarsely powder .Mix well.
Check the seasoning ..( salt and spices or add and adjust as needed
Pinch the amount needed and make tikkis with it.
Roll the amount needed in your palms and make a ball and then flatten them a bit..
Do the same for all and keep aside
In a separate bowl, mix the cornflour and water .
Dip the tikkis in the cornflour & water mixture and then into bread crumbs .
Place on a plate.
Once done cover with plastic wrap and keep in the refrigerator for an hr.
Once ready to fry. Heat oil in a skillet or non stick pan on medium flame.
When the oil is hot. Carefully place the tikkis into the oil and allow to cook for about a minute and a half.
When you see the color changes, turn the tikkis and allow to cook on the other side as well.
Remove from oil and transfer into a platter lined with a paper towel.
Serve hot with some green chutney .

Beetroot Chakli

Beetroot Chakli

Ingredients

Rice flour 1 1/2 cup
Gram Flour 1/4 cup
Beetroot Puree ¾ cups
Red Chili powder 3/4 teaspoon
Asafoetida powder 1/4 teaspoon
Sesame seeds (white) 3/4 teaspoon
Butter (room temperature) 2 Tablespoons
Salt 1 teaspoon
Oil for deep frying 

Method

Mix all dry ingredients in a bowl. (Rice flour, gram flour, red chili powder, asafoetida powder and salt)
Add the sesame seeds, crumble the butter into the flour and mix. Slowly add beetroot puree and make stiff dough. Place star shape disc in the chakali maker
Fill the chakali maker with some dough with star hole plate. Make sure you grease some ladles to press the chakali first in that then drop them in oil. This is to ensure that we get a properly shaped chakali
Heat oil in kadai, and deep fry chakali over medium flame.
Remove them out and drain excess oil in a paper tissue. Let them cool completely,

Store in air-tight box for upto 3 weeks.

Corn Chilly Cheese Toast With Tomato Sauce

Corn Chilly Cheese Toast With Tomato Sauce

Ingredients


Bread - 6 slices...
Cheese - 3 tbsp (I used mozzarella)
Cheese spread any flavor 3 spoon
Green Chillies - 2 (thin long variety)
Onion 1 fine chopped
Green Capsicum - 2 tbsp cubed
Boiled Corn with salt ( a pinch )
Pepper powder - 1/2 tsp
Italian Seasoning 1/2 tsp(optional)
Salt - to taste

Method

Cut green chillies finely, cube the capsicum - set aside. Take grate cheese in a bowl and mix green chillies and capsicum, boiled corn , onion , cheese spread with it. Add pepper and salt.
Take the bread slice and apply the cheese chilli mixture. Sprinkle seasoning. Meanwhile preheat oven at 180 deg C for 10mins and bake it at the same temperature for 3-5mins until cheese melts completely the turn the knob to grill mode and grill it for 3mins till the cheese bubbles and starts browning.
Cut diagonally and serve hot with tomato sauce!


# My suggestion..

You can add colour capsicums like yellow and red to make the toast colorful or deseed the tomatoes and add it. If making in stove top just toast the bread slightly till crisp on dosa tawa then spread the cheese chilli mixture and place it on the tawa again with cheese side up...Do not flip..Cook till cheese melts and serve hot. The browning of cheese will be missing in the stove stop method but it will still taste good. You can garnish with coriander leaves finally on top of the cheese mixture. I used mozzarella cheese, you can even use cheddar cheese too. Use long green chillies as it is less ..

Papad Paneer Ke Kurkure With Corainder Chutney N Tomato Sauce Served In Papad Katori

Papad Paneer Ke Kurkure With Corainder Chutney N Tomato Sauce Served In Papad Katori

Ingredients

Urad dal papads crushed lightly...
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 4 tablespoons
Oil for deep-frying

Method

Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.
Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.
Apply green chutney on one side of the cottage cheese fingers and cover with another finger.
Spread the crushed papads evenly on a plate.
Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.
Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice..

Batata Vada With Garlic Chutney , Fried Chilly Or Vada Pav

Batata  Vada  With  Garlic  Chutney , Fried  Chilly  Or Vada  Pav

Ingredients

For batata vada

•Boiled Big potato - 2 nos
•Green chillies - 2 nos ( finely chopped)
•Cumin seeds - 1/2 tsp
•Salt - as needed
•Coriander leaves - few
•Lemon juice - 1/2 tsp
•Ginger&Garlic paste - 1 tsp
•Turmeric powder - 1/4 tsp
•Hing/Asafoetida - 1/8 tsp
•Cooking oil – 2 tsp
•Mustard seeds – 1/2 tsp
•Curry leaves - few

For dry garlic chutney

•Dry coconut powder - 3 tbsp (Kobbari podi)
•Red chilli powder - 2 tsp
•Garlic cloves - 6 nos
•Salt - as needed

For green chutney

•Coriander & Mint leaves - 1/2 cup
•Green chillies - 2 nos
•Lemon juice - 1/2 tsp
•Ginger - Small piece
•Garlic - 2 cloves

For Batata Vada Batter

•Gram flour/Besan – 1 cup
•Rice flour – 1 tbsp
•Cooking soda – a pinch
•Salt – as needed
•Red chilli powder – 1 tsp
•Turmeric powder – 1/8 tsp
•Water – as needed ( to make bajji batter consistency)
Pav buns – 6 nos
 Butter – as needed

Method

•Wash & pressure cook potatoes.Peel the skin and mash it well.Set aside.Now take the
mashed potatoes  & add finely chopped green chillies,turmeric powder,salt,coriander
leaves and ginger garlic paste.
 Mix well.
•Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt.
Keep it ready in a bowl.Again grind the ingredients for “Green chutney” and keep aside.
•Now heat oil in a pan and splutter mustard seeds & curry leaves.Add the mashed potato
mixture & mix well until everything comes together as a mass.Remove & let it cool.
Then make golf sized balls and keep it ready.U can make it flat or round balls.

Now prepare the bonda batter by mixing all the ingredients in a bowl.
Mix well and dip the potato balls.
•Heat oil and put a pinch of batter for testing the heating point of oil.
If the batter rises up immediately,heat is just right.Simmer the flame &
drop the bonda in batches,cook them both the sides.Remove & drain the oil.
While u deep fry the bondas,u may get some tail portions,collect them
together,crush it using ur hands and mix with dry garlic chutney.
They are nothing but besan crumbs.But this step is completely optional.
If u don’t want to follow this,just remove them and have it as such.
It tastes super crispy.
•Take the pav buns and slit it like an open book using a knife.
Now heat the dosa pan and add 2 tbsp of butter.
Sprinkle some dry garlic chutney powder and place the pav buns over the
 chutney powder.Grease it well in the inner part.
•Take the roasted buns and sprinkle some more garlic chutney powder if needed.
Then apply green chutney on one side of pav and place the batata vada.
Cover it and serve immediately with fried green chillies on side.



















































































 

Misal Pav

Misal   Pav .

Ingredients

 
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1/4 tsp clove powder
1/4 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tbsp misal masala (readily available in the market)
a pinch of sugar (optional)
salt to taste

1 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)
For Serving
1 cup mixed farsan
8 tbsp finely chopped onions
4 lemon wedges
8 laadi pavs
 

Method

For the misal

1. Heat the oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium
flame for 4 to 5 minutes.
3. Add the tomato purée, clove powder, cinnamon powder, turmeric powder, coriander-cumin
seeds powder, chilli powder, misal masala, sugar, salt and ¼ cup of water, mix well and
simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.
4. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2
minutes, while stirring continuously.

Chicken 65

Chicken 65

Ingredient

Oil To Fry
Cornflour 2 Teaspoons
Aji no moto(MSG) 1/2Teaspoons
Curry Leaves 4-5 numbers
Ginger/Garlic paste 2Teaspoons
Ginger-chopped 1/2Teaspoons
Garlic-chopped 1Teaspoons
Cumin seeds, Pepper powder,chilli powder,salt 1/2 tsp each teaspoons
Egg 1Numbers
Red color(Optional) 2-3Drops
Chicken-dark meat(boneless thigh meat) 2Lbs
Green Chilli 4-5Numbers
Coriander leaves-chopped 1/2Bunch

Method

To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in)
Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-

This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve hot.

Pav Bhaji With Masala Papad

Pav  Bhaji  With  Masala  Papad

Ingredients

 For The Chilli-garlic Paste  (makes Approx. 1/4 Cup)
 5 to 6 whole dry kashmiri red chillies , deseeded
 8 to 10 clove garlic(lehsun) , roughly chopped

 For The Bhaji

 2 tbsp butter
 1 tbsp oil
 1 tbsp cumin seeds (jeera)
1 tsp ginger paste
 3/4 cup finely chopped onions
 2 cup chopped capsicum - green / red / yellow
 1 1/2 cups finely chopped tomatoes
 1 1/2 tbsp pav bhaji masala
 2 tsp chilli powder
 salt to taste
 1/2 cup boiled and lightly mashed green peas
 1 1/2 cups boiled , peeled and mashed potatoes
 2 tbsp finely chopped coriander (dhania)

 For The Pav

 8 ladi pav
 8 tsp butter for cooking
 1 tsp pav bhaji masala
For Serving
 1 cup finely chopped onions
 4 lemon wedges
 4 roasted papad
 4 tsp butter

For The Garnish

 4 tbsp chopped coriander (dhania)

 Method

 For the fresh red chilli-garlic -

 1. Soak the red chillies in enough warm water for atleast an hour.
 2. Drain the chillies, add the garlic and blend in a mixer till smooth,
     adding little   water. Keep aside.

For the bhaji

 1. Heat the butter and oil in a kadhai and add the cumin seeds.
 2. When the seeds crackle, add the chilli-garlic and  ginger  paste and sauté on
      a medium   flame for 1 to 2 minutes.
 3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
 4. Add the capsicum and sauté for 1 more minute in another kadai.
 5. Add the tomatoes and cook for 3 to 4 minutes, mash well using
    a potato masher.
   Add saute three color capsicums to above onion and tomato .
 6. Add the salt, pav bhaji masala, chilli powder  and cook for another 2 minutes.
 7. Add the green peas, potatoes, mix well and cook along with 1/3 cup
    of water for 1 to 2 minutes, while mashing it with the help of a  masher.
 8. Add the coriander, mix well and cook for 1  minute.

For the pav

 1. Slit 2 pavs vertically and keep aside.
 2. Heat a large tava, add 2 tsp of butter and pav bhaji masala
 slit open the pavs and place on it.
 3. Cook on a medium flame till they turn light  brown and crisp on both
    the sides. (add more butter if required).

 How to serve

 1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of
 onions, a lemon wedge and a papad on a plate.
 2. Top the bhaji with 1 tsp of butter and serve
 immediately garnished with 1 tsp of coriander.

Kamal Kakdi Ke Shammi Kababs

Kamal Kakdi Ke Shammi Kababs -   ( Lotus stem 's Shammi  Kababs )

Ingredients

Lotus stem 300 grams
Potatoes boiled and grated 3 medium
Salt to taste
Green chillies chopped4-5
Ginger chopped1 inch piece
Fried onion 1cup
Chaat masala 2 teaspoons
Nutmeg powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped1 tablespoon
Roasted chana dal powder 1-2 tablespoons
Lemon juice 1 tablespoon
Oil to shallow fry
For garnishing
Fresh red chilli cut into flower1
Spring onions cut into flower
3-4 Mint chutney as required

Method

Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Boil them with one cup of water in the pressure cooker for about two whistles. Drain.
Wipe dry again. Roast them over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl. Add salt, green chillies, ginger, chaat masala,fried onion chopped roughly,  nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder.
Heat sufficient oil in a shallow pan. Shape the mixture into even sized kababs. First fry one kabab to see if it holds shape and does not break up.
Then add a few more kababs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown.
Drain and place them on an absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers.
Serve hot with green chutney.

Lotus Stem - Nadru Ki Bhajiya

Lotus Stem -  Nadru  Ke  Bhajiye

Ingredients

1 cup  lotus stem slices
Oil for frying
4 tbsp gram flour
Salt to taste
Crushed Black Pepper to taste
1 - 2 tsp red chilli powder  or as per taste

For Batter

1 cup gram flour
2 tsp chilli flakes
1 /2  turmeric powder
Salt to taste
1 - 2 tsp carom seeds

For Garnish
Sweet Chilly Sauce as required

Method

To prepare batter in a bowl add gram flour, chilli flakes, turmeric powder, salt, carom seeds,
 water and mix well. Rest for 10 to 12 minutes.
Chop lotus stem into slices. Heat oil in a pan for frying.
In a bowl add gram flour, salt, crushed black pepper and mix well.
Put the lotus stem slices in gram flour mixture and add red chilli powder.
Coat these lotus stem slices in the batter and fry them in hot oil. Further remove them on a tissue paper.
Place butter paper in the dish and arrange the lotus stem bhajiya. Serve with  sweet chilly sauce.

Arbi 's ( Colocassia ) Cutlet

Arbi 's Cutlet

Ingredients


Colocassia (arbi) 500 grams...
Ghee to shallow fry 1 1/2 tablespoons
Cumin seeds 1/2 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 3-4 cloves
Carom seeds (ajwain) 1/2 teaspoon
Green chillies chopped 2
Garam masala powder 1/2 teaspoon
Salt to taste
Dry mango powder (amchur) 1/4 teaspoon
Black peppercorns,
crushed 1/4 teaspoon
Chaat masala 1 teaspoon

Method

Boil colocassia in sufficient water till soft. Cool, peel and mash. Heat ghee in a kadai and add cumin seeds, as it changes colour add chopped ginger and garlic and sauté. Add carom seeds and sauté for another minute. Add green chillies and garam masala powder.
Stir, add mashed colocassia and sauté for two to three minutes. Add salt to taste, dry mango powder and crushed peppercorns and sauté till the mixture leaves the side of the kadai. Remove from heat and set aside to cool.
Divide the mixture into sixteen equal parts and shape them into tikkis. Heat a little ghee in a pan, place a few tikkis on it and shallow-fry till golden on both sides. Similarly shallow-fry all the tikkis.
Drain them onto an absorbent paper. Serve hot sprinkled with chaat masala. Serve with sweet chilli sauce.

Mozerralla Cheese Stuffed Rice Fritters With Cheese Dip

Mozerralla Cheese Stuffed Rice Fritters With Cheese Dip

Ingredients

 Rice cooked 1 cup
Salt to taste...
Black pepper powder to taste
Refined flour (maida) 1 tablespoon
Milk 1 tablespoon
Fresh bread crumbs 1 cup
Processed cheese ½ centimeter cubes100 grams
Onion chopped1 medium
Oil to deep fry

Method

Add the salt, black pepper powder, refined flour and milk to the left over rice. Mix well. Add the fresh bread crumbs and mix well. Set aside in the refrigerator to chill.
Divide the rice mixture into equal portions and shape them into balls. Insert a cheese cube into the rice ball, enclose it properly and then flatten it slightly.
In a few rice balls, insert the filling of chopped onions. Shape these into perfect round balls.
Heat sufficient oil in a non-stick kadai. Deep fry the cheese stuffed fritters and onion stuffed fritters till golden and crisp. Remove and drain on absorbent paper.
Serve hot with any dips or sauce.

Beer Battered Prawns With Tartar Dip

Beer Battered Prawns With Tartar Dip

Ingredients

2⁄3 cup all-purpose flour or rice flour ...
1 teaspoon salt n white pepper pd
1⁄2 cup beer of ur choice I used Carlsberg's Beer
1 egg beaten
1 tablespoon vegetable oil
oil fr frying as needed
For coating needed dry mix 2 tbsp flour or rice flour , 1/2 cornflour, as per taste
salt and pepper , keep aside

Method

 Mix flour or rice flour , salt, white pepper pd in a bowl using a fork.
Beat beer, egg and oil together in a separate bowl..
Stir into flour mixture until well blended.
Batter should be pretty smooth and moderately thick.
Dip fish( basa/bombay duck/ shrimp, in dry coating first and then beer batter
 mix then deep-fry in hot oil ,until it becomes golden.
Drain, and serve while hot and crispy.
Serve with  Tartar Dip & Salad.

Beer Battered Bombay Duck ( Bombil ) With Tartare Dip

Beer Battered Bombay Duck ( Bombil ) With  Tartare Dip

Ingredients

2⁄3 cup all-purpose flour or rice flour ...
1 teaspoon salt n white pepper pd
1⁄2 cup beer of ur choice I used Carlsberg's Beer
1 egg beaten
1 tablespoon vegetable oil
oil fr frying as needed
For coating needed dry mix 2 tbsp flour or rice flour , 1/2 cornflour, as per taste
salt and pepper , keep aside

Method

 Mix flour or rice flour , salt, white pepper pd in a bowl using a fork.
Beat beer, egg and oil together in a separate bowl..
Stir into flour mixture until well blended.
Batter should be pretty smooth and moderately thick.
Dip fish( basa/bombay duck/ shrimp, in dry coating first and then beer batter
 mix then deep-fry in hot oil ,until it becomes golden.
Drain, and serve while hot and crispy.
Serve with  Tartar Dip & Salad.