Wash and thoroughly dry the fish. There should not be any excess moisture on the surface of the fish.
Sprinkle 8 grams of salt and 3 grams of turmeric powder and toss to coat. Set this aside to marinate (in the refrigerator if it is a hot day).
Slice 100 grams of cleaned onions along the length. These will be used to make birista (fried onion).
Roughly cube 150 grams of cleaned onion and put it in the jar of a grinder.
Peel fresh ginger, chop roughly and add it to the same jar.
Grind the onion and ginger until smooth. Don’t add any extra water during grinding.
Cube the tomatoes into small chunks.
Slit green chillies along the length.
Weigh the yoghurt, then beat with a fork until smooth.
Weigh out the dry spice powders in a bowl together—turmeric, cumin, red chilli, and Kashmiri red chilli.
Heat a kadai or a wok until very hot (250ºC). Pour all of the mustard oil (80 grams) and wait for it to start smoking. Once it smokes, lower the heat and wait for the smoke to subside and the oil to cool down a little.
Next, add the sliced onions from Step 3 and fry patiently until barely light brown. This should take about 6 minutes for this quantity of onions. Immediately strain and set aside. Remember, the onion will keep darkening due to residual heat even after you take it out of the oil. If it darkens too much it will turn bitter.
In the same oil fry the marinated fish in small batches. For a kalia, the fish should be nicely browned outside. Set the fried fish aside. We will cook the kalia in the same oil so that the sauce has the flavour of the fish.
Add ghee to the oil and wait for it to melt.
Lower the heat. Add dried red chillies, bay leaves, and whole garam masala, i,e, cardamom, cloves and cinnamon, and finally whole cumin seeds.
Add the onion and ginger paste. Braise this until it darkens in colour and the moisture dries up.
Add the dry spice powders, stir and sprinkle a couple of tablespoons of hot water to prevent them from sticking to the pan and burning. Braise until the raw smell of the spices goes away (about 6 minutes).
Add the salt and the sugar.
Add the diced tomatoes and cook covered until softened. At any stage during the cooking add splases of hot water to prevent the spices from burning.
Turn up the heat, and add the beaten yoghurt stirring vigorously so that the yoghurt doesn’t split.
When the oil (rogan) floats to the top, add the raisins and stir.
Once everything is well cooked, add 500 grams of boiling hot water.
When the sauce comes up to the boil, gently introduce the fried fish into the sauce. Also add the slit green chillies and the fried onions from Step 12.
Simmer the kalia until the consistency is like a sauce. A kalia should not be too thick. Plus, keep in mind that the fish will soak up a lot of the sauce and the gravy will thicken by the time you serve it.
Turn off the stove, sprinkle garam masala and cover with a tight lid. Let this rest for at least half an hour before serving with plain boiled rice, or a pulao .
Weigh out the dal and add it to a dry pot (preferably a kadai or wok), set on medium heat.
Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown. Here, it is important to keep the dal moving while it is in the pan to ensure that all surfaces of the grains roast evenly. Be particularly alert once the dal has taken on a light, brown colour, as it is during this stage that the dal has the tendency to burn easily.
Transfer the roasted dal into a boiling pot immediately (do not hold it in the hot pan, as it will continue to brown when kept in contact with heat).
Wash and rinse the dal thoroughly.
Add 550 g water to the washed dal.
Boil it on medium heat for about 20 minutes. While we want the dal to be completely cooked, we still want the individual grains to remain unbroken. So, check frequently to ensure that the dal doesn’t turn into mush and lose its texture.
Chop the cauliflower into 2-cm florets, the carrot into 1-cm cubes, and the tomatoes roughly. Shell the peas and slit the green chillies.
Heat up the kadai once more and add 10 g mustard oil.
Once the oil has smoked lightly and lost its pungent smell, temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli.
Add the carrots and stir-fry them for 1 minute.
Next, add the cauliflower florets and fry them for another minute.
Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.
Pour in the roasted, boiled dal with its water.
Add the salt, sugar and turmeric, and stir them in.
Allow the dal to bubble for about 6 minutes on low heat. Don’t increase the heat level or the liquid in the dal may dry up.
Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.
Cover the pan with a lid and allow the dalto soak up the flavours from the garnish before serving.
Preheat the oven to 180°C. Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
In a large bowl, combine the yogurt, sugar, and eggs – stirring until well blended.
Add the flour, baking powder, salt and zest, mixing to just combine.
Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
Pour the batter into prepared pan.
Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve