The recipe in short :- Take two lime and give a little roll with ur palm on the lime just

to loosen the skin abit. Cut each

lime into small pieces (4 or 8 small pieces if you want). Put them into a glass. Next, take 6 to 8 fresh mint leaves and
add them into the same glass with the lime pieces, add two teaspoon of sugar (you can add the sugar according to
amount of sweetness you want). Then comes the main part, squash the lime and the mint nicely and slowly, DONOT
crush or mash it vigorously as it will extract the bitter part from the lime and the mint leaves too.Then put some
SPRITE/ LIMCA/ or any lemon juice into it. Lastly put some crushed ice cubes on top and serve chilled.
A very Yummillicious recipe shared by Farah Pasha. I am going to try out this weekend . What about
you?

Fish Korma

1 kg Rahu /katla fish ( marinated with red chili powder )
1 kg onions
2 tbs ginger garlic paste
1 cup oil
1/2 cup curd
Gota garam masala
few dried chillies
Shan korma masala
handful of Kismish
sugar 2 teaspoons
salt to taste
METHOD
Fry the fish Make sure u dont over fry it keep aside
take half the onions and fry it till golden brown and make a paste wit curd
the other half fry till cooked but translucent add the ginger garlic paste and gota garam masala and the
brown onion paste fry for about 7/8 mins then add the kishmis,dried red chilis and the Shan korma
masala fry for another 34 mins then add the fish and keep in dum for 10 mins ....
serve with Pulao
1 kg Rahu /katla fish ( marinated with red chili powder )
1 kg onions
2 tbs ginger garlic paste
1 cup oil
1/2 cup curd
Gota garam masala
few dried chillies
Shan korma masala
handful of Kismish
sugar 2 teaspoons
salt to taste
METHOD
Fry the fish Make sure u dont over fry it keep aside
take half the onions and fry it till golden brown and make a paste wit curd
the other half fry till cooked but translucent add the ginger garlic paste and gota garam masala and the
brown onion paste fry for about 7/8 mins then add the kishmis,dried red chilis and the Shan korma
masala fry for another 3/4 mins then add the fish and keep in dum for 10 mins ....
serve with Pulao



Egg Curry with Fennel Tempering..

Recipe:
Boil eggs, make slits and fry them to a golden
Heat oil and add about a tsp of fennel seeds and one bay leaf.
Add a mix of 2-3 tbsp fine onion paste, 2 tsp ginger paste and 1/2 tsp garlic paste, a little haldi and chilli
powder.
You may add tomatoes if you wish ( I did).
Fry the masala well till oil seperates.
Add boiled eggs and boiled potatoes.
Cook on low heat with a minimum of water.
You may cook the potatoes in the gravy itself also.
Take off fire with green chillies, dhania patta and just a pinch of fresh fennel powder. ( I garnished with
fennel leaves since I had them and the aroma is really fab)..