Lightly grease baking tin with oil .Here I used square shaped glassware
Or u can place cling wrap in the bottom of the vessel and keep aside
Pour water into a bowl and sprinkle gelatine little by little and keep aside for 10 minutes .
Then add rose water ,gelatine mix and sugar to a large heavy bottomed pan ..Mix well
Now heat this by stirring continuously till all the gelatine and sugar gets dissolve.
Now reduce the heat and let this mix cook for 25 minutes ..No need to stir in between ..
After 25 minutes take out the pan and to this add lemon juice ,colour and crushed
pistachio .Mix well ..leave for 5 minutes
Then pour into the greased tin and leave for 2 hours (or until it reaches room temperature )
Then keep it in the refrigerator for 12 hours by covering the top using cling wrap
Mix cornflour and sieved Icing sugar well and spread well in a tray
Here I used cling wrap, so just turn the vessel upside to the sugar mix .Remove the Cling wrap and sprinkle sugar mix both sides of the delight.
Then dip the knife in the sugar mix and cut our turkish delight into small squares (by dipping the knife in the sugar will help to cut the delight easily)
Again roll/toss/dust each pieces in the cornflour sugar mix and keep in a air tight container..For that …
In the bottom of the container first lay a baking parchment paper and sprinkle some sugar mix then place one layer then sprinkle the sugar and place the paper and do the same procedure with the rest pieces ..
When i saw this recipe got excited and tried the same day ..
The problem I faced here is with my elder son:( coz he did like the texture and all.. but the smell … 😉 he was not that happy with the rosewater smell ..So next time I am going to add strawberry essence(his favourite) instead of rosewater and make him happy ..
And this is the simple version of Turkish delight ..In the authentic version have to stir for soooo long and used cornflour instead of gelatine ..As I did tasted both version ,this version does 90% justice to the real one ..With the two kids running around ,not able to think of doing the authentic in near future .. 🙂 And I will def share the recipe with u my dear ones when I do ..
So dear mamas get ready and make ur kids happy 🙂
Caster sugar is nothing bur our white sugar only but finely powdered white sugar
Cut king fish(flesh only) and sardine into small pieces..
Wash again and drain them ..
Then marinate them with chilli powder,turmeric powder,vinegar and salt ..
Keep it for minimum 1 hour
Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..
Keep aside ..
Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one
Then saute ginger ,garlic ,green chilli and curry leaves ..
When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..
Then saute for few seconds in a very low flame until the raw smell of the powders go..
Then to this add salt ,vinegar and water ..
Boil well..To this add fried fish pieces and cook for 10 minutes in medium flame …
Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )
The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂
So use the pickle after 2 weeks .. Keep in an airtight container …
In the very first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..
When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂
So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..
So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉
Then add chopped onion,ginger ,green chilli,salt and curry leaves ..
Saute them till the onion become soft ..
Then add turmeric powder and chilli powder ..
Saute till the raw smell goes ..
Finally add chopped tomato..
Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..
Then open the lid and cook until the raw smell goes ..
Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..
Then serve with rice ,dosa,chapati…
Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂
Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..