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Ranith Gada

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Ranith Gada

Ranith Gada Recipe, How To Make Ranith Gada Recipe

How to makeRanith Gada?How to cookRanith Gada?Learn the recipeRanith Gadaby vahchef.For all recipes visit

About Recipe

How to make Ranith Gada

(42 ratings)
0 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Ranith Gada
Author : sreya85
Main Ingredient : Fish
Servings : 0 persons
Published date : October 14, 2007

Ingredients used in Ranith Gada
• Caraway Seeds 1/2 Teaspoons.
• Cumin Seeds 1 Teaspoons.
• Asafoetida a Pinch.
• Cloves 3 Numbers.
• Aniseed Powder 1 Teaspoons.
• Ginger Powder 2 Tablespoons.
• Turmeric 2 Tablespoons.
• Red Chili Powder 1 Tablespoons.
• Mustard oil 2 Cup.
• Fish 2000 Grams.
• Salt 2 Teaspoons.
How to make the recipe:
1. Deep fry in oil the dressed fish pieces including the heads, in a #39;Kadahi #39;, till these are brown and stiff. Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides. Take out the fully fried pieces from the #39;Kadahi #39;, with the perforated ladle, after draining all oil. Keep aside in a plate. 2. Now in an earthenware cooking pot ( #39;Leij #39;), or a steel or tinned brass or copper #39;Patila #39;, of about 3 litres capacity or more, pour a litre of water, and add the Spices, Ingredients no. 3 to 8, and also the oil left over, after frying of fish pieces. Sometimes more oil is used in deep frying to save time. In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish. Stir the #39;Masala #39;, oil and water, by a ladle and bring the cooking pot to a boil. Add the fried fish pieces to the boiling gravy. 3. Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show. 4. Add #39;Garam Masala #39; or #39;Vari Masala #39;, and cook for a few minutes more. The Curry is served cold usually with Plain Cooked Rice. It can keep for a couple of days even in hot weather, but for a longer time during winter. The Fish Curry is therefore usually cooked at one time, to be served for several days. Cold Fish Curry is relished more, than when it is hot, because of its thick congealed gelatinous gravy. Tamarind, Tomatoes, tart Apples, Prunes, fresh Plums, or fresh or dry Apricots, are also added some-times, in addition to #39;Masala #39;, to impart a pleasant tart taste to the Curry. For the above Recipe we would require about 50 gm. of Tamarind or 100 gm. of Tomatoes, or a couple of tart Apples, or a dozen of Plums or Prunes or fresh or dry Apricots. The Tamarind is kept soaking in a cup of boiling water, before hand, cooled and mashed and the strained pulp is added, after the fish pieces have boiled for a few minutes. If Tomatoes are used, these are dipped in boiling water for a minute, and then plunged in cold water. Thereby their skins are peeled off easily. After mashing and straining, the sauce is added, while the curry is boiling. Pared tart Apple quarters, after coring, or Prunes, or fresh whole tart Plums or fresh or dry Apricots, are also added, while the fish pieces are boiling. Sour dried Apricot halves; with stones removed, are available in the market and are called #39;Chera Naem #39;. A cried variety of plums called Prunes (K- #39;0luv Bukhar #39;), are also sold in the market.


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Ranith Gada


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Sri Lankan delicacies has been affected by numerous traditional, social, and other aspects. a number of the basics of Sri Lankan food are rice, coconut, and spices. The latter are utilized because of Sri Lanka's history like a spice maker and trading post over numerous generations.


The key characteristic of Sri Lankan cuisine is steamed rice, dished up with a curry of fish, chicken, beef, mutton, or goat, together with other curries made out of veggies, lentils, or fruits. Recipes are combined with pickled vegetables or fruits, chutneys, and sambols. Specifically, popular is coconut sambol, a mixture of ground coconut blended with chili peppers, dried Maldive fish, and lime juice.


A standard sweet in Sri Lanka is kevum, an oil cake made out of rice flour and treacle and deep-fried into golden brown. There are lots of versions of kevum. Moong Kevum is a version where mung bean flour is converted into a paste and in the shape of diamonds prior to cooking. Other kinds of kevum include athiraha, konda kevum, athirasa, and handi kevum.


Although Sri Lankan meals has resemblances to South Indian meals, still it continues to be remarkably its very own type of delicacies. Sri Lanka, being an island having a tropical weather, coconuts and fish are two most significant aspects of Sri Lankan food. Fish is made into curries, and coconut in a few variety or any other, is a dominating ingredient in cooking.


Some things about Sri Lankan meals can be stated with assurance: Sri Lankans extensively adore spices, they love food that blows up with taste, and lots of appreciate deep-fried, and incredibly delicious, snacks. Whatever you choose to consume in Sri Lanka, your mouth will probably delight with pleasure. Foods in Sri Lanka can be hot or very moderate or can be combo being significantly a matter of individual desire. Sri Lankan meals are distinctive for their Culture.



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