Monday, February 22, 2010

POTATO PODIMASS.




  1. Potato(boiled n mashed) - 4 no s
  2. Pearl onion(small sliced) - 1 ½ cup
  3. Green chilly(half slit) - 3 no s
  4. Turmeric powder - ½ tsp
  5. Chilly powder - 1/2 spoon
  6. Mustard seeds - 1 tsp
  7. Oil - 2tsp
  8. Curry leaves - ½ spring
  9. Coriander leaves(chopped) - 1 spring
  10. Red chilly broken - 2 no s
  11. Salt - to taste

How to Prepare:

In a pressure cooker, boil the peeled potatoes by adding little bit of salt n turmeric powder, after boiled mash the potatoes well and keep it aside.

Take a pan add 2 tsp of oil into it ,when it gets hot add mustard seeds ,when it splutters add broken red chilly ,curry leaves and green chilly sauté it well ,then add chopped pearl onion ,and sauté well.

Add ½ spoon of garam masala (optional) into it for flavor,add 1/2 spoon of chilly powder(optional ) then add the mashed potatoes into this and mix all together and stir for few minutes, check out the salt, and turn off the fire.

Serve it in a dish and garnish with coriander leaves and curry leaves.

Sunday, February 21, 2010

POMFRET CHILLY CURRY/POMFRET CHILLY VEGETABLE CURRY.



  1. Pomfret(cut pieces/slit) - ½ kg
  2. Kashmiri chilly - 2 tabs
  3. Red chilly - 4 no s
  4. Salt - to taste
  5. Coconut oil -2 tabs
  6. Green chilly(half slit) - 4 no s
  7. Coccum(extract water of) - 5 to 6 pods
  8. Water -required
  9. Ginger(small chopped) - 2 tsp
  10. Garlic(chopped) - 2 tsp
  11. Shallots(small chopped) - 1 cup
  12. Pumpkin(medium pieces) - 4 pieces
  13. Drumstick(half slit) - 4 pieces
  14. Tomato(medium slices) - ½ cup
  15. Turmeric powder - ½ tsp
  16. Lemon juice - ½ tsp
  17. Fenugreek powder - ½ tsp
  18. Coriander Powder - 2 tsp

How to Prepare:

1.Clean and cut the fish fillets into pieces keep it aside. (You can use any kind of fish I used pomfret here.)

2.Take a clay vessel /meen chatty ,add coconut oil in it when it gets hot add mustard seeds about 1 tsp ,when it gets splutter add red chilly into it , then pieces of ginger garlic and then shallots and sauté well till it becomes light brown in color ,then add half slit drumsticks ,and medium cut pieces of pumpkin and mix well for few minutes .

3. Add ½ tsp of turmeric powder ,2 tabs of kashmiri chilly powder ,2 tsp of coriander powder ,and mix well ,then add coccum extract water ( instead of coccum ,tamarind extract can also add) mix together ,and add required water for enough gravy and close with a lid for 5 to 7 minutes for boiling the texture.

4.After 7 minutes open the lid and add the fish fillets into the gravy add salt to taste and 1 spoon of fenugreek powder and close with a lid for another 5 to 10 minutes at simmer mode for cooking.

5.After 10 minutes open the lid and add tomato slices and squeeze ½ tsp of lemon juice and put 1 spring of curry leaves to decorate the fish curry.

6.Turn off the fire, serve it in a dish.