"DEEP FRIED THREADFIN BREAM(EASY FRIED FISH RECIPE/MY VERSION)"

Threadfin Bream/any fish - 2 no s
Chili Powder - 3 tsp.
Turmeric Powder - ½ tsp.
Meat Masala/Garam masala - ½ tsp.
Salt - to taste
Coconut Oil - 3tabs
Pepper Powder - ½ tsp.
Coconut oil (deep frying) -
Curry leaves - 2 springs.


How to Prepare:

1. Clean the fish firstly and keep it aside.

2. For marinating it take a plate and add turmeric powder ,meat masala , pepper powder ,salt and coconut oil about 3 tabs and mix all together you will get a fine paste ,Apply this fine paste to cleaned fish and marinate it for 15 to 30 minutes.

3. Take a Bottom thick Pan ,put coconut oil into it when it gets hot ,add a hand full of curry leaves into it when it splutters ,put the marinated fish into the pan and deep fry it until it becomes crispy both the sides.

4. Garnish it with a spring of curry leaf.

DRY ROASTED CHICKEN WITH COCONUT MILK AND GHEE ROASTED CASHEWS AND RAISINS.(MY VERSION)

Chicken (medium diced) - 1 kg
Pearl Onions (long thinly sliced) - 2 cup
Tomato (long thinly sliced) - 2 cup
Ginger Garlic Paste - 2 tsp.
Green chilly (half slit) - 4 no s
Kashmiri Chilly Powder - ½ tsp.
Chili Powder - 1 ½ tsp.
Garam Masala - ½ tsp.
Turmeric powder - 1 tsp.
Pepper powder - 1 ½ tsp.
Chicken Masala - 2tsp
Salt - to taste
Cashew Nuts - ½ cup
Raisins - ½ cup
Coconut Milk - 1 cup
Tomato Sauce - 1 tsp.
Ghee - 4 tabs
Coriander Leaves chopped - ½ cup


How to Prepare:

1. Clean and cut the chicken pieces and for marinate it with ½ tsp. of turmeric powder , 1/2 tsp. of pepper powder ,1tsp of chicken masala and little bit of salt and mix well together with chicken and keep it aside for 15 to 30 minutes.

2. In a bottom thick nonstick pan ,add 3 tabs of homemade ghee or any other ghee when it gets melt add diced pearl onions ,green chilly silted ,ginger garlic paste ,tomato diced ,Kashmiri chilly powder ½ tsp. ,chilly powder 1 ½ tsp. ,1/2 tsp. of turmeric powder ,1tsp of pepper powder ,1tsp of chicken masala ,1/2 tsp. of garam masala ,required salt ,then add marinated chicken pieces ,salt to taste and finally add the coconut milk also and mix well together and keep it in a medium flame for 10 to 15 minutes and close with a lid also.(no need to add water )

3. After 15 minutes open the lid just mix together again ,at this stage check out the salt if required you can add more ,add 1tsp of tomato sauce at this stage and mix together ,no need to use the lid from now ,put it in a medium flame till the coconut milk completely absorb into the chicken and will become in a roasted type in another 5 to 10 minutes ,you can switch of the flame.

4. In a small kadai, put 1tsp of homemade ghee or any ghee, when it gets hot, add cashews n raisins deep fry it and put this on the top of chicken pieces and also garnish with chopped coriander leaves.
5. Wonderful side dish for all Indian breads even with bun and rice also.

CHILLY CHICKEN ROAST WITH SOYA SAUCE AND CORIANDER LEAVES(RESTAURANT STYLE)

For Marinating:

1. Chicken(small pieces) - 1 ½ kg
2. Pepper powder - 2 tsp.
3. Kashmiri Chilly powder - 1tsp
4. Turmeric powder - 1/2tsp
5. Salt - to taste

For Grinding:

1. Garlic - 6 pods
2. Shallots - 8 no’s
3. Green chilly - 10 no s
4. Ginger -big piece

Ingredients to Add:


1. Pearl Onion(long cut n thinly sliced) - 5 no s
2. Tomato(long cut piece) - 1 cup
3. Soya sauce - 2 tabs
4. Curry Leaves - 1 spring
5. Coriander Leaves - 2 springs
6. Salt - to taste
7. Refined Oil -for deep frying

How to Prepare:


1. Mix the Powders with chicken for marinating it for half an hour.

2. Grind the things which I above stated and keep it aside.

3. Take a Nonstick thick bottom pan pour refined oil in it and when it gets hot ,firstly put the pearl onions diced in it and deep fry it and keep it in a plate aside and in the same oil put the marinated pieces of chicken and deep fry it until it becomes crispy fried and keep it aside.

4. In the same pan with the balance oil ,secondly add the grinded mixture and sauté it well ,along with that add curry leaves ,tomato diced ,mix well at a medium flame and then add the crispy fried chicken into it and mix all together well .

5. In that add the already cooked and deep fried pearl onions and mix it together, at this stage check out the salt and can add it and put in a medium flame for 3 to 5 minutes and now add 2 tabs of soya sauce and a few chopped coriander leaves in this and mix all together and turn off the fire.

6. Garnish with chopped coriander leaves on the top of it.

"ONAM OLAN WITH RAJMA/RED COW PEAS AND ASH GOURD"(MUMMY'S SPECIAL/EASY TO MAKE)

Ash gourd (Medium pieces) - 1 cup
Red Cow Peas /rajma - 1/4 cup
Red Chilly - 4 no s
Green chilly(half slit) - 4 no s
Shallots(thin slices) - 4 no s
Coconut oil - 2 tabs
Coconut Milk - 1 cup
Curry leaves - 1 spring
Salt - to taste
Water -as required
Mustard Seeds - ½ tsp


How to Prepare:

1. In a Pressure cooker boil the red cow peas firstly by adding little bit salt.

2. In a Kadai ,put the cut pieces of ash gourd ,with required amount of water to get boil it well ,and add half slit green chilly also with little bit of salt, after boiling the water will fully drained out.

3. In a blender grind the grated coconut with some water and take a thick coconut milk, add this milk to the boiled ash gourd pieces and mix together and also add the already cooked red cow peas and mix along with a very low flame.

4. In a kadai, add a little bit of coconut oil, when it gets hot add ½ tsp. of mustard seeds when it gets splutter, add the red chilly and curry leaves and thin slices of shallots and sauté together, when it gets tender n smooth just turn off the fire and put this to the cooked ashgourd n red cowpeas texture and mix along.

5. Finally add ½ a tsp. of coconut oil on the top of olan and garnish with coriander leaves.

"BEANS/CARROT SPROUT WITH GRINDED MIXTURE OF COCONUT"/"BEANS CARROT THORAN".

1. Beans(thin sliced) -2 cup
2. Carrot(thin sliced) -2 cup
3. Green chilly(half slit) -3 to 4 no s
4. Garlic(medium sliced) -6pods
5. Grated Coconut -1/2 cup
6. Turmeric powder -1/2tsp
7. Chilly Powder -1tsp
8. Pepper Powder -1 tsp
9. Garam masala -1tsp
10. Curry Leaves -1 spring
11. Red chilly -3 no s
12. Salt - to taste
13. Water -
14. Refined Oil -2 tabs
15. Jeera powder -1/2tsp
16. Mustard seed - 1/2tsp


How to prepare:


1. In a Blender or mixer grinder grind put grated coconut ,1/2tsp of turmeric powder ,1/2tsp of red chilly powder , ½ tsp of jeera powder,2 no s of slited green chilly ,together a just whip or grind it once and keep it aside.

2. In a Pan ,Add refined oil ,when it gets hot add 1tsp of mustard seeds ,when it gets splutter add red chilly and curry leaves saute it well ,add the rest of green chilly ,garlic slices saute it well ,then chopped onions and saute well together until it becomes tender n soft ,then add thinsliced carrot and saute well together,then add chopped beans and mix along ,1/2tsp of chilly powder ,and mix together with little bit of salt.

3. Then add little water to it and close with a lid for few minutes at low flame ,so that to get boil the vegetables together and should have to drain the water inside.about 5 to 6 minutes open the lid mix along the vegetables and make sure thaa t the water is completely gone and the vegetable get boiled then , add the grinded mixture which had already prepared into this and mix along and let it be for another 2 to 3 minutes at a very low flame and put little bit pepper powder on the top of sprout and turn off the fire.

4. Garnish it with curry leaves and serve it.

"RED CHICKEN WITH TANGY TOMATO SAUCE N SOYASAUCE(EASY CHICKEN RECIPE)"

Chicken (medium cut piece) -1 kg
Pearl Onion (finely chopped) - 2 cup
Ginger (finely chopped) - 2 tabs
Garlic (finely chopped) -2 tabs
Green Chilly (half slit) - 3 no s
Red Chili Powder - 1 tsp.
Pepper Powder - ½ spoons
Tomato Sauce - 2 tabs
Lime juice -1/2 tsp.
Shallots (chopped) - ½ cup
Curry Leaves - a few
Coriander Leaves (finely chopped) -2 springs
Soya sauce (optional) -1/2 tsp.
Salt - to taste
Water - ½ cup
Tomato - ½ cup


How to Prepare:

1. Take a Pressure Cooker ,put the clean n cut pieces of chicken into it ,add ½ cup of shallots ,1 tabs of ginger ,1 tabs of garlic ,green chilly 3 no s ,1/2 tsp. of red chili powder ,1 tabs of tomato sauce ,1/2tsp of lime juice, little bit of salt and ½ cup of water and put ½ cup of tomato cut pieces and close with lid and wait for 3 whistles.

2. Take a kadai ,add 2 tabs of refined oil ,add 1 tabs of ginger and 1 tabs of garlic and sauté it well ,add 2cup of dice pearl onions and sauté well together until it becomes tender and soft ,then add ½ tsp. of red chili powder ,1/2 spoon of pepper powder ,and mix well together ,then add the cooked chicken pieces from cooker to the kadai and mix well altogether ,no need to add more water put it in a simmer mode for 5 to 8 minutes.

3. Add 1 tabs of tomato sauce ,and ½ tsp. of soya sauce (optional)and mix together check out the salt if needed then add salt at this stage and finally add few curry leaves n chopped coriander leaves on the top of the dish for garnishing.

"PEPPER CHICKEN ROASTED WITH SHALLOTS AND GREEN CHILLY AND MY 60th POST"

I always do experiments with chicken as my version ,but this dish z my aunt's version.she often cooks this...she said she got this recipe from a tv show.i learned this from her.i tried it believe me it was superb so i would love to share it with all my friends here and ofcourse "My 60th Post".

1. Chicken(medium Pieces) - 1 kg
2. Shallots(sliced) - ½ kg
3. Green chilly(full center slit) - 6 to 8 no s
4. Ginger garlic paste/crushed -4 tabs
5. Coconut pieces -1 cup
6. Curry leaves - 1 spring
7. Coriander leaves - 2 spring
8. Pepper Powder - 2 tsp.
9. Turmeric powder - 1 tsp.
10. Garam masala -1/2 tsp.
11. Coconut oil - 2 to 4 tabs
12. Salt - to taste



How to Prepare:


1. Cut and clean the chicken into medium pieces and put in a bowl add little bit of salt to it ,1/2 tsp. of turmeric powder 1 tsp. of turmeric powder ,2 tabs of ginger garlic paste or crushed and mix well together and keep it aside for 15 to 30 minutes covered.

2. Take a thick bottom nonstick pan ,add 3 tabs of coconut oil into it ,when it gets hot add freshly cut pieces of coconut and sauté for 2 to 3 minutes in a medium flame ,no need to change the color of coconut ,then add sliced shallots and sauté well for 3 to 5 minutes ,then add green chilly ,then add 1 tabs of ginger garlic crushed or paste mix all together and sauté for 5 mins.

3. Then add ½ tsp. of turmeric powder, and mix well, add the marinated chicken pieces into the masala and mix well together no need to add water if needed you can add the cleaned chicken stock not mandatory ,and close with a lid for cooking well firstly for 5 minutes in a high flame, after 5 minutes open the lid and sauté together then close again and put it in a medium flame now for 5 minutes again for cooking.

4. After 5 minutes open the lid and add 1 tsp. of pepper powder and close the lid again ,and put it for 5 minutes more ,the open and add ½ tsp. of garam masala ,and mix well together in a medium flame ,and add salt at this stage , also add 1 spring of curry leaves and a tabs of coconut oil on top of the dish and mix well together ,put it for 2 to 3 minutes in a high flame again and turn off the fire .

5. Put freshly chopped coriander leaves on the top of dish and serve it hot.

MUTTON CHAPS WITH TOMATO SAUCE.(MY VERSION)

1. Mutton(medium pieces) - 2 kg
2. Pearl onion(medium diced) - 2 ½ cup
3. Green chilly(half slit) - 4 no s
4. Turmeric powder - ½ tsp
5. Chili powder - 1 tsp
6. Kashmiri chili powder -1 tsp
7. Pepper powder -1 tsp
8. Mutton masala - 1 ½ tsp
9. Garam masala -1 tsp
10. Bay leaf - 2 no s
11. Coriander leaves - 2 spring
12. Salt - to taste
13. Coconut oil -
14. Ginger garlic paste - 2 tsp
15. Ginger(small cut piece) - 2 tsp
16. Garlic pods -2 tsp
17. Tomato sauce - 1 ½ tsp
18. Water -
19. Tomato(medium diced)optional -1 no s


How to Prepare:

1. Cut n clean the mutton pieces and in that add ½ tsp of turmeric powder ,1 tsp of chili powder ,1/2 tsp of pepper powder ,1/2 tsp of mutton masala ,1/2 tsp of garam masala ,1 tsp of fresh garlic pods n 1 tsp of fresh ginger pieces ,little bit salt and mix well ,keep it for marinating about 10 to 15 minutes and after that put it in a pressure cooker for cooking and wait for 5 to 6 whistle after that turn off the fire.

2. Take a kadai /pan add 2 tabs of coconut oil in it ,when it gets hot add rest of the garlic pods and ginger pieces sauté well ,then add chopped green chili and sauté well ,then add the diced pearl onions and sauté well until it becomes transparent ,then add the ginger garlic paste and sauté well ,also add 1tsp of kashmiri chili powder ,1 tsp of mutton masala ,1/2 tsp of pepper powder and sauté well.

3. When it gets light brown in color add some fresh chopped coriander leaves and 1 bay leaf, in this stage you can add diced tomato (optional) and sauté it well to get along with masala.

4. Add the cooked mutton pieces from the cooker and mix well, also add the mutton stock from it and mix along to get a unique taste and flavor to the gravy ,add enough water to get a consistent gravy as per your wish ,if you want more gravy you can add more water I made it here as a thick consistency.

5. Close with a lid and cook for 5 to 8 minutes ,after 5 minutes open the lid and add 1 tsp of garam masala and mix well ,and put 1 ½ tsp of tomato sauce(optional) and mix together for a sweetness ,check out the salt, if required add little bit ,put a piece of bay leaf in it and turn off the fire.

6. Finally garnish with freshly chopped coriander leaves on top of the gravy.

NB: (you can add ghee roasted nuts and dry fruits on the top of gravy for garnishing).

"PALAK CURRY"( MY VERSION)

1. Palak(finely chopped) - 3 bunch
2. Pearl Onions(medium sliced) -2 no s
3. Ginger(finely chopped) - 5 pods
4. Grated Coconut - ½ cup
5. Turmeric Powder - 1 tsp
6. Chili powder -1/2 spoon
7. Green chilly (half slit) - 3 to 4 no s
8. Curry leaves - few
9. Salt - to taste
10. Coriander leaves (finely chopped) -2 spring
11. Vegetable Oil -1 tsp
12. Mustard seed - 1 tsp
13. Red chili - 2 no s



How to Prepare:

1. Take a kadai add 1 tsp of vegetable oil in it ,when it gets hot add a tsp of mustard seeds when it splutters add red chili and curry leaves ,then add sliced garlic and green chilly sauté it well ,when it gets sautéed add sliced onions and sauté it till it becomes transparent ,add little salt ,1/2 tsp of turmeric powder ,1/2 spoon of chili powder and sauté it well .
2. Add clean chopped palak no need to sauté it close with a lid for few minutes.
3. I n a blender add grated coconut ,1/2 tsp of turmeric powder a little bit water and grind it well to get a smooth paste.
4. Add this paste into kadai and mix it well add a little water for enough gravy and check out the salt if needed add at this stage ,when it gets boiled turn off the fire.
5. For garnishing put chopped coriander leaves on top of it and ready to serve.

COMING BACK WITH A BUNCH OF NEW RECIPES.

hai friends , after a long time ,i m checking out my foody blog...very happy to see new varities of recipes from my beloved friends here...by coming back i would like to share my new happiness and new member of my family to all of u here...my baby "ADITHI"...thanks to all of my followers n new comers here to support my blog.."SEE U SOON"!!!!!!

FROZEN VANILLA SORBET /AND MY 55TH POST.

"this is my 55th post.and i am going for a small vaccation for few days for my delivery and will be back soon...all the best for my all loving bloggers....and friends here for all upcoming variety recipes and upcoming events...god bless all of you... Dear Friends ,i had already made sorbets when i started my blog...now i am going for a break so love to give u all a sweet dessert thatz why i made this sorbets vanilla flavor again for all of you...you can check it out my previous pista sorbets recipe in my blog... Thanks to all of you once again...."

Boiled Milk - 2 cup

Milkmaid - ½ tin

Powdered sugar - 2 tabs

Food color (lemon yellow, pink) - 1 pinch

Vanilla essence - 1 tsp

How to prepare:

Take a bowl, add 2 cup of milk into it, powdered sugar, and mix well.

Add 1 tsp of vanilla essence into it and add a pinch of food color into this and mix well.

Put this milk texture, into two bowls or in an ice tray or put this into freezer for 12 hours.

After 12 hours take it out from freezer, and have it.

EGGLESS PLAIN BUTTER CAKE.

Butter (unsalted) - 300 gm

Maida (all purpose flour) ` - 300 gm

Corn flour - 250 gm

Baking powder - 1 tsp

Boiled Milk - 3/4 cup

Vanilla essence - 1 tsp

How to Prepare:

Turn the oven to 150 deg F.

Mix sugar and butter to a fluffy consistency.

Add all purpose flour (Maida), baking powder and mix well.

Add milk and vanilla essence and mix well.

Get a fine batter.

In a cake pan, spread the butter and Maida or all purpose flour into it and pour the batter into it and bake them for 30 minutes.

JINKA MASALA /PRAWNS MASALA ( GOAN STYLE)

Prawns - 150 gm

Ginger garlic paste - 2 tabs

Turmeric powder - 1tsp

Kashmiri chilly - 2tsp

Fish masala - 2tsp

Pepper powder - 2tsp

Tomato puree - ½ cup

Garam masala -1 tsp

Onion (long sliced) - 2cup

Salt -to taste

Coriander leaves - 1 spring

Curry leaves - 1 spring

Mustard seed -1tsp

Coriander powder - 1 ½ tsp

Refined oil - 3 tabs

Water -1/4 cup

How to Prepare:

Clean and soak the water from prawns, add 1/2tsp of turmeric powder, 1tsp of pepper powder, 1 tabs of ginger garlic paste, and a little bit of salt, and apply this into prawns this texture and marinate it for 10 to 15 minutes.

Take a pan ,heat oil in it and add 1tsp of mustard seeds ,when it splutters ,add curry leaves ,2 cup of sliced onions ,and sauté well, add ginger garlic paste ,turmeric powder ,fish masala ,coriander powder and saute well,then add 2tsp of kashmiri chilly powder ,pepper powder and sauté well at simmer mode.

Add tomato puree and mix along then add marinated prawns mix along, after 5 minutes add garam masala and sauté well. Cook it for 5 to 10 minutes at simmer mode and after 10 minutes turn off the fire and serve it in a dish.

Garnish with chopped coriander leaves and slices of onion or slices of tomato and serve hot with rice or Indian breads.

MUTTON PEPPER MASALA/MUTTON PEPPER GRAVY.

• Mutton( small pieces) - 1 kg
• Pearl onions(small sliced) - 3 no s
• Ginger Garlic Paste - 2 tsp
• Shallots - 5 no s
• Tomato(small sliced) - 2 no s
• Mint leaves - 2 spring
• Coriander leaves - 2 springs
• Turmeric powder - 1 tsp
• Red chilly powder - 1 tsp
• Pepper powder - 1 tsp
• Coriander powder - ½ tsp
• Garam masala - 1 tsp
• Coconut oil - 3 tabs
• Salt - to taste
• Water - as required
• Green chilly(half slit) - 3 no s
• Mustard seed - 1 tsp
• Cinnamon stick - 2 piece
• Cloves - 2 piece

How to Prepare:

For Mari nation:
• Take clean and cut pieces of mutton in a bowl ,add a little bit of salt , ½ tsp of turmeric powder , ½ tsp of turmeric powder 1/2tsp of garam masala and ½ tsp of vinegar or limejuice in it and mix well with pieces and marinate this for 10 to 12 minutes after that in a pressure cooker put this marinated mutton pieces and a little bit of water ,2 piece of cinnamon stick ,2 pieces of cloves and close well and cook for minimum 6 whistles and it would be done ,keep it aside.

• Take a pan or kadai ,add 3 tabs of coconut oil when it gets hot add mustard seeds , when it gets splutter add broken red chilly 3 no s ,then add small sliced shallots , ginger garlic paste and sauté it well , then add sliced pearl onions , sauté well ,add green chilly and sauté well for 5 minutes so that the onions would become light brown in color ,then add sliced tomato and mix along and keep it for 2 minutes.

• Add ½ tsp of turmeric powder ,then ½ to 1 tsp of red chilly powder or kashmiri chilly powder ,coriander powder ½ tsp ,1/2 tsp of turmeric powder ,then few coriander leaves and mint leaves and mix well at keep it for 3 to 5 minutes at simmer mode.

• Then add half cooked mutton pieces and its stock into the pan and mix long with masala for 5 minutes at simmer mode and add required water for gravy and check out the salt, close with a lid for 10 to 12 minutes for boiling at simmer.

• After 10 minutes open the lid and add garam masala into this and mix along and keep it for few minutes then add freshly chopped coriander leaves few and, mint leaves few with this and mix along and turn off the fire.

• Serve it in a dish and garnish with coriander and mint leaves.

Rice flour - 2 cup
Jack fruit (thin sliced) - 2 cup
Jaggery (grated) - 1 cup
Cardamom powder - 1 tsp
Vazhayila/vazhanayila/foil paper - 3 no s
Grated coconut - 1 cup
Hot water - as required
Salt - to taste
Ghee - ½ cup



How to Prepare:

Take rice flour in a bowl ,add little bit of salt to taste and add hot water as required for

Making a nice thick batter as we prepare for making idiyappam or noolappam and mix with little ghee also for getting the texture soft, while mixing add cardamom powder also for getting a flavor.

After preparing the batter take one vazhayila /vazhanayila /aluminum foil paper a long Piece, and take a ball texture and with hands or fingers make smooth round shape just like we make chapatti and put this on top of vazhanayila and add little grated coconut first, then thin sliced jackfruit, then grated jaggery, little bit ghee spread it over and fold half layer and close with vazhanayila.

You can make like this each illayappam.

Take a steamer, put this illayappam inside the steamer and steam for about 15 to 20 minutes for well cooking.

Serve it hot as a snack item with tea.

CHAKAKURUVITTA MANGA CHEERA AVIYAL/JACKSEED MANGO RED SPINACH AVIYAL.

Red spinach (finely chopped) - 3 cup
Raw mango (small pieces) - 1 no s
Jackfruit seed (small pieces) - 5 to 10 no s
Garlic - 1 no s
Shallot - 2 no s
Red chilly - 2 no s
Grated coconut - 1 cup
Red chilly powder - ½ tsp
Salt - to taste
Coconut oil - 1 tsp
Curry leaves - 1 spring
Cumin seed - ½ tsp
Water - 2 cup



How to Prepare:


In a pan or Kadai, add 2 cup of water and put the small pieces of jack fruit seeds
(Chaka kuru) , for boiling well until it become soft and tender for 10 to 12 mins.

In the same pan or kadai ,after boiling the jack fruit seed , put the raw mango
Pieces and finely chopped red spinach and mix well together with the excess
Water in it and close with a lid at a low flame for minimum 5 to 7 minutes.

In a blender or mixer, put the grated coconut, 2 shallots, 1 garlic, 2 red chilly,
½ tsp of cumin seed, ½ or 1 tsp of red chilly powder as per spicy and a little bit of
Water and blend it well until it become a fine texture.

Add this texture into the kadai or pan and mix well all together and keep it in a
Low flame for another 2 to 3 minutes , and add 1 tsp of coconut oil on the top of
Curry and add fresh curry leaves on the top and turn off the fire.

Now the aviyal is ready, serve it hot with rice.

PLAIN EGG OMELET.

Egg - 3 no s

Red chilly powder - a pinch

Garam masala - a pinch

Salt - to taste

Pepper powder - a pinch

Oil - little bit

How to Prepare:

Break the eggs and put that in a bowl and beat it well along and add salt to taste while beating the eggs.

Take a non stick pan, put this egg texture into the pan and round the pan for getting round shape, add a pinch of red chilly powder, then garam masala powder and pepper powder at a low flame for frying one side for 1 minute.

Then add little bit of oil on the top and sides of omelet and flip it over the other side for frying it at least for 1 minute and turn off the fire.

Egg Omelet is now ready for serving, you can garnish with coriander leaves on the top of it.

URULAKIZHANGU MIZHUKKUPERATTI / POTATO OIL FRY.

Potato (long cut piece) - 4 no s

Red chilly (broken) - 3 no s

Red chilly powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Garam Masala - 1 tsp

Mustard seed - 1 tsp

Pepper powder - 1/2 tsp

Salt - to taste

How to Prepare:

Peel the Potatoes first and clean it and cut into medium pieces.

For marinating, add little bit of salt into the potato pieces, then red chilly powder, turmeric powder, pepper powder,

and garam masala and mix it well and keep it aside for 10 minutes.

In a pan ,add 2 tsp of any refined oil /coconut oil ,when it gets hot ,add mustard seeds ,when it splutters ,put the

Broken red chilly and few curry leaves and sauté it well, then put the marinated potato slices into the pan and mix well together

In a low flame for about 10 to 12 minutes for frying it well.

When it gets tender and soft turn off the fire and serves it in a dish.

Garnish it with coriander leaves and red chilly.

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.

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.

SAUSAGE FISH FRY.

1. Fish(any fish, I used queen fish) - ½ kg
2. All purpose flour(Maida) - 1 cup
3. Lemon juice - 1 tabs
4. Tomato sauce - ½ cup
5. Water - 1 cup
6. Sugar - ½ tsp
7. Salt - to taste
8. Turmeric powder - ¼ tsp
9. Kashmiri chilly - 1 tabs
10. Pepper powder - ½ tsp
11. Ginger(finely chopped) - 1 tsp
12. Garlic(finely chopped) - 1 tsp
13. Pearl onions(small chopped) - 1 cup
14. Green chilly(round chopped) - 1 tabs
15. Garam Masala - 1 tsp
16. Coriander leaves(chopped) - 1 spring

For Mari nation:

(Add 1 tabs of kashmiri chilly ,1/4 tsp of turmeric powder ,1/2 tsp of pepper powder, little bit of salt ,lemon juice about 1 tabs ,into the freshly cleaned fish fillets for marinating it at least for ½ an hour)

How to Prepare:

1. Take a bottom thick nonstick pan, add 4 tabs of oil in it, when it gets hot, dust the marinated fish fillets into all purpose flour/ maida and put this in pan for shallow frying it, until it becomes light brown in color both sides and keep it aside.

2. In that same pan ,add finely chopped ginger n garlic and sauté it well ,then add green chilly ,1 cup of small chopped onion ,and sauté it well till it becomes soft and light brown.

3. After that add ½ cup of tomato sauce and mix well together ,add 1 cup of water also and mix well ,then add ½ tsp of sugar for balancing the taste ,and check out the salt too if you want you can add salt at this stage of cooking.

4. When sauce start to getting thick put the shallow fried fish fillets into this texture and mix all together cook it for 5 to 8 minutes at simmer mode for well boiling the texture and finely add chopped coriander leaves on the top of sausage fish for garnishing it and turn off the fire.

5. Serve it hot.

POUND BUTTER CAKE.

Maida - 2 cup
Egg white of - 5 eggs
Baking powder(level spoon) - 2 tsp
Powdered sugar - 1 cup
Milk - 1 cup
Unsalted butter(room temperature) - -100 gm
Vanilla essence - 1 ½ tsp

How to Prepare:


In a big vessel / bowl , add unsalted butter(room temperature) and powdered sugar and beat well with a blender or beater it for 4 to 8 minutes until it turns fluffy ,In that add baking powder level spoon ,all purpose flour (Maida) and mix together well with a beater /blender /wooden stick.

In another bowl break the eggs and separate the egg white from it and beat well with a beater until the egg whites turn soft.

In the above fluffy texture add egg white and stir together ,then add vanilla essence and milk slowly and stir together to become a fluffy thick texture.

Preheat the oven to 350 deg F.

In a cake pan or string form pan, grease butter and all purpose flour add this thick texture to the greased pan and bake it for 30 minutes at 150 to 170 deg F.

After baking, take out the pan and cool it for few minutes demold it and serve it hot.

CHETTINAD SPICY FISH CURRY (RESTUARANT STYLE)

1.Fish fillets( any fish/I used queen fish) - ½ kg
2. Pearl onion(long sliced) - 1 ½ cup
3. Green chilly(half slit) - 4 no s
4. Red chilly (broken) - 4 no s
5. Red chilly Powder - 2 tabs
6. Coriander powder - 2 tsp
7. Turmeric Powder - 1 tsp
8. Mustard seed - 1 tsp
9. Tamarind extract - ½ cup
10. Coconut milk(thin) - 1 cup
11. Curry leaves - 1 spring
12. Coriander leaves(finely chopped) - 1 spring
13. Salt - to taste
14. Oil -
15. Tomato(medium sliced)- 2 no s





How to Prepare:


1. Cut and clean the fish fillets , add 1/2tsp of turmeric powder ,1 tabs of red chilly powder ,and a little bit of salt to the fresh fish fillets for marinating it and keep it aside for 10 to 15 minutes minimum.
2. Heat oil in a clay vessel ,add 1 tsp of mustard seeds , when it splutters add broken red chilly and curry leaves and sauté it well. Then add half slit green chilly sauté it , add ½ tsp of turmeric powder ,1 tabs of red chilly powder , 11/2 tsp of coriander powder and mix along in a simmer mode for 2 to 3 minutes ,add salt to taste and sauté well.
3. Add freshly tamarind extract and stir well for 1 minute ,then add thin coconut milk and mix the texture along ,wait for few minutes to boil this texture ,when it gets boiled add the marinated fresh fish fillets ,and wait put the flame in simmer mode for 5 to 10 minutes for cooking well and chopped tomato.
4. While boiling add ½ tsp of coconut oil and finally when turn off the fire add finely chopped coriander leaves on the top of fish curry for garnishing .
5. Serve it hot.

"PORK VINTHALU RED MASALA CURRY"(MY VERSION)

Pork - ½ kg
Onion(small sliced) - 6 no s
Tomato(medium chopped) - 3 no
Ginger - 1 big piece
Garlic - 7 pods
Red chilly - 4 no s
Vinegar/lemon juice - 3 tabs
Aniseed - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Kashmiri chilly powder - 1 tabs
Mustard seed - 1 tsp
Tomato sauce - 2 tabs
chilly sauce - 1 tabs
Oil - 1/2 cup
Salt - to taste
Curry leaves - 1 spring
pepper powder - 1 tsp


How to prepare:

Heat oil in a non stick pan when it gets hot add mustard seeds , broken red chilly about 2 no s, when it splutters ,add chopped onion and sauté it well. Sauté the onions till it turn light brown in color, then add chopped tomato and sauté well.

In a blender or mixer add broken red chilly, aniseed, turmeric powder ½ tsp, ginger pieces and garlic pods; grind well to get a paste.

When tomato get sauté add this grinded paste with tomato n mix well for 2 to 3 minutes, add water to this texture to get boil well.

Take the cut pieces and cleaned pieces of pork, add ½ tsp of turmeric powder, little bit of salt, pepper powder about 1 tsp, chilly powder 1 tsp and mix well and put this marinated pork pieces to the pan and mix along, add 1 tabs of chilly sauce and mix well and close with a lid for about 10 to 15 minutes at simmer mode.

After 15 minutes open the lid, and add 1tsp of garam masala and sauté well, and again close with a lid for another 10 minutes at simmer mode for cooking.

After 10 minutes open the lid add tomato sauce and mix well and also add oil little bit on the top of pork pieces and turn off the flame.

Serve it in a dish and you can garnish it with round chopped onions and green chilly and serve it hot.

ROASTED DUCK MASALA GRAVY...

1. Duck(cut pieces) - 1 kg
2. Pear onions( long pieces) - 3 big
3. Shallots - 5 to 10 no s
4. Ginger( small pieces) - 2 tsp
5. Garlic(small pieces) - 2 tsp
6. Turmeric Powder - 1 ½ tsp
7. Coriander powder - 2 tsp
8. Red chilly powder - 1 tsp
9. Pepper powder - 2 tsp
10. Garam masala - 1 tsp
11. Vinegar - 1 ½ tsp

12. Green chilly(half slit) - 4 no s
13. Tomato - 2 no s
14. Tomato sauce - 1 ½ tsp
15. Curry leaves - 1 spring
16. Mustard seeds - 1 tsp
17. Mint leaves - 1 spring
18. Coriander leaves - few
19. Salt - to taste
20. Oil - 2 tabs
21. Soya sauce - 1tsp

How to Prepare:

1. Wash and clean the duck and cut into medium pieces, apply little bit of salt , 1 tsp of turmeric powder ,1 tsp of pepper powder evenly on duck pieces and keep it for marinate about 15 minutes.

2. Heat oil in a non stick pan , add mustard seeds when it splutters ,add curry leaves and sauté well , add ginger and garlic into it and sauté well , then add green chilly and sliced shallots and sauté well till it becomes soft and also add sliced onions and tomato sauté well and it should become light brown in color.

3. Add ½ tsp of turmeric powder , 1 tsp of red chilly powder ,2 tsp of coriander powder ,2tsp of pepper powder , and sauté it well along with the mixture into the pan and fry it for 3 minutes ,then add the marinated duck pieces into the pan and mix well with the masala ,put flame in a simmer mode for 3 to 5 minutes , add vinegar ,salt to taste and soya sauce and mix well , put about 2 ½ cup of water and mix well the duck pieces nd close with a lid for about 15 minutes to boil.

4. After 15 minutes open the lid and add 1 tsp of garam masala and 1 ½ tsp of tomato sauce ,chopped coriander leaves and mix well and again close with a lid for another 15 minutes in a simmer mode.

5. After 15 minutes meat will be cooked and water will reduce and will become a semi gravy then open the lid and allow 5 minutes more to cook at a medium flame and turn off the fire.

6. Serve it in a dish and put chopped mint leaves and coriander leaves ,round cut onion pieces or flower of spring onion on the top of duck masala curry for garnishing.

7. Serve it hot.

( total time of cooking for duck pieces would be 35 to 40 minutes)

CARAMEL/BUTTER SCOTCH CAKE(HOME MADE)

1. All purpose flour(maida) - 1 cup
2. Powdered sugar - ½ cup
3. Sugar - ½ cup
4. Egg - 2 no s
5. Baking powder(level teaspoon) - 1tsp
6. Soda powder(level teaspoon) - 1tsp
7. Butter(unsalted-room temperature) - 100gm
8. Hot water - ½ cup
9. Milkmaid - 1/4 cup

How to Prepare:

Take a bowl ,add 1 cup of all purpose flour(Maida) in it ,add 1 level tsp of baking powder and 1 level tsp of soda powder in it and mix well along and keep it aside.

Take a bottom thick non stick pan ,add ½ cup of sugar in it first don’t mix it just allow it to melt and have to become a light brown color. When it becomes light brown color add ½ cup of hot water into it and mix slowly the sugar becomes thick n hard just mix around slowly at simmer mode till it becomes the stage of starting thick just turn off the fire ,and allow it to become cold. When it becomes in the room temperature keep this caramel syrup in a bowl and keep it aside.

Take a big bowl add 100 gm of unsalted butter into it , ½ tsp powdered sugar , with a blender or with a wooden spoon mix well together. Take another bowl add 2 eggs (no need to separate the egg white) and beat well with a beater/blender/a spoon ,add ¼ cup of milkmaid into it and beat well and keep it side.

Add all purpose flour texture into above prepared powdered sugar texture slowly and mix well slowly ,then add the beaten egg and milkmaid texture into this and mix thoroughly and finally add the firstly prepared caramel syrup into this and mix all along well without any bubbles.

Take a spring form cake pan or oven proof cake pan , grease butter all over the cake pan and sprinkle all purpose flour in it and pour this caramel flavor into the pan. Pre heat oven at 150 deg F at 5 minutes firstly.

After preheating bake this cake in microwave at maximum of 170 to 180 deg F for about 45 minutes.

After baking take out the cake pan allow it get cold then only de mold it and serve hot. (or can serve cold too).