SIMPLE FISH FRY

 INGREDIENTS:

FISH- 500GM(ANY VARIETY FISH SLICED)

Chilli powder-4tsp(according to your taste)

Jeera powder-1/2 tsp

Ginger garlic paste-1tsp

Turmeric-1/2 tsp

Salt-1 1/2 tsp

Oil-3tbsp(to shallow fry)

Method:

1.Clean and wash the fish with salt and drain water completely.

2.Mix all the masala ingredients and make a paste,apply to the fish pieces and keep this marination in the fridge until you fry the pieces before serving.

3.Marinate atleast for 2hours so that the salt and chilly are absorbed.

4.Heat a non-stick pan/tawa with oil,when hot add the fish pieces and cook turning sides carefully till the pieces are cooked and roasted on both the side.Care should be taken not to char the pieces.

5.Serve hot with a slice of lime and some sliced onions as accomapaniment/as it is..

6.Enjoy...

Kuzhi Paniyaram

Though this might be a very simple post these paniyaram are a real change from the daily idly dosa, poori, pongal menu...though the base is the same as for idly and dosa.The combo we make at home is tomato-mint chutney(will update in the coming days).Hope you guys enjoy these fluffy paniyaram recipe.

Ingredients
Idly/dosa batter- 10 ladles.
Salt-1/4tsp

Seasoning:
Oil-3tsp
Big onion-3nos(chopped finely)
Green chilly-6nos(finely chopped)
Curry leaves-3sprigs(torn to smaller pieces)
Coriander leaves-1handful(clean,wash and cut finely)
Mustard-1tsp
Urad dhal-3tsp
Channa dal-2tsp
Hing-1/4 tsp

Note:

-I prefer batter which is 2 or 3 days old when it's fermented.
-You may even add grated carrot and fine cut beans to the onion mixture,saute and add to the batter.

1. Heat oil in a kadai,splutter mustard seeds, add the urad and channa dal and fry on low flame till slightly brown add the cut onions and curry leaves and green chillies and saute for 2-3 minutes till onion changes colour ie next stage to the raw stage and add salt and hing and coriander leaves and give a stir..

2.Add the above to the batter and give a stir till evenly mixed and then check the consistency it should not be too water/too thick -but thicker than dosa and thinner than idly batter consistency.

3.Heat a paniyaram pan,we use non-stick pan and i feel it consumes lesser oil than the traditional kuzhi paniyaram pan.

4.Add little oil in each of the kuzhi and add a spoon of batter till it get's filled and keep the flame on medium high and turn once it get's cooked and allow to get crisp and check inside are cooked with a tooth pick inserted in the paniyaram-if it doesnt stick then remove and serve hot with chutney of your choice/as it is.

5.Enjoy..i served it with mint-tomato chutney.

AVARAIKAI MUTTON THOKKU /MUTTON WITH HYACINTH BEANS

INGREDIENTS:

MUTTON-500gms
small onion-1cup
tomato-2nos.
Hyacinth beans-15nos(each cut into 2 or 3 pieces)

Seasoning-
cloves-5nos
cinnamon-2inch piece
aniseeds-1/2tsp
curry leaves-1 handful

For cooking mutton:
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.

To grind:
poppy seeds- 1tsp
pepper-1 1/2 tsp
jeera-1/2tsp


Method:

1.Grind the ingredients to grind into a fine paste.

 2.Cut the onions and tomato to fine pieces.

3.Cook the meat and keep it aside.

4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.

5.Add the ground paste and continue stirring till oil seperates.

6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.

7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.

MEEN KULAMBU / FISH CURRY

INGREDIENTS:

Fish-1/2kg(i used fresh water fish)-any variety can be used.
small onion-10 nos
Garlic pods-10 nos
Green chilli-3nos
tomato(preferrably country variety)-2nos
curry leaves-3 sprigs
tamarind-lemon sized

To grind:

Coconut-1/4cup
coriander powder-3tsp
chilly powder-1tsp
peppercorns-10
curry leaves-5 leaves
jeera-1/2 tsp
Saunf-1/4tsp

Seasoning:
Mustard-1tsp
fenugreek-1tsp
vadagam-1tsp
oil-(mix these 3oil's and use)
coconut oil-2tsp
gingelly oil-2tsp
castor oil-2tsp


METHOD:

1.Heat oil splutter mustard,add fenugreek and be careful not to burn this as it'l turn the curry bitter.

2.Add vadagam and then finely chopped small onions and garlic and green chillies and saute till golden brown,add tomato and saute well till cooked.

3.Grind the ingredients under the to grind column to a paste with little water.

4.Soak tamarind in 1cup water for 10 minutes.

5.Add the ground paste to the kadai and saute well till oil sepera(takes 10-15minutes) and add the tamarind extract and bring to boil adding 1cup water till oil seperates.

6.Add the washed fish pieces and boil for 5minutes.

7.Serve with hot rice and fish fry..

CAULIFLOWER 65(GOBI 65)

Ingredients:

Cornflour-2tbsp
Maida-1tsp
Gram flour(besan/kadala maavu)-2tbsp
Red chilli powder-2tsp
Curry leaves-Wash and dry completely
Ginger-garlic paste- 1tsp
baking soda-half a pinch
Salt to taste
Turmeric-1/2tsp

Method:

1.Clean (u might find small worms hiding inbetween the stalks-clean properly)and cut the cauliflower into small florets.
2.Wash in water and boil water with salt and turmeric soak the florets in the water for 10minutes
3.Then drain the florets,then cook these cleaned florets in boiling water till it's 1/2 cooked.
4.Drain florets completely,make a paste mixing the maida,cornflour,kadalai maavu,red chilli powder and ginger garlic paste and baking soda and salt with little water like bajji batter consistency.
5.Meanwhile heat oil in a kadai for deep frying.
6.Dip each floret in the batter and drop in hot oil carefully and cook till done.

7.Fry some curry leaves for garnish and serve hot with rice as accompaniment/as a snack
8.Enjoy...