Dhaniya Masala Fish Fry

INGREDIENTS :

Fish     : 3

Lemon : 1/2 piece

Salt

Oil

To grind :

Red chillies : 5

Coriander/dhaniya : 3 tspoons

Jeera/cumin : 11/2 tspoon

METHOD :

• Wash the fish with salt water and then with normal water & keep it aside

• Dry roast the "to grind" ingredients, let them cool & grind to a fine powder.

•  Now make a slit to the fish and marinate with the ground powder, salt, lemon & refrigerate/ keep it for atleast 1/2 an hr.

• Heat oil in a pan fry the fish on both sides till golden brown appears.

IT IS READY TO SERVE.

NOTE :

Tastes good with rohu, pamfret also......

Can deep fry the fish also.

COCONUT CAKE

INGREDIENTS:

Maida                : 1 cup

Sugar                : 1 cup

Grated coconut : 1 cup

Milk                   : 1 cup

Butter                : 1 cup

Baking powder  : 1 tspoon

METHOD:

• Sift the maida and set aside.

• In a bowl add maida, sugar, grated coconut, milk, butter, baking powder & mix well until it becomes light & fluffy with wooden laddle (or) electric mixer.
• Keep this batter in an oven or pressure cooker.
• I am showing here in pressure cooker :

• In an aluminium pressure cooker, add sand upto 1inch,place a plate & preheat the cooker in a high flame for 5min.
• Then take a deep grooved bowl & smear 1 tsp of butter on it & pour the cake batter.
• Keep this bowl in cooker & close the lid without weight & gasket

• Cook for 45-50 min in a low flame& check by inserting a tooth pick inside which comes out clean.
• Cut into desired shapes & enjoy eating.

ALOO BESAN CURRY/CHAPATHI CURRY/PURI CURRY

INGREDIENTS:

Potatoes               : 2 sliced

Onions                  : 1 sliced

Chilli powder         : 1/2 tspoon

Coriander powder : 1/4 tspoon

Turmeric               : a pinch

Salt                       : as required

Oil                         : 2 tbspoons

Besan flour           : 2 tspoons

FOR SEASONING :

Mustard seeds          : 1/2 tspoon

Dry red chilly pieces : 3

Curry leaves             : 7-8

METHOD :

• Besan mix : Mix 2tspoons of besan flour in 1/4 cup of water & set aside.

• Heat oil in a vessel, add mustard seeds & saute till it splutters; then add curry leaves & saute for a while.
• Now add the sliced onions, saute till it turns to golden brown colour in a low flame.

• Then add sliced potatoes, chilli powder, coriander powder, turmeric, salt, mix well & saute in a low flame for 2 min.
• Add a cup of water & saute until the potatoes cooked well.

• Now add the besan mix & cook for 2-3 min in a low flame, then curry thickens & tastes good.

NOTE :

Thickness of the curry depends upon the amt of besan flour added, so add depending upon your taste.

Instead of chilli & coriander powder you can prepare & add a mix:

Dry roast Red chillies: 3, Coriander : 1/2 tspoon, Jeera : 1/4 tspoon, Mustard seeds : 1/4 tspoon, grind to a fine powder & mix, it adds extra taste to the curry.

RAW CORIANDER CHUTNEY

Yummy coriander chutney

INGREDIENTS:

Fresh coriander leaves : 1 cup

Garlic              : 6 cloves

Green chillies  : 1-2 (acc to your taste)

Jeera/cumin    : 1/2 tspoon

Tamarind        : small lemon size

Ginger            : 1/2 inch piece

Salt                 : as required

METHOD :

Grind coriander leaves, tamarind, garlic, ginger, green chillies, jeera, salt with 2 tbspoons of water.

Serve with hot dosa or idli.......

NOTE :

Can substitute tamarind with tomato/ lemon  also.

Egg Fry

INGREDIENTS:

Eggs                      : 5

Onions                   : 4;sliced

Coriander powder  : 1/2 tspoon

Chilli powder          : 1 tspoon

Turmeric powder   : 1/4 tspoon

Garam masala       : 1/4 tspoon

Coriander paste    : 1 tspoon

Tomato paste/pury: 1 tspoon

Salt                        : to taste

Oil                          : 2 tbspoons

Tamarind               : Big lemon size

METHOD :

• Boil the eggs & slice them into two halves
• Soak tamarind in water

• To the sliced onions; add tamarind paste, chilli powder, coriander powder, turmeric powder, garam masala, coriander paste, tomato paste, salt & mix well.

• Apply this mix to the egg halves & marinate it for atleast 1/2 hr.

• Heat oil in a pan; add egg halves with with the mix & saute until it is cooked well.
• Delicious egg fry is ready.........

BUTTERMILK DOSA/ MAJJIGA ATTU

INGREDIENTS:

Curd : 1 cup

Rice flour : 2 cups

Jeera/cumin : 1/2 tspoon

Ginger paste : 1 tspoon

Green chillies : 2; finely chopped

Salt : to taste

Oil

METHOD:

• 
  
• Prepare buttermilk with the curd and add rice flour, jeera, ginger paste, green chillies, salt & mix well to prevent lumps formation.
• To this add water & make slightly thicker consistency than rawa dosa.
• Sprinkle 1/2 tspoon oil on a tawa & spread the batter evenly & roast on both sides.
• Serve hot with coconut chutney

NOTE :

Ginger & chillies can be substituted with redchilli powder also.

METHOD 2

INGREDIENTS :

Curd            : 1 cup

Rice flour     : 2 cups

Jeera/cumin : 1/2 tspoon

Red chilli powder : 1 tspoon

Salt             : as required

Oil

METHOD :

• Prepare buttermilk then add rice flour, jeera, red chilli powder, salt and make a consistency like rawa dosa.

• Sprinkle oil on tawa and spread the batter evenly.
•  
•  

HOT DOSA IS READY

NOTE:

If dosa is not coming properly adjust it by adding extra rice flour.