FISH 65

 FISH 65

INGREDIENTS 

Fish Fillet - 500 gm

Oil - To Fry 

Clean fish fillet and cut into bite size pieces

INGREDIENTS TO MARINATE 

Rice Flour - 3 Tbsp 

Corn Flour - 5 Tbsp 

Pepper Powder - 1 Tbsp 

Ginger Garlic Paste - 1 Tbsp 

Kashmiri Chilli Powder - 2 Tbsp 

Garam Masala Powder - 1 Tsp 

Turmeric Powder - 1/2 Tsp 

Lemon Juice - 2 Tbsp

Red Food Colour - 1 Drop

Egg - 1

Salt - To Taste 

Mix all the above ingredients 

Marinate cleaned fish pieces in the marinade

INGREDIENTS TO TEMPER 

Chopped Green Chillies - 8

Chopped Garlic Cloves - 4

Chopped Ginger - 1/2 inch

Curry Leaves - 2 Sprigs 

Oil - 2 Tbsp 

METHOD

Heat oil in a pan 

In medium flame the marinated fish pieces in batches

Add some curry leaves while frying fish pieces 

In another pan add the same fried oil

Saute the ingredients to temper until aromatic

Add the fried fish pieces and toss well 

Serve hot and enjoy

Notes :

Adjust spices to suit your taste 

Using food colour is optional 

Use a good brand of food colour

SARDINES PEERA

 SARDINES PEERA 

INGREDIENTS 

Sardines - 250 gm

Grated Coconut - 1 1/2 cup

Green Chillies - 6

Ginger - 1 inch piece 

Garlic Cloves - 10

Turmeric Powder - 1 Tsp 

Fenugreek Powder - 1/4 Tsp 

Garcinia Cambogia - 1 

Curry Leaves - 3 Sprigs

Coconut Oil - 3 Tbsp 

Salt - To Taste

METHOD

Clean and wash sardines

Soak Garcinia in 1/2 cup of lukewarm water 

To a mixer jar add in grated coconut green chillies shallots spice powders garlic cloves one sprig of curry leaves and salt to taste 

Pulse until combined without adding water

To a clay pot or kadai add the sardines ground coconut masala 2 Tbsp coconut oil soaked garcinia and curry leaves

Mix well check salt to taste 

Cover and cook in medium flame 

Toss once in 5 minutes until the moisture dries up 

Drizzle the remaining oil on top and keep covered until serving time 

Notes :

Adjust spices to suit your taste 

If you don't get garcinia use tamarind paste instead 

MUNTHIRI KOTHU

 MUNTHIRI KOTHU

INGREDIENTS 

Green Gram - 1 1/4 cup

Grated Coconut - 1 1/4 cup

Cardamom Powder - 1 Tsp 

Jaggery - 1/4 kg

Water - 1/2 cup

Oil - To Fry 

INGREDIENTS FOR COATING 

Rice Flour - 1 cup

Turmeric Powder - 1/4 Tsp 

Water - As Required 

METHOD

Dry roast green gram until golden and fragrant

Cool and grind to a coarse powder 

Dry roast grated coconut until golden to a brown colour 

Cool at room temperature and pulse once

Add water to grated jaggery and boil until jaggery dissolves 

Strain of any impurities in the jaggery water and set aside

Mix cardamom Powder and all the dry ingredients together 

Now add this to the warm jaggery syrup

Combine and mix everything well 

Form small lemon sized balls from the mixture

Set aside the balls to dry for an hour or so 

Meanwhile mix all the ingredients to coat to a smooth batter

The batter should be like dosa batter but not runny

Heat oil in a pan

Dip two or three balls together at a time in the batter

Drop in the hot oil and fry in medium flame until done

Notes :

In olden days the balls are allowed to dry overnight

Batter for coating the balls  is prepared the next day followed by frying

Frying in batches of 2 or 3 balls is the traditional way of making the sweet

GREEN PEPPERCORNS BEEF ROAST

 GREEN PEPPERCORNS BEEF ROAST

INGREDIENTS 

Beef - 1 Kg

Sliced Onions - 2

Chopped Green Chillies - 6

Pepper Powder - 1 Tbsp 

Sliced Shallots - 1/4 cup 

Reserved Crushed Ginger Garlic - 1 Tbsp 

Garam Masala Powder - 1/2 Tbsp 

Coriander Powder - 1/2 Tbsp 

Coconut Chips - 1/4 cup 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Coconut Oil - 5 Tbsp 

INGREDIENTS TO MARINATE BEEF

Ginger - 3 Tbsp 

Garlic - 20 cloves

Shallots - 15

Green Peppercorns - 5 Tbsp 

Curry Leaves - 1 Sprig 

Turmeric Powder - 1/2 Tsp 

Salt - To Taste 

Crush or pulse in a mixer jar all the above ingredients 

Set aside half of the crushed masala 

Add rest of the masala to the cleaned and washed beef chunks

Marinate for 30 minutes 

Pressure cook until beef is tender

METHOD

Heat oil in a kadai and add sliced onions

Fry until golden remove and fry the coconut chips and set aside

Reserve half of the fried onions to garnish 

To the fried onions add the curry leaves shallots green chillies and spice powders 

Add the reserved crushed ginger garlic and green peppercorns masala

Saute until raw smell is no more and check salt to taste 

Add the pressure cooked beef along with the stock

In medium flame cook until you get the desired consistency or dry roast

Serve garnished with fried onions and coconut chips

Notes :

Adjust spices to suit your taste 

Do not add chilli powder if you need the roast to be spicy

Add only crushed black peppercorns or pepper powder 

You can add chopped coriander leaves if liked to garnish 

MUTTON THANNI KUZHAMBU

 MUTTON THANNI KUZHAMBU

INGREDIENTS 

Mutton - 1/2 Kg

Ginger Garlic Paste - 1 Tbsp 

Red Chilli Powder - 2 Tsp 

Turmeric Powder - 1/2 Tsp 

Shallots - 15

Salt - To Taste 

Clean and pressure cook mutton pieces until soft with all the above ingredients 

INGREDIENTS TO POWDER 

Cinnamon - 1 inch piece

Grated Coconut - 1/2 cup 

Dry Red Chilies - 8

Peppercorns - 2 Tbsp 

Coriander Seeds - 1 Tbsp 

Curry Leaves - 1 Sprig 

Fennel Seeds - 2 Tsp 

Whole Cumin  - 1 Tsp 

Star Anise - 1

Cardamoms - 4

Cloves - 5

Salt - To Taste 

Oil - 3 Tbsp 

Heat oil in a pan

Roast all the above ingredients until aromatic

Allow to cool at room temperature 

Grind to a fine paste adding enough water and salt to taste

INGREDIENTS FOR KUZHAMBU 

Sliced Onion - 2

Sliced Green Chillies - 3

Sliced Tomatoes - 3

Bay Leaves - 2

Cinnamon - 1 small piece

Cloves - 3

Fennel Seeds - 2 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Chopped Coriander Leaves - 3 Tbsp 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Heat oil in a kadai

Add the whole spices and curry leaves 

Once they splutter add the sliced onion and green chillies 

Saute until onions turn golden 

Add the sliced tomatoes and ginger garlic paste 

Saute until raw smell is no more

Add the ground paste and saute for a few minutes 

Add 2 cups of water 

Let he gravy boil on a medium flame for 5 minutes 

Now add the pressure cooked mutton pieces along with the stock

Cover and.cook on a medium flame for 5 minutes 

Garnish with chopped coriander leaves and serve hot

This is best with idli dosa or rice hoppers

Notes :

Adjust spices to suit your taste 

RAVA IDLI

 RAVA IDLI

INGREDIENTS 

Rava / Sooji - 2 cups

Curd - 1 1/2 cup

Baking Soda - 1/4 Tsp 

Few Whole Cashews - To Garnish 

Water - As Required 

Oil - To Grease Idli Moulds

Salt - To Taste 

INGREDIENTS TO TEMPER 

Curry Leaves - 1 Sprig

Grated Ginger - 2 Tsp

Urad Dal - 1 Tsp 

Channa Dal - 1 Tsp 

Chopped Cashews - 6

Coriander Leaves - 2 Tbsp 

Ghee - 1 Tbsp 

METHOD

Clean and chop curry leaves and coriander leaves

To a bowl add sooji salt and  curd 

Mix well and set aside for 30 minutes 

Meanwhile heat oil in a kadai and temper all the ingredients 

Finally add the cashews and coriander leaves

Pour it into the sooji curd mixture 

Mix well and add water to get the idli batter consistency 

Grease idli plates with a few drops of oil

Place a whole cashew in each mould 

Pour a ladle of batter in the mould

Steam for 12 - 15 minutes 

Serve hot with any spicy chutney of your choice or sambar or both

Notes :

Using ghee to temper is optional 

You can use oil instead 

Make sure the curd is slightly sour

Baking soda is added to get soft idlis

SPICY CHICKEN FRY

SPICY CHICKEN FRY

INGREDIENTS 
Chicken Pieces - 700 gm
Kashmiri Dry Red Chilies - 10
Peppercorns - 1 Tbsp 
Coriander Seeds - 1 Tbsp
Curry Leaves - 1 Sprig
Fennel Seeds - 1 Tbsp 
Cumin Seeds - 1 Tbsp
Turmeric Powder - 1 Tsp 
Ginger Garlic Paste - 1 Tbsp
Lemon Juice - 1 Tbsp 
Corn Flour - 2 Tbsp 
Rice Flour - 1 Tbsp 
Salt - To Taste 
Egg - 1
Oil - To Fry 

METHOD 

Dry roast kashmiri dry red chillies peppercorns coriander seeds cumin and fennel seeds one by one
Transfer contents to a mixer jar and powder 
Set aside this powder until use
Cut chicken into large sized pieces 
Clean and wash the chicken pieces
To the chicken add the prepared masala powder beaten egg and all other ingredients except oil
Marinate chicken pieces in the refrigerator for an hour
Cover and keep aside for 30 minutes 
Just before frying add some curry leaves to the chicken pieces and mix well 
Heat oil in a pan and in medium to low flame fry the chicken pieces until crisp
Serve garnished with chopped green chillies and curry leaves

Notes :

Adjust spices to suit your taste 
Do not overcrowd chicken pieces while frying


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