ROASTED MASALA FISH CURRY

ROASTED MASALA FISH CURRY 

INGREDIENTS 

Fish  - 1 Kg
Green Chillies - 3
Mustard Seeds - 1 Tsp
Fenugreek Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Dry Red Chillies - 2
Tamarind Water - 1/4 cup 
Thick Coconut Milk - 1/4 cup 
Tomato - 1
Oil - 2 Tbsps 
Salt - To Taste

INGREDIENTS TO ROAST AND GRIND

Onions - 3
Tomatoes - 4
Ginger - 1” Piece 
Garlic Pods - 4
Cumin Seeds - 1 Tsp 
Peppercorns - 2 Tsps
Red Chilli Powder - 2 Tbsps 
Coriander Powder - 2 Tsps
Turmeric Powder - 1/2 Tsp 
Salt - To Taste
Oil - 2 Tbsps 

METHOD 

Clean and cut fish into medium size pieces 
Chop onion tomatoes ginger and garlic pods
Slice tomato and green chillies and set aside 
Heat oil in a pan sauté onion until golden 
Add in the chopped tomatoes ginger and garlic pods
Sauté until raw smell is no more and add cumin seeds and peppercorns 
Add in the spice powders and salt to taste
Sauté for around 3 - 5 minutes until the oil floats on top and the mixture turns fragrant 
Switch off stove and cool the masala to room temperature 
Grind the masala to a very fine paste
Heat oil in another pan and temper mustard seeds fenugreek seeds dry red chillies and curry leaves 
Add in the ground masala and sauté for a couple of minutes 
Pour in the tamarind water and mix well
Add water as you desire for the gravy and fish pieces to cook
Once it starts to boil add in the fish pieces sliced green chillies and tomato
Check salt to taste cover and cook in medium flame until gravy is thick to desired consistency
Add the thick coconut milk simmer for a minute and remove pan from stove 

Notes:

Adjust spices to suit your palate 

BITTER GOURD STIR FRY

BITTER GOURD STIR FRY

INGREDIENTS 

Bitter Gourd - 1
Onions - 2
Green Chillies - 4
Turmeric Powder - A Pinch
Red Chilli Powder - 1/2 Tsp
Powdered Jaggery - 1 Tbsp 
Salt - To Taste
Oil - 4 Tbsps 

INGREDIENTS TO GRIND 

Coconut - 1 cup
Cumin Seeds  - 1 Tsp 
Garlic Pods - 2
Turmeric Powder - 1/4 Tsp 
Red Chilli Powder - 1 Tsp 
Salt - To Taste

INGREDIENTS TO TEMPER 

Oil - 1 Tbsp
Shallots - 3
Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 

METHOD 

Wash and clean the bitter gourd
Coarsely grind coconut with spices
Chop bitter gourd and set aside
Chop green chillies and shallots
Heat oil in a pan and add chopped bitter gourd 
Once they turn golden remove from pan and set aside
To the same oil add in the chopped onions and green chillies 
Once the onion becomes golden add in the fried bitter gourd 
Add salt to taste turmeric and red chilli powder 
Stir to mix well and add in the ground paste
Mix cover and cook in a low flame until the mixture is almost dry
Add in the jaggery at this stage mix stir for a couple of minutes and remove pan from stove 
In another pan heat oil in medium flame and add ingredients to temper 
Once shallots are golden pour the contents over bitter gourd 
Mix and serve as side dish with white rice 

Notes:

Adjust spices to suit your taste 

EGG ROAST

EGG ROAST

INGREDIENTS 

Eggs - 3
Onions - 4
Tomatoes - 2
Ginger Garlic Paste - 1 Tbsp 
Red Chilli Powder - 1 Tbsp 
Turmeric Powder - 1/4 Tsp 
Coriander Powder - 1 Tsp 
Fennel Powder - 1/2 Tbsp
Pepper Powder - 2 Tsps
Curry Leaves - 2 Sprigs 
Coconut Oil - 3 Tbsps 
Water - 1/4 cup 
Salt - To Taste

METHOD 

Boil eggs remove shells and set aside 
Heat oil in a pan add coconut oil
Add in curry leaves and sliced onions
Add chopped green chillies and sauté
When onions turn golden add ginger garlic paste 
Sauté until raw smell is no more 
Add in the sliced tomatoes and sauté until soft and mushy
Add in the spice powders and salt to taste 
Sauté for a few minutes and cook masala in low flame adding water
Add in boiled eggs halved or whole
Cover and cook for awhile until you get a semi dry gravy and oil floats on top 
Remove pan from stove and serve 

Notes:

Adjust spices to suit your taste 

HOMEMADE FLOURS

HOMEMADE FLOURS

1 HOMEMADE CAKE FLOUR 

INGREDIENTS 

All Purpose Flour - 1 cup
Corn Flour - 2 Tbsps 

METHOD 

To make cake flour remove 2 Tbsps of flour from measured 1 cup of all purpose flour and add to it 2 Tbsps of corn flour 
Sieve the flour twice and use

2 HOMEMADE SELF-RAISING FLOUR 

INGREDIENTS 

All Purpose Flour - 1 cup
Baking Powder - 1 1/2 Tsps
Salt - 1/4 Tsp

METHOD 

Whisk all the above ingredients well
Sift twice and use

3 ALMOND FLOUR  / CASHEW NUT FLOUR 

INGREDIENT

Unsalted Raw Almonds - 1 cup

METHOD 

Blend the raw almonds in a blender for a couple of minutes
Sieve and use
Care should be taken while making almond flour 
If you over blend the result product will be almond butter 
Cashew nut flour can also be prepared in this same way
If you over blend the end product will be cashew butter 

4 BREAD FLOUR

INGREDIENTS 

All Purpose Flour - 1 cup
Wheat Flour - 1 1/2 Tsp

METHOD 

Measure 1 cup of all purpose flour
Remove 1 1/2 Tsp of flour from the measured amount 
Add 1 1/2 Tsp of wheat flour 
Sift twice and use 

5 RICE FLOUR 

INGREDIENT

Raw Rice - 2 cups

METHOD 

Wash rice and soak it in water for an hour
Drain water after an hour
Cover a big plate with clean and dry white soft cloth 
Spread rice in the cloth and allow to dry 
Make sure to dry it inside the house or in a shady place if dried outdoors 
When the rice is 3/4th dried the stage is when a few rice grains stick to your hand 
Now powder it in a mixie
Sieve the flour until you get a fine powder
When cool at room temperature and completely dry store in air tight containers
If ground in bulk it’s best to take it to a rice mill and get it done

6 ROASTED RICE FLOUR 

INGREDIENT

Rice Flour - As Required 

METHOD 

Some recipes need roasted rice flour 
If so take required amount of rice flour and dry toast in medium flame until hot to touch

7 ROASTED RICE FLOUR WITH COCONUT 

INGREDIENTS 

Rice Flour - 1 cup
Grated Coconut - 1 1/2 cups
Salt - A Pinch

METHOD 

In a heavy bottomed pan add the rice flour freshly grated coconut and salt
In medium to low flame dry roast until the mixture turns colour and hot to touch 

COCKTAIL VETTU CAKES

COCKTAIL VETTU CAKES

INGREDIENTS 

Maida - 1 cup
Sooji Rawa - 1 Tbsp
Powdered Sugar - 3/4 cup
Milk - 1/4 cup (approximately)
Beaten Egg - 1
Soda bicarb - a pinch
Salt - a pinch
Cardamom powder - 1 Tsp
Water - as required 
Oil - to fry

METHOD

Mix all the above ingredients except oil and make a medium consistency dough using required amount of water.
Set aside covered to rest for 30 minutes.
Heat oil in a kadai in medium flame 
Roll the dough like sausage and cut into 1.5 - 2 inch thick slices
Make a plus incision   ( + )
Deep fry to a golden brown colour on both sides.
The cake will be crispy outside once it's cool at room temperature 

Notes:
Adjust sugar to suite your palate
Vanilla extract can also be used instead of cardamom powder

WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY COMPOTE

WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY COMPOTE

WHITE CHOCOLATE PANNA COTTA

INGREDIENTS 

White Chocolate - 300 gm
Vanilla Essence - 1 Tsp 
Fresh Cream - 600 ml
Hot Water - 2 Tbsps 
Gelatine - 2 Tsps
Yoghurt - 200 ml
Sugar - 1/3 cup

METHOD 

Chop white chocolate into fine pieces 
In a saucepan in low flame heat up white chocolate cream vanilla essence and sugar until chocolate melts
Once the mixture is smooth set aside to cool slightly for 10 - 15 minutes 
In a bowl take hot water and sprinkle gelatine on top
Wait for a few minutes and stir well until gelatine is dissolved 
Strain the liquid and add to the slightly cool cream mixture and mix well 
Set aside for 20 - 30 minutes and whisk in the yoghurt until well combined 
Pour into individual moulds and cover moulds with cling film 
Refrigerate for 6 - 8 hours until panna cotta is set 
Serve with strawberry compote

Notes:

Refer to my strawberry compote recipe posted earlier 
Make sure all ingredients are at room temperature except boiling water 

STRAWBERRY COMPOTE

STRAWBERRY COMPOTE

INGREDIENTS 

Strawberries - 3 1/2 cups

Orange Juice - 4 Tbsps
Lemon Juice - 1 Tbsp 

Sugar - 5 Tbsps 

METHOD 

Wash hull and chop strawberries 

Place all the ingredients in a pan and cook over medium heat 

Once the mixture starts to bubble lightly mash fruit chunks with a wooden spoon 

Cook for nearly 15 minutes 

Remove pan from stove cool at room temperature and store in air tight bottles 

Keep refrigerated 

Notes:

Add sugar as desired

NUTELLA SWIRL BROWNIE

NUTELLA SWIRL BROWNIE 

INGREDIENTS 

Flour - 2/3 cups
Nutella - 300 gm
Brown Sugar - 1/2 cup
Caster Sugar - 1/4 cup 
Dark Chocolate - 100 gm
Dark Chocolate Chips - 1 cup
Butter - 115 gm
Eggs - 3

METHOD 

Preheat oven to 180*C for 15 minutes 
Line and prepare a cake tin with parchment paper hanging over a little on the sides
Melt dark chocolate dark chocolate chips and butter in a double boiler or microwave 
Once melted allow it to cool and add half of the Nutella and mix well
Add in the brown and caster sugar and mix
Add in the eggs one at a time and whisk 
Fold in the flour gently 
Transfer brownie batter to the prepared tin 
Take spoonful of Nutella and place above the batter at intervals 
Make swirl designs and bake in the preheated oven for 35 - 40 minutes 
Cool at room temperature and serve 

RAW MANGO SALAD

RAW MANGO SALAD

INGREDIENTS 

Mango - 1 Large
Shallots - 10
Green Chillies - 3
Salt - To Taste
Coconut Oil - 2 Tbsps 

METHOD 

Chop the mango shallots and green chillies fine
Add rest of the ingredients and mix well
Use after an hour

Note :
Use only coconut oil 

KADUGU MAANGA

KADUGU MAANGA 

INGREDIENTS 

Mango - 1 medium 
Chilli Powder - 2 Tbsps 
Turmeric Powder - 1 Tsp
Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Dry Red Chilli - 3 
Asafoetida - Two Pinches
Roasted Fenugreek Powder - 1/4 Tsp
Oil - 3 Tbsps 
Salt - To Taste

METHOD 

Chop fine the mango with skin
Heat oil in a pan add mustard seeds curry leaves and dry red chilli
Reduce flame add rest of the spice ingredients and sauté till raw smell is no more 
Add salt to taste
Remove pan from heat 
Pour the infused oil over the chopped mango 
Mix well and serve 
You can also refrigerate 

Notes :
You can use coconut or gingelly oil 
Goes well with curd Rice 

MANGO SALAD WITH BIRDS EYE CHILLI

MANGO SALAD WITH BIRDS EYE CHILLI 

INGREDIENTS 

Mangoes - 2
Grated Coconut - 1/2 cup
Birds Eye Chilli - 10
Coconut Oil - 1 Tbsp 
Salt - To Taste

METHOD 

Chop the mangoes and keep aside 
Coarsely grind coconut birds eye chilli and coconut oil 
Add to the chopped and mangoes mix well 
Set aside for 15 minutes and serve 

Notes:
Adjust spices to suit your taste 

SNAKE GOURD SCRAMBLE (PUDALANGAAI VARUVAL)

SNAKE GOURD SCRAMBLE (PUDALANGAAI VARUVAL)

INGREDIENTS 

Snake Gourd - 1 1/2 cups
Green Chillies - 2
Onion - 1
Eggs - 2
Pepper Powder - 1 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 1 Sprig 
Salt - To Taste
Oil - 2 Tbsps 

INGREDIENTS TO GRIND 

Grated Coconut - 1/2 cup
Turmeric Powder - 1/4 Tsp 
Red Chilli Powder - 1 Tsp
Cumin Seeds - 1 Tsp
Salt - To Taste

METHOD 

Chop snake gourd onion and green chillies 
Grind coarsely ingredients to grind 
Heat oil in a pan in medium flame 
Temper mustard seeds curry leaves 
Add in chopped snake gourd onion and green chillies 
Sauté for awhile add salt to taste and enough water to cook the snake gourd
Tip in the ground paste and stir until combined well
Break eggs in a bowl and add pepper powder salt to taste and whisk 
Add whisked eggs to the snake gourd mixture in pan 
Stir until the egg coats well and is scrambled
Serve with white rice 

Notes:

Adjust spices to suit your taste 

PICKLED GINGER JULIENNES

PICKLED GINGER JULIENNES 

INGREDIENTS 

Ginger - 1/4 Kg

Turmeric Powder - 1/8 Tsp

Crushed Peppercorns  - 1 Tsp

Lemon Juice - 2 Tbsps 

Salt - To Taste

METHOD 

Scrape skin off the ginger roots

Cut ginger roots into juliennes 

Add rest of the ingredients 

Cover bowl with a lid

Stir once everyday for three days 

Transfer contents to a sterilised dry bottle 

Leave undisturbed in a warm place

Use pickle after a week 

Notes:

Adjust spices to suit your palate