SALMON FISH STIR FRY WITH COCONUT / SALMON FISH PEERA

INGREDIENTS
Salmon Fillet - 400 gms
Mustard Seeds - 1 Tsp
Dry Red Chillies - 3
Onions - 2 ( chopped )
Green Chillies - 5 ( chopped )
Ginger and Garlic Paste - 1 Tbsp
Chilli Powder - 1 Tsp
Pepper Powder - 2 Tsps
Turmeric Powder - 1 / 2 Tsp
Cumin Powder - 1 Tsp
Fennel Powder - 1 Tsp
Lemon Juice - 1 Tbsp
Curry Leaves - 2 sprigs
Coconut Oil - 3 Tbsps
Salt - to taste

TO GRIND
INGREDIENTS
Fresh Coconut Grated - 1 cup
Cumin seeds - 1 Tsp
Curry  Leaves - 6
Turmeric Powder - 1 / 2 Tsp
Green Chillies - 3

METHOD
1. Using a fork gently break the fish fillet to tiny pieces and set aside.

2. Grind the ingredients coarsely and keep aside.

3. Heat oil in a kadai and when it is hot add the mustard seeds.

4. Now add the dry red chillies and curry leaves.
5. Add the chopped onions and green chillies and saute well.

6. When the onions turn a golden brown add the ginger and garlic paste.

7. Saute till raw smell is no more and add all the spice powders.

8. Add salt to taste, the fish fillet and mix well in a low flame for 5 minutes.

9. Add the coarsely ground coconut mixture and mix well.

10. Keep stirring for 7 - 10 minutes in a low flame till it is dry.

11. Just before removing from stove add lemon juice stir once and serve hot.

HAPPY RAKSHA BANDHAN DAY

HAPPY RAKSHA BANDHAN DAY TO ALL OUR VIEWERS AND FOLLOWERS

PRAWNS BIRIYANI

INGREDIENTS
Basmathi Rice - 2cups
Ghee - 1 Tsp
Cardamms - 5
Cinnamon - 2 inch piece
Cloves - 5
Coconut Milk - 4 cups

TO MARINATE
INGREDIENTS
Prawns - 3 / 4 kg
Chilli Powder - 2 Tsps
Turmeric Powder - 1 Tsp
Pepper Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsps
Curd - 3 Tbsps
Salt - to taste

TO SAUTE
INGREDIENTS
Onions - 2 ( sliced )
Green Chillies - 5 ( sliced )
Ginger Garlic Paste - 2 Tsps
Chilli Powder - 1 Tsp
Turmeric Powder - 1 / 2 Tsp
Garam Masala Powder - 1 1 / 2 Tsps
Fennel Powder - 2 Tsps
Salt - to taste
Ghee - 2 Tbsps

TO GARNISH
INGREDIENTS
Fried onion -1
Fried Cashewnuts - 50 gms
Fried Raisins - 50 gms

METHOD
1. Mix all the ingredients to marinate in a bowl and keep aside.

2. Heat 1 tsp of gee in a kadai and add the whole spices.
3. Add the rice and stir fry for 3 minutes.
4. Remove kadai from stove and set aside.

5. In another kadai heat 2 tsps ghee.
6. Add the sliced onions and green chillies.

7. Saute till onions turn golden and add ginger garlic paste.

8. Add the sliced tomatoes and chopped coriander leaves and mint.

9. Saute till tomatoes are soft and add the marinated prawns.

10. Now add the spices and cook covered till the mixture becomes dry.
11. In a cooker pour the coconut milk and let it boil.
12. Add the fried basmathi rice and the cooked prawns.

13. Check salt if necessary.
14. Cover cooker with lid and cook for 3 whistles till done.

15.Serve hot decorated with fried onions, cashewnuts and raisins.

NOTE :
The number of whistles depends on the make of the cooker.
Also adjust the spices to suit your palate.

WISH YOU ALL A VERY HAPPY INDEPENDENCE DAY!!!

WISHING ALL VIEWERS AND FOLLOWERS
A VERY HAPPY INDEPENDENCE DAY !!!!!

" EID MUBARAK "

" EID MUBARAK "

WE WISH ALL OUR VIEWERS AND FOLLOWERS A VERY HAPPY EID .

HAPPY FRIENDSHIP DAY !!!!!!!! :) :)

HAPPY FRIENDSHIP DAY !!!!!!!! :) :)

WE WISH OUR VIEWERS AND FOLLOWERS A VERY HAPPY FRIENDSHIP DAY !!!!! :) :)

CRISPY SAGO PAKORA

INGREDIENTS

Sago - 1 cup
Curd - 1/ 2 cup
Onions - 2 ( finely chopped )
Green Chillies - 4 (finely Chopped )
Ginger & Garlic Paste - 1 Tsp
Cumin seeds - 2 Tsps
Rice Flour - 1 / 4 cup
Corn Flour - 5 Tbsps
Coriander Leaves - 4 Tbsps ( chopped )
Salt - to taste
Oil - to fry

METHOD
1. Soak the sago in curd for an hour.
2. Pressure cook till soft and set aside.
3. Add all the remaining ingredients to it.
4. Mix well and keep aside.
5. Heat oil in a kadai and drop in small pinches
    of the dough.
6. Fry till golden brown & crisp.