Meat Ball Curry

Mince                              500 gms
Onion                               1
Tomatoes                         3
Potatoes                           2
Green chili                        10
Red chili powder              3 tsp
Saffron                             ½ tsp
Ginger&garlic paste          3 tsp
Coriander leaves              6-8 stalks
Mint leaves                       6-8 stalks
Garlic pods                       8
Oil                                    4-5 table spoon
Dry coconut                      ½
Poppy seeds                     2 table spoon
Cashew nuts                     3-4
Ground nuts                      8-10
Garam masala  (4 cloves, 2 cardamons, 2 cinnamon sticks & shahi jeera/black cumin seeds 2 tsp)
Putnal/roasted gram          100 gms
Charoli/chirongi                 50 gms
Lemon                               1/2

Method:
I.
Dry  fry the coconut pieces, poppy seeds, half of the garam masala,  cashew, ground nuts and  ¼ of the putnal and grind it into a paste.  Cut the tomatoes and grind it into this same paste and keep it aside.

II.
Wash the minced meat, drain out the water totally, add  5-6 green chili, garlic pods, mint leaves and a 1 tsp of salt and grind it into a paste and keep aside.
III.
Dry fry the remaining putnal i.e. about 75 gms and the charoli/chirongi and the remaining garam masala.  Make a powder of this and keep aside.
IV.
Take a bowl & Mix the minced meat paste and the putnal & chirongi powder .  It will be like a wet dough.  Now take a little mixture at a time and make small round balls  and keep it aside till all the mince dough is complete.
V.
Take a big vessel, heat the oil, add the finely chopped onions and 4 green chili (slit)  and fry till light brown, add the saffron, ginger garlic paste, red chili powder  and the ground coconut masala paste and fry it well, add the salt according to your taste.  When  all the ingredients are fried well add 3-4 cups of water and allow it to boil.  When it is boiling add  all the mutton balls slowly, few at a time.  Scrape the potatoes and cut them into pieces , wash it and add it in the curry and allow it to cook for about 15-20 minutes on medium flame.  Add the chopped coriander leaves and allow it to cook on sim for about 10 minutes.  Add 1 table spoon of lemon juice and remove from the stove after 5 minutes.
This can be served with fried rice, coconut rice or  vegetable rice.




Coconut Rice


Coconut Rice:
Fine Rice                               500 gms
Coconut                                1
Onion                                    1
Green chili                             4-5
Ginger garlic paste                 2 tsp
Saffron                                  ¼ tsp
Cardamom                            2
Cinnamon                              2 pieces
Clove                                    3
Bay leaf                                 2
Shahi jeera(black cumin)        1 tsp
Refined oil  or ghee                2 table spoon
Salt                                        2 ½ tsp

Method:
Grate the coconut and add one litre  of water and allow it to boil for about 10 minutes.  Cool it a little and squeeze out the coconut milk and keep aside.
Take a dish, heat the oil, add the cardamom, cinnamon, clove, shahjeera,  bayleaf, when it splutters, add the chopped onions and green chili and fry it well till golden brown, add the saffron and the ginger garlic paste and fry it well, add the washed rice and pour the coconut milk and the salt and mix it well.  You can pour it into the rice cooker and allow it to cook.  If there is no rice cooker it can be cooked in the same dish on medium flame for about 10 minutes,  when the rice is cooked, allow it to be on the stove on sim for another 5-6 minutes.
You can serve this rice with mutton or chicken curry.



Stuffed bitter gourd fry - (Karela)


Bitter gourd                6
For filling:  Ist
Cobra chutney(dry):                        

Dry coconut               1 whole

Red whole chili           4

Garlic pods                 6

Mint leaves                 6-8

Tamarind                    1 lemon size ball

Salt                             2 tsp or as per taste


Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl and keep aside.


Filling: IInd

Minced meat                   200 gms
Onion                              1
Red chillie powder           2 tsp
Ginger garlic paste           2 tsp
Saffron                            ½ tsp
Kasuri methi                    1 table spoon  (optional)
Oil                                  1 table spoon
Wash the minced meat and keep aside.  Take a dish, heat the oil (one table spoon),  add the finely chopped onion, saffron, chili powder, ginger garlic paste and fry it well till the onion is brown add the minced meat, salt and kasuri methi or 1 tsp of garam masala and fry it well.  Add 2 cups of water and allow the mince to cook.  When the mince is cooked dry it completely.

Filling : IIIrd
Potatoes                        2
Chili powder                  1 tsp
Saffron                           ¼ tsp
Boil and mash the potato.  Heat  2 tsp oil in a pan and fry the potato, chili & saffron with a tsp of salt.  Fry it well and remove from the stove. 

Method:

Take the bitter gourd and slit it in the middle (length wise), remove the seeds, scrape it slightly on the outer side.  Wash it fill in the coconut paste or mince fry  or potato mash, according to your choice.  Close it and tie it with a thread.   Do the same with all the bitter gourd.  Take a pan and heat 4-5 table spoons of oil and shallow fry  all the pieces one or two at a time,  on slow fire till it is nice and golden brown.




Karela (Bitter gourd ) fry:

           
Bitter gourd                        4-6
Chili powder                       2 tsp
Ginger garlic paste               2 tsp
Saffron                               ¼ tsp
Cumin powder                    ½ tsp
Salt                                     1tsp

Method:
Scrape the bitter gourd slightly and slice it, remove the seeds wash it and place it in a bowl.
Add all the ingredients  to the slices, mix it well and keep it aside for about ½ an hour.  In a pan, heat the oil and add the marinate and fry it well and leave it on sim for about 10 minutes, continue to fry it till completely cooked and dry.  Remove and serve with roti or as a side dish with dal and rice.


Bitter Gourd /Karela curry


Bitter Gourd /Karela  curry:
Bitter gourd                        4-5
Onion                                    2
Saffron                                 ½ tsp
Chili powder                       2 tsp
Ginger garlic paste               2 tsp
cumin powder                      2 tsp
Coriander powder                2 tsp
Tamarind                             1 small ball
Salt                                      2 tsp or as per taste
Oil                                       3 table spoon

Method:
Scrape the bitter gourd slightly cut it into slices, remove the seeds and wash it well keep it aside in water with a little salt and a little saffron powder. Take  a pan  heat the oil and fry the slices light brown and keep aside.
In a dish, heat the oil (the same oil in which the slices were fried can be used), add the finely chopped onions and fry it till golden brown, add ginger garlic paste and fry it well, then add all the powders (saffron, chili, cumin & coriander)  then add the fried  bitter gourd slices and mix it well .  Squeeze out the juice from the tamarind and add it and allow it cook on slow fire  (sim) for about 6-8 minutes.  Check the consistency accordingly (semi dry) and remove from the stove.  It can be served with hot rice or roti.

Khichidi


Khichidi:
Rice                                 200 gms
Onion                               1
Green chili                         2-3
Ginger garlic paste            1 tsp
Masoor dal                       50 gms
Saffron                              ½ tsp
Oil                                    2 table spoons
Clove                               2
Cardamom                       1
Cinnamon                         1
Salt                                  2 tsp

Method:
Mix the rice and dal, wash it and keep aside.
In a dish, heat the oil, add the clove, cardamom and cinnamon, then add the onions and slit green chili and fry well till golden brown, add the ginger garlic paste, saffron, add water (double measure of the rice) (2 cups of water to 1 cup rice)  add 2 tsp of salt or according to your taste and allow the water to boil.  Then add the washed rice and dal and allow it to cook of medium flame for about 5 minutes then lower the flame and cook on sim.  Check if the rice is cooked if not you can add a little water, close the dish and keep a weight on it to cook ‘on dum’ i.e. sim.  (The same can be prepared in a pressure cooker)
You can serve it hot with tomato chutney or dry coconut chutney .  It can also be eaten with curd.





Chicken Manchuria

Chicken Manchuria


Chicken (boneless)                      250 gms
Egg                                              1
Ginger garlic paste                        1 tsp
Red chillie powder                        1 tsp
Maida                                           1 tsp
Cornflour                                      2 tsp
Salt                                               1 tsp
Oil for deep frying
Onions                                          2 (finely chopped)
Soya sauce                                    1 table spoons
Green chillie sauce                         2 tsp
Green chillies                                 2-3 (finely chopped)
Tomato sauce                                2 tsp
Coriander leaves                            8-10 stalks

Method:
Wash and marinate the chicken pieces with egg. Ginger garlic paste, red chili powder, maida, cornflour and salt for about ½ hour.  Take a Wok or kadai with oil for deep frying,  when the oil is hot fry the chicken pieces few at a time.  Remove and keep aside.
Take a another dish or kadai , heat 2 table spoons of oil, add the finely chopped onions and fry till golden brown, add ginger garlic paste or finely chopped (1tsp),  finely chopped green chili, add the soya, chili and tomato sauce and fry well, add just a little salt as there is salt already in the chicken fried pieces, add a little ¼ cup of water and allow it to cook for a while, you can add a paste of 1 table spoon of cornflour to thicken the sauce.  Then add the fried pieces and stir it well till the sauce covers all the pieces, Remove and  garnish with chopped coriander.

Spinach(Palak) Chicken



Chicken                              500 gms

Palak                                  3 bunches

Methi leaves   (fenugreek)    3 bunches

Oil                                      2 table spoons

Green chillies                       2-3 slit

Onion                                  2

Ginger garlic paste                2 tsp

Red chillie powder                2 tsp

Saffron powder                    ½ tsp

Salt                                     2 tsp or as per taste


Method:

Wash and cut the palak and methi leaves & keep aside

Wash the chicken pieces well and keep aside.

Heat the oil in a kadai or dish, add the finely chopped onions, saffron and fry till light brown, add the ginger garlic paste, slit green chillies, red chillie powder, salt and meat and fry it well, now add the washed methi leaves and fry it well then add the palak leaves and add a little water to cook on medium heat.  After 15minutes check If the chicken is cooked you remove from the stove.  Check the consistency if you want it dry keep stir frying till it is dried. 


Curry Puffs



Curry Puffs:
Minced meat                     250 gms
Onion                                    1
Red chillie powder           2 tsp
Ginger garlic paste           2 tsp
Saffron                             ½ tsp
Kasuri methi                     1 table spoon
Or
fresh methi  leaves            ½ cup
Salt                                  2 tsp or as per taste
Oil                                    1 table spoon  + oil for deep frying
Maida or wheat flour     500 gms

Method:  ( for the filling)
Wash the minced meat and keep aside.  Take a dish, heat the oil (one table spoon), add the finely chopped onions and fry till light brown,add the saffron, chili powder and ginger&garlic paste and fry it well.Add the minced meat,salt& fresh methi leaves or Kasuri methi.Add two cups of water and allow it to cook on medium flame for about 15-20 mins.
When the mince is cooked add a tsp of lemon juice and fry it well till it is totally dry.Remove and keep aside.

Make a dough with the flour,salt and water.
Make small balls of the dough and roll the dough into the desired shape(round or square) and fill in two tsp of cooked mince and close it on all sides so that the mince doesn't fall out while frying.
Take a kadai with oil for deep frying,when the oil is hot, place in the stuffed dough(puffs) and fry them till it turns brown.Remove and serve hot.  

               



Dahi Kadi


Dahi Kadi :

Besan atta                        100 gms + 100 gms
Curd                                250 gms
Jeera powder                   2 tsp + 1 tsp
Red chillie powder           2 tsp + 1 ts
Ginger garlic paste            1 tsp + 1 tsp
Saffron                             ½ tsp
Salt                                  2 tsp or as per taste
Oil                                   2 table spoon + oil for deep frying
Curry leaves                    8-10 leaves
Rye/Mustard seeds          ½ tsp
Cumin (jeera)seeds          ½ tsp
Whole red chilli                 2

Method:
Take a dish add  one part of the besan atta, chilli, jeera,saffron powders, add ginger garlic paste, salt curd and mix it well.  Add 2 cups of water and make into dal like consistency.  Place it on the stove and allow it to boil for about 10 minutes on medium flame.  Remove it from the stove and take a small pan for seasoning.
Heat the oil in the pan, add the mustard and cumin seeds, whole red chilli, curry leaves and when light brown pour it into the dahi mixture.

Take the next part of besan atta in a bowl, add chillie powder, ginger garlic paste, jeera powder and salt and make it into  dough like consistency.  Take a kadai with oil for deep frying, take small portions, flatten it on the palm and deep fry the bhajjis till brown .   Keep frying till all the dough is finished.
Put these bhajjis into the seasoned dahi kadi and mix it with a spoon till all the bhajjis are covered with the dahi kadi mixture.
You can serve it with roti or hot rice.

Donda Kaya Pachidi: (Ivy gourd/Tindora)


Donda Kaya Pachidi: (Ivy gourd/Tindora)
Donda kaya                                      250 gms
Red whole chilli                                 4-5
Garlic pods                                       4-5
Jeera                                                 2 tsp
Tamrind                                            1 small ball

Method:
In a kadai , heat one tsp oil and add jeera, chillie, garlic pods, and the chopped dhonda kai and tamrind, fry it well on medium flame till light brown.    Remove from fire and allow it cool.  Place all the ingredients in a mixie and add a little salt and grind it to paste, if needed a just a little water to grind it.
Remove it in a bowl and season it. ( For seasoning, take a table spoon of oil, heat it and add a little mustard & jeera seeds, one whole red chillie, curry leaves and one garlic pod.)
It can be served with dosa or hot rice & dal.  

The same method can be used to make beerakaya(Ridge Gourd) pachidi.

Fine Sev or Bhujia:















Fine Sev or Bhujia:

Besan atta                        250 gms
Red chillie powder           2 tsp
Ajwain powder                2 tsp
Salt                                  2 tsp or as per taste
Oil for deep frying


 


Method:
Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)
Take a muruku mould and place the fine hole disc in it.  Put the dough little by little and press it into the hot oil in the kadai.  Thin long string like will flow out of the muruku mold.  Take a ladel with holes in it and fry the sev turning it both sides.  Remove it and place on a tissue in order to absorb the extra oil.
When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.



Paalak bhaji: (Spinach) / Potato bhajji


Paalak bhaji: (Spinach) /  Potato bhajji

Paalak                             10 – 12 stalks  or
Potatoes                           2 big (thin slices)
Besan atta                        6 table spoons
Red chillie powder           1 tsp
Jeera powder                   ½ tsp
Ginger garlic paste           ½ tsp
Salt                                  1 tsp or as per taste
Eating soda                      ¼ tsp
Oil for frying

Method:
Wash the paalak leaves and cut up the long stocks, keep just a very small stalk.  Drain out the water and keep aside.  If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients  add water and make it into a nice batter.  Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf  or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown .  Remove it and place on a tissue for the oil to be absorbed.  Serve hot.

Onion Pakoda


Onion Pakoda

Onions                                2 large
Oil for frying
Besan atta                          6 table spoons
Red chillie powder             1 tsp
Jeera powder                     ½ tsp
Ginger garlic paste              ½ tsp
Salt                                    1 tsp or as per taste
Eating soda                         ¼ tsp
Method:
Chop the onions (length-wise) .  Take a bowl , add onions, besan atta and all the ingredients with a little water and till a paste like consistency.  Take a kadai/wok and heat the oil for deep frying.  When the oil is hot take little onions at a time and deep fry it till golden brown.
After frying place it on a tissue to absorb extra oil.  Serve it plain or with tomato sauce.

Tomato rasam


Tomato rasam



Ingredients:
Tomatoes                        ½ kg
Tamrind                           1 small round size
Red chillie powder           2 tsp
Pepper powder                2  tsp
Saffron                             ½ tsp
Ginger garlic paste           1 tsp
Corriander leaves            3 stalks
Curry leaves                    2 stalks
For seasoning:
Oil                                   1 table spoon
Cummin seeds                 ½ tsp
Mustard seeds                 ½ tsp
Whole red chillie              2
Garlic pods                      2
Curry leaves                    4-5 leaves

Method:
Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.
Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam.  It can be served with hot rice.




Chole/Chick pea


Chole/Chick pea












Ingredients:
Chole channa                                200 gms
Onions                                          2
Red chillie powder                         2 tsp
Saffron                                          ½ tsp
Ginger garlic paste                         2 tsp
Chole masala powder                    2 tsp
Salt                                                2 tsp
Lime juice                                      2 table spoon
Corriander leaves                           7-8 stalks
Tomatoes                                       3-4
Oil                                                  3 table spoons

Method:
Wash & soak the chole channa overnight.  Pressure cook it and keep it aside.
Take a dish or kadai, heat the oil, add the finely chopped onions and fry it well till light brown, add saffron, ginger garlic paste, chillie powder, pureed tomato, chole powder and salt, fry it well then add the boiled chole and allow it to cook on sim for about 5-8 minutes add the lemon juice and allow it to cook on sim another 5 min.  Remove and garnish with chopped corriander leaves and finely chopped onions. 

Fried Fish


Fried Fish



Ingredients                        
Fish                                          ½ kg (sliced)
Red chilli powder                       2 tsp
Saffron                                      ½ tsp
Cummin powder                       1 tsp
Ginger garlic paste                     2 tsp
Salt                                           2 tsp or as per taste
Vinegar or lime juice                   1 table spoon

Method:
Wash the fish pieces and marinate it with all the ingredients (masalas) and keep aside for 1 or 2 hours.
Take a pan and shallow fry the pieces in oil few at at a time till golden brown.

Chicken pakoda


Chicken pakoda


Boneless chicken                     250 gms
Chillie powder                         1 tsp
Pepper powder                       1 tsp
Egg                                          1
Ginger garlic paste                 1 tsp
Cornflour                                 2 tsp
All purpose flour                     2 tsp
Salt                                          2 tsp or as per taste

Method:
Wash and cut the chicken into small pieces, add the chillie powder, pepper powder, ginger garlic paste, egg, cornflour and flour, salt and mix it well and keep aside for about ½ hour.
Take a kadai/wok add oil for deep frying, when hot add few pieces at a time and fry it well till golden brown.  Remove and serve with sauce.

Beerakai & Methi (Ridge gourd & fenugreek leaves)


Beerakai & Methi (Ridge gourd & fenugreek leaves):

Ingredients:
Beera kai                     250 gms
Onion                          1
Tomatoes                    2
Green chillies              2
Fenugreek leaves        ¼ cup
Red chillie powder      1 ½ tsp
Saffron powder           ½ tsp
Ginger garlic paste     1 tsp
Salt                              1 tsp or as per taste
Oil                               2 table spoons

Method:
Remove the thick ridge and the skin from the gourd, and cut it into pieces.  Take a pan or pressure cooker, heat the oil and add the finely chopped onion, and fry till light brown, add the green chillies  (slit), ginger garlic paste, saffron, chillie powder and fry it well, add the chopped gourd and mix it well, add the methi leaves and salt and fry it well till all the ingredients blend with the gourd, add the chopped tomatoes and then add a little water and pressure cook it for about 10 minutes.  Open the pressure lid and fry it till completely dry or according to required consistency.  Serve with hot rice or rotis. 
The same can be prepared with potatoes  (Alu & Methi)

Rava Dosa






Ingredients:
Bombay rava                           1 cup

Wheat flour                             1 cup

Rice flour                                1 cup

Onion                                      1

Green chillies                          2-3

Pepper powder                       2 tsp

Cumin seeds                            2 tsp

Coriander leaves                     3-4 stalks

Salt                                          2 tsp or as per taste

Oil for frying the dosa


Method:

In a bowl take rava and the flours and mix it well, add finely chopped onion, cumin seeds, pepper powder, finely chopped green chillies and coriander leaves and salt.  Add 2-3 cups of warm water and mix it well till you get the batter consistency.  This can be prepared and used immediately, there is no need for fermenting overnight.

Take a dosa pan, heat it, take a spoon and spread the consistency round on the pan and spread some oil around the dosa and fry it till brown, turn it and fry it the other side.

Serve with coconut chutney or tomato chutney.

Coconut chutney (dry coconut)


Coconut chutney (dry coconut):


Dry coconut               1 whole
Red whole chili           4
Garlic pods                 6
Mint leaves                 6-8
Tamarind                   1 lemon size ball
Salt                            2 tsp or as per taste

Method:
Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl.  In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.
It can be served with dosas, khichidi, or dal.

Tomato chutney – II




Ingredients:

Tomatoes                  ½ kg

Oil                             3 table spoons

Ginger garlic paste     2 tsp

Cumin powder           1 tsp

Saffron                      ½ tsp

Red chili powder       2 tsp

Salt                           2 tsp or as per taste


Method:

Wash & cut the tomatoes and blend it in the mixer together with ginger garlic, cumin powder, saffron, chili powder and salt.

Take a kadai/wok, heat the oil and add ½ tsp mustard seeds, 6-8 curry leaves,3-4 garlic pods, 2 whole red chilies halved after seasoning add the blended mixture and mix it well and allow it to cook on medium flame for about 10-12 minutes.   Do not add any water.  When the mixture thickens according to your consistency you can remove from the stove Or else you can keep it on the stove till it is dry completely.

You can serve with dosas, rotis , khichidi or as a side dish with dal.

Itchy potato (Arbi)


Itchy potato (Arbi)


Ingredients

Itchy potato/taro(root)  200 gms

Red chillie powder       2 tsp

Saffron                        ½ tsp

Oil                              2 table spoons

Salt                             2 tsp or as per taste

For seasoning:

½ tsp mustard seeds, ½ tsp cumin seeds, 2 whole red chillies(broken in halves), karyapak leaves.


Method:

Scrape the itchy potato, wash it and pressure cook it.  Mash it and keep aside.

Take a pan, heat the oil, add the seasoning (rye,jeera,whole red chillie & karyapak), add the smashed itchy potato, red chilli powder, saffron and salt and fry it well into the seasoning.  Fry it nicely for about 5-6 minutes.  Garnish with chopped coriander leaves.

It can be served with rotis or as a side dish with dal.

Beans dry fry


Beans dry fry


Ingredients     
Beans                        200 gms
Onion                        1
Green chillies             3-4
Ginger garlic paste      1 tsp
Grated fresh coconut  ½ cup
Saffron                      ¼ tsp
Oil                             2 table spoons
Salt                            2 tsp or as per taste

Method:
Wash and chop the beans fine.  Take a pan, heat the oil, add the chopped onions &  green chilles, add the saffron and ginger garlic paste and fry well till the onions are light brown, add the beans, salt and a cup of water to cook.  When the beans are almost done, add the coconut and mix it well into the beans and fry it till it is completely dry.
It can be served with roti or as a side dish.

Potato Mash


Potato Mash:

Ingredients                 
Potatoes                                 2 big
Onion                                     1
Green chillies                          2
Karyapak                               1 stalk
Carriander leaves                    1 stalk
Oil                                         2 table spoon
Salt                                        1 tsp or as per taste

Method:
Boil the potatoes in a pressure cooker, peel it and smash it into paste and keep aside.
Take a pan or small kadai, heat the oil add the chopped onions and fry it well to golden brown, add the chopped green chillies, karyapak, and the smashed potato and salt and fry it well till the oil and onion blends into the potato.  Remove from the stove and serve it with puri or roti or as a side dish with dal.

Bombay Toast


Bombay Toast:

Ingredients                 
Bread slices                             6 slices (cut into halves)
Egg                                          1
Milk                                         1 cup
Sugar                                       6 tsp
Cardamom powder                 ½ tsp
Ghee or refined oil for shallow frying.

Method:
Take a container add the milk, egg, sugar and cardamom powder and beat it up well.
Take a pan, heat the ghee, Dip the bread slices one at a time into this mixture and fry it on the 2 at a time both sides till golden brown.   Remove and serve as a snack or for breakfast.

Murrel Fish Curry



Ingredients                 
Fish                          1kg

Ginger garlic paste     3 tsp

Saffron                     ½ tsp

Red chillie powder     2-3 tsp

Oil                            3 – 4 table spoons

Salt                          3 tsp or as per taste

Tamrind                   medium ball size


Dry fry and grind the following into a paste:

Dry coconut                ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds           2 tsp

Pali                             2 table spoons

Onion                          1



Method:

Wash and cut fish pieces well and keep aside.

Take a dish, heat the oil and add a little mustard & cumin seeds, when it splutters you can add the masala paste, with the ginger garlic, red chillies powder, saffron and salt and fry well .  Add 2 cups of water and allow it to cook for about 5-8 minutes on medium flame.  Add the fish pieces into the gravy and allow it to cook another 5-8 minutes then add the tamrind pulp and allow it to cook on sim for about 6-8 minutes.  You can serve it with hot rice or rotis.