Fish Fry Recipe

Very simple fish fry recipe,easy and quick to prepare.Goes well as a Starter or side dish for rice...

Prep Time: 10 mins
Marination: 20 mins
Cook time: 15 to 20 mins

Ingredients:

• 5 - 6 fish slices or 500 gms fish ,sliced
• 1 tsp Ginger garlic paste
• 1 tsp Chilli powder
• 1/2 tsp pepper powder 
• 1/2  - 3/4 tsp Cumin powder
• 1/4 tsp turmeric powder
• 1 - 2 tsp Lemon juice (Adjust it according to your taste)
• Salt as needed
• 1 tbsp Oil for frying

Note:
I grinded 5 -6 whole black  pepper and 1 tsp cumin seeds along with salt into fine powder.If you dont have instant pepper and cumin powders you can grind the whole ones.

Method:

• Clean the fish and wash, during the second wash add salt and lemon juice and rinse it well. 
• Mix Chilli powder,turmeric,salt,pepper & cumin powder,ginger garlic paste and lemon juice into paste. 
• Apply on the fish slices inside and out. Allow it to marinate for min 20 mins.
• Heat a pan with oil, place the fish slices and fry it for about 5 minutes in medium low flame. Then flip it to the other side. 
• Fry the other side for 5 mins and flip it one more time and fry until crisp.

Fish fry is ready to serve!!!

Best non vegetarian side dish for Sambar and rasam rice...

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Pachai Karamani Usili | Long Beans Usili | Using Besan flour

In this recipe,Long beans (Barbati or Pachai Karamani in Tamil) Usili is prepared easily using besan flour, no soaking or grinding of the dal. Very quick ,easy and delicious recipe.We can also prepare this usili with  normal beans,cluster beans & plantain flower / Vazhaipoo...

Prep Time: 5 mins
Cook Time: 10 mins

Ingredients

• 1 cup chopped Long beans
• 2 tbsp besan flour / Kadalai mavu
• 1 tsp Sambar Powder / Chilli powder
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Cooking Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Urad dal (optional)
• 1 pinch Asafoetida / Hing powder
• Few Curry Leaves

Method:

• Wash and cut the long beans into small pieces .
• In a pan dry roast the besan flour for just 1 minute in medium flame.keep it aside.
• Heat oil in a kadai add mustard,once it splutters add the urad dhal,hing,curry leaves.
• Add in the chopped beans and saute for a minute.
• Add sambar pdr,turmeric pdr ,salt and sprinkle little water and close it with a lid.Cook the beans in medium flame.Dont add more water.
• Once the beans are cooked and there should be no water, add 2 tsp of oil and the roasted besan flour and give a stir.Cook till it becomes little dry.

Long beans usili is ready to serve with rice or roti !!!

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Ginger Chilli Pickle | Inji Milagai Oorgai | Pickles

Ginger-Chilli Pickle is a delicious tangy spicy and mild sweet pickle.This homemade pickle's main ingredients are Ginger, Green Chilli, Tamarind and Jaggery. Quick and easy to prepare,goes well with curd rice,Koozh,parathas,idli & dosa.Its a travel companion dish.Its healthy and good for digestion as ginger plays a main role in it...

Prep Time:10 mins
Cook Time:20 mins

Ingredients:

• 10 Green Chillies,spicy one
• 50 gms Ginger
• 1 big lemon size Tamarind,tightly packed
• 1/2 tsp Turmeric Powder
• 1 piece Jaggery
• Salt to taste
• 1/2 tsp Mustard seeds
• 2 tbsp Gingelly Oil

     For Roasting & Grinding:

• 1 small piece Hing bar or 1/4 tsp hing powder
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds

Method:

• Grate the Ginger and Cut green chilli to the size you wish,if you are using small size chillies then you can use it as whole one.
• Soak tamarind in warm water for 10 mins and extract the thick juice from it.
• In a kadai dry roast mustard,hing and fenugreek seeds for 1 min,Dont burn it and grind it in a mixer.                                            
• In the same kadai pour the tamarind pulp add turmeric powder and salt.
• Allow it to boil in medium flame till the raw smell goes and becomes thick.
• In a pan,keep the flame in medium,heat oil,add mustard seeds,once splutters add green chilli and fry for 2 mins,the skin turns from green to pale color.
• Add the grated ginger and fry till it changes to brown color.Take off from the flame.
• Now add the fried ginger green chilli and the ground powder to the tamarind pulp and let the mixture boils for sometime.         
• Add in jaggery and the mixture starts to oozes out oil,now for a minute keep the flame high and stir,it will become into thick consistency.Now switch off the flame.

Pickle is ready and enjoy with rice,roti....

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Paneer Fingers | Paneer Recipes

Paneer Fingers is a crispy tasty vegetarian starter,it's a perfect appetizer for any parties.

Ingredients:

• 200 gms - Homemade Paneer/ Store brought  
• 1/2 cup Bread crumbs          
• Oil for deep frying

      Batter for dipping:

• 2 tbsp Wheat flour /  All purpose flour
• 1 tbsp corn flour
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp lemon juice
• 1/2 tsp pepper powder
• 1/2 tsp cumin powder
• 1/4 tsp Garam masala (optional)
• Salt to taste
• 4-5 tbsp water

Method:

• Cut paneer into rectangular shapes.
• Mix wheat flour, corn flour, chilli powder,turmeric,salt,pepper,cumin,lemon juice and salt.
• Add little water to make a thick batter,like idli batter.
• Keep the paneer and bread crumbs ready. 
• Take each paneer pieces,dip in the batter and roll it in breadcrumbs.Keep it aside.
• Repeat the same for all paneer slices and keep it aside.
• Heat the oil in kadai,once hot keep in medium flame.
• Now drop 4 to 5 paneer fingers in oil, fry gently  till it turns golden brown.
• Repeat the same with the remaining pieces.

Serve hot with your favourite ketchup.Crispy outside yummy inside...               

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Mixed Pulses Curry | Pancha Dhaanya Kurma | Pulses Curry

Dhaanya means pulses...Mixed pulses curry is a very healthy and delicious curry, prepared with variety of pulses in onion tomato gravy with spices.Popular curry served as a side dish with  rice, roti, paratha....If we prepare the same with 9 types of pulses it is called Navdhaanya curry...I have used 5 pulses,so named it as Pancha Dhaanya Kurma (Black chenna,horsegram,brown bean,green peas and whole green moong dal.)

Prep Time :15 mins      
Cook Time:10 mins      
Serves:4
Ingredients:

• Mixed pulses - 200 gms
• Onion - 1 big size, finely chopped
• Tomato - 2 medium sized roughly chopped
• Ginger - 1 inch
• Garlic - 5 to 6 pods
• Chilli powder - 1 tsp
• Coriander powder - 1tsp
• Turmeric powder - 1/4 tsp
• Green chilli -1
• Coconut,grated - 1 tbsp(optional)
• Salt for taste

To Temper:

• fennel seeds - 1 tsp
• Cloves - 2
• Cinnamon - small piece
• Onion -1 ,chopped
• Curry leaves
• Coriander leaves

Method:

• Wash and Soak all pulses overnight.
• Boil it in cooker adding little salt for 1 whistle.
• In a pan heat 3tsps of oil,add the ginger ,garlic and onions,fry till light brown color.
• Add  the green chillies,tomato and the dry powders and fry in low flames till the tomatoes get soft and mushy.Add coconut if you want.
• Allow it to cool.
• Grind the mixture to a smooth paste.
• Heat 2 tsp of oil in a kadai add fennel seeds cloves and cinnamon,curry leaves,fry onion,add the ground masala.                                          
• Saute for a minute,add the cooked pulses,add water and boil according to the consistency required.
• Garnish with coriander leaves.

Serve with Rice / Roti...

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Tandoori Chicken | In Oven

Tandoori chicken is a best Non Vegetarian starter which can be easily prepared at home....

 

Prep time : 20 mins
Cook time : 30mins
Marination time :3 hrs or more
Serves 3-4
Ingredients :
3/4 kg Chicken pieces,big size
For First Marination :
1/2 tsp turmeric powder
2 tsp red chili powder
1 tsp. coriander powder
1 tsp lemon juice
salt to taste
For Second Marination :
2 tsp Ginger Garlic paste
2 tbsp thick yogurt/curd
2 tsp cumin powder
1 tsp pepper powder
2 tsp garam masala or Tandoori masala or Biriyani masala
1 tbsp vegetable oil

Method :

• Wash the chicken and pat it dry. 
• Make slight cut on the chicken outer part which helps to absorb masala.
• In a bowl mix chicken with the first marination ingredients.Make sure all the pieces are marinated. Keep it aside for 30 mins. 
• In a bowl mix all the second marination ingredients and pour it over the marinated chicken pieces.
• Make sure all pieces are marinated with the masala .
• Keep it in refrigerator for min 3 hrs or overnight.
• One hour before cooking,take the chicken from refrigerator and bring it to room temp.
• Preheat oven to 180 degree C for 15 mins.
• Remove excess of masala and arrange the pieces in the baking tray.
• Keep it on the top rack of oven. 
• Bake it for first 10 mins ,take it out from oven. turn over the pieces and apply or drizzle some oil over the pieces.
• Bake it again for another 10 mins. Repeat the process of turning the pieces and applying oil on it.
• Again bake for another 10 mins or till the chicken gets cooked properly . 

Tandoori Chicken is ready to eat!!!

Note:

If you like you can add one pinch of orange colour in second marination.

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Rasgulla | How to make Rasgulla

Soft and spongy Rasgulla is made up of fresh homemade paneer balls dipped in mild cardamom flavored sugar syrup..Here we go how to make the sweet at home...

Ingredients:(cup = 200 ml)

• 1ltr full fat milk
• 1 tsp corn flour
• 1&1/2 cup sugar
• 3&1/2 cup water
• 1 tbsp vinegar or juice of one lemon.
• 1 tsp cardamom powder

Method:

• Making of Paneer for Rasgulla:Boil the milk. Pour half cup of water to the milk and allow it to cool for 10 mins. Then add lemon juice or vinegar so that the milk curdles down. Wait for 5 mins.If you are using lemon,Wash the paneer in running water to remove the lemon smell.Then filter it using a muslin cloth or a fine sieve. Let all the water drain off.
• Note:Don't add lemon to boiling milk.You will not get proper paneer.The paneer should be moist and not very dry
• On to a plate add the paneer,1 tsp corn flour and mash together for 10 mins & more.
• It will be in a dough form now.       
• Make small balls out of it.Remember to make small balls as the balls become double in size when boiled in sugar syrup.          
• Sugar Syrup:To a heavy bottomed vessel add water & sugar. Keep it in a medium flame.
• Once sugar melts and water comes to rolling boil, add the balls made from the paneer mixture.
• Cook the paneer balls in sugar syrup for 15 - 20 mins by covering the vessel.
• In between turn the balls.
• Allow it to cool down

Rasgullas are ready to Serve....
Enjoy the soft spongy  Homemade rasgullas !!!

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Kara Chutney | Spicy Chutney

Kara chutney is a spicy chutney made with red chillies,tomato,onion and garlic.Very quick and easy to prepare and goes well with idli, dosa etc..

Prep Time:5 mins

Cook Time:10 mins

Ingredients:

• 1 medium size Onion
• 2 Tomatoes,small
• 5 - 6 Red chillies
• 5 - 6 Garlic cloves 
• 1 inch Tamarind
• Salt needed

To temper:

• 2 tbsp Oil / Sesame oil
• 1 tsp Mustard seeds
• 1/2 tsp Urad dal 
• Few Curry leaves

Method:

• Grind together red chillies, garlic, tamarind, add onion, tomato and salt.
• Grind it to a smooth paste.           
• Heat oil in a pan, add mustard seeds,urad dal, curry leaves and the ground paste.
• Fry it on medium flame until the raw smell goes off and mixture oozes out oil.

Spicy red chutney is ready !!!

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Brinjal Chutney | Sutta Kathirikai Chutney

Brinjal Chutney is a spicy chutney goes well with Idli ,Dosa....

Prep Time: 5 mins

Cook time: 10 mins

Ingredients:

• 5 or 6 Brinjal, Medium size
• 2 Green chillies
• 1/2 Onion
• 2 inch tamarind
• 1/2 tsp Mustard
• 1/2 tsp Urad dal
• 1 tsp Channa dal
• 2 pinch hing
• 1 tbsp coriander leaves(optional)

Method:

Apply oil on the brinjal everywhere. Roast it in direct medium flame,rotate the brinjal now and then so it gets cooked evenly.     

Once the brinjal are roasted completely,it wil become very soft,it means its cooked.

Remove it from fire and allow it to cool.

Remove the skin,showing it under the running tap water(slowly).

Mash the brinjal to ensure that there is no insects in it.

In a pan fry mustard,urad dal,channa dal,hing and green chillies.

Grind them into one and two.Add onion,tamarind and grind it.

Now add the brinjal and coriander leaves and grind it to a paste.

Serve with Sesame oil and goes well with idly or dosa.

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Watermelon Mint Juice

Here is the watermelon mint juice recipe to beat the summer heat.As watermelon and mint is cooling,this juice is healthy and ideal for summer.Mint is good for digestion too....

Prep Time: 5 mins
Cook Time: 5 mins
Serves- 2

Ingredients:
1 cup watermelon,deseeded and chopped
1 tbsp fresh mint leaves
1 tbsp sugar(optional)
1 pinch black salt
2 tsp lemon juice
4 - 5 ice cubes (optional)

Method:

• In a blender, add all the ingredients except ice and blend well.No need to add water.
• Juice is ready
• Pour the watermelon juice in tall juice glasses and add ice cubes if required.

Serve watermelon mint juice.

Note:
I used yellow one ,you can use the same recipe with the normal watermelon.
My watermelon sweetness was less so i added sugar,its optional.

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