Pomfret Fry

Fresh Pomfret fried is a treat. This has sweet flesh which is best if you get a fresh lot.

Spicy Pomfret fry 

Fish cleaned: 5-6 pcs
Redchili powder: 3-4sps
Turmeric 1 pinch
Tamarind paste 2 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/2 th cup
Oil to shallow fry: 6-7sps
Salt to taste

PROCEDURE

• Clean the Fish fillets by washing in water 2-3times
• Apply salt to the cleaned  Fish
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on fish  & let it marinate for 10 min

• Then roll them in Rava & shallow fry in a pan with Oil

Awesome Pomfret Rava fry Ready to be served. Enjoy Fish Platter

Mughlai Chicken gravy

Mughlai Chicken gravy, Creamy chicken gravy this is a Rich gravy made using Cashew paste which gives it a nice creamy texture

Mildly spiced chicken gravy this creamy mughlai chicken can be served with any Indian bread/ Fragrant Rice dishes. Check out other chicken gravy recipes:Chicken Kurma, Bhuna chicken,Butter Chicken, Pudina chicken

Ingredients:

Onion: 2 sliced

Cashew :6-8

Tomatoes: 3

Green chillies:2

Ginger Garlic paste: 1sp

Bay leaf:1

Cloves: 4

Cinamon:1/2 inch

Ghee/butter :2sps

Red chilli powder: 1 sp

Everest meat masala powder: 1sp

Kasuri methi: 2sps

Chicken: 500 grms(boneless)

Procedure is as follows

Clean the chicken pieces I have used Boneless you can use On the bone also

In a pan add 2sp oil and fry Onion slices till light brown

After cooled make a paste of this fried onion along with little water

Then Make paste of Tomato & soaked cashew. (can even be made separately)

For the gravy

In a Deep Pan/ Kadai add Ghee 2sps 

Add Bayleaf cloves cinnamon fry little add 2 slit Green chillies and ginger garlic paste fry then add fried Onion paste 

Cook for 2-3 min. Then add Tomatoes paste & mix well

Add Red chilli powder, Meat Masala/ Garam masala and mix 

Add Boneless chicken mix & cook for 6-8 min

Then add salt to taste & cashew paste cook till  Chicken is soft.

Lastly add Kasuri methi & little garam masala mix well.

Switch off Serve in a dish & drizzle cream

Mughlai Chicken gravy is ready to serve

Enjoy tasty creamy gravy with Roti/Chapati/ Rice

Fried Fish Platter

Fried Fish platter for sea food lovers. Here is recipes for Variety Fried Fish.

I Have crispy coated with Semolina and pan fried Bangda(Mackerel) Seer Fish & Prawns

Jumbo tiger prawns are a treat....These juicy prawns have sweet meat so coating them with spicies and frying is Ideal.....

I have shallow fried all these Fish

Recipe is quiet simple & easy to follow

Ingredients:

Tiger prawns: deviened 5

Fish cleaned: 4
Redchili powder: 3-4sps
Turmeric 1 pinch
Tamarind paste 2 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/2 th cup
Oil to shallow fry: 6-7sps
Salt to taste


PROCEDURE

• Clean the prawns removing its head & shell also devien these & wash

• Similarly clean the other Fish by washing in water 2-3times
• Apply salt to the cleaned prawns & Fish
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on fish & prawns & let it marinate for 10 min

• Then roll them in Rava & shallow fry in a pan with Oil

Crispy Fish & prawns Rava fry Ready to be served. Enjoy Fish Platter

Spicy Lamb Mutton Dry

Mutton dry a lamb side dish spicy lamb which can be made as semi-gravy

Enjoy this Spicy Lamb dry  with Roti Chapati or Rice


For this Mutton dry semigravy First the meat is marinated & then added to the Onions & tomatoes
I have used pressure cooker to cook the Mutton/ lamb till it falls apart

Ingredients:

For the MARINADE
Mutton: ½ kg
Salt : 1sp
Ginger garlic paste: 1sp
Red chili powder: 1tsp

For Tempering:
Oil: 3sps
Cloves: 4-5
Cinnamon: ½ inch
Onion: 2 chopped
Green chilies: 2
Tomatoes: 1big chopped
Mutton Masala: 1sp

Procedure is as follows

Clean the mutton by rinsing 2-3 times in water
Marinate the mutton with ingredients under marinade for 10-15 min

In a pressure cooker add Oil & heat it
Add tcloves, cinnamon & Slit grren chilies then
Add Onions chopped & fry then Add Tomato chopped &
Fry nicely add little salt so that tomatoes get mushy

Mix  add Mutton Masala & Add the marinated mutton & fry again for 5 min

Mix all together adjust Salt(add very little as salt is there in marinade as well)
No need of adding water add Coriender leaves
Pressure cook for 5-6 or more Vissels till the mutton is cooked well
Once the cooker cools down Open it & mix well

Mutton Dry is ready to serve, enjoy this tender falling apart meat with Chapati or Rice

Chicken Sukka Dry

Mangalore style chicken sukka is a dry chicken dish with Southern spices & grated fresh coconut
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. 
Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili.
 The main Ingredient to prepare this chicken sukka is its spice mix "sukka powder". You can even use SRR Chicken sukka Powder


Ingredients for Sukka powder

Red chilies(Byadgi/Kashmiri): 8
Coriander powder: 2Teaspoon
Jeera(cumin): 1 teaspoon
Fennel seeds: 1tsp
Methi(Fenugreek seeds): 1tsp
Dry roast all the above and cool down

Add to small blender jar and make dry powder

(You can even double the quantity of all the items & keep half of the powder in air tight container)

This Chicken Sukka can be relished with Sanna Idli or Neer dosa 

Ingredients for Chicken Sukka 

Chicken: 300grms boneless
Onion: 2
Garlic: 8-10flakes
Oil: 4sps
Curry leaves: 8-10
Tamrind paste: 1/2 cup
Sukka powder: 1/2 cup
Coconut grated: 1 cup
salt to taste

Procedure:

Clean & wash boneless chicken pieces which are cut to bite size & keep aside

Heat a deep Pan add Oil & once heated add curry leves

Then add crushed garlic flakes & fry nicely

before it changes color add the finely chopped Onion

Fry till onions are translucent then add the chicken pieces & fry it 

Then add tamrind paste & sukka powder & salt to taste

Mix everything & cook with lid for 10min(add little water if required)

Lastly add freshly grated coconut mix and cook till it dries

about 5 min then switch off

Serve this spicy chicken sukka with Rice or Sanna Idli or string hoppers

Set Dosa with Chutney

Set Dosa with Chutney for breakfast, these are thick savoury pancakes best for breakfast
You can make Set Dosa by fermenting the regular Dosa batter and making thicker pancakes

If you want very soft and tasty set dosa follow this recipe

Ingredients: for Set Dosa
Urad dal 1 cup
Rice 3 cups
Poha(beaten rice): 1 cup
Fenugreek seeds(methi): 1 tsp
Boiled cooked rice: 1/2 cup

Method: 

Soak Urad dal & Dosa Rice along with fenugreek seeds for 4hrs  
Soak beaten rice poha for half an hr  before grinding
Wash all the ingredients twice with clean water

Add the soaked Poha & boiled rice as well(you can use leftover rice)
Then grind all together to fine paste with 1 cup water
Leave it to Ferment overnite or 4-5 hrs
While making dosas, add salt & mix well

On a hot griddle(Dosa Pan) Pour 2 cups batter & dont flatten let it be thick 
(if you want uttapam style sprinkle chopped onion & tomato)
Put little oil to the dosa sides & Sprinkle some ghee on top...
Close lid & cook  one side for 2 min then turn the dosa & cook other side for a minute

Soft Soft set Dosas -thick savoury pancakes ready for breakfast enjoy with chutney of your choice

Horsegram Idli (Kulith Idli)

Healthy Breakfast Horsegram Idli Soft Fluffy Idlis are great for breakfast and you can make it more healthy by adding lentils here is such healthy Idli

Like millet Idlis these Horsegram Idli are also power packed with nutrients

Some other Idli's i have tried are using Foxtail Millet, You can use any millet of your choice
Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie, click here for some of my Millet dishes: Millet Idli recipe, Millet Dosa Recipe, Millet Kheer Recipe, Millet Neer Dosa recipe

Even Red Rice Idli is healthy breakfast option recipe for Red Rice Idli Recipe


Ingredients for Idli(Makes 24 Idlis)

For Idli Batter:

Horsegram : 1+1/2 cup

Dosa Rice: 2+1/2 cups

Soak Horsegram & Dosa Rice in separate containers for  4 hrs 

Wash & Grind Horsegram with enough water to fine paste

Remove in a big vessel

Then Wash & Grind soaked Dosa Rice with little water to a coarse paste

Then mix this with Horsegram paste Paste

Keep in warm place to Ferment Overnite or 4hrs as this batter gets fermented very soon grind it a bit late at night

Procedure For Idli as follows:

After fermentation when making Idli add Salt to batter & mix
Add little water & make it dosa paste consistency
Grease the Idli mould with Oil
Pour a laddle full of Idli batter in each section of Idli
Keep in Idli steamer(Keeping water below)& steam for 20 min
After 20 min switch off the heat & let it cool down a bit
Then remove the Idli stand, let it release its steam a bit
Then with help of a wet spatula(ie dip the spatula in water)
Remove the Idli from each section & serve

Healthy Horse gram Idli is ready Served with chutney powder

Fresh Rajma Masala with Chapati

Fresh beans which are peeled and used are high in proteins use this for breakfast. 
Fresh Rajma Masala with Chapati for breakfast, Fresh Rajma cooks fast and is high in proteins. this is a seasonal dish as Fresh rajma are available in summer season, so use the seasonal rajma and make this Rajma masala for breakfast or lunch

Ingredients:
Fresh Rajma peeled: 2 cups
Onion: 2
Tomatoes: 2
Potato : 1
Oil :2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5

For the Green Masala:
Coconut : 1cup
Green chilies: 4
Coriender Leaves: 1/2 cup

Method to prepare:

First wash the peeled Rajma, and deskin potato & chop in cubes
Chop Onions & tomatoes and keep ready

Make a paste of grated coconut and Green chilies and coriender along with little water

In a Pressure cooker add Oil then add mustard seeds, once it crakles add curry leaves
Then Add the chopped onions and fry nicely, then add tomatoes & fry add little salt so that tomatoes will get mushy fry for 2 min
Add the potatoes and fresh Rajma mix well add coconut Paste grind earlier add little more water
Mix and add salt to taste, cook for 2 whistles

Once cooled down open cooker and mix well
Serve with Chapati, Fresh Rajma Masala with Chapati is ready for breakfast

Kori Gassi Chicken Kabab

Kori Rotti is paper thin Rice rotti is a famous Mangalorean Rotti prefered to dip & soak in gravy & eaten.....best served with Kori Gassi its Chicken curry with thin coconut gravy & aromatic spices of south just arouse your senses....Bon Apitite!!!

Chicken Kabab 
Marinated spicy chicken fried till crisp makes a good Kabab

Marinate Chicken pieces with salt & lemon juice for 10min
Squeeze out then add 1egg, 4sps Redchili powder & 4sps cornflour mix well till coats
Or else you can use Kabab powder(don't add salt of using Kabab powder)
Heat up Oil & deep fry 
Chicken Kabab is ready

Kori Gassi thin chicken gravy
Ingredients

For the Marinate

Chicken : 1/2 kg

Ginger garlic paste 2sp

lemon: 1/2

For the Gravy

Oil : 2sps

Onions : 3
Red Chili: 7-8
Garlic: 6-7 cloves
Coriander powder: 1sp
Fennel(optional): 1/2 1sp

Tomatoes: 1

Coconut: 1/2

Poppy seeds: 3sp

Recipe Chicken gravy

• marinate the chicken with Ginger garlic paste & lemon for 10 min.
• Make paste of Coconut grated with poppy seeds and enough water
• In a pan add little oil add sliced Onions and garlic fry then add red chilies and fry switch off and add Coriender powder & little fennel mix well
• Once cooled down add everything to a blender and make paste with enough water

Method 

• In a Cooker add 2sp oil
• Add the marinated chicken & fry then add 2 tomatoes chopped & saute for 2 min
• Add the above Onion & spices paste fry for 1 min, 
• Add paste of (1/2 coconut with soaked Poppy seeds3sp) mix 
• Add salt & water 2small cups. cook covering the lid for 2-3 visels
• Once cooled open & mix add Coconut milk 1cup & heat it up a bit

Spicy Aromatic Kori Gassi Ready to be served with Kori Rotti

(Note if you prefer thin gravy use Coconut milk instead of whole coconut paste)

EEnjoy this chicken gravy with Kori Rotii available at South Indian Bakery stores or Mangalore stores !!! Kori Gassi & Chicken Kabab Bon Apitite