Pomfret & Prawns fry

Fried Pomfret Fish fillets, This Pomfret fish is a good option for Starters as it has a sweet flesh

Tasty & Easy to cook just like prawns Doesn't take much time at all

Fish fillets are Marinated in a Spicy paste & Pan fried, Healthy Starter
I have cooked this fish on the bone, Marinated the whole fish so that it gets tender & juicy, Fresh fish always has a sweet meat. Try this fried pomfret along with prawns fry

Ingredients
Pomfret Fish: 2 medium
Prawns: 10

Red chili powder: 4tsps
Turmeric: 1/2 tsp
Tamarind paste: 3tbsps
Salt to taste
Lemon juice: 1/2
Rava(Semolina): 1cup

Method
Take fish steaks make a pocket slit & clean the interiors
Then Clean the fish several times
I have given 2-3 slits for the whole fish.
Peel the prawns & wash thoroughly 
Marinate with salt & lemon juice leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste

Apply this paste generously on fish fillets & prawns
Leave to marinate for 5 min
Coat these in Semolina(Rava)both sides & shallow fry in oil or Tawa fry on a pan in lesser oil 4-5 min each side on medium heat

Fried Pomfret & prawns fry ready to serve, Enjoy with Sea food Meals

Mallige Idli with chutney

Soft soft Mallige Idli with Chutney hotel style breakfast special
South Indian special breakfast Idli with chutney, make fluffy soft Idli's at home easily  
Can be served Dipped in Sambhar:

Ingredients for Idli

For Idli Batter:
Urad Daal: 1 cup
Raw Rice(Idli Rice): 3 cups
Cooked Rice: 1+1/4cup

Soak Urad Dal & Dosa Rice in separate containers for  4 hrs 
Wash & Grind Urad dal with cooked rice add water 1cup to fine paste
Remove in a big vessel
Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:

After fermentation when making Idli add Salt to batter & mix
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

For Coconut chutney
Coconut: 1 cup
Onion: 1/4thpc
Green chilies: 1-2
Tamarind little
Curry leaves 1-2
Coriander leaves little

Add all the above ingredients along with little water & grind to fine paste add salt to taste & mix well

Serve Soft soft Idli with coconut chutney Enjoy South Indian breakfast 

Creamy Chicken Masala

This is a creamy Onion Based chicken gravy. Bhuna Chicken means fried Onion chicken which gives it a nice rich Gravy. Finger licking Chicken Gravy combine it with Roti or Rice

Ingredients:
Marinate:
Chicken: 500 grms
Curd: 1/2 cup
Turmeric: 1sp
Fried Onion Paste: 2 Onion
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps
Poppy seeds: 2sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2
Other Ingredients:
Tomato : 2 No
Red chili powder: 1 tbsp
Coriander powder: 1 tbsp

For Garnishing
Coriander leaves
Cream: 2-3sps

Method:

Wash the chicken thoroughly till clean
Marinate the chicken with Curd & turmeric & set aside
In a Blender add greenchilies, coriender & gingergarlic & poppy seeds, Blend these to form a paste
Fry the Onions till brown, add to Blender with little water & make paste
In a pan take Oil & heat up once its hot add all ingredients under temper

Then add Green Paste & fry add the tomatoes & fry nicely add little salt to soften tomatoes
Once its nicely fried add red chili powder & Coriender powder & salt mix
Add Fried Onion paste & mix well till it forms gravy
Add Marinated Chicken mix well
Cook it covered with lid if it thickens add water & cook till the chicken gets cooked
Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly. Garnish with Coriander & cream.
Creamy Chicken masala is ready to serve

Prawns Tempura crispy prawns

Tempura is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques. 

Adding vegetables also to shrimp tempura turns an appetizer into a full meal. We like frying vegetables that take minimal prep work. Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters.

Ingredients for Prawns Tempura

For the marination

Prawns: 10

Lemon juice: 1/2pc

Black pepper powder: 2sps

Salt o taste

Oil for deep frying

For the Batter
All purpose flour 3/4thcup
Cornflour: 3tbsps
Ice cold water with ice: 1/2cup
Salt little 
Oregano: 1/2sp

Method for Prawns Tempura 

• Marinate: take cleaned prawns apply salt to taste & 1/2 lemon juice keep for 5 min
• Then squeeze out little extra juice then add black pepper powder keep aside for 5 min
• Mix together All purpose  flour & corn flour & oregano add little by little Ice cold water to form a thick batter leave for 2min
• Then add ice cubes 2-3to this & mix now the consistency should be flowing
• Heat oil to deep fry
• Squeze the Prawns remove excess water & dip the prawns one by one in this paste 
• Deep fry 2-3 prawns at a time till its crisp

Serve Crispy fried Prawns Tempura as starters 

Daal Paratha

Healthy wholesome Daal paratha is Indian bread in which lentil is mixed to make it more nutritious & healthy. This is the way we serve lentils to  fussy children by mixing them up in chapati or paratha.

Kids will eat this tasty breakfast without any complaints as every one loves Parathas

Ingredients for Daal Paratha

Whole wheat flour: 2 cups
Cooked lentils(Moong daal cooked): 1+1/2 cups
Red chili powder: 1 sp
Jeera(cumin) powder: 1 sp
Oil: 2-3 sps
Salt to taste
Ghee -3-4 sps

For the Dough of daal paratha

Take a big bowl add wheat flour & daal then add all the spices and salt
Add Oil & mix till daal combines then add little by little water to make a soft dough.
Let the dough rest for a while, then make thick parathas
Or you can a chapati apply ghee & make its layers roll out thick & make laccha paratha

On a Hot griddle put the paratha & cook for 2 min then turn and cook lastly add ghee
Soft & tasty nutritious Daal paratha is ready to serve
Kids will definetely finish their food on time as these hot hot parathas are soft and tasty