Prawns fry fish platter

Crispy & Spicy Prawns fry

Summer vacation special my fish platter lunch from home visit, fresh fish from Karwar

Jumbo prawns; Neel( Blue oysters) Bangda Fish fry

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 these tiger prawns Recipe is quiet simple & easy to follow

Ingredients:

Tiger prawns: deviened 10
Redchili powder: 2sps
Turmeric 1 pinch
Tamarind paste 1 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/4 th cup
Oil to shallow fry: 5 sps
Salt to taste

PROCEDURE

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

• Apply salt to the cleaned prawns
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on prawns & let it marinate for 10 min

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

Crispy Prawns Rava fry Ready to be served

Enjoy Fish Platter

Mutton Gravy

Mutton Gravy, Mutton or lamb cooked with spices in a thick gravy 
Serve this Mutton gravy with Rice or with Chapati

Easy to make Mutton gravy cooked in pressure cooker to save time, this way the meat is cooked nicely till it falls apart

Ingredients:
For Marinate
Mutton(lamb): 500 grms
Turmeric: 1pinch
Red chili powder: 2sps
Onion: 3
Tomato: 2
Ginger garlic paste: 2spsCoriander powder: 2sps
Coriander leaves: 1cup
Cloves: 4
Cinnamon; 1 inch
Coconut: grated 1/2 cup
Oil: 3-4 sps

Method of preparation:

Wash the Mutton 2-3 times thoroughly
Fry the Onion for few min then transfer to blender & make a paste & removeAdd Tomatoes to blender and blend to a fine paste

Make a paste of Coconut with little water & keep aside
I have used pressure cooker to cook the meat
Keep the cooker on heat add oil then add Cloves, cinnamon & bayleaf

Add Marinated Mutton & fry it nicely

Then add the ground Onion paste(Masala) & fry nicely till it leaves sides
Next add the Pureed tomato & mixAdd salt to taste & add the coriander powder
check the taste if you want more spicy add red chili powder mix

Lastly add Ground coconut paste & coriender leavesAdd 1cup water & close cook for 5-6 vissels till the mutton is cooked

Jackfruit Dumplings

Jackfruit Dumplings are sweet jackfruit fritters. This seasonal fruit is very sweet and has a unique taste. Its aroma usually fills up the room everywhere you can smell the sweet jackfruit scent.

This is the easiest sweet you can make of jackfruit, so make these sweet fritters and enjoy tasty dish

This is usually deep fried, I have made these in Paniyaram/appe pan with less oil, Enjoy these glutten free Sweet Jackfruit dumplings

Ingredients:

Jackfruit flesh chopped: 6-7 pcs

Grated Coconut: 3/4^th cup

Jaggery : 1cup

Semolina(Rava): 1+1/4^th cup

Procedure:

In a blender add Chopped Jackfuit flesh along with jaggery and coconut, (do not add water)

Make a fine paste and remove then add Semolina till it becomes a rough paste form like this:

This you must be able to make balls shape, if the mix is little runny can add little more semolina

Make small dumplings you can give a round shape ,this can be deep fried in oil or else you can fry in Paniyaram pan(muffin like pan with small slots)

Heat up paniyaram/appe pan add 1 sp oil ii each slot, place the dumpling one in each slot & fry on medium heat for 2 min then turn & cook for 2-3 min

This sweet dumplings usually gets dark colour once they fry bcoz of the jaggery

Remove on a tissue and cool it, crispy sweet Jackfuit dumplings are ready to eat

Chow Chow & Avarekalu Gravy

Chow Chow is a vegetable belongs to the squash family. Chow Chow vegetable, also called Chayote Squash cooks easily and has soft flesh after cooking, unlike other squashes doesnt get mushy

I have combined Chow chow with Avarekalu(Hycath beans), This combination works good for gravy.

Being a Bangalorean my love for Avarekalu is same as every one else, this Hycath beans tastes so good when de-skined that every season we make a lot of gravies with this; some of popular gravies includes: Avarekalu Misal and also breakfast varieties such as: Averekalu Upma

So grab this easily available veggie chow chow when avarekalu is available and enjoy this lip smacking gravy with Chapati or with Rice

Ingredients:

For the masala

Coconut grated: 1 cup
Red chillies: 4

Coriender seeds: 1tbsp

Onion: 1

Garam masala: 1tsp

Vegetables: 

Chow Chow: 1-2 cut into pcs

Avarekalu: 1+1/2 cups soaked de-skined

Tomato: 2 chopped

For Tempering:

Oil: 2-3 sps

Mustard seeds:1 tsp

Curry leaves: few

Preparation of gravy:

Wash the veggie chow chow, then peel off the outer layer

Cut into cubes or small pieces 

Use the Soaked & de-skined Avarekalu

Combine both & pressure cook with little water for 3 visels

For the masala: add all ingredients under masala in a blender & make a fine paste

Heat up a Pan(deep dish) add Oil then add Mustard seeds 

Once it splatters add curry leaves then add the chopped tomatoes & fry till its mushy,(add little salt to speed up cooking) add litte water & make it mushy

Add the ground masala paste & cook for 2 min

Then add the cooked chow chow & avarekalu & little salt mix and cook with lid for 2-3 min

Adjust water, if the gravy is too thick add little water & mix

Chow chow with Avarekalu gravy is ready, serve it hot with chapati enjoy it for breakfast or lunch

Chana Masala with Poori

Chana Masala with Poori for Breakfast, Spicy Chana Gravy goes well with Poori. 
Poori/ Bhatura is a fluffy deep-fried leavened bread from North India. It is often eaten with Kurma, Potato masala orPotato sabji, Chickpea curry, Chole,Muttor Paneer
You can even serve this for lunch with Chapati or Kulcha

Ingredients for Chana Masala 

Soaked Chickpeas: 2cups
Onion :2 No
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2

Other Ingredients:
Tomato puree: 2 No
Red chili powder: 1 tbsp
Garam masala powder: 1 tbsp

Method:

Add Onion, greenchilies, coriender & gingergarlic in a Mixer
Blend these to form a paste

In a Pressure cooker add Oil & heat up once its hot add all ingredients under temper
Once its a bit fried add the onion & Chili paste mix cook for 2 min
Add soaked Chickpeas & stir we'll

Then add the tomato puree mix & cook covering lid
Now add Spices: red chili powder & garam masala powder & Salt
Add water 1cup & pressure cook it for 4-5 visels till it gets cooked
After pressure opens check the gravy

Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly

Chana Masala is ready serve hot with Poori

Ingredients For Poori:
Wheat flour : 2 cups
Oil: 2 sps
Water: 1 cup
Salt to taste
Oil for deep frying

Method
Take flour add salt mix make a hole add Oil & water
Mix it slowly to form a soft dough...add flour if necessary
Knead & keep aside for 5 min then
Make  lemon sized balls of the dough
Roll out in a small circle or roll out chapati size and cut out in small circles

In a deep dish Add Oil for deep frying Once its hot add one poori at a time
Deep fry in hot oil first pressing the poori from back of the spatula it will puff up
Then turn around and cook for another minute & remove on absorbent paper
Serve hot 

Pomfret Kabab

Pomfret kabab fry... 
Spicy Kabab of this soft Pomfret flesh is good for starters try this kabab fry:

Making Kabab of Pomfret makes it juicy & soft with very less oil enjoy this fish kabab

Ingredients:

Pomfret fillets: 5pcs

Lemon juice: 1/2

Redchili powder: 2sps

Cornflour: 2 sps

Egg: 1

Oil : 5-6 sps  

Procedure 

Clean the Fish fillets several times in water

Marinate cleaned fish with salt & lemon juice for 10min
Squeeze outkeep aside

In a bowl add Redchili powder & cornflour mix well add egg little by little to make a thick paste

If it's little runny add more cornflour 

Apply this paste on the Fish generously 

Let it marinate for 10-15 min in refrigerator 

In a Pan add oil & once heated place the marinated Fish one by one & fry slowlyfor 2-3 min each side
This is Tawa fry with less oil, If you want you can add little more oil & Shallow fry as well

Spicy Pomfret Kabab is ready, Enjoy your Starters 

Note: You can use Kabab powder also follow same procedure just dont add salt 

Moong Ladoo Mutli

Multi grain Ladoo or Moong ladoo is traditional sweet which is very healthy and Power packed with nutrients

This Ladoo is very healthy and very filling snack, which will give you enough energy to get going

I love these ladoo, it has unique taste and this reminds me of childhood vacations when we used to blinge 1-2 ladoos everyday

As this is very nutitious its give to Ladies post delivary for gaining strength, enjoy this Multigrain power packed Ladoo which is Called Mutli in local language

Ingredients required:

Green Moong: 1cup
Red Rice(Boiled rice):1 cup
Coconut grated: 1cup
Jaggery: 1+1/4th cup
Ghee:1tbsp

Procedure is as follows:

Dry roast Green whole moong & Red Rice seperarely and keep aside
Once cooled down mix both and make a powder

Grate/pound the Jaggery, add little water in a pan add jaggery mix

Heat the pan and keep stirring till it forms syrup
Once jaggery reaches 1 string consistency add Grated coconut and mix well

Let it cook for 2-3 min then add powdered multi grains(green gram & red rice)
Mix well and cook for 2-3 min then add spoon full of ghee and mix well

Let it cool down completely, then grease your hands with ghee and start making ladoo
take a small ball size portion and roll it in your palms to form ladoo

Tasty Mutli is ready to serve, relish this nutitious ladoo