Sunday, November 20, 2016

BANGUDE FISH CURRY

INGREDIENTS :-

Mackrel - 2
Onion - 1 cup
Ginger  - 1 tbsp
Red chilli - 6
Garlic - 2
Peppercorn - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Green chilli - 2
Coconut - 1/4 cup
Tamrind - 2 small marble size
Oil - 1 tsp
Salt to taste

METHOD :-

1. Clean and cut mackrel into 3 pieces.
2. Dry roast and grind red chillie, garlic, coconut, 1/4 cup onion, coriander seeds, cumin seeds, peppercorn, tamrind into a fine paste.

3. Heat oil in a kadai and fry chopped onion and chopped ginger for 2 minutes.
4. Add the ground paste, 2 cups water, salt, turmeric , green chillie and bring it to boil.
5. Now add fish and cook until done.

Serve hot with Boiled rice.

Monday, May 9, 2016

FISH MANCHURIAN

INGREDIENTS :-

Fish - 8 to 10 pieces
Onion - 1 cup
Ginger - 1 tbsp
Garlic - 2 pods
Soy sauce - 3 tbsp
Ketchup - 2 tbsp
Vinegar - 1 tbsp
Chilli Sauce - 2 tbsp
Corn Flour - 4 tbsp
Pepper powder - 1/2 tsp
Rice flour - 1 tbsp
Oil to fry
Spring onion - 3/4 cup
Salt to taste

METHOD :-

1. Marinate fish with 1 tbsp soy sauce, a pinch of salt, a pinch of pepper powder for 15 minutes.
2. Prepare a batter for fish fry, with 3 tbsp corn flour, rice flour, salt, 1/4 tsp pepper power and 1/4 cup water to slightly thick consistency.
3. Mix the marinated fish in the batter, deep fry and keep it aside.


4.  In a pan, heat 1 tbsp oil and fry the chopped ginger and garlic, when it turns slightly brown add onions saute till lightly brown.

5. Add red chilli sauce, ketchup, vinegar and soy sauce, saute for 3 minutes.

6. Add 1 tbsp of corn flour and 3 tbsp water and cook for 4 minutes.
7. Add the fried fish, saute for a minute.
8. Now add spring onions and fry for 2 minutes.

Serve hot.

Wednesday, March 30, 2016

BENDI POTATO CURRY

INGREDIENTS :-

Okra/ ladies finger - 1 cup
Potato - 1 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Coconut - 3 tbsp
Red chilli - 6
Coriander Seeds- 1 tsp
Cumin Seeds - 1/2 tsp
Peppercorn - 4
Garlic - 2 pods
Mustard seeds - 1/2 tsp
Tamarind - 1 small marble size
Curry leaves - 4
Oil - 1 tbsp
Salt to taste


METHOD :-

1. Dry roast and grind 5 red chilli, coconut, 1/4 cup onion, garlic, coriander seeds, cumin seeds, peppercorn, 1/4 tsp mustard seeds into a fine paste with little water and keep aside.

2. In a kadai boil okra, potato, onion, tomato and salt with some water.
3. Once the okra and potato is half cooked add the ground masala, cover and cook for 5-6 minutes.

4. Heat oil in a pan add mustard seeds, when it pops add curry leaves and red chilli.
5. Now add the temper to the curry.

Serve with hot rice.


Thursday, December 10, 2015

RAGMA MASALA

INGREDIENTS :-

Rajma - 1 cup
Onion - 1/2 cup
Tomato - 1 cup
Cummin seeds - 1 tsp
Bay leaf - 3
Ginger Garlic paste - 1tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Amchur powder - 1/4 tsp
Garam masala Powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1 tbsp

METHOD :-

1. Wash and soak rajma in water overnight or atleast for 8 hours. Pressure cook the enough water for 4 whistle and set aside.

2. Heat oil in a wok, add cumin seeds and bay leaf.
3. Add onion, saute till its slightly brown.
4. Add ginger garlic paste and saute for a minute.
5. Add the chopped tomato and saute till its soft or oil starts to seperate.
6.Add chilli powder, coriander powder, turmeric powder, amchur powder and garam masala powder and saute for 2 minutes. 
7. Now add the cooked rajma and salt. Cover and cook for 10- 15 minutes.
8. Garnish with cilantro.

Serve with rice.

Friday, September 25, 2015

CHICKEN KOLHAPURI

  :-
INGREDIENTS

Chicken - 1 lb
Onion - 1 cup
Red chilli - 6
Coconut - 1/2 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Peppercorn - 6
Clove - 4
Cinnamon - 1"
Cardamon - 2
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cilantro - 1/4 cup
Salt to taste

METHOD :-

1. Dry roast and grind red chilli, peppercorn, coriander seeds, cumin seeds, clove, cinnamon and cardamon, Saute for a minute,
2. Now add coconut and fry for 3 minutes or till the coconut turns slightly brown. Keep it aside

3. Heat oil, add onion. Saute till the onion turns slightly brown.
4. Add chicken and saute for 2 minutes.
5. Add Turmeric, cover and cook for 3 minutes.
6. Add the grounded paste, salt and 1/4 cup water. Cook untill the chicken is  done.
7. Now add cilantro and cook for 3 minutes.

Serve with rice or roti.

Wednesday, August 26, 2015

KADAI MUSHROOM

INGREDIENTS :-

Mushroom - 2 cup
Capsicum - 1 cup
Onion - 1 1/2 cup
Tomato - 1 1/2 cup
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 4
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric - 1/4 tsp
Oil - 1 tbsp
Lemon juice - 1 tsp
Cilantro - 1 tbsp
Salt to taste.

METHOD :-

1. Heat oil and add cumin seeds and curry leaves.
2. When it starts to splutter add finely chopped onion and saute for 5 minutes(you can also onion paste).
3. Add ginger garlic paste and saute for a minute.
4. Add tomato puree and salt, cover and cook for 5 minutes.
5. Add chilli powder, coriander powder, turmeric and garam masala, saute for 3 minutes.
6. Now add mushroom and capsicum, cover and cook for 10 minutes.
7. Add lemon juice and cook for a minute.
8. Garnish with Cilantro.

Serve with roti.