FISH MASALA RECIPE

INGREDIENTS :-


Fish fillet - 2
Ginger garlic paste - 1tsp
Onion - 1 cup
Tomato - 2 cup
Salt to taste
Oil - 1 tbsp
Fish masala powder - 1 tbsp
Cilantro - 1/4 cup


METHOD :-


1. Heat oil in a pan and fry onion till its transparent in colour.
2. Add ginger garlic paste, tomato, salt and fry for 5mins in medium heat.
3. Now add fish masala, cilantro and 1/2 cup of water and get it to boil.
4. Lastly cut the fish fillet and cover and cook in gravy for 5 mins.


Serve with Rice.  

SABBAKKI PAYASA/ SABUDANA kHEER

INGREDIENTS :-


Sabbakki - 1/2 cup
Milk - 2 cup
Sugar - 1cup
Water - 1 cup
Cashew - 8
Almond - 4
Rasins - 15
Ghee - 1 tbsp
Rice Flour - 1/2 tsp (optional)
Cardamom - 2


METHOD :-


1. Heat ghee in a heavy bottomed pan and fry sabbakki until all the pearls pop up.
2. Boil milk with a cup of water and add sabbakki and rice flour(optional).
3. Keep stirring until the sabbakki becomes transparent.
4. Now add sugar, cardamom and cook till it blends well.
5. In a pan add a tsp ghee and fry cashews, almond and rasin and add to sabbakki.


Serve it hot

HARIYALI CHICKEN RECIPE

INGREDIENTS :-


Chicken
Mint leaves - 1/2 cup
Cilantro - 1 cup
Ginger - 1"
Garlic - 3 pods
Green Chillies - 3
Cinnamon - 1"
Cloves - 3
Green Cardamom - 1
Black Pepper - 5
Onion - 1 cup
Tomato - 1/2 cup (optional)
Salt to taste
Oil / Butter - 2 tbsp
Grated Coconut - 1/4 cup
Water - 1 cup


METHOD :-


1. Heat 1 tbsp oil in a pan and roast cinnamon, cloves, pepper and cardamom and keep aside.
2. In the same pan roast ginger, garlic, cilantro, 1/2 cup onion, mint leaves, green chillies and coconut separately.
3. Grind the above roasted ingredients wit 1/2 cup water.
4. Heat 1 tbsp oil in a saucepan and fry the remaining onion till it turns transparent.
5. Now add tomato and salt and fry till the oil starts to separate.
6. Add the grind ed paste, 1/2 cup water and boil for 5 mins.
7. Lastly add chicken pieces and cook in a medium heat for 15-20mins.


Serve with Ghee Rice or Naan.