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.

SHEERA

INGREDIENTS :-


Semolina/Rava - 1/2 cup
Ghee - 3 tbsp
Cashews - 1 tbsp
Raisins - 1 tbsp
Almonds - 1 tbsp
Sugar - 1/2 cup
Water - 1 1/2 cup
Saffron - pinch
Cardamom - 2
Yellow colour - pinch


METHOD :-


1. Heat ghee in a pan and add in the Cashews, Raisins and Almonds.
2. Fry them till the Raisins plum up.
3. Add in the Suji and cook till it releases aroma or till it turns into light-golden color.
4. Meanwhile crush the saffron with a little bit of sugar in a pestel.
5. Add Sugar and mix in well.
6. Heat up the water in the microwave to speed up process and add to the Suji.
7. Lower the heat, add in the Saffron, cardamom and a pinch of color and keep stirring till it reaches the desired consistency.

Serve hot.

PULIHORA (ANDHRA TAMRIND RICE)

INGREDIENTS :-


Rice - 2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 10
Tamarind - lemon size (soak in a cup of hot water and extract pulp)
Jaggery - 1 tsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilli - 4
Green chillis -4 cut length wise
Ginger - 1 1/2 tsp
Asafoetida - pinch
Sesame seeds Powder - 1 tsp
Roasted peanuts - 2 tbsp
Oil - 2 tbsp
Salt to taste
Cilantro - 1 tbsp


METHOD :-


1. Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked rice and keep aside.
2. Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
3. Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears. It will be a like a thick but flowing paste. Remove from heat.
4. Add the cooked tamarind mix and combine well such that its spread all over the rice.
5. Finally sprinkle the roasted sesame seeds and roasted peanuts and combine well. Let it sit for at least 3hours for the flavors to set in.
6. Garnish with cilantro.


 Serve with yogurt.

BANANA / BAALE HANNU RASAYANA

INGREDIENTS :-


Banana - 2 cup
Freshly extracted Coconut Milk - 1 1/2 cup
Jaggery - 3-4 tbsp
Cardamom - 2
Small pinch of Salt
Cashew - 8

Rasin - 5 (optional)

Almonds - 3

METHOD :-


1. Dissolve grated Jaggery in coconut milk and mix all the ingredients.
2. Refrigerate for 30 mins and serve it cold.


You can also substitute banana with ripe mango.

CHOCOLATE COVERED STRAWBERRY

INGREDIENTS :-


Vegetable oil - 2 tsp
Strawberry - 10
Chocolate Chips - 1 cup


METHOD :-


1. Wash the strawberry and let it dry completely.
2. In a heatproof bowl put chocolate chips and add 2 tsp of vegetable oil.
3. Melt the chocolate chips on a double boiler (double boiling - a large pan containing hot water, into which other smaller pans are set in order to cook food at low heat). Keep stirring the chocolate chips and oil, till all the chips are melted, keep stirring constantly to avoid scorching the chocolate sauce.
4. Remove from double boiler and get ready to dip the strawberries in the chocolate sauce.
5. Take one strawberry, hold it by its leaves and dip it in the chocolate sauce. Cover 3/4 th of the strawberries with chocolate sauce and place it on the plate. Do the same to all the strawberries.
6. Let the strawberries set in room  temperature for 5 minutes, then keep it in the refrigerator  for 30mins.