BREAK

Thanks to all my blogger friends who enquired in my absence. Thanks a lot for your support and concern. I am going to continue my break until EID. The schedule during Ramadan will be very tight so I am pretty sure that I will not be able  to be active in blogging and thought better to take break for a month. So will be back regularly after EID. Missing all of my friends and their recipes.

RAMADAAN MUBARACK TO ALL MY FRIENDS.

Watermelon Delight

Ingredients

Watermelon

Strawberry

Galaxy Chocolate

M&m’s chocolate small

Mango Jam

Method Of Preparation

First Microwave the galaxy for 40sec-1min or double boil it. Keep aside.

Cut the strawberries and keep aside.

Cut a triangle piece from the watermelon (you can cut into any desired shape of your choice)

Spread the melted chocolate on the water melon well.

Then arrange the strawberries on top of it.

Then scatter the M&m’s chocolate on it.

The top with mango jam and serve chilled.

Note: I didn’t add the quantity, I felt it is not necessary.

Netholi/Anchovy Fry

Ingredients

Netholi /Anchovy Fish: 500gms

Ginger Paste: 1tsp

Garlic Paste: 1tsp

Kashmiri Chilli Powder: 2tbsp

Turmeric Powder: 1tsp

Coconut oil: 2tbsp

Salt: needed

Coconut Oil/Refined Oil: for frying (7-8tbsp)

Method Of Preparation

Clean and wash and drain the netholi.

In a bowl take ginger garlic paste, chilli powder, turmeric powder, salt and 2tbsp coconut oil.

Mix this with hand and add the fish to it. Marinate this to about 1-2 hours.

Heat a non-stick pan and add oil and shallow fry in low flame till the fish is done. If you need is crispy put in very low flame for some time.

Serve hot with Rice.

Masala Dosha

Ingredients

Dosha Batter: as needed

Potato: 3

Onion: 1 big

Turmeric Powder: ½ tsp

Salt: needed

Ginger-garlic paste: 1tsp

Tempering

Oil: 2tbsp

Mustard seeds: ¼ tsp

Urad daal/uzhunnu: ¼ tsp

Toor daal/parippu: ¼ tsp

Dry Red Chilli: 4

Curry leaves: few

Method Of Preparation

In a pan add peeled, washed and cut potato, onion, turmeric powder, salt and ginger-garlic paste. Add some water and keep on flame. Close with a lid and lower the flame when it boils.

Switch off the flame when potato is cooked and water is evaporated.

Heat oil in a pan splutter mustard seeds, urad dhal, toor dhal, then add dry red chilli and curry leaves. Add this to the prepared potato. Stir well.

Heat a non-stick tawa, add a ladleful dosha batter, spread with the back of the ladle to a thin dosha, low the flame and take out when dosha is done and crispy.

Add the potato mix in the middle and fold as per your desire.

Serve hot.

Note: Here every one like well cooked potato mix in Dosha, so I cooked it well. You can do as per your desire. You can add green chilli or chilli powder to the potato if you like the mix spicy.

Cinnamon Flavored Roll

Ingredients

Wheat Flour: 3 cups

Egg: 2

Milk: 1 cup (or as needed)

Butter: 50gms

Sugar: 3-4tbsp

Salt: needed

Yeast: 1 ½ tsp

Olive Oil/Butter: 3-4tbsp (while kneading)

Cinnamon powder: 2tbsp

Sugar powdered: ¼ cup

Lemon juice: 4tbsp (optional)

Method Of Preparation

In a bowl add 1tbsp yeast and ¼ cup warm milk. Wait for 8-10 minutes till it gets fermented.

In another bowl add wheat flour, salt, 3tbsp sugar. Mix this well with hand.

Then add the fermented yeast mix to it. Mix well and add egg, balance warm milk and butter.

(Add more milk if needed). Knead to smooth dough. Take 10-15minutes and knead the dough by touching the hands in butter or olive oil to avoid sticking. The dough should be sticky.

Keep the dough aside in an air tight container to about 45minutes-1hour or till it doubles the size.

Mix cinnamon powder and sugar powdered. Keep aside.

Take the fermented dough to an oiled or floured counter and roll it flat to 1” thick dough.

The add/sprinkle  the cinnamon-sugar powder to the flattened dough. (I just added a little only, you can add it liberally)

Then sprinkled some lemon juice over it.

Then roll from one end to the other.

Cut into 6 equal pieces. (I cut into 5 pieces)

Arrange in a greased baking tray, sprinkle some cinnamon sugar and lemon juice on top of it.

Keep it covered for another half an hour.

Pre heat the oven and bake it to about 35-40 at 180 Deg C.

Cool on a wire rack

Enjoy with a cup of tea.

Note: Just to avoid the intake of butter I made it like this. You can mix butter to the cinnamon-sugar mix and spread on the roll to make actual cinnamon rolls. 

Fish Curry With Raw Mango

Ingredients

Fish: 500gms

Raw Mango: 2

Chilli powder: 2 ½ tbsp

Turmeric powder: 1tbsp

Shallots: 15

Crushed Garlic: 2 cloves

Green Chilli: 2

Coconut oil: 3tbsp

Curry leaves: few

Method Of Preparation

Clean and cut the fish and keep aside.

In a pan add chopped mango, turmeric powder and chilli powder and add some water and keep on flame.

When mango is cooked mash it well with the back of ladle and add crushed shallots, green chilli and garlic to it. Add salt.

Put in low flame till the curry becomes slightly thick and when the curry becomes slightly thick increase the flame and add fish to it.

When it boils, put in medium flame and when fish gets cooked add coconut oil and curry leaves

Close with a lid soon and switch off the flame.

Serve hot with rice.

Parippu Rasam

Ingredients

Toor Dhal/Parippu: ¼ cup

Tamarind: Lemon sized

Garlic cloves: 6-8 cloves

Tomato: 3

Rasam Powder: 3tbsp

Turmeric Powder: 1tsp

Coriander leaves Chopped: few

Tempering

Coconut Oil: 2tbsp

Mustard seeds: few

Fenu Greek seeds: few

Curry leaves: few

Dry Red Chilli: 3

Method Of Preparation

Soak the tamarind in 1 cup water and take the extract. Keep this aside.

In a pressure cooker add washed lentils/toor dhal and 2 cups water. Keep on flame and wait for 3 whistles. Switch off the flame and wait for the pressure to release.

Open the lid and add chopped tomato, garlic, salt, turmeric powder, Rasam powder and tamarind extract. Then add 4 cups water. Close with the lid and keep on the flame.

Wait for 3 whistles more and switch off the flame. When the pressure releases open the lid and add chopped coriander leaves.

Heat oil in a pan and splutter mustard seeds, fenu greek seeds. Then add red chilli and curry leaves.

Add this to the prepared rasam.

Serve hot with Rice.

Note: You can strain the rasam and take have a cup of it after meal. It helps in digestion.

Fish masala 2

Ingredients

Fish: 300gms (king fish) (cut into medium sized pieces)

Onion: 2 (can replace by shallots)

Garlic cloves: 2

Ginger: 1/2” piece

Lemon juice: 1 lemon

Kashmiri Chilli powder: 2 tbsp

Salt: needed      

Coconut oil: 4 tbsp

Curry leaves: few

Method Of Preparation

In a blender add onion, garlic, ginger, lemon juice, chilli powder and salt. Blend this to the smooth paste.

Marinate the fish with the blended paste. Keep aside for 2 hours.

Heat a wide non stick pan add 1 tsp oil and add the marinated fish to it.

Close with a lid and keep in low flame, so that the masala and fish gets cooked.

Open the lid and increase the flame stir gently but frequently till you get the gravy coated well with the fish.

When done switch off the flame and add curry leaves and coconut oil and close with the lid.

Serve after 5 minutes with rice or roti.

Note: Important to take a wide non stick pan, while stirring stir gently. Don’t use soft fish like Pomfret

Special Chicken Fry

Ingredients

Chicken (boneless): 500gms

Onion: 2 (1 onion use as fried onion, add 1 onion while frying)

Ginger chopped: ¼ cup

Shallots: 10

Garlic: 5 cloves

Ginger: 1”piece

Chilli Powder: 2 tbsp

Garam Masala: 1tbsp

Curry leaves: few

Coconut oil: 5tbsp (for shallow fry)

Coriander leaves chopped: few

Salt: needed

Lemon Juice: ½ lemon

Method Of Preparation

Cut the chicken int0 bite size small pieces. Wash, drain and keep aside.

In a blender add shallots, ginger and garlic. Make into a fine paste.

In a bowl add the above shallot paste, chilli powder, garam masala and salt.

Mix well with hand and add chicken pieces to it. Marinate it to about 1 hour.

Heat oil in a wide non stick pan, add thinly sliced onion and fry it till it becomes golden brown and remove it from oil and keep aside.

To the same oil add ginger pieces to it, when it turns slight brown add the marinated chicken and curry leaves pieces to it.

Put in low flame and stir occasionally, after 15-20 minutes add the chopped onions and lemon juice to it.

Increase the flame a bit and lower it again after 1 minute, when the onion becomes translucent switch off the flame.

Garnish with coriander leaves and fried onions and serve.

Potato, Capsicum and Carrot Stew

Ingredients

Potato: 3

Capsicum: 2

Carrot: 1

Onion: 2

Tomato: 1 big

Green chilli: 3

Ginger Paste: 1tbsp

Garlic Paste: 1tbsp

Turmeric powder: 1tsp

Salt: needed

Coconut Milk Powder: 4tbsp

Coriander leaves Chopped: few

Tempering

Coconut oil: 2tbsp

Mustard seeds: few

Curry leaves: few

Dry Red Chilli: 3

Method Of Preparation

Peel and wash the potato.

Cut potato, capsicum and carrot to medium sized pieces. (Reserve 1 capsicum to add at last stage)

In a pan add chopped potato, carrot, capsicum, chopped onion, tomato, ginger garlic paste, turmeric powder and green chilli.

Add salt and 4 cups water to it.

Put on flame. When potato is cooked; mash it lightly with the back of the lid. Add diluted coconut milk powder in ½ cup water to it. Stir well, Now add reserve capsicum pieces and switch off the flame.

Heat oil in a pan, splutter mustard seeds, then add dry red chilli and curry leaves to it.

Add this to the prepared stew. Sprinkle chopped coriander leaves and serve hot with roti.

Note: You can add fresh 1 cup thick coconut milk instead of coconut milk powder.