Saturday, February 23, 2013

Natholi Curry

Natholi: 500gms
Onion: 2
Tomato: 2big
Tamarind 1 lemon sized
Turmeric powder: 1tsp
Green chilli crushed: 6-8( spicy ones)
Jeera Powder: 1tsp
Coriander powder: 1tsp
Coriander leaves: ½ bunch
Salt: needed
Oil: ¼ cup

Method Of Preparation
Clean, wash and drain the fish and keep aside.
Finely grate or chop the onion and tomatoes.
Heat oil in a pan and add fimely chopped onions.
When it turns slightly red color add the tomatoes to it. Let the tomato get cooked and oil separate from it.
Then add the turmeric powder, jeera powder, salt, coriander powder and crushed green chilli.
Add water and when water boils add the fish and tamarind as it is to it.
Switch off the flame when fish gets cooked.
Add chopped coriander leaves to it.
Serve hot with rice.

Thursday, February 21, 2013

Mirchi Ka Masala

Green Chilli: 15-20
Chicken: small breast piece (can use any meat) ( is optional but it adds extra taste to it)
Onion: 3-4
Salt: needed
Coriander leaves chopped: ½ bunch
Oil: ¼ cup or as needed

Method Of Preparation
Wash and chop the chicken breast piece into very small pieces. Keep this aside.
In a wide nonstick pan add the washed green chilli, just wash it at the time of cooking so that the chilli is wet.
Switch on the stove and dry roast the green chilli. When done take out from the flame and keep aside.
Heat oil in a pan and fry the chicken breast pieces till it turns crispy and keep aside. If it is big pieces cut into very tiny pieces after frying.
Crush well the roasted green chilli and keep aside.
In the same oil add the thinly sliced onion and add salt, sauté it till it turns slightly brown, if there is more oil take out the oil after the onion is sauted well.
Then add crushed green chilli and chopped fried chicken breast pieces to it.
Keep on low flame to 3-5 minutes.
Switch off the flame and add finely chopped coriander leaves.
Serve with rice.

Wednesday, February 20, 2013

Mathi/Sardine Pollichathu

Mathi/Sardine: 6
Onion: 1 small
Green Chilli: 2 or according to your taste
Garlic cloves: 2
Ginger: 1” piece
Pepper corns: 1tsp
Salt: needed
Turmeric powder: 1tsp
Curry leaves: few
Coconut Oil/any refined oil: 2tbsp
Lemon Juice: 1tbsp

Method Of Preparation
Clean, wash and drain the sardines and keep aside.
In a blender blend onion, chilli, garlic, ginger, pepper corns and salt.
Blend it well.
Transfer this to a bowl add turmeric powder, curry leaves, oil and lemon juice.
Mix well with hand.
Marinate the cleaned sardines with this masala. Keep aside for at least 15 minutes.
Take an aluminum foil and place the sardines on it and fold it so that it is air tightly sealed.
Place it on a baking tray and bake to about 25-30 minutes (I baked this in my gas cooking range, kept the knob at the maximum flame) so that it is well cooked and all the gravy is absorbed by the sardines and masala is well coated on it.
Serve hot with rice.

Note: Actually the sardines are wrapped in banana leaf which gives nice aroma to the fish but I couldn’t get banana leaf so I tried this way.

Tuesday, February 19, 2013

Bread Balls

Milk Bread/Normal Bread: 1 pack
Cardamom: 5
Milk: ¾ cup or as per required
Sugar: 2tbsp
Salt: a pinch
Oil: for deep frying
Method Of Preparation
In a blender add bread and cardamom and blend it to make coarse powder.
Transfer this to a bowl and add sugar and salt to it and mix well with hand.
Add milk little by little to make smooth dough.
Make small balls out of it.
Heat oil in a pan and deep fry the balls till all sides become reddish brown color. Keep the flame in medium while frying.
Serve hot with tea.

Monday, February 18, 2013

Sweet Semiya/Vermicelli Upma

Semiya/ Vermicelli: 2 cups
Cardamom: 4
Bay leaves: a small piece
Sugar: 4-5tbsp or more as per the sweetness required
Coconut grated/desiccated coconut: ¼ cup
Salt: needed
Butter/ghee/refined oil: 4-5tbsp
Cashews and raisins: a handful

Method Of Preparation
Heat a pan and dry roast the semiya till it becomes light brown color. Keep aside.
Boil enough water in a bowl and add salt and roasted semiya to it.
When semiya gets cooked, drain it.
Heat oil/butter in a pan and add cashews followed by raisins. Then add cardamom and bay leaves.
Then add drained semiya to it and stir well and add sugar to it. When sugar melts and get mixed up with semiya switch off the flame and add grated coconut to it.
Serve hot or chilled