FISH ROAST

king fish or any fleshy fish sliced -1/2 kg; for marinade: coconut oil – 1 spoon;ginger 1”, garlic-6 ; shallots-8; turmeric powder -1 t spoon, chillipowder-2 spoons, coriander powder-1 spoon;vinegar-1tspoon; Oil for frying

grate ginger,garlic and onion and mix with other masalas. Apply to the fish on both sides.Refrigerate for 1 hour. Deep fry in slow fire

ONAM special sambar

Thuvar dal-50 gm.,Chana dal-15 gm;Turmeric-½ t spoon; For masala Asafoetida-1” cube;Coriander seed-1 ½ tbl spoon;Black gram-1 t spoon;Chana dal-1 t spoon;Fenugreek-½ spoon;Coconut-1 cup;Curry leaves-1 stem;Chilli powder-2 t spoon Vegetables Ladies finger-6;Drum stick-2;Bitter guard-½;Brinjal-2;Tomato-3 Coconut Oil-3 spoon,Thick tamarind juice-2 tbl spoon;Salt to taste,Mustard seed-½ tea spon;Red chilllly-4;Curry leaves-2 stem,Coriander leaves-2 tble spoon Cook thuvar dal and chana dal together with turmeric. Keep aside. Add ½ t spoon oil in a kadai and fry vegetables except tomato in slow fire. Put it to the dal. Put the same kadai on fire and add 1 tbl spoon oil. When medium hot add asafoetida and fry in slow fire turning frequently till it bubbles up. At this stage add coriander seeds when ½ done add Bengal gram and chana dal. When this starts turning golden add fenugreek. Fry till all turns golden brown in slow fire. Then add coconut and curry leaves, fry for 1 mt and add chilly powder . Fry till smell comes or chilly is done. Remove from fire and grind to smooth paste when cold. Adding salt and enough water cook the kept aside dal vegetable mix. When vegetable is done pour tamarind juice and tomato cook for a while. Pour ground masala duly diluted to this. Add water if necessary to desired consistency. Boil well, remove from fire and add coriander leaves. In a kadai heat remaining oil put mustard, seed when fully spluttered put curry leaves and broken red chillies. Fry and pour over sambar. Mix well and keep fully closed for a while.

Prawns pulao

Shelled & deveined Prawns (medium size) 500 gms (apply little salt and 3 drops of vinegar/lemon juice) II (Vegetable) Chopped carrot 1 cup green peas 1/2 cup beans cut to small pcs 1/2 cup 1 thick big tomato cut to small pcs removing jelly portion chopped cabbage 1/2 cup Capsicum cut to square pcs 1/2 cup Cauliflower petals 1/2 cup III(seasonings) 2 big onions sliced Ginger I big pc thinly cut Garlic 8 thinly cut 5 Green chilly slit Chopped coriander 1/4 cup IV (spices) 2” cinamon (crushed) 8 cloves 1/4 tea spoon khus khus Pepper corn 6-8 Cardamon 3-4 Basmathi rice 400 gm Refined Oil 4 tble spoon Salt to taste Water (ration 1 glass of rice 1 1/2 cup of water) Method: Wash and soak rice. In a thick bottomed vessel heat oil. Fry the prawns in slow fire till little crisp. Remove and keep aside. In the same oil add the spices except khus khus, sauté till flavour releases. Add sliced onion fry till light brown , then ginger and garlic, stir till done. Add vegetable except green peas and tomato. Stir for a while. add the soaked rice green chilly and khus khus mix well. Add water and salt. Let it boil in high flame. Simmer and cook till the rice is almost cooked. Open the lid and add green peas and tomato. Cook for some more time till done. Remove from fire and sprinkle finely chopped coriander. Serve hot with raitha or salad.

Sakkar Para in Coconut milk

Ingredients:flour- 500 gm, Soochi 1 spoon, baking soda – 1 pinch, ghee- 2 tbl spoon,thick coconut milk -1/2 cup,Sugar-1.5cup, water -1 cup, Oil for frying Preparation: Mix flour,soochi,baking soda and ghee together. Mix well till it resembles bread crumbs. Keep aside. In a pot mix sugar and water boil till the sugar melts completely. Remain till the solution comes to room temperature. No add this to the flour mixture along with coconut milk knead well. (the dough should be tighter than chapathi dough). With a rolling pin roll to sheets and cut diagonally. Deep fry in slow flame, till golden brown.