- Shrimp : 500gms (washed and cleaned) (deshelled)
- Onion : 2 (medium) (Finely chopped)
- Basmati Rice : 2 cups (soaked for 20 minutes)
- Tomato : 2 grind to paste with salt and turmeric(for color)
- Fennel seeds : 2tsp
- Cinnamon : 1″
- Cloves: 3
- Bay leaves : 2
- Ginger & Garlic Paste : 2 tbsp
- Green chili : 5-6(according to your spice level)
- Curry Leaves : 5-6
- Yogurt : 3/4 cup
- water : 3 cups
- Coriander leaves : 1 cup chopped
- Mint Leaves : 1/2 cup
- Red chili powder : 1 1/2 tbsp
- Cumin Powder: 1 tsp
- Coriander powder : 2 tbsp
- Biryani masala : 1/2 tbsp (optional) Continue reading
10-12 bread slices
2 small onions
3 green chillies finely chopped
1 tbsp freshly grated coconut
1 teaspoon jeera/cumin seeds (optional)
a pinch of hing
1/4 teaspoon turmeric powder
2 tbsp oil
few strands of fresh coriander finely chopped
1 teaspoon sugar
7-8 curry leaves
1/2 teaspoon mustard
salt to taste
1/2 Kg Dates,Deseeded and Chopped into Small Pieces
2 Tablespoons Ghee (Unsalted Butter),
1 Cup Chopped Mixed Nuts (Unsalted),
1 Tablespoon Poppy Seeds, for Garnishing (Optional)
2 tablespoon coconut (Optional)
1.Heat the ghee in a thick bottom pan.
2. Once it is hot, add the nuts. Stir and roast on low for a minute or two.
3.Stir well to combine all the ingredients. Turn the heat to medium-low. Let it cook for 7-10 minutes, stirring occasionally to make sure that the mixture doesn’t stick to the bottom of the pan.
4.Once you see the mixture coming together to make a lump (7-10 minutes), turn off the stove and remove the mixture in a flat plate.
5. Let it cool a bit so that you can make a roll out of it using your hands.
Make a 2-3 inch diameter roll out of the lump. Spread the poppy seeds, coconut flakes on the flat plate. Roll the mixture in the seeds and coconut flakes so that it is coated uniformly. Let the roll cool . Cut into pieces. or you can make rolls.
- 6 medium size kingfish steaks
- 1 ½ tsp turmeric powder
- 3 tsp chilly powder
- 2 tbsp rice flour (coarse)
- 1 tsp salt
- Oil for shallow fry
- Wash steaks and marinate in salt for 10 minutes.
- Apply chilly powder, turmeric powder to the steaks and keep for another 10 minutes.
- Heat frying pan, smear with little oil.
- Roll steaks in rice flour and arrange them separately on frying pan.
- Pour 3 to 4 tsp of oil over them.
- Let them fry on low heat for 5 minutes.
- Then turn over using tongs and let it fry for another 6 to 7 minutes.
- Add oil if needed.
- Fry until they are light brown.
- Serve with Rice and fish curry.
- 2 medium sweet potatoes
- 2 tbsp ghee or butter
- 1 tsp cumin seeds
- 4-5 fresh curry leaves
- 2 tbsp crushed roasted peanuts
- 1/4 tsp cayenne pepper/ Red chilli powder (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped cilantro/corriander leaves
- Salt to taste
- Wash, peel and grate the sweet potato.
- Heat the ghee in a skillet.
- Add cumin seeds and curry leaves and saute for a minute.
- Add grated sweet potatoes, salt and cayenne pepper.
- Saute for a minute, then cook partially covered on medium heat for 4-5 minutes, stirring occasionally, till potatoes are just tender.
- Add the crushed peanuts and saute for a minute more.
- Turn off the heat, then stir in lemon juice. Garnish with cilantro.
- Fish cleaned and cut into medium pieces
- Coconut 1 cup, finely grated
- Tamarind size of a small lemon
- Turmeric Powder 1 tsp
- Chilli Powder 1/2 tsp or 5 dried red chilies
- Coriander seeds 1 tsp
- Onion 1/2 cup finely chopped
- salt to taste
- oil 1 tsp
- Wash fish, clean by removing fins, tail, scales.
- Marinate with salt, a pinch of turmeric powder and a pinch of chilli powder for about 10 minutes.
- Grind grated coconut, tamrind, coriander seeds, chilli powder or red chillies to fine paste. Set aside.
- In little oil fry onions till golden brown add fish pieces and water as needed.Fish does not take too long to cook. Make sure you do not overcook it.
- Add coconut paste to it and around 1 cup of water. Let the curry boil, uncovered for 5 minutes.
- Adjust the consistency by adding water. Serve with plain white rice or brown rice.
- 1 Kg Chicken
- 2 cups Coconut
- 1 ½ cup Onion
- 1 medium size Tomato
- 2 tbsp of chopped coriander leaves
- 2 tsp Ginger-garlic paste Oil
- ½ tsp turmeric
- Garam masala
- 6-7 Cloves
- 2″ piece Cinnamon
- 2″ piece Nutmeg
- 7-8 Pepper
- 1 tsp Shahjeera(caraway seeds)
- 1 tsp Dagad Phool
- 2-3 Japatri(mace)
- 5-6 Red chilies
- 1 tsp Khus khus(Poppy seeds)
- 1 tsp Fennel seeds(badishepi)
- Mix ginger garlic paste with chicken and leave it for around 1-2hrs.
- Heat oil and fry the spices on a low flame in it taking care not to burn them. Take it out of pan add 3/4 cup onion and fry till they turn brownish.
- Grind fried onion with spices to a smooth paste and keep aside. (brown Paste)
- Roast the coconut(without adding oil) till it turns slightly brownish. Grind to a smooth paste. This takes a very long time to become smooth paste as roasted coconut is being ground (do not mix both pastes as these are added at different stages to the gravy). (white paste).
- Heat oil and fry remaining onion till they turn slightly brownish. Add the marinated chicken and fry for sometime.
- Add 1/2 cup water and ½ tsp turmeric, close the lid and cook till chicken becomes tender.
- Add the white pastecoconut, cook for a minute.
- Add tomatoes chopped into big pieces and chopped coriander leaves.
- When the mixture starts boiling, add the brown masala and salt. Cook for another 5-6mins.
10 Colocasia (Alu leaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
2 tsp Ginger garlic paste
¼ tsp Asafoetida /hing
1 tbsp White sesame
1 tbsp Tamarind pulp
½ cup Jaggery
Salt according to taste
Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add enough water to make a paste which can be spread easily. Place one leaf face down in a clean plate. Spread besan mixture over a leaf in a thin layer. Place another leaf (but opposite direction) over this leaf. Repeat the same procedure for 5 leaves. Tuck in the edges along the length and roll like a scroll. Repeat same procedure with the rest 5 leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.
1 medium size Tomato
2 tbsp of chopped coriander leaves
2″ piece Cinnamon
2″ piece Nutmeg
1 tsp Shahjeera(caraway seeds)
1 tsp Dagad Phool
- Soak the alsande after washing them in sufficient water overnight.
- In the morning add a little salt and pressure cook for 3 whistles. Let the pressure come down by itself.
- Heat oil and fry the garam masala spices on a low flame in it taking care not to burn them. Take it out of pan and add 3/4 cup onion and fry till they turn brownish. Roast the coconut(without adding oil) till it turns slightly brownish Grind fried onion, coconut with spices to a smooth paste and keep aside.
- Add the paste to cooked arsane, cook for a minute. Add tomatoes chopped into big pieces and chopped corriander leaves. When the mixture starts boiling, add jaggery, salt.
- Warm 2 tsp oil add mustard seeds when they splutter add pinch of hing and curry leaves. Add it to curry.
- You can serve this with bread, roti, rice, bhakari, roti.
- 1 King fish (sliced) medium size
- 2 tbsp oil
- ½ onions sliced
- Salt to taste
- For the grinding
- 10 dry Red chillis
- 1tso cumin seeds
- 1 tsp turmeric powder
- 1 pod black cardamom
- 6 cloves of garlic
- 2 tsp vinegar
- Grind the masala in vinegar.
- Take 2 tbsp of oil in a pan and stir fry onion.
- After 4 minutes add masala paste and fry to 2 minutes.
- Add half cup of water, fish and salt.
- Cover and cook until fish is done.
- Garnish with chopped coriander leaves and serve with Rice