Fish Cutlet
Fish ½ kg
Vinegar 1 teaspoon
Salt 1 teaspoon
Oil ¼ cup
Sliced onion ½ cup
Sliced green chilly 1 desert spoon
Sliced ginger 1 teaspoon
Sliced curry leaves ½ teaspoon
Pepper powder 1 teaspoon
Boiled and mashed
Potato 1 cup
Salt accordingly
Egg yolk 1
Egg white 1
Bread powder ½ cup
Marinate fish with vinegar
and salt. Steam it and mash. Heat oil, add onion, chilly, ginger and roast. Add
pepper powder and fish mixture. Add potato, egg yolk, salt and mix well. Shape
to cutlets, dip in egg white and again in bread powder and fry. Serve with
sauce and salad.
 |
| cucumber salad sprinkle salt and lemon juice in sliced cucumber pieces. |
Carrot Rice
Basmati rice 2 cups
Carrot 50 gm.
Sliced onion 50 gm.
Raisin 1 spoon
Nuts 1 spoon
Cardamom 3
Salt
accordingly
Ghee ½ cup
Coriander leaves accordingly
Sliced tomato ½ cup
Water 4 cups
Wash and drain basmati rice.
Heat a pan. Pour one spoon ghee and roast rice. Keep it aside. Boil water. Add
basmati rice, salt and mashed cardamom. Cook for ten minutes. In a pan, heat one spoon ghee, roast
onion,carrot,raisins and nuts.Serve cooked rice in a plate garnishing with
coriander leaves, sliced tomato, roasted onions, carrot, raisins and nuts.
Steamed Fish (in banana
leaf)
Sliced fish 400 gm.
Salt accordingly
Turmeric powder ¼ teaspoon
Pepper powder ¼ teaspoon
Oil 5 spoons
Mustard ¼ teaspoon
Fenugreek a pinch
Sliced ginger 2 small spoons
Sliced green chilly 2 small spoons
Sliced Onion 150 gm.
Ginger-garlic paste 2 small spoons
Turmeric powder ¼ teaspoon
Chilly powder 4 small spoons
Salt accordingly
Tomato 2
Gambogia 3 pieces
Coconut milk 2 spoons
Marinate fish pieces with
turmeric powder, pepper powder and salt. Heat oil, frost mustard, fenugreek,
ginger, green chilly and onion. Add ginger-garlic paste. Add turmeric powder,
chilly powder and salt. Then add tomato pieces. Add soaked Gambogia with its
water and allow to boil. Add coconut milk. Stir well till the fish masala
becomes a thick gravy. Take a banana leaf, layer fish masala, add fish pieces,
top with masala again, put curry leaves upside and down side of fish pieces,
cover well and steam for twenty five minutes. Open the leaf, Garnish with
vegetables and serve.
Mango Curry
Sliced
mango 1 cup
Sliced
green chilly 1 spoon
Sliced
ginger 1 spoon
Sliced
onion ¼ cup
Chilly
powder 1 teaspoon
Coriander
powder 1 teaspoon
Turmeric
powder ¼ teaspoon
Curry
leaves accordingly
Salt ¼ teaspoon
Oil 1
spoon
Mustard ¼ teaspoon
Red
chilly 3
Heat
one spoon oil in a pan. Add mustard. Add onion, chilly, ginger, curry leaves
and roast. Add sliced mango. Stir well. Add chilly, coriander and turmeric
powders and roast. Add second coconut milk and salt. Cook for five minutes. Add
first coconut milk. Stir till it becomes slight hot. Remove from heat.
Cauliflower Curry
Cauliflower : 1
Tomato : 1
Onion : 6
Chilly powder : 1
teeaspoon
Coriander powder : ½ teaspoon
Coriander powder : ½ teaspoon
Pepper powder : ½ teaspoon
Salt :
accordingly
Oil
: 2 desert spoons
Mustard :
¼ teaspoon
Garam masala powder : 1/4 teaspoon
Curry leaves :
accordingly
Separate cauliflower petals. Soak in
salt water for half an hour and steam. Mix chilly powder, coriander powder,
pepper powder and salt. Marinate steamed cauliflower with this mixture. Keep aside
for twenty minutes. Heat oil in a pan. Roast mustard and curry leaves. Add
tomato and onion. Add marinated cauliflower. Stir well and cook. Add garam
masala powder. Serve hot.
Vegetable Rice
Basmati rice : 3 cups
Green peas : 200 gm.
Oil :2 teaspoons.
Cardamom : 4
Cloves : 3
Cinnamon : 4
Onion : 2
Garlic :
1
Ginger : 1
piece
Green chilly : 2
Beans : 50 gm.
Carrot :
3
Tomato : 1
Salt
: accordingly
Ghee : 2 spoons
Nuts : 50 gm.
Kismis : 50 gm.
Garam masala powder : ¼ teaspoon
Cook basmati rice in 4
cups of boiling water. Cook green peas. Heat oil in a pan. Fry cardamom, cloves
and cinnamon. Keep it aside. Add sliced onion to the remaining oil and fry,
add garlic, ginger and green chilly. Add sliced beans and carrot. When it
becomes half cooked, add sliced tomato and salt. Close with a lid and cook. Mix
cooked rice and green peas to it.Sprinkle garam masala powder. Heat ghee and
roast nuts and Kismis. Add it to the rice-vegetable mixture. Serve hot.
Fish Fry
Marinate fish with pepper powder,turmeric powder,garlic-ginger paste, chilly powder,salt and lemon juice. Keep aside for 1/2 an hour and fry.
Buttermilk Salad
Add one sliced onion,two green chillies,salt and curry leaves to one cup buttermilk.
