VARIETY RECIPES

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

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.