Fish fry masala recipe 2

                                                        

Ingredients:

• Fish (1kg)
• 4tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• 1tbsp ginger garlic paste
• curry leaves, finely chopped
• coriander leaves, finely chopped
• 1 tomato, grind it
• 1 onion, grind it
• Salt as per taste
• 5 drops of lemon juice
• Oil

Procedure for preparation:


Step 1: Clean the fish pieces thoroughly in water and drain the water completely.

Step 2: Grind the onion and tomato together.

Step 3: Take a bowl, put 4tbsp onion and tomato mixture paste, put chilli powder, coriander powder, turmeric powder, ginger garlic paste, chopped curry leaves, coriander leaves, lemon juice, salt mix it nicely.

Step  4: Apply this masala on the fish and keep it aside for one hour.

Step 5: keep the tawa on the stove, pour 6tbsp oil, put the fish pieces and fry it both sides.

Step 6: Then serve the hot and spicy fish fry


For another method  Click here


 

Fish fry masala recipe 1

                                                    

Ingredients:

• Fish (500g)
• 1 tomato, grind it
• 3tbsp fish fry masala
• a pinch turmeric powder
• Salt as per taste
• 5 drops lemon juice
• Oil

Procedure for preparation:


Step 1: Clean the fish thoroughly in water, and drain the water completely.

Step 2: Take a bowl, put 3tbsp grinded tomato, 3tbsp fish fry masala, a pinch turmeric powder, salt, lemon juice and mix it nicely as thick paste.

Step 3: Apply the masala on fish and keep aside for one hour.

Step 4: Keep the tawa on the stove, pour 6tbsp oil, and put the fish pieces one by one in tawa and fry both the sides.

Step 5: Then garnish with coriander leaves and serve hot.


For another method Click here





 

Tomato rice recipe in cooker, ( Thakkali sadham recipe in cooker)

                                                                

Ingredients:

• 2 Cups basmati rice (200g), soak for 20 minutes
• 2 large onion, finely sliced
• 2 large tomato, finely sliced
• 4 full green chilli, without slitting
• 2tbsp ginger garlic paste
• curry leaves
• 1/2 tbsp mustard seeds
• coriander leaves
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Keep the pressure cooker on the stove, pour 5tbsp oil, put onion and fry for 3 minutes, then put ginger garlic paste, curry leaves, green chillies and fry it nicely, following that put sliced tomato and fry it, until onion and tomato merge together.

Step 2: Then put chillipowder, coriander powder, turmeric powder, salt and continue frying.


For 2 cups of rice, pour 4 cups of water
2:4

Step 3: Pour 4 cups of water and allow to boil, then add the rice and allow to boil.

Step 4: Close the pressure cooker and allow for 3 whistle.

Step 5: Once pressure goes down, garnish with coriander leaves and start serving.

Moong dhall sweet recipe, (Moong dhall payasam) (siru paruppu payasam)

                                                       

Ingredients:

• Moong dhall (100g), soak for 20 minutes
• 6tbsp jaggery powder
• 5tbsp grated coconut
• 10 cashew
• 5 badam
• 4tbsp ghee

Procedure for preparation:


Step 1: Put the moong dhall in pressure cooker and allow for 5 whistle.

Step 2: keep the pan on the stove, pour 100ml of water and put jaggery and heat it. jaggery will be dissolved in the water.

Step 3: Then put the boiled moong dhall in the pan and mix with jaggery water for 10 minutes.

Step 4: Then put the grated coconut and allow it to boil for 5 minutes, stir it occasionally.

Step 5: In another pan, pour ghee and fry the cashew and badam for 2 minutes and put it in sweet.

Step 6: Then serve the hot moong dhall payasam.

( If you want more sweetness, you can add extra jaggery as per the taste you require)

 

Sweet bread omelett recipe

                                                             

Ingredients:

• 4 bread slices
• 30ml milk
• 2 eggs
• 2tbsp sugar
• 2tbsp oil

Procedure for preparation:


Step 1: Take a bowl, put 2 eggs and beat it nicely, following that, dissolve the sugar in the milk and pour in the egg.

Step 2: Mix the egg and milk nicely.

Step 3: keep the pan on the stove, pour 2 tbsp oil, take the bread, immerse in the egg mixture and toast both the sides of  bread in the pan. It is simple and tasty dish. you have this in your breakfast list.

Cluster beans curry recipe, (kothavarangai kolambu recipe) (gaawar curry recipe)

                                                              

Ingredients:

• Cluster beans ( kothavarangai) (200g), cut into small pieces
• Black eyed beans ( karamani) (100g), soak it previous night
• 2 large Onion, finely chopped
• 2 large tomato, grind it
• 1/2tbsp mustard seeds
• curry leaves
• 10 pods garlic
• coriander leaves
• 4tbsp roasted ground nut
• 5tbsp coconut small pieces
• 2tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 1 lemon size tamarind, dissolve in water
• Oil

Procedure for preparation:


Step 1: Grind the roasted ground nut and coconut pieces together and keep it aside.

Step 2: Boil the Black eye bean (karamani) in cooker for 7 whistle and keep aside.

Step 3: Keep the pan on the stove, pour 4tbsp oil, put mustard seeds, garlic, curry leaves, chopped onion and fry for few minutes, then add the cluster beans and fry it for 5 minutes. Then add the grinded tomato and fry for 5 minutes.

Step 4: Put chilli powder, coriander powder, turmeric powder, salt and continue frying for 2 minutes.

Step 5: Then pour dissolved tamarind and some more water and allow it to boil nicely, until the cluster beans get cooked and masala smell goes off.

Step 6: Once the cluster beans cooked well, put the grinded roasted ground nut and coconut mixture and stir it. And allow it to boil for 5 minutes.

Step 7: Then garnish with coriander leaves and start serving hot.

( If  you want more spicy, you can add extra chilli powder)

 

Okra curry recipe, (ladies finger curry recipe) ( vendakai kolambu recipe)

                                                           

Ingredients:

• Okra (ladies finger) (200g)
• 1 cup soaked, black channa
• 2 large onion, finely chopped
• 2 large tomato, grind it
• 7 pods garlic
• curry leaves
• 1/2 tbsp mustard seeds
• 1/2 tbsp fenugreek seeds
• (50g) tamarind, dissolve it in water
• coriander leaves
• 2tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste.

Procedure for preparation:


Step 1: Cut the ladies finger into medium size pieces.

Step 2: Keep the pan on the stove, just put ladies finger pieces fry it for 5 minutes, without pouring oil and keep aside

Step 3: Boil the black channa in pressure cooker for 7 whistle and keep aside.

Step 4: Keep the pan on the stove, pour 6tbsp oil, put mustard seeds, fenugreek seeds and fry for half minute, then put garlic, curry leaves and fry for 1 minute, then put chopped onion and fry for few minutes.

Step 5: Then put grinded tomato and fry it, until the onion and tomato merge together, then put the fried ladies finger pieces and fry for few minutes, following that put chilli powder, coriander powder, turmeric powder, salt and continue frying. Then add the boiled black channa from cooker and fry for few minutes.

Step 6: Then pour the dissolved tamarind water, pour some more water and boil it nicely. Boil it, until the masala smell goes off.

Step 7: Once the masala smell goes off and cooked, the curry will become thick, then garnish with coriander leaves and start serving.