Fish Fry

Ingredients :
Any fish - 1/2 kg
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Pepper powder -1 teaspoon
Ginger garlic paste - 1 teaspoon
Chilly powder - according to taste 4,5 teaspoon
Hing - 1/2 spoon
Rice flour - a fistful
Fine sooji or rawa - 1/2 fistful
Method :
Clean fish,cut into pieces. Apply all the above ingredients ,salt to fish. Keep aside for an hour.You can either deep fry them in oil or tawa fry on a pan on both sides of the fish.

Alle Piyyava Ghashi

Ingredients :
Fish - Motyale, Raju, Pomfret, Visonu - 1/2 kg
coconut - 1/2
Red chillies fried -13
Tamarind - small piece
Onion - 2 medium
Ginger - 1" piece
Method :
Grind coconut, red chillies and tamarind into fine paste.Add required water ,bring it to boil.Put chopped onion and ginger to masala,boil for some more time.Add fish boil for a second.Put off the flame,cover the vessel tightly.
Comment :
Best after 3,4 hours of cooking.

Pedve Ghashi

Ingredients :
Fish, Pedvo - 1 Kg
Onion 1 big
Coconut - 1/2
Red fried chillies - 18 to 22
Tamarind - small lemon size
Coriander seeds-21/2 teaspoon
Methi seeds - 1/2 teaspoon
Turmeric powder - 1/2 spoon
Garlic flakes -2,3
Method :
Fry coriander seeds , methi add turmeric and garlic for a while.make fine paste with coconut chillies and tamarind. Take 3 spoons oil fry chopped onion add masala and boil it.Lastly add fish boil for a very short while.
Comment :
Best with rice.

Ash Gourd Sasam

Ingredients :
Ash gourd pieces - 1 cup
Masala :
coconut -1/2
Red chillies fried -3
Tamarind -very small piece or avoid it
Mustard seeds - 1/2 teaspoon
Rice - 1 tablespoon soaked for an hour
Method :
Make fine paste using coconut,chillies and tamarind. Just before removing add mustard seeds
and soaked rice, grind for a while.Add masala to cooked ash gourd pieces,bring it to boil.Season with oil,mustard seeds and karibevu.
Comment : Equally good with rice and chapathi.

Bittergourd Sagle

Ingredients :
Bitter gourd - 3 medium
Coconut -1/2
Red fried chillies - 8 to 10
Methi seeds -1/2 teaspoon
Coriander seeds - 1 tablespoon
Bimbul or Tamarind -small ball
Method :
Make 1"round pieces of bitter gourd,apply haldi and salt. Keep aside for 1/2 an hour.Fry coriander seeds and methi.Make masala with coconut, red chillies and Bimbul.Stuff masala in gourd.In a pan heat oil.Put sesame seeds,karibevu and hing, add stuffed gourd and little water(remaining water after grinding),cook on slow fire.Cover with a lid. After sometime turn the gourd pieces and cook till done.
Comment :
Can use it with Chapati or rice.

Naked Fish Fry

Ingredients:
Tomatoes - 2
Pepper corns - 8 to 10
Onion - 3 to 4
Red chillies long -10
Red chillies short - 8
Green chillies -2
Vinegar
Make a fine paste from the above ingredients along with salt.Make slits in fish and apply masala .Marinate as long as possible.Fry on both sides on low fire.

CARROT JUICE

Ingredients :
Carrot - 1/4 kg
Badam - 1 fistful
Sugar - according to taste
Method :
Soak badam in hot water for about 10 minutes. Remove the skin.Cook badam and carrot in a pressure cooker till 1 whistle. In a mixer make a fine pasta with sugar without adding water. Can keep this mixture in fridge for a week .To make juice add 1 tablespoon of this mixture to 1 glass of milk.

GREEN BRINJAL (GULLA) UPKARI

Ingredients :

Sesame seeds : 1 teaspoon
Green Chillies - 2
Red chillies -2
Jaggery - small lemon size
Asafoetida - a pinch
Tamarind - a small piece soaked in water
Small green Brinjal - 12 to 15
Method :
Take 2 tablespoons of oil and season with sesame seeds,green chillies,red chillies and asafoetida.
Put brinjals, jaggery and tamarind juice. Cook well with sufficient water till done. Open the lid and fry brinjals on low flame for 10 minutes.

VERNA

Ingredients :
Cooked sprouted Green gram - 1 fistful
Coconut - 2,3 table spoon
Red chilly - 1 or 2
Jeera - 1 teaspoon
Turmeric powder - a pinch
Method :
Make fine paste from all the above ingredients. Add sufficient water to make thin solution. Bring it to boil and season with oil, mustard and curry leaves.
Comment :
Can be used as hot soup or with rice.

PULI KODDEL

Ingredients :

Ashgourd -2 cups

Jaggery - 1 big lemon size

Masala :

Coconut -1 cup

Coriander - 1 table

Black Til - 1 tablespoon

Methi seeds -1/2 spoon

Jeera - 1teaspoon

Chana dal - 1 teaspoon

Dosa rice - t teaspoon

Red chillies - 6 to 8

Tamarind - 1 small lemon size

Method :

Fry all the ingredients of masala to light brown colour.Make fine paste. Add salt and jaggery to cooked ashgourd, boil, then add masala and boil well.

FISH FRY

Ingredients :
Fish - 10 slit on both sides
Thick coconut milk - 1 cup
Onion - 1 big
curry leaves - 1 big bunch
Masala :
Red chillies - 20
Coriander seeds - 11/2 teaspoon
tomato - 1 big
Tamarind
Method : Grind together chillies,raw coriander seeds,tomato or tamarind and salt o a fine paste.Stuff the slit fish.Heat oil in a shallow pan add curry leaves, add onion, fry till the colour changes, add tomato if it is not included in the masala,fry for a while.Put the remaining masala in the pan,arrange fish on the pan, add ghee.After a while turn fish,fry add thick coconut milk.Cover the lid. Open,make sure masala thickens.

ENNEGAYI

Ingredients :
White small Brinjal -1/4 kg
Masala - 1 big onion
Garam masala powder - 1tsp
tamarind - small ball
Garlic - 6 flakes
curry leaves - 1 sprig
Peanuts roasted and husked - 1 handful
Red chillies - 4,5
Coconut - 2 tablespoons
Jaggery - small piece
Coriander leaves - small bunch
Turmeric powder - a pinch
Seasoning - Onion 1 big
Mustard
curry leaves
Method :
Fry 1 big onion till transparent add garlic,curry leaves,red chillies,coconut,haldi and fry for a while. Grind with garam masala powder, tamarind,coriander leaves,salt and jaggery to a fine paste.Make slits in brijal and stuff masala in them.Pour 2tablespoon oil in a cooker fry mustard,curry leaves and 1 big onion. Add stuffed brinjals cook till 1 whistle.
Comment :This curry goes well with Jolada rotti or chapati.

SPICY IDLY

Ingredients :
Dosa Rice - 1 cup
Tuvar dal - 1/4 cup
Red chillies - 15 to 18
Tamarind - small lemon size
Asafoetida - 1/4 spoon
Coconut - 1/2 of a big one
Method :
Soak rice and dal together in water for about 2 hours.Grind coconut,tamarind and red chillies nicely.Add asafoetida,rice,dal,salt and grind coarsely.Put the mixture in small bowls and steam cook in Idli vessel.
Comment :
Use it as a side dish with rice.

LEMON TUMTUM

Ingredients:
Lemon - 1 big
Methi seeds - 1/4 teaspoon
Mustard - 1/2 teaspoon
Chilli powder - 2 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida - a pinch
Jaggery - 1/2 lemon size
Method :
Cut lemon into small pieces, remove seeds. Roast methi and mustard separately.Grind them with chilli powder,hing,turmeric ,jaggery and lastly lemon.

METHI POTATO ONION UPKARI

Ingredients: (For 2 servings )
Methi leaves - 1 big bunch
Potatoes - 3 chopped into medium size
Onions - 2
Green chillies - 3 crushed with salt
Method:
Fry onions till translucent, add crushed chillies, saute for a while.Add potatoes,cook adding some water.Add methi leaves,half covering the vessel.Keep stirring now and then till it is fully cooked.
Comment:
Can be eaten with chapati or as a side dish with rice.

METHI PARATHA

Ingredients: ( for 8 parathas)
Wheat flour - 250 grams
Grated onion - 1 big
Ginger garlic paste - 1 teaspoon
Sugar - a pinch
Curds - 1 teaspoon
Chopped methi leaves - 1 big bunch
Turmeric powder - a pinch
Method:
Mix all the above ingredients and salt.Make a soft dough adding required quantity of water.
Cut the dough into 8 equal portions. Roll them into thin discs and fry them on tava to light brownish colour.
Comments:
Since the parathas are spiced and flavoured, they can be eaten without any sauce. Or they can be eaten along with Vegetable Kurma

WHEAT FLOUR BUN

Ingredients: (For 25 Buns)
Maida(white wheat flour) - 400 grams
Medium Cavendish Banana - 1 ripe
Sugar - 100 grams
Salt - 1 level teaspoon
Baking Soda - 1/2 teaspoon
Cooking oil - 2 tablespoons
Curds or buttermilk - 1 cup
Method:
Mash banana. Add curds, sugar, salt and baking soda. Mix thoroughly. Now, pour maida (wheat flour) over the mixture.Heat oil to boil and pour it over the above mixture. Then, knead the whole mixture into a fairly soft dough. Keep it overnight well covered or at least for 5 - 6 hours. Cut the dough into small pieces and roll it with rolling pin into medium sized discs. Deep fry in suitable cooking oil till brownish-red colour.
COMMENTS:
The bun is a sweetish deep-fried bread that can be eaten as it is. Alternately, it can be eaten by dipping it in dal or curry sauce. This snack is mainly a breakfast dish; but can be eaten at any time.

BELL PEPPER POTATO UPKARI

Ingredients: ( For two servings )
Green bell pepper-1 big
Potato-3 big
Seasoning:
Sesame seeds-1/2 spoon
Jeera (cumin seeds)-1/2 spoon
Asafoetida-1/2 spoon
Turmeric powder-1/4spoon
Chilli powder-2 spoons
Oil-2 tablespoons
Method:
Pressure cook potatoes till 1 whistle.Peel and cut into big pieces.Cut bell pepper into big pieces of equal size.
Heat oil in a pan. Add sesame seeds. When it starts to splutter add jeera, asafoetida, turmeric, chilli powder and bell pepper.Fry on low flame till bell pepper becomes soft.Add potatoes and salt. Fry till potatoes are crisp and shiny.Garnish to suit your taste, if necessary.
Comments:
This dish can be eaten with Chapati (Indian flat bread) or can be eaten as a side dish along with rice and curry.