INSTANT CARROT PICKLE

A:

2 tbsp gingerly oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

B:

3 carrots cut ( washed & peeled )

¼ tsp turmeric powder

½ tsp chill flakes ( more or less )

2 tsp of sugar ( more or less )

Salt to taste

4-5 tbsp vinegar

¼ tsp of fenugreek powder

1-2 pinch asafetida powder

METHOD:

Heat up oil fry A, add in B & cook in

low flame till almost dry.

Remove from fire & cool before

transferred to a jar.

Serve with any dishes, remainder should 

be refrigerated ( can keep for one week ).

CLAY POT POMFRET FISH CURRY WITH VEGETABLES

A:

300 - 400gm fishes ( I use whole medium size

white pomfret  fishes, cleaned )

2 ladies finger cut ( In a pan add little oil, salt & toasted for 1 minute keep aside )

B:

2-3 tbsp gingerly oil

1 tsp mixed spices ( mustard seeds, fenugreek,

fennel seeds, cumin, white dal )

1 dried chili cut small

1 onion sliced

3 cloves garlic sliced

1 inch ginger sliced

2 green chilies sliced

1 stalk curry leaves

C: Mix together into paste

1 tbsp chilly powder

1 tbsp coriander powder

1 tbsp fish curry powder

½ tsp turmeric powder

Water to make paste

Extra water for cooking

D:

1 murungai ( drumstick, clean & cut )

1 tomato cut

1 -2 tbs tamarind paste ( more or less )

Salt to taste

200 ml coconut milk

E:

Coriander leaves for garnishing

METHOD:

Heat up clay pot, add oil fry the mixed spices,

dried chili & curry leaves.

Add in onion, ginger, garlic & green chilly

fry until light brown.

Add C fry for few seconds, add

extra water let it boil.

When the curry start to boil add murungai,

& salt cover & cook.

When the murungai ½ cooked add tomato,

tamarind paste continue cooking.

Now add in the fishes, coconut milk, ladies fingers

cover & cook in slow fire for few minutes ( don’t overcook the fish ).

Add coriander leaves, remove from fire.

Cover & keep till served.

Serve with plain hot Rice, Breads, Chapatti, Nan etc.