Friday, March 25, 2016

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 ).




Sunday, March 13, 2016

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.