kaney (lady fish) fried in plantain leaves and deep fried.

ingredients:

1. lady fish-1/2kg
2. chilly powder 3tsp
3. turmeric(haldi)-1/2tsp
4. ginger garlic paste-2tsp
5. salt to taste
6. maida-1tbsp
7. rava-2tbs
8. lemon juice-1tsp

oil for deep frying and plantain leaves for shallow frying.

• cut and clean the fish.Apply some salt,chilly powder,ginger-garlic paste,turmeric & lemon juice.keep this for 30 mins .

  1st Method 

• Take one small piece of plantain leaf and rap the fish coated with maida-rava mixture.
• Heat a pan and place the fish with plantain leaf directly over the pan. Fry fish on low flame,cover it with a lid.
• After 2-3 mins turn the fish and fry again for 2mins on the other side. 
• Serve hot 

Note:no need to worry if the leaf slightly burns while frying...just sprinkle some water over the banana leaf.

 method 2;

• Coat the marinated  fish with maida-rava mixture.
• Heat oil in a deep frying pan and fry  till golden brown,turning over once or twice.

Mutton Kheema Balls(Minced mutton)

Ingredients for the mutton balls:

1. Mutton mince-1/2kg
2. bread- 3slices
3. ginger-1small piece
4. garlic-1 pod
5. onion-1big
6. chilly powder-2tsp
7. garam masala-2tsp
8. coriander leaves -1/4bunch
9. salt to taste oil for frying

Method;Add all the above ingredients and blend it to a coarse paste in a blender.Now make small lemon sized balls and deep fry till golden brown.you can have these balls without the gravy also.serve it with mint chutney.


Ingredients for the gravy:

1. dry coconut(copra)-1/2 grated
2. ginger-1inch piece
3. garlic-1pod
4. cinnamon-2 pieces
5. cloves8-10
6. black cardamom(badi elichi)-1
7. green cardamom-3
8. coriander-3tsp
9. cumin powder-1tsp
10. tomatoes -2 chopped
11. chilly powder-2tsp
12. veg oil-2tbsp
13. onion-2 chopped
14. salt to taste

coriander leaves for garnishing
 Method;Dry roast 4-9 ingredients and grind it along with 1 2 3  and 11 to a fine paste.Now take a deep frying pan.Add oil and then add chilly powder,chopped onion and salt.stir fry till onion  turns light brown.now add the masala paste and fry till the oil comes on top of the gravy.Now add 2 cups of water and allow it to boil.now add the fried minced balls,cover and cook for further 5mins.Garnish with coriander leaves and serve hot with roti or rice.

Etti sukka(dry dish) sungta sukkey with sambar onions

ingredients:

prawns-1kg
coconut-1/2 grated
chillies-10
onion-2 finely choppe
ginger-1inch piece
garlic-1 big pod
coriander-1tbsp
methi(fenugreek)-1/2tsp
cumin(jeera)-2tsp
tamarind-1 Small lemon sized ball
sambar onions(small type shallots)-8-10
curry leaves-10-15

 Method: 

• remove the shell ,if you want you can keep the head but just cut off the claws & very important  don't forget to remove the dark vein(intestine). after cleaning, boil the prawns with salt and very little water say about 1/2 cup of water.since prawns cook very fast the thing to look for is a change in a color.when prawns turns orange color it is done. So avoid overcooking because it makes prawns tough. so just take 1 boil  that is more than enough to cook the prawns.

• dry roast coriander,methi,red chilly and half the cumin.

• grind together dry roasted spices along with tamarind to a fine paste.

• now add coconut and remaining 1tsp cumin to the same paste and grind again for just a second.The masala should be very coarse.

• Take a pan add some coconut oil or any oil of your choice.add chopped onions and saute till its light brown.now add sambar onions and saute for another 2mins.

• Now add the prawns stock ,cover and cook till shallots are soft and well caramelized .
• Add the ground masala paste along with some curry leaves.saute till the masala is dry.

Garnish with sliced lemon & serve with steaming hot rice.

crisp sole fish fry

Sole fish is a good source of protein and provides  generous amount phosphorus, magnesium,selenium,iodine and iron.It is easy to digest so very good for elderly and kids.  

Ingredients:

Sole fish- 4-5

 kashmiri chilly powder-4tsp

turmeric-1/2tsp

asafoetida -1/2tsp

salt to taste

rava-1/2 cup

maida-1tbsp

       

Method: remove the skin and clean the fish and then make some slits to absorb masala.apply salt ,turmeric, asafoetida,chilly powder and keep it for 1/2 hour .Mix maida & rava . now dip the marinated fish in rava-maida mixture. shallow fry the fish with a tbsp of oil.

serve with twist of lemon.

Musk melon shake

Musk melon juice is very beneficial to consume during conditions like lack of appetite,urinary tract infections, constipation,acidity,ulcer.Musk melon reduces heat in the body to a great extend,it makes very good drink especially in summer to beat the heat,tiredness.Musk melon is flooded with lots of vitamins like vitamin A B and c.it is rich in potassium, a nutrient which  may help to control blood pressure by regulating heart beat and possibly prevent strokes.
 In addition to health benefits Musk melon also take care of our skin as i have mentioned earlier it has got  vitamin A which helps to maintain healthy skin so very good especially  for ladies who invest on different  lotions and  creams.
  this is  a boon in disguise for  pregnant  women as it has got folic acid.You can include this in your daily diet in any source as it contains bundle of health benefits.It is very good for kids who are very fussy when drinking milk. as this juice i am preparing is  contains milk .so whole some food for all..

Ingredients:

Musk melon-1/2

milk 500ml

few cubes of ice

sugar to taste

Method;

make small cubes of the melons and blend it with ice,milk and sugar. serve immediately.

urad chana dal dosa

Ingredients:

1. urad dal-1 cup
2. chana dal-1 cup
3. rice-1/4 cup

for dosa garnishing :

1. onion-2 finely chopped
2. coriander leaves-2 tbsp finely chopped
3. green chilly-2 finely chopped

for dosa batter:soak urad dal,chana dal,rice together over night. Next day mornging grind to a smooth paste.

1st method:

spread the batter as thin as possible if u want crisp dosas as shown in the above picture.

2nd method:

for stuffed dosa spread the batter little bit thicker & sprinkle some onions,green chillies and coriander leaves chopped,slightly press it with the ladle. cover it with a lid and cook for 1min.now turn the dosa and cook on the other side too without the lid. serve with ginger chutney.

ginger chutney

Murgh Harabhara

Ingredients:

1. chicken-1kg
2. onion-1/2kg
3. lemon-1
4. ginger-1big piece
5. garlic- 1 big pod
6. green chillies-10
7. coriander leaves-1/2bunch
8. mint leaves(pudina)-1small bunch
9. cinnamon-2small pieces
10. cloves- 10
11. cardamom-2
12. coriander-4tsp
13. cumin seeds -1 tsp
14. kasoori methi powder-1tsp
15. chilly powder-1tsp
16. curd- 1/2cup
17. tomato -2
18. capsicum-2
19. sugar-1tsp 
20. salt to taste.

•  marinate the  chicken with lemon,curd ,chilly powder and salt & keep it the refrigerator for 1hour.
• (garam masala powder)dry roast cinnamon,cloves,cardamom,coriander, cumin and  make a fine powder
• grind onions, ginger,garlic,mint,green chillies,tomato & coriander to a fine paste.
• take one big pan or you can prepare this in a pressure cooker. take some oil and drop the marinated chicken and fry for few mins.then add the ground masala and garam masala* powder,sugar and salt to taste. cover the pressure cooker and take 1 whistle and then switch off the fire.if you prepare this in a pan then cover and cook on a low flame at least 20mins or till cooked.
• Now open the lid add capsicum cubes and karoori methi and boil till 10 mins.
• Serve with roti or ghee rice.

Yummy Salad Packets

Ingredients  for salad
onions- 2
red cabbage-1small chopped
sprouted green gram- 1cup
pomegranate seeds -1cup
carrot shredded -1cup 
salt to taste
chat masala- 1tsp
pepper powder- 1/2tsp
salad oil or olive oil- 2tsp 


for the packets: wheat flour 3 cups
                           salt to taste


Method:

Roti for the packets

for the packets: take a wide bowl,add wheat flour and salt to taste, prepare soft dough using water as required.keep this dough for 1/2hr to rest.
for the salad: Mix all the ingredients for the salad and keep it the refrigerator till you prepare  packets for the salad.
 Make round shaped balls and roll out the balls into thick round roties.Prepare roties as shown above.prepare all the roties.Now start making packets.

cut the roti into half apply some red chutney* or mayonnaise( here i have used red chutney).\

Then fill it with prepared salad and tomato sauce.Now yummy salad packets are ready to serve.

salad packets 

Black Pomfret Reacheado

Reacheado Paste

Ingredients:
For the paste:
Red chilies-15
cloves-4-5
cinnamon-2,1" pieces
cumin seeds-1/2tsp
garlic-1 big pod
black pepper-1/2tsp
ginger-2"piece
vinegar-3/4cup or as required  for grinding
cardamom-3-4

For the masala: 
1finely chopped onion
sugar or goan jaggery 2tsp
1tbsp oil


Main dish:
This masala can be used for many types of fishes especially flat type like mackerel,pompret or salmon.But today i have prepared it with black pompret. Actually in Portuguese Reacheado means stuffed ,so  basically this masala  is used for stuffing the fish and then the fish is shallow fried over a low fire.In this recipe i have just applied this masala directly to the fish and then shallow fried.In this recipe i have used 1kg of black pompret

Method of making Reacheado paste:-
Soak all the red chilies ,cloves ,pieces of cinnamon,cumin seeds,garlic,black pepper and ginger in brown goan vinegar.Then grind it to a smooth paste. You can store this for couple of months if refrigerated.Use it when required. 


For the masala: 
Heat the oil in a pan.Add chopped onions and saute untill it changes to light pink,now add sugar or jaggery  and switch off the fire.Now add the  prepared  Reacheado paste and mix it  well.Now its ready for stuffing


For the main dish( if you are using pompret or other flat fish then clean and slit open the fish on both the sides,marinate with salt and vinegar on both inside and out side and leave it for 10 mins.after that stuff the fish with reacheado masala and keep aside for at least 2hours in fridge.
            Heat the oil in a pan.Add the fish and shallow fry for 5-6 mins on both the sides.Serve with goan bread or pav or rice.

vangi chilly

Ingredients:Brinjal-1/2kg sliced
                  onion-3 sliced
                  green chilly-5
                  ginger-1inch piece chopped finely
                  garlic-5 clove chopped finely
                  soy sauce-2tsp
                  red chilly sauce-1tsp
                  vinegar-1tsp
                  capsicum-2 sliced
                  spring onions-small bunch chopped for garnishing
                   corn flour-2tsp mix it with little water
                  salt to taste.
Method; take a deep frying pan add 1tbsp of oil add sliced onions,chopped ginger and garlic and salt.fry till onions turns pink in color.now add green chilies and brinjals keep on stirring for 2mins.now add a /12 cup of water along with capsicum ,cover and cook till brinjal cooks properly.now add soy sauce,red chilly sauce   vinegar( if u want u can add a pinch of ajji-na-motto) and corn starcha and bring it to boil.now switch of f the gas and garnish with chopped spring onions.serve hot with fried rice or noodles.