Mavinkai chithranna ...Tangy raw mango rice

March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.

Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.

Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
For the rice:

• 2 cups Basmathi Rice
• 4 cups of water
• Salt to taste

For the mango chutney:

• 1 Big sized raw mango/mavinkkai,grated
• 1/4 cup Freshly grated coconut
• 5-6 Green chillies
• 1tsp Cumin/Jeera
• 1/2tsp Pepper

For the tempering: 

• 1tsp Mustard seeds
• 1tbsp Peanuts/shenga
• 2spring Curry leaves 
• 1/2tsp Asafoetida
• 2 Dried whole red chillies,cut into bits
• 1tsp Split Black gram/urad dal
•  1/4tsp turmeric 
• 1tbsp Ghee or oil of your choice

Cooking Directions

1. Wash and soak rice for 20 minutes,
2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
3. Remove from the heat and stand covered for 10 minutes.
4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!
   
   
   
   

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken

buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:

1. Skinless[skin out] chicken breast halves -2
2. Skinless[skin out] chicken thighs-2
3. Skinless[skin out] chicken drumsticks-2
4. Chicken wings-2
5. 1 1/2 cups- buttermilk
6. 2- eggs
7. 3/4 cup-All-purpose flour
8. 3/4 cup- Fresh Bread crumbs
9. 2-Garlic cloves, minced
10. 1 tsp-Thyme 
11. 1 tbsp-Dry basil
12. 3tsp Chilly powder
13. 1 tsp. paprika
14. 1 tsp. salt
15. 1/2 tsp-Freshly ground pepper
16. Oil for deep frying
17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions

Directions:

• Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
• In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
• Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
• In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
• Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 

Pineapple PUdding/Sheera...

Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)

Ingredients:

1. 1 cup – Bombay Rava/uppit soji
2. 11/4 cup – Sugar
3. 1 cup – Pineapple (chop into cubes)
4. 3 cups – Water
5. 1 tsp pineapple essence 
6. 10 nos – Cashew nuts
7. 1 or 2 pinch – Turmeric/yellow food color
8. 1/4 cup – Ghee
9. 1/2 cup Rice bran oil

Method:

1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
5. Switch off the stove and garnish with fried cashews nuts.
6. Serve chilled

Tips and serving suggestions:

• you can make this quick and easy pudding recipe with canned pineapple too.
•  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
• you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

Mushroom-Baby corn Korma

Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.

Ingredients:

1. 15 Button mushrooms,cut into half
2. 15 baby corns/cut diagonally or into roundels 
3. 2 tbsp butter
4. 1tsp oil
5. Salt to taste

For the Masala:

1. 3 green cardamom
2. 1 stick cinnamon
3. 4-5 cloves
4. 3 tbsp grated coconut
5. 2 tsp poppy seed 
6. 2 tbsp thick curd

For the main dish:

1. 2 bay leaves
2. 3 onions ( chopped)
3. 3 tomatoes ( chopped)
4. 1 tbsp Ginger-garlic paste 
5. 2tbsp Ghee/clarified butter
6. 1tsp Ginger ( chopped)
7. 3tsp Kashmiri chilly powder
8. 1/2tsp Turmeric powder
9. 2tsp Garam masala
10. 2tbsp raisins
11. 10 cashew nuts
12. 1 Green chillies (chopped)
13. 2tsp Kasoori methi/dry fenugreek leaves

For garnishing:

Freshly chopped coriander leaves and fresh cream

Method:

1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
3. Grind all the masala ingredients to a smooth paste with very little water.
4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
5. Add ground masala and saute well for a couple of minutes.
6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan

Indo-chinese style "Mushroom Soy Fry"..

Mushrooms! I’m doing a little happy dance in my head just thinking about them.I LOVE MUSHROOMS!! when i saw this recipe in one of my favourite  facebook goup  Amgele Randapakuda, posted by my blogger friend  Nandini Kini .This is simple battered deep fried mushrooms in Spicy hot sauce dominated by soy sauce. The battered mushroom almost tastes like squid rings..i hope you enjoy it too :)

Ingredients: 
For the marination

1. 20 button mushrooms
2. 1 tsp green chilli sauce or red chilly sauce
3.  1 tsp kasuri methi
4. 1 tsp ginger garlic paste
5. 2 tsp soya sauce
6. Salt to taste

For the batter:

1. 1/2 cup corn flour
2. 1/2 cup Maida
3. 1/2tsp Pepper powder
4. salt to taste
5. Oil for frying

 For the sauce:

1. 4 tsp oil
2. 1 chopped onion
3. 1 tsp chopped garlic
4. 1 tsp chilli sauce
5. 1 tsp pepper powder
6. 2 tsp soy sauce
7. 1 tsp tomato sauce
8. 1/2 tsp vinegar
9. 1tbsp cornflour
10. 1 tsp kasuri methi/dry fenugreek leaves 
11. 1/4 cup chopped spring onion

• Marinate mushroom pieces with the marination ingredients and leave it for 15 -20 minutes.
• Now prepare the batter by mixing both the flour with little water.
• Heat oil in a deep pan and fry 7-8 mushroom at a time till crisp and keep aside.

Method:

• In a pan heat oil  and saute chopped garlic and onion for 3 minutes.
• Add kasoori methi and pepper powder,saute for a couple of seconds.
• In abowl mix cornflour with  chilli sauce,soy sauce ,tomato sauce and add 1/4 cup water,salt to taste and give it a nice mix 
• Add this mixture to the pan and let it boil for a couple of minutes or till the sauce thickens.
• Put the fried mushrooms and stir well.
• Garnish with spring onions and serve hot.

Malabar fish curry

Weekend special...Malabar fish curry with coconut milk and tempered with curry leaves and some green chillies .Its a mild yet very tasty fish curry which can be served with rice ,dosa,idiappam or bread.Using coconut oil will bring out the authentic flavour and aroma of this curry and Try adding lemon juice  to add an extra zing to your curry

Ingredients:
1/2 kg Red snapper Fish slices( can use king fish,mullet,trout.butter fish or pomfret)
1 tsp,crushed ginger
1 tsp ,crushed garlic
2 tomatoes,chopped
1 tsp coriander powder
2 tsp Red chilly powder
1/2 tsp pepper powder
1/4 tsp Turmeric powder
3 springs curry leaves
1 cup thick coconut milk( 1st extract)
2 cups thin coconut milk ( 2nd extract)
1 onion big or 10 sambar onions,finely sliced
2 green chillies ,chopped
2 tbsp coconut oil/veg oil

Method: 

• Wash and clean the fish slices and marinate with 1/4 tsp turmeric and salt.Let it stand for 10-15 minutes.
• Heat oil in a deep pan or clay pot add sliced onion,curry leaves,ginger and garlic,stir fry till onion changes to light pink colour.
• Now add chilly powder,coriander powder,pepper powder,turmeric powder and stir for couple of seconds.
• Add tomatoes and little salt and fry till the tomatoes are well cooked,soft and mushy.
• Add in 2nd extract/thin coconut milk,when it comes to a boil,add marinated fish and little water,cook for8 -10 minutes on low flame.Gently shake the pan in between.
• Finally add the thick coconut milk,mix by gently shaking the pan and cook for 4-5 minutes and switch off the flame.
• Now take a tempering pan ,add 2tsp of coconut oil let it heat up,then add green chillies and remaining  curry leaves and temper the fish curry.
• Serve hot 

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 

Ingredients

• 1/4 cup Toor dal
• 5-6 Amla/Indian gooseberry
• 3-4 Green chillies

For Tempering:

• 1 pinch Hing/ asafoetida
• 1/2tsp Mustard
• 1/2 tsp Cumin/jeera
• 2 springs of  Curry leaves
• 1 Dry red chilly( cut into pieces)
• 2 tsp Ghee
• 1 tbsp Coriander leaves,chopped

Cooking Directions

1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
2. Deseed amla and grind with chillies to coarse paste
3. Pressure cook dal in 2 cups of water with little turmeric and oil.
4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Meat balls in hot garlic sauce

This hearty dish makes a simple and speedy midweek meal. I made it straight away after seeing it on Television .i think this is one of the best i have ever made!If it was up to me i would like to make this every weekend :)

Ingredients:

1. 300 grams Minced mutton
2. 2 eggs, lightly beaten
3. 1/2 cup dry bread crumbs
4. 2tbsp corn flour/maida
5. 2 tablespoons minced fresh coriander
6. 2 garlic cloves, minced
7. 1 tsp soy sauce
8. 2 minced green chillies 
9. 1 teaspoon pepper powder
10. 2 tablespoons olive oil/ veg oil
11. Salt to taste

For the Sauce:

1. 10 garlic cloves, minced
2. 1 tablespoon olive oil
3. 2 cups tomato puree
4. 2 to 3 cups water, divided
5. 1 tbsp tomato sauce
6. 1/2 cup minced fresh coriander/cilantro 
7. 1 tablespoon dried basil (optional)
8. 2 tsp chilly powder or Kashimiri red chilly paste
9. 2 teaspoons sugar
10. 1/2 teaspoon salt
11. 1/4 teaspoon pepper

for garnishing :

5-6 cloves of garlic fried

Cooking Directions

1. In a large bowl, combine all the ingredients except mutton.Crumble mince mutton over mixture and mix well. Shape into 25 meatballs. In a large skillet, brown meatballs in oil on all sides and drain on a paper.

For the sauce

1. In a pan saute garlic in oil for 1 minute. Stir in the tomatoes, and red chilly powder or paste ,stir till sauce turns to red in colour. Now add 2 cups water, tomato sauce , coriander, , basil and sugar; bring to a boil. Reduce heat; carefully ,add meatballs.
2. Cover and simmer for 30 minutes, adding more water if needed to achieve desired consistency. Season with salt and pepper. 

chefs tip:

1. For additional flavour Garnish with  grated cheese .
2. You can add little cornstarch for the sauce if you want smoother consistency .

 Yield: 6 servings.

Hot & sour kerala style Tuna fish curry...

Yesterday we went to the local fish market  and were looking for live crabs. We were surprised to see tuna and the other varieties of fish as well. when the fisherman showed us tuna, I was really happy to see it in our market  and went for it ,so we could make something on my daughter's 19th birthday. We bought one big tuna which was about a Kilo and some local variety of fish called palu (goan konkani) and  headed home.But i didn't know what to prepare! Then my husband asked me to prepare a Kerala style curry ...tried this version after going through several food blogs ..Satisfying result! ...kids and husband really loved it :)

Ingredients:
For the marination:

1. 1 kg  Tuna sliced
2. 1 tsp lemon juice
3. 1 tsp Salt
4. 1/2 tsp Turmeric

For the main dish

1. 15-20 red small shallots /sambar onions,chopped
2. 2 tomatoes,chopped
3. 12-15 Garlic cloves,chopped
4. 2 inch Ginger,chopped
5. 2 tsp Kashmiri Red chilly powder
6. 1/2 tsp Black pepper powder
7. 2 tsp Badshah chicken tandoori masala or curry powder
8. 2 tsp coriander powder
9. 1/2 tsp Cumin powder
10. 1/2 tsp Turmeric powder
11. 2 tbsp raw mango, grated ( optional)
12. 1 tbsp Tamarind pulp
13. Salt to taste
14. 2 Green chillies,slit
15. 2 Springs of curry leaves
16. 1tsp Mustard seeds
17. 3 tbsp Oil

Method:

• Wash and marinate the fish with lemon,salt and turmeric powder and let it stand for 20-30 minutes.
• Heat oil in a pan add,mustard followed by curry leaves and green chillies,saute for a second.
• Now add chopped onion,ginger and garlic and fry till onion turns translucent.
• Add all the dry ingredients ( chilly powder,turmeric power,coriander powder,jeera powder,pepper powder and tandoori masala/curry powder).Stir continuously so that noting chars or sticks to the bottom of the pan.
• Then add tomato and wait till it turns mushy.
• Add grated raw mango and tamarind paste/pulp and 3 cups of water or as per required consistency and bring it to boil.
• Now slowly slice tuna slices one by one,cover and let it cook for 10-12 minutes on low flame.

Note:

1. You can use big onion also but small onion gives more flavour and taste.
2. Tastes best with red boiled rice,idli and dosa.
   
   

Kadgi gujjo...A traditional konkani style Raw jackfruit masala

Distinctively Konkanis are famous for their love for Jackfruit. Whether it is raw or ripe we always head over heel in love with this Vegie/fruit. The most delectable part of it is, out of one Veggie so many dishes can be cooked. 

Usually we prepare this Kadgi (Tender jackfruit) Gujjo with the remaining parts or the leftover pieces, after making yummy chips from the tender bulbs (matured but not ripe)of raw jackfruit.

Chips 

In this dish i'm using almost all the parts of jackfruit (inner white part of the peel,tender jackfruit seeds and some remaining pieces of the jackfruit bulbs). This recipe of Kadgi gujjo/raw jackfruit masala is a vegetarian delicacy for GSB konkanis. We never waste a single part of it. Like jackfruits are eaten both in raw and ripe form and not even the peels are wasted. Then the leaves are used to achieve traditional delicacies like Khotto/steamed idli batter in jackfruti moulds and Sanna khotto.

Ingredients
For the main dish:

1. 2 cups Raw jackfruit pieces
2. 1cup Tender jackfruit seeds,cut into cubes
3. 2tsp Salt

For the masala:

1. 3 cups Freshly grated coconut
2. 10-12 Dry red chillies
3. 1tbsp Coriander seeds
4. 1tsp Urad dal/split black gram
5. 2tsp Coconut oil
6. 1 Marble sized tamarind ball

For the seasoning:

1. 10-12 Garlic cloves
2. 1tbsp coconut oil

Cooking Directions

1. Take a kadai/wok and 1st cook only the seeds using 2 cups of water until the seeds are soft but not mushy.
2. Now add the jack fruit pieces and salt ,cook till soft but not mushy.It will take about 5-6 minutes to cook.n the mean time prepare coconut masala paste.
3. Take a small pan,add 2tsp of coconut oil,add coriander seeds and urad dal,roast till they are well roasted,remove and in the same pan roast the dry red chillies till it turns to dark red colour,make sure to roast the spices on low heat to avoid from burning.
4. Once you are done with the roasting ,grind all the masala ingredients to semi smooth paste using 2 cups of water.
5. Add this paste to the cooked jackfruit pieces,adjust the salt and bring it to a boil for at least 5-10 minutes on medium low heat.
6. Now prepare the seasoning by heating 1 tbsp of coconut oil in a small pan/panna kayli,add crushed garlic and fry till brown.Season the boiled Kadgi gujjo/jackfruit masala and serve hot with rice.

Note: A similar dish can be made with either of the following
1 Bread fruit and tender cashew nuts combo
2 Madras cucumber or cooking plantain separately.

Kakdi thalipeet/thali pettu...cucumber pancakes

We have probably never been more health conscious as we are now. An increase in lifestyle disorders,especially heart diseases,blood pressure and diabetes, and experts taking serious note of this fact,has helped increase awareness about health and fitness among common people. Today i am here with a healthy pancake with cucumber and rice flour a popular breakfast dish from Maharashtra and Karnataka. In Maharashtra it is known as thalipeet and in Karnataka locals call it thalipettu.,its easy more importantly very healthy and delicious breakfast idea.

Ingredients

• 11/2 cups Rice flour
• 1/2 cup Semolina/ bombay rava
• 1 Cucumber ( medium size) ,grated
• 1/4 cup Freshly grated coconut
• 2tbsp Freshly chopped coriander leaves
• 5-6 green chillies
• 2tsp Jeera/cummin seeds
• Salt as per taste
• Oil for frying

Cooking Directions

• Grind coconut and green chillies to coarse paste with little salt.
• Next, in a bowl add rice flour and semolina with grated cucumber ,ground coconut paste ,cumin,coriander leaves and add salt to taste.
• Add little water,mix well to a soft dough.Keep it covered for 10 minutes.
• Now heat a griddle/pan.smear it with a tsp of oil,take a handful of the dough and spread it nicely (it should be about 3/4 cm thick) with your hand.
• Keep this covered with a lid and fry on medium heat,After a minutes,add oil to the sides of the thalipeet/pancake to make it easier to remove when it is cooked evenly.Now flip the pancake and fry on the other side till it is well cooked.
• if you prefer your thalipeet more crispy,leave it on a little longer.
• Serve hot with a chutney of your choice.

Note: To make another pancake,sprinkle some water all around.Once the pan has cooled, you can make another pancake. But be careful while sprinkling the water onto the hot pan,as water will start sizzling as soon as it hits the pan.

Phenori...A traditional Konkani sweet

 

Its a popular sweet in mangalore and some parts of  south india,traditionally prepared during festivals and weddings.Phenori is  round in shape, with multiple layers interspaced with ghee or butter.

 

Ingredients:

For the puries:

1. 1cup maida
2. 2tbsp fine chiroti rava or rice flour
3. 2tsp ghee for kneading the dough
4. 2tbsp Ghee or butter for brushing the puri
5. Water as required 
6. Oil for deep frying
7. 1/2tsp Salt 

For the sugar syrup:

1.  1cup sugar
2. 1/2 cup water
3. 3-4 cardamom,powdered

Method:

• Mix maida and salt well. Then add the ghee and combine well with the flour
• Now add the water little by little and form a hard but pliable dough.Knead this dough for few minutes and rest for 30 minutes covered with a cling film .
• Knead the dough again and divide them into equal sized balls.
• Dust the working area with little flour.Roll out the dough into think circles or puries  and brush each puries with ghee or butter to coat the entire surface of the puri and then dust it with little fine chiroti rava or rice flour.Now place the second puri and repeat the same process until you have stack of 5-6 puries .Make sure to brush ghee or butter between each of them.
•  Now roll the entire stack of puries into a big roll.
• Cut the puries into 1 cm thick or equal sized  pieces/pedas and gently press the pedas to avoid any open ends.Now gently roll the each pedas into mini thick spiral puries .
• Once your done with the rolling
• Heat oil in a pan  and deep fry all the phenoris till crisp but not brown.
• Meantime start making sugar syrup.Mix water and sugar and boil on medium flame till it reaches to one string consistency.Add cardamom powder and take it out from the flame.
• Now add all the fried phenoris in this hot syrup one at a time and arrange on a broad steel plate one by one.while dipping the puries make sure it coats well on all the sides.
• For special touch sprinkle some crushed pistachios on top and serve.
• Let it cool completely before storing.You can store this up-to a week in an airtight container.

PUnjabi style Surma/ king fish fry

Punjabi fish fry is an authentic style preparation of the fish fillets unlike south indian style.Here fish is well coated in the batter of Gram flour ,curd and egg ,where as in south india rice flour or rava is used for the coating the fish.It is one of the favorite recipes from Punjabi cuisine,ready to spread its aroma all over.

Ingredients:

1. 5-6 Surma/king fish/anjal ,1 cm thin slices
2. 1/2tsp turmeric
3. 1tsp lemon juice
4. 1tbsp Mustard oil for the marinade
5. 1tbsp ginger garlic paste
6. 1/4 cup hung curd
7. 3tsp red chilly powder
8. 1/2tsp Garam masala
9. 1cup Besan/Gram flour
10. 1/2tsp Ajwain/carom seeds
11. 1 Egg lightly beaten
12. Salt to taste
13. Oil for frying
14. Chat masala as per taste

Method: 

• Wash and clean the surma slices and make them dry and keep aside
• Add red chilly powder,Garam masala,Crushed ajwain,ginger -garlic paste and salt to the gram flour,mix it well.
• Add curd ,mustard oil and egg beaten to the same besan mixture and make a thick paste.You can sprinkle little water if needed,but the consistency of the batter should be thick so that fish could coat properly.
• Now add the pieces of fish in this mixture and nicely massage each pieces of fish  with this besan batter.
• Let it marinate for 10-15 minutes in this batter.
• Heat oil in a pan and Shallow fry all the pieces on both the sides till golden brown.
• Sprinkle some chat masala and Serve hot with onion and lemon slices.

Chef's tip:

• You can use water instead of egg for the batter.
• If you want to make fish more crispy then deep fry the fish in hot oil instead of shallow frying.
• YOU can also try this same batter with pomfret or any other fishes of your choice.

Sending this to one of my favorite blog Amchigele Vasari as a guest post

Mysore style mutton saru/curry

Dussehra or VijayDashami marks as the Tenth Day (According to the Hindu Lunar Calender) of month Ashwin and Kartik. The first nine days of this month is celebrated as Navaratri and on the tenth day the “Dussehra” is celebrated. Dussehra festival is sign of (Triumph of) Good over Evil.

 Hindu’s observe the 10 Day fast of Navaratri and on 10th day ie On Vijaydashami day, at the culmination of a colourful 10-day celebration, the goddess Chamundeshwari is worshiped and then borne in a grand procession on a Golden Ambari or elephant-mounted throne through the city of Mysore, from the historical Mysore Palace to the Banni Mantapa. Banni is the Kannada word for the Sanskrit Shami, and Mantapa means "Pavilion". On this day in some cummunity Meat is heavily consumed after the sacrifice taken as the gift of god.

"Mamsa Mudde" is a much loved dish of Gowda community in mysore. This mysore style mutton curry is a complete bliss. In kannada, 'mamsa' means meat and mudde means soft cooked ragi balls

Ingredients :

1. 1kg Mutton,cut into medium size pieces
2. 1tsp Turmeric powder
3. 1tsp Red chilly powder
4. 1 Onion,sliced
5. 3 Tomato chopped
6. 2 Cinnamon
7. 5-6 Cloves
8. salt to taste

For the masala paste:

1. 1/2 Coconut,grated
2. 2 tsp Daniya powder
3. 1tsp Jeera powder
4. 6-7 Garlic cloves
5. 1 inch Ginger
6. 2 Cinnamon
7. 6-7 Cloves
8. 7-8 Spicy red chillies/guntur red chillies

For the main dish:

1. 1tbsp Ghee or oil
2. 1 onion,chopped
3. Salt to taste

cooking directions:

• Wash and clean the mutton.
• Pressure cook mutton pieces with turmeric,chilly powder,Sliced onion,chopped tomato,cloves cinnamon and salt.Add 2 cups of water and cook for 20-25 minutes or take 3-4 whistle depending on the tenderness of the meat.
• In the meantime grind masala with coconut,red chilly,cinnamon, cloves,ginger,garlic,coriander powder and jeera powder to smooth paste using 2-3 cups of water.
• Heat Ghee or oil in a big pan,add onion and fry until light brown.Add ground masala and saute for 3-4 minutes.
• Now add the cooked mutton and little salt (as we have added salt while cooking the mutton).The gravay should be medium consistency,if you want more water add about a cup of warm watre, Cover and cook on medium heat for 10-15 minutes.
• When done remove from the fire and garnish with freshly chopped coriander leaves and serve hot with roti or ragi balls/mudde or plain basmati rice.

Corn-cheese sandwiches and canapes..

Having a pack of Canape shells or bread can really save your day, be it an unexpected guest or sudden requests from your family :-) 

Sandwiches are great for breakfast,lunch and i can even see myself eating this tasty sandwich for dinner.This cheese corn filling only took few minutes to make and really hit the spot.It is one of my all time favorite  and is amazing filling on canapes too. 

Its a great for a quick meal.As i said it only takes minutes to make,but will leave you satisfied! i know we will be making this filling again and again!

Ingrdients:

• 1 cup Sweet corn
• 1 tbsp Butter
• 2 tbsp White flour/maida/plain flour
• 2 cups Milk
• 2 tbsp Cheese,grated
• 2 Capsicum(green and red)
• 20 Canape shells
• 10 Slices of bread
• 1c up Chopped White onion/spring onion

Cooking Directions

1. Heat butter in a pan,quickly toss,corn,capsicum and onion and take out on a plate.
2. In the same pan fry the flour for couple of minutest till its changes the colour.
3. Add milk,salt and pepper,cook till the mixture thickens.
4. Now add the tossed veggies and grated cheese.Mix it well and switch off the gas.
5. Now butter the bread slices and Place the mixture and Prepare sandwiches.
6. For Canapes:
7. Fry the shells in hot oil for a few seconds. Drain onto an absorbent paper. Fill the shells with this mixture.

.Note: There are plenty of options for the toppings. Let your imagination take flight… :-)

• You can cut bread slices into bite-sized desired shape and toast them on both sides till crispy. Top it up with this corn mixture and your snack is ready. Yummmmmmmmmm……
  
  

Broken wheat /gova kanya/ payasam

I wish all my readers "Shubh Navrathri"

Today i am here with simplest and one my favourite payasam prepared by in Mangalore.We call it "Gova kanya godshe" as in konkoni .Gova kano means broken wheat Godshe means Payasam or sweet prepared with jaggery and coconut milk.

Broken wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement in many cultures. It is made by milling wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining.

When the broken wheat is cooked, it has a very hearty, warm aroma and a grainy, delightful taste. It is slightly nutty and chewy. Broken wheat may be ground into coarse, medium and fine kernels.It is also calles as Cracked wheat, Dalia, Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat.

Ingredients

• 1 cup Broken wheat
• 300 grms Jaggery or to taste
• 3cups Water
• 2 tbsp Ghee
• 1 tsp Cardamom powder
• 2 cups thick coconut milk
• 2 cups thin coconut milk

Cooking Directions

1. Wash the cracked wheat in water thoroughly and cook in 2 cups of water in an open pan until it gets soft, make sure it does not get mashed up. Alternately you can use a pressure cooker to cook the same, but make sure to cook for a whistle and turn off the stove. Let it cool and the rest of the cooking can be done in an open pan for 5-10 minutes or until the wheat gets soft. If it starts to stick to the bottom add little bit of water and then continue to cook.
2. Meanwhile in another pan mix jaggery with 1 cup of water and dissolve it completely. Just before it starts to boil remove from fire and filter the jaggery syrup, Add the syrup to the cooked grain. Stir well until the jaggery gets fully blend into the cooked wheat. Stir continuously. Mix well and add thin coconut milk. Stir until it starts to boil. Next add the thick coconut milk and cardamom powder. Give a final mix and remove from the fire. Garnish with ghee roasted cashew nuts and raisins and serve.

How to prepare coconut milk:

Grate coconut and grind it with 2 cups of water to smooth paste.Once it is ground,pour it to strainer squeeze it well to get the 1st extract milk or thick coconut milk.

Transfer the squeezed coconut again to a blender and add 2 cups of water and grind it again.Strain this again and extract the milk,now you'll get thin coconut milk.

Note:

• If you are using good quality jaggery avoid this step and add jaggery directly to the cooked wheat and proceed.