Fish Cutlets

1/4kg fish
1cupbreadcrumbs
1egg beaten
1 onion, 6clovesgarlic and 1/2 inch piece of ginger, 3 green chillies, all minced finely
1/2 tsp pepper powder
1/2tsp roasted cumin seed powder
1/2 tsp garam masala
Salt to taste
Method
Steam the fish for five minutes and remove the bones.
Mash and crumble it with a fork.
Mix all the other ingredients with the fish, except oil.
Make small balls and flatten into cutlets.
Deep fry till golden in color on medium heat.
Serve hot with salad and ketchup.

Boneless Fish Fry

Half kg boneless fish cut into medium sized pieces
1tsp lemon juice
2 beaten eggs
1tbsp garlic paste
1 tbsp ginger paste
1tsp turmeric
1 cup flour
1tspchilli powder
1tsp cumin seed dry roasted and powdered
Salt to taste
Oil for frying

Wash the fish, apply lemon juice and salt. Refrigerate for an hour.
Rinse and dry with paper towels.
Apply the beaten eggs.
Make a paste of the masala  powders and flour with a little water and salt to taste.
Apply on the fish pieces and mix till coated evenly. (Mix should not be too watery)
Deep fry the pieces.
Drain on paper towels.
Serve hot with tomato ketchup as starters.

Chicken Jeeraga Samba Rice Biriyani

Ingredients:
Jeeraga Samba Rice 1 kg(5 cups) (Use Basmati rice if you want a traditional Biriyani look)
Chicken pieces 1 kg
Prepare the following and keep separately:
Ginger garlic paste 4 tbsp
6 green chilies and 6 red chillies, ground to a paste
Mint leaves, 1 cup and coriander leaves 1 cup ground to a fine paste
Sambar onions 6 pieces, ground to a fine paste
2 Big Onions sliced into long thin pieces
2 Tomatoes, chopped into big pieces
Ghee 100 ml
Oil 100 ml
Grind to coarse powder:
Cinnamon 3 inch pieces
Cloves 8 pieces
Javitri (jathi pathri) 2 tsp
Cardamom 6
(You can substitute 1tsp garam masala for this)
Salt  to taste(approximately 1tsp for 1 cup measure of raw rice)
Bay leaves 8
Curd 1 cup
1tbsp each chopped mint and coriander leaves
Turmeric1tsp

Method:
Soak washed rice for 20 minutes.
Heat the oil in a pressure cooker
Put in the ginger garlic paste and fry till golden.
Add the masala powder and bay leaves and stir.
Add the onion paste. Stir.
Add the sliced onions and saute. Add the chopped tomatoes and saute.
Add the mint coriander paste. Stir well.
Add the chicken pieces and stir well till the masala is absorbed in the chicken.
Add the curd, chopped mint and coriander leaves and turmeric.
Add 8 cups of water for 5 cups of rice and salt.
When it starts boiling add the washed rice.
When it boils again, wait till water starts reducing and cook on medium heat, closing the cooker with the lid. Don't put on the weight.
After 5 minutes, open the lid and add the ghee.
Stir well and close the lid and put on the weight.
Cook on very low heat for 5 minutes.
Turn off the heat.
Open the cooker after 5 minutes.
Biriyani is ready.
Serve hot with onion raitha.

Fish Curry

4 slices of fish
2 onions,(Or a handful of sambar onions preferable) chopped into big pieces
3 tomatoes, chopped fine
5 cloves of garlic chopped into big pieces
tamarind lemon sized, made into juice with two cups of water.
1tsp methi seeds
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp sesame or any vegetable oil
1tbsp chilli powder (or Aachi kolambu milagai thool)
2 tsp coriander powder
1/2 tsp  turmeric powder
1 and a half tsp salt

Grind to a paste: 4 dried red chilli, a tsp of turmeric, a clove of garlic, a quarter inch piece of ginger, 1 tbsp grated coconut, half tsp of salt and a tbsp of tamarind water.

Method:
Wash the fish pieces in water with a tsp of turmeric and a tsp of salt dissolved in it to get rid of the fishy smell. Drain and apply the ground paste. Keep aside till the sauce is getting ready as below.

Heat the oil on a thick bottomed vessel.
Put in the mustard and methi seeds.
When they pop, add the curry leaves, then the chopped onions and garlic.
When they are sauteed till transparent, add the tomato and salt. Saute till it is mushy and blended into a thick paste.
Add the masala powders and saute for a minute.
 Add the tamarind water and bring to boil. Simmer till the raw smell of the masala goes off.
Add the marinated fish pieces along with the paste and bring to boil again.
Simmer on very low heat till the fish is done. (About five minutes). Check for salt.
Take off heat.
Sprinkle 1/2 tsp of aniseeds powder (1tsp dry roasted and powdered coarsely) on top.
Rest for 15 minutes in a serving dish before serving with freshly cooked rice.

Coconut Burfi

 Coconut Burfi
Ingredients:

Coconut
Sugar
Ghee
Cashews
Almonds
Cardamom

Take 1 coconut grated finely. Measure the grated coconut.

Take one and a half times sugar for one measure of coconut.

Heat one tbsp ghee in a thick bottomed vessel.

Fry 2 tbsp coarsely chopped cashewnuts and almonds till golden brown and keep aside.

Add the coconut gratings and sugar with one tbsp water and keep stirring on medium heat.

Coconut will become watery and syrupy soon. Keep stirring so that it doesn't burn.

When it starts bubbling and frothing white you can see it leaves the sides too. Add a tbsp of ghee, the fried cashew and stir well. Switch off the stove or else it will start browning.

(If you like the cardamom flavor add a tsp of powdered cardamom too. But the coconut itself is so flavorful you can skip it.)

Immediately pour onto a square rimmed dish greased with ghee.

Make horizontally and vertical cuts to make small squares of the burfi when it is still hot, with a greased knife.

When cool, gently nudge the pieces out with the flat end of a knife.

Enjoy! You can keep them outside in an airtight container for a week.

suyyan (suzhian)

For the stuffing
channa dhal (kadalai paruppu)1cup
soaked in water for an hour
jaggery powder 1 cup
grated coconut 1cup
cardamom powder 1 tsp
a pinch of salt

For the outer batter:
1 cup maida or atta flour and 1/2 cup rice flour
1/2 tsp salt
1 tbsp ghee

Oil to deep fry

Method:
For the stuffing, cook the channa dal in 3cups of water till the channa dal is just soft enough tobe crushed into a powder between your thumb and forefinger.Drain at once and cool it. Grind in the mixie jar one tablepoon at a time till all dhal is ground. Keep aside.  Heat the jaggery with 2 tbsp of water on slow heat till it dissolves and strain it through a fine tea strainer into a thick bottomed pan to remove any imputities. Now boil this with a pinch of salt and the grated coconut till it is thick liquid (not stringy). Take it off the heat. Add the powdered channa and cardamom and mix well. It can be made into small balls now and kept on a plate ready.
Now prepare the batter to coat the balls.

Mix the two flours with salt and rub in the ghee well. Then add 1 and  1/2 cup water slowly while stirring well to make a batter of dosa batter cosistency.
Heat oil in a deep kadai for deep frying to medium heat.
Dip the channa balls in the batter and coat  all around and slide into the oil gently. Put about 4-5 balls at a time. Fry till the batter is crisp and done to a golden colour.You can make out they are done when the oil stops gurgling. Keep only medium heat throughout except between the batches when heat should be turned up till oil is hot enough to receive the next batch. Then lower to medium heat and add the balls. Coat the batter without a gap otherwise channa stuffing will escape into oil and become black sticking onto the next batch. If this happens carefully pass the hot oil through a metal strainer to the next pan and reuse it.

Peach Custard Pie

For the Crust
1 cup and 2 tbsp Flour
1/2 tsp salt
1/3 cup ghee

Filling
3 cup peeled and sliced peaches (about 5 fruits)
1 and 1/4 cup Granulated Sugar
1 tbsp Butter
3 tbsp flour
2 eggs

Method:

Preheat oven to 200C or 375 F
In a bowl Mix the flour, ghee and 2 tbsp very cold water with a fork. When it starts binding together, knead with hand just enough time to make a ball(Don't overdo it as crust will become tough).
With rolling pin make a 10 inch round, dusting flour to make it without sticking. (Or roll it between two sheets of butter paper). Lightly place it on a 9 inch Pie plate (or any metal plate with a rim, greased with oil). Make the edges into even looking rim with your fingers.(Like somas edge).
Put in the fridge to cool till filling is ready.

Add the 1/4 cup sugar to the sliced peaches in a bowl, shake them to mix and keep aside. Blend the butter, egg, flour and 1 cup sugar in the blender and blend till smooth. Mix into the peaches bowl.

Take out the pie crust and pour the mix onto it.
Bake for 50 or 55 minutes till top of the filling is golden and the mix is set.
Cool it on wire rack and chill until serving, minimum for an hour.

Ridge Gourd Chutney

1 Ridge gourd (Peerkangai)
2 Green chillis
1 handful of curry leaves
1 Red chilli
4 pods of garlic
1 tbsp Urad dal
1 tsp mustard
1 tbsp cumminseeds
Tamarind, marble size
Salt 1tsp
1 tbsp oil

Method:

Peel the ridge gourd scraping it, keeping a little of the under layer of the skin and chop into small pieces..
Heat 1btsp oil and put in the mustard and fry till it pops. Add the urad dal, cumminseeds, red chilli and fry till pink. Take these ingredients out with a long spoon and keep aside.
In the same oil, add the curry leaves, green chillis and fry.
Add the chopped garlic and ridgegourd. Stir now and then, covering with a lid to cook in its own juice.
Cool it.
In a mixer bowl put in the dry ingredients kept aside and grind for a minute till coarsely done.
Add the cooled vegetable and grind further till it is a coarse paste.
In a pan heat 1 tsp oil. Put in 1/2 tsp mustard. When it pops add a pinch of hing and a few curry leaves. Pour over the chutney.
Serve with plain rice and ghee to be mixed and eaten as a main course in place of sambar.
Or, serve with curd rice as a side dish.

Bittergourd Fry

1/4 kg bittergourd
Oil to deepfry
1 tsp Salt

For coating,  mix:

ground pepper 1tsp
Red chilli powder 1 tsp
Rice flour 1/2 cup
1 pinch asofoetida
1 tsp garam masala
1/2tsp salt

Method:
Cut the bittergourd lengthwise. Deseed it and cut into thin slices.
Mix with 1 tsp of salt and keep aside in a vessel kept slanting so that the bitter water in the vegetable drains in the lower level. Discard the water. You can skip this step if you don't mind some bitterness in the end product but this method guarantees that the fry tastes crisp and tasty with hardly any bitterness.

Mix the vegetable with the rice flour coating.
Deepfry in oil in batches till golden brown.
Drain on paper towels.
Sealed into an airtight container and keep in fridge for later use.
Serve with  sambar or any other rice in the place of pappads.

Brinjal Gravy for rotis/chappathis

1/4 kg Brinjal
2 onions chopped finely
1 tsp pepper
1 clove
1 inch piece cinnamon
1tsp shahjeea
2tsp coriander seeds
2 red chilli
1tbsp grated coconut
marble size tamarind
3 tsp oil

Method:

Cut the brinjal into medium pieces and put in water to avoid darkening
Heat 1 tsp oil in a pan. Put in the pepper, clove, cinnamon, shahjeera,coriander seeds and red chilli and fry for a minute.
Add the grated coconut and after two minutes of frying, add the onion and fry till it is transparent.
Add  the tamarind and saute for 1 minute.
Cool it and grind in the mixer to a fine paste.
Heat two tsp oil in the pan. Fry the rest of the onion till brown. Add the brinjal pieces without water and saute till soft.
Add the ground paste and 2 cups of water. Mix well and simmer for 5 minutes.
Garnish with chopped fresh coriander leaves.
Makes a good accompaniment for chappathis/rotis