Neyveli Red Snapper Fish Curry( Sankara Meen Kulambu)

Ingredients

Fish  350 gms

Onion 1

Tomatoes 2

Garlic 10 pods

Coconut 1 cup grated

Sambar powder 2 tbsp

Turmeric powder ¼ tsp

Tamarind extract  2 cups

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      Clean the fish pieces and marinate it with turmeric powder,salt and a little oil for 15 minutes

2.      Grind coconut,garlic and onion to a fine paste and keep aside

3.      In a pan add oil and fry the fish pieces for  10 seconds and keep aside

4.      In the remainig oil add curry leaves and tomatoes

5.      Saute well till it blends

6.      Add tamarind extract,sambar powder,salt and required water

7.      Once it starts boiling add fish pieces and cook till it is done

8.      Finally add coconut paste and cook till oil oozes out

Turn off the flame and close the lid

Serve with rice after 2-3 hrs for  better taste

Goes well with idli or dosa(kal dosa)

Prawn Pakoda With Hot N Sweet Sauce

Happy cooking with my 100th post.Hope u all enjoy too.Thank u all for your kind support.keep going with all your support and feed backs.

Ingredients

Gram flour ½ cup

Rice flour 2 tbsp

Roasted bengal gram 4 tbsp

Onion chopped 4 tbsp

Fennel powder 1 tsp

Green chilli chopped 4

Garlic chopped 5 pods

Prawn cleaned 200 gms

Curry leaf chopped 2 tbsp

Oil and salt as required

For sauce

Chilli sauce 4 tbsp

Sugar ¼ cup

Lemon juice 2 tbsp

Preparation

1.      In a bowl add gram flour,roasted bengal gram,rice flour,curry leaf,fennel powder,2 tsp oil,onions,green chilli,garlic,salt and water.

2.      Make dough in thicker consistency as for making vadai

3.      In a pan add oil and drop a little of this flour mix into the oil

4.      Deep fry it and keep aside

5.      For sauce: In a pan add sugar

6.      When it melts add chilli sauce and a pinch of salt

7.      Turn off the flame and add lemon juice

Serve pakodas with this hot n sweet sauce

Mughalai chicken briyani

Ingredients

Chicken 300 gms

Basmati rice 1 cup

Curd 1 cup

To grind

coriander  leaves 1 cup

mint leaves 1 cup

green chilli 6

onion 1

turmeric powder ¼ tsp

chilli powder ½ tsp

garam masala ½ tsp

fennel powder ½ tsp

ginger garlic paste 1 tsp

grind above ingredients to fine paste with out adding water

for  making briyani

onion lenthwise cut 1 cup

turmeric powder ¼ tsp

mint and coriander leaves chopped 3 tbsp

garam masala ½ tsp

lemon juice 1 tsp

ghee and salt as required

preparation

1.      Clean the chicken pieces and marinate with ½ cup curd,ground paste and salt for ½ hr

2.      In a pan add ghee and roast the rice in ghee for 10 minutes

3.      In a broad vessel add ghee,onion,mint and coriander leaves.saute well

4.      Add garam masala,1/2 cup curd,turmeric powder and saute once

5.      Add marinated chicken and once it oozes out oil

6.      Add 2 cups of water and salt.allow it to boil

7.      Once it starts boiling add lemon juice and rice

8.      Cook till the rice and chicken  is done

Serve with raita