Fish Masala Recipe

Ingredients for Fish Masala Recipe

King Fish/Sear Fish(Neimeen) - 500 gm
Small onions(Kunjulli) - 6 - 8 nos
Garlic pod - 1 no
Ginger - 2" piece
Green chillies - 3 - 4 nos
Onions(chopped) - 3 nos
Tomato(chopped) - 2 nos
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Fenugreek(Uluva) - 4 - 5 nos
Garam masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - A few
Coriander leaves - 2 tbsp
(chopped)
Tamarind(Puli) pulp - 1 tbsp
Salt - As reqd
Oil - As reqd

Preparation Method of Fish Masala Recipe

1)Marinate the fish pieces with a pinch of turmeric, salt and red chilly powder. 2)Heat oil in a pan or a kadai. 3)Add small onions, garlic, ginger and green chillies and saute, till they turn brown. Keep it aside. 4)Heat up the same pan. 5)Add red chilly powder, coriander powder, pepper powder, fenugreek, garam masala powder and turmeric powder and fry, till the raw smell leaves. 6)Grind both the mixtures together. 7)Heat oil in a pan or a kadai. 8)Add curry leaves and onions and saute, till the onions turn brown. 9)Add the ground masala and mix well for a minute. 10)Add tomatoes and salt and mix, till it becomes a paste. 11)Add the tamarind pulp and fish pieces. :- If you prefer, fry the fish pieces lightly. 12)Add the coriander leaves. 13)Cover the pan and let it simmer, till the oil comes on top. It takes about 5 - 10 mins.

tony goat curry

Ingredients for Mutton Chilly Fry Recipe

Mutton - 1 kg
Water - 1/2 cup
Salt - As reqd
Turmeric powder - 2 tsp
Ginger - 2 tsp
(finely chopped)

Onion(sliced) - 2 nos
Green chillies - 10 nos
(slit lengthwise)
Ginger - 1 inch piece
(finely chopped)
Garlic pods - 10 nos
(finely chopped)
Tomato - 1 no
Oil - 5 tbsp

For the paste:
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Spices powder - 1 tsp
(Fennel seeds(Perinjeerakam), Cinnamon(Karugapatta),
Cloves(Grambu)) powdered

Preparation Method of Mutton Chilly Fry Recipe

1)Cook the meat with water, salt, turmeric powder and finely chopped ginger.

2)Heat oil in a pan or a kadai.

3)Saute the onions until it turns pale pink.

4)Add the green chillies, ginger and garlic and continue to saute.

5)Mix together all the powders with a little water and make it into a smooth paste.

6)Add this masala paste along with tomato pieces and saute, until the oil starts to separate.

7)Add the gravy of the cooked meat alone and heat until it starts to thicken.

8)Add the cooked meat and mix well.

9)Continue to heat until it turns dry. Remove from fire.

Easy Banana Bread Recipe

Easy Banana Bread Recipe

- 2 1/3 cups of mashed overripe bananas
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- a little salt
- 1/2 cup of melted butter
- 3/4 cup of (brown) sugar (brown sugar is healthier)
- 2 beaten eggs



1. So what do you need to do? First you should turn the oven on and set it to like 350 degrees F (175 degrees C) so it heats while you are making banana bread batter.



2. Take a large bowl and throw in the dry ingredients - flour, baking soda and salt. Now take another bowl and mix together melted butter and brown sugar and later eggs and mashed bananas. Mix until you get a nice and even mixture. Pour it into the first bowl and stir.



3. Grease you banana bread pan and pour in the banana bread batter. You should bake your banana bread for 60 to 65 minutes. You can test it if it is baked by inserting a knife into the bread. If the knife comes out clean (no batter on it) then it's done. Let it cool for a moment and you are done.

Palai Fish Curry Recipe

Fish - 1/2 kg Shredded coconut - 1/2 cup Red chilly powder - 1 - 2 tbsp Ginger(chopped) - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1/4 tsp Kukum star(Kudam puli) - 1 - 2 pieces Small onions(Kunjulli) - 3 nos Green chillies - 4 nos (split the ends) Coconut oil - 1 - 2 tbsp Mustard seeds - 1 tsp Curry leaves - 2 stems Water - 1 cup Salt - As reqd

Preparation Method of Palai Fish Curry Recipe

1)Cut fish into small pieces. 2)Boil kudam puli with 1/2 cup of water in a deep vessel(preferably meen chatti) for 5 mins. 3)Grind together shredded coconut, chilly powder, turmeric powder, coriander powder, ginger and a small onion, into a smooth paste along with a little water. 4)Add the above paste along with the fish pieces into the deep vessel. 5)Add green chillies and curry leaves. 6)Add salt to it and mix well. 7)Cover and simmer, until the fish is cooked through and tender. 8)Heat oil in a small frying pan. 9)Splutter mustard seeds. 10)Add the chopped small onions and fry, till they turn brown in colour. 11)Pour this into the cooked fish curry.

Nankatai

Ingredients:

Sugar

USA - one and half cups

India - one cup

Vegetable shortening - a little less than one cup (I used dalda brand from Indian store)

Maida flour - approximately two cups

Cardamom powder - half teaspoon

Method:

Grind the sugar and transfer it to a large mixing bowl.

Add the vegetable shortening and cream the mixture using an electric hand mixer.

When the content becomes creamy and light add the cardamom powder and flour and mix well, using your hand.

The consistency should be soft and at the same time you should be able to make balls out of it.

Preheat the oven to 375 degrees.

Make small balls out of the dough and arrange neatly in a non stick cookie tray. Press a little on top of each ball. You can use a fork to dent lines on the top.

Place in the preheated oven and bake for approximately six to seven minutes and take the tray out. Allow it to cool completely in the same tray.

Mathanga curry Recipe

Pumpkin / mathanga - 3 cups, peeled and cut into 1" cubes

Grated coconut - 1/2 cup (fresh works best but you can use frozen too)

Cumin / jeera / jeerakam - 1 tsp

Green chillies - 2, or to taste

Turmeric powder - 1/4 tsp

For tempering

Mustard seeds - 1/4 tsp

Urad dal - 1 tsp

Grated coconut - 4 tbsp
Shallots - 3, sliced

Red chillies - 3

Curry leaves - a few

Coconut oil - 2 tsp

1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins.

2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry.

4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!

CHICKEN & SNOW PEAS STIR - FRY

1 tbsp. butter
1 whole chicken breasts, skinned, boned & cut into strips
1 c. snow peas, blanched (can substitute several broccoli spears, blanched & cut into 1 inch pieces)
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. canned ready-to-serve chicken broth
2 tbsp. soy sauce
2 tsp. cornstarch
Pepper to taste

In 10-inch nonstick skillet, heat butter over medium-high heat until bubbly and hot; add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.

To same skillet add snow peas (or broccoli), garlic, and ginger and saute for 1 minute. In a small mixing bowl combine broth, soy sauce and cornstarch, stirring to dissolve cornstarch; add to snow pea mixture and return chicken to skillet. Reduce heat to low, add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Serve over hot rice. Makes 2 servings.