FISH CUTLET

Fish (tuna/kingfish)-200gms
Potato-3medium
Chopped onions-2
Ginger-garlic paste-1tbsp
Green chillies-3
Turmeric powder – A pinch
Pepper powder-1/2tsp
Chilly powder-1tsp
Garam masala-1/4tsp
Coriander leaves (chopped)-2tbsp
Egg – 1 no
Breadcrumbs-1cup
Salt – to taste
Oil for frying

1.Pressure cook potatoes and mash them well.
2. Cook fish with salt, water, turmeric powder and pepper powder. Mash it with hands.
3. Heat 2tbsp oil in a pan. Fry onions till brownish.
4. Add ginger garlic paste and green chilly.
5. Add chilly powder, pepper powder and garam masala and fry for some time.
6. Add mashed fish and sauté for some time.
7. Remove from heat.
8. mixed together the fish mix and the potatoes.
9. Add coriander leaves and salt.
10. Make balls and roll it in desired shape.
11. Dip it in beaten egg and roll it with bread crumbs.
12. Deep fry in oil

PRAWNS BIRIYANI WITH VEGETABLES

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FOR PRAWNS MASALA

1) Prawns-500gms
2) Small onion-10
    Garlic-6
    Ginger-1 piece
    Green chilly-8
    Turmeric powder-1tsp
    Fennel seeds-1tsp
Grind these ingredients to a fine paste

3) Coconut-3tbsp
    Cashew nut-2tbsp
Grind it to a fine paste

4) Small onion (sliced)-1/2cup
5) Tomato (chopped)-1
6) Carrot, beans, green peas, cauliflower (small pieces)-1cup
7) Coriander leaves (chopped)-2tbsp
8) butter-2tbsp
9) Salt-to taste
10) Yoghurt-1/2cup
11) Lemon juice-1tsp

FOR RICE
Basmati rice -2cups soak the rice in water at least 30minutes
Butter-2tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Lemon juice -1tsp
Salt -to taste

FOR GARNISHING
Finely sliced onions -2
Cashew nuts - a handful
Raisins - a handful

PREPARATION (PRAWNS MASALA)
• Heats 2 tbsp butter in a pan and add onions. They become translucent add ground onion paste, tomato ,vegetables and prawns.saute well.
• When the oil starts separating, add yoghurt, salt coriander leaves and 1 cup water. Close the pan and cook on low flame.
• Add coconut paste and lemon juice.
• When the gravy becomes a thick consistency, remove from fire.

PREPARATION (RICE)
• Add 2tbsp butter and fry all spices and add drained rice and fry for 5minutes.Add 4 cups of water, lemon juice and salt, till all the water is absorbed.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rise.
• Cook in a microwave oven for 5minutes.
• Garnish with fried onions, cashewnuts and raisins.

SPECIAL UZHUNNUVADA



Black Gram Dal-1cup
Yoghurt-2tbsp
Baking soda-1 pinch
Cumin seeds-1tsp
Coriander leaves (chopped)-2tbsp
Onion (chopped)-1 medium
Green chilly-2
Salt-to taste
Oil –for frying


1) Soak dal in water for 1 hour.
2) Grind it with yoghurt and baking soda.
3) Add other ingredients to this ground dal and mix well.
4) Making donut shapes with the batter and fry till golden colour.



MICROWAVE GRILLED CHICKEN(KERALA STYLE)





Chicken-1
Chilly powder-1 tsp
Tandoori colour-1 drop(optional)
Turmeric powder -¼ tsp
Pepper powder -½ tsp
chicken masala -1tbsp
Ginger-garlic paste -1tbsp
Lemon juice -1 lemon
Corn flour -2tbsp
Salt - to taste



1. Chicken is marinated with the above ingredients and let it rest for atleast 4 hours.


2. Place chicken in a microwave safe dish.cover and microwave at high power for 15 minutes.
3. Then grill for 20 minutes.

MAIDA KUZHALAPPAM AND AWARDS


Maida-500gms
Ghee-2tsp
Smallonions-1/2cup
Garlic-1/4cup
Cumin seeds-1tsp
Grated coconut-3/4cup
Black sesame seeds (ellu)-2tsp
Salt-to taste
Oil



1. Heat ghee and add the flour and fry over low fire for 5-8 minutes.
2. Allow it to cool.
3. Grind coconut, onion, garlic & cumin seeds to a fine paste.
4. Add coconut paste and sesame seeds in to the flour and knead well.
5. Make small balls out of it around small lemon size.
6. Roll into small chappathis and paste two ends together, looking like a long cylinder.
7. Deep fry in oil.



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