Fish Roast

Ingredients

• Fish – 1/2 kg
• Onion – 3 
• Tomato – 2 
• Green chilies – 2
• Ginger – 1/2 inch piece
• Garlic – 4
• Turmeric powder – 1/4 tsp
• Kashmiri chilly powder – 1 tsp 
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Fennel powder – 1/2  tsp 

To marinate

• Turmeric powder – 1/4 tsp
• Chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Vinegar – 1 tsp
• Salt 

Preparation

1.  Marinate the fish pieces for around 30 minutes and shallow fry it in oil.

2.  Heat oil in a pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turn golden, add the tomatoes and curry leaves.

3.  When the  tomatoes get mashed up, lower the heat and add the turmeric powder, chilly powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and add the fried fish pieces on the masala.

4.  Coat the fish pieces with the onion masala and cook for 5 minutes.  Serve hot with rice/ chapathi.
  

Mushroom / Koon Thoran

Ingredients 

• Mushroom – 250gm
• Onion – 1 / Shallots - 15
• Grated coconut –  1/2 cup
• Green chilies – 2, slit
• Ginger – 1/2 inch, chopped
• Garlic – 2, chopped
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Pepper powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Curry leaves – 1 sprig
• Dry red chilies – 2

Preparation

1. Put the mushrooms in water and 1/2 tsp turmeric powder for about 10 minutes. Wash the mushroom well in 2-3 rounds of water. Chop them to small pieces.

2. Heat oil in a pan at medium heat. Splutter mustards and fry dry red chilies. Add the sliced  onions. Stir fry until they are lightly browned.

3.Bring down the heat and add the chopped mushroom pieces, ginger, garlic, green chilly, spice powders, grated coconut, salt and curry leaves.

4.Stir fry at medium heat until mushroom is done and water oozed out is completely evaporated. Mushroom will get cooked fast. Switch off.

Capsicum Rice

 



Ingredients

• Basmati Rice - 1 cup
• Capsicum chopped - 1 1/4 cup
• Garam Masala Powder - 1 tsp
• Onion - 1 chopped
• Urad dal - 2 tsp
• Coriander seeds - 2 1/2 tsp
• Cumin seeds - 1 tsp
• Red chillies- 4

Preparation

1.Wash and soak basmati rice for 20 minutes, drain the water and cook the rice.  Keep it aside.

2.Chop capsicums into small strips.

3.Heat a tsp of oil, fry urad dal, coriander seeds, cumin seeds and red chilli. Powder it and keep it aside.

4.Heat oil in another pan, add mustard seeds, when they splutter, add finely chopped onions and saute till it turns transparent .

5.Now add the chopped capsicums, prepared masala powder, garam masala powder and salt needed. Saute on high flame till the capsicums are slightly cooked. Do not overcook as the capsicums should be crispy.

6.Mix cooked rice gently, garnish with coriander leaves and serve hot with raita.

Raita

Preparation

1.Peel and cut 3 onions lengthwise into thin strips. Add salt needed.

2.Mix 1.5 cups of plain yoghurt.

3.Heat 1 tsp of oil and season with mustard seeds and 1 finely chopped green chilli.

4.Add the seasoning to yoghurt. Garnish with coriander leaves
 

Mushroom Cutlet

Ingredients

• Mushroom - 250 gm
• Onion finely chopped - 1 medium
• Garlic crushed - 3 cloves
• Ginger crushed - a 1 inch piece
• Green chili chopped -  2
• Garam masala - 1 tsp
• Chili powder - 1/4 tsp
• Curry leaves chopped - 1 sprig
• Potato boiled, peeled and mashed - 1 medium
• Egg - 1

Preparation

1.Bring to boil 3 cups of water in a cooking vessel and add mushrooms . Cook it covered for 2 minutes. Switch off flame and drain the mushrooms. Pat dry it with a kitchen towel .

2.Finely chop it using a knife or put in a food processor.

3.Heat oil in a pan and add chopped onions and fry it. Add crushed ginger, garlic and green chilies and fry for 3-4 minutes.

4.Add chopped mushrooms and saute till the water evaporates. Add chilly powder,garam masala , salt to taste and curry leaves and fry till it is well sauted. Switch off the flame and let it cool.

5.Add the mashed potato with the mushroom mix and combine it well using your hands. Make small balls with it , keep it in your palm , and give a gentle press to shape it into a thick circle.

6.Dip it in beaten egg, roll it in bread crumbs and deep fry in medium flame till it is golden and done.

Bitter Gourd / Pavakka Thoran

Ingredients 

• Bitter gourd  - 1 big
• Ginger - small piece
• Coconut - 1/2 cup
• Shallots - 5 
• Green chilly - 3
• Curry leaves
• Salt

Preparation

1. Finely chop the bitter gourd.

2. Add grated coconut, sliced shallots, curry leaves, green chilly and chopped ginger into it.

3. Heat oil in a pan and splutter mustards.  Add the bitter gourd and salt into this.

4. Cook it in low flame.