Fish Roll

Ingredients:

Salmon- 400-500grams (fillets)

Onions-2 (finely chopped)

Ginger Garlic Paste- 1 ½ tbsp

Red Chilli Powder- 1tbsp

Lemon Juice- 1-2tbsp

Capsicum- 1 (finely chopped)

Green Chillies- 3-4 (finely chopped)

Black Pepper- 1tsp

Coriander-1 cup (finely chopped)

Cucumber- 1 (finely sliced)

Tomato- 3-4 (finely sliced)

Tortillas- 4

Vegetable Oil-4-5tbsp

Salt- To taste

Procedure For The Fish Roll

Take about half the onions required for this recipe and make a fine paste.

Now take the salmon fillets and layer it with onion paste, 1tbsp ginger garlic paste, ½tbsp red chilli powder, 1tbsp lemon juice and some salt to it. Marinate for at least half an hour.

Meanwhile place a frying pan over a gas oven and add some oil to it.

Add the remaining onions, capsicum, green chillies into the pan and stir well for 2-3 minutes over a medium flame.

Now add the remaining ginger garlic paste, red chilli powder, lemon juice, black pepper and some salt into the same mixture. Saute it again for 1-2 minutes over a low flame.

Put the salmon into the pan and stir over a medium flame till the fish is well fried.

Garnish with half cup of coriander leaves and stir for a minute over a low flame. Turn off the gas oven.

Spread out this mixture in equal proportions over the four tortillas. Roll them up into neat cylinders.

Tomato Pappu

Ingredients:

Toor dal- 1 cup

Onion- 1 (chopped)

Ginger- 1 inch (chopped)

Green chillies- 3 (slit)

Tomatoes- 2 (chopped)

Turmeric powder- ½tsp

Oil- 2tbsp

Salt as per taste

Coriander leaves for garnishing

For Seasoning

Dry red chillies- 2

Mustard- 1tsp

Cumin seeds- 1tsp

Garlic- 4 cloves (minced)

Asfoetida or hing- 1pinch

Ghee- 1tbsp

Procedure

Pressure cook the dal for a duration of 3 whistles on medium flame.

Heat oil in a pan and add mustard seeds to it. When the seeds pop, add cumin, asfoetida, garlic and dry red chillies.

Once they sprinkle, add onions to it. Saute the onions till they turn golden.

Then add ginger and green chillies. Cook for a minute and then add the tomatoes. Sprinkle salt so that the tomatoes melt quickly.

Now add a bit of turmeric powder and cook for 2 to 3 minutes.

Pour the cooked dal into the pan along with a cup of water. Let it bubble for at least 4-5 minutes on low flame.

Add a blob of ghee for taste.

Garnish with coriander leaves and serve Tomato Pappu with steamed rice and pickle.

Stuffed Eggplant Curry

Ingredients:

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/2 tbsps oil

1/4 tbsp grated jaggery (optional)

For stuffing:

1 tbsp dhania pwd

1 1/4 tbsp roasted peanuts

1 1/2 tbsps roasted til/nuvvulu

1/4 tsp methi pwd

1/2 tsp jeera pwd

1 tsp ginger garlic paste

1 large onion, chopped

1/4 tsp garam masala (elaichi, cinnamon, cardamom)

1 1/4 tsp red chilli pwd

salt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

3 crushed garlic cloves

a sprig of curry leaves

Method of preparation:

1 Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.
2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
3 Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4 Serve with rice or rotis.

Nimmakaya Annam ~ Lemon Rice

Ingredients:

1 cup raw rice, cook rice with each grain separate

8-10 curry leaves

juice of 3 lemons (approx 6-7 tbsps) adjust

3-4 tbsps roasted peanuts

salt to taste

Tempering/Poppu/Tadka:

1 tbsp oil

1/2 tsp mustard seeds

1 1/2 tsps urad dal/minappa pappu/split gram dal

1 tbsp channa dal/senaga pappu/bengal gram

2 dry chillis, tear and de-seed

pinch of hing

1/2 tsp grated ginger

2 green chillis, slit

1/4 tsp haldi/turmeric pwd/pasupu

Method of preparation:

Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.

Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.

Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Serve with any curry of your choice, yogurt and appadam.

Simple & Quick Egg Roast

I usually never run out of eggs and spices. When racing against time a last minute recipe is this quick egg roast. Quickest egg roast you can think of, provided you have boiled and peeled eggs on hand.

Halve 2 boiled eggs. Drizzle 2 tsps oil in a pan, add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, pinch of coriander pwd, 1/4 tsp red chilli pwd and salt to taste. Place the halved boiled eggs, cut-side down, cook on low flame for 3 mts. Turn over and cook for another mt. Turn off heat. Serve warm.

Play around with the spices of your choice. Pepper pwd, garam masala pwd and kasuri methi also go well with this roast.

Mushroom Chilli: Spicy Recipe

Ingredients

Bottom mushrooms- 500 gms

Onion- 2 (sliced)

Capsicum- 1 (sliced)

Spring onion leaves- 1 (chopped)

Green chillies- 4-6 (sliced)

Ginger garlic paste- 2-3 tsp

Soya sauce- 2-3 tsp

Salt

Corn flour- 1 tbsp

Vinegar- 1 ½ tsp

Chilli powder- 1 tsp

Water- ½ cup

Oil

Procedure:

Wash and clean the mushrooms properly. Now cut them into two halves. You can even cut into slices. 

Grind onion into a smooth paste. Add ginger garlic paste and grind again. If you do not have ginger garlic paste, add 1 inch peeled ginger and 4-6 garlic pods in the grinder with onion.

Heat 2 tbsp oil in a skillet. Now add the onion and ginger garlic paste. Cook for 1 minute on medium flame. 

Add capsicum, green chillies, salt and red chilli powder. Cook on medium flame for 1-2 minutes till the capsicum becomes soft. 

Sprinkle vinegar in the skillet and mix well. Now add soy sauce. If you want to make it sweet and spicy, add 1 tsp tomato ketchup. Cook for 1 minute on medium flame.

Mix cornflour with water and pour into the skillet. Boil for 1 minute to thicken the gravy. If you want it dry, add less water. Now add the mushroom pieces. Mix gently and cook for 1-2 minutes so that the pieces absorb the gravy and masala.

Mushroom chilli is ready. Garnish with spring onion and serve it hot with rice or roti.

Mango Dal Recipe In Andhra Style For Ugadi

Ingredients

1 cup toor dal (yellow lentils)
2 green mangoes, cubed
1 medium onion, chopped
4 garlic cloves, minced
½ tsp ground coriander
½ tsp turmeric powder
salt
½ tsp red chilli powder
½ tsp black pepper, grounded
½ tsp cumin seeds
½ mustard seeds
curry leaves
4 cups water
oil
chopped coriander leaves for garnishing


Directions to make mango or aam dal recipe in Andhra style:
 

Wash and clean toor dal. Add toor dal, water, mangoes, salt and turmeric powder in a saucepan and pressure cook for 3 whistles. Let it cool.

Open the lid and mash the boiled mixture into a paste.

Heat oil in a pan and add cumin seeds, curry leaves, mustard seeds and garlic. Now add onion and black pepper. Fry for 2 minutes on low flame until translucent.

Now pour the dal paste in the pan and stir. You can add little water and salt if required. Cook for 2 minutes. Put it off flame. Garnish with coriander leaves.

Mango dal is ready. Serve this recipe with boiled rice.

Coastal Prawn Rice!

Ingredients:

Green chillies- 4 (slit)

Garlic pods- 4 (minced)

Onions- 2 (chopped)

Tomatoes- 2 (chopped)

Tiger prawns- 15 (shelled and de-veined)

Basmati rice - 2 cups

Red chilli powder- 2tsp

Turmeric powder- 1tsp

Coriander powder- 1tsp

Garam masala- 1tsp

Coconut milk- 1 cup

Coriander/cilantro leaves- 2tbsp (chopped)

Oil- 2tbsp

Salt- as per taste

Procedure

Heat oil in a deep bottomed pan and season it with garlic and green chillies. Let the oil be moderately hot or else it will burn the garlic and destroy its flavour.

Add onions to it and cook till they turn golden brown.

Then add the tomatoes, sprinkle salt and cook on high flame until the tomatoes melt.

Add the prawns to the pan and season it with turmeric, red chilli and coriander powder. Let it cook with the spices for 5 minutes on low flame.

Now add the rice and sprinkle chopped coriander leaves from the top. Mix it well and cook for 2-3 minutes on medium flame.

Pour coconut milk over the half cooked rice and let it cook for 2 minutes on low flame. Keep stirring so that the coconut milk mixes evenly.

Finally add a bit of ghee, garam masala and 2 cups of water. Cover wit a lid and cook on low flame for 10 minutes.

Keep stirring the kolambi bhat so that it cooks uniformly and doesn't form lumps.

The Kolambi bhat is ready. Serve it hot with curd or raita.