Chettinadu Fish Fry







To roast with 1 tbsp of oil and grind to a fine paste:

1 bi g onion chopped
1 dry red chili (You can increase this to increase the level of hotness). I didn’t use any as I eat less spicy
6-7 whole black pepper corn
4-5 fenugreek seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp mustard seeds
8-9 curry leaves
1 tomato chopped finely
1 tsp fennel seeds
5-6 cloves
8-9 garlic pods

Preparation:

Marinate King  fish steaks with turmeric powder, tamarind paste , turmeric powder and lemon juice.
Apply the spice paste made above on one side of the fish evenly.
Heat oil in a non stick pan and put the fish with spice side facing the pan.
Rub the remaining spice on the top side of fish facing you.
Cover and cook for 6-7 minutes.
Turn upside down and cook for 6-7 minutes more.
Keep flame on medium low.
Serve with Rice and Rasam.

Khuskhus Cutlets / Posto Bora





Ingredients:
10-12  tsp khuskhus
1 big onion chopped finely
1 green chili chopped finely
1 tbsp garlic paste
¼ tsp salt
¼ tsp cumin seeds
1 tbsp coriander leaves finely chopped.

Preparation:
Soak khuskhus in boiling water so that water just covers it.
Grind to a fine paste. Add few drops of water more if needed.
Add the above ingredients.
Shape them into small flat cutlets.
Drizzle oil in a non stick pan. Place the cutlets. Cook for 5 minutes on low flame.
Turn the cutlets gently upside down and cook for 5 minutes more.
Serve as side dish.

Patrani Machi


Patrani Machi is parsi dish in which fillets of fish are marinated in green chutney , wrapped in banana leaf and steamed. So it makes it healthy.

Ingredients:

Fish Fillets of King Fish
1 tbsp red chili powder
1 tsp turmeric powder
Juice of 1 lemon.

Marinate fish with the above ingredients and keep aside for 30 minutes.

For green chutney:

1 cup of coriander leaves
½ cup of mint leaves
1 green chili
1 inch ginger
1 tbsp garlic
Juice of 1 lemon
1 tsp salt
½ cup grated coconut
1 tbsp tamarind paste
3-4 crushed pepper
1 tbsp oil

Make a fine paste of the above things. Coat the fish fillets with the green chutney made above.
Wrap in banana leaves and tie gently with thick thread. Thin threads will cut the leaves instead. Tie with thin strips of banana leaves for best result.
Steam fish for 20 minutes.
Serve with rice, sambhar and salad.
You can bake or fry the fish wrapped in banana leaves too.

Marble Cake / Zebra Cake




Wet Ingredients:
3 eggs beaten
100 ml olive oil
100 ml milk + 2tbsp milk
1 tsp vanilla essence

Dry Ingredients:
200 grams flour
100 grams ground sugar
2 and ½ tsp baking soda
50 grams dark cocoa powder
1 tbsp custard powder
8 inch X 8 inch square tin for baking
Butter Paper

Preparation:
Sieve all the dry ingredients together except cocoa powder
Beat all the wet ingredients with a hand beater. Keep 2 tbsp of milk separate to be added later.
Now add 1 serving spoon of dry ingredient into wet ingredient. Fold gently with help of a flat spatula.
Repeat till you add all dry ingredients into wet ingredients.
Beat this mixture with help of a electric blender for 7-8 minutes.
Divide the mixture into two parts. To one part, add coco powder and 2 tbsp milk. Beat again for 2 minutes.You add milk to make consistency of white cake batter and cocoa cake batter equal.
Preheat the oven at 250 degree centigrade for 10 minutes.
Grease the baking tray. Add butter paper to avoid burning.
Take 1 serving spoon full of white batter and pour on the baking tray right at the center.Allow it to spread.
Take 1 serving spoon full of cocoa batter and pour on the baking tray on top of white batter.Allow it to spread.
Repeat the process for the rest of the white and cocoa batter. This way you give cake a layering affect.
Bake the cake for 45 minutes at 180 degree centigrade on full power.
Allow cake to cool down. Turn it upside down and cut into pieces once it is completely cooed down. Whip some cream and serve with cake.




Long Yard Beans Curry (Barbatti Sabji in Andhra Style)



Ingredients:

1 bunch of long yard beans (Barbatti) cut into 1 inch long pieces
1 potato cut into 1 inch long thin pieces
1 tsp ginger garlic paste
1 onion chopped
1 tomato chopped
1 twig of curry leaves
1 tsp rasam powder
1 tsp sambhar powder
1 tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
salt to taste
3 tsp oil
3-4 methi seeds
1 tsp cumin seeds
1 tsp cumin seeds

Preparation:

Heat oil in a kadai.
Add curry leaves.
Add methi seeds, cumin seeds and mustard seeds.
Add curry leaves
Add ginger garlic paste.
Add onion till it turns brown.
Add tomato and cook till half done.
Add all the powdered spices.
Add long yard beans, potatoes and salt.
Mix well. Cover and cook for 15 minutes on low flame.
Gently mix at regular intervals to prevent burning.