Fish Fry

Marination:

Garlic cloves
Turmeric powder
Chilly powder
Lemon Juice
Salt
Pepper (optional)
Jeera (oprional)

Grind all these and make a paste to marinate the fish fillets. Marinate and refrigerate overnight.

Conventional Oven:
Set to Broil (High)
Place the fish on middle rack for 12 min
check and then flip fish and broil for another 6 to 8 min.

Fish Curry

Small onions (20) garlic (15) tomato(1)

Heat 2 spoons of gingerly oil or normal oil in a pan. 

Add methi seeds half spoon curry leaves then onion (cut to half or 4 parts) and garlic(cut into 2 3 pieces) . 

Sauté then add salt,  turmeric powder and minced tomatoes. 

Leave for sometime then add chilly powder & coriander powder. 

Mix well add tamarind extract with water. Allow mixture to boil .. taste now to add salt & kaara .. then add fish.. allow fish to cook and boil until oil separates on sides. 

Do not disturb fish as it will cook well n break.

Bisibelebath powder

Bisibelebath recipe: 

fry 2  cardamom,  2 clove, 2 pieces of cinnamon in ghee.

Fry 2 table spoon of Channa dal , 2 table spoon of urud dal,  dhaniya and red chilli as per spice level in ghee

Then roast gasagasa and 2 table spoon of grated coconut ..

Grind them once cooled...

Pressure cook 1 cup rice and 3/4 toor dal..add some groundnut also while you pressure cook..

Either add vegetables in cooker or cook them separately...

When all this is done  add rice and dal to  Cooked vegetables.. then grinded masala...

When it boils add tamarind juice..

Fry some onions curry leaves in ghee and mustard seasoning finally...

Add salt while cooking vegetables and after you mix rice and vegetables

Chutneys

Onion Chutney ( more onion then tomato)

In a spoon oil - Roast Red cillies, 1 table spoon Channa dal, 1 table spoon urud dal and hing transfer to a bown to cool down.

Little tamarind optional depending on the type of tomato used.

 In the same pan fry 1 big cut onion with some salt and transfer to the bowl

then fry 1 cut tomato - allow all these to cool down

Grind it and give tadka with mustard seeds, urud dal and curry leaves

Tomato Chutney (  more tomato than oniion)

Grind almost equal measure of cut onion and tomato with Salt and Red Chilly.

In a spoon oil add mustard, urud dal, curry leaves and  hing, then add the grinded misture

allow this to boil until oil leaves. can be refrigerated and used for next 2 3 days.

Heerkai/Ridge guard [ Use the same method with capsicum]

In a spoon oil - Roast Red cillies, green chillies, 1 table spoon Channa dal,  1 table spoon urud dal , 2 garlic cloves

Also fry little tamarind and grated coconut

In the same pan fry cut onion with little salt and then add cut vegetable

Allow this cook in the pan until the moisture leaves.

Once cooled down, Grind it and give tadka with mustard seeds, urud dal and curry leaves

Pudina Chutney

In a spoon oil - Roast Red cillies, green chillies, 1 table spoon Channa dal,  1 table spoon urud dal, 2 garlic cloves

Also fry little tamarind and grated coconut

In the same pan fry 2 pearl onion(optional)  with little salt and then add mint leaves and coriander leaves

Allow this cook in the pan until the moisture leaves.

Once cooled down, Grind it and give tadka with mustard seeds, urud dal and curry leaves

Groundnut Chutney

Fry groundnut in a spoon of oil well ..allow to cool

In a spoon oil - Roast Red cillies, 1 table spoon Channa dal,  1 table spoon urud dal , 2 garlic cloves

Also fry little tamarind and grated coconut

Then add fried groundnut

Once cooled down, Grind it and give tadka with mustard seeds, urud dal and curry leaves

Mutton Biryani

Vegetable Kurma

Instant Sambar Powder

Items:

Red Chillies (5 to 6)
Coriander seeds( 1table spoon)
Black Pepper
Channa dal
Methi seeds