KERALA FISH CURRY

This recipe belongs to one of my closest friend who is very near to my heart!

Ingredients:
Fish (your choice like Catfish, Salmon, Tilapia) - 2 Pounds
Onion - 1 (chopped)

Tomatoes - 2 (sliced)

Raw mango - 1/2

Grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Fenugreek seeds ½ tsp

Turmeric powder - 1/2 tsp

Chilly powder – 2 table spoons
Coriander powder – 1 table spoon
Whole Pepper – 3 or 4
Garlic – 1 pod
Jeera – ¼ teaspoonOil – 4 to 5 tablespoon
Curry Leaves
Tamarind – Big Lemon size
Salt to taste.

Preparation Method:

For the powder: In a fry pan put a pinch of oil and roast the mustard seeds, fenugreek seed and make it as a fine powder. This can be done ahead and stored in airtight containers.

For the paste: Add coconut, jeera, pepper, garlic and one strand of curry leaf, water together in a blender and grind it into a fine paste.

Set these two aside and :

1) Heat up a vessel or pan.
2) Add the remaining oil in the vessel.
3) Season it with Mustard and fenugreek seeds.
4) When the mustard seeds starts popping and the fenugreek turns its color add the chopped onion and fry it.
5) Add the chopped tomatoes when onion becomes golden brown.
6) Add chilly powder, coriander powder and salt, when the onion and tomatoes gets well cooked and turns into a paste.

7) Then add the tamarind juice and close the lid. Let it boil of 7 to 8 minutes.
8) Add the fish pieces and the cut mango and close boil it for 5 to 10 minutes.
9) Now add the coconut paste and let boil for 10 more minutes.
10) Add water whenever needed.
11) When it becomes a kuzhambu(curry) consistency add the mustard, fenugreek powder and add the curry leaves and close the lid.

Delicious Fish curry is ready to enjoy now!!!!!!!!!!!!!!

Note: Thank you for your wonderful recipe my dear friend!(Atleast this is the best you can do).

RARE PICTURES OF A.R. RAHMAN

Which fool gives introduction to a Golden Globe award winner!  Just see the pictures!!!!!!!!!!!!

PURAN POLI

This is one of my favourite South Indian delicacy.  This is called Bobbattu  in Andhra and Obbattu in Karnataka, but in Gujarat and Tamilnadu it is called Puran Poli.

I made this for one of my friends Babyshower and the guests really enjoyed it.  If you are going to make this my way, please warm it before you eat.

INGREDIENTS:

FOR THE DOUGH:

1.  All Purpose flour-1 cup

2.  Salt-Accordingly

3.  Oil- 2 tbsp

FOR THE PURAN:

1.  Channa dhal - 1/2 cup

2.  Jaggery- 1/2 cup

3.  Saffron - 3-4 strands

4.  Cardamom-2 pods

5.  Grated cocunut-3-4 tbsp.

6.  Ghee - 2 tbsp.

PROCEDURE:

1.  Soak the channa dhal in water for 3-4 hours.

2.  Pressure cook the channa dhal with less water and wait for 3-4 whistles.

3.  Blend them with a hand mixer when they are warm.

4.  In a kadai add 2 tbsp of ghee and fry the grated coconut till it turns light brown in colour then add the smashed channa dhal, elaichi powder, saffron and wait till it becomes thick.

5.  Turn off the heat and let it come to room temperature.

6.  You will see that the puran as it cools off it gets harder, so remember to turn it off when they are semi solid.

7.  Make two balls of the dough and flatten them slightly with your palm and place a small ball of puran inside like a sandwich and seal the sides.

8.  Then roll it like a roti.  Make it as thin as possible.  Sometimes the pooran oozes through the side if you stuff them a lot with pooran.

9.  Then fry each poli with ghee on both sides.

10.  Enjoy them when they are hot.  My mouth is watering already!