WHITE BAIT OVEN FRY

INGREDIENTS :

White bait - 250 gms

Chilli powder - 1 tsp

Pepper powder - 1/2 tsp

Turmeric powder -1/2 tsp

Salt to taste

METHOD OF PREPARATION:

1. Clean and wash the bait well.

2. Coat it with Chilli powder, Pepper powder, Salt and Turmeric powder for 1/2 an hour.

3) Arrange it in a baking try over the baking sheet. Spray oil over it and bake at 250 degrees for 15 minutes. Flip once in between.

Serve hot.

MADURAI KARI DOSAI (Mutton Kheema Dosai)

INGREDIENTS :

• Mutton/ Lamb - 250 gms
• Small onions/ Pearl Onions/ Shallots - 1/4 cup
• Tomato - 2 small(Cherry tomatoes)
• Chilli powder - 2 tsps
• Salt to taste
• Dosa batter
• Oil

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the mutton.

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame. Allow it to cool down.

5. Then, blend it in a blender a bit coarsely.

6. Heat dosa pan. Once, hot spread the batter evenly. Spray a spoon of oil. Then spread 2 tbsps of mutton kheema over it evenly. Add few chopped coriander leaves and spray a spoon of oil. Cover with a lid, after 5 minutes flip it to its side. Cook till roasted and Serve Hot.

 

VEGETABLES SABUDANA

INGREDIENTS

• Mixed vegetables - 1 cup
• Lamb lettuce - 1 handful
• Channa dal - 2 tsp
• Ginger - 1 small piece
• Capsicum - 1/2 chopped
• Mustard - 1 tsp
• Tomato - 1 big
• Sambar powder - 2 tsps
• Sabudana/ Sago/ Javvarisi - 200 gms
• Coriander leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .

3) Then, add the vegetables, lamb lettuce, salt and all spice powders . Add sufficient water for the vegetables to cook. Cover with a lid and cook till done.

4) Add in the soaked sabudana and mix it well. Cover with a lid for few minutes. Garnish it with coriander leaves.

 Serve hot.

WHEAT EGG DOSAI

INGREDIENTS :

Wheat flour - 1 cup (Mix it with sufficient water, make smooth batter without lumps)

Egg - 1 for 1 dosa

Onion - 1 finely chopped (Small)

Green chillies - 2

Jeera powder as required.

Turmeric powder - a pinch.

Idli powder as required.

Coriander leaves - few

Salt to taste

Note: The ingredient's measurements are shown for 1 dosa. 

METHOD OF PREPARATION 

1. Mix in egg, onion, green chillies, jeera powder, turmeric powder with salt.

2. Then, add in 1 ladle of wheat flour well mix with water without lumps.

3. Beat them well.

4. Heat dosa tawa. Spray a spoon of oil and spread the batter evenly. Again, spray little oil. 

5. Garnish it with Idli podi and coriander leaves. Cover with a lid and cook for 3-4 minutes. Flip to its side till done.

Serve hot with Chutney or Sambar.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

CHEESE CARROT POTATO SANDWICH

INGREDIENTS :

White bread

Cheese slices

Mayonnaise Sauce

For masala :

Onion - 1

Tomato - 1

Carrot - 3 small

Potato - 2 medium

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Heat oil in a pan. Once hot, saute onion and tomato till tender. Then add carrot and potato with little water and cook till done. Add Turmeric powder, Chilli powder and Salt. Mash it well. Once done, remove from the flame and allow it to cool down.

METHOD OF PREPARATION:

1. Spread Mayonnaise sauce over the bread.

2. Then, spread the prepared masala.

3. Place the cheese slice. Cover it another bread.

4. Spread little butter over the bread on both sides and place in a toaster till done.

Serve Hot.

WHITE BAIT (Saala Meen) FISH CURRY

INGREDIENTS :

White bait - 600 gms (Saala meen in Tamil)

Tamarind  - a small lemon size (Soak in 1 cup of water for 30 minutes )

Coconut milk - 1 1/2 cup

Turmeric powder - 1 tsp

Chilli powder - 3 tsps

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Pearl Onions - 2 cups

Green chillies - 3

Salt to taste.

METHOD OF PREPARATION :

Clean the fish well in Salt water. 

1. Heat a ladle of gingelly oil in a pan. Once hot, add in finely chopped onion and saute till soft.

2. Add in split chillies, Turmeric powder, Jeera powder, Coriander powder, Chilli powder and salt. Saute till the raw smell leaves.

3. Add in the thick coconut milk. 

4. When it starts boiling, add in the cleaned fish. Add a spoon of oil . Cover with a lid and cook till the fish is cooked and the oil separates out. 

Remove from the flame and Serve hot with Rice.

 

MURUNGAI KEERAI ADAI (Drumstick Leaves Lentils Dosa)

INGREDIENTS :

Raw rice - 1 cup

Boiled Rice - 1 cup

Toor Dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 2 tbsps

Turmeric powder - 1 tsp

Pearl onions - 8 (finely sliced)

Green Chillies - 6 (finely chopped)

Drumstick leaves - 1 1/2 cup

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1. Wash and soak rice, toor dal, urad dal, channa dal for 3 hours. Then grind them a bit coarsely with little water.

2. Transfer it to a bowl, add in chopped onion, jeera, chillies and drumstick leaves with salt and mix it well.

3. Heat dosa pan. Once hot, spray a spoon of gingelly oil and spread the batter evenly. Again, spray little oil. Cover with a lid, for few minutes and flip to its sides till done.

Serve Hot with Sambar/ Chutney/Aviyal.

LUCKNOW MUTTON BIRIYANI (AWADHI BIRIYANI)

Biriyani is one of the most favourite for food lovers. It is being prepared in different cuisines with unique flavour and aroma. 

INGREDIENTS:

Mutton - 1 kg

Seeraga samba rice - 1 1/2 cups 

Onion - 1 big 

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Handful of  pudina and coriander leaves. 

Garam masala powder - 1 tsp

Curd - 1/2 cup

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Green Chillies - 5

METHOD OF PREPARATION :

1) Marinate Mutton with the blended masala and curd for 2 hours.

2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till roasted .

3) Add in the mutton and saute for few minutes, till it leaves out water. Then, add in 1/2 cup of water. Pressure cook for 8-10 whistles till done. Allow the steam to leave and remove the lid.

4) Add in the coriander and pudina leaves.

5) Add in the half cooked rice and few more fried onion and pudina. Cover with a lid and leave it in dhum for 20 minutes. 

Before serving, remove the lid and mix it well from the sides of the pan. Serve hot with Raitha.