RASAM VADA

 INGREDIENTS

1. Dhal rasam              1 cup
2. Uddina vada           3 nos
3. Cut onion                1 tbsp
4. Coriander leaves     little

METHOD

• Soak vadas in hot rasam for 10 minutes.
• Pour some rasam on vadas.
• Garnish with cut onion and coriander leaves.
  

TOMATO BRINJAL

 INGREDIENTS

1. Baby brinjal                  500 gms
2. Ginger-garlic paste       2 tbsps
3. Turmeric                       1 tsp
4. Chilly powder              2 tsp
5. Sambar powder            1 tbsp
6. Garam masala              1 tsp
7. Salt                               2 tsp
8. Oil                                1/2 cup

FOR GRINDING

1. Small Onion                20
2. Tomatoes                     500 gms
3. Garlic                          1 whole
   

SEASONING

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram              1 tsp
4. Onion                        1
5. Hing                          1/4 tsp
6. Cutty leaves              few
7. Coriander leaves       for garnishing

METHOD

• Wash brinjal slit into 4 parts without cutting the stem.
• Cut 1/2 stem and put in the water adding 1 tsp salt.
• Grind the masala to a course paste.
• Mix all the masala powder, salt and keep aside.
• Heat oil add seasoning, splutter mustard seeds and fry dhal, curry leaves and hing.
• Add masala powder and paste, fry on low flame for 1 minutes.
• Add brinjal ad fry until the masala mix up, fry on low flame.
• Add water and brnig to boil, cook for 15 minutes on low heat.
• Turn brinjal frequently, in pressure pan cook for 2 whistles.
• Simmer until thick and oil floats, garnish with coriander leaves.
• Serve hot with chapati or rice.

VIRAL FISH FRY

 INGREDIENTS

1. Viral fish                   1 kg
   
2. Ginger-garlic paste   2 tbsps
3. Salt                           1 tbsp level
4. Turmeric powder      1 tsp
5. Chilly powder           3 tsp
6. Lemon                      2
7. Corn flour                2 tbsps

MASALA POWDER

1. Coriander Seed         1 tbsp
2. Fennel seeds             1 tsp
3. Jeera seeds                1/2 tsp
4. Cinnamon                 2"
5. Cloves                       5
6. Pepper                       1 tsp

METHOD

• Dry fry the masalas and powder it,
• Wash fish for 4 or 5 times, apply salt, lemon juice, and turmeric.
• Keep it aside for 1 hour, now add ginger-garlic paste, chilly powder and masala powder.
• Apply evenly and marinate for 2 hours.
• Add corn flour and mix well. Heat oil and deep fry until crisp.
• Serve hot with tomato sauce and cut lemon.

CRAB GRAVY

 INGREDIENTS

1. Big size crab                 3 nos
2. Big onion                      2Clea
3. Tomatoes                      3 big
4. Sambar powder            3 tbsps
5. Turmeric                       1 tsp
6. Chilly powder              3 tsp
7. Coriander powder        2 tsp
8. Garam masala              2 tsp
9. Salt                               3 tsp
10. Jaggery                         1 tbsp
11. Tamarind                      lemon size
12. Water                           2 cups
13. Coriander leaves         for garnishing
14. Roasted gram flour     1 tbsp

FOR GRINDING

1. Small onion                 10
2. Garlic                           10 pods
3. Ginger                          2"

FOR SEASONING

1. Red chilies                  5 broken
2. Curry leaves               handful
3. Oil                              1/2 cup+1 tbsp
4. Mustard seeds            1 tsp
5. Urad dhal                   1 tsp
6. Bengal gram               1 tsp

METHOD

1. Clean and wash crabs for 5 or 6 times. Soak tamarind in a cup of water.
2. Cut onion, tomatoes, grind masala to a paste.
3. Heat oil add ground paste and fry until the raw smell goes.
4. Add cut onion little curry leaves, and saute well.
5. Now add tomatoes, salt, chilly powder, sambar powder, coriander powder, and turmeric.
6. Mix well and close a lid, cook on low flame until the tomatoes are mashed.
7. Extract the tamarind juice, garam masala and add to the gravy, add jaggery and water.
8. Bring to boil and cook for 10 minutes. Add gram flour and thicken the gravy.
9. Finally add crab and cook with closed lid on low flame for 10 minutes.
10. Turn the crab after 5 minutes and cook.
11. Crab should turn into red in colour, then it is cooked.
12. Heat 1 tbsp oil add seasoning, splutter mustard and fry dhal, add red chilies and curry leaves.
13. Pour over the gravy and garnish with coriander leaves.
14. Serve with chapati, rice, dosa.