KARI MEEN ROAST

 INGREDIENTS

1. Kari meen                    3 pieces
2. Ginger- garlic paste     2 tbsps
3. Chilly powder             3 tsps
4. Masala powder           1 tbsp
5. Bengal gram flour       1 tbsp
6. Corn flour                   1 tbsp
7. Lemon                        2
8. Salt                             2 tsp
9. Oil                              1 tbsp
10. Turmeric                    1 tsp
11. Curd                          1/2 cup

FOR MASALA POWDER

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

METHOD    

• Dry fry masalas and powder it.
• Soak fish in salt water for 5 minutes, then wash in clean water.
• Make small cuts on fish body.
• Mix curd, ginger - garlic paste, masala powder, turmeric, salt, chilly powder, bengal gram flour, corn flour and lemon.
• Mix to a smooth paste and marinate fish, keep it in fridge for 3 hours.
• Heat dosa pan brush oil and arrange fish and roast on both sides.
• Fry on low heat for 10 minutes, turning once in five minutes.
  
• Serve with sliced onion and cut lemon.

PLUM CAKE

 INGREDIENTS

• Maida flour              3 cups
• Eggs                         3
• Sugar or jaggery       1 1/2 cups
• Salt                           1/4 tsp
• Baking powder         1 1/2 tsp
• Baking soda               1/4 tsp
• Orange juice             1 packet
• Pista                         1 cup
• Badam                     1 cup
• Walnut                     1 cup
• Raisins                     1 cup
• Tutti Fruitty             1 cup
• Orange Rind            1 cup
• Coffee powder         1 tbsp
• Vanilla essence        1 tsp
• Nutmeg powder       a pinch
• Butter or oil             1 cup

METHOD

• Break badam, pista, and walnuts into small pieces.
• Cut orange rind into small pieces.
• Soak broken nuts, raisins, tutti frutti, orange peel in orange juice.
• Add coffee powder, vanilla essence and nutmeg powder to it and mix.
• keep it in the fridge for 3 weeks. or for 3 hours.
• Mix maida, baking powder, salt and soda.
• Separate egg white and yolk, whisk egg white and keep it aside.
• In a mixy jar add powdered sugar, add yolk and oil.
• Whip for 1 minute and add to the soaked nuts.
• Now add the maida flour and mix them gently.
• Atlast add egg white and mix well.
• Brush oil or butter to the cake pan, and place a baking sheet and again brush with oil.
• Pour the cake mix and spread evenly.
• In an oven, pre heat at 180 degree and bake for 20 minutes.
• On stove place the cake mix pan on dosa pan and bake for 10 minutes on low heat.
• Close a lid and bake.
• Bake until the cake leaves the border of pan.
• Serve with butter or ice cream
  

CHEESE BREAD

 INGREDIENTS

1. Maida flour                 3 cups
   
2. 
   Yeast                           8 gms
3. Water                          350 ml
4. Salt                             1 t6sp
5. Sugar                          1 tbsp
6. Oil                              3 tbsps

VEGETABLES TO ADD

1. Carrot                       1
2. Green capsicum        1
3. Coriander  leaves     1 bunch
4. Green chilies             4
5. Onion                       1
6. Shallots                    1 bunch
7. Tomatoes                 2
8. Mint leaves             little
9. Cheese  sliced        1 cup

METHOD

• Warm water add yeast and sugar, mix well and close a lid to ferment for 10 minutes.
• In a bowl add flour, salt and yeast mix.
• Add oil and mix by a spatula for 5 minutes.
• Close the bowl and keep it in a warm place to rise for 1 hour.
• Cut all the vegetables and add to the dough.
• Mix well and finally add cheese, mix thoroughly.
• Brush pan and place a baking sheet and again brush with oil.
• Por the dough mix to the pan, spread evenly.
• Close a lid and keep it aside to rise for 1 hour.
• Bake in an oven for 10 minutes on 180 degrees,or bake directly on a gas stove for 10 minutes.
• Turn over the bread if it is baked in a pan on stove.
• Bake for 5 minutes on one side. 

MATTI FISH FRY

 INGREDIENTS

1. Matti fish                       200 gms
2. Ginger- garlic paste       1 tbsp
3. Chilly powder                2 tsp
4. Salt                                1 tsp heap
5. Lemon                           1
6. Corn flour                     2 tbsps
7. Garam masala               1 tsp
8. Oil                                for frying     
   

METHOD

• Wash fish with adding little salt, drain water and keep it aside
•  Mix ginger-garlic paste, chiily powder, garam masala, lemon juice, and salt.
• Add fish and marinate for 1 hour.
• Add the corn flour before frying.
• Deep fry until crisp and serve hot.

CHINESE NOODLES

 INGREDIENTS

1. Noodles                2 packets
2. Water                    2 liters
3. Spring onion        10 sprigs
   
4. Capsicum             1 big
5. Carrot                   2 
6. French beans       10 
7. Cabbage              1/2
8. Salt                      4 tsp
9. Pepper powder    1 tsp
10. Eggs                    4
11. Corn flour           1 cup         
12. Water                  4 cups
13. Ginger                1"
14. Garlic                  10 pods
15. Chicke fried oil   5 tbsps

METHOD

• Boil 2 liters of water, add noodles and cook for 3 minutes.
• Drain water completely, wash under running water and keep it aside.
• Cut vegetables, pound ginger and garlic, cut spring onion.
• Heat 1 tbsp of oil in an iron kadai, scramble eggs and keep aside.
• Heat the remainig oil add ginger and garlic, fry vegetables one by one and fry for a minute.
• Add 4 cups of water, salt and peppoer powder, boil for 3 minutes with closed lid.
• Mix corn flour with 1/2 a cup of water and pour into the boiling water.
• Cook on a low flame for 3 minutes. Add spring onion and noodles.
• Mix well and add eggs, serve hot. It tastes yummy.

CHINESE EGG RICE

 

INGREDIENTS

1. Eggs                          3 nos
2. Biryani rice               1 cup
3. Onion                        1 small
4. Ginger-garlic paste    1 tsp
5. Salt                             2 tsp
6. Pepper powder           1 tsp
7. Oil                              3 tbsps
8. Carrot                         1
9. Spring onion               3 sprigs
10. Water                          6 cups

METHOD

• Wash rice and cook with 6 cups of water.
• Drain water and spread rice o a plate.
• Cut onion, carrot and spring onion to a small pieces.
• Separate egg white and yolk in a bowl.
• Beat yolk ad whisk egg white for a while.
• Mix rice and egg yolk and keep it aside for 5 minutes.
• Heat oil in an iron kadai, add onion, ginger-garlic paste.
• Fry and add carrot, fry for a few minutes,
• Add rice, salt, pepper, and fry on high heat for a minute.
• Now add egg white to rice and fry until every thing mixed up.
• Add spring onion and off the stove.
• Serve hot with tomato sauce.

CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. slice cheese        4
3. Butter                 1 tbsp
4. Salt                     1/2 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1 tsp
7. Chilly flakes      1 tsp
8. Maida flour        1 tsp

METHOD

• Mix maida in a tbsp mspoon of milk.
• Melt butter on a low heat and add milk, bring to a boil.
• Add cheese slices, stir well till it melts.
• Add salt, pepper and maida milk to it.
• Cook for a minute or until the sauce becomes thick.
• Sporinkle oregano and chilly flakes.
• Serve with garlic bread.

GARLIC BREAD WITHOUT YEAST

 INGREDIENTS

1. Maida                   2 cups
   
2. Curd                     1 cup
3. Salt                       2 tsp
4. Oil                        1 tbsp
5. Baking powder     2 btsp
6. Baking soda          1/4 tsp
7. Mayonnaise          1 cup
8. Oregano                1 tsp
9. Chilli flakes          1 tsp

FOR GARLIC SAUCE

1. Salted butter          1 tbsp
2. Garlic                    1 whole
3. Oregano                1 tsp
4. Chilli flakes          1 tsp
5. Coriander leaves   handful

METHOD

• Mix maida, baking powder, soda, salt and curd together and knead.
• Wrap a cloth and keep it aside for 1 hour in a warm place.
• Peel and cut garlic to a small pieces, cut coriander leaves.
• Melt butter pour in a cup, add garlic, and coriander leaves,
• Garnish with oregano and chilli flakes.
• Knead the dough and make 4 balls.
• Take out a ball and flatten as.chapati.
• Take a spoonful of garlic sauce and spread on one side.
• Spread a spoonful of mayonnaise on garlic sauce.
• Close the bread and seal the chapati on all sides.
• Brush a tray and keep a baking sheet on the tray.
• Arrange the bread on tray, Put a cloth on bread and keep it aside for 15 minutes.
• Do this for remaining balls and pre heat oven to 180 degree.
• Brush oil on top of the bread before baking.
• Bake for 15 minutes and serve with cheese sauce.
• For baking without oven, heat pressure pan, keep a ring.
• Place the tray and bake for 10 minutes, turn the bread after 5 minutes and bake.
• Serve with cheese sauce. Refer the sauce from this blog.

HIREKAI BAJJI

 INGREDIENTS

1. Ridge gourd                1 no  
2. Bajji mix powder        3 cups
3. Water                          1 1/4 cups
4. Oil                               for frying

METHOD

• Refer bajji mix from this blog.
• Add water to the bajji powder, mix well and keep it aside for 10 minutes.
• Wash ridge gourd and scrape the sharp edges.
• Cut into 3" long sizes, and make thick slices from it.
• Heat oil and dip the slices and drop into the hot oil.
• Fry on low heat until crisp. Serve hot.

KURMA FOR APPAM

 INGREDIENTS

1. 
   Carrot                                   1
   
2. French beans                        10
3. Green peas                           handful
4. Tomato                                 2
5. Onion                                   1
6. Water                                    5 cups
7. Salt                                       2 tsp
8. Turmeric                              1/2 tsp
9. Chilly powder                      1 tsp

FOR GRINDING

1. Extracted coconut                1 cup
2. Fennel seeds                        3 tsp
3. Jeera                                    1 tsp
4. Cinnamon                             2"
5. Lavang                                 5
6. Cardamom                            2
7. Garlic                                   10 pods
8. Ginger                                 1"
9. Coriander seeds                  1 tbsp
10. Roasted gram                      3 tbsp
11. Mint leaves                        little
12. Coriander leaves                handful

FOR SEASONING

1. Oil                                   3 tbsps
2. Mustard seeds                 1/2 tsp
3. Bengal gram                   1 tsp
4. Urad dhal                        1/2 tsp
5. Hing                               1/4 tsp

METHOD

• Cut onion, vegetables, and tomatoes, grind masala to a smooth paste.
• Heat oil, splutter mustard seeds, fry bengal gram, urad and himg.
• Add onion and fry for a while, add tomatoes, vegetables and fry until tomatoes are mashed.
• Add masala paste and fry for a minute, sprinkle turmeric and chilly powder.
• Add water, salt and stir well, cook for one whistle.
• Serve with appam dosa.

APPAM DOSA

 INGREDIENTS

1. 
   Idly rice              4 cups 
   
2. Urad dhal           1/2 cup
3. Methi seeds        2 tsp
4. Coconut              1 cup
5. Cooked rice        1 cup
6. Rice flour           1 cup
7. Salt                     5 tsp
8. Baking soda       1/4 tsp
9. Oil                      for dosa frying

METHOD

• Wash rice, urad dhal, methi seeds together and soak for 4 hours.
• Add cooked rice while grinding.
• Grind rice for 10 minutes, then add coconut and grind  for another 10 minutes.
• Grind to a smooth paste, add rice flour, salt. Add 2 cups of water.
• Mix well and ferment whole night. In the morning add soda with a tsp of water, mix well.
• Heat an iron kadai, brush oil, pour ladleful batter in the middle.
• Wear cotton thick glouse to both hands and take out the pan.
• Rotate to form dosa and smear some oil around the dosa, close a lid.
• Roast on medium heat. You will hear a bubbling sound.
• Open the lid and take out the dosa.
• Serve with coconut milk, chutney, and kurma.

FOR COCONUT MILK

1. Coconut             1 whole
2. Sugar                 1 cup
3. Water                 4 cups
4. Cardamom         10

METHOD

• Scrape coconut, add water and grind.
• Extract the first milk and add sugar. mix well.
• Pound only the seeds of  cardamom.
• Add to the milk. Serve with dosa.
• Extracted coconut can be used for chutney, sambar, kurma.

SEMIA KHARA BHAT

 INGREDIENTS

1. Semia                       250 gms
   
2. Onion                       1 big
3. Tomato                     2 big
4. Carrot                       1
5. French beans             10
6. Ginger-garlic paste    2 tsp
7. Salt                             2 tsp
8. Chilly powder            2 tsp
9. Garam masala           1 tsp
10. Coriander powder     1 tsp
11. Cumin powder          1/2 tsp
12. Lemon                       1/2 
13. Bread slices               4
14. Coriander leaves       little
15. Mint leaves               little
16. Himg                        1/4 tsp
17. Water                        3 1/2 cups
18. Oil                            to fry bread

FOR SEASONING

1. Oil                           4 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dhal                1/2 tsp
4. Bengal gram           1/2 tsp
5. Curry leaves           few

METHOD

• Cut bread slices to square pieces, fry till crisp in the hot oil.
• Cut onion, tomatoes, carrot, beans, mint and coriander leaves.
• Heat 2 tbsps of oil in a pan, add broken semia and roast to golden brown.
• Transfer to a plate and cool down.
• In the same heat 2 tbsps of oil, add seasoning amd fry, add onion, hing.
• Fry for 2 minutes, add tomatoes, ginger-garlic paste.
• Add coriander, cumi, and garam masla powders to it.
• Fry for a minute and add vegetables, salt, chilly powder, and turmeric, mix and close a lid.
• Cook for 2 minutes on low heat, add fried bread, water, lemon and bring to boil.
• Stir and add fried semia, mix well and cook for 5 minutes.
• Garnish with mint and coriander leaves.
• Serve with chutney.

HARD BREAD FOR MASALA RECIPE

 INGREDIENTS

1. 
   Maida flour            3 cups
2. Instant Yeast          3 tsp
3. Salt                        3 tsp
4. Sugar                    1 tbsp
5. Oil                        3 tbsp
6. Water                    3 cups

METHOD

• Warm up water, mix all the ingredients.
• Knead as chapati dough, kead for 2 or 3 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• Again knead the dough for 2 or 3 minutes.
• Sprinkle some flour while kneading.
• Again close a lid and keep it aside for 2 hours.
• Brush bread tin, arrange a baking sheet inside the tray.
• After 2 hours transfer the dough to work board.
• Flatten the dough andfold on one side and press.
• Again fold on the other side, and press on the first fold.
• Fold the sides, and keep the dough the baking tin.
• Close by a towel on the top of the tin.
• Keep it aside until it raises, pre heat oven at 180 degree. Bake for 20 minutes.
• Baking on gas stove, heat a pan on low heat, place the tin and close a lid.
• Turn the tin every 5 minutes on all the sides.
• It takes extactly 20 minutes. Bread is ready
• You can prepare fried bread, masala bread.
  .