- Cut the Ladies finger into small dice pieces.
- Mix it with Besan flour, Rice flour, Chilli powder, Salt and Cummin powder with water.
- Keep it separately above 20 minutes.
- Fry the ladies finger into the oil.
- Ready to serve.
Pan Pepper Fish
250 gm Boneless Fish
25 gm Chilli Powder
15 gm Ginger Garlic
15 gm Turmeric Powder
100 gm Chopped Onion
2 Pcs Green Chilli
Pepper Powder
1 Table spoon Oil
Salt
Method
- Boil the Fish with Chilli powder, Turmeric powder and ginger garlic paste.
- Squeeze and separate the fish meat without water.
- Heat the pan and pour the oil.
- Add onion and Green chilli.
- Fry it till becomes golden brown colour.
- Then add fish meat and mix it well
- Finally add salt and pepper.
- Mix it well and serve it hot.
Spicy Chicken Stick
250 gm Chicken Drumstick
100 gm Chilli Powder
50 gm Coriander Powder
50 gm Cummin Powder
50 gm Turmeric Powder
50 gm Ginger garlic paste
50 gm Corn Flour
100 g Onion
2 Pcs Green Chilli
50 g Celery Leaf
¼ Ltr Oil
Salt
Method
- Marinate the chicken drumstick with chilli powder, Coriander powder and Cumin powder, Turmeric powder, Ginger garlic paste, corn flour and salt.
- Keep it separately above 20 mins.
- Fry the marinated chicken and keep it aside.
- Heat the pan and pour 1 table spoon of oil.
- Add onion and green chilli into the oil.
- Then Fry it till becomes golden brown colour.
- Add the fried chicken and mix it well
- Finally add the celery leaves and mix it well.
- Ready to serve.
Instant Kesari
1 Pkt (450g) House Brand Kesari Mix
720ml Boiling Water
90g Ghee
Method:
- Add 450g of House Brand Kesari Mix to 720ml of boiling water.
- Stir continuously to avoid lumps.
- Add 90g ghee and cook for 7-10 minutes.
- Switch off flame. Cool for a while and Kesari is ready to be served.
Instant Payasam
1 Pkt (300g) House Brand Payasam Mix
1500ml Boiling Milk
Method:
- Add 300g House Brand Payasam Mix to 1500ml boiling milk. Mix well to avoid lumps.
- Cook for 8-10minutes, till you get desired consistency.
- Serve hot or cold as desired.
Episode 2
Mappas Prawn Gravy
5 Grey Prawns
100ml Coconut oil
5gm Mustard seeds
2gm Curry Leaves
600gm Chopped Onion
5gm Tumeric Powder
10gm Coriander Powder
3600ml Coconut Milk
120gm Tamarind Pulp
10gm Salt
100gm Oil
200gm Tomato Puree
50gm Ginger and Garlic Paste
10gm Fresh Coriander
5gm Yellow Chilli Powder
10gm Green Chilli
Method:
- Heat coconut oil, add mustard seeds, curry leaves and add onion and green chillis and cook till golden brown
- Add ginger garlic paste, stir well, add powdered masala and tomatoes.
- Add coconut milk to gravy and finish with tamarind puklp and cook till done.
- Finish with chopped coriander leaves and lemon juice.
Capsicum Chicken Curry
Diced Capsicums
Methi Seeds
Black Pepper
Onion
Green Chilli
Curry Leaves
Fennel
Ground Coconut
Cashew Nut
Oil
Chopped Garlc
Chicken with Bone
Curd
Coriander Leaves
Method
- Make paste with oil, methi, black pepper, sliced onions, green chilli, diced capsicum, curry leaves, fennel, whole garam masala, cashew nuts and ground coconut) and sauté it.
- Heat oil, add chopped garlic, onion, chicken, salt and cook sometime.
- Add paste, curd and cook it
- Add tamarind and diced capsicum and mix with curry
Oatmeal Upma
Ingredients
100gm Oatmeal
50gm Carrots
50gm Onion
5gm Curry Leaves
5gm Cashewnuts
5gm Green chillies
10ml Chopped Coriander
3gm Salt
10gm Ghee
Method
- Roast the oats on a slow flame
- Heat oil in pan and add chopped ginger, green chillies, curry leaves, cashewnuts and sliced onions
- Add chopped carrots and sauté
- Add water and the patmeal
- Mix and add salt and chopped coriander
- Ratio of oatmeal to water 1:1
Instant Thosai
500g House Brand Thosai Mix
1l Water
- Add 500g House Brand thosai mix to 1 litre water, stir firmly and leave mixture a side for 10 minutes
- Pour mixture on heated non-stick frying pan, spread to form a thin pancake
- Cook according to taste
- Serve with chutney or Curry.
Instant Idly
200g House Brand Iddly mix
320ml Water
- Add 200g og House Brand Iddly mix gently with 320ml of water.
- Leave for 2-3 minutes.
- Pour the batter in the idly steaming cups. (Smear steaming cup with oil.)
- Cook for 7-10 minutes in Pressure Cooker or Iddly Steamer. Now the iddlies are ready to serve.
Beetroot Roti Masala Roll
Ingredients
House brand wheat flour
soya flour
sesame oil
curd/yoghurt
salt
beet root
cucumber
carrot
raddish
onion
Lemon
corriander leaves -300gms
green chilli
Method
1. crate the beet root, blend it and add that with wheat flour.
2. add a cup of yogurt and salt to that and prepare it as batter like chappathi.
3. keep it aside for a while with closed lid.
4. cut cucumebrs into small cubes
5. take a fry pan and put some oil and put cut cucumbers.
6. grind coriander and green chillies and add that paste with salt to cucumber.
7. with the beet root kneeded batter, prepare rotties and flough in fire using a thawa / dosai maker.
8 fill the roti with cucumber masala and roll it.
9. serve the snack with vegetable or fruit dressing.
Episode 3
Instant Murukku
500g House Brand Murukku FLour
600ml water
Method
- Mix 500gm of murukku flour with 600ml of water to form a smooth dough
- Press dough through a murukku mould into hot oil. Fry till golden brown.
Instant Bhajji
250g House Brand Bhajji Mix
300ml Water
Assorted cut Vegetables
Method
- Place 250g House Brand Bhajji Mix into 300ml of water and mix it to form a semi-thick batter
- Heat oil for deep frying in a wok
- Dip vegetables or seafood in the prepared batter and deep fry till golden brown
- Drain on absorbent paper/ serve with chilli sauce or mint sauce
Durian Wajik
500gm glutinous rice( soaked overnight at least 12hours and drained )
500gm of palm sugar/gula melaka mix with 500ml of water.
200gm durian flesh
3 pandan leaves(knotted)
500ml. thick coconut milk.
Method
1) Steam or cook glutinous rice for at least 1hour until soft.
2) Boil the palm sugar together with the water.
3) Pour the palm sugar mixture into a wok and boil the coconut milk, durian flesh and pandan leaves
on moderate heat until quite thick.
4) Then, add in glutinous rice and stir until it becomes sticky.
5) Spread the cooked durian wajik in a flat tin and leave to cool.
6) Cut to preferred shapes before serving.
Pala Solai
Maida - 1/4 Kg
Ghee - 3 Spoons
Sugar- 1/4 KG
Elakai - 10Pieces
Oil - To fry.
Method
- Mix the Maida flour with ground cardommon and ghee into a dough
- lightly pan fry the dough.
- Make sugar syrup
- Mix the fried dough in the sugar syrup.
Episode 4
Cold Pasta
Fusili Pasta
Broccoli
Zucchini
Cherry Tomato
Chopped Onion
Basil Oil
Sundried Tomato Paste
Few drops of Lemon Juices
Salt
Pepper
Method
- Cook pasta in hot water (with added salt to taste) for 15 mins
- During the cooking of pasta (at about 10mins or so) add broccoli.
- During the last 3-4 minutes of cooking the pasta (ensure pasta is well cooked by then) add Zucchini
- Strain pasta and vegetables
- Add pasta n vegetables in a bowl and add in chopped garlic, basil oil, salt &pepper.
- After mixing the above, smash the broccoli heads (this adds colour to the pasta as the dark greens get stuck on to the pasta)
- Add sundried tomato paste (which is blended with water and olive oil)
- Finally add drops of lemon juice and chopped cherry tomato
Seafood Soup
Seafood (prawn, squid, clams, mussels, red mellot, scallop) - whatever seafood u want
Red Bell Pepper
Potato
Red Onoin
Pumkin
Zucchini
Cherry Tomato
Chopped Garlic
Basil Oil
White Wine
Fish Stock
Salt
Pepper
Method
-
Blanch Zucchini & Cherry Tomatoes for a minute or so
-
Sautee red onion, then add diced capsicum, potato and pumpkin.
-
Add chopped garlic
-
Sautee for 2-3 mins
-
Add Clams (with shell) with white wine and basil oil. Once shell opens (signifies that clams are cooked) take clams out and leave aside
-
Add mussels with fish stock. As per clams, wait till shell opens and take them out and leave them aside.
-
Add fish with fish stock. Wait till fish is cooked and take out and leave aside.
-
Add blanched cherry tomatoes and cook till they are very soft.
-
blend the sauce with olive oil. Blend till sauce becomes smooth n shiny. Ensure the consistency (not too liquid)
-
Reheat sauce. During reheating add chopped garlic, prawns, squid, scallop and whitewine.
-
once prawns scallop and squid are cooked add the already cooked seafood and reheat once again.
-
while sautéing all, season with salt and pepper.
Stem Fish With Sambal.
Ikan Bawal Putih (1)
Salted Soybeans
Salted Vegetables,
Red Carrot,
Red Chili,
Blachan ( Small Piece)
Ginger ( 1 Piece)
Garlic ( 3 Piece)
Tomato ( 1 Big )
Lime ( 2 )
Red small Onion ( 3 piece)
Coriander leaf & Spring Onion.
Method
- Add fish in steaming plate with salted soybeans, salted vegetables, cut carrot, sliced ginger and garlic and sliced chillies and tomato.
- steam the above ingredients for about 20mins. Or until fish is cooked.
- Blend blachan (heat blachan) with shallots chillies, chilli padi garlic and add lime to the blended paste.
- Serve steamed fish with blachan and garnish with coriander and spring Onion
Pulichakeera Prawns
Mutton - 250 grams
Gongura ( pulicha keera )- 1 bunch
Tomatoes ( 1
greenchilli - 5eas
Turmeric powder - 1 spoon
onion - 3 ea
garam masala -2 spoons
chilli powder- 3 spoons
salt- 3spoons
Ginger garlic paste- 4 spoons
Mustard seeds
Urud dhal
Method
- 1. Boil gongura leaves, tomato with some green chillies, turmeric and salt until it cooks (approx 5-10 minutes ) and Blend the mixture and keep it separate.
- Saute the onions in oil and add ginger garlic paste and stir for sometime
- Add prawns, chill powder and garam- masala and cook for some time
- Then add the blended mixture with the prawns and stir for 5 minutes , till oil separates
- In a separate pan , pour some oil and add mustard seeds, urud dal, curry leaves and dry red chillies and wait till the ingredients sputter and add it to the gongura , prawn mixture and the gongura prawn is ready.
Episode 5
KARNATAKA PAN FRIED PRAWNS (IN KANNAD SEEGDI VELLA KORMA)
300g Tiger Prawns
150g fine Chopped Onions
3 Slit Green Chilli
1 Stalk Curry Leaf
½ Teaspoon Green Gardamon Powder
½ Teaspoon Fennel Powder
Salt
100ml Coconut Milk
20ml cooking Oil
METHOD
- Add mustard seeds, chopped onions, green chillies and curry leaf and fry
- Add prawns, salt, coconut milk, gardamom powder and fennel poweder and let the mixture set
PANEER BABY CORN JHALFREZI
100g Paneer (Cottage Cheese)
50g Baby Corn
100g green Capsicum Julien
100g Fine Chopped Onion
60g Fine Chopped Tomato
2g Cumin powder
1 pinch Garam Masala Powder
20ml Oil
METHOD
- Pour oil and then add cumin seeds, green pepper, onions, baby corn and toss it for two minutes.
- Add red chilli powder, cumin powder, tumeric powder and garam malsala powder and toss mixture
- Add the panner
- Finally, add salt and mix
BEETROOT VEGETABLE CUTLET
1 tofu
1carrot
1/2 beetroot
2 potatoes
1 onion
2 g.chillies
ginger,garlicpaste
coriander,curryleaves,pudina
garam masala,salt,chillypowder
mustard seeds,fennel seeds
METHOD
Finely grate carrot & beetroot. chop finely Green chilli ,onion ,coriander
Boil potato & mash in a pan
Put mustard & fennel seeds, afterwhich put all vegs, except potato,
Add masalas and keep aside
After it cools add potato & if required channadal [kadalai mavu]
Make shapes & dip in bread crumbs & lastly fry in a pan.
TOFU VEGETABLE CUTLET
Plain Flour
Bean sprouts
Kuchai (long spring onion with leaves)
Onion
Ground cumin
Tumeric powder
Beancurd
Salt
Red chillies
Oil
METHOD
Add all ingredients (chopped/sliced) into flour and mix consistently with water to form a semi-doughy batter.
Heat oil.
Fry batter in handful sizes till golden brown.
Episode 6
HARIYO SAAG
Spinach
Red dry Chilli
Cumin Seed
Vegetable Oil / Cooking Oil
Garlic
Ginger
Tomato
Salt
Cumin Powder
Garam Masala
Coriander Powder
Turmeric Powder
Red Chilly Powder
METHOD
- wash and cut 200gm Spinach.
- heat 60ml vegetable oil in frying pan. Add 4pc red dried chilli, cumin seeds and chopped garlic.
- once golden brown, add spinach and stir fry for a couple of minutes.
- add the rest of the spices: ¼ tsp cumin powder, ¼ tsp garam masala, ¼ tsp tumeric powder, ¼ tsp coriander powder, ¼ tsp red chilli powder and salt to taste.
- after which, add diced tomatoes and ginger.
- stir fry for about 5 more minutes and ready to serve.
JHEENGE MEWA
Whole PapayaFresh
Prawn
Vegetables (French Bean, Carrot, Cauliflower)
Fresh fruits
Mix dry fruits
Tomato
Ginger Coriander
Garlic
Vegetable Oil / Cooking Oil
Salt
White Pepper
Corn flour
Fresh Lime Juice
Water
METHOD
- prepare boat papaya but cutting a whole papaya into half. skin and scoop out one half of a papaya to create the boat shaped bowl.
- heat 60ml of cooking oil a frying pan, and add about 6 prawns with chopped garlic.
- once golden brown, add 200ml water.
- add mixed vegetables, fresh fruits, dry fruits, tomato paste, and lime juice, ginger and coriander leaves.
- add all the spices and cook till prawns are well done.
- serve in papaya ‘boat’.
KADAHI CHICKEN
Whole Rosted or Boil Chicken
Red dry chilli
Cumin Seed
Coriander Power
Ginger
Garlic
Onion
Green chilly
Coriander green Leaves
Fresh Lime Juice
Cooking Oil
Green Pepper
Garam Masala
Salt
Red Chilly Powder
Coriander Powder
Cumin Powder
Turmeric Powder
Kasoori Methi (Fenugreek leaves)
Vegetable Gravy
Tomato Gravy
METHOD
- preparation of chicken: whole/boneless chicken – boiled or roasted.
- heat 100ml of cooking oil, add 5 pcs of red dried chillies, ¼ tsp cumin seeds, ¼ tsp coriander seeds, ½ tsp chopped garlic.
- once golden brown, add 150gm chopped onions and ½ tsp ginger and chopped green chillies.
- add 70gm capsicum and add chicken with the rest of the spices. Add vegetable gravy and tomato gravy.
- add lime juice, coriander leaves.
- once cooked, serve in a kadahi.
Episode 7
Pistachio Kheer
100g Glutinous Rice
50g Pistachio (grinded till fine)
60g Sugar
400ml Fresh Milk
100ml Cream
100g Honeydew (shredded)
1 tbsp Rose Water
6 Fresh Cherries
Method
- Place the glutinous rice and milk in a medium-sized pot, over medium heat, until the mixture starts to boil. Stir continuously to avoid lumps.
- Add in the pistachio, sugar and rose water, and stir until dissolved.
- Allow the mixture to chill.
- Pour the mixture into small cups or bowls.
- Garnish with shredded honeydew and cherries.
Pomegranate and Pumpkin Salad
400g Pumpkin
150g Pomegranate
20g Raisins
100g Mixed Greens
10g Roasted Cumin Seeds
10g Garam Masala
Salad Dressing
1 tbsp Olive Oil
1 tsp Balsamic Vinegar
Freshly Ground Black Pepper (to taste)
Salt (to taste)
Method
- Cut the pumpkin into cubes and steam for 8 minutes. Set aside to cool.
- Peel the pomegranate and set aside.
- Place the raisins in a large mixing bowl. Add the olive oil and balsamic vinegar. Toss well.
- Add in the pumpkin cubes, pomegranate, roasted cumin seeds and garam masala. Season with salt and pepper to taste. Mix well.
- Serve on a plate of mixed greens.
Chicken in Spinach Gravy
500g Fresh Chicken (chopped into parts)
300g Fresh Spinach (blanched & chopped)
1½ tbsp Butter (unsalted)
1½ tbsp Vegetable Oil
1 Onion (finely chopped)
1 tsp Cumin Seeds
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
½ tsp Salt
½ tsp Garam Masala
1 tsp Lemon Juice
2 Green Chilli (deseeded & chopped)
2 Tomatoes (chopped)
Marinade
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
½ tsp Garam Masala
4 tbsp Low-fat Yogurt
2 tsp Coriander Powder
Method
- Mix the garlic, ginger, garam masala, yogurt and coriander powder in a bowl. Add in the chicken parts and mix well. Marinate the chicken for at least half an hour, or preferably overnight.
- Bake the chicken in a preheated oven at 180°C for 6 to 8 minutes.
- Heat the butter and oil in a large non-stick frying pan and fry the chopped onion until brown, then reduce heat.
- Add in cumin seeds, garlic, ginger and chilli. Fry for 1 minute over low heat.
- Add in the baked chicken and lightly fry until cooked.
- Reduce heat and add in the spinach, garam masala, salt and lemon juice. Let simmer for 25 minutes on low heat.
- Garnish with the chopped tomatoes. Serve immediately.
Episode 8
Fish Shahjahani
INGREDIENTS
- 680g fillet of any white fish
- 90g roasted cashews
- 120 ml single cream
- 60g unsalted butter
- 225g onions, finely sliced
- 1 Cinnamon stick (5 cm)
- 4 green cardamoms, split open the top of each pod
- 2 whole cloves
- 1-2 fresh green chillies sliced lengthways
- 1 tsp ground turmeric
- 175mil warm water
- 1 tsp salt
- 1 tbsp lemon juice
METHOD
1. Rinse the fish gently in cold water and dry on kitchen towels
2. Put the cashews and the cream into a food processor and blend to a reasonably fine mixture.
3. In a wide shallow pan melt the butter over a medium heat and fry onions, cinnamon, cardamom, cloves, and green chillies until the onions are lightly browned.
4. Add the water and salt and the fish in a single layer. Bring to a boil, cover the pan and simmer for 2-3 min.
5. Now ad the cashew and cream mixture and stir gently until the pieces of fish are well coated. Cover the pan again and simmer for a further 2-3 min.
6. Remove from heat and gently stir in the lemon juice. Remove cinnamon pieces and cardamom pieces before serving.
PRAWN RENDANG
1/2 kilo prawn
15 small onions
10 dried chilli
2 table spn coconut paste
2 table spn coconut milk
1/2 table spn garlic paste
1/2 table spn ginger paste
2 tomatos
1 table spn fish masala
pinch of salt
pinch of sugar
METHOD
Firstly grind the small onions, dried chilli, garlic paste, ginger paste, tomoto and fish masala to
make into a paste.
Heat up the stove and gently stir fry the prawns in a little oil.
Put in the grinded paste and mix with the prawns.
Add salt and sugar as needed.
Lastly to add the coconut paste and stir.
put in low heat and allow the prawn to cook for 10mins.
Serve accordingly.
Vegetarian Char Kway Teow
Sesame Oil
Chilli Paste – 10 dried chillies soaked, blended and cooked over oil for 10mins
2tbsp Vegetarian Oyster Sauce
100gm Bean Sprouts
100gm Green Vegetable
1 Beancurd – deep fried
Vegetarian Char siew
Red Chillies / Chilli Padi
400gm Kway teow noodles
100gm Yellow noodles
3 tsp sweet soy sauce
1tsp light soy sauce
1/2tspn dark soy sauce
Salt
METHOD
Heat oil in wok, add noodles, chilli paste, oyster sauce. After stir frying, add the sauces, slice beancurd, chopped char siew, greens and bean sprouts. Stir fry abit longer and add salt if needed for taste and cut chilli for extra spicyness.
Mock Mutton Rendang
Mock Mutton – cut into cubes and deep fry till dark brown
Blend the following for Rendang Paste
Lengkuas – 2tbsp
Tumeric – 2tbsp
Serai / lemon grass
1tbspn chilli powder
½ tbsp coriander powder
¼ tbsp cumin powder
¼ tbsp fennel powder
¼ tbsp garam masala
2pcs kefir leaves
1pc serai
2cm Cinnamon stick
1 star anise
1 cardamom
2tbsp ginger paste
5pcs candlenuts – soaked and blended
300ml water
100ml / 1/2cup coconut milk
50gm grated coconut – roasted and pounded finely
2 tomatoes
Coriander leaves
Optional:
2onion
2garlic
METHOD
Heat oil, add cinnamon, star anise, clove, cardamom and the blended rendang paste. Stir over low flame for 5 mins till dry. While stirring add 300ml of water and the other powdered ingredients, kefir leaves, serai, 100ml coconut milk. Then add mock meat and tomato. Finally finish it off with roasted grated coconut and candlenut paste. Garnish with salt if needed for taste and coriander leaves.
Crispy Fruit ‘n ‘Seafood Rolls
12 spring roll pastry
20 fresh prawns
20 small pieces of fish (boneless)
4 crab flavor sticks
1 Mango
1 apple
150 gms honey dew melon
Bread crumbs
Salad cream
3 tbsps mayonnaise
½ tbsp fresh lemon juice
1 tbsp condensed milk
¼ tbsp salt
Marinate
Remove shell. Devein the prawns. Marinate the fish, prawns with ginger juice, spring onion, salt. Sprinkle some cooking wine. Leave them for 10- 15 mins.
METHOD
- Cut the fruits into cubes, mix thoroughly with salad cream.
- Place the fruit salad mixture and seafood onto spring roll pastry, roll well & seal the roll end, sprinkle some flour on it, seal the ends with plain flour batter. Dip in beaten egg and coat with bread crumbs. Deep fry till golden brown, drain well and serve hot.
Coriander Lime Fish
4 fillet of fish
Fenugreek
Mustard seeds
Coriander seeds
Onion – chopped
Tomato – chopped
Water
Yogurt
3tbsp Lime juice
Blend the following
Coconut milk
Coriander seeds
Chillies
Tumeric powder
Garlic
Ginger
Onion
METHOD
Heat oil and fry the following till golden brown: fenugreek, mustard seeds, coriander seeds, onions, tomatoes. Add paste and water. Let it to a boil and add yogurt. Once oil starts to separate, add fish (lightly fry fish with tumeric powder and salt). Once fish starts to cook (about 2 mins), add lime juice.
Garnish accordingly.
Episode 9
Pondicherry Fish Puttu
Vegetable Oil
Dried Chillies
Whole Dhal
Fennel
Cumin seeds
Star Anise
Cinnamon Stick
Cardamom
Curry Leaves
Onions – finely chopped
Ginger Garlic Paste
Tumeric Powder
Coriander Leaves
2 eggs
Minced boiled Shark Fish
Salt to Taste
METHOD
Heat oil in a pan and add dried chillies, whole dhal, fennel, cumin seeds, star anise, cinnamon stick, cardamom, curry leaves and finely chopped onion. Once golden brown add ginger garlic paste, tumeric powder, coriander leaves and add 2 eggs. Stir for a minute or so till egg is well mixed in and add minced fish. Pound finely and add salt to taste.
Hot Plate Muniyamma Mutton
1/2kg mutton – boiled with tumeric powder, salt and ginger garlic paste
Special Blend Powder:
Whole coriander seeds
Dried chillies
Cinnamon stick
Fennel
Cumin seeds
Curry leaves
---
Onions – chopped
Green chillies
Curry leaves
Tomatoes
Garlic
Mint Leaves
Ginger garlic paste
Mutton stock
METHOD
Heat oil and add chopped onions, green chillies and curry leaves. Once golden brown, add tomatoes, garlic, mint leaves and ginger garlic paste. Stir for awhile and add in the blended spice powder and mutton stock. once cooked add mutton and cook for about 2 minutes on low flame. Add salt to taste. Heat up hot plate with a bit of oil. Serve mutton on hot plate and add coriander leaves for garnishes.
Fish Fingers in Tangy Sauce
500gm Dory Fillets (cut into finger sizes)
Corn Flour
1 Egg
Cajun Seasoning
METHOD
Mix the above and soak for 2 hours. Dip the fish fingers in breadcrumbs and deep fry.
Tangy Sauce:
Heat oil in pan and add finely shopped garlic, 1 ½ onions chopped finely, 1 tomato diced. Cook over a low flame for about 10-15minutes till it becomes a paste. Add water and garam masala, 2 tbsp chilli powder. Stir for a minute or so and add salt to taste and 2tbsp yogurt. Add the fish fingers last and cook for a minute and the dish is ready to serve.
Mutton Drumstick Curry
Mutton – boil with salt and tumeric powder and fry
Oil
Bay leaf
Cardamom
Cinnamon
Cumin seeds
Green chillies
Onions
Ginger garlic paste
Drumsticks (vegetable)
Chilli powder
Tumeric powder
Coriander powder
Salt
Coconut paste
Water
Garam masala
Coriander leaves
METHOD
Heat oil in a pan and add bay leaf, cardamom, cinnamon and cumin seeds. Stir and add sliced green chillies, chopped onions, ginger garlic paste. Once fragrant, add drumsticks and cook till soft (10-15mins). Add mutton which is boiled with salt and tumeric and fried. Add chilli powder, tumeric powder, coriander powder and salt to taste. Once mutton n drumsticks are getting cooked add coconut paste, water and let it to a boil for about 5minutes. Lastly add garam masala powder and coriander leaves and salt tot aste. Dish is ready to serve.
Episode 10
Mysore Chicken
Chicken
Oil
Bay leaf
Cardamom
Cinnamon
Star anise
Onions – chopped
Curry leaves
Ginger garlic paste
Tumeric powder
Chilli powder
Coriander powder
Garam masala
Cumin Powder
Cashew nuts
Salt
Heat oil and add in bay leaf, cardamom, cinnamon, star anise. After 2 mins, add in onions and curry leaves and fry till golden brown (abt 5 mins). Add ginger garlic paste and chicken soon after. Once cooking, add in salt to taste, tumeric powder, chilli powder, coriander powder, garam masala and cumin powder. Add cashew nuts last.
Kashmiri Mutton
Butter
Bay leaf
Cardamom
Cinnamon
Fennel
Onion – blended to a paste
Ginger garlic paste
Green Chillies – blended to a paste
Tomatoes
Mutton – boiled with tumeric and salt
Coconut milk
Fresh milk
White pepper powder
Sugar – to taste
Salt – to taste
Rose water
Heat butter in pan. Add bay leaf, cardamom, cinnamon and fennel. Add blended onion, ginger garlic paste and green chilli paste. Stir for awhile and add salt to taste, cut tomatoes and the mutton. Add coconut milk, fresh milk, white pepper powder and sugar. Sprinkle rose water on final product to add the distinct taste.
GOAN FISH CURRY
Pomfret fish
Tumeric powder
Lime juice
2 onoins- chopped
Cumin powder
Pepper powder
Ginger-garlic paste
Chilli powder
Coriander powder
Coconut paste
Tamarind water
Tomato
Green chillies
Coriander leaves
Marinate pompret fish for 2-3 hours with salt, turmeric powder and lime juice.
Heat oil in a tawa sauté 2 chopped onions till golden brown. Then add a pinch of zeera powder, pepper powder, ginger-garlic paste, chilli powder and coriander powder and sauté. Then add half a cup coconut paste sauté and 11/2 cups of water and allow the mixture to boil. To the boiling mixture add the fish and cook for 10 mins. Then add tamarind water and boil for 5 mins. Finally add tomato and green chillies and cook for 10 mins. Garnish with coriander leaves.
MUTTON KOLA
Ingredients:
250 gms - Mutton Finely Chopped
2 tbspn Turmeric Powder
200gms - Pottu Kadalai
2 tbspn -Sompu
6 Red chilli dried
1 inch -Ginger
salt
2 tbspn Garlic,ginger paste
1 Cup grated coconut
2 tbspn Pepper
150 gms Onion Big
100 gms Tomato
coriander & curry leaves required
Garlic 50 gms
3 tbspn Mutton Masala
200 ml Oil 2 fry
Pattai
Crambu
Method:
Blend the following: Mutton, ginger, garlic, onion, Pottu kadalai, sombu and salt. Once blended finely, roll is to round balls and deep fry. Heat oil in another pan add cinnamon, curry leaves, cloves and dried red chillies. Once heated, add ginger garlic paste. stir fry and add tomato, grated coconut, tumeric powder, mutton masala and pepper. Finally add the deep friend meat balls and garnish with coriander leaves.
