Andhra Fish Fry (Pomfret Fish Fry)

Fish Fry (Pomfret)

Ingredients:

Pomfret Fish (Clean, Wash, Cut into small pieces) – 1
Ginger garlic paste -1 tbl spoon
Salt – to taste
Red Chilli Powder – 1 spoon (Adjust according to the taste)
Lime Juice – 1 Spoon
Oil – 2 spoons to fry (Cooking Spray also can be used)

Take the ginger garlic paste, salt, red chilli powder and lime juice in a small bowl. Mix all the ingredients into a paste. Apply the marinade to fish pieces and let it sit for 10-15 mins. Take a non stick pan or heavy bottom vessel, grease the pan with oil. Now add the fish pieces and fry on low-medium heat.  Once it gets brown, Flip to the other side.  Roast the fish till it gets brown. Remove the fish and serve it as an appetizer or with Rice.  As an Appetizer, serve hot with lemon and onion. 

Coconut Cilantro Chutney (Kobbari Kottimeera Chutney)

I prefer having traditional south Indian breakfast on weekdays. But being a working woman it is very difficult for me to make chutney for Idli or Dosa. I created this simple yet yummy quick chutney. All I need to take some regular routine ingredients from pantry n fridge, and just grind them. It is the perfect combination for any South Indian Apetizer of break fast such as Pakodi, Idli, Dosa, Vada , Pesarattu or Ravva dosa etc., Today I made for Ravva Dosa. I used Gits Ravva Dosa for making Ravva Dosa. Enjoy !!!

Ingredients: Coconut Slices – 1 cup (I used frozen coconut slices instead of fresh one, It reduced lot of time n effort)

Roasted Chana Dal – 3 spoons (Chana dal also called as Dalia, Bhuna Chana)

Coriander leaves – ½ bunch (Cilantro), Washed and Chopped coarsely

Green chillies – 4 in number, Washed and Cut into small pieces

Tamarind juice – 1 Spoon

Garlic pods – 2 (peeled and sliced into thin pieces)

Salt to taste

For Tadka:

Vegetable / Canola Oil – 1 tbl spoon

Mustard Seeds & Jeera Seeds – 1 tea spoon

Red Chillies – 1

Urad Dal – ½ spoon

Curry leaves – 3

Take all of the main ingredients into Mixer / Blender/ grinder, and grind to smooth paste. Add little water if required. Remove into a cup when its done. Take a small pan, add oil into it. Once oil gets heated, add mustard seeds, jeera seeds, urad dal, red chillie, and curry leaves. When the seeds start splattering, immediately add the while content to Chutney. Mix and Serve with the breakfast.

Lentils Soup

Lentils Soup: Yellow Lentils or Pigeon Peas or Split peas are widely used in South India. Lentils are most inexpensive, nutritious food. It can be cooked so easily and can be digested so easily. With very few ingredients, we can make many varieties of dishes. Here I used Split Peas (I get only Split Peas in US) for this recipe. But you may use any variety of lentils.

Ingredients:

Lentils / Yellow Split peas – 1 small cup

Turmeric – a pinch

Vegetable / Canola Oil – 1 tbl spoon

Green chillies – 2 (Wash and cut into two pieces)

Lime – 1 (Sliced for garnishing)

Mustard Seeds/ Jeera Seeds – 1 tea spoon

Salt to taste

chopped Coriander leaves – 1 spoon

Take lentils into the bowl and wash and drain the water. Pour 2 glasses of water into lentils and let it cook it gets soft. If you use pressure cooker, keep it for 3 whistles. If you use regular bowl, then let it cook for 30 mins. Once it is done, remove the excessive water. Do not drain the water, keep it aside to use it later. Mash the lentils like a paste with potato masher or with a big spoon. Add water back to lentils to make it like a soup. Add salt after lentils gets cooked.

Take a small pan, add oil into it. Once oil gets heated, add mustard and jeera seeds. When the seeds splattering, add the green chillies. Let it fry till it gets soft and add the entire content to the soup. Add coriander leaves and lime slices for garnishing. You can have this dish with brown/ white rice or even you can have it as a soup.. Soup with no butter and cream. Enjoy !!!

Oven baked Masala Cauliflower

Oven baked Masala Cauliflower: Emeril Lagasse is one of my favourite chef. In one of the TV show, I watched his curry scented cauliflower recipe. Any oven baked food is healthy, so I thought of adding my own twist to Emeril’s recipe. It is very quick and easy to prepare but so yummy ……..

Ingredients:

Cauliflower Florets – 1 Cup (Washed and Drained)

For Marinade:

Curd or Plain Yogurt – 1 tbl spoon

Salt – according to taste

Turmeric - a pinch

Coriander Power – 1 tea spoon

Pepper Powder – 1 tea spoon

Cinnamon, Clove, Cardamom Powder – 1 tea spoon

Hot chilli or mild chilli powder – 1 tea spoon

Vegetable Oil / Canola Oil – 1 tbl spoon

Lemon juice – 1 spoon

for garnishing:

chopped Coriander leaves – 1 spoon

Pre heat over for 400 degree F. Mix well all the marinade ingredients in a small bowl. Take cauliflower florets in a bigger bowl and mix it thoroughly with the marinade. Take a baking sheet, place the florets in a baking sheet separately. Let it roast for 20-25 mins till it gets brown. Stir in the middle for through cooking. Remove and garnish with Coriander leaves. It goes well as an appetizer or with Chapathi or with Rice. Serve Hot.