Ingredients
Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oil
Method :
1. Clean the fish properly. If it is a full flat fish like pomfretthen make cuts acoss the fish at 1 inch distance deep enough to reachthe skeleton.
2. Make a fine paste of ginger, pepper and curry leaves, mix withthe powders and salt. Add few teaspoons of water to make a thick,smooth paste.
3. Marinate the fish properly with this paste such that it forms athin film covering the full fish or the slices.
4. After half an hour deep fry or shallow fry it as you please. Theoil would stop crackling when it is almost done.Serve it with Lime and Onion slices. Good with Rice.
Showing posts with label Khana Khazana - Recipie. Show all posts
Showing posts with label Khana Khazana - Recipie. Show all posts
Thursday, May 24, 2007
Tender Coconut Cooler
Ingredients:
300 ml. tender coconut water
1/2 cup tender coconut cream
1 tsp. sugar
1/2 cup finely crushed ice
1 drop vanilla essence
Method:
1. Chill water and cream till drink is required.
Just before serving:
1. Put cream and sugar in a mixie, run for a few seconds.
2. Add all other ingredients.
3. Run the mixture is milky and frothy.
4. Pour into chilled glass immediately, and serve.
Making time: 10 minutes
Makes: 2 servings
Shelflife: Best fresh
300 ml. tender coconut water
1/2 cup tender coconut cream
1 tsp. sugar
1/2 cup finely crushed ice
1 drop vanilla essence
Method:
1. Chill water and cream till drink is required.
Just before serving:
1. Put cream and sugar in a mixie, run for a few seconds.
2. Add all other ingredients.
3. Run the mixture is milky and frothy.
4. Pour into chilled glass immediately, and serve.
Making time: 10 minutes
Makes: 2 servings
Shelflife: Best fresh
Tender Coconut Payasam
Ingredients
1. tender coconut meat (6-7 months old nut, pared and sliced intosmall pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
Method
Heat thick bottomed cookware and put 25 gm of ghee. To this put tendercoconut meat pieces and stir for 15 minutes in low heat. Add the thicksyrup of jaggery and stir for another ten minutes . When jaggery stickto the tender coconut meat well, add the second milk of coconut. Forthick consistency add rice flour mixed in little cold coconut milkthrough a sieve and stir well. Continue stirring and when about toboil add the first milk. Remove from fire and add roasted cashewnuts,kismiss, sliced coconuts and cardomom powder.
1. tender coconut meat (6-7 months old nut, pared and sliced intosmall pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
Method
Heat thick bottomed cookware and put 25 gm of ghee. To this put tendercoconut meat pieces and stir for 15 minutes in low heat. Add the thicksyrup of jaggery and stir for another ten minutes . When jaggery stickto the tender coconut meat well, add the second milk of coconut. Forthick consistency add rice flour mixed in little cold coconut milkthrough a sieve and stir well. Continue stirring and when about toboil add the first milk. Remove from fire and add roasted cashewnuts,kismiss, sliced coconuts and cardomom powder.
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