KARIMEEN FRY (PEARL SPOT FRY)

Ingredients

Karimeen Fry

Karimeen (Pearl Spot) - 2

Lemon Juice - 1 tbs

Shallots -1

Pepper -1 tbs

Garlic -5 pods

Red Chilly -5

Salt - to taste

Oil - as required


Preparation

Marinate the Fish in lemon juice for 15 min

Make a fine paste of  shallots,pepper,garlic,red chilly and salt

Then marinate the fish again with masala paste for  2hr.

Heat oil in pan and fry fish  in medium  flame.

Karimeen  Fry

PANEER MIX VEG BIRIYANI

Ingredients

Paneer Mix Veg Biriyani



Basmathi Rice  -2 cup

Carrot - 1 (Grated)

Beans  - 10 (Chop it into small thin pieces)

Cabbage - 1 small piece( grated)

Paneer - 15 medium pieces (Grated)

Potato - 1 small( grated)

Onion -1(Long Slices)

Ginger garlic paste- 1 tsp

Tomato -1

Ghee -3 tsp

Cloves - 4

Cardamom -3

Cinnamon -2

Fennel seeds -1tsp

Vegetable Masala ( I used Eastern) - 2tsp
Cashewnut -10

Raisins -10

Salt -as required

Water -4 cup

Preparation

Keep the rice in the water for soaking(30min), then drain it(10min).

Heat  2 tsp of  ghee in a vessel

Put Cardamom, Cinnamon,Cloves,Fennel seed  in it

Add chopped onion and stir well

Add  garlic&ginger paste in it saute well

Add all vegetables and paneer, saute for  5 min

Add  chopped tomato and vegetable masala ,stir for 2 min

Add rice and saute for 5 min

Then add 4 glass of water & salt in it ,make it boil

Keep it for 15 min in medium flame (till rice gets cooked)

Add fried Cashewnut & raisins  in it.

Serve with Raitha

POTATO MANGO CURRY

Ingredients



Potato Mango Curry



 

Potato - 1 ( Cut it into small pieces)

Mango - 1/2 ( depends upon the sour,( Cut it into small pieces))

Salt - as required

Coriander Powder - 1 tsp

Oil - 2 tsp

Mustard - 1 tsp

Curry Leaves - 1 strip

Red Chilly - 3

 

For Grinding

 

Coconut - 1/2 cup

Shallots- 5

Ginger - 1 small piece

Red Chilly Powder - 2 tsp

Turmeric Powder - 1/4 tsp

 

 Grind these ingredients to a very fine paste

 

 

Preparation

 

 Cook potato and mango with coriander powder  and salt in enough water

 

 Then add coconut paste and make it boil

 

 Heat oil in a pan and splutter mustard , curry leaves and red chilly

 then pour it into the curry.

 

 Potato Mango Curry is  ready

 

 

Potato Mango Curry

 

BEEF ROAST

Ingredients

Beef Roast

Beef - 1 kg ( make it thin long slices)
Pepper - 1 tbs
Ginger - 1 piece
Garlic- 7 pods
Turmeric Powder -1 tsp
Vinegar - 1tbs
Chilli Powder -1 tbs
Coriander Powder -1 tbs
Garam Masala Powder - 3/4 tsp
Tomato Sauce -1 1/2 tbs
Tomato - 1 big ( make it paste)
Oil - 1tbs
Salt - as required


Preparation

Grind Pepper,ginger,garlic,turmeric powder ,vinegar and little salt to make a paste

Marinate Beef with this masala paste and keep it for  1 hr

After 1 hr  cook the marinated beef in a pressure cooker ( After cooking remove the beef stock and keep it)

Heat oil in a frying pan and roast coriander powder,chilli powder and garam Masala till the smell comes up

Then add Tomato paste and tomato Sauce  in it and saute again

Add salt and beef stock in it and saute well

Then add cooked beef and make it boil..

PAL PANIYARAM ( TAMILNADU SPECIAL)

Ingredients

Pal Paniyaram

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying



Preparation

 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).

 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well. 

 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.

 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.