Make a solution of salt & water. Strain and keep aside .

Deep fry the fish pieces in oil till its cooked and keep aside.

Fry the 4 pods of peeled Garlic,ginger and the slit green chillies and keep them aside as well.

Grind the rest of the ingredients…Jeera,Methi, mustard,Dhaniya powderremaining garlic in a little bit of vinegar to a fine paste.

In a huge frying pan, pour some oil, about 3-4 tbsp , Add some mustard seeds when it splutters, Add the chilli solution, keep on low flame.After 2 minutes add the ground masala, salt solution and the vinegar and let this boil for about 5 minutes.Add the sugar, Poppy seed paste and cook for another 5 minutes stirring occasionally .Add the fish pieces, the fried green chillies, garlic and ginger pieces. Mix well & take it off the fire . Tye a cloth over the dish and keep it over night and allow the fish to soak in the masala . Taste the next morning and add the necessary spices if its not enuff and bottle it and keep for a week before using it with your mea

Share on Facebook

1/2 Kg chicken on the bone cut into medium sized pieces (about 1 1/2 inches.).
1 1/2 cups basmati rice, soaked .
3 medium onions
2 tsps ginger paste
2 tsps garlic paste
oil for deep frying
1 cup drained yoghurt
1/2 tsp red chilli powder
salt to taste
3 tbsp ghee
1/2 tsp cumin seeds (Jeera)
3 green cardamom
1 inch cinnamon
5 cloves
5 black peppercorn
10-12 cashewnuts
3 medium tomatoes chopped
1/2 tablespoon coriander powder (dhaniya)
3/4 tsp roasted cumin powder (Jeera)
a few saffron threads
1 cup malai (cream)
1 cup milk
10-12 raisins(kishmish)

Method:

1) Marinate chicken in yoghurt, one teaspoon of ginger paste and one teaspoon garlic paste,half a teaspoon of red chilli powder, salt to taste . Keep aside for half an hour or more.

2)Slice 2 onions thin and chop the other onion small.

3)Heat oil in a kadai n deep fry the sliced onions till a deep brown , drain n keep aside.

4)Heat ghee in a pan, add the Jeera(cumin) seeds to it, when it changes color , add cardamom, cinnamon , cloves,whole peppercorn. Saute till fragrant. To this add the onions and saute till onions turn reddish in color.
Add the remaining ginger paste, garlic paste and saute till slightly reddish. Add cashew nuts and saute till it turns golden brown.

5)Stir in the chopped tomatoes and a little water along with the coriander powder and Jeera powder and the remaining chilli powder and let cook till all the oil seperates.

6) Add the marinated chicken and saute over high flame for about 3-4 minutes. Mix together the cream, milk and saffron and add this mix to the pan along with the chicken.

7) Stir in the rice and check the taste for salt and spice . Stir it well and cover n cook till done . Add the raisins and the deep fried onions , Mix well and serve Hot .

Share on Facebook

• Eggs  : 4

• Flour : 2 level cups

• Sugar : 2 cups powdered

• Butter : 1 cup.

• Baking powder : 2 tsps

• Scraped coconut : 2 cups.

Method :

Mix everything as for other cakes and bake at 180 degrees C  or 350 degree F for about 25 to 30 minutes until done.

Coconut Cake

Share on Facebook

Dry Cake: (when it crumbles)Too much baking powder or flour, Not enough of fat or liquid or you may have left it too long in the oven to bake.

Sunken Cake: ( the middle sinks in) Too much of liquid, Too much of baking powder , sugar , too little flour, Oven door slammed or cake moved doing baking or removed from the oven too soon.

Peaked Cake: ( the center rises too high) Insufficient butter or oil, less of baking powder or soda, Too much of flour or the oven temperature kept too high.

A badly cracked top : The oven is too hot, The cake tin too small, too much of flour or too little liquid.

Fruit sunk to the bottom of the cake : ( for fruit cakes) Fruit not properly dried or coated with flour. Cake mixture too thin  or the fruit added before adding the flour.

Share on Facebook

• Maida (flour) 180 grams.
• Butter 150 grams
• Sugar 200 grams powdered.
• Baking powder ½ tsp.
• Salt ½ tsp .
• Cocoa 4 tbsps
• Nescafe (instant coffee) 2 tbsps
• hot water 100 ml
• Eggs 2
• Vanilla essence 1 tsp
• Soda-bi-carb ½ tsp
• Vinegar 1 tsp

Method:

1. Preheat the oven to 350 deg F. Grease & dust a baking dish.
2. Dissolve the Nescafe & cocoa in the hot water. Sift maida , salt, soda & baking powder. Cream the butter with sugar. Beat the eggs, add vinegar , vanilla essence & add the butter. Add maida & the Nescafe mix. Mix well with the hand blender or cut & fold & mix well. Pour into the baking dish.
3. Bake in the preheated oven at 350 deg F for 25 minutes or till done. Put a knitting needle or a toothpic in the middle of the cake .It should come out clean & non sticky .Then it is done.
4. Sprinkle Castor sugar over the done cake to get a glazed look.

Share on Facebook

• Mutton – 1 Kg cubed
• Basmati Rice- 6 cups( Washed and drained)
• Ginger garlic paste-3 tsp
• Onions-5 medium sized sliced fine
• Coriander powder- 4 tsp
• 1 tsp(clove, cardamom and cinnamon powdered together)
• 1 tsp roasted zeera powder
• salt and chili powder to taste
• 1 tsp sugar
• lemon juice
• 9 cups water
• turmeric powder-1/2 tsp
• Oil/ ghee/ vanaspathi-3/4 cup.
• Garlic- 6 sliced
• clove – 10
• Cardamom-10
• Cinnamon- 1 inch

To grind together

• coconut- 1/2
• onions-6 medium sized
• zeera- 2 tbsp roasted
• Tamarind- a small marble size (can use tamarind extract )
• Coriander leaves -1 large bunch
• Green chillies- 6-8 a couple more if you like it spicier

Instructions:

1. Wash and clean mutton, add 2 tsp ginger garlic paste, turmeric powder, 1 tsp chili powder, salt and pressure cook the meat.
2. In a frying pan , to a little oil, add a few of the cut onions, fry a bit, add the ground masala, coriander powder,zeera powder,the clove Cinnamon cardamom powder,chili powder and a little salt.Let it fry a little bit till the masala changes color and the coconut loses its fresh smell.Add the cooked meat, the rest of the ginger garlic paste. Don’t add extra water but cook it the same water as the one you cooked the meat in.taste the curry made, add salt and chili if necessary and allow the curry to get dry.
3. In a vessel, pour 9 cups of water and bring to boil. add salt and let boil.
4. Use a pressure cooker, or a big vessel, put ghee/oil.Add the remaining sliced onions, sliced garlic, cinamon, clove and cardamom. Fry till onions turn brow. Add the rice.Fry a little bit .Add the curry and the boiling water, sugar and juice of the lemon. Check the taste for salt . Pressure cook as for rice or cook it the traditional way till water evaporates.
5. Best served with Raitha We generally have it with mango raita.

Coorg Mutton Pulao

Share on Facebook

1 kg cleaned & deveined Prawns/Shrimps
1n half Tsp chilli powder (more if u like spicy food)
Salt to taste
1/2 tspTurmeric powder
2 finely sliced onions,
3-4 cloves of garlic finely chopped
1/2″ ginger grated
1/2 tsp- clove cinnamon n cardamom powdered
2 tsp sugar
2 bay leaf
1/2 coconut -coconut milk to be extracted (can use ready processed ones)
2 tbsp oil
2tbsp clarified butter (ghee)

Methods:

Marinate the Prawns or shrimp in salt. chilli powder & turmeric for half an hour
Take a cooking pan, heat the oil & clarified butter/ghee , to this add the prawns, fry till done, drain n keep aside.To the same oil add the bayleaves n garam masala .Add sugar .Add sliced onions, garlic & ginger & fry till onions are cooked well.Add the coconut milk & let cook till gravy thickens considerably n reduces to half. Now add the prawns, check for taste (salt n chiilli) & then cook till gravy thickens .Take off the pan & serve .

You can make this gravy like & tastes best with steamed rice. You can also add boiled potatoes to it.

Prawns/Shrimps in Coconut Milk

Share on Facebook

Ingredients:

2 cups cooked rice

1 & 1/2 cups rice flour

salt to taste.

Method:

* Mix rice , flour and salt together in a thali or use a mixie … adding a lil water at a time and knead the dough of medium consistency

* Take a lime sized portion of the dough and roll out a roti as you normally would . The edges will not be as smooth as a regular wheat roti so flatten it with your hand or use a sharp round steel lid to smoothen the edges and cut the rough edge.

* Heat a tave or pan and  cook the roti on it… both sides for 2-3 minutes each.

* Roast the roti on direct flame till it puffs out taking care to see that it does not burn too much.

* Make the rest of the rotis in a similar way.

For crisper rotis you can add a little more rice flour while kneading.

Share on Facebook

3-4 Boiled eggs cut .

Onions 2 medium chopped

2 green chillies chopped

3 tomatoes chopped

Chili powder n salt to taste

coriander powder- 2 tsps

turmeric- 1 pinch

ginger garlic paste- 1/4- 1/2 tsp

Method:

In a lil oil fry the onions tomatoes and green chillies, add the turmeric powder, chilli powder, salt, coriander powder and the ginger garlic paste. Fry till onions and tomatoes are well cooked . Add the eggs and chopped coriander leaves.

Serve hot.

Share on Facebook

2 potatoes boiled and kept aside

Coriander powder- 2 tsps

chilli powder- to taste

turmeric powder- 1/2 tsp

ginger garlic paste- 1/2 tsp

Tamarind or black vinegar- very lil as per taste

Salt – to taste

Boiled eggs- 4 cut in half

1 slit green chillie

To grind together:

Half a coconut

2 medium sized onions

6 pods of garlic

2 tsps cumin seeds

Method:

Keep one tbsp oil in a pan. When hot add ground coconut mix, coriander powder, chilli powder, turmeric powder, ginger garlic paste, vinegar /tamarind. Add salt to taste and as much water you want to make it as curry consistency . When this comes to boil and the coconut loses its raw taste add the boiled potatoes and slit green chilli bring to boil and add boiled and cut eggs.

Garnish with chopped coriander leaves and serve hot with parathas or pooris .

Share on Facebook