NATHOLI FRY

ANCHOVIES/ natholi Fry

Ingredients

1. Cleaned Netholi  -  250 gm
2. Kashmiri chili powder- 2 tsp
3. Coriander powder-1 1/2 tsp
4. Black pepper powder-1/4 to 1/2 tsp
5. Fennel powder- 1 pinch
6. Ginger-crushed-1/2 " piece
7.  Curry leaves- 2 to 3 sprigs
8. Oil for frying
9. Garlic-crushed-3 cloves
10. Curry leaves- few
11. Salt to taste
12. Water-as required

Preparation

Combine all the ingredients for the masala to form a thick paste.Mix anchovies with this masala paste and keep aside for 10 to 15 minutes.

Heat oil in a pan and add curry leaves ,let it splutter.

Now add anchovies and shallow fry ,turning once in between until done.

CHEMMEEN / PRAWNS ROAST

CHEMMEEN / PRAWNS ROAST

Ingredients

Prawns                       - 250gms  peeled

Chilly powder            - ½ tsp

Coriander powder    – ½ tsp

Turmeric powder     - ½ tsp

Garam masala          - ½ tsp

Ginger garlic paste   – 2 tsp

Coconut pieces tiny  – ¼ cup

Kudam puli                 – 1-2 pieces

Sliced onion                 – 2

Salt  to taste

Coconut oil

Curry leaves

Preparation

Clean prawns .

Combine prawns with  chilly powder , coriander powder , turmeric powder and garam masala for marination and keep aside for 15 to 20 minutes.

Heat oil in a pan and add mustard seeds,let it splutter.Now add ginger,garlic,shallots and coconut pieces.Saute for 1 or 2 minutes.

Now add green chilies and fenugreek powder.Mix well for few seconds.

Add the marinated prawns and curry leaves.Add more salt if required.Cover and cook over medium low heat, just until done.

Video

MANGO PICKLE

MANGO PICKLE

INGREDIENTS

1.            Raw mango ( Chopped)- 3 cups

2.            Kashmiri chili powder- 5 to 6 tbsp

3.            Turmeric powder-1 tsp

4.            Fenugreek powder-1/4 tsp

5.            Asafoetida powder-1/2 tsp

6.            Mustard seeds- 1 tsp

7.            Fenugreek seeds-1/2 tsp

8.            Kurryleaves- 2 sprigs

9.            Oil-3 to 4 tbsp

10.         Salt to taste

11.         Vinegar-1/8 cup

Method

·                     Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.

·                     Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.

·                     Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)

·                     Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.

·                     Transfer if to a glass jar  with a tight lid.Serve with rice.

Stir-Fried Tindora Recipe

Stir-Fried Tindora Recipe / Kovakka Mezhukkupuratti

Ingredients:

Kovakka / Tindora - 100 gms

Chilly powder - 1/2 tsp

Onions - 1 medium

Ginger garlic paste - 1 tsp

Curry leaves - 1 strand

Salt - to taste

Preparation

Cut kovakka in long slender pieces and boil in very little water with salt.

Heat oil, add mustard and saute the onions, also cut in long pieces. When it has turned golden brown, fry the ginger garlic paste in it. Then add the chilly powder and curry leaves and cook for another minute. Finally add the kovakka and stir till the pieces have turned golden.Then Serve hot as an accompaniment to rice.