Tuesday, September 13, 2016

Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5
Courtesy : Eenadu Sunday

Medium size one (cut into florist)
2 (cut into chunks)
Green chillies
10 (slit and cut into 2” size)
10 flakes (peeled and chopped)
Curry leaves
3-4 strings
Soy sauce : 2 tbsp
Red chilly sauce : 2 tbsp (or)
Garlic Red chilly :2 tbsp
Tomato sauce : 1 tbsp
Vinegar : 1 tbsp
½ tsp (optional)
Red food color
¼ tsp (mix in tbsp water)
For deep frying
For batter:
Corn flour ½ cup
All purpose flour ¼ cup
Rice flour 2tbsp
Red chilly powder 1tsp
Salt to taste
Egg white 1

  • Wash and drain cauliflower in  saltwater for couples of times. Drain the water well.
  • In a mixing bowl add all the batter ingredients and mix in water. Batter should be like dropping consistency.
  • Heat oil for deep frying. Dip each florist and deep fry till it turns into crispy and nice golden color. Keep it aside
  • Heat 2 tbsp of oil in a Wok or kadai. Fry chopped garlic, green chillies and curry leaves.
  • Add onions and fry on high flame for a minute. Then,
  • Add all sauce vinegar. and food color. Give a stir and add fried cauliflowers, pepper powder and ajinomoto. Mix well till all the flavours coated well.
  • Off the flame and serve.

Monday, September 5, 2016

Chettinad Fish Curry/ Pulusu

Serving size : 4
Courtesy :   Eenadu Sunday

Roha Fish / Rava Fish
1 kg (curry cut)
2 medium size (chopped)
1 medium size ( cut into cubes)
Green chillies
2 slitted
Lemon size(soak and extract the pulp)
Tempering Ingredients:
Garlic flakes - 4 flattened
Curry leaves - few
Mustards - 1 tsp
Fenugreek - ½ tsp
Red chillies - 2
Masala paste
Onion 1 ( roughly chopped)
Tomato 1 (roughly chopped)
Coriander seeds 2 tbsp
Jeera seeds 1 tbsp
Grated fresh coconut ¼ th cup
Red chilly powder 4 tsp
Turmeric 1 tsp
Salt to taste

Preparations before cooking:
  • Soak Tamarind and extract the pulp. Use 2- 3 glasses of water. It should be watery.
  • For masala, fry onion and tomato in 2 tsp oil. Transfer to mixer jar. Add remaining ingredients listed under masala paste and make into a fine paste. If required add water to form a paste.
  • Clean the fish and wash at least 5 to 6 times under tap water. Drain the fish and keep aside.
  • Heat oil in a wide pan. When oil is nice and hot, add tempering seasonings. Fry for a minute.
  • Fry onions, green chillies and tomatoes. Fry till tomato are cooked and mashed.
  • Then, add masala paste and fry till oil floats.
  • Add seasonings and tamarind water. Allow to boil for 5 mins.
  • Add fish pcs carefully. Check the seasoning. If needed add according to your spice level.
  • Continue boiling for another 10mins on medium high flame.  
  • Off the flame and let it cool down for 5 - 10 minutes.
  • Squeeze the lemon juice. Mix well.
  • Serve along with Hot rice.

Chamadumpalu Bendakaya Pulusu/ Arrowrrot and Bendi Curry

Chamadumpalu/ Arrowroot
200gms (peel and cut into chunks)
Lady Finger/ Bendi
100gms (cut into 2” pecs)
2 medium sized (chopped)
Green chilies
Tempering seasonings:
Mustard's - ½ tsp
Fenugreek -¼ tsp
Garlic -2 flattened
Red chilies - 2
Curry leaves - few
Hing pinch (optional)
lemon size (soak in water, and extract the     juice)
Red chilly 1tsp
Salt to taste
Turmeric 1/4 tsp
Jaggery (grated)
1 tbsp

  • Heat tbsp oil in a pressure pan. Fry Bendi till it turns to semi crispy. Pull out to a plate
  • Heat remaining oil in same pan. Starting with tempering, follows onions and green chilies.
  • When onions becomes translucent. Add chamadumpalu chunks and Fry well. Add seasonings and mix well.
  • Pour 2 cups water. Cook on high flame up to 3-4 whistles. Off the flame
  • Remove the lid. Add tamarind juice, jaggery and fried Bendi. Allow to boil for 5-10mins. Off the flame.
  • Serve on hot rice.
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