Chettinad Fish Curry/ Pulusu

Serving size : 4

Courtesy :   Eenadu Sunday

Roha Fish / Rava Fish	1 kg (curry cut)
Onions	2 medium size (chopped)
Tomato	1 medium size ( cut into cubes)
Green chillies	2 slitted
Tamarind	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
Seasonings	Red chilly powder 4 tsp Turmeric 1 tsp Salt to taste
lemon	1

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.

Procedure:

• 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)
Onions	2 medium sized (chopped)
Green chilies	2
Tempering seasonings:	Mustard's - ½ tsp Fenugreek -¼ tsp Garlic -2 flattened Red chilies - 2 Curry leaves - few Hing pinch (optional)
Tamarind	lemon size (soak in water, and extract the     juice)
Seasonings	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.

Mango Curry

Totapuri Mango	1 ( peel and cut into chunks)
Onions	1 cup chopped
Green chillies	3-4 slit
Seasoning s	Chilly powder 1 tsp Turmeric 1/4 tsp Salt to taste
Oil	2 tsp
Tempering	Cumin seeds 1/ 4 tsp Mustard’s 1/4 tsp Fenugreek 3-4 seeds Red chilly 2 Curry leaves few
Jaggery	2 tsp powder

• Heat oil in a pressure pan. Give a quick stir with the tempering ingredients.
• Add onions and green chillies.
• When onions turns to pink add turmeric, curry leaves and mangoes chunks. Mix gently and allow to cook for couple of mins in medium flame.
• Add salt, red chilly powder and Jaggery. Give a quick stir.
• Pour ½ cup water and close the lid.
• Keep on high flame and cook up to one steam. Off the flame and wait, till pressure is released.
• If any excesses water, evaporate till the curry is almost dry.
• Serve with roti or hot rice.

Palak Soup

Courtesy: http://www.tarladalal.com/

Palak	6 cups ( tightly packed)
Garlic peeled	10-12 flakes
Onion	1 cup ( chopped)
Water	3 cups
Milk ( fat free)	2 cups
Oil	2 tsp
Salt	to taste
Fresh pepper powder	1 tsp

• Heat 2tsp of oil, fry garlic and onions till translucent.

• Add palak and cook till you see water releases from palak.

• At this time, add water and pressure cook upto 2 - 3 steam's. Off the flame and wait for 2 mins. Then release the pressure.

• Cool it down. Blend into puree using a hand blender or in a blender.

• Pour the milk. Add pepper and salt. Stir well.

• Bring to boiling point. Off the flame and serve  hot 

Gobhi Parata

Paddu's recipe house

Stuffing Ingredients:

Gobhi	2 cups (grated)
Cumin seeds	1 tsp
Garlic flakes	2-4 (peeled)
Coriander leaves	small bundle (finely chopped)
Cumin seeds	1 tsp
Salt	to taste
Lime (or) Chat masala	1 tsp (or) ½ tsp
Onion	2 tbsp (finely chopped)

• In a mixer jar grind green chillies, cumin, coriander, garlic, chaat masala or lime juice and salt into a coarse paste.
• In a mixing bowl combine grated gobhi, onion and masala paste. mix it well with hand. keep aside.

Parata Ingredients:

Atta / Wheat flour	3 cups
Salt	to taste
Water	as required
Oil	2 tsp (optional)

• Mix all the ingredients except water.
• Knead like a regular chapati dough.
• Cover the dough with a wet cloth for 30 minutes

Making Parata’s:

• Once knead the dough and divide into small portion. Make them into balls.
• Dust in the dry flour and roll into a small size roti.
• Stuff the gobhi masala and close it from all the side.
• Pat it lightly with your hands like a small size patties. Dust in the flour and slowly roll it like chapathi.
• Place it on hot tawa or non stick pan and bake it both the sides. As per your desire drizzle oil or ghee both the side.

Plating & serving:

• In a bowl mix tbsp of mango pickle or any other pickle in 3 tbsp of curd.
• Serve with Pickle chutney and Egg bhurji or any other curry.

Veg Macaroni, with Indo-Chinese twist

Macaroni	2 cups
Veggies	Cabbages - ½ cup (finely chopped) French beans - ¼ th cup (finely chopped) Carrots - 1/4ths cup (finely chopped) Spring onions - White part ½ cup ( chopped)                         Green part ½ cup (chopped) Capsicum - 2 (finely chopped)
Oil	2 tbsp
Schezwan sauce	2 tbsp
Soy sauce	1 tbsp
Dry spices mix (make rough mix in pestle and mortar )	½ tsp red chilly flakes ¼ tsp pepper powder ¼ tsp oregano
Vinegar	2 tsp
Tomato sauce (hot and sweet or Ketchup)	2 tbsp

• Keep ready with the veggies and dry mixes as directed above.
• Bring water to boil water in a deep pan. Mix salt to taste and tsp oil. Drop macaroni and boil till it is cooked (it takes about 8-10 minutes). Stir occasionally to avoid sticking. Once it is cooked strain the macaroni and keep it aside.
• Heat oil in a wide wok or a pan on high heat. When oil is hot drop all the veggies and keep stirring. Make sure not to overcook the veggies. It should be  properly cooked and it should be crunchy.
• At this stage mix schezwan sauce, soy sauce, tomato sauce and vinegar.
• Add boiled macaroni and combine well till all the veggies coats to macaroni.
• Sprinkle the dry spice mix and chopped spring onions (green part). Stir well.
• Off the flame and serve hot.