Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5

Courtesy : Eenadu Sunday

Cauliflower	Medium size one (cut into florist)
Onions	2 (cut into chunks)
Green chillies	10 (slit and cut into 2” size)
Garlic	10 flakes (peeled and chopped)
Curry leaves	3-4 strings
Sauces	Soy sauce : 2 tbsp Red chilly sauce : 2 tbsp (or) Garlic Red chilly :2 tbsp Tomato sauce : 1 tbsp Vinegar : 1 tbsp
Ajinomoto	½ tsp (optional)
Red food color	¼ tsp (mix in tbsp water)
Oil	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.

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.