MEEN MAPPAS

Fish Curry with Coconut milk and Tomato

Ingredients:-

Fish - 1/2 kg
Shallots/Small onion chopped - 1/2 cup
Tomato quartered - 1
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Green chillies -
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
fenugreek powder - 1/2 tsp(optional)
Thin coconut milk - 1 1/2 cup
Thick coconut milk -1/2 cu
Curry leaves
Salt to taste
oil - 2 tsp

Mustard seeds

How to make Fish Mappas/ Meen mappas;

• Clean and cut the fish into big pieces(you can use any fish you want,even you can make chemmen mappas in the same way.I used King fish)
• In a mortar &pestle or coffe grinder crush ginger garlic and chopped shallots (or you can use it as chopped )
• In a bowl mix all the powders to make a paste
• Heat oil in a pan and add mustard seeds.When they pop up add curry leaves,green chillies,Crushed spices and sauté well.When they have a flavor add the masala powder's paste and mix it well
• Add thin coconut milk and mix through thoroughly
• Add the fish pieces, salt and quartered tomato and simmer it covered for 15 minutes or until the fish pieces are cooked
• When the fish is cooked and the gravy is thick add thick coconut milk , swirl it around the pan and simmer for 2 minutes.
• Remove before it boils.

Serve warm

PALKATTI PARIPPU CURRY (cottage cheese)

Ingredients:

1. 1/2 tsp turmeric (haldi) powder
2. 200 gms Palkatti (cottage cheese)
3. 2 tblsp red chili powder 
4. salt  to taste
5. 1tblsp. lemon juice
6. 5 tblsp ghee
7. 100 gms chana dal
8. 2 tsp sugar (cheeni)
9. spices:
10. 3 black papers (kali mirch danna)
11. 3 clove (laung)
12. 2 cinnamon (dalchini) 
13. 2 black cardamom (elaichi moti)
14. 2 bay leaves (tej patta)

Method:

• Roast all ingredients for masala in 1/2 tsp oil and grind to make the powder.
• Soak chana dal for 3-4 hours in water.
• Cut Palkatti (paneer) into pieces and fry in ghee.
• In a pot melt ghee and mix in masala powder.
• After 2 minutes mix in the chana dal, salt, red chili powder and turmeric powder.
• Add a little water and stir fry on medium heat.
• When the dal is cooked, mix in sugar and lemon juice and stir.
• Mix paneer pieces and serve warm.

PARI KIZHANGU CURRY

Ingredients:

1. 1 cup cooked moong dal
2. 2-3 boiled medium size potatoes
3. 2-3 medium tomatoes
4. 4-5 nos. green chillies
5. half inch piece grated ginger
6. few sprigs of curry leaves
7. few sprigs of coriander leaves
8. For Seasonings
9. 1 tsp mustard seeds
10. 1 tsp jeera
11. 1/2 tsp methi seeds(optional)
12. 1/2 tsp turmeric powder (optional)
13. 1/2 tblsp oil/ghee

Method

• Heat oil, add the seasonings, tomatoes, green chilly, ginger, curry leaves, coriander leaves and fry well on medium flame till oil floats.
• Add the boiled potatoes, cooked dal & boil it for 5 -7 minutes. (can add water to dilute).
• Serve hot with Pulkas/ Roti/ Rice/ Puris.

DAL RADISH

INGREDIENS
1 cup toovar dal (soaked in water for one hour)
2 radishes
1 large tomato
1 large onion
1 tblsp sambhar powder
1 tsp jaggery
2 tblsp finely grated coconut
a little mustard
2 sprigs of curry leaves
6 whole cashewnuts
2 tblsp oil
Salt to taste

METHOD

• Wash, peel and cut radish in round pieces.
• Put mustard in a wok and when it splutters fry chopped onion till golden brown.
• Add curry leaves, chopped tomatoes. grated coconut and fry for a few minutes.
• Put sambhar masala and stir.
• Now, add toovar dal and radish pieces.
• Put salt and two cups of water and cook on low heat.
• when it is done serve with hot rice.

KORI GASSI (Manglorian Chicken Curry)

INGREDIENS

1.  500 gm chicken

2. 1 coconut-grated

3. 20 gm whole red chillies

4. 15 gm coriander

5. 1 tsp peppercorns

6. 1/4 tsp fenugreek seeds

7. 100 gm onions

8. 1 tsp cumin

9. 20 ml refined oil

10. 30 gm tamarind pulp

11. 1/4 tsp turmeric powder

12. 4 flakes of garlic

13. 250 ml wat

METHOD

•  Roast the red chillies, coriander, peppercorns, cumin and the fenugreek seeds in oil.
• Grind together the grated coconut, garlic and roasted masalato a fine paste with a little water.
• Marinate the chicken with salt and turmeric for 30 minutes.
• Heat oil. Add onions. Saut?ill a light brown.
• Add masala and cook for 20 minutes.
• Put in 250 ml of water and simmer for 30 minutes.
• Add chicken and cook until done. Put in the tamarind pulp.
• Add the tadka made with the cumin, fenugreek seeds and the onions.

Served with Rice or Roties

MUGLAI PARATHA

Ingredients

250 gms plain flour (maida)
4 big size potatoes
2 tbsp besan (Bengal gram flour)
1 tbsp sesame seeds (til)
100 gms oil
1 small piece ginger (adrak)
2 green chillies
1 tsp garam masala
salt (to taste)
1 small bunch coriander (dhania)
1/2 tsp dried mango powder (amchur)

Method

• Mix oil and salt in plain flour. 
• Make dough with water as parathas. 
• Boil potatoes and peel them. 
• Do small pieces of them. 
• Grate ginger,cut green chillies in small pieces. 
• mix garam masala,salt,ginger, green chillies ,mango powder in potatoes. 
• Make small puris of plain flour then puri ko slightly seke.then equally spread potato masala on puris 
• Spred ths grem flour paste on the potatoes. 
• Then spred tilli and spred corriander leaves. 
• fry both the sides and cover it with a plate. touch some oil

Chicken Muglai Biryani Rice Recipe

Ingredients

• 500g/18 oz chicken, skinned and cubed
• 150ml/2/3 cup natural (plain) yoghurt
• 3 large cloves garlic
• 2.5cm/1 in ginger root
• 150ml/2/3 cup oil
• 5 small onion, thinly sliced
• 2 bay leaves
• 5ml/1 tsp cumin seeds
• 5ml/1 tsp garam masala
• 5ml/1 tsp ground turmeric
• salt
• 225g/8 oz canned tomatoes
• 100ml/6 1/2 tbsp water
• 30ml/2 tbsp chopped fresh coriander (cilantro)

Rice

• 45ml/3 tbsp ghee
• 5ml/1 tsp cumin seeds
• 3 bay leaves
• 150g/5 oz basmati or patna rice
• 5ml/1 tsp garam masala
• 1.5ml/1/4 tsp grated nutmeg
• 1.5ml/1/4 tsp ground mace
• salt
• 100g/2/3 cup raisins
• 50g/1/2 cup blanched almonds, halved
• 50g/2 oz cashew nuts, halved
• 300ml/11 fl oz water
• 1.5ml/1/4 tsp saffron
• 45ml/3 tbsp warm milk

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Method:

1. Blend the yoghurt, garlic and ginger to a smooth paste in a blender or food processor. Add the chicken pieces and leave to marinate for 2 hours. Heat 90ml/6 tbsp of oil and fry the onions until golden brown. Remove them from the pan. Add the remaining oil and fry the bay leaves and cumin seeds for 1 minute.
2. Add the chicken pieces and fry for 5 minutes. Gradually add the marinade and cook until all the liquid has been absorbed. Stir in the ground spices and salt then the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
3. Add the water, bring to the boil then cover and simmer gently for 15 minutes until tender, stirring occasionally. Stir in the coriander. Meanwhile, make the rice. Heat  the ghee and fry the cumin seeds and bay leaves for 1 minute. Add the rice and fry for 2 minutes.
4. Stir in the ground spices and salt then the raisins and nuts. Add the water and mix thoroughly. Bring to the boil, cover and simmer gently for 10 minutes. Remove from the heat and stand for 5 minutes. Dissolve the saffron in the milk.
5. Arrange layers of chicken, onion and rice in a heavy-based pan until all the ingredients are used up. Sprinkle over the saffron milk, cover and cook for a further 2-3 minutes over a low heat. Remove from the heat and leave to stand for 5 minutes. Invert on to a serving dish and serve hot with purees, raita, dal and vegetable kofta curry.