Fish Curry

5-6 Garlic
3-4 shallots
Couple of sprigs of curry leaf
Salt to taste
1 tomato
1 small lemon sized tamarind soaked in water.
2 tilapia fillets cut into pieces

Masala:
1.5 tsp mix of ground fennel, cumin, pepper
1 tsp chilli powder
1 tsp coriander powder


Fry the garlic in the oil. After a minute add onion and fry until onion is turning brown. Now add curry leaf and tomato. Add all the masala and salt to taste and fry until the tomato is mushy and well blended. Now add the tamarind water.

One every thing is boiling and looks to be well mixed, add the fish pieces. Adjust the salt and let it cook.

Enjoy with rice!

Crab Masala

5 Dungeness crab
Mustard seeds 1/2 tsp
1 red medium size onion
12 medium size garlic
4 medium/Roma tomato
10 spoon coriander powder
2 spoon chilli powder
1/2 spoon turmeric
1 spoon fennel powder
1 spoon pepper powder
1 spoon cumin powder
1 cup tamarind juice
1 cup coconut milk
Salt to taste

Hear oil, add mustard seeds onion and garlic and fry. Then add tomatoes and fry. After few mins add crab. Fry for 5 mins. Add masala fry and 3 cups water.
Cook well. Add tamarind mixture and cook. Add coconut milk and stir and cook. Add coriander leaves. All done

Besi Bele Bath

Ingredients you will need:

1 cup Rice
1 cup Toor Dhal
1 large Carrot(cut into small pieces 1″ long)
Few Green Beans(cut into small pieces 1″ long)
1/2 cup green peas
1 small tomato, diced
Besibele bath paste mix
salt – to taste

For Seasoning:

4 tbsp Ghee or Oil
1/2 tsp black mustard seeds
1/4 cup peanuts or cashews
4 curry leaf stalks

Preparation:


Clean and wash rice and lentil and pressure cook them together with  5 cups of water until both rice and lentil are mushy. If you don’t have a pressure cooker, cook rice, lentil and vegetables on stove top with 7 cups of water till well done(mushy).

If the mixture is too thick, add hot water little by little. Keep it at semi solid consistency. Mix the Besi bele bath paste into this mixture.

In a small skillet, add ghee or oil. As the ghee is hot, add mustard seeds, and peanuts/cashews. As the peanuts start to change in color, Add curry leaves just switching off and add to the rice-lentil-veggie mixture.

Serve with chips.

Mutton Biryani (Non-Spicy)

Basmati Rice - 2 cup
Ground Fennel Powder - 1 tsp
Cumin powder - 1/2 tsp
Water - 4 cups
Coriander leaves - 1/4 bunch finely chopped
Mint Leaves - 1 cup finely Chopped
Tomato - 1 finely chopped
Onion - 1/2 finely chopped
Salt - to taste
Mutton - 1 lb, (chopped into small bite size pieces)

To temper:
Oil - 2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Garlic - 3/4 cloves
Ginger - 1 inch piece

In a pressure cooker, take 2 tsp of oil.
Once its hot, add the cinnamon, cloves and cardamom. Then Add the finely chopped onion. Once the onion is translucent,  add the ground ginger/garlic paste.
Fry for a few minutes and add cumin powder and fennel powder. Add salt to taste. Now add the mutton pieces.
Fry for a few more minutes, add rice, chopped coriander, chopped mint, tomato and mix well.
Now add 6 cups of water(i like the rice well cooked, so I add more water), but if you want the rice cooked right, add 4 cups.
 
Check the salt and adjust if needed.

Close and pressure cook for 5 whistles.

Enjoy!!

Chickpea Vadai - Toddler friendly

Makes 10 medium shaped vadai

To grind:
1 cup cooked chickpeas
1/4 cup cubed and cooked sweet potato
few coriander leaves
1 garlic
1/4 inch ginger piece
2-3 curry leave
2-5 mint leaves
1 tsp ground cumin
Salt to taste

In a small non-stick pan heat a little oil and add all the ingredients required to grind.
fry a little, I just wanted the garlic and ginger to fry a little and lose raw smell and the coriander, curry and mint leave to cook a bit.

Remove from the stove and let it cool. Now add it to a food processor and blend well.
Check the salt and adjust it according to taste.

Now heat the oil for frying.
Make it into small patty shape and fry until golden brown.

Note: if the mixture is a little watery, add corn starch and mix well.

This is a protein rich food and toddler approved.

Beetroot Pulao Recipe

Basmati Rice - 2 cup
Beetroot - 1 cup finely chopped
Green Peas - 1/2 cup
Garam Masala Powder - 1 tsp
Channa Masala Powder - 1/2 tsp
Turmeric powder - a pinch
Water - 4 cups
Coriander leaves - 1 tsp finely chopped
Salt - to taste

To temper:
Oil - 2 tsp
Ghee - 1/2 tbsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Onion - 5
Green Chilli - 1
Ginger - 1/2 inch piece
Garlic - 5/6 cloves

Method:

    Take a mixer and grind small onion and green chili to a coarse paste.I used 5 small onions which was big so halved them.Chop beets into small cubes, remove peas from shell rinse the veggies and keep aside.How to make capsicum rice - Step1
    In a pressure cooker heat oil  add cinaamon,cloves and cardamom, let it splutter then add ginger garlic paste , onion chilli paste.Fry till raw smell leaves.Saute in low flame for atleast 3mins.

    Then add chana masala powder, garam masala powder and turmeric powder.Fry the masala well for 5mins.

    Then add beetroot and peas and saute in low flame for 2mins.Add required salt.I soaked rice for 30mins.

    Drain water and add the rice and give a quick saute till the masalas are nicely coated with the rice.Then add water.

    cook until rice is 90% cooked. Switchoff flame and leave on the stove for a few minutes for the rest of the cooking to be done. Serve and enjoy!!

Bas Saaru

Ingredients -

Spinach Leaves -  1 bunch

Methi Leaves -  1 bunch

Cabbage – 1 Cup

Toor dhal -  3/4 cup

Sambar Powder -  2 tbsp

Tomato -  1 big

Onion -  1 big sized

Coriander Leaves -  A handful chopped finely

Grated Coconut -  2 tbsp

Salt to taste

Oil -  1 tbsp

Curry Leaves -  2 strands

Procedure -

1. Take the Toor Dhal in a vessel with salt to taste and a pinch of turmeric and add more water than we usually add for sambhar. Cook on medium flame and when the dhal is 80% cooked , add the spinach, methi and cabbage.

2. When the dhal is totally cooked. Switch off and strain the greens, cabbage and dhal in a colander. Preserve the water that is extracted after the straining. We will use this for the saaru.

3. From the strained greens and dhal mixture, take 1 cup and keep aside. With the rest make palya.

4. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato,  coriander leaves  to a fine paste.

5. Heat 1 tsp oil in the kadai and add mustard seeds, when it starts spluttering add curry leaves and grinded paste from step 5. Fry for few mins.  Add the strained water to this and mix well.

6. Check for salt and adjust accordingly. Boil the saru until the raw smell of onion goes away.

7. Serve with hot rice  and enjoy!!