Mudaliar Style Fish Fry

Mudaliar Style Fish Fry

Description
I always love fish fries with masala stuck on it. The plain chilli powder, salt, lemon juice combo fish fries you get in the restaurants tastes like “karuvaadu”…….. atleast to me.This is the way my mom fries fish and this recipe has been in our house for generations. The masala can be modified here and there to suit each ones need

Ingredients    

Salt to taste
Oil
Juice of 1 small lemon
3 stks     Curry leaves
5 stks     Coriander leaves
1½ tsp     Ginger garlic paste
¼ tsp     Turmeric powder
2 tbsp     Red chilli powder (heaped)
1 no     Green chillies
2 nos     Onion medium ( chopped finely)
10 slice     King fish (vanjaram)

Instructions
Clean the fish well and keep aside. Grind all ingredients except oil. Check for salt and rub this mixture on the fish slices and let it marinate for an hour

Take a fry pan and fry the slices till golden brown.

Aloo fry

Aloo fry

Preparation time = 15 mins
Serves = 4
Calories = Approx 140/ Serving

INGREDIENTS-
4 Potatoes (Peeled & Diced)
1 Tbsp Oil
3-4 Dried red chillies
1 Tsp Red chilli powder
1/4 Tsp Turmeric
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1 Tsp Chana dal
Salt to taste (Around 2 tsp )
2 Tbsp Cilantro (Chopped)
1 Green onion / Spring onions

PREPARATION-
1. Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, chana dal and fry.  Now add the potatoes and fry on medium heat till tender.
2. Once the potatoes get tender enough, add turmeric, red chilli powder, salt and mix well. Cook for another 2 mins and turn off the flame.
3. Sprinkle cilantro and green onion. Transfer to a bowl.

2 Minute Cup cake

2 Minute Cup cake

When i first heard about this, i was really apprehensive about the taste. And finally one day there were no desserts in my refrigerator other than ice-cream when i was really craving for a dessert. Then this stuck in my mind and  i thought may be i could give it a try. To my surprise i really liked it. The cake was moist and really good. It was soo easy and i can make it in minutes.... just 2 minutes.... Awesome!!!!
What matters when you can have a warm cake with too little work...... :)

Preparation time = 5 mins
Serves = 1
Calories = Approx 140 / Serving

INGREDIENTS -
3 Tbsp All purpose flour
3 Tbsp Sugar
1 Tbsp Cocoa powder (Hershey's)
2 Tbsp Whisked egg
3 Tbsp Oil
3 Tbsp Chocolate chips (Optional)
1 Tsp Vanilla extract

PREPARATION-
1. Mix all the ingredients in a cup.
2. Microwave for 2:40 mins.
3. Its done!!!!!!!!!!!!!! yayyyyyy!!!!!!!

 Baked Tilapia

Quick, easy and healthy fix for dinner.

Tilapia is high in protein and low in carbohydrates, sodium and fat. It also have the vitamins which boosts the cells metabolism. It is one of the few fishes which has low levels of mercury in it. Research also says that tilapia is good for you. Despite of the low omega 3's it is a good healthy fish to include in your diet.
Especially when people are on diet and wants to build up some muscles, this fish is the perfect one what they are looking for.

Preparation time = 20 mins
Serves = 2
Calories = Approx 170/ Serving

INGREDIENTS-
2 Tilapia Fillets
1 Tomato (Chopped)
1/2 Cup Feta Cheese (Crumbled)
1 Tbsp Crushed Red pepper flakes
Salt  to taste (2 tsp)
1 Tsp Ground black pepper
1 Tsp Lemon juice
1 Tbsp Olive oil
1 Tbsp Parsley (Chopped)

PREPARATION-
1. Mix tomatoes, feta cheese, salt , lemon juice, parsley, crushed red pepper flakes in a bowl ans set aside.
2. Now brush the tilapia fillets with olive oil, salt and ground black pepper.
3. Preheat oven to 375* F.
4. Spray a non-stick baking dish with oil. Place the tilapia fillets and top them with the tomato and cheese mixture and cover the tray with foil. Bake for 20 mins or till the fish gets flaky.

Serve with Cucumber slices and enjoy!!

Egg Biryani

Egg Biryani

Biryani!!!!!!!!!!! Ahhhh..... no matter how many times we make it we can never ever get bored of it. Here's one more biryani recipe..... a Complete Comfy Meal. The process seems like really tiring and confusing, but once you know how to make its the best. Its just a basic biryani recipe where in you replace all your veggies with eggs...lot of eggs or as many eggs as you want.

Preparation time = 40 mins
Serves = 4
Calories = Approx 330/ Serving

INGREDIENTS-
2 Cups Basmati Rice
8 Eggs
1 Cup Yogurt
1/4 Cup Milk
2 Onions (Chopped)
1 Tomato (Chopped)
2 Tbsp Butter
1 Cup Scallions / Spring onions (Chopped)
1 Tbsp Biryani Masala
2 Cinnamon sticks
5-6 Cloves
2-4 Cardamom
2 Mace
2 Star anise
2 Bay leaves
2 Hot peppers
1 Tbsp Ginger garlic paste
1/2 Cup Cilantro (Chopped)
1/2 Cup Mint (Chopped)
1/2 Cup Scallions (Chopped)
Salt to taste ( Around 2 Tbsp)
1 Tbsp Oil
1 Tsp Ground black pepper
2 Saffron strands
1 Tbsp Warm milk


PREPARATION-
1. Soak basmati rice atleast for 30 mins. Now bring 6 cups of water to boil along with some salt and half of all the whole spices. Add rice and cook till 80% done. Drain and set aside.
2. Boil 4 Eggs, peel and set aside. Soak saffron stands in warm milk and set aside.
3. In a bowl, beat 4 eggs, milk, salt, 1/4 cup of the chopped onions, ground black pepper and mix well. Heat a pan and add some oil. Pour the omelet mixture in the pan. Once the omelet is cooked transfer to a plate and allow it to cool. Once it is cooled, chop into pieces and set aside.
4. Heat a heavy bottomed pan and add butter. Once the butter melts, add the hard boiled eggs and fry till they get crinkled. Transfer on to a paper towel and set aside.
5. Now add the whole spices and fry for a min. Now add onions, tomatoes, hot peppers, ginger garlic paste and fry till they are caramelized. Once they are done, add yogurt, biryani masala, boiled eggs and fry for a minute.
6. Stir in the omelet pieces, half of the cilantro and mint and mix gently. Transfer this mixture into a oven safe dish and spread it in a layer. Preheat the oven to 350*F.
7. Now add the rice layer over the top. Sprinkle the remaining cilantro, mint, spring onions, saffron milk. Cover with foil and cook for 10- 15 mins.


If you are using a stove top. Just in the same vessel, add the rice layer and everything just like i did. Cover and cook on a very low flame for 5 mins.

Mooli burji / Radish fry / Mullangi kura

Mooli burji / Radish fry / Mullangi kura

I just experimented with some left over radishes and it was really awesome. This recipe goes so well with rice and roti's.

Preparation time = 20 mins
Serves = 4
Calories = Approx 100 / Serving

INGREDIENTS-
2 Cups Radish (Grated)
1 Onion (Chopped)
3-4 Hot peppers
1 Tsp Crushed red peppers
1 Tsp Garlic (Minced)
1 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1/4 Cup Cilantro (Chopped)
1/2 Tsp Salt - Approx (Or to taste - I'm writing the measurements as one of my friend have a question how much salt should be added to the recipe, :))) .... SO from now ill write down the approx measurements of how much it takes and you can always adjust later if necessary)

PREPARATION-
1. Heat oil in a pan. Add mustard, cumin, crushed red pepper flakes, garlic and saute for a min. Now add onions, salt, turmeric and saute till tender.
2. Once the onion are tender add the grated radish, mix well, cover and cook for another few mins or till all the moisture escapes from the radish.
3. Finally sprinkle cilantro and adjust seasoning. Be careful not to add too much salt as radish always have some salt content in it.

Instant Dhokla

Instant Dhokla

Ingredients:

For Batter

rice flour – 1/2 cup
besan flour – 1/4 cup
rawa/sooji – 3/4 cup
Salt – to taste
Sugar – 1 tsp
Turmeric powder – a pinch
lemon juice – 1 tsp
ENO(fruit salt) – 1 tsp
yogurt – 1/4 cup
oil – 2 tbsp
Ginger paste – 1 tsp
green chilli – 1 no chopped or 1/2 tsp chilli paste

For Tempering:

oil – 2 tsp
mustard seeds – 1/2 tsp
Dry red chilli – 2 no
Asafoetida – A pinch
Curry leaves – 5 no

For garnishing:

Finely chopped cilantro
Sugar 1 tsp diluted in warm water

Instruction:

1. Mix together all the dry ingredient except the fruit salt
2. Now mix wet ingredients (use water little by little) to make batter(Not too thick or thin)like bhaji batter.
3. Keep the steamer hot and add the fruit salt into the batter and mix well.
4. pour it into a greased pan or idli plate and steam for about 15 minutes or till toothpick.
5. For the tempering, heat the oil in a small kadai and add the mustard seeds, red chilli, curry leaves and asafoetida and pour this over the steamed dhoklas.
6. Garnish with finely chopped cilantro and diluted sugar.
7. Cut into pieces and serve with green chutney or spicy chutney.