Methi Brinjal Subji

Ingredients:

1 large Eggplant

4 Tomatoes or 1 can of tomato paste

2 Onions

Few Kasoori Methi (dried methi leaves)

Garlic Ginger paste

Salt and Chilli Powder

Method:

1.Slice the Eggplant in circle-shaped pieces. Dont cut them in tiny pieces , slice them big and round. Sprinkle salt on both sides of each brinjal slice and lay each of the slice on a newspaper or paper-towels for about half-an-hour.

2.Cut onions. Take a large pan, pour 2 spoons of oil, put the cut onions, fry them golden brown. Add ginger-garlic paste and fry.

3.Later add diced tomatoes or tomato paste and cook for 5 minutes and keep it aside.

4.Take a second pan and heat oil. The amount of oil -as needed to fry brinjals. Take each slice of brinjal which was salted and dried, press the excess water with paper towels. (This water appears due to the salt applied)

5.Fry each slice in a manner similar to papads, remove the slice of brinjal once its brown in colour and press with paper towel to remove oil and put it in the pan containing tomato. Repeat the frying process for each slice and put each in tomato gravy.

6.After frying brinjal slices and putting them in the tomato gravy, cook it for a while, add salt and chilli powder according to taste. Sprinkle methi (fenugreek) leaves and mix. Cook for 2 minutes and serve.

Batata Poha Recipe

Ingredients:

2 cups thick poha

1 onion, chopped

2 potatoes, chopped small

¼ cup roasted groundnuts

2 green chilies

2 tbsp chopped coriander leaves

4 tbsp freshly grated coconut (or dessicated coconut)

½ tsp turmeric powder (haldi)

½ tsp chili powder

½ tsp mustard seeds

1 tsp oil

Salt

Water

Method:

* In a bowl, soak poha in enough water to cover the surface and a few millimeters above.

* Let sit for half an hour, or until all the water is soaked.

* Heat oil in a pan and add the mustard seeds.

* When they splutter, add the onion, stir and add potatoes.

* Cook until the potatoes are done.

* Add groundnuts and stir until they brown.

* Add the poha, turmeric powder, chili powder and salt. Mix well.

* Serve garnished with coriander leaves and coconut.

Corn Rolls Recipe

Ingredients:

10 - bread slices

2 tbsp - plain flour

oil for deep frying

For the filling:

1 teacup - canned sweet corn, cream style

1 - onion, chopped

1 - green chilli, finley chopped

1 tsp - soya sauce

1/4 tsp - ajinomoto powder (optional)

2 tbsps - oil

salt and pepper to taste

Method:

For the filling:

1. Heat the oil and fry the onion and green chilli for 1/2 minute.

2. Add the sweet corn, soya sauce, Ajinomoto, salt and pepper.

3. Mix well and cook till the mixture becomes dry. Cool.

How to proceed:

1. Steam the bread for 1 minute and roll out with a rolling pin so that it becomes thinner.

2. On the corner of each slice, spread a little filling and roll into cylinder shape.

3. Make a paste of the flour with 2 tbsps of water.

4. Seal the edges of the rolls from all sides with a little flour paste.Deep fry in oil until golden brown.

5. Cut each roll into two. Serve with chilli sauce.

Rajasthani Baby Potato Curry Recipe

Ingredients:

* 10-12 baby potatoes, peeled

* 5 cloves garlic, ground to a paste

* 1/2 inch ginger piece

* 1-2 green chillies

* 1/2 cup curd

* 1 tbsp shredded coconut

* 1/2 tsp cumin powder

* 1/2 tsp coriander powder

* 1/2 tsp cumin seeds

* pinch of hing (asafoetida)

* salt to taste

for the spice mixture:

* 2 bay leaf

* 1/2 tsp cumin seeds

* 5 cloves* 4 dry red chillies

* 2 cinnamon sticks

* 2 tbsp oil

Directions:

1. Soak the dry spices in water for 10 minutes. Drain the water and grind them finely. Keep aside.

2. Grind the ginger and green chillies to a fine paste. Keep aside.

3. Pressure cook the baby potatoes and keep aside.

4. Heat the oil in a pan. Add cumin seeds and asafoetida. Once the cumin seeds starts to crackle add the garlic paste.

5. Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.

6. Turn the heat to low and add the dry spice mixture. Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.

7. Add the curd, coconut powder, cumin powder, coriander powder and salt.

8. Add the cooked baby potatoes.

9. Let the mixture simmer for 15 minutes or till the water evaporates.

10. Ready to serve.

Sponge Cake Recipe

Ingredients:

* 250 gms Margerine/butter

* 250gms Finely ground sugar

* 250 gms Maida

* 6 eggs

* 1 pinch baking powder

* few drops vanilla essence

Procedure:

# Seive the sugar seperately and the maida and baking powder seperately and keep aside.

# Cream the butter/margerine until very soft (wooden spoon-circular motion).

# Gradually mix the sugar (wooden spoon- circular motion).

# Beat egg in a bowl till fluffy (egg white first and then the gradually mix the egg yolk) (egg beater).

# Slowly mix the egg in the batter (stainlees steel spoon-cut and fold method).

# Spoon by spoon mix in the seived maida and baking powder (stainless spoon-cut and fold method).

# Grease the baking tin and pour the mixture in the tin.

# Pre heat the oven at 250* and bake the cake for 20 mins.

# Remove the cake from the tin and cool on a rack

రవ దోస Recipe

Ingredients:

1 teacup rava (semolina)

1 teacup rice flour
1/2 teaspoon cumin seeds

2 green chillies, chopped

a pinch of asafoetida

a few curry leaves, chopped

a few cahsewnut pieces and a few dried

coconut pieces (optional)

1/4 teaspoon soda bi-carb
3 teaspoons oilghee for frying

salt to taste

Method:

1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.

2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.

3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.

4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.

5. Serve hot with coconut chutney

Kaju Mysore పాక్ Recipe

Ingredients:

1/3 cup (50 grams) cashewnuts, powdered

1/3 cup (50 grams) plain flour (maida)

1/2 cup melted ghee, warm

1/2 teaspoon cardamom (elaichi) powder

3/4 cup (150 grams) sugarFor pouring into the flour mixture

3 1/2 cups melted ghee, హాట్

Method:

1. In a bowl, combine the cashewnuts, flour, ghee and cardamom powder and mix well. Keep aside.

2. In another pan, combine the sugar with 1/3 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.

3. Add the cashewnuts and flour mixture and mix well, over a slow flame, stiring in one direction.

4. Pour the hot ghee , a little at a time from a height so that it trickles in a thin stream into the cashewnut mixture. Keep stirring with a ladle in a clockwise direction, adding larger quantities of the ghee towards the end.

5. When the Mysore pak expands and some ghee separates, sprinkle 1/2 teaspoon of cold water on the pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.

6. Pour the mixture into a tray or a thali approximately 100 mm. (4″) in diameter. the sides of the thali should be at least 50 mm. (2″) high.

7. Allow it to set a little. Then, crack a small hole on one side and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.

8. Cut into 12 squares and store in an air-tight container.

Mysore Rasam, Sambar dishes

Ingredients:

Dhal 1/4 cup well cooked and diluted

Tomatoes, medium sized 2

Tamarind (imli) a small lemon size

Turmeric powder 1/4 tea spoon

Hing 1/4 tea spoon

Salt to taste.

Coriander leaves 3 tea spoons chopped fine

Finely chopped - 1/2 tomato.

Seasoning:

Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:

Dhania 2 tea spoons

Thur dhal 1 tea spoon

Coconut grated 3 tea spoon

Jeera 1/4 tea spoon

Black Pepper 1/4 tea spoon

Red Chillies 5 to 6

Roast the above items in ghee and grind finely.

Method:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.Season with ghee and mustard.Serve hot with rice. Vadas can also be soaked and served as Rasam Vada

Chicken Lollipop

Ingredients:

Minced Boneless chicken - 200 gms

Ginger Gaelic paste - 4 tsp

Salt to taste

Pepper powder - 1 tsp

Chilli powder - 1 tsp

turmeric powder - a pinch

Coriander powder - 1/2 tsp

Sugar - 1/4 tsp

Garam Masala powder - 1/2 tsp

tomato sauce or ketchup - 1tsp

Chicken Legs without skin and flesh - 6 - 8.

Rice Flour - 100 gms

eggs- 1

Method:

Add the above ingredients except the chicken legs and mix them together and make them into a fine mixture and make 8 balls out of the total mixture and stick one leg to each ball from the center.Then Heat 400 gms of oil in a pan and then when the temprature is really hot, Add the Lollipops to oil with the flesh side down.Let the chicken Balls deep fry for about 4 -5 minutes each and then take them out and dry them .Serve them with Lemon and cut vegetables.

Crispy Fried Okra

Ingredients:

* 1/2 cup tapioca flour

* 1/3 cup all-purpose flour

* 1 teaspoon baking powder

* 1/2 cup water

* 1 pound okra pods, trimmed

* 1 cup cooking oil to fry

* Nam Pla Prig Sauce (recipe below)

* 2 tablespoons fish sauce,

* 1 slice shallot or garlic clove,

* juice of 1/4 lime,

* 1 to 4 sliced chiles

Method:

1. Mix the flours, baking powder and water together.

2. Stir to mix well, then drop the okra pods in and stir again.

3. Heat oil in a wok or frying pan over medium heat.

4. Test by adding a drop of batter; when it puffs up immediately, the oil is ready.

5. Remove pods from the batter one at a time and add to the wok, taking care not to crowd.

6. Fry until lightly brown. Drain and keep warm until all the pods are cooked.

Methi Dosai

Ingredients:

Rice 3 cups

Fenugreek seeds 1 tsp.

Poha (pufffed rice) ½ cup

Sour curds ½ cup

Oil for fryingAs required

Salt To taste

Method:

1.Wash and soak rice and fenugreek seeds separately for 5-6 hours.

2.Wash the poha, mix the curds and fenugreek seeds and grind to a fine paste.

3.Then add the rice and grind further to a fine paste.

4.Remove, mix it well with salt and keep aside for 8-9 hours.

5.Keep the tava on the fire and rub with a little oil.

6.Take 1 deep spoon of batter and spread it around.

7.When the dosa turns brown and crisp remove and serve with chutney

Peas Masala

Ingredients :

To Grind;

Onion - 1

tomato - 2

Ginger & Garlic paste - 2 tsp

Cinnamon - 2

cloves - 2

cardomom -2

Method:

Grind the above together.Heat 12 tsp oil in a pan and add the above ground paste to the oil and keep in a low medium heat and leave it to boil until the oil seperates from the paste.Then add the peas , then add 1 cup of water and add 3 tsp of chillipowder , 2 tsp coriander powder , 5 tsp garam Masala , salt to taste.Keep in low flame ,lid closed for about 20 minutes.Finally add fresh coriander leaves

Gobi Mutter Masala

Ingredients :

Cauliflower - 1

Peas - 2 cups

Salt

Oil - 2 1/2 tsp

Tomato sauce - ½ cup

Cinnamon - 2

Cloves -4

Aniseed or sombu - ½ tsp

To grind :

Onion - 2

Garlic - 10

piecesJeera - 1 tsp

Coriander - 1 1/2 tsp

Cashews - 15

Chilli powder - 1 1/2 tsp

Green chillies - 5

Turmeric powder - ½ tsp

Method:

Cut the cauliflower into big pieces, wash them in cold water and salt. And cook the separately with peasHeat some oil in a pan add the cloves, sombu and cinnamon .Add the ground paste to it, let it boil till the oil separates from the masala.Add the cooked vegetables.Let the masala come to a boil with the vegetables.Add the tomato sauce to them .After two minutes remove them from the stoveFinally garnish them with coriander leaves and curry leaves.

potato masala

Ingredients :

Onion - 1

Potatoes - 3

medium sizeTomato - 1

Ginger - small pieceTurmeric powder - ½ tsp

Chillli powder - 1 ½ tsp

Jeera - ½ tsp

Coriander leaves

Method:

Cook the potato separately.Mash them well, and add the salt, turmeric powder & chilli powder.Heat some oil in a pan and add the jeera to it, Add the onions and fry them well,then add tomatoes to them.After they are cooked add the potato paste to them.Let them come to a boil, then add the coriander leaves and serve them withhot pooris or chappathis.

Cheesy Popcorn, recipe for kids

Ingredients:

* 6 cups popped popcorn ; plain flavor

* 2 tbsp butter or margarine; melted

* 1/2 cup Parmesan cheese; grated

* Salt to taste

Method:

Place popcorn in a shallow baking dish. Drizzle butter over popcorn and sprinkle cheese evenly. Stir. Serve immediately.

Almond Snack Mix

Ingredients:

1 (17 ounce) box Rice Chex

2 3/4 cups sliced almonds

1 cup granulated sugar

1 cup light corn syrup

3/4 cup butter (no substitutes)

1 teaspoon almond extract

Method:

In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250 degrees F (hard ball stage). Remove from the heat stir in extract. Pour over cereal mixture mix well. Spread onto wax paper-lined baking sheets. Store in an airtight container.

FRENCH FRIES

Ingredients:

6 large baking potatoes,

cut into stripsOil for deep frying

Salt

Method:

* Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width

* Soak potatoes in ice cold water for 1 hour at room temperature. Drain well pat dry with paper towels.

* Heat oil in deep fryer to about 375°.

* Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

Channa Palak

Ingredients :

1 cup white channa

1 cup spinachleaves

1 onion

2 tsp ginger-green chilli paste

1 tsp channa masala powder

1 tsp garam masala powder

Salt/Oil as needed

Method :

Soak white channa for 5 hrs and boil till soft.Chop cleaned spinach leaves and par-boil for 5 mins.Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.Now add the garam masala and the spinach. Mix well.Add the boiled channa and simmer the gravy. Add salt to taste.Once the gravy is done sprinkle coriander leaves.In a separate pan heat 1 tbsp ghee or butter.When hot add 1 tsp channa masala and pour over the gravy.Serve hot.

Chana Dal With Pumpkin

Ingredients :

1 cup chana dal (Bengal gram)

250 gm pumpkin

2 tomatoes

3 pods of garlic

½ piece of ginger

2 green chilliesa

bunch of curryleaves

1 onion

1 tsp turmeric powder

2 tbsp oil

1 tbsp tamarind pulp

salt to taste

Method :

Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Beetroot Gravy

Ingredients :

½ cup moong dal

3 beetroots

1 onion

2 tomatoes

2-3 green chillies

4-5 flakes of garlic

½ tsp pepper

½ tsp cumin seeds

1 tsp rice

2 tsp sugarcurry leaves

Corainder leaves for garnishing

1 tsp lime juice

2 tsp ghee

Salt to taste

Method :

Cut the onions, tomato and beetroot into small pieces.Heat ghee in a tava, allow the curry leaves to splutter.Add the onions first, when golden brown tomato and then beetroot.Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.Remove it from the tava and add lime.Garnish it with corrinder.

Brinjal Bharta

Ingredients :

1 large-sized brinjal

1 tbsp mustard oil

2 green chillies (finely chopped)

1 medium-sized onion (finely chopped)

salt to taste

Method :

Roast the brinjal over fire till it is nicely cooked.Cool and remove the skin.Mash the roasted brinjal.Mix in the mustard oil, chillies, onion pieces and salt to taste.Mix well and serve.

Brinjal Subji

Ingredients :

1 big brinjal

4-5 green chillies

tamarind lump (marble size)

1 tbsp coconut gratings

2 tsp oil

asafoetida water

salt to taste

Method :

Roast brinjal preferably over glowing embers, or chop into big piecesKeep it to boil them in just enough water.Peel the roasted whole brinjal or boiled pieces and keep aside.Crush together green chillies, tamarind and salt in a broad wooden bowl.Combine coconut gratings (optional.Put desired quantity of water.Mash brinjal or its pieces in the blend.Put a little raw oil and a few drops of asafoetida water. Mix and serve

Green Peas Pakora

Ingredients :

1 cup flour(maida)

½ cup wheat flour (atta)

1 tbsp oil

½ cup green peas

1" ginger-paste

1 tbsp aniseeds paste(saunf in hindi)

4 green chilies paste

oil

salt to taste

Method :

Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool.Next, you grind the peas mixture in a blender. Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough.Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch. Roll this out and fry like pooris or like parathas

Cheese Corn Capsicum

Ingredients :

8 to 10 medium capsicums

¾ cup corn kernels, boiled

½ cup grated cheese

1" piece ginger, ground to paste

5 to 6 green chillies, ground to paste

2 to 3 flakes garlic, ground to paste

1 tsp sugar

Salt to taste

1 tbsp oil

Method :

Heat oil in a vessel, add all the grounded paste and fry for one minute.Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate.Keep aside. Boil water in a large pan.Slit the capsicum horizontally just below the stalk.Should resemble a jar with a lid. Scoop out the seeds.Place them in boiling water and simmer for 2-3 minutes.Drain and put on kitchen towel to remove excess water.Stuff the filling and cover with the caps. Secure with string.Place in casserole, dab with very little butter and bake in hot oven till tender.Remove strings and serve hot.

Malai Mutter Paneer

Ingredients :

1 packet paneer

2 cups peas

½ cup light cream

cashews

Chopped coriander

2 tbsp tomato paste

2 red onions

1 tbsp ginger-garlic paste

1 tbsp khus-khus

1 tsp masala powder

3 elaichisred

chili powder

Method :

Grind the ingredients from 6 to 12 in a food processor.In a saucepan,add 3 tbsp of oil and add some cumin.Then add the paste from the food processor.Cook for about 10 minutes till all the water evaporates.Now add the peas,cover and cook for 5 minutes.Meanwhile cut the paneer into 1 inch cubes.Fry the cashews in little ghee.Add cream to the saucepan and cook for 15 minutes.Now add the paneer,cashews,chopped cilantro and salt to it.Mix well and heat up.

Kashmiri Damaloo

Ingredients :

5 potatoes

2tsp deghi mirch

2 tsp saunf powder

½ tsp sund powder

½ tsp garam masala

2 to 3 lavang

2 badi elaichi

1 small stick dalchini

1 choti elaichi

Oil

Salt to taste

Method :

Boil and peel the potates leave them to cool at room temperature.Make small holes in boiled potatoes with the help of a fork from all sides.Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also.Sprinke a hand full of water over these potatoes while in oil only and when they have become red.Take out potatoes in a dry dish.Take another pan with lid and put oil for cooking.When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out.When done put deghi mirch and put a mug of water immediately otherwise the curry would become black.Now put rest of the masalas in this curry and bring to boil for 5 mins.Put the fried potatoes in this curry and cover the pan with a tight lid.Simmer for 1 hr. and keep on checking in between so that water does not dry.Replace from heat when the gravy has becomes thick and oil has come up.Ready to serve.

Malai Kurma

Ingredients :

For the greavy :

Badam, kaju, pista.

(1/2 cup grated)

3 tbsp white cream (malai)

½ cup grated shing (peanuts)

2-3 tomato paste

Green chillies,

ginger paste,

garlic pasteGaram masala,

red chilli powder

for the vegetables :

(boiled)French beans (1 cup cut in cubes)

carrots,green peascorn cubes, onions.

Corrainder leaves for dressing

Method :

Grind the ingrediants given in gravy in the mixer first, heat the ghee or butter in the vessel and fry the onions till it is brown.Add the green chillies ginger and garlic paste.Then put the gravy and fry and stir it for 5 min.Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure cooker.Mix the all ingredients well for 15-20 min.Serve with corainder leaves.

Jackfuit And Potato Tarkari

Ingredients :

500 gms unripe jackfruit

400 gms potato

1 medium-sized onion

1 cup mustard oil

2 bay leaves

½" peace of cinnamon

3 cloves

2 cardamoms

2 dry red chillies

1 tsp garam masala powder

1 tsp cumin seeds powder

1 tbsp coriander powder

salt to taste

For garnishing :

Coriander leaves (chopped)

Method :

Peel the jackfruit and cut into cubes.Heat a pan of water and add salt to it.Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.Drain out the water and keep aside.Peel the potatoes and cut into cubes.Sprinkle salt and keep aside.Slice the onions into long pieces.Heat the mustard oil, leaving 1 tbsp aside.Add the bay leaves and the whole spices and allow to splutter.Add the onion and fry till it is a light golden brown in colour.Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.In another pan, heat 1 tbsp of oil and add the spice powders.Sprinkle this over the prepared jackfruit and mix well.Transfer to a serving dish and serve garnished with chopped coriander leaves.

Paneer Pasand

Ingredients:

500gm paneer cubed (small)

6 finely chopped onions (pyaz)

400 gm tomatoes (tamatar)

1 inch piece ginger (adrak)

2 green chillies (1 if you want less hot)

1 cup cream (malai)

1 cup curd (dahi)

100 gm butter (makhan)

1 tbsp red chilli powder (lal mirch)turmeric powder (haldi)

1 tbsp dried mint leaves (pudina)

1tbsp garam masala

cup milk

Salt to taste

Method:

1.Make a paste of tomato, ginger and green chilly.

2.Heat butter in a pan.

3.Add onion and saut it till it becomes soft and pink.

4.Add the paste prepared earlier.

5.Cook it on medium flame till butter starts separating from the paste.

6.Take the pan off the burner and add paneer, cream, curd, chilli powder, turmeric powder, dried mint leaves, garam masala and salt.

7.Mix the ingredients well and keep it aside for an hour.

8.Put the pan again on fire and add milk.

9.Let it simmer for 5 minutes in medium heat.

10.Put the fire off and paneer pasanda is ready to be served.

Cheese cutlet

Ingredients:

Bread Slices - 8

Cheese cubes- 4

Green capsicum-1

Carrot (orange)-1

Salt - 1/4 tsp

Black Pepper-1/2

Ravva(suzi)-2 tsp to roll cutlets

Oil for fry

Method:

1. Cut capsicum and carrot in small pieces.

2. Grate cheese.

3. Mix with cut capsicum,carrot.

4. Add salt and pepper and filling is ready.

5. Now remove the sides of bread and soak in the water for few seconds.

6. Squeeze water from bread and fill the prepared filling and pack it by giving heart shape.

7. Roll all the cutlets in suzi.

8. Deep fry till the golden brown.

Aloo Palak Recipe

Ingredients :

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

Method:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender.Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates.Add spinach and potatoes.When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juiceJust before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

Garlic flavored pizza

Ingredients:

1 cup water

1 envelope (2 and 1/4 tea spn) active dry yeast

1/2 tea spn sugar

3 cups(approx) all purpose flour

1 tea spn salt

Olive oil

1 tea spn chopped garlic

Method:

Heat water till it is lukewarm (105 F). I usually microwave it for 10-20 secs.Now add the yeast, sugar, 1 tea spn olive oil. Leave it for about 10mins till the yeast becomes active. You can see some bubbles on top which shows it’s active.In a pan, heat a little olive oil and fry the garlic till it becomes brown.Now add salt, 2 cups of flour, garlic and mix. If necessary add more dough till it can be handled easily (but still a bit sticky. I would say something like chapathi dough). Knead it on a lightly floured surface for few mins. (Do not knead for long, just 2-3mins is enough).Apply olive oil to a large vessel. Transfer the dough to the vessel. Cover the vessel with a plastic wrap and leave in a dry warm place for about 1 and half hours (or until it is doubled in size).Take the pizza dough out from the vessel and spread it into a large disc. Drizzle some olive oil on top.Spread a little corn meal over the pizza stone. Keep the disc on it.How to assemble pizza:Preheat the oven to 450F for 10mins.Top with your favorite sauce(I use marinara sauce), vegetables(I use olives, onions, capsicum, sun dried tomatoes, jalapenos) and mozzarella cheese. Spread a little pepper and salt(optional). Drizzle little olive oil.Bake at 450F for about 12-15mins.Serve hot with your favorite sides.

Butter Milk Kadi

Ingredients :

2 cups butter milk (thick)

1 cup water

½ cup coconut gratings

4 green chillies

1 small piece haldi

1 tsp jeera

3 tsp ghee

½ tsp mustard seeds

1 sprig curry leaves

salt to taste

Method :

Grind coconut gratings with haldi smoothly.While removing masala put green chillies and cumin.Grind for another 2 minutes.Put enough water to bring the kadi to desired consistency.Put salt. Keep it to boil. Then put thick butter milk.Again bring to boil. Take out from flame.Season with mustard and curry leaves in ghee.

Vegetabl Green Palav with Green Ppeas

This palav is made using rice and fresh green peas.

This dish looks and tastes good.

You can make this as the main dish and serve it along with a vegetable curry.

* 1 cup basmati rice

* 1/2 cup fresh green peas

* 1/2 tsp salt

* 2 tblsp vegetable oil

* 1/4 tsp cumin seeds

* 2 small green chillies - deseeded and minced

* small piece of ginger - minced

* 1/4 tsp turmeric

* 1/4 tsp garam masala

* 1-1/2 cup water

* cilantro leaves - washed and cut into tiny pieces

Wash the rice under flowing water to remove any dust.

Keep a large non-stick skillet on heat , add 2 tblsp vegetable oil.When the oil is hot, add cumin seeds and fry for 1 minute.Then add chillies, ginger and turmeric.Now add rice, salt, green peas, garam masala and water and bring to a full boil.Then reduce the heat to low, cover with a tight-fitting lid and slowly cook for 20 - 25 minutes, until all the water is absorbed and the rice is tender and fluffy.Turn off the heat and let the rice sit for 10 minutes.Transfer to a serving bowl, garnish with cilantro and serve hot.

Mint leaves and Coriander leaves pakodi

Ingredients:

Besan Flour - 1cup.

Rice Powder - 1cup.

Ghee - 2tbs.

Soda powder - 2pinch.

Finely chopped mint leaves.and coriander leaves - 2cups.

Cashew nuts - 12nos.

Ground ginger and green chilly - 1tsp.

Chilly powder - 1/2tsp.Cumin seeds - 1/4tsp.

Salt to taste.

Oil to fry.

Method :
Sift besan flour and rice powder and mix it. Add salt and chilly powder to it. Rub ghee finely with the soda powder. Add it to the besan-rice mixture. Cut the cashew nuts into 3 or 4 pieces. Mix all the ingredients together with some water except the oil. Make it a thick batter.Heat oil in a pan. Pour spoon fulls of prepared batter into the oil and fry until golden

Easy and healthy fruit salad

Ingredients:

.1 apple

.1 pear

.1 banana

.A few grapes

.1 tin of pineapple pieces (in juice, not syrup)

.1 tin of mandarin orange segments (in juice, not syrup)

.1 glass of orange juice (about 150ml (6 fl oz))(You will also need a large bowl or plastic box, a large spoon, a chopping board, a knife and a tin opener)

Method:

1) Open the tins of pineapple and orange segments, and tip the fruit and juice into a large bowl or plastic box.

2) Carefully cut the apple into quarters and cut out the apple core. Chop the quarters into smaller pieces. Put the pieces into the bowl with the pineapple and orange, and stir with a spoon. The juice will stop the apple from going brown.

3) Chop the pear in the same way, and add it to the bowl.

4) Peel the banana and slice it. Put the slices in the bowl with the grapes.

5) Pour the orange juice over the top, and stir your fruit salad.

6) Put the fruit salad in the fridge until you need it.

Nutrition Fruit Salad

Salad recipes may not be the most glamorous of foods, people tend to think of it just as the little thing before you have the main course, or worst yet, the Salad as been labeled dietary food. Well, both statements are true, but there is no need to think of the salad as some green stuff that you have to drown with a salad dressing to make it taste good.Salads are nutritious and easy to make and a great way to reach your 5 veggies a day.As we all strive to eat more healthily, salad recipes have adopted a starring role, with many main-course salads needing no accompaniment.The green salad or salad is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket put together in a manner known as vegtabling.

Cucumber salad

Ingredients:

* 3 large cucumbers, peeled, thinly sliced

* 1 cup white vinegar

* 3/4 cup water

* 3/4 cup sugar

*1 Onion (optinal)

* 1 teaspoon salt

* dash ground cayenne pepper

* dash dried parsley flakes

* 1/8 teaspoon black pepper

* dash dried leaf basil

Preparation:

Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator

Atta Halwa , Whear Flour Halwa

Ingredients:

1 cup wheat flour

1 stick unsalted butter

2 cup water

1&1/2 cup sugar

1 tablespoon chopped almonds (optional)

1 tablespoon raisin (optional)

Method:

Heat butter in a pan on low heat. Add wheat flour and fry until it gets light brown. Then add water and sugar. Stir constantly until it thickens. Serve hot. Almonds and raisin may be added for garnish.

Almond Kova burfi

Ingredients:

250 Gms Almonds

300 Gms Sugar

100 Gms Pure Kova (Fresh Kova without sugar)

1 Teaspoon Cardamom PowderPinch of Saffron

40 Gms Pure Ghee

1/2 cup Milk for grinding

Method:

1.Soak dry almonds in boiling water (Do not boil water with almonds).Pour boiling water into a vessel containing the Almonds. Allow it tobe in water for 8-10 mins. Then, peel the Almonds skin.

2.When the entire quantity has been peeled off , dry grind the entirequantity to powder form. After this take small quantities of thepowdered almonds and grind to thick paste by adding very smallquanty of milk. Grind the entire quantity to thick paste, -Thickconsistency.

3.Transfer the ground thick paste of Almonds to a frying pan (Kadai).

4.Add 300 Gms sugar to the thick paste . Add Saffron leaves andcardamom powder. Mix well and heat gently at the same time stirringcontinuously with out interruption till the entire mass becomes thichand sticks to the sides of the Pan.

5.Take the pan away from the stove and add 100 Gms Pure Kova andmix well. Allow it to gradually cool till the entire mass becomes thicksimultaneously stirring. Keep on stirring till it is almost luke warm.

6.Smear ghee on to a flat plate . Transfer the entire mass on to the plateand roll it with the help of a balon (Chapati roller) uniformly. Whencool cut into Diamond shaped burfies.

Cashew Burfi , kaju burfi

Ingredients:

Cashew -100 gm

Sugar -250 gm

Ghee -1/3 cup

Milk -1/2 cup

Saffron -1/4 tsp

Cardamom powder -1/2 tsp.

Method:

1.Soak cashew in milk for an hour & grind finely along with saffron.

2.In a casserole mix sugar with 1/2 cup of water & stir well.Microwave it on High for 4 minutes to dissolve the sugar, stirringonce in between. Micro high, ghee in a cup for 1 minute.

3.To sugar syrup, add cashew paste & hot ghee. Micro high for 12 to15 minutes, stirring thoroughly twice in between. Test for soft ballstage (a drop of mixture when put into cold water should form a softbut firm ball). If not done micro high again for 1 or 2 minutes more.

4.Add spices, mix well, & pour onto a greased plate & cut whenslightly cool

Ariselu

Ingredients:

1/4 cup Sesame Seeds

1 kg Rice

3/4 kg Jaggery

Oil for deep-frying

1 cup Water

Method:

Wash the rice and soak it for about 6 hours.Drain the water and keep the rice on a cloth for drying.Make fine powder by grinding it in a mixie.Shred the jaggery and put it in a pan.Add water to the jaggery and dissolve it by boiling.Make thick syrup of this mixture on low flame.Gradually add ground rice to it and stir constantly. There should not be any lump formation.Remove the pan from fire.Prepare balls out of this mixture.Press the balls on a plastic sheet to shape them in the form of round puris.To decorate, roll the puris lightly in the sesame seeds.Heat oil in another pan.Deep-fry these puris on low flame till dark brown.Ariselu is ready.

Aval Payasam

Ingredients:

• 1/4 Cup poha (flattened rice)

• 1 Litre whole cream milk

• 5 Almonds, thinly slivered

• 5 Pistachios thinly slivered

• 5 Pinches cardamom powder

• 1 Cup sugar

• 4 Cashews, broken

• 15 Raisins

Method:

• Wash and drain the poha. Leave it aside for 10 minutes.

• Separate poha grains with your finger.

• Boil the milk in a large vessel.

• When milk starts boiling, add poha and stir gently.

• Bring to boil again.

• Simmer till milk volume reduces to half. Stir occasionally.

• Now add sugar and cardamom. Stir to dissolve.

• Add raisins and cashews. Simmer for 2 more minutes.

• Garnish with chopped almonds and pistachios.

• Aval Payasam is ready.

Kothimira Perugu Pachadi

Ingredients:

fresh coriander leaves - 1whole bunch

grated fresh coconut - 3/4

cupgreen chillis - 2

thick curd - 1 1/2 cups

salt to taste

For seasoning/poppu/tadka:

mustard seeds - 1/2 tsp

hing/asafoetida - 1 pinch

fresh curry leaves - 8-10

split black gram (minappa pappu) - 1/2 tsp

chana dal (optional) - 1/2 tsp

dry red chilli, de-seed and tear (optional) - 1

oil - 1/2 tsp

Method:

1 ) Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.

2) Transfer the ground paste onto a serving dish and combine with beaten curd.

3) Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.

4) Serve with white rice or rotis.

Mango Sambar

Ingredients:

1 cup toor dal (washed and soaked for 30 minutes)

4-5 strips tamarind soaked for 5 minutes

(paste or pulp may also be used)

1 half ripped mango, peeled and cubed

2 tbsp sambar masala

1/4 tsp. turmeric powder

1 tsp. dhania powder

1 tsp. red chilli powder

1/2 tsp. each cumin and mustard seeds

3 whole red chillies

1 stalk curry leaves

4 onions

1/2 cup pumpkin or bottle gourd boiled and cubed

1 large tomato

1 tbsp. chopped coriander leaves

2-3 flakes garlic

salt to taste

2 tbsp. oil

Method:

1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

2. Pressure cook till dal is done very soft. (Approx. 4 whistles)

3. Remove dal and beat with a whisk or churner till smooth.

4. Grind to a paste, 1 onion, 1/4 tomato, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces.

5. Heat oil, add seeds, curry leaves and allow to splutter.

6. Add onion, pumpkin, tomato, mangoes and stir fry for 2 minutes.

7. Add paste, and cook for further 2 minutes.

8. Add dal and bring to a boil on high.

9. Add enough water to get sambar consistency.

10. Check and adjust masalas as required.

11. Simmer for 12-15 minutes on low, till the aroma exudes.

12. Add chopped coriander before serving.

13. Serve steaming hot with hot idlis, coconut chutney and ghee.

Mango pachadi

Ingredients:

Mango – Raw – big sized – 1

Jaggery – 1 cup

Green chillies – 3

Mustard - 1

tspnOil – 2 tspns

Method:

1. Add just enough water and melt the jiggery.

2. Filter away the dirt and keep aside.

3. Peel the skin from the mango and chop it into thin slices.

4. Pressure cook the mango and mash it well to get the pulp.

5. Boil the jiggery to make sticky syrup.

6. Add the mashed mango pulp and stir well till it becomes a semi solid mass.

7. Splutter mustard, fry the green chillies and add it to the mango pulp-jaggery mixture.

Pulihora

Ingredients:

Cooked White Rice 5 cups

Green chillies 3-5

Ginger 1/2 inch piece

Tamarind 1 1/2 inch sized ball

Turmeric powder a big pinch

Mustard seeds 2 tsps

Whole dried red chillies 3-4

Salt to taste

Talimpu:

Peanuts 1/2

cupChana dal 1 tsp

Urad dal 1 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Broken red chillies 5

Curry leaves 8

Hing a big pinch

Oil 2 tbsps

Method:

Soak tamarind in 2 cups of water for 15 minutes and extract the pulp.Grind mustard seeds and red chillies into paste using little water.Wash, remove stems and slice green chillies into halves.Peel and chop ginger finelyHeat oil in a pan, add peanuts and when they start to turn brown add all other talimpu ingredients in order.Then add sliced green chillies, ginger, tamarind pulp, salt and turmeric powder.Leave the tamarind mixture to bubble for 10-15 minutes until the oil separates and then remove from heat.In a wide pan, add cooked rice and above cooked tamarind mixture.Combine everything together and then add ground mustard red chilli paste and tbsp of sesame oil.Mix thoroughly and serve with a cup of plain yogurt.

Rakhi Recipe Vermicelli Kheer

Ingredients:
1cup Roasted Vermacili1.5 liter Milk½ tsp. Cardamom Powder½ tsp. SaffronDry fruit and resins.

Method:

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

Rakhi Recipe Vegetable Pancakes

Ingredients:

250 grams Besan3 tbsp Maida2 tbsp cornflour3 tbsp rice flour1 teaspoon baking powder1 Potato (large) finely chopped1 carrot (large) finely chopped2 onion, chopped½ cumin powder½ turmeric powder3 spring onions, finely chopped1 tablespoon fresh lemon juice1-1/2 cups (375 ml) oil1 cup (250 ml) water, approximatelySalt and red chilly powder to taste300 ml waterOil for shallow frying.

Method:

Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes. In the mean time grease a pan and heat it. Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides. Serve hot with green chutney or tomato ketchup.

Rakhi Bandan Pakoras Recipe

Ingredients:

250 grams besan½ tsp. turmeric½ tsp. red chilly powder1 tsp. dried pomegranate seeds1 tsp. Coriander paste1 medium sized onion, chopped1 medium sized potato, chopped1 green chilly chopped.Salt to taste.

Method:

Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Drop chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces using a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney

Rakhi Recipe Mal Pua

Ingredients:

250 grams plain flour, siftedwater1 tbsp. powdered sugaroil for fryingSugar Syrup500 grams sugar625 ml waterGarnish1/4 teaspoon ground cardamomRose waterFresh cream sweetened

Sugar syrup:

Put sugar and water in a saucepan and bring to boil. Simmer for 8-10 minutes till thick syrup is formed.

Method:

Mix sifted flour, sugar and water to form smooth, medium thickness batter and keep aside for 30 min. Heat oil in a shallow flat bottomed pan. Carefully spread the mixture in the pan and fry till golden brown. Transfer the pancake into the sugar syrup. Serve hot garnished with cardamom, rosewater and fresh cream.

Banana Cutlet Rakha Bandan Recipe

Ingredients:
6 Raw bananas1/4 cup fresh peas, boiled1/4 cup beet root, boiled and finely chopped1 tbsp. each mint leaves & coriander leaves finely chopped4-5 green chillies finely chopped1" piece ginger grated(optional)1/2 tsp. each mustard & cumin seeds1/2 tsp asafetida1/2 tsp. turmeric powder1 tsp. Amchuroil to deep fry1-1/2 cups Breadcrumbssalt to taste
Method:
Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well.Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

Raksha Bandan Tamarind Rice

Ingredients:
3 cups Rice cooked with 1 tbsp butter/ghee/oil1/2 cup thick Tamarind extract3 tbsp Channa Dal2 tbsp grated Ginger2 level tsp Red Chili powder1 level tsp Turmeric powder1/4 tsp Asafetida powder6-8 Green Chilies slit in two3-4 dry ChiliesFew Curry Leaves5 tbsp Cashew nuts (broken up and kept)- Optional1/2 cup Vegetable OilSalt to Taste
Method:
1. Heat ½ cup vegetable oil.2. When the oil is hot add the chana dal, dry chillies, curry leaves, green chillies, asafetida powder or a small piece of solid Asafetida.3. Fry until the Dal is golden brown.4. Now, add the salt, turmeric powder, chili powder, grated ginger, broken cashew nuts and stir for a few minutes on a low flame. Don't let the turmeric and chili powder burn.5. Boil for 15-20 minutes till the quantity reduces to half and the mixture becomes thick.6. Put the cooked rice in a dish, add the prepared mixture and required quantity of the Tamarind extract.7. Mix to the rice and stir well. Keep covered until ready to serve

Bengali Fish Curry Recipe

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides.
Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked.
Garnish with cilantro.

Aakakaraka Kura (Teasel Gourd)

Ingredients:

* Aakakarakayalu (Teasel Gourd) – 3 (Big)

* Onions – 2 (Big)

* Red Chillies – 5 Or To Taste

* Curry Leaves – Few

* Turmeric Powder – 1/4tsp

* Salt To Taste

* Oil – 10tsps

* Black Gram – 2tsps

* Mustard Seeds – 1tsp

* Cumin Seeds – 1tsp

Wash and clean the Aakakarakayalu and cut them into thin slices. Peel the onions and cut them also into thin slices. Cut the red chillies into small pieces and keep them aside.

Method:

Take the Aakakarakaya pieces into a microwave safe bowl and add some water. Place this bowl in microwave oven with partially covered lid. Microwave the vegetable for 7 minutes. Then stir once with a spoon and cook on high power for 7 minutes. Give 5 minutes standing time. Heat a pan and add oil to it. When oil is hot add black gram and fry till the seeds change color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Now add red chilli pieces and curry leaves and fry well. Add the thinly sliced onions and fry till they are brown in color. Then add the cooked Aakakarakaya pieces and mix well. Add turmeric powder and salt. Mix well. Now cover the pan and cook on slow flame for 5 to 7 minutes.serve hot with rice.

Tomato Garlic Chutney Receipe

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Method:

* Put the tomatoes in boiling water for 5 minutes.
* Take out from the water, wipe and remove their skins and cut into small pieces.
* Cut ginger into long, thin slices.
* Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
* Stir constantly until thick.
* Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
* Remove from the fire, cool and keep in air tight jar.

Fish Savoury Curry Recipe

Ingredients :

Grind coarsely
1/2" piece Ginger
5-6 Big Green Chillies
6-8 Small Red Onions
1 tbsp Red Chilli Powder
Turmeric - a pinch
3/4 tsp Corriander Powder

Other Masalas:

Curry Leaves
Salt to taste
Dried Mango Powder or tomato puree
1/2 Coconut Milk

Method :

Marinate fish in the ground masala for 10 minutes.
Remove coconut 1st milk and keep aside.
Cook the fish with the masala in 2nd or 3rd coconut milk.
When cooked, add 1st milk and boil on full flame for 2-3 minutes.

For Seasoning:

Slice small red onions and fry in a little oil.
Pour over fish curry.