Karavalli Fish Fry

This is a recipe from coastal Karnataka amazing recipe the fish is perfectly spiced there is no over powering tastes its soft and flaky crisp oh my so yum...

Please watch recipe demo video...

Ingredients:

250 Grams Fish Fillet 

1 Whole Lime Juice

1/4 Tsp Turmeric Powder

1 Tbsp Pepper Powder

1 Tbsp Ginger Garlic Paste

5 to 6 Green Chillies

3 Sprigs Coriander leaves

1/2 Cup Semolina

Salt as per taste

Oil for frying

Fish Fillets are available at Auchan hyper market, MG 1, Metro Bangalore

Marinate Fish:

• In a mixer jar add chilly coriander ginger garlic paste turmeric and salt grind to a smooth paste do not add water while grinding if needed add lime juice.
• Cut the fish fillets into cubes wash thrice drain excess water pat dry.
• Add the prepared masala with lime juice in a mixing bowl add the fish pieces to the marinate and mix well cover and refrigerate for a hours time. 

Method:

• Spread semolina in a plate.
• Heat oil in a wok on medium flame.
• Mix the marinated fish once more before dipping in semolina.
• Dip the fish in semolina and tap of excess fry the fish in hot oil.
• Gently flip the fish and fry till golden color drain oil and serve with lime wedges and onion...Enjoy...:) 

Mango Puliyodharai Karnataka Style Recipe

Mango/Manga Puliyodharai is one of the most famous recipes in Karnataka once the mango base is prepared it can be stored for weeks even months in refrigerator it has prefect blend of spices excellent recipe that can be packed for lunch kids of all ages will love this recipe its tangy spicy lip smacking delicious...:)

Deliciousness overload do watch the video demo comment and subscribe for more...:)

Ingredients: 
2 Raw/Green  Mango

For Masala Powder:
2 Tbsp Peanuts
3 Tbsp Dried Shredded Coconut
1 1/2  Tbsp White Sesame Seeds
2 Inch Stick Cinnamon
1 Tbsp Pepper Corns
1/2 Tbsp Cumin
2 1/2 Tbsp Channa Dhal/Split Chick Peas
1/2 Tsp Fenugreek Seeds
2 Fist Full Dried Red Chilly
12 Pods Garlic (Optional)
6 Sprigs Curry Leaf
1/2 Tsp Hing/Asafoetida

For tempering:
1 Tbsp Mustard Seeds
1/2 Tsp Hing/Asafoetida
1 Tbsp Turmeric Powder
1 Tbsp Dried Shredded Coconut
10 Red Chilly
3-4 Sprigs Curry Leaf
1/4 Cup Sesame Oil
1/4 Cup Sunflower Oil
Salt to taste

We prepare this in bulk and store for the rest of the year you may try half recipe if you like it then try the full recipe...:) oil should always be extra since it will preserve the mango.

Masala Powder: 

• Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate dry roast sesame seeds once it splutters reserve in the plate dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
• Basically all ingredients should be dry roasted separately all the ingredients have different cooking timing.   
• Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.

Method:

• Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
• Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
• In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
• Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
• Add the peanuts and salt must be a bit extra fry for 2 more minutes.
• Allow to cool and store in air tight container.

• The mango paste can be mixed with cooked rice or can be eaten with roti.
• For 2 cups good quality rice (sona masuri) add 3 cups water and pressure cook for 3 whistles till rice is cooked
• Allow the rice to cool add 2 to 3 tbsp of the mango paste mix and adjust the tang as per your taste buds.

Serve mango puliyodharai along with rice fryums...Enjoy...Happy Cooking...:)

Coorg Special Koli Saaru/Chicken Curry

Nom Nom Nom...The chicken curry was all gone in 10 minutes happily devoured the kadubu and chicken curry kya combination hai boss super...one of my favorite chicken curries normally in coorg and mangalore  they would serve this to guests visiting or prepare the curry for special occasions and specially during rainy season amazing treat for lunch or dinner you'll not feel heavy after this wonderful meal...amazing...:)

Do watch my demo video and subscribe to my channel...:)

1/2 Kilo Chicken
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Salt to taste

• Wash and clean the chicken thoroughly prick with chicken with fork and make cuts on the chicken thighs so that the masala can marinate evenly. 
• Marinate the chicken with the mention ingredients well in advance minimum time for marination 1/2 hour.

1 Medium Onion
15 Garlic Pods
1 1/2 Inch Ginger
1 Tbsp Black Pepper corns
1/2 Tsp Fennel seeds
1 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
1 Tbsp Coriander Seeds or Powder
10-15 Dried Kashmiri Red Chilies
10-12 Dried Guntur Red Chilies
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

• In a wok or heavy bottom pot boil 1 1/2 cups water.
• To the boiling water add ginger, garlic, chilies, spices and onion place a cover and allow to cook for 10 to 15 minutes on very low flame.
• Once the water reduces and the onion has cooked a bit allow to cool and add to the mixer jar to grind into a smooth paste.
• Heat oil and ghee in a heavy bottom wok transfer the masala paste to the oil and fry till oil surfaces on top add the chicken to the masala and fry a bit.
• Add salt and water till the chicken is covered place a cover and allow to cook on medium flame till the chicken has cooked till fork tender and the gravy should have reduced a bit.

Please Click here for recipe: butter-dumpligs benne-kadubu uppu-urundai

Once the gravy is done add lime and fresh coriander serve hot with Kadubu...enjoy...Happy Cooking...:)

Butter Dumpligs/Benne Kadubu/Uppu Urundai

Benne Kadubu is one of the most favorite dishes served in coorg its served for break fast lunch and dinner these lite and fluffy dumplings can be served with chutney, chiken curry and mutton or pork vindaloo.

1 Cup Cream of Rice
1/4 Cup Coconut grated
1 1/2 Tbsp Butter
2 Cups Water
Salt to Taste

Do watch the video demo...:)

• Boil water in a heavy bottom wok or pan add coconut and butter to the boiling water.
• Once the butter has melted and the coconut has cooked a bit add the rice and keep stirring make sure there are no lumps formed in the process. cover and allow to cook for 5 to 10 minutes.
• Once cooked remove from flame allow to cool.
• Form equal size roundels and place in a steamer or idly cooker to steam.
• Allow the dumplings to cook for 10 minutes till firm and and soft.

Serve hot with chicken curry and enjoy...:)

Mutton Liver Fry/Eeral Varal (South Indian Style)

This recipe can be altered and served in 2 different variations when we combine the masala with the liver it can be reduced a bit and served with gravy or allow the moisture content to dry out totally and served as dry fry.we like it semi dry the masala fry is simply superb with rice...

Ingredients:
1/2 kilo Goat Liver (I've washed the liver twice and then cut into cubes)

(try to purchase fresh liver for this recipe if your purchasing liver from super market check at the packaging date if its a day old its still stale tends to be bit on the rubbery side once cooked.)

1/4 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Ginger Garlic Paste

1 Large Onion (finely chopped)
5-6 Pods Garlic Crushed
3 Cloves
3 Pods Cardamom
1 Inch Stick Cinnamon
1 1/2 Tbsp Coriander Powder
3 Tbsp Oil
1 Tsp Ghee
Salt to taste.

Masala Paste:

1 Tbsp Onion
1 Tbsp Coconut
1 Inch Ginger
10 Pods Garlic
6 Green Chilies
1/2 Tbsp Black Pepper Corns
1/4 Tsp Fennel Seeds
2 Cloves
2 Cardamom
1 Inch Cinnamon

First Step:

• To Prepare masala paste heat a fry pan with 2 tsp oil add onion and pepper corns fry a bit then add all the ingredients ginger, garlic, fennel, cardamom, cinnamon , cloves and chilies fry all the ingredients to light pink in color remove from flame and allow to cool before adding to a mixer jar.
• Grind the fried ingredients to a smooth paste.

Second Step:

• Heat a pressure cooker with1 tbsp oil add the ginger garlic paste, turmeric powder and chilly powder fry a bit add the liver and fry add 2 cups of water and 1/4 tsp salt and bring to a boil.
• Cover and allow the liver to cook for 4 to 5 whistles till well done.

Its best to cook the liver prior this not only saves time but also helps to eliminate any funny smell.

Third Step:

• Heat a heavy bottom pan or kadai add 1 tbsp oil and 1tbsp ghee add  the cinnamon, cardamom and cloves to the hot oil and fry add the crushed garlic a fry till light pink.
• Add the onion and coriander powderto the garlic and fry till transparent.
• Add the prepared masala paste to the onion and fry a bit add the cooked liver check for salt and add salt if needed stir and cover.
• Allow the moisture content to reduce keep stirring till the oil separates to the sides squeeze in 1/2 lime juice and garnish with coriander and mint...serve hot with rice...Enjoy..:)

Demo Video in English do watch ...Enjoy...:)

Cabbage/Kosu Kootu

I received so many mails requesting me to prepare cabbage kootu past couple months i have received about 20 different mails right from europe to dubai  finally posting moms version of cabbage kootu and also dedicating this recipe to babu from europe sheikh from cannada leela & kumar from south africa shakthi velu from dubai surabhi gupta from usa and imran, joshi, krithika & abhi from India thank you for following my videos and blogs regularly wishing you all the best of luck...♥♥♥

Ingredients:

250 Grams Cabbage/kosu (finely chopped)

1 Large Onion (finely chopped)

3-4 Green Chilies

2 Sprigs Curry Leafs (finely chopped)

1 Coffee Cup Channa Dhal/Split Chickpea 

1 1/2 Tbsp Coriander Powder

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/3 Cup Fresh Grated Coconut

Salt as per taste

For the seasoning:

2 Dried Red Chilies

1 Tsp Cumin

1/4 Tsp Mustard Seeds

1 Tsp Split Black Gram 

2 Sprigs Curry leafs

1/4 Tsp Asafoetida

2 Tbsp Oil or Ghee

Method:

• Wash the dhal twice or thrice add to a pressure cooker add 1/4 tsp turmeric and 3 cups water and pressure cook for 3 to 4 whistles until well done.
• Reserve the cooked dhal water to cook the vegetable.
• In a heavy bottom pot or wok add the cabbage, onion, curryleafs and chillies. 
• Add the chilly powder, turmeric powder and coriander powder to the cabbage. add salt as per taste
• Add the dhal water and extra water to cook the vegetable cover and place the vegetable on medium flame allow the vegetable to cook till well done.
• In 10 to 15 minutes the vegetable should be done add the cooked dhal coconut and water if needed add salt if needed bring to a boil and remove from flame.
• Heat a fry pan add oil or ghee add all the ingredients shown in the seasoning fry a bit add to the kootu and serve hot with steamed rice...Enjoy...:)

Demo video in English..:)

Before chopping the cabbage make sure to rinse twice in salt water this will eliminate all the pesticides eat cabbage atleast twice or thrice in a week its packed with Vitamin C prepare cabbage wraps its really healthy and good for health.

Cauliflower Milagu Chukka

This Cauliflower milagu (pepper) chukka was served to me at a seminar during lunch i loved it so much with south Indian meal very nice side dish for simple rasam rice its peppery. give it a try you can serve just fried or with the masala its upto you. pepper can be altered as per your taste. click on the  Link read and watch my demo video how to clean cauliflower.

Ingredients:

250 Grams Cauliflower

1 Medium Onion (finely chopped)

1 Large Capsicum (finely chopped)

5-6 Pods Garlic (thinly sliced)

1/4 Tsp Ginger Garlic Paste

3 to 4 Green Chilies

1 Sprig Curry Leafs

1 Tbsp Crush Pepper Corns (I've used a mortar and pestle to crush the peppercorns) 

1/4 Tsp Ajinomoto (taste maker / MSG) (optional)

2 Tbsp Oil + for frying 

Salt to taste

For the batter:

4 Tbsp All purpose flour/Maida

2 Tbsp Rice Flour

3 Tbsp Corn Flour

Method:

• For this recipe we need only the florets with little bit of steam click here follow the direction and clean the cauliflower before preparing the recipe.
• Once the cauliflower is cleaned pat dry and set aside.

• Add ginger garlic paste, 1/2 tsp pepper,pinch of ajinomoto, salt to the maida,rice and corn flour add water mix well and prepare a thick batter.
• Heat oil in a wok for frying add the florets to the batter coat the cauliflower separate and drop each floret in the hot oil.

• Allow the florets to fry on medium flame till it turns to light golden.
• Drain the oil and reserve in a bowl.

• Heat 2 tbsp oil in a pan or wok add the thinly sliced garlic fry a bit add curry leafs. add onion and chilies fry till the onion turns transparent.
• Once the turns transparent add capsicum and salt fry a bit add 2 to 3 tsp water and allow the capsicum to cook the water added should dry out before adding the fried cauliflower.
• Add the fried cauliflower 1/2 tsp pepper and a pinch of ajinomoto to the cooked capsicum add salt if needed fry a bit garnish with coriander and lime juice serve hot as side dish for any south Indian meals..Enjoy..:)

Recipe Demo Video in English...Enjoy...:)