FISH THEEYAL (CHOORA)

Ingredients:

Fish                                                        :            1/4 kg, cut into small pieces

Small onion sliced into thin pieces            :            10-15

Grated coconut                                       :            1 cup

Tamarind                                                 :            small lemon sized

Red chili powder                                      :            1 tsp

Coriander powder                                      :            1 tsp

Fenugreek Powder                                   :            a pinch

Pepper powder                                         :            1/2 tsp

Turmeric powder                                       :            1/4 tsp

Curry leaves                                              :            a few

Whole red chilies                                       :            2

Salt                                                           :            to taste

Oil                                                             :            as needed          

1. Heat 1 tsp of oil in a small pan and sauté coconut till brown.  Add chili powder, coriander powder, pepper powder, fenugreek powder and turmeric powder and stir fry in sim till it gives an aroma.  Not allow masalas to get burn too much. Keep aside and cool. Grind it to a smooth fine paste.

2. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chilies and allow it to splutter. 

3. Add small onion pieces and fry it for 2 minutes. 

4. Add tamarind extract into it and allow it to boil for 2-3 mts.  Add required salt.

5. Now add the coconut masala paste, add required water and mix well.  Allow it to boil.

6. Now add the fish pieces and bring to a boil.  Cover the pan and Simmer for 5-7 minutes till the fish is cooked well.

8. Serve hot with rice.

Bon Appétit

BEEF ROAST

Ingredients:

Beef                            :            1/4 kg, cut into small pieces

Onion                          :            1-1/2 large, thinly sliced

Green chilies               :            3 slit

Garlic                          :            4 pods, sliced

Ginger                        :            1 inch piece, thinly chopped

Coconut                      :            sliced  1/2 cup

Cinnamon                   :            1 inch piece

Cloves                        :            2

Lemon juice               :            1 teaspoon

Turmeric powder         :            1/2 teaspoon

Pepper powder            :            2 teaspoon

Red chilly powder        :            2 teaspoon

Coriander powder        :            2 teaspoon

Cumin seeds              :            a pinch

Dried red chilly flakes  :            1 teaspoon

Salt                            :            1-2 teaspoon, as required

Oil                              :            1 tablespoon

Curry leaves                :            a handful

Water

Method:

1. Cook the beef pieces with 1/4 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon coriander powder, keep i.

2. Make a mix of the rest of chilly powder and turmeric powder, coriander powder, pepper powder, cumin seeds, cinnamon and clove.

3. Heat oil in a pan, put the sliced coconut and stir till it is light brown.

4. Add onion, ginger, garlic and stir well till soft.

5. Add the powdered mix and mix well.

6. Add lemon juice, green chilies, cover it and cook for 2 minutes.

7. To this gravy add the cooked beef, curry leaves, and mix well. Cook in low flame. dry up the water content

8. Put the red chilly flakes and mix up.

Bon Appétit