Fish Biryani

Fish biryani can be made with Surmai (king fish) or Black pomfret .

Wash the fish . Make a paste with cumin powder, chilly powder , turmeric ,salt and vinegar.Marinate the fish with this paste for an hour then fry it and keep it aside .

Fish  500gms
Basmati rice 500gs
Onions     5
Capsicum 2
Cinnamon 2 small pieces
Cloves       4
Cardamom  4
Chilly powder 1tsp
Curry powder or Mehran masala powder  2tblsp
Tomatoes   5
Potatoes      3
Oil
Salt

Take oil in a wide pan once it is hot  add the finely chopped onions and keep sauteing it , add the capsicum and fry it along with the onions . Once it softens a bit add the chilli powder and the masala powder.Add salt. Let it fry for sometime till the raw smell disappears. Add the tomatoes which have been cut into rounds and lightly fry it along with the masala.A little water can be added for extra gravy, Check for salt and add the fish very slowly and put this masala from the pan over the fish and cover it for a few minutes.Once the masala and fish is mixed well remove the pan from the fire.
Now fry the potatoes which have been cut in round slices and add some salt .

In another vessel take some oil and add the cinnamon,cloves and cardamom. Then add the rice which has been washed .Add double the quantity of water and add salt .Once it is boiled make the layers with the rice and the fish masala and the potatoes and keep it on slow fire with a tava underneath  .After 15mins switch off the gas and let it stand for another 15 mins. Serve the fish biryani with raita (curd and cucumber salad).
 

Baby Potatoes with Groundnuts and Sesame

Baby potatoes  750 gms
Sesame seeds   1tbls
ground nuts      2tbls coarsely crushed
Cumin seeds     1tsp
green chillies    4
ginger                1inch
garlic paste        1tblsp
roasted cumin powder 1tsp
chilli powder       1tsp
grated coconut     11/2 tblsp
garam masala powder 1tsp
lemon juice          2tsp
corriander leaves  2tblsp
















1. Parboil the unpeeled potatoes in salted water and set aside.

2.Heat the oil in a kadai and add the cumin,green chillies and ginger. When the seeds begin to   
    change colour,add the garlic paste and saute for two or three minutes.Add the potatoes and toss
   well.

3. Add the sesame seeds,peanuts,roasted cumin powder,coconut and garam masala powder.Adjust salt.

4.Continue to cook for five minutes,tossing continously. Stir in the lemon juice.

5. Serve hot,garnished with corriander leaves.

Thai Curry

INGREDIENTS

This dish calls for a lot of vegetables of your choice. I use broccoli, beans, cabbage, mushroom, carrot, baby corn. Along with this you can add a few pieces of chicken or prawns. Wash and chop the vegetables into  sizeable pieces, not very small.

One packet thai green curry paste.You can use only 4tblsps.

1/2 coconut juice.

1 onion and 2 green chilles.

corriander leaves a handful.

PROCEDURE

Cut the onions in big pieces. Put some oil in a vessel and fry the onion and add the green chilly. Once it is lightly fried add the Thai Green paste and let it fry. Now add the vegetables and salt let it boil. Once it is lightly boiled add the thick coconut juice and check for salt. Finally garnish with coriander leaves. Serve hot with boiled rice.

Mangalorean Dish :Moge with Bikna (Jackfruit Seed)

INGREDIENTS

one medium sized moge
bikna (jackfruit seed)
few dried red chillies
garlic pods 6 to 7
salt

This dish is from one of my konkana friend. Try it you will surely love it.

PROCEDURE
Wash the moge . Don't remove the skin. Cut the moge into square pieces. In a cooker put some oil and put the red chilles and smashed garlic.  Once the chillies and garlic are fried add the moge and the bikna with a little water and salt. Close the cooker and give it one whistle. Your dish is ready to be served. Simple but nice. Those who are very fond of bikna's will surely love this dish .