hi friends today special is mutton gravy,liver gravy with mutton kulambu and Spicy aroma egg curry,rasam rice,curd rice and mango.but i didnt eat mango
Friends Today my dad bought fish fry from shop but in home i already had dinner.so during morning i planned to taste the fish fry.i loved it a lot. Sunday we planned to prepare fish but good fish not avail in shop to prepare.hence my dad bought this fish fry from a good shop.
This recipe was shared by Laavie our IL friend. Here you go with the Goan Fish curry Pomfret or any flat fish - 1 medium Oil - 2 tbsp Onion - chopped 1 small Green chillies - slit and halved 2 Salt - to taste For paste Cumin seeds - 2 teaspoons Coriander seeds - 2 tbsp Whole dry red chillies - 6 Coconut - scraped 1/2 cup Ginger - chopped 2 inch piece Garlic - chopped 15 cloves Tamarind pulp - 2 tbsp Clean, wash and cut fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole dry red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add onions and sauté till golden brown. Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the remaining ground paste and stir well. Sauté for five minutes till a nice aroma is given out. Add one and a half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done.
ChickenFry Recipe Ingredients: Chicken 250 gm Ginger garlic paste 1-2 tsp Red chilly powder 1-2 tsp Turmeric powder, a pinch Coriander powder 2 tsp Garam masala powder ½ tsp Salt to taste Freshly ground pepper ½ tsp Lemon juice 1 tsp Corn flour 2-3 tsp Curry leaves 2 sprigs Slit green chilies 3-4 Oil 1½ -2 cups Procedure Clean and wash the chicken. Drain the chicken on a kitchen towel or in a colander. Pierce the chicken with a fork so that the spices are absorbed while marinating. Next add all the ingredients from ginger garlic paste through corn flour to the chicken pieces and toss thoroughly. Keep aside for about two hours, preferably refrigerate if possible. Heat the oil for deep frying and fry the chicken pieces till they are cooked through and evenly browned. Place the fried chicken pieces on absorbent tissue papers to absorb the excessive oil. Use the same oil to fry the green chilies and curry leaves, and add to the fried chicken pieces. Serve hot.
Spicy aroma Egg curry I recently tried this spicy aroma egg curry and it came out very well and superb in taste which is very easy to prepare i get from net and i tried with my little innovation with some ingredients and sharin my own experience.friends if you got from net mention that. Ingredients 4 boiled eggs 2 medium sized onions or 16 small size onions 2 Tomatoes 5 green chilli's 2 tsp. coriander powder 5 cloves of garlic 1 ginger 1 tsp. jeera 1 tsp of sombu 1/2 tsp. garam masala pinch of turmeric powder 3 tbsp oil, Salt to taste, water Ghee half teaspoon 1/2 cup- coriander leaves Method: 1.Make a paste of 1 onion, garlic, ginger and green chilli's. 2.In a pan add oil when heated add jeera,sombu,biryani spices, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt. 3.Keep frying till you see the oil seperating on the top and there is no raw smell now add coriander leaves. 4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg). 5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency 6.Finally after finishing add 1 teaspoon of ghee and mix well .now off the stove and close the kadai 7.Now your spicy aroma egg curry will be ready to serve :drool