Fish curry

 
 Ingredients:
 Fish - 1/2 kg
Tamarind - Lemon size
Tomato -2
Onion- 1
Chilli powder - 3 tsp
Turmeric  powder - 1/2 tsp
Salt - To taste

For seasoning :
 Mustard - 1/2 tsp
Fenugreek seeds -1/4 tsp
Ginger - 1 small piece
Garlic - 3 flakes
Curry leaves
Coriander  leaves

Preparation method:

1. Wash & clean the Fish with little Crystal salt.
2.  Soak the tamarind with 1/4 cup of hot water for 15 min,Strain the water.
3.  Add salt & turmeric powder to Tamarind water,Mash tomatoes in it.
4.  Add chilli powder in it.Adjust salt & spicy according to your taste.
5.  Heat  the oil in pan,add seasoning ingredients,fry for a min.
6. Add onion,saute till it turns golden brown.
7. Add tamarind water,allow it to cook in medium flame.(5-10min)
8. Add fish allow it to cook for 2 min.
9. Garnish with coriander,serve with rice.

Chegodilu /Ring Murkku for ICC

Srivalli challenged the bloggers with the chegodilu/ ring murkku as part of the Indian Cooking Challenge. I have tasted the ring murkku from TamilNadu. I haven't tried this nor do I have a recipe for the same. So when Srivalli announced the challenge, I was happy to try a new savory. My dad loves to help me in the kitchen expecially when making sweets/savories. Appa knows the paakam of sweeets very well. But he cannot make any dish on his own, that is another thing. His judgement will always be right with respect to paakam. Also he will help in deep frying the savories. This time, he helped me in making the rings.

Srivalli gave two recipes to choose from. I opted to try the first one. The preparation of the dough was new to me in a savory recipe. I have never cooked the flour for a savory dish. The mrukku came out very crisp and crunchy. I used 1 1/2 cups of fresh rice flour. 

Ingredients Needed:


Rice Flour - 1 cup

Water - 1 cup

Split Yellow Moong dal /  Pasiparuppu - 1 1/2 - 2 tblsp

Cumin Seeds - 1 tsp

Sesame Seeds - 1 tsp

Chili powder - 1 tsp

Ghee or oil - 1 tblsp

Salt to taste

Oil for deep frying

Method to prepare:



Making the dough:



Soak moong dal in water for half hour to 1 hour.



In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.


Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference. When using fresh flour, you will have to knead more to break the lumps. Though I kneaded well, I could find some after deep frying. But it didnot affect the texture since those lumps were very small and got fried well.



Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.


Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.


Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

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