MY BRINJAL PLANTS
This is my first brinjal of brinjal plant.... felt so happy to see the blossom of plant was waiting to see the brinjal ...... Ooops many flower dropped off ... when I saw the tiny brinjal coming out I cant put it word how I felt ..... soooooooo happy ... Thought of uploading it in my blog ........
FISH CURRY.....
 |
Fish Curry |
INGREDIENTS:
Sheer fish or King fish - 1/2 kg
Shallots - 10
Indian Garlic - 10
Tamarind - 1 lemon size
kudampuli - 2 pieces
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 2 stalks
Coriander leaves - 3 tbsp
Red chilli pwd - 3 tbsp
Coriander pwd - 2 tbsp
Turmeric powder - 1/4 tbsp
Water - 1 cup
Salt - to taste
Oil - 8 tbsp
METHOD
Clean the fish and cut them in to medium pieces.
Soak tamarind in a cup of water and keep it aside. Extract the pulp.
Heat oil in a deep pan.
Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.
Add shallots and garlic, saute for 2 minutes.
Add chopped Tomato.
Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.
Add tamarind extract along with water.
Bring to boil, add fish pieces, kudampuli and salt to it.
Cover and cook for around 15 minutes on low flame till it starts boiling again.
Cook uncovered for some more time till the fish is fully cooked.
Serve hot with rice.
RAGI DOSAI
 |
Ragi Dosai |
Ingredients
Ragi grains - 2 cup
Urad dal - 1/2 cup
Fenugreek seeds - 1 tsp
salt - 1 tsp
METHOD:
Soak urad dal and ragi grains separately for 5 hrs.
Grind the urad dal separately till fluffy.
Next grind the ragi separately.
Mix the urad dal batter and ragi batter together with required salt.
Add little water and mix to get a idli batter consistency.
let the batter ferment overnight.
Can make dosai as usual dosai........
Serve it with Sambar....
MY RECENT WORK.....................