Pachi Pulusu


This is a traditional Andhra recipe from my hubby's hometown . Even my mom use to prepare  but i started liking it more after my marriage .I first had a taste of this recipe after marriage and the tanginess of the tamarind, the heat of the chillies and the crispiness of the onions bowled me over. It's very simple to prepare, it took me hardly 10 minutes to put it together. It can be had with rice or by itself as a soup or rasam.


Ingredients:

Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
salt 

coriander  

Dry Red Chillies - 2

Seasoning:

Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 - 6
Jeera - 1 Teaspoon


Oil - 2 Teaspoons

Method:

Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and salt,coriander  to the tamarind juice.

Heat oil and add red chillies,mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

                                              

Salmon fish fry

Hi
  For the first time  i prepared fish after my marriage and surprisingly it came out very good and now salmon has became one of my fav recipe.


Ingredients for Simple Salmon Fry Recipe

Salmon - 1 lb
(cut into small)
Turmeric powder - 1/4 tsp
Salt - As reqd
Lime - 1/2 pc
Red chilly powder - 1 tsp

oil

coriander-1

Preparation Method of Simple Salmon Fry Recipe1

Squeeze the lime over the salmon.
Mix little water and other ingredients to make a paste.
Marinate the salmon with the above paste for 10 - 20 mins.

Now is the fun bit: using your hands - make sure that each fish piece is thoroughly coated with the spice mixture - ensuring that the powder dows not "clump" together at all - use the fish pieces to evenly mix the spice/lemon-juice/oil mixture. Then finally - place the fish pieces "face down" - i.e. skin side up and cover the dish with clingfilm. Place this in the fridge for an hour or two - that will give you plenty of time to get on with other things that you need to do.

When you come back - get a large frying pan - and pour in a few drops of olive oil - and get the flame going high to get the pan really hot. If you have an extractor fan above your hob - you should get that going on max as well. Then - when the pan is real hot - place the fish pieces in - skin-side down - and let them stay in the pan for a few minutes - sizzling away. Shake the pan horizontally slightly (but not too much) - just to ensure that the pieces don't stick and burn on the surface of the pan. It helps to use non-stick frying pan for this method.

After about 6 mins - use a spatula or tongs to carefully turn over each fish piece so that the skin-side is now up. You can see that it is beginning to look quite good now. You may reduce the heat a bit at this point - because by cooking the fish on high heat with skin-side down you have actually very gently cooked the fish right up to the top of the fish - and all you want to do now is to brown the top. However - be warned if you follow these instructions the salmon will be very tender and "just-cooked" in the middle
Pour some light oil (like Sunflower Oil ) in a flat pan and stir fry.

:- Serve hot with coriander ,onions and lemon.

Carrot halwa

Celebrating my 1st Engagement  anniversary with our tradional Indian sweet "Gajar ka Halwa".Actually i did thought to post this about a week ago, BUT.. last week was bit busy.

                  Now something about this carrot pudding or carrot halwa,which is the most famous of

 Indian sweet dishes. It origiantes in the northern parts of India. As kids we always had this made from the RED long variety of carrots, which grows in the cooler climates of India (mostly north) and are available only during the winter months. They are juicier and naturally very sweet so halwa made from them is more carrot and less sugar and tasted real heavenly. If anyone can get red carrots, should definately try making the halwa with them.

But everywhere else we get these orange carrots only,and halwa tastes delicious with them too.

                        This is  is one of my favorite Halwa.........................................:)

Ingredients:

Shredded carrot 2 cups
Milk 2 cups
Sugar 1/4 + cup
Cardamom powder 1/2 teaspoon
Unsalted butter/ghee 2 tablespoons
Cashews, raisins, almonds to garnish

Method:

Roast the cashews and raisins in a little ghee and keep it aside.
Boil the milk until it gets reduced to half.This should be done in medium high heat for about 8 to 9 minutes stirring occasionally so that it does not stick to the pan.
In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes so that the carrots leave the raw smell and slightly change the colour..Take care the carrots do not get burnt.
Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
Add the sugar and stir well.Cook for 3 more minutes and add the cardamom powder and cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.

Garnish with the roasted cashews and raisins.

Pav Bhaji Recipe

Pavbhaji is a popular Indian Street fast food. Pav means Bun(loaf of bread) and bhaji means mixed vegetable with spices .Most popular snack  a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.

Pav Bhaji Recipe
Prep & Cooking: 50-60 mts
Serves 2-3persons
Ingredients

   Potatoes,boiled and mashed 4 medium
• Tomatoes,chopped 4 medium
• Onions,chopped 2 medium
• Green capsicum,chopped deseeded 1 medium
• Cauliflower,grated 1/4 small
• Green peas,shelled 1/4 cup
• Ginger,chopped 1 inch piece
• Garlic 8-10 cloves
• Oil 3 tablespoons
• Green chillies,chopped 3-4
• Pav bhaji masala 1 1/2 tablespoons
• Salt to taste
• Butter 3 tablespoons
• Pav 8
• Fresh coriander leaves,chopped 1/4 cup
• Lemons,cut into wedges

Method:

• Cut potato into small pieces. Wash the vegetables with water.
• Cook all the vegetables ( cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
• Heat 2 tbsp. of butter in a frying pan or kadhai.
• Add green chili,chopped onions and fry it until it become light golden brown in color. 
• Add ginger garlic paste 
• Then add chopped tomato and cook till it becomes tender.
• Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
• Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
• Slit the pavs horizontally.
• Apply little butter on tava and roast the pavs till hot and soft.
• Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.