Seema's Mutton Kabobs

Mutton/Lamb - 1kg cubed
Lemon Juice
Ginger Garlic paste - 2tbsp
Salt
Haldi - 1/4tsp
Red chilli powder
Curd - ½ cup
Tomato Paste - 3/4tbsp
Garam masala - 1tsp
Nutmeg a pinch

Marinate mutton/lamb in the masala and grill till done!!!

Seema's Fish Curry

Mackeral 1kg
Tomato 1 chopped
Ginger (finely chopped)
Salt
Coconut Milk (1 can or milk from 1 coconut)

For grinding
1. Red chilli plain 7
2. Red chilli design 8
3. Coriander seeds 2tbsp
4. Cumin seeds 1tsp
5. Black peppercorn 1tsp
6. Fenugreek seeds ½ tsp
7. Ajwain ½ tsp
8. Garlic 4cloves
9. Onion ¼
10. Tamarind 1 lemon size ball
11. Haldi 1/2tsp
12. Grated coconut ¼

For Seasoning
Ghee
Curry leaves
Kasuri methi
Onion 1

Method:

Dry roast ingredients 1 thru 9 on a very low flame. Keep aside to cool.

Grind the roasted masala along with coconut, haldi and tamarind.

Boil ground masala, ginger, salt and tomato with a cup of water for 5 minutes

Add fish and let it cook. It takes no more than 5 minutes.

Add coconut milk and let it come to a boil then take it off the flame.

In a separate pan, heat ghee and fry finely chopped onion, kasuri methi and curry leaves till onion turns golden brown.

Pour the seasoning on the fish curry and serve hot.

Grace Aunty's Gongura Pachadi and Gongura Shrimp

Ingredients

 

Gongura 1 bunch

1 medium onion

Green Chillies- 4
Turmeric
Chilli pd
Cilantro
Oil
salt

 

Put everything together in a kadai and cook covered till it comes to a chutney consistency. This can be used to eat with rice. To make Gongura Shrimp, proceed with below.

 

1 Pound shrimp
1 medium Onion
Salt to taste
Turmeric Powder
Chilli Powder
Ginger garlic paste

 

Method

1. Take a pan and put some oil.
2. Add chopped onions.
3. Fry onions till golden brown and put gingergarlic paste fry till oil seperates
4. Add shrimp, chillipowder, turmeric and salt.
5. When the shrimp is cooked (8 MINUTES) add cooked gongura leaves.

Bhavana's Black Channa Husali and Rasam

Soak Black Channa overnight
Cook the Channa with salt in pressure cooker
Separate water and channa.

For Husali:

Add some fresh chopped onions, G.Chillies, Tomato, Lime and Cilantro. Adjust salt.
or
Season channa with mustard seeds, onion, curry leaves and dry red chillies.

For Rasam:

Grind whole red chillie, garlic and tamarind.
Boil that masala with the water used to cook the Channa (Kattu).
Season(Oggarane) with jeera and curry leaves in the end.
Enjoy as a soup or eat with hot rice.

Courtesy: Bhavana