Fish with Red Pepper Gravy

Method:

1. Wash 4 boneless cod slices (take thicker meaty pieces if available) and pat them dry.

2. Pierce the fish pieces with a fork in few places. 

3. Sprinkle red chilli powder, turmeric powder, Salt and rub the pieces nicely and leave them aside for 30min.

4. Take one cup of coconut milk and add red chilli powder, turmeric powder and salt and mix well.

5. Pour this coconut milk on top of fish pieces and let them soak for 30 min.

6. Take a half of a big red bell pepper and cut 1/4th portion into thin slices and the remaining 1/4th portion as cubes. We need around 10-12 cubes. 

7. Take a small onion, cut half of it into cubes and separate layers and keep aside. Cut the remaining half onion as normal chunks.

8. Take 2-3 large garlic cloves and slice them.

9. Heat a non stick pan, add some coconut oil, add 1/2 tsp cumin seeds, sliced garlic, onion chunk, then add red pepper cubes and saute until edges turn light brown and them take them aside, cool them and grind into smooth paste.

10. Add one more tsp coconut oil in the same pan, add the onion layers and red pepper slices and saute well and keep them aside.

11. Add 1 tbsp coconut oil, scrape off all the coconut milk from the fish pieces and put them into the oil in single layer and cook on both sides until they turn slightly brown on both sides. Don't over cook them as the fish pieces need to be moist and not too dry.

12. Now, take the fish pieces out onto a plate.

13. In the same pan, add 1 tsp coconut oil, add the red pepper paste and cook for a min.

14. Now add the coconut milk removed from the fish and add to the pan.

15. Mix well and cook for 2-3 min until oil separates, adjust salt and chilli powder if needed.

16. Now gently place the fish pieces in the sauce, add the sauteed onion and red pepper slices and let the fish pieces get heated fir 2 min.

17. Now take out the fish piece one by one onto a serving plate, pour the sauce around and serve hot with any jeera rice or jeera cous cous etc and some sauteed veggies. I served with Jeera Cous cous and sauteed oyster mushrooms and broccoli stems.

Oyster Myshroom Biryani

1. Add oil in pressure cooker, add cumin seeds, fennel seeds, 3 elachi, 1 star anise, 2 bay leaves, sliced onions 2, 6 green chillies, salt, them ginger garlic paste, cook until raw smell goes. Crush 4 cloves, small cinnamon piece, small piece of mace, and add to onion mixture. 

2. Add 2 tbsp yogurt, mint leaves and mix well.

3. Now add big pieces of oyster mushroom, turmeric powder and mix well and cook for 5 min.

4. Now add 2 tomatoes chopped, mux all, add chilli powder and adjust spice.

5. Now add 3 cups soaked basmati rice without water and mix well.

6. Now add 4 cups hot water and coriander leaves.

7. Cook for 3 whistles and let it sit for 5 min and then serve hot.

Chicken Semi Dry Curry

1. Take 1 baby chicken cut into medium size pieces.

2. Marinate with ginger garlic paste, turmeric powder, salt, chilli powder ,1 tbsp corn flour, and squeeze half lemon. Let it sit for 30min.

3. Take a nonstick pan, add oil, crush some ajwain seeds, now add the marinated chicken and cook on high flame for 5 min.

4. Now, add  glass of hot water and put lid on and cook until the chicken gets nearly cooked. 

5. Now open lid and cook until all the water evaporates.

6. Now add some chopped spring onions or normal onions, sliced green chillies, curry leaves and mix well.

7. Now add 2 tbsp Kashmiri chilli powder, 1 tsp garam masala, 1 tbsp roasted gram flour, adjust salt and cook until everything comes together.

8. Now add chopped coriander leaves and serve with any pulao, biryani, rice or roti.

Snake Guard with milk and Yogurt Curry

Take tender snake gourd, cut into small pieces. Take a pan, add oil,mustard seeds, cumin seeds, urad dal, 1 or 2 green chillies. Don't put more chillies as this curry tastes good when it is very mild. Now add hing, curry leaves, 1 small onion chopped, turmeric powder, now add half cup yogurt, mix well without lumps. Now add snake gourd pieces  mix well, now pour 1 cup of milk, salt and mix. Put lid and cook until the snake gourd is fully soft and all the milk and curd becomes like paneer and gets stuck to snake gourd pieces. Add more milk or water if required for boiling. Once everything comes together and not much water left, garnish with Coriander leaves and serve.

Bajra Pumpkin Munagaku Roti

Boil around 1 cup pumpkin pieces in cooker and then mash them with spatula. In a large vessel, add 1 cup of washed munagaku, pumpkin puree, 1 onion finely chopped, salt, finely chopped green chillies, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin seeds, 2 tbsp sesame seeds, 2 tbsp pumpkin seeds, 1 tsp chat masala, mix by squeezing them, now add bajri flour as required and make a soft spreadable dough. I added around 2.5 cups of bajri flour. Keep it aside for 5 min. Now, apply oil on a Silica sheet, taje some dough and press it with hand like roti. Flip it onto hot greased tawa and cook by keeping lid first. Now flip and cook without lid by applying oil or ghee on top. Serve hot with any gravy curry of your choice. We had it with Raw Mango Gojju.

Raw Mango Gojju

Take 2 large raw bangalore mangoes and cut into small pieces. Boil them in pressure cooker by adding little water, turmeric powder, 2 small green chillies. I kept for 3 whistles, but try 2 whistles next time as the pieces in mine were too mushy.

Now, take a pan, add oil, mustard seeds, fennel seeds, cumin seeds, urad dal, hing, red chillies, curry leaves, and pour the boiled mangoes along with water. Add little more water if required. Add 2 tiny cubes or 2 tbsp jaggery by crushing it. Add red chilli powder if needed. Adjust salt. Let it all boil. Garnish with Coriander leaves and serve.