fusionindianfood: 2016

Wednesday, 14 December 2016

Potato Payasam

POTATO PAYASAM

S.NO	INGREDIENTS	QTY	UNIT
1	Potato raw peeled	2	Medium size
2	Ghee	1	Tbsp.
3	Sugar	1	Cup
4	Milk	3	Cup
5	Cardamom Powder	a	Pinch
GARNISH
6	Saffron	2-3	Pieces for garnish
7	Sliced Almond	2	no’s
8	Sliced Cashewnuts	2	no’s
9	Sliced Pista	2	no’s
10	Raisin	2	no’s

METHOD:

* Grate the raw potatoes and wash it in running water. Keep a side

* Heat Ghee in a non stick pan. Add the grated potatoes and sauté it for 4-5 minutes in slow flame. Add milk and let it boil for 10-12 minutes.

* Once Potato is cooked add sugar and mix it well. Allow it to boil it for 10-12 minutes in a slow flame by adding a pinch of Cardamom powder.

* Remove it from the range. Make it cool, Serve in a glass bowl.

* Garnish it with Sliced Almond, Cashewnuts, raisin, Pista and Saffron. Serve Cold

http://www.fusionindianfoodbychefnisikant.blogspot.in

Sambar

Sambar

S.NO	INGREDIENTS	QTY	UNIT
1	Oil	200	Ml
2	Mustard Seeds	50	Gm
3	Fenugreek Seeds	20	Gm
4	Small Onion(Shallots)	250	Gm
5	Onion dices	450	Gm
6	Curry Leaves	1	Small Bunch
7	Tomato Dices	500	Gm
8	Tamarind Pulp	150	ml
9	Hing (Asafoetida)	10	Gm
10	Coriander leaves	1	Small bunch
11	Sambar Masala	2	Tbsp.
12	Salt	To	Taste
13	Toor Dal Boiled	1	Kg

SAMBAR MASALA
1	Coriander Whole	100	Gm
2	Red Chilly Whole	50	Gm
3	Jeera Whole	20	Gm
4	Fenugreek Whole	10	Gm
5	Black Pepper Whole	10	Gm
6	Curry leaves	5	Gm

METHOD:

* Heat oil in a pan. Add Mustard seeds and Fenugreek seeds. Let the mustard seeds to get crackle, add whole Small Onions (Shallots).

* Sauté it for 4-5 minutes, add dice onions. Sauté it for 7-8 minutes in slow flame till onions become golden brown in color, and then add curry leaves. Add hing to it and sauté it for some time.

* Add tomato dices and sauté it for some time. Once tomato is half done add tamarind pulp, and cook in a slow flame.

* Add boiled toor dal, add water. Add Sambar masala. Simmer the gas and let it boil for some time.

* Now sambar is ready.

* In case of Drum stick Sambar- Heat oil in a pan, Add peeled drum stick and saute it for 3-5 minutes and add in the sambar just after adding dal.

SAMBAR POWDER-

* Heat a pan, add all above ground spices except curry leaves. Sauté it for 3-4 minutes in slow flame. Add fresh curry leaves and again sauté it for 6-7 minutes in slow flame. Once the spices dried up clearly remove from the range.

http://www.fusionindianfoodbychefnisikant.blogspot.in

Sunday, 14 August 2016

Madras Fish curry/ Chennai Fish Curry

MADRAS FISH CURRY/ CHENNAI FISH CURRY

Hello every one,

Welcome to the blog. This is a very common Fish dish in South. It is very famous as Madras Fish Curry/ Chennai Fish Curry. Some people also call it as East Coast Fish Curry. South Indian Fish Curries are usually a bit sour and goes well with Steamed Rice. I am sure by end of reading this recipe you will be able to prepare at your home as I am attaching step by step method.

S.NO	INGREDIENTS	QTY	UNIT
1	Fish	180	gm
2	Refined Oil	40	ml
3	Mustard Seeds	15	gm
4	Fenugreek Seeds	15	gm
5	Shallots(Peeled)	30	gm
6	Blanched tomato puree	3	No’s
7	Green Chilly	3	No’s
8	Chili Powder	1	Tbsp.
9	Turmeric Powder	1	Tsp.
10	Mustard Seeds	1	Tsp.
11	Fenugreek Seeds	1	Tsp.
12	Shallots(Peeled)	10	No’s
13	Tamarind pulp	1/2	Cup
14	Whole garlic	10	No’s
15	Ginger Juliennes	1/2	Piece
12	Salt	To	Taste