Burani Raita

Yum

                       This is a very simple raita from Hyderabad & goes great with biryani, grilled chicken, parathas etc. There are so many variations of this raita, I have have used crushed garlic. Some  raita recipes makes use of ginger garlic paste, milk and fried garlic instead of garlic. Red chilli powder can be used instead of flakes.

Ingredients:
Thick curd             -      1 cup
Garlic, crushed      -       2 cloves
Cumin powder       -       ¼ tsp.
Chilli flakes           -        ½ tsp.

Salt to taste

Method:

Whisk all the ingredients listed above in a bowl & serve! 

Tamil Nadu Style Potato Fry

Ingredients: 

Potato, large, diced              -            2
Mustard seeds                      -            ½ tsp.
Urad dal                               -            1 tsp.
Turmeric powder                 -            ¼ tsp.
Sambar powder                    -            2 tsp.
Oil                                        -            1 or 2 Tbsp.
Salt according to taste

Method:

1. Heat oil in a non- stick pan &splutter mustard seeds.
2. Add the urad dal and stir fry until light gold in color. Add the diced potato cubes, turmeric powder and salt.
3.  Cover and cook on medium low flame for 10 minutes. 
4. Remove the lid and stir fry the potatoes until nearly done(couple of minutes).
5. Add the sambar powder and stir fry on medium high flame until potatoes are crisp & roasted well.
6. Remove from flame & serve hot with rice. 

Baked Fish With Lemon and Pepper

Yum
 

Ingredients:
Fish fillet                          -              500g.
Turmeric powder              -              ½ tsp.
Cumin powder                  -              ½ tsp. 
Garlic, crushed                 -               1 clove
Oil                                     -              2 tsp.

Lemon juice                      -               ½ Tbsp.
Salt & pepper to taste

Method:

1. Clean & toss  the fish in turmeric powder, cumin powder , crushed garlic, salt and black pepper and cover and marinate in the refrigerator for an hour.
2. Preheat the oven to 400° F.
3. Cover a baking sheet with aluminium foil & place the marinated fish in a single layer. Pour the marinade on top of the fish and drizzle the oil over it.
4. Bake for 25 to 30 minutes until cooked.(fish will be firm to touch)
5. Drizzle the lemon juice over the fish and serve.

Chilli Bread

Yum

  A simple lip smacking snack which you will love. The bread can be fried 2 ways, either you can deep fry it or just toast it on a frying pan. If using the frying pan method, serve the dish immediately as the bread will lose it crispness after few minutes. Adjust the quantity of the sauces according to your taste.

Ingredients:
Bread                                   -             4 slices
Onion, sliced                       -              1
Tomato, sliced                     -              1
Green Capsicum                 -               1
Green chilies, chopped        -             2
Ginger garlic paste              -              ½ tsp.
Tomato sauce                      -              1 Tbsp.
Red chili sauce                    -             ½ Tbsp
Oil                                       -             2 Tbsp.
Salt as required

Method:

1. Place the bread slices on a non stick pan & toast on low flame until it becomes brown and crisp.Repeat the same on the other side of the bread. Remove from flame and cut the bread slices into small pieces and set aside.
2. Heat oil in a kadai or a wok and onion slices, ginger garlic paste and green chilies saute on medium flame until the onions turns translucent. 
3. Now add the sliced tomatoes and saute until it becomes soft. Add the green capsicum and saute for a couple of minutes(do not overcook the capsicum, it has to be crunchy).
4. Add the tomato sauce, red chili sauce and combine well. Add salt if required.(the sauces have salt in them) and finally add the toasted bread pieces into the prepared gravy and combine gently for a minute until the bread pieces are covered in  the sauce(the bread will soften on overcooking). Remove from flame and serve.