I can assure you, this recipe will surely be a treat to your senses. I prepared it so many times and it has come out well all the times. I can mention it as my signature recipe even. My inspiration for this recipe is my fiends mom, who is the expert in preparing non veg dishes. I usually get a hint from her for all the non veg preparations.

Ingredients

Sankara Meen/Red Snapper - 1/2 kg

Tamarind - lemon sized ball

Pearl Onion - 15 nos

Tomato - 1 small

Green Chillies - 2 nos

Chilly Powder - 2 tbsp

Corainder Powder - 2 tbsp

Turmeric Powder - 1/2 tsp

Salt - as required

For Tempering

Gingelly Oil - 2 tbsp

Fenugreek - 1 tsp

Curry Leaves - few

Aesfoetida - 1/4 tsp

Method:

Clean the fish three times. Here we get it cut as a whole fish, with head and tail removed. Otherwise you can cut it in bigger sizes.

Soak the tamarind in water and get a thick extract out of it.

Marinate the fish with chilly powder and salt for 2 hrs.

In a kadai, add the oil and items for seasoning. I usually use the mansatty for this kulambu.

Then add the onions and tomato. Saute them till they become soft. Then add the tamarind extract, turmeric powder, salt, chilly and coriander powder.

When the gravy starts boiling, add the whole green chillies. You dont have to cut these chillies. People love this as a sidedish with curd rice.

Close it with a lid and cook it in medium flame for about 10 mins.

Once the raw smell goes off and the consistency become slightly thick(it should not be too thick) put the marinated fishand close with a lid

It takes only 5 mins for the fish to get cooked.

Be gentle while stirring, so that fish dont get broken after it gets cooked.

Serve hot with Rice and Vanjaram(King Fish) Fry.

After a very long time I am back again. Really it took a lot of time for me to settle down in our own city after spending 5 yrs in bangalore. My kid started with his playschool...and after 4 months now only he started going to school without much toruble. I found, getting him ready for the school is the toughest job in this world and am also mastering in that recently. Ok Stories apart, here's the recipe for today Vegetable Biryani

I have already posted few other version of the same before.

Ingredients

Basmati Rice - 3 cups

Veggies altogether - 3 cups(I used beans, carrot, potato, cauliflower, paneer and frozen Peas)

Bay Leaf - 1

Cinnamon - 1 inch stick

Cumin Seeds - 1/ tsp

clove - 1

Curd - 2 tbsp

Garam Masala - 1 tsp(optional)

Onion - 1

Green Chillies - 3 nos slit

Grind and Extract:

Coconut - 1

Green Chillies - 10 nos(this depends on how hot you want it)

Green cardamom - 3

Method

Soak the Basmati Rice for 20 mins.

Grind the things mentioned in the "Grind and Extract" section and the get the extract. You can add water and get it in three rounds.

In a kadai add a tsp of ghee and add the whole garam masala items. Then add the basmati rice and fry it for few minutes.

Then add this extract, salt and mix well. Close it with a lid and cook until done. Dont stir often. I used 1-1.5 ratio for cooking the rice and i cooked it in a heavy bottomed non stick kadai with a glass lid. The rice should be seperate.

In another kadai, add a tsp of oil and then a bay leaf. Add the onion and fry it till done. Then add the cut veggies (except paneer) and saute well. Add half a cup of water, salt, curd and garam masala. cook them till soft, still they shoudl be rigid.

Grease a pressure cooker with ghee/oil and add the rice layer first and then with veggie masala, then with rice like that. Close it with a hot tawa at the top. Cook it in a low flame for 10 mins.

Gently mix the rice and masala together. Serve hot with Raitha.