Crispy Fish Fillets

This is the latest experimentation from my kitchen.....need not worry, it's delicious with little tinge of mint and coriander spread.....infused with Indian flavours.......

Ingredients: 1lb.tilapia fillets(as I ran out of them I used salmon here), 3tsp.mint chutney(store bought), 2tsp.coriander chutney(store bought), 1/4tsp.red chilli powder, salt to taste, 5tbsp.flour, 1/2cup,bread crumbs, 1/4tsp. freshly ground black pepper, oil for shallow frying.

Cut the fish length wise in desirable size and wash them, add chilli powder,salt and mix well and keep them aside for a while, then apply coriander and mint chutney on the fish pieces and then just dust them with flour and roll them in the bread crumbs. In a pan take little oil, once it is hot add the fish pieces in batches and shallow fry them on medium heat....complete frying the rest of the pieces, these can be serves as appetizers.....

Mysore Rasam

The word rasam itself makes us to drool...........it's a simple delicacy of southern Indian food....before blogging, I only knew to make pepper rasam and MTR rasam(in which I use MTR rasam powder) but, recently I came to know about this rasam. I thought of giving it a try, I found many recipes for this rasam, but I adopted this recipe form TASTY PALETTES...........and made few changes to the original one............it's totally different type of rasam, I liked it a lot........

Ingredients:

1/4cup.toor dal, 3tsp.tamarind paste, 2no.tomatoes, a pinch of asafoetida, 1/2tsp.mustard seeds, 1/2tsp. ghee/oil, salt to taste, Coriander leaves for garnishing.

Rasam Paste: 1tsp.chana dal, 3no.red chillies,1tsp.pepper,2tsp.shreded coconut,1tsp.oil. In a pan heat 1tsp. of oil and fry the chana dal, red chillies and pepper for about 2min., switch off the flame and then add coconut and grind to a fine paste and keep it aside.

Procedure:

Cook toor dal till soft. Boil the tamarind paste, tomato, asafoetida, salt and turmeric with ½ cup of water, until raw smell of tamarind goes away, now add the ground paste, and cooked dal and boiled the rasam for one boil, do not over boil the rasam(as it may loose its flavour)In a pan heat ghee/oil, once it is hot add the mustard and allow them to splutter, then add the seasoning to the rasam. Garnish with coriander leaves and serve it with rice...............

Vankaya Bajji, Brinjal curry

Here I'm posting another simple and delicious andhra recipe, this is from my Mom's kitchen, as I already mentioned, she's a superb cook........ this curry has the simple delicate flavours of southern kitchen enriched with curry leaves and asafoetida.

Ingredients:

2lbs.Eggplant/brinjal/vankayalu(cut into quarter size pieces), 5-6no. green chillies,chopped(adjust as per the spice level), 1tomato(diced), 3tsp.tamarind(soaked for 5min.), 1/4 cup of onions( roughly chopped), 1/4tsp. turmeric powder, salt to taste.

In a pan add all the above ingredients and cover it with the lid, on medium heat cook until the brinjal pieces are soft and tender(need not add the water, because they ooze from the brinjals,if necessary add 1/4 cup of water), once the brinjals are cooked well ,remove from the flame and just mash them little with your serving spoon and keep it aside. Now, In a pan heat 2tsps. oil,once it it hot add 1tsp.jeera and mustard seeds each, pinch of asafoetida, 2spring curry leaves,2no. whole red chillies and fry them until you get the aroma, then add this seasoning to the cooked and mashed brinjals and allow them to boil for about 5 min. Serve this curry with steamed rice and vadiyalu/papad.