Avoli Pollichathu/ Pomfret pollichathu

Pomfret; 3

Chilly Powder: 1 tbsp

Turmeric Powder: 1/4 tsp

Salt as needed.

Marinate pomfret with these ingredients and lightly fry in oil and keep aside.

Take 3 banana leaf, wash and dry it and move it over an open flame for a few seconds. keep aside.

 Mustard: 1 tsp
Onion: 2 diced
Ginger Garlic Paste: 1 tbsp
Tomato: 1 large diced
Chilly Powder: 2 tsp
Turmeric Powder: 1/4 tsp
Coriander Powder: 1 tsp
Salt: as needed
Pepper: 1 tsp
Curry leaves: a few sprigs.
Thick Coconut milk: 1/4 cup
Oil: 1 tbsp


 In a kadai, heat oil and splutter mustard.
 Add onions and ginger garlic paste and let it brown along the edges.
 Now add the tomatoes and all the spices and saute for a few minutes on low flame.
Now add the thick coconut milk and cook till the water dries up.
on one banana leaf, spread the masala, on top of it, place the fried fish. Again on top, spread the masala.
Now tie up the banana leaf like in the pic below.

In a pan, add a few tbsp oil and place the banana leaf parcel on it.
Keep a lid and let it cook over low flame.
After sometime, turn over the parcel and again keep the lid and cook for sometime.

once done, open the parcel and serve with salad and bread.

Kerala Pancakes

For the Pan cake:

Maida: 2 cups

Egg: 1

Milk: 3/4 cup

Sugar: 1 tbsp

Salt: as needed

Water: to make a thin batter

For the filling:

Coconut: 2 cups

Sugar: 1/4 cup

Cardamom: 1/2 tsp

Form a thin batter with all the ingredients under pancake.

Heat a tawa and pour the batter, spread it...cook both sides.

Mix all the ingredients under the filling and place it on the pancake like in the picture below.

Roll it

Serve warm.

Dal Makhani (tastiest ever!!!)

This is the tastiest Dal Makhani Ive ever had.... I had to post it...... 

Ingredients 

Black urad dal-120 grams

Rajma- 50 grams 

Chana dal-20 grams

 

 

 Soak these for atleast 6 hours or overnight.

Dump it in a pressure cooker and cook for 20 minutes on low flame after the first whistle (till the first whistle it should be high flame).

This is how it will look after the pressure cooking of Dals.

First tempering:

Heat oil in a pan and saute onions till light brown and then add ginger and garlic and saute till brown.

After that add chilli powder

And the tomatoes.

And saute till oil separates and you get a paste consistency. You can add water to facilitate the process.

Pour this over the cooked dal.and pressure cook again for 15 minutes.

Second tempering-

Heat oil and splutter cumin and add garlic to it. When brown, add it to the cooked daland then add a pinch of asafoetida and a tbsp of kasoori methi. Check for salt and add as needed.

Lastly add 75 grams fresh cream and 50 grams butter to it. 

This recipe is from my sister in law, sophys kitchen.  This is the recipe.