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

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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.

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http://www.fusionindianfoodbychefnisikant.blogspot.in

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

Basic Mise-in Place

METHOD:

* Wash the fish, marinate with salt and turmeric powder. Keep it a side for at least 30 minutes.

* Make mixture out of Chili powder, turmeric powder and tamarind pulp.   

* Blanch the tomatoes and make a puree out of that. Keep a side.

* Heat Oil in a pan. Add Mustard seeds and fenugreek seeds.

* Once the seeds get crackle add whole garlic and ginger juliennes.

* Add Curry leaves in to it.  

* Add Dry chilies and chopped green chilies, then sauté it.

* Add peeled Shallots and sauté it for some time.

* Add the tamarind mixture in to it, Mix it well.

* Cook it for 4-5 minutes in slow flame.

* Add Tomato puree and mix it well.         

* Mix it well.    

* Add little water.

* Add marinated fish in to the pan.      

* Cook in slow flame.

* Add chopped coriander leaves once the fish is cooked properly.  

* Garnish it with fried Curry leaves and fried Chilly.

* Serve Hot with steamed rice.