Thursday, June 20, 2013

FISH SUKKE

This is a recipe that my father prepares with a smile on his face as it is his favorite. Recently when he visited us, I asked him the recipe, participated in a cookery competition and won a prize....so here it goes


Ingredients
Mackerel (bangda) 4 medium cut into 2 pieces (any fish can be used)
Teppal (sichuan pepper) 15-20 soaked in water
Ground masala:
Red chillies 20 (soaked in water)
Turmeric leaves medium size as needed (if fresh ones are not available, use dried ones after soaking in water)
Haldi 1 tsp
Tamarind pulp 1/2 cup
Garlic 5-6 cloves
Ginger 1 inch piece
Salt to taste
Coconut (optional) 2 tbsp

Method
Clean & wash the fish.
Grind the masala to a fine paste adding water. Apply it to the fish.
Take a thick bottom kadai. Sprinkle some water. Now spread turmeric leaves one by one so as to cover the whole kadai. Put the fish with the masala in the middle. Spread teppal all around. Add 1/2 cup water. Again cover the masala with turmeric leaves fully. Put a lid tightly.
Cook this on a low flame for 1/2 hour.

It tastes best the next day as the fish takes in all the flavor from the turmeric leaves. It can be kept for a week, but if coconut is added to the ground masala then just 2 days.

CHATTAMBODE


This is a snack that my mom used to prepare on Sundays and we used to love it. My mom recently visited us and I requested her to prepare the same. It was just so delicious ......

Ingredients
2 cups + 3 tbsp Chana dal
1 cup chopped Dill leaves (sheppi or sabsige leaves) optional
1 big Onion chopped
1 tsp Chilli powder
1/2 tsp Haldi
Salt to taste
Oil for deep frying

Method
Soak chana dal for 5-6 hours. Set aside 3 tbsp chana dal.

Grind chana dal coarsely with very little water (you can use the pulse button on the mixer). Take it out in a bowl. Add chopped dill leaves, onion, chilli powder, haldi and salt. Add 3 tbsp soaked chana dal at this point. (Tip- mix it at the time of deep frying or it becomes difficult to deep fry. You can cover with plastic wrap and keep it in fridge too)

Heat oil in a kadai. Mix the chana dal and other ingredients. Apply water on your palm. Take a small ball of this mixture and flatten it. Deep fry till golden.

Can be served with any sauce or chutney....I like to eat it just the way it is.....yum!