YOGURT KARHI

Ingredients:

Yogurt 500 g, beaten
Garlic paste 1 tsp
Salt 1-½ tsp
Gram flour 3 – 4 tbsp
Turmeric ½ tsp
Coconut milk powder 2 tbsp

Grind together:

Coriander leaves 4 tbsp
Green chilies 8 – 10

For baghar:

Onion 1, small, chopped
Lady finger 1 cup
Whole Red Chilies 6
White cumin whole 1 tsp
Curry leaves 15
Oil ¼ cup

Lady finger whole,top & tail removed & deep fried

Method:

1. Grind together coriander & green chilies to a fine paste.
2. Beat yogurt, add in gram flour mix well, add 4 cups water, with grinded green masala, salt, garlic paste, turmeric & coconut milk powder, mix all well & strain mixture through a fine sieve.
3. Now put mixture in a pan & cook on medium flame, stirring till boiling.
4. Cook for 10 minutes, till thick.
5. Then give baghar.
6. Lastly add in fried lady finger.
7. Serve with rice.

Method for baghar:

1. Heat oil, add chopped onion when golden
2. Add garlic, fry.
3. Add the rest & add to karhi.

Kari Kepala Ikan (Fish Head Curry)

Ingredients

• 1 large fish head
• 2 tbsp chilli powder
• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 2 tsp fennel powder
• 2 tsp turmeric powder
• 1 tsp white pepper powder
• Ground ingredients:
• 12 shallots
• 5 garlic cloves
• 3 cm ginger
• 1 tsp mustard seeds
• 1/2 tsp fenugreek
• 2 stalks curry leaves
• 4 cm cinnamon stick
• 3 tomatoes, quartered
• 2 brinjals, quartered
• 5 lady fingers (okra)
• 2 green chillies
• 3 tbsp tamarind pulp, mixed with 150 ml water and strained
• 200 ml thick coconut milk
• 250 ml thin coconut milk
• 250 ml water
• salt to taste
• 5 tbsp oil
• Garnish:
• 2 spring onions, chopped
• Fried onion rings

Preparation method

Prep: 20 min | Cook: 20 min

 

Clean fish head and remove scales. Rinse and set aside.

Heat oil in pot and fry the mustard seeds until it begins to pop. Add the ground shallots, garlic and ginger. Add fenugreek, curry leaves and cinnamon stick and fry until fragrant.

Mix a little water to the curry powder blend to make a paste. Add to the pot, stir the ingredients together and cook until oil separates.

Slowly pour in the thin coconut milk and bring to a boil. Add brinjals, tamarind juice and fish head. Cook until the fish is almost done.

Add the tomatoes, lady fingers, green chillies and thick coconut milk. Adjust the amount of liquid by adding water. Stir and bring to a boil. Season to taste and cook until oil floats to the top. Garnish with chopped spring onions and fried onions.

Spring Roll ( Indian style )

Ingredients

Wheat sooji (wheat rava) 1 cup

Salt

Thick yogurt (curd) 1 cup

Corn sooji 1 cup

Rice rava (idli rava) 1/2 cup

Butter 2-3 tea spns

I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup.

For stuffing

Sprouted moong 2 cups

Oil

Salt

Onion(chopped finely) 1/2 cup

Soya sauce 2 tea spns

Chili sauce 2 tea spn

Directions

Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins.
Mix the 3 types of sooji with yogurt, salt and leave for 3-4 hrs.
Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.