Fish briyani

Fish briyani::
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Ingredients:
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1. Basmati rice - 2 cups
2. fish (only flesh) - 10 to 12 pieces
3. Onions (sliced) - 2
4. Tomato puree - 1 cup
5. Ginger - 1 inch ,Garlic - 8 flakes
6. Coconut milk - 1 cup
7. Curd - 1 cup
8. Water - 1 1/2 cups
9. Green chillies - 4-5
10. Turmeric - 1/2 tsp
11. Chilli powder - 1 tsp
12. Coriander leaves - one bunch
13. Oil - 1tbsp
14. Salt - To taste

Prepreparation Method:
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1. Grind ginger, garlic, green chillies and few coriander leaves.
2. Apply the paste on the fish and marinate for at least 30 minutes.

First cook the fish:

1. Take a pan, add 1 tsp oil and fry the onions till they attain golden brown color.
2. Add soaked fish to it and cover with the lid till the fish is cooked.
3. Fish may break,stir it slowly.Don't fry to much.
4. Keep the gravy also.

Cook the rice seperately:

1. Take a pan, add 1 tsp oil and fry rice for 2-3 min.
2. Then add the tomato puree, coconut milk, curd and 1-1/2 cups of water.
3. Add salt, turmeric powder, chilli powder, and stir well.
4. Cover the pan with a lid. Partially cook the rice on a low flame.

Mixing together:

1. Take a large sized pan, arrange a layer of the rice, the fish with its gravy and then another layer of rice in the pan.
2. Add some coconut milk and keep it in a low flame for 3-5 minutes.
3. The fish gravy will spread in the rice and give a unique delicious taste.
4. Serve hot with Thayir pachadi. (Raitha)

Thair pachadi (Raitha)::
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Ingredients:
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1. Thayir (curd) - 1 cup
2. Chopped onion - 1
3. Chopped tomato - 1
4. Chopped green chillies - 2
5. Chopped coriander leaves -
6. Few Grated carrot - Few
7. Salt - To taste

Preparation Method:
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1. Add all the ingredients and mix well.

Fish fry

Ingredients:
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Fish - 2 piece
corn flour - little only
chiliy powder - 1 spoon
corriander powder- 1/2 spoon
tumeric powder - 1/4 spoon
ginger-garlic paste - 1/4 spoon
tamarind paste - little
salt to taste

Preparation method:
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• Mix all the masala with little water.


• Soak the fish with the masala.


• Allow it to marinate for one hour.


• Then fry it on tava in low flame, otherwise it will burn fastly without cooking.

ven pongal

Ven Pongal:
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Ingredients:
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1.Raw rice-2 cups
2. Moong dhal-1/2 cup
3. ghee or vegetable oil
4. Jeera-1/2 tsp
5. Whole black pepper-2 tbsp
6. Green Chilli-4
7. Asafoetida-1/4 tsp
8.Ginger-1 inch piece
9.Finely chopped Cashew nuts-3 tbsp
10. Curry leaves, Coriander leaves
11.Salt to taste

Preparation Method:
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1. Wash rice and dhal together and soak it for halfanhour
2.Add 2:1 water ratio to pressuer cook with salt to taste for 25 minutes.
3.While that time ,heat a kadai with ghee season it with jeera,whole black pepper,green chilli,curry leaves,ginger,Cashew nuts and asafoetida.
4.After the pressure is gone,mix it well with cooked rice and dhal.
5. Garnish with finely chopped coriander leaves and cashew nuts.
6.Serve hot with coconut chutney,vada,sambar..etc.