Quinoa Pulav

Ingredients

2 cup Quinoa

5 tsp Oil

Dry garam masala

2 Bay leaf

4 Cardamom

4 Cloves

1 inch Cinnamon

1 Star Anise

4 Green Chilies

1 Onion

1 Tomato

1 cup Soya chunks, boiled & diced

1/2 cup Green beans

1/2 cup Green peas

Handful of Mint

4 Garlic cloves, crushed

1 knob of Ginger, crushed

3 1/2 cup Water

Salt

Method

• Heat oil in a pressure pan. Add garam masala -  bay leaf, cardamom, cloves, cinnamon, star anise
• Next add green chilies , onions, ginger and garlic. Saute for 2 min until onion softens
• Then add tomatoes and mint. Saute until tomato softens
• Add soya chunks, peas, and green beans
• Optional step: Wash quinoa in water twice to evade raw smell of grains
• Add Quinoa, water and salt. Pressure cook upto 2 wwhistles
• Serve with cool raita

Nandu Masala Varuval

Ingredients

500 gms Crab

1/4 cup Sesame Seed Oil

1/2 tsp Mustard seeds

1/2 tsp Fennel seeds

5-10 Curry leaves

5 Green Chilies

2 Onion

2 Tomato

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1 tsp Coriander powder

1/2 cup Coconut

1/2 tsp Poppy seed

Cilantro

Salt

Method

• Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
• Next add onions and green chilies. Saute until onion softens
• Next add turmeric powder, red chili powder, coriander powder
• Then add tomatoes. Cook until oil starts to leave on the sides of the pan
• Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
• Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
• Turn off the heat. Garnish with cilantro 

ವಣ ಅವರೆಕಾಳು ಸಾರು |Vana Avarekalu Saaru

Ingredients

1 1/2 cups Dried Avarekayi

1 1/2 Onion, diced

1/2 Tomato, diced

1 small Potato, diced

1/2 Kohlrabi (navilkosu), diced

1 Brinjal, Diced

1 1/2 tsp Sambar Powder

1/2 Cup Coconut

1/4 cup Tamarind pulp

Salt

Water as needed

For tempering-

1/2 tsp Mustard seeds

1/2 tsp Cumin Seeds

1 tsp Oil

Curry leaves

Method

• Soak dried avarekayi in water for 12 hours

• Heat a teaspoon of oil in pressure pan and fry onions until it softens
• For the masala- grind fried onions, coconut, sambar powder and 1/2 cup of water to a fine paste

• Wash soaked avarekayi in water and pressure cook for 20 minutes with 4 cups of water

• Now add the vegetables - tomato, brinjal, potato, kholrabi to the cooked beans. Pressure cook again for upto 2 whistles

• Add the masala to the cooked vegetables and beans
• Add tamarind pulp

• Add desired amount of salt about 1 tsp

• For tempering- heat oil in a tempering bowl, add mustard, cumin seeds and curry leaves. When it splutters, pour it on the curry. 

• Bring the curry to boil for 5 min. Serve hot with rice, chapati, mudde, dosa and idli

Indian Salmon Fish Fry

Ingredients

250 gms Salmon Fillets, 3-4 inch

1 tsp Red Chili powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Turmeric powder

1/2 tsp Garlic powder or Garlic paste

5 tsp Oil for pan fry

Salt 

Method

1. Mix all the dry ingredients together- red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste and salt
2. Then marinade salmon with above dry ingredients. Gently rub the fillet with dry rub and set aside for 30 min
3. Heat a heavy bottomed skillet or flat pan. Add 2-3tsp of oil. Gently place the fillets on the pan. 3-4 pieces. Do not over crowd the pan
4. Fry for 3-4 minutes on each side on medium heat. Add few drops of oil in each side while frying
5. Serve hot

Nethili Varuval

Ingredients

500gm Lake smelt/ Anchovy (Nethili) fish

1 tsp Turmeric Powder, divided

1 tsp Red Chili powder

1/2 tsp Onion powder (optional for flavoring) or Onion paste

1/2 tsp Pepper powder

1/2 cup Corn Flour

1/4 cup Tamarind pulp

Salt

1 tsp Rock Salt

Oil for deep fry

Method

Rub fish with rock salt and turmeric. Massage gently. Then wash it with water for 3 times. By using rock salt and turmeric, you can get rid of fishy smell

Mix all dry ingredients together- turmeric powder, chili powder, pepper powder, onion powder and salt

Next, add tamarind pulp  

Mix fish in the masala mixture and set aside for 30 minutes

                             

Heat oil for frying

Add corn flour to the marinated fish and mix well

Gently drop fish to the oil and fry in medium low for 2-3 minutes until it starts to turn reddish brown. Use absorbent paper to drain excess oil

Serve hot