Sura Puttu / Shark Fish Dry Fry

This is an famous south Indian seafood delicacy.

Sura Puttu is an great feast for seafood lovers. It is very delicate and aromatic in flavors. This is a dry fish curry in the form of puttu. This is a great accomplishment with sambar rice, rasam rice or with any other rice varieties.

This is my grandmother’s recipe, My mom followed the same recipe and now I am following it too. I have never made any changes to this good old traditional recipe.

Ingredients : 

Sura / Shark fish - 3 lbs
Onions - 1 cup finely chopped
Green Chellies - 3 to 4 finely chopped
Ginger garlic paste - 2 teaspoon
Garlic - 5 cloves chopped in big dices
Red chili powder - ¼ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - 1 sprig

Procedure : 

Cut the shark fish into medium recipes (Ask Ur fishmonger to do this, as it is hard to cut in home). Wash the fish properly.

In big vessel bring water to boil and put the shark pieces into it and cook it for 10 to 15 minutes. The fish will turn opaque, this means it’s cooked. Switch of and let it cool a bit.

Now slowly peal the skin of the fish. This will be easy as the fish is cooked fully. Remove the bones also. Squeeze excess water and keep the fish in a different dish, Do this process to all the other fish pieces.

Next flake the fish pieces with your hands. It will be as a dry fish flakes. Make sure there is no water at all. It should be really dry. To this mixture add salt, red chili powder and turmeric powder and mix well with hands.

Now heat oil to a pan and add onion, garlic and green chilies and sauté it for a while. Next add the ginger garlic paste and little salt for the onions and sauté till the raw smell of the ginger garlic is gone.

Add the fish flacks mixture to the pan and mix it well until the onion mixture and fish mixture are well incorporated. Check for salt. Now keep the flames in low and fry this mixture till light brown in color. Finally add the curry leaves and toss it around.

Serve it hot.

Note: Adjust the salt and red chili powder according to ur taste bud.

Use a wide pan for frying the sura puttu as it will be easy to make them toasty.

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Bombay Sandwich

This is a very popular snack in all the chaat shops.

My mom’s place is near Sowcarpet, those who know about sowcarpet, can tell how famous are these sandwiches. There are many sandwich bars around my place where we get these awesome and cool sandwiches. It is really fun looking those chaat walas preparing the sandwiches, those guys do it so fast out of practice. It is so mouthwatering....

I make these sandwiches quite often as they involve more veggies and a healthy little snack.

Ingredients : 

White bread or Sandwich bread - 10 slices
Green chutney - ½ cup
Thinly sliced onion
Thinly sliced Tomato
Thinly sliced boiled potatoes
Thinly sliced cucumbers
Salted Butter
Salt, pepper, chat masala

Procedure : 

Remove the crust from the bread. Arrange the bread sliced in single layer. Spread butter on them. Next spread the green chutney on all the slices.

Now arrange 2 to 3 onion slices on bread followed by tomatoes, cucumber and potatoes. As i have said 10 slices of bread, arrange this on 5 sliced of bread.

Now sprinkle salt, pepper and chat masala on top of the vegetables. Finally top the other 5 bread slices on the top of the vegetables as a sandwich.

Note: Slice all the veggies very thin.

If needed some sev can be sprinkled over the top of sandwiches.

Try to assemble the sandwich at last before consuming, as the sandwiches will become little soggy.

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  Mini Kajjikayalu         Mini Kajjikayalu

Sago Bonda/ Javvarisi Bonda/ Saggubiyyam Bonda

Want to have something comforting for the cold weather…

This is a very simple tea time snacks that can be enjoyed with some sambar or chutney. If you have a get together next time, don’t forget this bonda. A tasty little bite, best for girls chit chat evening…

Ingredients :

Idli batter - 1 cup
Rice flour - 2 teaspoon
Sago pearls - ½ cup
Red onions - ½ cup finely diced
Green chilies - 2 finely minced
Grated ginger - ½ teaspoon
Curry leaves - 10 cut into pieces
Cilantro - 4 to 5 sprigs finely chopped

Oil for deep frying

Procedure : 
Soak sago in enough cold water for 3 to 4 hours. It will almost double in size. Later drain the sago and mix all the above ingredients together. Batter should be in the consistency like a cookie batter or bonda batter. SHold is able to from small dumplings out of it. Check for salt.

Heat oil in a deep dish. When the oil is of medium heat. Drop small dumpling of the mixed batter and deep fry it until golden brown in color.

Note: Not necessary that all the dumplings should be the same shape. But try to maintain the same size for even cooking.

If the batter is runny try adding some more onions and rice flour. If it is too thick, sprinkle some water.

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Chocolate Bark

Hi all… Its me again after a short unapprised break……

This is a perfect treat for my chocoholic friends. I love chocolate bark as it can be customized to each ones taste. The dried fruit and nut in this recipe is my favorite combo. I have used crystallized ginger in this recipe which makes my chocolate bark unique from others. Crystallized ginger makes such a difference in taste with all the dried fruits, nuts and chocolate.

I love to use a mixture of milk chocolate and semi-sweet chocolate. This gives a dark rich chocolate color and taste great too….

Actually thought of posting this for Valentine’s day. As my son keeps me busy always, just found time know…. Enjoy….

Ingredients : 

Semi-sweet chocolate chips - 8 ounce
Milk chocolate - 8 ounce
Toasted almonds chopped - ¼ cup
Salted cashews chopped - ¼ cup
Dried cranberries chopped - ¼ cup
Dried mango chopped - ¼ cup
Crystallized ginger finally chopped - 2 tablespoon

Procedure : 
Melt the chocolate chips in a microwave safe bowl. While melting the chocolate, melt it 3 to 4 time in regular intervals as chocolate can get burnt very easily. Use the lowest power to melt the chocolate.

Alternatively a double boiler can be used to melt the chocolate.

Line the baking sheet with parchment paper. Now pour the chocolate over the parchment paper. Sprinkle all the dried fruits and nuts over the melted chocolate while it is still warm.

Allow this to set for 2 hours or until the chocolate is completely set and cooled. Now slowly remove the parchment paper and cut the chocolate bark into pieces.

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