MAJJIGA PULUSU

INGREDIENTS

Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp

TALIMPU

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount

METHOD

  1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
  2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
  3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
  4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
  5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
  6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
  7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
  8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
  9. Serve with podi pappu and rice.
SUGGESTIONS

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.

MASALA PEANUTS

INGREDIENTS

Peanuts- 1 cup

Besan flour – 1/2 cup

Rice flour – 1 tbsp

Red chilli powder – 1 tbsp

Cumin seeds – 1 tbsp

Water – 2 to 3 tbsp

Curry leaves – few

METHOD

  1. Rinse peanuts under running water. Drain them in a colander.
  2. Take a bowl and add peanuts. Then, add all the rest of the ingredients. Mix well.
  3. Sprinkle little water and mix well until each peanut is coated well with masala.
  4. Heat oil in a pan. Gently drop the peanuts. Do not add them in lumps.
  5. Do not disturb for a minute, then stir and fry on low to medium flame.
  6. Fry till the foam in the oil disappears completely and peanuts turn golden brown and crisp.
  7. Drain the fried peanuts onto a kitchen paper. In the same oil, fry curry leaves and add it to the fried peanuts.
  8. Cool them completely and store in a air tight jar.

FISH FRY

IMG_3610INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

  • Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
  • Wash the fish again and add lemon juice if there is any unwanted smell.
  • In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
  • Mix all the spices well using 1 tbsp of oil.
  • Coat the fish with the masala paste. Marinate for one hour.
  • Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
  • Flip the fish pieces and cook for 5 to 6 minutes.
  • Once the fish is well cooked, place them on absorbent paper to remove excess oil.
  • Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

  • Make sure to fry both the sides well until fish turns golden red and crisp.