Fish Roast

FISH ROAST

Ingredients:

Fish (I used parwa fish) - 1/2kg

red chilli powder - 3 tsp

salt to taste

juice of one lemon 

oil - fry

Method:

- marinate the fish with salt, red chilli powder and lemon juice

- leave it aside for 30 mins

- heat the oil and fry the fish in oil till they are crisp

Cauliflower Burji

CAULIFLOWER BURJI

Ingredients:

cauliflower - finely grated (2 cups)

onion - 2 (finely chopped)

tomato - 1 (finely chopped)

salt to taste

turmeric powder - 1/4 tsp

ginger garlic paste - 1 tbsp

curry leaves - 10 - 12

corriander leaves - 1 handful (chopped)

red chili powder - 1 tsp

juice of 1/2 lemon

oil - 4 tbsp

Method:

- in a pan add oil

- add the onions and fry till  they are golden brown

- add the tomatoes and ginger garlic paste

- fry till are mushy and the raw smell is gone

- add the salt to  taste, turmeric powder, red chilli powder

- add the cauliflower and fry for 3 - 4 mins

- close the pan with a lid for another 10  mins and cook in the slow flame

- to that add the curry leaves and corriander leaves

- fry for another 2 mins and serve that hot with chappathi.

Tofu - Cauliflower Nilgiri Kuruma

TOFU CAULIFLOWER NILGIRI KURUMA

Ingredients:

tofu - 100 gms (cubed)

cauliflower - 2 cups (cleaned)

corriander leaves - 1 cup

mint leaves - 1 cup

curry leaves - 1/2 cup

green chillies - 6 (chopped)

dry roasted poppy seeds - 1 tbsp

grated coconut - 1/2 cup

onion - 2 (finely chopped)

mustard seeds - 1 tsp

cumin seeds - 1tsp

cloves, cardamom, cinnamon, bay leaves - 2 each 

oil - 4 tbsp

turmeric powder - 1/4 tsp

salt to taste

hing - 1/4 tsp

ginger garlic paste - 1tbsp

coriander powder - 1tbsp

red chillie powder - 1/4  tsp

Method:
- add the  poppy seeds and coconut into a blender to make a fine paste
- add the curry leaves, mint, corriander leaves and green chillies and make a fine paste
- in a pan add oil
- add the cloves, cinnamon, bay leaves and cardamom.
- add mustard seeds and cumin seeds
- add the onions to the pan when the seeds splutter
- fry the onions til they are golden brown
- add the green paste, salt, turmeric powder, hing, corriander powder, chilli powder and ginger garlic paste and fry until they ooze out oil
- add the cauliflower and fry for 2 - 3 mins
- add some water and cover the pan with a lid
- when the cauliflower is 3/4th cooked add the coconut paste and the tofu
- allow that to cook in the slow flame with the pan closed for another 5 mins
- serve with rice / roti.

Source: 
Vah Chef, I have used my own main ingredient while he cooked this with Chicken.