Recipe of the day

lonelyaztec

yeah...it is called 'Attu Kaal Soup' in Tamil nadu. It is a specialy of Chettinadu Cuisine and also Andhra Cuisine.

It is made from Bones of Mutton, and hence it gets the taste of Bone Marrow. It is thin and watery, has the flavour of meat and marrow...

__________________
Aztec

My photoblog

DeeUK

Wow, thanks for the speedy reply
Do you have any idea where I could get a recipe for this?
Dee

jjacquemain

You could try this link for Aattu kaal soup http://food.sify.com/recipe.php?id=13263888&cid=

Hope it's what you were looking for.

__________________
There is no defense against chaos~

Paagla Dashu

Tel Koi
The main ingredient is Koi or Climbing Perch Fish

Ingredients
Koi-4 (bigger the better),
Mustard Oil-1/2 cup (even if you are a health freak you have to be lenient about the oil if you must eat "tel koi"),
turmeric powder- 1tsp,
dhania powder-2 tsp,
jeera powder-2 tsp,
kalo jeera-1 tsp.
red chili powder-according to taste,
Indian or Thai green chili-4,
cilantro-to garnish,
tomato puree-1Tbsp(optional),
onion paste-1tbsp(optional),
salt-to taste.

Method

Tel hoi is tricky because the fish is cooked solely in spice and oil with very little gravy. If you are not an experienced chef, use tomatopuree and onion paste to create the gravy, but be cautioned that any"paka randhuni" would snort at your naivete.Make diagonal incissions on both sides of the fish.Marinate the fishwith turmeric powder and salt. Let it stand for 1/2 an hour. Heat oilin wok, when it smokes, simmer. Fry the fish one at a time, till theyturn deep golden on both sides. Keep aside. Add two green chilies andkalo jeera to the oil. When the seeds splutter, add the jeera, dhaniaand red chili powder (alternatively make a thick paste of the masalasby adding a little water and add this to the smoking oil). Saute, tilloil leaves the sides. If you are using tomato and onion, add them tothe oil now and saute well, till it emits the aroma, adjust theseasoning. Add the fish to this gravy, slit rest of the chilies andadd it to the gravy, garnish with chopped cilantro, cover, let thegravy boil for a couple of minutes. Pour a little oil over the fishand serve immediately with steamed rice.Source: Ronita Bhattacharya

For more Bengali Recipes: Check this out

DeeUK

Thankyou so much I will try this asap.
Just a quick question, what is dhania powder and where could I get it from?
Dee

PRIYA

Dhania powder - crushed coriander seeds!! If you get some seeds, dry roast them and then crush with a pestle and mortar. Alternatively, you could buy off the shelf - coriander powder, but to do it yourself is much more tasty

__________________
Happiness is for those who cry, those who hurt, those who have searched and those who have tried. For only they can appreciate the importance of people who have touched their lives. (Anon.)

DeeUK

Thankyou all for your help, I hope this is what I have been waiting for for 20 years!! Wish me luck
Dee

Hyderabadi

Priya beat me to it.




Link to a UK site:
http://www.simplyspice.co.uk/dhania-...der-p-299.html

PRIYA

Sorry........... (that's what usually happens to me)

Indianflower

Does anyone have a recipie for Parotta -South Indian not Parantha - north indian chapatti like thing.

I tried and tried to get the recipie for this while i was out there but whilst everyone told me how easy peasy it was and I've watched in being made hundereds of times (though havent seen the dough making bit hence this query!)

Thanks in advance Indiamike!

Indianflower

PRIYA

Now it's my turn.............

Has anyone a recipe for crunchies; the one with coconut, syrup, butter etc, but without eggs??

etin

Kerala parotta

Ingredients
8 cups white plain flour
2 eggs , beaten
1 teaspoon salt
2-3 tablespoon sugar
7 tablespoon butter or ghee, melted
2 cups water
2 tablespoon condensed milk
1/2 cup ghee or oil for frying

Preparation
Sift flour into a mixing bowl , add eggs, salt , sugar and melted butter. Combine water with condensed milk and add to the mixture. Mix well to make a soft dough. Roll dough into a ball and cover with a damp cloth. Leave to rest in a warm place for 30 minutes.

Divide dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 20 minutes or up to 4 hrs

Heat an iron griddle or heavy pan, coat with oil. Flatten dough balls and stretch out as far as possible. Fold edges inward, continue until you have a round shape 6 inches diameter. This is required to give the bread a layered texture.

Fry the roti individually until crisp and golden, adding more ghee or oil as necessary.
______________________________ ______________________________ ___________________
I did try the above recipie but the layers didnt come to my satisfaction ... While searching for porotta I came across an excellent pictoral recipie for few south Indian breads. A Sampling of South Indian Breads ...Try it out

Another recipie for Porotta. (I didnt try this)

sadhuji

thanks for the useful link - now, how about 'doi ilish'?

__________________
mooning over a moon journey

Indianflower

Hi Etin,

i think i may know why your 'layers' didnt come out right. In your instructions you say to roll the parotta out and then fold the edges in to get the layers. Whenever i saw it made it was done as follows:

1. once you've left the dough to rest, roll out each ball as thin as possible
2. cut the flattened dough into strips and then roll the strips into a kind of circle (think of a cumberland sausage) then flatten and cook as normal

hope this helps - if you try it do let us know if it works!!

Indianflower

etin

Hi IndianFlower, thats a good idea... i will try it the next time when I have a hunger for Porotta... Thanks a lot