Meen Kuzhambu ( chettinad fish fry )

Ingredients

Fish (known to be good for gravy)-1/2 kg ,

Small onion-20

Garlic-15 pods

Chilly powder -1 spoon or kuzhambu milagai thool-2 spoons

Coriander powder-2 tablespoons

Tomato-1Curry leaf- little

Tamarind-gooseberry size(double the quantity you use for sambar)

First marinate the fish withChilly powder-1 teaspoon

Turmeric powder-1/2 teaspoon

Lemon juice-1 teaspoon

Salt-1 teaspoon

Keep the fish marinated for 1 to 2 hours.

Procedure
Soak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove. Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season withFennel seeds-1 teaspoonFenugreek seeds-1/2 teaspoonCurry leaf-littleAddthe minced onion, garlic and tomato and sauté well for 3 minutes. Now add the tamarind water. Add the chilly powder and coriander powder also and wait till the mixture boils. Once it starts boiling keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has reduced to half. Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once the fish is added, you will find the gravy becoming watery. Increase the flame a little and cook for 5 more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring.

Pista Choco Roll

Ingredients :
For the Pista Choco Roll: ¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essenceFor the Khoya (mava) :¼ cup powdered sugar
Method:For the Khoya (mava) :Heat the milk in a non-stick pan on a high flame till it comes to boil.Continue to boil and keep on stirring continuously till it becomes semi-solid.Keep it to cool.
For the Pista Choco Roll :Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated. Keep it to cool completely, put the rose essence and stir well. Divde into 2 equal partsIn one part, put the cocoa powder and mix properly. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.In the other part, put the chopped pistachios and stir well. Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices

Gajar Ka Halwa

Ingredients :

6 red carrots grated

½ cup full fat milk

½ cup sugar

¼ tsp elaichi powdera

few saffron strands

2 tbsp cream

3 tsp ghee.

For garnishing :2 tbsp slivered almonds

Method :

Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.

Put the milk and stir till it evaporates.

Then put the sugar and continue to stir until the mixture becomes slightly thick.

Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly. Decorate with the slivered almonds.Ready to serve.