Fish Curry - South Indian

Fish - 1 lb., filleted

Oil - 3 tbsp.

Mustard - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Fennel Seeds - 1 tsp

Garlic - 2 clove, crushed

Curry Leaves

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 1/2 tsp

Fennel Powder - 1/2 tsp

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan. Temper Mustard, Fenugreek, Red Chilli, Fennel, Garlic and Curry Leaves. Cook on medium making sure not to burn the spices. Add Onion, Green Chilli; sauté until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add Tomatoes and cook closed until soft. Season the masala with Turmeric, Chilli, Coriander and Fennel Powder. Sauté until the raw smell of the masalas go away. Pour in Tamarind Juice and season with required Salt;. Bring the gravy to boil. When the gravy comes to a rolling boil drop the Fish in gently and cook closed for about 12 min. Serve with hot Rice.

Chiroti

All Purpose Flour - 1 cup + tbsp.

Ghee - 2 tbsp. + 2 tbsp.

Salt

Oil

For syrup

Sugar - 3/4 cups

Cardamom powder - 3, pounded to coarse powder

In a large bowl, add the AP Flour, Salt and Ghee; mix well. Slowly add 1/2 cup cold water and knead the mixture to a firm dough. Cover the dough with wet cloth and set aside for 10 minutes.

In a small bowl, mix 2 tbsp. AP Flour with 2 tbsp. Ghee and keep aside. This paste is used to bind the layers of the Chiroti's.

Divide the prepared dough into two equal parts. Roll each part into a thin Roti. Place one Roti on the flat surface and smear with Flour paste. Place the other Roti over the first Roti and smear with more Flour paste. Gently roll into a log and cut into 1/2” pieces. Roll each pieces into small 4" rounds.

Deep fry the prepared Chiroti's in hot Oil on a medium flame until light golden brown and transfer to a paper towel lined plate.

In a pan add Sugar along with 1/3 cup Water and Cardamom. Bring it to boil over medium high heat, keep stirring until all the Sugar is dissolved. Keep boiling until syrup is sticky. Drizzle Hot syrup on top of the Chiroti's and let it dry for about 3 hours.

Store Chiroti's in an airtight container for about ten days.

Masala Chai

Cardamom - 3

Peppercorn - 4

Fennel seeds - 1/8 tsp

Cinnamon - a small piece

Clove - 2

Nutmeg - 1/4 tsp

Ginger - a small piece

Tea leaves - 2 tsp

Milk - 1 1/4 cup

Sugar - to taste

Place Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg, and Ginger in a mortar. Use a pestle to crush the ingredients and set aside.

Bring 1 1/4 cup of Water to a rolling boil in a pot. Add the crushed ingredients and boil for about 5 minutes.

Next, add Tea leaves to the boiling mixture and continue boiling for another 5 minutes.

Add Milk and bring it to a rolling boil.

Mix in Sugar and reduce the heat.

Let the Milk simmer for an additional 5 minutes.

Take off the heat and strain the Tea into individual cups.