Tuesday 27 July 2021

Carrot Rice.



Basmati rice                       2 cups
Carrot                                 50 gm.
Sliced onion                       50 gm.
Raisin                                 1 spoon
Nuts                                    1 spoon
Cardamom                          3
Salt                                       accordingly
Ghee                                     ½ cup
Coriander leaves                  accordingly
Sliced tomato                       ½ cup
Water                                    4 cups

Wash and drain basmati rice. Heat a pan. Pour one spoon ghee and fry rice. Keep it aside. Boil water. Add basmati rice, salt and mashed cardamom. Cook for ten minutes.  In a pan, heat one spoon ghee, fry onion,carrot,raisins and nuts.Serve cooked rice in a plate garnishing with coriander leaves, sliced tomato, roasted onions, carrot, raisins and nuts.

Fish cutlets.



Fish                                ½ kg
Vinegar                          1 teaspoon
Salt                                 1 teaspoon
Oil                                    ¼ cup
Sliced onion                  ½ cup
Sliced green chilly        1 desert spoon
Sliced ginger                 1 teaspoon
Sliced curry leaves        ½ teaspoon
Pepper powder             1 teaspoon
Boiled and mashed
Potato                             1 cup
Salt                                   accordingly
Egg yolk                            1
Egg white                         1
Bread powder                  ½ cup

Marinate fish with vinegar and salt. Steam it and mash. Heat oil, add onion, chilly, ginger and roast. Add pepper powder and fish mixture. Add potato, egg yolk, salt and mix well. Shape to cutlets, dip in egg white and again in bread powder and fry. Serve with sauce and salad.