Plantain Gheer

Ingredients

Ripe Plantain – 1, cut into cubes

Thin Coconut Milk – 2 cups

Thick Coconut Milk – 1 cup

Sugar – 5 tbsp or to taste

Channa Dal – ¼ cup, cooked

Cardamom Powder – 1 tsp

Cashew Nuts – 5 whole

Raisins – 2 tsp

Salt – a pinch

Ghee – 2 tbsp

Preparation

Fry cashews and raisins in ghee and keep it aside. In the same pan, roast plantain till turn soft. Add thin coconut milk, sugar and boil until plantain is done well. Mean while cook channa dal with pinch of salt. Make sure dal is not overcooked. Add it to cooked plantain and mix well. Let it boil for 2 more minutes. Add thick coconut milk, cardamom powder and switch off the flame. Garnish with fried cashews and raisins.

Meen Pathiri

Ingredients

King Fish – ½ lb, cut into cubes

Oil – for frying

To Make Dough

Rice Flour – 2 cup, roasted

Thick Coconut Milk – 1/3 cup

Turmeric Powder – ½ tsp

Water – 2 cup

Salt – to taste

To Marinate

Chilly powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper Powder – ½ tsp

Garlic Paste – 1 tsp

Ginger Paste – 1 tsp

Salt – to taste

Filling Masala

Onion – 1, finely chopped

Tomato – ¼ cup, finely chopped

Green Chilly – 3, finely chopped or to taste

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Chili Powder – ½ tsp or to taste

Fish Masala – ½ tsp

Garam Masala – ½ tsp

Curry Leaves – handful

Cilantro - handful

Salt – to taste

Oil – 2 tbsp

Preparation

Marinate fish with masalas and keep it aside for 30 minutes. Heat oil in a frying pan. Fry fish and drain excess oil. Remove skin and bones from fish and shred them. Keep aside.

Boil water in a wide open pan. Add salt, turmeric powder, thick coconut milk. Switch to low flame and add roasted rice flour and mix well. Remove from flame. Slowly knead it to soft dough. . Divide them to equal sized balls and roll it out into pathiri of uniform size (6 inch diameter). Keep one pathiri, brush water around its edges and add fish filling and cover it another pathiri. Press gently on the edges with your fingers to seal its edges. Keep parchment paper into the steamer and place stuffed pathiri and cook for about 10 minutes. When its done, lift the parchment paper and keep in a plate. When it cools down, remove the parchment paper and transfer pathiri to a plate.

Falafel

Ingredients

Chick Peas – 1 cup

Onion – 1

Garlic – 4 pods

Coriander Powder – 1 ½ tsp

Chili Powder – ½ tsp or to taste

Cumin Powder – ½ tsp

Pepper – ½ tsp or to taste, crushed

Cilantro – 1 cup or half a bunch

Plain Bread crumbs – 2 tbsp

Salt – to taste

Oil – for frying

Preparation

Soak chick peas in water over night. Drain well and blend it in a food processor till coarsely grind. Keep aside. Add onion, garlic, cilantro and spices: coriander powder, chili powder, cumin powder, pepper in a food processor and blend well. In a bowl, combine together blended chick peas and cilantro paste. Add bread crumbs and salt. Mix well. Mean while heat oil in a frying pan. Take small balls from falafel mixture, make falafel shape and deep fry till both sides become medium brown color.

Note

 I used a table spoon to get the falafel shape. Apply little oil on spoon, put mixture on spoon, mould a spoon shape, drop on other hand and drop it on oil for frying.

Stuffed Fish Paratha

 

Ingredients

King Fish – ½ lb, cut into cubes

Oil or Butter– 2 tbsp

To Make Dough

All-Purpose Flour – 1 cup

Salt – to taste

To Marinate Fish

Chili powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper Powder – ½ tsp

Garlic Paste – 1 tsp

Ginger Paste – 1 tsp

Salt – to taste

Filling Masala

Onion – 1, finely chopped

Tomato – ¼ cup, finely chopped

Green Chilly – 3, finely chopped or to taste

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Chili Powder – ½ tsp or to taste

Fish Masala – ½ tsp

Garam Masala – ½ tsp

Curry Leaves – handful, finely chopped

Cilantro – handful, finely chopped

Salt – to taste

Oil – 2 tbsp

Preparation

Marinate fish with masalas and keep it aside for 30 minutes. Heat oil in a frying pan. Fry fish and drain excess oil. Remove skin and bones and shred them. Keep aside.

In a skillet, heat oil. Add onion and sauté till it becomes soft. Add green chilly, ginger, garlic and fry for 30 secs. Add tomatoes and sauté till soft. Add masalas: red chili powder, fish masala , garam masala and fry for a minute. Add shredded fish, curry leaves and cilantro. Mix well.

Combine flour and salt. Add enough water and knead to a soft dough. Divide them to equal sized balls and roll it out into chappathi of uniform size (6 inch diameter). Keep one chappathi, add fish masala and cover it with another chapathi. Roll one more time using rolling pin. Do rest of the dough like this. Place the rolled parathas in a heated tawa . Apply oil or butter on both sides and cook till both sides turn brown color.