Nazley's Soeket is Indian dry fish

Nazley's Soeket is Indian dry fish

trh-nazleys-soeket-is-indian-dry-fish  trh-nazleys-soeket-is-indian-dry-fish-2
SEOKET CURRY:
100g Soeket (soak in cold water for an hour, wash and strain).
1 large onion finely chopped.
Mix the following:
3 tomatoes grated.
1/4 tsp tumeric.
Salt to taste.
1 tsp Durban masala.
1 1/2 tsp Indian fish masala.
1 1/2 tsp Cumin masala.
1 1/2 tsp Corriander masala.
1/4 cup chopped dhania.
4 potatoes peeled and cut into 8.
Braise onion till lightly brown.
Add the tomatoe mix and soeket and potatoe. Mix well. Cook on a low heat. Close the lid. Stir now and then. Cook till potatoes are soft. Do not add water. Lastly add the dhania.
Serve with rice and veg OR roti and dhal.
SPINACH & BRINJAL:
1 packet baby spinach.
1 brinjal peeled and chopped.
1 onion chopped.
Saute onion. Add brinjal. Cook till soft.
Add salt and pepper and lastly the spinach.
Cook for 5 mins.
Prepared, tried and tested by:  Nazley Ally

Robin’s Semolina Halwa Indian Dish

Robin’s Semolina Halwa Indian Dish

TRH Robin's Semolina Halwa Indian Dish3 TRH Robin's Semolina Halwa Indian Dish2TRH Robin's Semolina Halwa Indian Dish

Ingredients:
1 Cup – Sooji/Semolina/Rawa
1/2 Cup – Sugar
1 3/4 Cups – Water
2 tbsp – Ghee
1/2 tsp – Fresh Crushed Cardamom
1/2 tbsp – Raisins/Kismiss
10-12 – Halved Cashew nuts

Method:
In a pan heat ghee roast until golden brown cashews and raisins, take care not to burn raisins, keep aside.In the same add semolina and roast in low to medium flame until aromatic and brown, keep stirring while roasting so semolina doesn’t get burnt.
Once it’s hot if you let it rest even for 30 seconds semoline will get burn.
Meanwhile in a small pan or pot bring water to boil.
Add water, sugar to semolina and mix together, keep stirring until sugar dissolves and water is absorbed fully and rava gets cooked.
Now add crushed cardamom powder, raisins, cashews and mix well, cook for 1-2 minutes or until halwa becomes completely dry. Turn off the flame
Serve hot, warm or even at room temperature.

Prepared, tried and tested by: Robin Singh

Robin’s South Indian Breakfast

Robin’s South Indian Breakfast

TRH Robin's South Indian Breakfast

Paper Dosa

How to make crispy dosas:
Take a tava – while some prefer non-stick, authentic dosas are made in regular tavas.
Heat the flame in medium and place the tava on the hob for approximately 1 minute until the tava becomes hot and ready to use.
Sprinkle a few drops of water with your fingers on the hot tava and if the water droplets sizzle and evaporate quickly, the tava is ready for dosas.
Now add 2-3 drops of oil on the tava and use a kitchen tissue on the tava to spread the oil all around the tava – be careful not to burn your fingers!
Simmer the gas a little bit and take a ladle of dosa batter, pour it on the centre of the tava and gently spread it wide circling from inside.
If there are pockets of holes in the dosa, then it means the water quantity is more than required.
The dosa should spread thinly and evenly and easily.
Add a few drops of oil across the circumference of the dosa and leave it for 20-30 seconds before using a flat ladle to flip the dosa over.
Be patient with the first dosa – if that sticks and doesn’t come out well it’s ok and doesn’t necessarily mean all dosas will break.
Repeat the process of clearing the crumbs from the tava with a tissue, sprinkling oil and water and spreading the oil with the tissue and pouring dosa batter again.
Dosas are best eaten straight from the tava as they retain their crispiness for a short while before absorbing moisture and softening up.
Get the kids grab their plates first and lick the sambar while you start making dosas, so they can have it sizzling hot, paper thin and butter crisp.
You can add potato-onion masala stuffing, cheese or paneer or simply sambar and chutney… enjoy the crispy dosas!

Prepared, tried and tested by: Robin Singh

Robin’s South Indian Spicy Fish Curry

Robin’s South Indian Spicy Fish Curry

TRH Robin's South Indian Spicy Fish Curry

Fish – 8 pieces (I used Vanjaram fish variety)
Tamarind – lemon sized
Turmeric powder – a generous pinch
Coriander leaves – 1 tsp
Salt- to taste
To grind:
Coconut – 1/4 cup
Fennel seeds – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
To saute & grind:
Oil – 1 tsp
Tomato – 1 chopped roughly
Big Onion – 1/2 chopped roughly
Small Onion – 6

To temper:
Oil – 2 tbsp
Vadagam (the one used for tempering) / Vendhayam – 1 tsp
Mustard seeds – 1/2 tsp
Small Onion – 10
Garlic – 5 pearls
Tomato – 1
Curry leaves – few

Method:
In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.
Add all the ingredients listed under ‘to grind’ in a mixer along with onion tomato.Sprinkle little water and grind it to a fine paste.
Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.
Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder and set aside.
Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves.
Then add the grinded paste,turmeric powder.
Add 1/4 cup water(adjust according to thickness), required salt and allow it to boil for 15-20mins.
Add tamarind pulp and allow it to boil
When oil seperates add the cleaned fish pieces.
Allow it to boil and the fish to cook well.
The fish will cook faster so be careful not to break the pieces.
Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below.
At this stage garnish with coriander leaves and switch off.
Give resting time for at least an hour before you serve.
Serve hot with rice, tastes heavenly. Tastes best the next day YUMMY TUMMY

Prepared, tried and tested by: Robin Singh

Robin’s South Indian Breakfast Egg Dosa

Robin’s South Indian Breakfast Egg Dosa

TRH Robin's South Indian Breakfast Egg Dosa1  TRH Robin's South Indian Breakfast Egg Dosa2TRH Robin's South Indian Breakfast Egg Dosa3

Ingredients:
Dosa battar – 2 cups
Eggs – 4
Onion, chopped – 1 medium sized
Green chilli, chopped – 2
Salt – as you need.
Oil-2 tablespoons

Directions:
First mix the dosa battar with salt and keep it aside.
Then beat the eggs along with onion, salt and green chilli.
Place a dosa tawa on a stove and switch on the stove.
Pour and spread a little oil into the hot tawa.
Pour a ladle full of dosa battar into the tawa and spread it round and out to make a plain dosa.
Then pour the beaten egg over the dosa.
Cook it covered for 2 minutes.
Pour a little oil above it.
Turn it to the other side and cook it for a minute.
Tasty egg dosa is ready to serve.

Prepared, tried and tested by: Robin Singh