SOYA GRANULES AVAKAYA

INGREDIENTS

Soya granules – 1 cup

Oil – 1/2 cup

Roasted coriander powder – 4 tbsp

Red chilli powder – 5 tbsp (Adjust according to your spice level)

Salt – 2 to 3 tbsp

Clove powder-1/4 tsp

TALIMPU

Oil – 3/4 cup

Mashed garlic cloves -15

Cumin seeds – 1tsp

Broken red chillies -1/4 cup

Curry leaves – 1/2 cup

Lemon juice – 4tbsp

Method

• Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
• Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
• Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
• Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
• Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
• Switch off the flame and add lemon juice. Mix well and cool it.
• Add the talimpu to soya masala and mix well. Check out the seasonings.
• Serve hot with hot rice.

aloo roti

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INGREDIENTS

Maida – 1 cup+ 3 tbsp

Boiled potatoes – 3 peeled and grated [ it should make 1 cup]

Finely chopped coriander leaves – 1/2 cup

Medium sized onion -1 finely chopped

Oil – 1 1/2 tsp

Coriander powder – 1tsp

Red chilli flakes – 1tsp

Salt to taste

Oil and ghee for frying rotis

METHOD

1. Heat 1 1/2 tsp oil in a pan.
2. Now add onions and salt. Let it fry for 2 to 3 minutes.
3. Then add finely chopped coriander leaves and let it fry for 2 minutes. Switch off the flame and keep it aside.
4. Take a bowl and add the following :- grated potato, coriander powder, chilli flakes, previously made onion fry and maida.
5. Knead the dough properly and don’t add water at all.
6. Make medium size balls of the dough, dust the balls with some flour and start rolling the roti.
7. Heat a tawa and place the roti on it. Wait for few seconds and flip the roti as soon as you notice few tiny bubbles on the surface of the roti.
8. Heat the other side of the roti for a few seconds then apply oil and flip it again.
9. Cook it by pressing it very gently using spatula. Cook until it turns golden brown by applying some ghee and oil on both sides.
10. Serve hot with any curries.

FISH FRY

INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

• Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
• Wash the fish again and add lemon juice if there is any unwanted smell.
• In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
• Mix all the spices well using 1 tbsp of oil.
• Coat the fish with the masala paste. Marinate for one hour.
• Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
• Flip the fish pieces and cook for 5 to 6 minutes.
• Once the fish is well cooked, place them on absorbent paper to remove excess oil.
• Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

• Make sure to fry both the sides well until fish turns golden red and crisp.