Tamso rava fry(red snapper fish)

 Tamso is redfish which available mostly in the south of India, naturally found all over the world, it has a firm texture and sweet nutty flavour. fish can be pan-fried, steamed, baked or deep fry

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :Puja Raghuvir naik

Ingredients

1. 3 tamso(red snapper fish)
2. Rava(suji)
3. ginger garlic paste(exception)
4.  tsp red chili powder
5. 1tsp turmeric powder
6. tamarind water
7. salt to taste

Method

1. Clean the fish. cut in between of fish like butterfly space
2. Apply salt and keep aside.
3. In a bowl add chilli powder, turmeric powder, ginger garlic paste(exception) a pinch of salt and little tamarind water to make a paste, Stuff fish with masala paste and leave for 10 min.
4. Heat the pan add oil. apply Rava on both sides of stuffed fish and put in the pan, fry till become golden brown.
5. Serve with rice and curry.

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chicken biryani

Chicken biryani has a long process to cook specifically when doing dum biryani. I tried making it in the short process by cooking in a pressure cooker, time-consuming and easy way. It turns out yummy and delicious like other chicken biryani.

 

 

Servings : 3

Cooking Time: 20-30min

Author: Puja Raghuvir Naik  

INGREDIENTS

1. 2 cup basmati rice or simple rice
2. 1 small bay leaf
3. 3 cardamom

FOR MARINATION OF PRAWNS

1. 4-5 Chicken drumsticks
2. 1/8 Turmeric Powder
3. Salt
4. 1/2 tsp chili powder
5. 1tsp ginger garlic paste

FOR GRAVY

1. 2 tsp ghee
2. 2 green chilies 
3. 1 bay leaf
4. 1-inch cinnamon
5. 1/2 tsp cardamom powder
6. 4 cloves
7. 2 onion
8. 2 cloves garlic
9. 1 tsp chili powder
10. 1 tsp biryani masala
11. salt to taste
12. 1-star anise
13. 2 tsp yogurt or coconut milk

PREPARATION 

1. Wash 1 cup rice  and soak till other preparation done
2. Marinate chicken with the above ingredients keeps aside. if marinations are kept overnight it will give more flavor to chicken and biryani.
3. Boil water in a container or Kadai in boiling water, add 1 tsp oil, bay leaf, salt, cardamom, jeera, 
4. Cook 1cup rice but not mashy, drain and keep aside for serving later.
5. Heat cooker without lid with ghee, saute cloves cinnamon, bay leaf, jeera, star anise, garlic pieces, and green chilies.
6. Add onion and fry till it becomes golden brown, 
7. Add chili powder, turmeric powder, biryani masala, salt, 
8. Cook until masala separates from oil, add curd.
9. Cook gravy until it becomes thick, add marinated chicken, and cook for some time
10. Add remaining 1 cup washed Rice and enough water in the cooker, cover the lid, remove 4 whistles. Put off the gas and keep the cooker aside.
11. While serving add the above cooked white rice which was kept aside before.
12. Enjoy biryani with curd or Raita.

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