Sunday Delight

Sunday Delight

What so special about Sunday???That's the only day when we have a feast of all our favorite dishes to enjoy. Normally I don't cook much variety on weekdays as my son and home are not at home for lunch. My hubby doesn't like to bring heavy lunch to office..therefore Sunday I prepared different dishes or enjoy myself eating buffet either in Chinese or Indian Restaurant..rather than going for fast food. I tried out the following dishes and the taste perfectly. What a causal lunch to enjoy a sunny Sunday afternoon with tempting meal for the tummy. Here goes the recipes for you to try ,taste and give comments:The serving size for all the dishes about five people......Serve these dishes with steaming plain rice or any variety of rice dishes like tomato rice or ghee rice...

• Shrimp In Coconut Gravy
• Deep Fried Masala Pomfret
• Long Beans Fry

Shrimp In Coconut Gravy

Ingredients:
For the coconut Gravy:
1 cup freshly grated coconut or coconut powder
1tbsp hot chilli powder
1tbsp coriander powder
3tbsp coconut oil

First dry roast the coconut powder until it turns light brown in color. Then add 3tbsp of coconut oil.coriander and chili powder. Saute till it resembles a very dark color as shown below. Let it cool off and grind to a very smooth paste in a coffee grinder without adding any water. It will take a long time for the coconut to release it's oil. Keep aside.

1lb shrimps
1 red onion chopped
1tsp turmeric powder
2tbsp ginger garlic paste
2 green chillies chopped finely
curry leaves
3 Kerala puli
1/4 cup tamarind juice
2 dried chillis
1tsp mustard seeds
1tsp sugar
salt to taste

Preparation Methods:
Pressure cook the shrimp with the a 1/2tsp turmeric powder,salt and Kerala puli for one whistle only or else the shrimp will become too tough-keep aside. Heat a non stick wok with 2tbsp coconut oil. Once heat add the mustard to splutter followed by the curry leaves.dried chillie,green chillie,ginger garlic paste and chopped onions. When the onions become tender add the coconut paste. Saute til the oil separates and add in the pressure cooked shrimp mixture and tamarind juice..Bring to a boil and saute till the gravy thickens.Adjust the level salt and add more chillies powder if needed. Remove and transfer to serving platter garnished with chopped coriander leaves.

Deep Fried Masala Pomfret

Ingredients
1lb Pomfret cut into thick strips
1tsp cumin powder
1/4tsp curry leave powder
1tbsp ginger garlic and chillie paste
1/2tsp turmeric powder
1tbsp chillie powder
1/2tsp garam masala
1tbsp fish curry powder
juice of half lemon
salt and pepper for taste

Preparation Methods:
Rub the fillets with 1tsp of salt and let it stand for 10 minutes and risen. Pat dry and all the ingredients into a large bowl with the fillets. Marinate overnight. Heat a heavy bottomed wok with oil on medium flame and once heat deep fry them until golden brown and transfer to a serving platter with chopped coriander leaves and lemon wedges.


Long Beans Fry

Ingredient
1 cup of long beans
1 finely chopped onions
1tomato minced finely
3 garlic minced
1tsp minced ginger
1tsp mustard seeds
1tsp white sesame seeds
2tbsp of lemon juice
1tsp of turmeric powder
1tsp of gram masala
3tbsp crushed chillie flask
Salt to taste

Preparation Methods:
Marinate the long beans with 1/2tsp of salt and turmeric powder.Add the lemon juice and micro-wave on high for 3 minutes. Lemon juice will retain the color of the beans. Coat a fry pan with 3tbsp of olive oil and fry the crushed chillie flask for 5 minutes. Then add mustard seeds,garlic,ginger,sesame seeds and the chopped onions.Fry for 1 minute then add gram masala,turmeric powder and salt. Let the spice powder cook well in the oil for 10 minters. Add the long beans and cover.Let it cook until the beans are well fried in the mixture.,add the minced tomatoes,fry for another 5 minutes or until the tomatoes release it's juice .Remove and garish with chopped coriander leaves