Tomato upma

tomato upma compound with footfall by footfall photos – appealing upma compound with abounding on flavors from tomatoes and spices.
upma and poha are two breakfast dishes i accomplish consistently as they are quick to adapt with calmly accessible ingredients.
amongst the upma varieties, amazon upma is my favorite. the acumen getting i like a lot of recipes fabricated with tomatoes. the aroma from the tomatoes allowances up the all-embracing acidity in any recipe. so is the case with this upma. its appealing and able-bodied as spicy.
what i am administration actuality is a hardly ambrosial version. at times i even add bisi bele ablution masala crumb or vangi ablution crumb in this amazon upma. absolutely you should try it this way as well. the aftertaste is abuse good. in the compound mentioned here, i accept alone added red chili powder. for a beneath ambrosial version, skip the red chilli powder.

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fish fry

Ingredients

• 2 fillets surmai (King fish)
  
  2 Tbsp oil, to pan fry
  
  
  For the  marination:
  
  7-8 cloves garlic
  
  1 knob ginger, mashed
  
  1 tsp cumin
  
  1 tsp fennel
  
  2 tsp coriander seeds
  
  2 tsp black peppercorns
  
  1/2 tsp mustard seeds
  
  9-10 curry leaves
  
  Salt, to taste
  
  1 tsp oil, to grind
  
  1 Tbsp water
  
  1/2 tomato, chopped
  
  1 Tbsp water
  
  1 tsp red chilli powder
  
  5 tsp tamarind extract
  
  1 Tbsp cornflour, to sprinkle

Method

Cut the fish fillets into equal medium sized pieces.

In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.

Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.

Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

Pound them together till pulp like and spread it over the fish pieces.

Sprinkle some cornflour over the fish. The cornflour helps the masala to stick

Marinate the fish and keep in the fridge for 15-20 minutes.

In a pan, fry the fish with the refined oil and serve hot.

Key Ingredients: Fish, vegetable oil, garlic, ginger, cumin seeds, fennel, coriander seeds, black pepper, mustard seeds, curry leaves, salt, tomato, kashmiri mirch,tamarind, cornflour

Tags: Chettinad, Fish, Lunch, Seafo

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