How to make Sura puttu | Restaurant Style Sura Puttu | Fish recipes

Sura puttu is my favorite dish. My mom used to prepare this twice a month in my childhood days and 3 days a week when i delivered my son. People used to say, that paal sura is good for delivered ladies as it produces more breast milk. This recipe is again my mom recipe and my family favorite too.

Ingredients

• Shark / Sura meen - 1/2 kg
• Water - 1.5 cups
• Oil - 3 tsp
• Mustard seeds - a pinch
• Urud Dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - few
• Green chillies - 3 (chopped finely)
• Onion - 2 big (chopped finely)
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt - as per taste
• Coriander leaves - for garnishing

Method
1. Cook the shark with 1/4 tsp Salt and 1.5 cup of water in a pressure cooker. keep it for 2 whistles and switch off immediately. After cooking remove from cooker and Slightly squeeze out the excess water.
2. Allow it to dry and scramble the shark with hand or a spatula and keep aside.

3. In a vessel, add oil and oil is hot, add the mustard seeds, urud dal, channa dal, curry leaves and green chillies, one by one and fry a min.
4. Add the onion and salt and saute well.
5. Add in the ginger garlic paste and turmeric powder and saute again till the raw smell of ginger garlic goes off.
6. Add in the Shark and mix well and keep on frying for another 5 min.

7. Serve hot as a side dish or eat as it is as I do.

This goes to my event - Dish name starts with S

How to make Spicy Potato Roast | Urulai Varuval | Spicy Aloo Roast | Side Dishes

I love anything and everything made up of potatoes. This roast is the one which I used to make it often but somehow could not click pictures and post it. This is really a spicy dish if you follow the same measurements but I feel when taken with any rasam sadam or curd rice, the spiciness is still ok.  If you want less spicy reduce the measurement as per ur taste buds. Now to the recipe...

Ingredients 

• Potato - 4 (medium sized)
• Rice flour - 2 tbsp
• Chilli power - 2 tsp 
• Coriander powder - 1.5 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/5 tsp
• Garam masala - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Salt - 1/2 tap or as per taste
• Oil - 3 tsp

Method

1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.

2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.

3. Mix all the powders and keep it aside.

4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.

5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.

6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.

Notes:

1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly. 

2. Do not add any water in this procedure. You should cook the potatoes well but don't make it very soft. 

You can also check other potato recipes

• Dry Potato Fry
• Potato Masala
• Potato Poriyal
• Potato Stew
• Potato kurma
• Potato Peas Pulav