Recipe and image courtesy: Friends Cookys RELATED RECIPES Pepper liver fry Brain fry Shrimp cucumber stir fry Garlic chicken fry Baby Corn Stir Fry Ingredients: 500 gm - crab, remove the shell and clean 1/4 tsp - turmeric powder 1 tsp - red chilli powder 3 - green chillies, crushed 2 tbsp - ginger garlic paste 1 tbsp - cinnamon sick and cloves powdered Salt to taste Oil to fry 2 sprigs - curry leaves (less)

In a wide bottomed, non-stick skillet, heat a tbsp of oil, add the cumin seeds. Once it starts to sputter, add the ginger paste and fry for a minute or so.

Next add onion and chili and fry till translucent, then add turmeric, coriander powder and veg masala powder and fry for 2 minutes or until the raw smell vanishes. Next add cucumber and salt, mix well with the spices, cook covered for 5 to 7 minutes.

Lastly add the fried shrimp, cook for another minute or until all the flavors blend well. Recipe: Only Fish Recipes RELATED RECIPES Garlic chicken fry Cucumber mocktail Baby Corn Stir Fry Madras Shrimp Masala Khamang kakdi Ingredients: 3 large cucumber,peeled and cut into small cubes 10 to 12 medium sized shrimps 1 medium onion, finely chopped 1 tsp cumin seeds 1 tsp ginger paste 1/2 tsp turmeric powder 1 tsp coriander powder 1 green chili, slit lengthwise 1/2 tsp veg masala powder (optional) Salt, as required Oil, as required (less)

In a wide bottomed, non-stick skillet, heat a tbsp of oil, add the cumin seeds. Once it starts to sputter, add the ginger paste and fry for a minute or so.

Next add onion and chili and fry till translucent, then add turmeric, coriander powder and veg masala powder and fry for 2 minutes or until the raw smell vanishes. Next add cucumber and salt, mix well with the spices, cook covered for 5 to 7 minutes.

Lastly add the fried shrimp, cook for another minute or until all the flavors blend well. Recipe: Only Fish Recipes RELATED RECIPES Garlic chicken fry Cucumber mocktail Baby Corn Stir Fry Madras Shrimp Masala Khamang kakdi Ingredients: 3 large cucumber,peeled and cut into small cubes 10 to 12 medium sized shrimps 1 medium onion, finely chopped 1 tsp cumin seeds 1 tsp ginger paste 1/2 tsp turmeric powder 1 tsp coriander powder 1 green chili, slit lengthwise 1/2 tsp veg masala powder (optional) Salt, as required Oil, as required (less)

A fresh spice and flour mixture is prepared with besan and rice flour. The mixture is then fried along with bhendi till fluffy.

Serve bhendi besan fry with steamed rice or with roti. Makes: around 4 Servings of Bhindi Fry.

Ingredients: Lady’s Finger 20 app. / Gram Flour 2 Tbsps 1 Tbsp Grated Raw Mango 2 Tbsps Onion 1 Small Garam Masala a big Pinch Red Chili Powder 1/2 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash and pat dry lady’s finger.

Remove ends and chop lady’s finger into half inch pieces. Peel and finely chop the onion.

In a mixing bowl, mix together besan, rice flour, grated raw mango, chopped onion, red chili powder, garam masala powder, salt and oil. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add chopped bhendi. Fry on medium flame till bhendi turns little soft and starts to brown around the edges.

Stir in besan mixture and fry on low flame for around 10 minutes. Stir frequently and once the besan mixture is non sticky, remove from heat.

Serve bhendi besan fry with steamed rice or with roti. Notes: Make sure bhendi is fried well along with the besan mixture before removing from heat.

Suggestions: Adjust spice with red chili powder. Variations: You can also finely chopped green chiles to the besan mixture if you wish.

Other Names: Bhindi Fry (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

In the same pan, heat the oil and fry onions to light brown. Add the whole spices - red chilies, cardamom and cinnamon, and some fresh ground pepper and fry well.

Add the powder spices and fry well (add little water if its burning at the bottom). Add the yams and stir cook for 30 secs, add 1/4 cup water, cover and cook on medium-flame till done (not too soft).

Open-cook on medium heat to dry it out completely. Add the okra, curry leaves and top off with some freshly crushed pappercorns.

Serve with rotis/naans or some daal-rice. RELATED RECIPES Shrimp cucumber stir fry Garlic chicken fry Baby Corn Stir Fry Vegetable dal fry Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1/2 kg chopped okra (I take off the ends, cut them once lengthwise & then into 1/2" slices widthwise) 2 medium yams - peeled & diced to 1/2" pieces 1 medium onion - chopped 2 tbsp olive oil 1 inch stick cinnamon 2-3 cardamoms 1-2 dry red chillies 3 springs curry leaves 1 tsp pepper powder 1 tsp cumin powder 2 tbsp coriander powder 1/2 tsp mango powder 1/2 tsp garlic powder or 3 cloves garlic, minced 1/2 tsp garam masala Peppercorns in a pepper-mill Salt to taste (less)

Add ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.

Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

Add more oil if needed. Transfer to the serving bowl.

Serve with roti/rice. Recipe courtesy: Rak`s Kitchen RELATED RECIPES Sindhi dry masala fish Flax masala rice Spicy red chilli prawn masala Kheema and val dal masala curry Bread Masala Toast Ingredients: 1 medium flower - cauliflower 2 - onions, finely chopped 2 - tomatoes, finely chopped 1-2 tsp - ginger garlic paste 1/2 tsp - garam masala 1 tsp - red chilli powder 2 tsp - coriander powder 1/8 tsp - turmeric powder 1/2 tsp - tandoori or biryani masala powder (optional) 2 tbsp - coriander leaves, chopped 1 sprig - curry leaves Salt as needed To temper: 2-3 tbsp - oil 1 tsp - fennel 1 inch piece - cinnamon 1 - pod cardamom 1 - clove (less)

Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala. Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.

Keep marinated for 10 to 15 minutes. Heat 2 and 1/2 tbsp of oil in a non stick skillet, shallow fry the fish pieces till it turns a medium golden brown color on both the sides, keep aside.

In the same skillet, heat 2 tbsp of oil, add the chopped onion and fry till translucent, add the rest of the masala paste along with fish masala/garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish. Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.

Lastly, slide in the fish pieces, and let cook covered for another 5 minutes on medium heat until all the flavors blend well. Remove skillet off the heat.

To temper, heat a little oil, add the curry leaves and chopped green chillies. Add the tempering to the fish masala, serve hot with rice/chapatis.

Recipe: Only Fish Recipes RELATED RECIPES Crispy fish kachori with spinach Flax masala rice Rohu fish and vegetable soup Spicy red chilli prawn masala Kheema and val dal masala curry Ingredients: 2 lbs Spanish mackerel 2 large onions/2 cups of chopped onion 1 and 1/2 tbsp chili powder, adjust heat level according to your taste 1 and 1/2 tbsp garlic paste 1 tbsp ginger paste 1/2 tsp turmeric powder 1 tbsp cumin seeds, roasted and powdered 1 tsp carom seeds/ajwain seeds, roasted and powdered 1/2 tsp fish masala/garam masala powder Juice of half a lemon 2 tbsp tamarind pulp Salt to taste Oil as required For tempering: A handful of curry leaves 2 to 3 green chilies, chopped (less)

Add ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.

Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

Add more oil if needed. Transfer to the serving bowl.

Serve with roti or any other rice, as accompaniment for it. Recipe courtesy: Rak`s Kitchen RELATED RECIPES Green peas masala Masala Bread Toast Santula (mixed vegetables Oriya style) Kumbh masala (mushrooms in sauce) Masala Rice Ingredients: 1 medium flower - cauliflower 2 - onions, finely chopped 2 - tomatoes, finely chopped 1-2 tsp - ginger garlic paste 1/2 tsp - garam masala 1 tsp - red chilli powder 2 tsp - coriander powder 1/8 tsp - turmeric powder 1/2 tsp - tandoori or biryani masala powder (optional) 2 tbsp - coriander leaves, chopped 1 sprig - curry leaves Salt as needed To temper: 2-3 tbsp - oil 1 tsp - fennel 1 inch piece - cinnamon 1 - pod cardamom 1 - clove (less)