Rava Fried Talle /Semolina Coated Sardine Fry

Simple and tasty Rava coated Sardine fry crispy and crunchy. Sardines also called as Talle locally in Goa. Talle also used in preparations of Ambotik and other curries but talle or sardines taste yum when rava fried. 

The only twist i have done is that i have added crushed pepper corns to the sardines while marinating also added pepper crushed in the semolina and then coated the sardines,due to which the sardines will have extra spice with tangy flavour of lemons.

Servings 4

Total Preparation Time : 30 Min

Cooking time 15 Min

Ingredients

10 -12 Sardines cleaned

2 Table Spoon of Crushed pepper corns

1 Lemon

1/2 Tsp red chili powder

1/2 Tsp Turmeric 

Salt as per Taste

Oil for Shallow Frying

Method

1.Take fresh cleaned and washed Sardines,apply salt,1/2 tsp of red chili powder, crushed pepper corns,lime juice and turmeric powder and allow it to marinate for 10-15 min.

2.Then in a plate take fine semolina,add pepper crushed and mix well.Then roll the sardines in semolina and shallow fry the sardines until crisp.

3.Serve hot with steamed rice and fish curry. Goan xit / Koddi.

Thanks for visiting my page and recipe.

Ash Gourd and Kiwi Cooler

As the summer approached let get introduced with some healthy summer drinks which will help us keep refreshed and energized also.In this summer once we are thirsty we tent to grab our hands towards cool drinks rather then healthy drinks.So this summer lets taste the healthier drinks like tender coconut,water or natural fruits juices or shakes. Today's recipe i tried to prepare using Ash Gourd and Kiwi along with few other ingredients like Mint and Lemons.

These two fruits have lot of health benefits . Ash Gourd is beneficial for Diabetic patients and obese persons.The Cooling properties of juice induces relief in acidity and peptic Ulcers.

Kiwi is rich sweet and Tangy fruit .Its also full nutrients like Vitamin C,Vitamin K,Vitamin A, folate and potassium.Its also good  antioxidants and rich source of fiber .So lets begin to prepare.

Servings 4
Total Preparation :10 Min

Ingredients
250 Gram Cleaned Ash Gourd
3 Kiwi peeled(pulp)
1 Lemon
10-15 Mint Leaves
Sugar or Honey as required
Salt just for taste
Chilled water as per requirements

Method

1.Add in Juice jar Ash Gourd pieces,Kiwi,lemon juice,salt,mint leaves and sugar.

2.Grind all into fine paste and then pass through a strainer.

3.Spread in glass Honey and then pour the juice.

Vaingyache Bharit (Baingan Ka Bharta)

Baingan Ka Bharta recipe is already there on my blog using chili powder ( Baingan Ka Bharta Recipe ).The below Bharta recipe is using green chilies which taste different then the red one. Bharit is always loved by all regions of India whether its North or South or west India.The only difference in all the Bharta is little change in ingredients and way they prepare.Like in North the Bharta is seasoned by using ginger garlic paste and zeera and also use of tomatoes,while in some parts they will add yogurt and in Goa in bharit we add Tamarind and coconut ,but the love for Baingan Bharta remains the same irrespective of how its prepared.

Ingredients

1 Egg Plant/Brinjal

3-4 Green chilies finely chopped

1/2 Cup of Fresh Coriander Chopped

1 Lemon Juice

2 Large Onions finely chopped or sliced vertically

salt as per taste

Olive Oil/ or normal cooking oil

Step By step Preparation Method

1.Take all the ingredients required

2.Take the Egg Plant/Brinjal wash and wipe it well with kitchen cloth.Then pork it all over with sharp knife and make small holes.Then apply oil all over the egg plant and roast over the gas stove flame until its cooked well and the outer colour changed to black .

3.Once roasted well then allow it to cool for a while and then peel off the black skin .

4.Mash the Brinjal /Egg plant well and then add the chopped ingredients i.e chopped onions,chilies coriander,salt ,olive oil and lemon juice.Last sprinkle chopped fresh coriander and mix well with your hands or spoon.Serve with Hot Roti's ,Rice Bhakri or other cereal roti's of your choice.