• Seer /River fish/ Pomfret – ½ kg
• Onions – 3 no’s, medium size, finely sliced
• Tomato – 2 no’s, medium size, diced
• Green chillies – 4, slit them into two
• Ginger – Garlic paste – 2 tsps
• Curry leaves – 2 sprigs
• Turmeric powder – ½ tsp
• Coconut milk – 1 cup
• Lemon juice – 2 tsps
• Salt to taste
• Oil – 2 tbsps

Preparation method

1. Clean, cut the fish into medium size pieces. Wash thoroughly and drain.
2. Mix turmeric powder and little salt in the lemon juice.
3. Rub the fish pieces with this mixture and keep aside for 10-15 minutes.
4. Heat the oil in a thick-bottomed pan.
5. Add the curry leaves, sliced onions, chillies and ginger- garlic paste & sauté for a minute.
6. Now add the turmeric powder and stir fry till the onions become soft and translucent.
7. Add ½ cup of water, salt and bring to boil. Put the fishes in the pan one by one.
8. Add the tomatoes and thin coconut milk. Cook till the fish pieces are nearly cooked.
9. Now add thick coconut milk, simmer and cover & cook for 8-10 minutes or till the fish is done.
10. Serve hot with rice.

• Chicken Breasts- 8 no’s, skinless, halved
• Onion -1, large size, chopped
• Tomatoes – 2 cups, pureed
• Red Bell Pepper – 1, large size, thinly sliced into rings
• Garlic – 2 cloves, crushed
• Flour- ½ cup
• Garam masala powder – 2 tsps
• Black pepper powder – according to taste
• Dried Thyme – ½ tsp
• Raisins – ½ cup
• Salt to taste
• Oil – 3tbsps

Preparation Method

1. Mix the flour with the salt and pepper.
2. Roll the chicken pieces to coat them with the flour.
3. Heat the oil over medium heat on a large frying paa and fry the chicken pieces for five minutes till they are light brown.
4. Reserve the drippings.
5. Remove the chicken and add the onion, bell pepper and garlic.
6. Cook for 5 minutes till the onions turn transparent.
7. Add the chopped tomatoes, garam masala powder, salt, pepper and thyme.
8. Cover and cook for another 10 minutes and add the chicken and raisins.
9. Cover again and cook for another 15 minutes till the chicken is tender.
10. Serve hot immediately with rice.

• Pomfret – 1/2 kg, sliced
• Onions – 2 medium size, 1 chopped & 1 sliced
• Garlic Cloves – 8 no’s, chopped
• Green Chillies – 4, 2 chopped, 2 slit lengthwise
• Grated Coconut – 1 cup
• Turmeric powder – ½ tsp
• Cumin Seeds – 1 tsp
• Coriander Seeds – 2 tsps
• Uncooked Rice – 1 tsp
• Sugar – ¼ tsp
• Vinegar – 1 tbsp
• Oil – 2 tbsps
• Salt to taste

Preparation Method

1. Rub the fish with 1 tsp of salt and keep aside for 15 minutes.
2. Take the grated coconut, ½ cup warm water, turmeric, cumin seeds, coriander Seeds, rice, garlic, chopped onion and the chopped green chilli in a mixer grinder.
3. Blend till the mixture is thick and smooth.
4. Keep half of the mixture aside.
5. Add another ½ cup of warm water in the remaining mixture to get a thin mixture.
6. Heat the oil in a thick-bottomed pan and fry the sliced onions over medium heat for a couple of minute till soft.
7. Add the thin coconut milk mixture, salt and sugar and cook for 10 minutes.
8. Add the fish and slit green chillies and cook for 5 minutes.
9. Take care and stir slightly so that the fishes doesn’t break.
10. Add the vinegar and the thick coconut milk mixture and cook for another two minutes.
11. Ensure that the curry does not boil else the coconut milk might curdle.
12. Serve hot with rice.

• Pasta – 1cup
• Mushroom – 1 cup, sliced
• Tomato – ½ cup, finely chopped
• Tomato puree – ½ cup
• Garlic – 1 tbsps, finely chopped
• Ginger – ½ tbsps, finely chopped
• Rosemary – 1tsp
• Red pepper sauce – 1 tsp
• Olive oil – 1 tbsp
• Salt to taste

Preparation Method

1. Boil water and add a teaspoon of oil and salt.
2. Add pasta and cook till has become soft.
3. Remove from water and run through under the cold water immediately.
4. Heat the olive oil in a pan in low flame.
5. Add garlic fry for a sometime and add ginger. Sauté it for a minute in medium flame.
6. Add tomatoes & mushroom and fry for 5 minutes.
7. Now pour the tomato puree, fry till the rawness goes off.
8. Add the rosemary and adds some water.
9. Once the mushroom got cooked well, add the red pepper sauce.
10. Sauté for a minute and add the cooked pasta.
11. Keep it in a low flame, so that the tomato blends well.
12. Remove from the stove and serve hot.   

• Buttermilk (slightly sour) – 4 glasses
• Mustard seeds – 1 tsp
• Ginger 2” piece- grated fine
• Asafoetida / Hing – ½ tsp
• Green chillies -2, chopped finely
• Coriander leaves – a handful, chopped finely
• Curry leaves – 2 sprigs
• Oil – 1 tsp
• Salt to taste

Preparation Method

1. Make buttermilk with 2 cups of yoghurt and 2 cups of water. Blend well.
2. Put buttermilk, ginger, green chillies, curry leaves chopped finely, coriander and salt to taste into a food processor and blend well.
3. In a small pan heat the oil. When it is hot add the mustard seeds.
4. They will splutter. When this happens add the remaining curry leaves and hing.
5. Stir for a minute and remove from the stove.
6. Add this to the buttermilk mixture and mix well.
7. Serve chilled.

Variations

Instead of green chillies, you can substitute pepper powder or rasam powder.

Ingredients

• Raw Rice/ Broken rice                 – 50 gms
• Ragi flour                                           -100 gms
• Salt as taste
• Water as required

Preparation Method

Wash and soak the rice for 10-15 minutes

In a wide thick bottom vessel, add water and bring it to boil.

Once the water starts boiling, add the drained rice and salt.

Cover with a lid, keep the flame in medium and cook until the rice has become soft.

When there are some water left in the vessel, you should add the ragi flour. If water is not there add some hot water.

Spread the ragi flour over the rice. Don’t heap it or mix with rice. Let it just be over the rice.

Keep the flame in low and cover the vessel with a lid.

Let it get cooked for 2-3 minutes.

Open the lid and mix thoroughly using a wooden ladle (Pappuguthi) without leaving any lumps. Do this as fast as possible.

We can start making the balls when the rice and ragi flour got mixed well.

Take a bowl or small cup and wet it with water.

Now take the flour & rice mixture and fill the bowl. Wet your hands and make the upper surface smooth.

Take the ragi muddha and rotate little with wet hands so that it in round ball shape.

Hot hot Ragi sangati is ready.

Serve hot with any pulusu/ Non Vegetarian Gravy.

Variations

1. Cooked rice can be used instead of cooking rice particularly for the sangati. If the rice is not soft you can boil it for some more time and use it for making sangati.
2. Half of the ragi flour can be mixed in water and pour in the rice. Spread the remaining flour over the rice.
3. While making the balls, if you take a bigger vessel instead of a small bowl, then wet it & rotate it, so that the mixture turn into a smooth ball.