How To Cook 750 grams Sura Puttu Recipe Video.

How To Make 750 gram Sura Puttu Recipe | Village Food | How to Cook Tasty Shark Curry | சுறா புட்டு

A tasty and easy secret recipe of Shark puttu cooked the village style which was prepared by my mom with step by step instructions to help any new learner to cook like a professional.

Paal Sura puttu (Shark puttu) is a very good diet for lactating mothers. Paal sura and Garlic used in the cooking increases the milk production. Also, it is a very tasty dish.

Cooking Time - 40 minutes.

Ingredients : -

Shark (Cleaned and Cut into Chunks) - 750 gms 

Water - 500 ml (To boil shark)

Gingelly oil - 100 ml (Coconut oil is also used instead of Gingelly oil in some parts of Tamilnadu)

Shallots Chopped - 150 gms

Mustard seeds - 1 tsp

Curry leaf - 2 tbsp

Garlic whole peeled - 50 gm

Ginger Chopped - 1 tbsp

Slit Green chilli - 2 nos

Chilli powder - 1/2 tsp 

Turmeric powder - 3 tsp

Crushed pepper powder - 2 tsp

Chopped coriander leaves - 2 tbsp

Salt - To taste.

Method : -

Wash the cut shark and boil it in water along with 2 tsp of turmeric for 10 minutes.

Strain the water and cool the shark.

Once cooled remove the skin of the shark.

Crumble the fish into flakes and break the bones into small pieces.

In a heavy bottom pan (kadai) heat the Gingelly oil. 

Once the oil is heated add the mustard seeds and let it crackle. (Note that if the mustard is added when the oil is not hot and it 

does not crackle it does not taste so good)

Add the 150gm chopped shallots and saute for some time.

Add in the 50gm peeled garlic. ( The more the garlic the more it tastes good)

Add in the 2 nos slit green chilies. (if you want the puttu to be spicy add more green chilies)

Add in the 1 tbsp curry leaves and saute for some time till the onion becomes translucent. 

Add in the 1 tbsp chopped ginger to the pan.

Now add in the 1/2 tsp chili powder and 1 tsp turmeric powder.

Cook till the raw flavor of the masala leaves.

Once that is done add in the flaked shark and cook it in slow flame for 10 - 15 minutes. The more you cook the more intense the flavor becomes. 

Once done finish it by adding 2 tsp of crushed pepper and 2 tbsp of chopped coriander. 

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22 Non-Vegetarian Dishes From South India That Will Make You Go ‘Mmmm!’

You know, South Indian cuisine isn't just a one trick pony.  It's time we moved past dosas and idlis and started talking about the spicy non-vegetarian delicacies that they dish out down south.   1. Fish Molee Famous in Kerala, it is basically a fish stew made with coconut milk. Fish Molee is not as spicy as traditional Kerala recipes; so the flavour of the fish dominates the stew. Source 2. Chicken Chettinad A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked until it is tender and super juicy. Source 3. Kerala Karimeen Fry Karimeen or the Pearl Spotted Fish is another delicacy from Kerala. The fish is marinated in spices and fried on a low flame until it achieves a deep red hue.  Source 4. Aila Curry Aila (Mackerel Fish) Curry is another unique fish curry from Kerala and it tastes best when served a day after it is cooked. The fish is slow cooked in a clay pot which allows it to absorb all the flavour. Aila Curry has the perfect blend of sourness and spice thanks to the addition of the dried Kudampuli (Gambooge). Source 5. Prawns Kuzhambu Another delicacy from Tamil Nadu, this irresistible recipe is a perfect example of the typical "heat" of South Indian cuisine. The soft meat of the prawn along with the uniquely marinated masala provides a flavour rich in taste. Source 6. Kheema with Coconut Curry This is essentially minced meat cooked in coconut milk. It is easy to make but if made just right, the taste can be out of this world. Source 7. Kerala Chicken Roast As the name suggests, it is roasted chicken native to Kerala. Chicken marinated in spices is refrigerated before frying in a low flame until it is golden brown. It is then cooked with vegetables and coconut milk until the gravy becomes thick. A must have! Source 8. Payyoli Chicken Fry The darker and crispier it is, the better it tastes. Made popular in Payyoli, located near the North Malabar coast of Kerala, this recipe is a signature dish at roadside restaurants. The cooking is simple but it is the spices that make it special! Source 9. Squid Fry Seafood in Kerala is second to none and Squid Fry is no different. Cut into rings, the squid is marinated and fried on medium flame until it is golden brown. The masala-coated rings have a tangy taste in the mouth! Source 10. Squid Curry For those who prefer their meat with gravy, squid is available in curry as well. It is the same preparation except that instead of being deep fried, the marinated squid is cooked with vegetables and coconut milk. The aroma is just as enticing as the taste! Source 11. Naadan Crab Masala For those of you who don't know, crab meat is as soft as it's shell is hard. The crab is cooked in local spices and masala until the shell turns orange. It takes some effort to break the shell and eat, but it's worth it!  Source 12. Beef Dry Fry Beef is synonymous with Kerala cuisine and Beef Dry Fry is a speciality. Seasoned with pepper, the beef is deep fried until it appears blackened. It is one of a kind! Source 13. Thattukada Beef Curry Beef can be very chewy and so tastes best when served as curry. The meat is slow cooked so that it absorbs all the spices and masala. It has a brownish colour and the thick gravy adds to the flavour! Source 14. Chicken Salna Native to Tamil Nadu, the ingredients used are more or less common but it is the uniqueness of the gravy that makes it special. Instead of being thick, the gravy is a fragrant  and watery and hence can be served with rice as well. Source 15. Kori Gassi Also known as Mangalorean Chicken Curry, this recipe from Karnataka is prepared with grated coconut but it is the excessive use of red chilli powder that gives it its red hot colour and flavour. It is spicy and very tasty! Source 16. Hyderabadi Chicken Biryani Widely regarded as the original biryani, there are several varieties across South Indian but none more famous or as tasty as the Hyderabadi Biryani. Made with chicken or mutton, this biryani used to be the food of the Nizams and Mughals.  Source 17. Coorg Pandi Curry How can a list of non-vegetarian delicacies leave out pork? Cooked in freshly made masala paste, the meat is boiled in medium flame. Timing is absolutely essential in this recipe as there is a point where the meat is just right. If pork is your thing, then this will blow your mind. Source 18. Kane Rava Fry A Mangalorean speciality, Kane Fish is deep fried after being coated in rava (semolina). Most South Indians swear by this preparation and if it has to be fish fry, it has to be the Kane Rava Fry! Source 19. Bommidayila Pulusu A traditional fish recipe from Andhra Pradesh, this one is is all about the spices. Preparation is neither time consuming nor difficult but if you can get the spices right, you can whip up a classic! Source 20. Chepala Iguru Marinated fish is fried until golden brown and then soaked in gravy. Andhra spices add to the flavour and aroma. Not too famous but with a taste like that, it deserves to be! Source 21. Royyala Iguru While the Tamil Nadu version is rich in curry, this prawn curry from Andhra Pradesh is drier and much spicier.  Source 22. Chicken Nizami This Hyderabadi special isn't really served with gravy. What it is served with is a fragrant and rich cream which lends to the natural taste of the chicken. Coconut milk and spices result in its typical orange colour. The Nizams loved it. And so will you. Source Protein never tasted so good... <a href="http://www.hypersmash.com/dreamhost/">http://www.hypersmash.com/dreamhost/</a>

RAVA IDLI

Popular idlis with a difference – made with semolina  Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Semolina (rawa/suji) 1 cup Pure ghee 3 tablespoons Sour yogurt 1/2 cup Fresh coriander leaves 2 teaspoons Green chillies 2 Mustard seeds 1/2 teaspoon Cumin seeds 1/2 teaspoon Black peppercorns, crushed 1/2 teaspoon Cashewnuts 6-8 Curry leaves 6-8 Salt to taste Fruit salt 1 teaspoon

METHOD Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. Transfer it into a bowl and allow to cool.Add yogurt and mix well. Chop coriander leaves and green chillies and add. Heat 2 tbsps ghee in a small pan and add mustard seeds. When they splutter, add crushed peppercorns. Remove the pan from heat and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. Switch off the heat and add curry leaves. Stir and add this tempering to the idli mixture and mix. Add salt and water, little by little, to make an idli batter of dropping consistency. Rest the batter for 10 minutes. Grease the idli moulds. Heat water in a steamer. Add fruit salt to the batter and mix well. Pour the batter into the idli moulds and steam for 10 minutes. Unmould and serve hot with any chutney.

PHIRNI

Creamy rice based dessert from north India Preparation Time : 30 - 35 minutes Cooking Time : 1 hour Servings : 4

INGREDIENTS Rice, soaked 5 tablespoons Milk 1 litre Saffron (kesar) a generous pinch Sugar 3/4 cup Green cardamom powder 1/2 teaspoon Pistachios, blanched, peeled and sliced 10 - 15

METHOD Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook till rice is completely cooked, stirring constantly. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios. Chill in a refrigerator for an hour before serving.  Recipe Tip : It is a good idea to grind green cardamom with a little sugar as otherwise the quantity of green cardamom may be too little to grind. You can store this in an airtight jar for use in sweet dishes and desserts.

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