A PINCH OF HING

  English...Mackerel Odia....Kanagurda Marathi.. Bangda Tamil...Kanankeutti Telugu... Kannangadatha To cook a fish,  begin by first preheating your oven. Place your baking sheet on tray so your fish don't stick to the pan. Place your fish on the sheet, season both sides with any marination, and then place in the oven. Check your fish at the middle of cooking process mark to check for doneness, which means flaky flesh and milky-white juices in the pan. Turn and fry for fixed time. No smells ,no oil, no waiting, no mess in your kitchen. Cooking time depends on the thickness of your fish. Prevent your fish from drying out, preheat your grill on high before you begin cooking.

  Heat a pan add butter add broccoli fry the broccoli on high heat until half done or tender but still a vibrant green. Remove broccoli from pan to plate spread and let cool for few minutes.  Add the cooked broccoli, green onion, garlic, parsley hungcurd and lemon juice to your blender, blend and pulse until completely smoothens. Now add olive oil and salt, if needed, add a little water to smooth it out, one tablespoon at a time. It should be thicker and creamy.  Remove in a bowl give a nice swirling around and drizzle olive oil on top with few chopped coriander leaves.

  Ingredients.... 100g cocoa powder 180 ml butter milk 40 ml oil 1 tbsp coffee powder 120g caster sugar 1 tsp vanilla essence 150g plain flour 1 pouch Eno Preparation.... Preheat the oven before baking. Take a mixing bowl, mix cocoa powder, coffee powder, caster sugar, vanila essence and oil to butter milk and beat until well combined. Add the flour and mix until just combined. When all done add a pouch of eno mix well and pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper  Bake for 70 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.

  Ingredients..... Long beans cut into half inches long 1 cup Fine GratedCoconut  1 Tomato chopped 1 Onion chopped ½ tsp Red chilli powder 1 tsp Kashmiri chilli powder ⅓ tsp Turmeric powder 1 tsp GG paste ⅓ tsp Sambar powder ½ tsp Mustard and Cumin seeds Salt to taste Oil Boil all long beans along with salt. Do not add more water it should be wet without water.  Take a kadhai heat oil splutter mustard and cumin seeds once they start crackling add onion, tomato, GG paste, both the chilli powders fry till enhance the fragrance now add grated coconut fry for a while add all boiled beans fry a bit add just half cup of hot water give a nice boil rem9ve from flame sprinkle sambar powder stir when you serve. * Little high in spiciness is delicious * Watery texture is not taste good. *Fry few peanuts crushed and sprinkle in top this is totally optional. * If you have coconut paste remove the excess extract from the paste. Use the dry coconut paste.