Dhandor and fish patia

This combination of daal, fish curry and boiled rice is a traditional favourite, and all three must be served together for the authentic experience.

Boiled rice

Ingredients:
Basmati rice, 1kg
Water, 32 ozs
Salt, 1 tbsp
Oil or ghee, 2 tbsp

Method:
Wash the rice then add the required water, ghee and salt. Cover and cook on full flame for about 10 minutes. Then reduce the heat until water is fully absorbed and the rice is cooked.

Dhandor (daal)

Ingredients:
Toovar daal, ½ kg
Turmeric,1 tbsp
Garlic, 1 pod
Cummin seeds, 1 tbsp
Water, 3 cups
Onion, finely sliced, 1 large

Method:
Wash the daal well then add water, salt, turmeric and cook till tender; remove from stove and pass through sieve to get a fine, smooth consistency. Put on stove again and allow to thicken according to taste. Fry the sliced onions, clean garlic and chop fine and fry in oil or ghee until light golden. Then add the cumin seeds and pour sizzling hot over the daal before serving.

Fish Patia (Fish curry)

Ingredients:
Fish 4 kg (ideally red snapper, surmai or ramas)
Salt, 1 tbsp
Turmeric, ½ tsp
Chilli powder, 2 tsp
Onion, ¾ kg
Oil ½ cup
Tomatoes, peeled and chopped, ½ kg
Vinegar, 2 tbsp
Sugar, 4 tsp
Chopped coriander leaves, 1 tbsp
Whole green chillies, slit, 2-3
Grind the following into a smooth paste with water:
Red chillies, 6
Cumin seeds, 1-1½ tsp
Garlic, 1 pod
Ginger, 4 ozs

Method:
Clean and wash the fish and apply little salt, turmeric and chilli powder and keep aside. Slice the onions and fry in oil until golden brown, add the ground masala and sauté for 2-3 minutes adding a little turmeric, chilli powder and salt. Add the fish and cook for 2-3 minutes and then the puree of tomatoes. Cook for about 5-10 minutes until the fish is cooked. Then add the vinegar and sugar, stirring occasionally until the gravy is thick enough. Garnish with coriander leaves.
Popaita per Eedu (Eggs on potatoes)

Ingredients
Potatoes sliced like sauté potatoes, 6 large
Onions sliced fine, 4 large
Green chillies, 4
Garlic paste, 1 tsp
Salt, 1 tsp
Cumin seed, 1 tsp
Chopped coriander, 2 tbsp
Eggs, 6
Oil, ½ cup
Few curry patta leaves

Method:
Fry the onions until light brown then add in potatoes and cook till the potatoes are nearly done. Add in all the spices and salt.
Allow to cook on low flame, stirring occasionally. When potatoes are done, put the mixture in an oven proof dish. Separate the egg whites from the yolks; beat both separately then gently mix the whites and yolks. Pour onto the vegetables and bake at moderate heat till eggs are set.

Ravou (Semolina pudding)

Ingredients:
Milk, 1 litre
Semolina powder (sooji), 175 grams
Butter or ghee, 100 grams
Sugar, 175 grams
Eggs, 4
Vanilla essence, 1 tsp
Almonds, 50 grams
Raisins, 50 grams

Method:
Fry the semolina in butter or ghee till golden brown. In a separate pan heat the milk and add in sugar and eggs, stirring till mixed. Combine the milk mixture with the fried semolina and keep stirring on the fire till it thickens. Add vanilla essence.
Blanch the almonds, remove skin, make into slivers and fry. Fry the raisins. Before serving garnish with almonds and raisins.