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Saturday, May 13, 2017

The worlds Best 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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