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, 1kgWater, 32 ozsSalt, 1 tbspOil 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 kgTurmeric,1 tbspGarlic, 1 podCummin seeds, 1 tbspWater, 3 cupsOnion, 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 tbspTurmeric, ½ tspChilli powder, 2 tspOnion, ¾ kgOil ½ cupTomatoes, peeled and chopped, ½ kgVinegar, 2 tbspSugar, 4 tspChopped coriander leaves, 1 tbspWhole green chillies, slit, 2-3Grind the following into a smooth paste with water:Red chillies, 6Cumin seeds, 1-1½ tspGarlic, 1 podGinger, 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)

IngredientsPotatoes sliced like sauté potatoes, 6 largeOnions sliced fine, 4 largeGreen chillies, 4Garlic paste, 1 tspSalt, 1 tspCumin seed, 1 tspChopped coriander, 2 tbspEggs, 6Oil, ½ cupFew 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 litreSemolina powder (sooji), 175 gramsButter or ghee, 100 gramsSugar, 175 gramsEggs, 4Vanilla essence, 1 tspAlmonds, 50 gramsRaisins, 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.