Fish Fry ( Chettinad Style... )

Fish 1 full [avoli(pomefret fish) , cleaned and make slit]
Oil as needed to deep fry.
Salt to taste
Rice Flour 1 tbsp
Besan Flour 1 tsp

For Marination
Shallots 5 no.
Garlic cloves
Ginger 1/2" piece
Fennel seeds 1 tsp
Cumin seeds 1/4 tsp
Pepper corns 1 tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp

Grind all the ingredients for marination to a smooth paste without water (if needed add 1 tbsp water) to a fine paste,add enough salt, mix well and keep aside.
Apply the masala paste all over the fish .
Keep it aside for marination for at least 2-3 hours.
Deep fry in low medium heat both side until the fish turns crisp n light brown. Remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes and onions.

Blueberry Cheesecake

Ingredients:-

Sweet biscuit crumbs 1 cups

fresh cream 200 ml

gelatine 3 tsp dissolved in 1/4 cup boiling water

3/4 cup caster sugar

Cream Cheese, softened(Amul) 100g

whipped cream 1 1/2 cup

butter melted 40g

Blueberry filling 1/2 can

Method of Preparation :-

COMBINE biscuit crumbs and butter and press into the base 

of a springform pan, chill.

Beat cream chees and sugar using an electric mixer until 

smooth. Beat in gelatine mixture until just combined. Add 

fresh cream and whipped cream , continue beating until 

smooth.

Pour mixture into prepared base and refrigerate 3 hours or 

overnight,then top with blueberry filling and chill for 1hr..

* For the perfect no bake cheesecake, mix the gelatine with 

the boiling water and set aside for 5 minutes before adding it 

to the mix. Never add hot gelatine to a cold mixture as it sets 

into stringy lumps