Wednesday, September 1, 2010
1\2kg of minced mutton
1\4kg of green Green Peas
3 Onions chopped fine
2 Tomatoes chopped fine
4 pods of Garlic minced
1 inch of Garlic chopped fine
2tbs of red Chilliy powder. Preferably Kashmiri Chilly
1tbs coriander powder
1tsp Turmeric powder
2tsp garam masala powder. Made of cinnamon,cardamom and cloves.
1tsp jeera ( cumin seed)
2tsp whole black pepper
4tbs of oil
Salt to taste
1\2 cup of water if necessary
Clean and wash the Mutton mince. You can use frozen peas too.
Heat the oil in a thick bottomed Pan. once the oil is hot add the jeera, and pepper let it splutter. Now add the Onions and fry it till it is slightly brown. Add the tomatoes to this mixture and fry this mixture some more. Add all the powders to this mixture. and fry some more.
Once the mixture leaves the side of the pan add the mutton and fry it well on high flame. Add half cup of water if the mix is too dry. Add salt and stir well. Cover and cook for 1\2 and hour on slow flame.
Remove the lid then add the peas. Cover and cook for 5 more minutes.
Curry is ready to be served.
Enjoy it with roti, parathas or rice.
If felt you can garnish it with green coriander leaves slit green chillies and thin slices of ginger.
Tuesday, August 31, 2010
2 cups rice,
Optional Coconut water
Grind all the ingredients fine with little water to a pouring consistency.
Keep it in fridge after 2 hours.
Remove it from the fridge just an hour before making.
Aappam is made in a special skillet which is a bit deep in the center.
Or you can make it like dosa\ omelet on a flat skillet.
Spread the batter evenly cook on a high flame covered.
Takes upto 2-3 minutes to cook
Enjoy it with Stew!!!
Or with plain sweetened milk!!!
Grind together : 2 cups of rice, 2tsp sugar,2tbs cooked rice, 2tbs of grated coconut,coconut water of one coconut (optional),1tsp of yeast.
Grind all the ingredients together.
Refrigerate it immediately.
Remove it an hour before making.
Use a Thick skillet or a Aappam chatti to make it.
Enjoy with stew!!!
Tuesday, May 11, 2010
500gms of potato cooked in slightly salted water.Peeled and cut into 4 .
Pinch of mustard seed
2 green chillies
Juice of one lemon
More salt if required
Arrange the cooked potato in a serving dish. Heat the oil and let the mustard seeds splutter in the hot oil. Add the oil and lemon juice to the potato pieces and mix well. Decorate with slit green chillies. You can serve it hot or cold.
Roasted peanuts slightlyc rushed.
Grated coconut about a handful.
Saturday, May 8, 2010
400gms of papaya cut washed, skinned and deseeded. Cut into small pieces.
2 big onions cut into thin slices
1tbs of red chilly powder
1tsp of turmeric powder
salt to taste
1tsp mustard seed
2tbs of oil.
Heat the oil in a pan. Splutter the mustard in the hot oil. Now add the onions to the hot oil and fry until light brown. Add the chilly powder and turmeric powder and fry for a few seconds. Now add the papaya pieces. Mix everything well. Cover and cook until papaya is cooked. You can add little water if necessary to cook.
(If you use a non stick pan it will be easy to cook.)
Seve it hot as a side dish wiht dal, sambar etc.
You can make this dish with other vegetables like; yam, brinjal,raw banana,and many others.
Wednesday, April 28, 2010
The Vada batter
250 gms of Urad dal(green split dal)
2 green chillies
2 inch piece of ginger
Few pepper corns
Some curry leaves.
Salt to taste.
Oil for frying.
Thairu (Curd) 4000 gms beaten well, Add salt to taste.
Water for thining the curd.
1 tbs of oil
1 tsp of mustard seeds
3-4 red chillies broken
Some curry leaves
Pinch Urad dal
Soak the Urad dal for 2 hours at least. Then grind all the ingredients of the batter to a thick smooth paste.Add salt. Dont keep the batter fry the vadas immediately.
Heat the oil in a large wide mouthed pan. When the oil is hot. Wet your hands make small balls of the batter and deep fry in the hot oil till it is dark brown.
Dunk the hot vadas into hot water.
Now remove the vadas quickly from the hot water and drop them into the beaten curd.
Do not crowd the pan with vadas when you fry them. Keep turning them constantly in the hot oil.
Shift the curd and vada into the serving dish carefully: being careful not to break the vadas, thin the curd (if required) before you add the vadas.
For tempering the dahi vada
Heat the oil add the mustard seeds, broken red chillies and curry leaves.
Now pour it over the dahi vada.
You can serve it at room temperature or chilled
2 carrots finely grated
2 oranges, peeled and seeded
100gms fresh dates sliced and pitted
2 Cucumber cut into long thin strips
50 gms of Almondss liced and toasted
2 tbs lemon juice
1 tbs of olive oil
1 tsp castor sugar
Pinch of salt
Arrange the carrot in the middle of a sald bowl. Arrange the ornges andcucumber around The carrot. Sprinkle the dates and almonds on top of the salad.
Whisk the dressing well. And pour it over the salad gently.
Chill for 1\2 hour and serve.
Sunday, April 25, 2010
500gms of chicken breast cleaned washed and cut into thin strips
2 big onions sliced fine and long
One onion sliced and browned well.( the same oil can be used to cook the dish)
Handful of Cashewnut( not roasted or salted)
One small tomato
1 pinch of cummin seed.
4-5 pods of garlic crushed
One big piece of ginger
Some leaves of green coriander leaves.
2 green chillies cut into half
1tbs of red chilly
1tsp of turmeric
2tbs of garm masala
Salt to taste
3 tbs of oil olive preferably
Heat the oil in a thick bottomed pan. Add the cummin seed to the hot oil. Then add, the thinly cut onions and fry till they get a light brown colour. Now add the chicken and fry on high flame for 2 minutes.Now add the chilly powder and turmeric to the chicken. Fry for a minute then add the garlic, ginger and greeen chillies, keep stirring it often. Fry for another minute. Add the tomato salt and the fried brown onions and reduce the flame.Cover and cook for 10 minutes. Stir it all and now add the cashewnut. Cover and cook for another 5 minutes, or till the chicken is cooked . Garnish with the corainder leaves. Switch the flame off. Serve hot with roti or rice.
Tuesday, April 20, 2010
500 gms Brocolli cleaned washed and cut inot small florets.
1\2 pod of garlic chopped fine.
1 tbs of pepper
2 tbs of olive oil
Salt to taste.
Heat oil in a pan add the garlic to it . Brown it slightly. Add the pepper to the oil fry for a few seconds. Add the Brocolli and the salt to the pan. Sautee the Brocolli on high flame . Keep stirring for 3 minutes then switch of the flame. Brocolli should not lose its colour by over cooking. Your Brocolli is ready to serve.
You can use the same method to cook Bak choi and baby spinach.
500gms Seer fish( surmai, naimeen). Cut cleaned and sliced thin.
2tbs of red chilli powder( kashmiri chilly preferably)
Salt to taste
Oil for frying
1 onion cut long and fine
One Lemon cut into wedges.
Wash the pieces of fish well. Pat it dry. Mix all the dry powders together with salt.
Apply it well on both side of the fish, keep the fish, at least for 1\2 hour, with the marinade.
Heat a pan with oil. Let the oil be hot. Now put the fish pieces into the oil. Fry both the sides till it becomes good deep brown in colour.
Garnish with onions and wedgesof lemon
You can either shallow fry the fish ot deep fry it.
Sunday, April 18, 2010
1 1\2tbsp Oil
1tsp coriander powder
1\2tsp Red chilli powder
Oil for deep frying
Salt to taste
A few sprigs coriander leaves(chopped)
1\4tsp garam masala
Wash and cut the capsicum into 4 pieces removing the seed and membrane. Fry capsicum slightly and keep aside. Tie the curd in a cloth and hang up. Heat oil in a pan and add coriander powder, red chilli powder, drained curd, fried capsicum and salt. Stir well and cook for 2 minutes.Now add the crumbled paneer and cook for 2 minutes on low flame.When the moisture has evaporated, take off the fire.Serve hot with chopped coriander leavesand garam masala. Serve hot.
Friday, April 16, 2010
500gms mixture of fresh herbs(Parsley, Coriander,Chives,Dill)
3 cloves of garlic finely chopped
5 medium sized eggs
50gms chopped walnuts
50 gms barberries( if available,it lends a sharp taste and mostly grown in Iran)
1 tsp tuemeric
3 tbsp milk
4tbsp any oil of youe preference
Salt and pepper to taste
Clean and wash the herbs chop finely and keep aside with chopped garlic. In a mixing bowl, beat eggsand milk together well, then add the turmeric,salt and pepper and mix well.
Add the herbs to this mixture,mix well and add the walnut and barberries.
Heat the oil in a frying panuntil quite hot. Then pour the mixture. Now reduce the flame to the minimum, and leave it to simmer for a good 20 minutes.Turn it over and cook the other side around a further 10 minutes.
When cooked on both sides transfer the flan to a seving dish. Cut it into triangles. Serve it with wedges of lemon and slices tomatoes.
It can be served hot or cold.
As a delicious snack or starter.
Tuesday, April 13, 2010
6 cups beaten, thick sour curds.
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde).
1 cup Coconut.
2 tsp Turmeric powder.
1 tbsp Pepper powder.
Salt to taste.
2-3 Red chillies.
2-3 Green chillies.
1 tbsp Mustard seeds.
1 tsp Methi seeds( Fnugreek).
Few Curry leaves.
Wash and cut the vegetables into 2" square pieces. They should be thick
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside.
In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt. Let the water evapotate compltely, add 1tsp ghee to this.
Add the beaten sour curd to the cooked vegetables and boil, stirring occasionally, until the gravy is thick.
Add the ground coconut mixture and fenugreek powder to the gravy and bring the gravy to boil stirring continuously.
switch off the flame.
Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.
Enjoy it with rice!!!
Juice of 1 lemon.
3 tbsp fresh chopped fennel or the green fronds from the top of a fennel bulb.
1 tsp fennel seed.
3 tbsp olive oil
4 salmon steak (that's about 700 gm )
Salt and freshly ground black pepper.
Lemon wedges, to garnish.
Combine the lemon juice, chopped fennel, fennel seed and olive oil in a bowl. Add the salmon steak, turning,
them to coat it with the marinade. Sprinkle with salt and pepper. Cover and place it in the refrigerator. Allow to marinade for 2 hours.
Grill the Salmon steak in a preheated grill turning after 4 minutes and grill the other side or until the edges begin to get brown. Serve with lemon
wedges as garnish.
This orange/fennel salad is nice to go with it.
Slice the fennel bulb and grill it separately.
Peel the oranges and section it getting only the orange meat.
Arange the grilled fennel bulb and orange section in a bowl or deep platter. Squeeze the leftover orange juice.
to the fennel/orange platter and sprinkle salt and pepper to taste.
Serve as a salad ot side dish with the grilled Salmon Steak..enjoy the food.!!!
1 Cup sugar.
1/2 Cup butter or margarine.
2 eggs, well beaten.
2 C sifted flour (sift together with baking soda).
1 tsp baking soda.
3 mashed ripe banana (this is an eating banana, use the one with brown spot that is sweet and fragrant).
1/2 Cup chopped walnuts (optional).
Preheat the oven at 350 F.
Grease and flour a 9x5x3 inches loaf baking pan (discard any excess flour)
Cream the butter and sugar together until smooth. Add the beaten eggs to the creamed mixture
And blend well.
Add the flour and baking soda mix to the butter and egg mixture. Stir to blend well. Add the mashed banana to the batter and if using
walnut blend in the chopped nuts to the batter.
Pour the mixture into the prepared pan and bake for 60 minutes or until the toothpick inserted in the middle of the loaf comes out
clean. Remove from pan and allow to cool before icing or serving.
Enjoy my friend's Banana Cake!!!
250 gms Greendal( Moong dal). Split Moong dal
Coconut milk from 2 coconuts.Or 2 cans of ready made coconut milk.
250 gms Jaggery
2 tblsp Ghee
Cashew nuts, Raisins
Clean the dal and saute it in 1tbs ghee till light brown.
Boil the fried dal in little water till it is cooked.
Make a thick solution by heating jaggery with some water . Strain this.
Scrape the Coconut and squeeze the milk from it.The first milk is taken without adding warm water, the 2nd and 3rd milk is removed by adding warm water. Set aside the first milk,
Add the third milk and the second milk to the jaggery solution and the boiled dal, simmer on a low flame till thick.
Finally add the first milk and simmer it for a few minuteS.
Season it with fried nut, raisins.
Stir well and remove from fire immediately.
1 litre milk
One Hadful of Basmati rice, lightly fried in 1tbs of ghee
1\2 cup of sugar.
3-4 Cardmom coarsely pounded.
Few Strands of Saffron optional
Some Cashew Nut and raisin fried in 1 tbs of ghee. The quantity should be what you like.
Bring the milk to boil. Add the fried rice to Milk.Put the milk on simmer cook the rice in the milk constantly stirring it. When the Rice is cooked add the sugar and be careful to see that the milk doesnt boil.Or else the milk might split. Once the sugar has dissolved completely add the cardmom and the fried nuts.You can have this sweet hot or cold.
You can make it vermecelli too. 50 gms of vrmecelli.
You can make the Dish with Condensed milk too.You will be rid of much of the stirring.
2 Medium sized Cucumber. Cut into small pieces
100gms Fresh Scraped Coconut
2tbs Mustard Seed
2 Green Chillies
Few Sprigs of Curry leaves
1tsp Mustard Seed
1tbs Coconut oil. Or any oil of your preference
Grind the Scraped Coconut, Green Chillies,few Curry Leave and the Mustard Seed to a coarse paste. Mix the ground paste well with the Cucmber and Curd. Heat the oil and splutter the Mustard seeds and add the curry leaves to the hot oil. Garnish the Mixture with this, stir well and Pachadi is ready
Monday, April 12, 2010
500gms Mixed vegetables. Like Brinjal,
Ladies finger, Pumpkin, Carrot,Capsicum,Drumstick
Cut into medium size pieces.
You can fry the first
2 Vegetables lightly in oil.
1tsp tumeric powder
Salt to taste
100gms Yellow lentil( toor dal, toora parippu) Cooked
With 1 tsp of Turmeric & salt.Mashed well.
For the ground Masala
50gms Coconut,6 Kashmiri chillies, 1tbs of Coriander seeds,1tsp of Hing (Asafoetida).A few curry leaf sprigs.And a small piece of onions. Fry all the ingredients to a nice brown colour, let it cool then grind it too a fine paste.
One small ball of Tamrind soaked in warm water and squeeze the water without the pulp.
For the Garnish:
1 tbs Coconut oil,1 tsp Mustard Seeds,1\2tsp Fenugreek Seeds, few curry leaves,and a very samll piece of onion.
Cook the vegetables with salt and turmeric powder.Add the slightly fried vegetables to this. Now add the Tamarind extract and let it simmer for some time. Add the cooked dal and simmer for 5 minutes.Add the ground Masala cover and simmer for some more time.Mix everything well by stirring it occasionally.
Garnish the Sambar by heating the oil and adding the mustard seeds, fenugreek seeds,the curry leaves and the cut onion pieces.Once it all splutters add it to the Sambar bringing it to good boil.
Start cooking :)
2 medium onions, chopped
2 garlic cloves, crushed
1 meduim leeks, thinly sliced
1 meduim eggplant, chopped
1 green sweet pepper, deseeded and sliced
50 gm green pea, frozen or fresh (you use also green beans)
325 gm basmati rice
Heat the oil in a heavy botomed pan .
Add all of the ingredients, except the tomato, and rice saute for few minutes more, stirring well.
Lower the heat and add the rice. Stir again, then add the tomato, stock, saffaron and seasonings.
Bring to boil, then reduce the heat and simmer until the rice is tender. Add extra stock if necessary.
Whn cooking with fish/shrimp (tiger prawn is and excellent option). Fry them before the vegetables remove it and set aside.
When serving decorate the dish with the Prawns.
Hope you like the recipe... START COOKING!!!!
You can cook it as vegetarian dish with out any fish or meat!!
Saturday, April 10, 2010
1 kilo boneless chicken (preferably thigh).
1 packet tomato puree ( 200gms)
4 onions pureed
1 tbsp ginger-garlic paste
15 -20 cashew nuts (made into a paste using water)
4 tbsp butter
4 tbsp thick cream
1 tsp chili powder
1 tbsp tandoori masala
1tbsp garam masala
2-3 tbsp lime juice
1tsp cumin powder
half a cup of yogurt
Salt to taste
Marinate the chicken in the marinade for at least one hour
Heat oil in a pan and fry the chicken for 10 minutes or till slightly browned. Do it in batches & don’t overcrowd the pan with too many at 1 time. Remove the chicken and keep aside.
In the remaining oil, fry the pureed onions & the ginger-garlic paste till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Serve with rice or roti.
200 g - black urad dal
75 g - rajma
1 packet tomato puree
4-5 onions pureed
1&1/2 tbsp - crushed ginger
2 - green chillies
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
sufficient water to boil the dal
2 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves
Wash, soak the dal and rajma in sufficient water for 8 hours.
Cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger in a pressure cooker
Pressure cook first on a high flame.
Simmer for at least 45minutes. Mash the dal slightly
Lightly heat the remaining ghee in a pan.
Add onions, remaining ginger, garlic paste & green chillies.
Sauté on a low flame till the onions turn pink.
Add the tomato puree. Simmer for 10 minutes or till the oil seperates.
Add red chilli powder and cumin powder.
Sauté on a low flame till oil separates.
Now add the dal. Mix well.
Now add the fresh cream.
Cook on a low flame for another 30-40 minutes till the masalas and the dal are well blended.
100gms - Tamarind soaked in 100gms warm water for 5 minutes.
Lemonsize ball - Jaggery melted and strained.
10 - Green chillies cut into small pieces.
1tbs - Red chilly powder.
1tsp - Turmeric powder.
1tbs - Oil
1tsp - Mustard seeds.
1tsp - Fenugreek seeds
2-3 - Red chillies broken into pieces.
A few curry leaves.
Big piece of ginger, ( about 3 inches long) cut into small pieces.
Salt to taste.
Squeeze the pulp of Tamarind well.Add all the ingredients to the tamarind pulp. This should be about 2 cups in all. Mix it well. Shift this mixture to a thick bottomed cooking pan and start cooking. Bring the mixture to a boil. Now let it cook on low flame. Stir it occasionally. Cook it down to about 1 cup.
Now Heat some oil in a pan, splutter mustard in the hot oil. Also add a few curry leaves and whole and red chillies. Pour this into the boiling mixture of tamarind .
Pullinji is ready. Let it cool down completely. Now shift it into a clean dry bottle.This chutney will
You can keep this chutney for 2-3 weeks without spoiling.
Thursday, April 8, 2010
200gms - Raw Mangoes.Cut into very small pieces.
100gms - Red Chilly Powder.
20 gms - Fenugreek seeds( Methi), fried slightly and ground fine.
1tbs - Mustard seeds ( Rai)
50gms - Gingelly oil ( Til Oil)
Salt to taste.
Mix the Raw mangoes, chilly powder, fenugreek powder, and salt well.
Heat the Gingelly oil and add the mustard seeds to the oil and let it splutter well. Cool the oil well. Then add it to the raw Mango Mixture. Now transfer the mixture to a dry clean bottle. You can start using th pickle within few hours. This pickle will last for a week if kept in a fridge.
250gms - Potatoes
150gms - Onions
4 - Green chillies.
2 tbs - Coconut oil or Butter
Big piece of Ginger
Curry leaves according to need ( How much you like it)
One tin of coconut Milk
Salt to taste.
Cut the potatoes and onion into medium size pieces. Cook them with ; chillies, ginger cut into thin slices and curry leaves. Add half the coconut milk, 1 cup of water and salt. Let it all cook well. Now add the rest of the coconut milk bring it to a good boil, pour the oil or butter as you like and the curry leaves.Switch the heat off, and serve the dish hot.
Instead of coocnut milk from the tin you can make your own coconut milk. For this recipe you will require the milk of one coconut. Scrape the coconut. Squeeze the grated coconut with your hand to remove as much milk as possible. Then add some hot water and remove some more milk. You could do it one more time for a third extraction of milk. Cook the vegetables in the first and second milk which would be thin. Add the first milk just before you pour the oil and put in the curry leaves and mix well, do not boil the dish after the first milk is added, it may curdle.
Enjoy this too!!!
300gms - Finely Grated Cabbage.
1tsp - Mustard Seeds (Rai).
1tsp - Urad dal. ( Black Lentil which is split)
3 - Green Chillies. You can slit them or keep them whole.
1\2tsp - Turmeric Powder.
2 tbs - Cooking oil
Salt to taste
Heat the oil in a pan, splutter the mustard seeds, then add the urad dal; let it brown slightly. Now add the green chillies and fry them slightly. Add the Cabbage, salt and turmeric powder and stir well to mix all th ingredients. Cook on high flame for 3-5 minutes uncovered. Remove the dish before the water starts coming out of the Cabbage. The Cabbage should be firm not soggy. Because it is finally grated the cooking time is short.
Variation of this called Cabbage Thoran. Fry Onions after the Urad dal is browned and add 100 gms of gratedcoconut with the cabbage.The rest of the cooking is the same.
This can also be eaten with Chappati.
Wednesday, April 7, 2010
AVIAL (Mixed Vegetable Curry)
- 500gms - Mixed vegetables like Yam, (suran, Jimmykhandi) String beans,(Chowli )
Pumpkin,(Peela Bhopla) Carrot
Ash gourd, (Safeed Bhopla) Beans
Snake gourd( Padawal) Capsicum
Drumstick ( Singha) TomatoGreen Peas(Mutter)
2oogms Grated Coconut
4 Green chillies
1\2 An Onion
tsp Cumin( Jeera)
Bunch of curry leaves
2tbs Coconut oil or Butter
1\2 tsp Turmeric powder
1\2 tsp Red chilli powder
3 tbs Curd
Salt to taste
Cook the vegetables with turmeric powder, chilli powder and salt and 2 green chillies.
Grind the Coconut coarse with Onions, Jeera, 2 Green chillies and half thecurry leaves. Add this to the cooked vegetables. Let it simmer for a while, then add the curd and simmer for another 2 minutes. The consistency of this mixture should be thick. Now bring it to boil and add the remaining curry leaves and Coconut oil or butter. Your Avial is ready to be served with rice.
Tuesday, April 6, 2010
750 gms - Fresh chicken cleaned and cut into medium pieces.
25 gms - Garlic paste
25 gms - Ginger paste
1 tbs - Kashmiri chilly powder
1 tbs - Coriander powder
1\2 tsp - Turmeric powder
3-4 - Medium Onions sliced fried brown and ground.
2 - Medium Onions sliced thin and fried crispy brown
1 - Big red Tomato
1\2 - Thick Curd
3 tsp -garam masala powder( consisting of cinnamon, cloves and cardmom)
Few fresh leaves of coriander
Marinate the chicken with ginger garlic & onions ground together.. add all the powders to the onions and grind them too. Marinate the chicken with half the ground paste.
Put oil in kadhai. Put the marinated chicken. Let it cook for a while, then add the remaining ground onion paste. Grind 1 big red tomato and put that too.Let this boil. Serve garnished with the crispy onions and coriander leaves.
If you need more gravy you can increase the amount of curd, onions and chilli powder.
250gms - Seer Fish, cleaned and cut into small pieces.
2-3cloves - Garlic crushed.
1 tsp - Mustard
2 inch - Piece ginger crushed
1 - Small Onion crushed
1 tsp - Fried powdered Fenugreek ( methi)
(Heaped) - Chilli powder( kashmiri chilli powder will give it a nice red colour)
1 tbs - coriander powder ( dhania)
pieces - soaked in warm water
Salt to taste
3 tbs - Coconut oil or any oil you prefer
Small bunch of curry leaves
For fish curry...put oil in kadhai n put mustard. Then put 2-3 cloves of crushed garlic n little ginger n 1 small onion all crushed Just put it in the oil n when it becomes light brown put 2 heaped tbsp of chilly powder, 1 tbsp of coriander powder a pinch of uluva powder.. Sauté it for a while n then put half glass of water. .when the water boils put tamarind pieces , salt curry leaves n fish pieces. Let it cook on slow fire till fish is done.
250gms - Seer fish(Naimeen,Surma,Vajram).
5 pieces - Kashmiri chilli.
1\2tsp - Turmeric Powder.
200gms -Scraped fresh coconut.
2tsp - Coconut oil.Or any oil if you dont like Coconut oil.
3 pieces - Green Chillies.
A very small ball of Tamarind Soaked in water.
2 inch piece of ginger.
A small bunch of curry leaves.
Salt to taste.
Grind grated Coconut,Kashmiri chilli , ginger,one green chilly and a few curry leaves to a fine paste.
Put the ground paste into a wide mouth pan.Add the Squeezed Tamarind juice, the remaining green chillies,Turmeric powder and salt. Add water.to make it gravy consistency.( The thickness of th gravy is your choice). Mix it all well and bring it to boil. Now simmer the gravy for 10 minutes. Keep the pan covered while simmering.
Add the Fish piecs slowly.
Simmer it again for another 10 minutes. Check for salt.
Now bring the curry to a rapid boil. Add the oil and the remaining curry leaves and cover it with the lid.Serve hot with rice and pappad
Monday, April 5, 2010
100gms- Lentil (Tur dal, Tuara parippu in Malyalam, also caller Arahar.)
1 tps -Turmeric( Haldi,Manjal)
4-5 -Pods of Garlic( Lassun,Velluthulli)
1tbs - Oil( Tel,Enna).Any kind you prefer,refined oil is better.
1\2tps- Jeera ( Cumin)
A pinch of Asfoetida.( Hing, Kayam.)
Salt to taste
Lemon wedges to squeeze over the dal before serving.
Cook the Lentil with Turmeric and Salt and mash it.
Heat th oil in a thick bottomed Pan.Add Jeera,then add Hing do not fry the Hing for too long it might burn.Add the garlic and fry till it is lightl brown. Now add the cooked Dal.Adjust the thickness of the dal according to your liking.Simmer it for 5 minutes until all the ingredients are blended. Serve it with rice with a Lemon wedge.Enjoy!!!