2014/07/29

Keluthi Meen Kuzhambu / Catfish curry




INGREDIENTS :

Fish - 1 kg
Pearl Onions - 1/2 cup
Jeera and Methi seeds - 1 tsp each
Pepper - 1/2 tsp
Red Chillies - 10 nos
Tamarind - a big lemon size(soak tamarind in water for 20 minutes and take thick tamarind juice/extract )
Chilli powder- 2 tsps
Fish masala powder - 4 tsps
Turmeric powder - 1 tsp
Salt to taste.

METHOD OF PREPARATION:

1) Grind onion , red chillies,coconut ,Jeera,Pepper and methi seeds with little water .
2) Mariante fish with turmeric powder and salt for few minutes.
3 )Heat oil in a kadai .Add grinded masala with chilli powder , fish masala powder and salt.
4) Then,add tamarind water and bring it to boil .
5) Finally, add marinated fish to it .Leave in slow flame till fish is fully cooked and the oil separates out .

Serve hot with Rice .


2014/07/28

Fish Eggs Masala



INGREDIENTS : 

Fish eggs - 200gms
Pearl Onions - 1/2 cup finely sliced
Tomato - 2 medium
Curry leaves- few
Salt to taste
Ginger- garlic paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 2 tsps
Garam masala - 1/2 tsp
Grinded coconut - 3 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan . Saute onion well till transparent and tender.
2) Then , add sliced tomato and saute well .
3) Add ginger-garlic paste , salt , curry leaves and spice powders .
4) Meanwhile , clean and wash fish eggs well with little turmeric powder.
5) Once , onion mixture is ready , add eggs to it with grinded coconut and mix it up well.Cook till it turned out a dry curry like scrambles egg.

2014/07/23

Vegetable Clear Soup




A yummy simple comfort soup for monsoon season for the 5 ingredients Challenge with TOMATO,CARROT,ANY KIND OF HERB,BUTTER AND ONION by Lakshmi Vimala .



INGREDIENTS :

Mixed Boiled Vegetables - 1 carrot , 1 tomato , 1 onion , 1 french beans 
(Boil the vegetables together and store the stock and keep aside)

Boiled tood dal stock - 1 cup
Curry leaves - few
Mint crushed - 1 tsp
Pepper powder - 1 tsp
Butter- 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Bring to boil the vegetable stock and dal stock together for few minutes .
2) Saute the vegetables in a tsp of butter and then boil it.Mix the boiled vegetables to the stock with salt and mint.
3) Stir it up well and bring it to boil , garnish with coriander leaves.

Serve hot with pepper powder.

2014/07/22

Peanut Ginger Thogayal


A yummy spicy chutney with two secret ingredients ,Peanuts and Ginger given by Kalpana for Sshh Secretly Cooking Challenge event by Priya akka.

INGREDIENTS :

Ginger -  a small lemon size
Peanuts - 2 tbsps
Toor dal - 2 tbsps
Red Chillies - 3
Salt to taste
Coconut pieces - 6
Cabbage / Onion - 1/4 cup sliced
Mustard and Urat dal - 1 tsp each , Curry leaves - few for tadka.
Tomato - 1 small

METHOD OF PREPARATION :

1) Heat a spoon of oil . Once hot , roast peanuts well till done and keep it aside in a bowl.
2) Then , roast coconut pieces , ginger with red chillies and transfer it to the roast peanuts bowl.
3) Then , roast well the toor dal and add it to the roasted ingredients.
4) Then , saute cabbage and tomato together till done , well cooked for few minutes.
5) Allow them to cool down completely.
6) Finally , blend them in a mixer with very little water and temper it with mustard,urat dal and curry leaves.

Serve with Dosa , Idly or Rice.

2014/07/18

SAKKARAI PAAL PONGAL


Aadi festival is celebrated for the birth of the tamil month of Aadi (July - August)

This festival is special for various forms of Amman(Godess Durga). Sundays, Tuesdays and Fridays of this month are considered very auspicious.For this year's, first aadi velli , a traditional neivaidhyam for amman.


SAKKARAI PAAL PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as your wish --i used 200 gms

Milk-1/2 litreCashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal with little water and milk.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice pot is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .

2014/07/17

BABY POTATO FRY


INGREDIENTS :

Baby potatoes - 100 gms
Turmeric powder - 1 tsp

To powder : 

1 tsp Jeera/Cumin seeds
1 tsp pepper 
6 Dried Red Chillies
3 Garlic cloves
1/4 tsp Fennel seeds

Salt to taste

METHOD OF PREPARATION :

1 ) Heat oil in a wok . Saute well peeled potatoes for few minutes.
2) Then add the grounded powder with salt and turmeric powder.
3) Simmer to slow flame and cover with a lid for few minutes. Then , cook them in the open wok.. Stir it up for every 3 minutes till done.

Serve hot with Rice.

2014/07/14

CABBAGE PAKODA


INGREDIENTS : 


Besan flour - 1 cup

Cabbage chopped - 1/2 cup

Chilli powder - 2 tbsps

Ginger - a small piece finely sliced
Onion- 1 finely chopped

Salt to taste

Asafoetida- 1 tsp 


METHOD OF PREPARATION : 


1) Mix all the said ingredients with little water a bit coarsely .

2) Heat oil in a kadai . Once hot , drop a spoon of batter and fry till golden brown .


Serve hot .