CHETTINAD FISH KULAMBU

INGREDIENTS :

Pomfret - 1/2 kg
Garlic cloves- 4
Onion - 1/2 cup
Chilli powder - 2 tsps
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Tamarind - a small lemon size
Fish masala - 2 tsps
Salt to taste
Mustard and Fennel Seeds - 1 tsp each
Curry leaves
Tomato - 1

METHOD OF PREPARATION :

1) Marinate the fish with 1 tsp turmeric powder and coriander powder , lemon juice and salt for 1 hour.
2) Heat oil in a kadai . Once hot , add mustard , fennel seeds . When it splutters , add chopped onion and garlic .Saute till tender.
3) Then add chopped tomato , curry leaves and salt.
4) Add all the powders and mix it well.
5) Then , add tamarind juice to it with little water and allow it to boil .
6) Once it starts to boil , add fish to it and simmer to slow flame . Cook till the oil separates out .

Serve hot with Rice . I made this recipe from Solai's Kitchen . Thank you for such a tasty curry .

AATHUKAL KULAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - Cleaned , washed and fried . Shop keepers will usually clean and fry it and give .
Salt to taste
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -1 tsp

For Masala :

Coconut - 8 pieces
Tomato - 1
Pearl onion - 1 small cup

METHOD OF PREPARATION :

1) Clean the legs throughly .
2) Pressure cook legs with turmeric powder for 10 whistles.
3) Then , add the grinded masala , all the powders and salt .
4) Cook till the gravy becomes thick and the oil separates out .

Serve hot with Idli .

VARALAKSHMI VIRATHAM 2010

Varalakshmi viratam is a sacred day for the Hindus. It is performed in Karnataka, Andhra Pradesh, and Tamil Nadu . All married hindu women will perform this pooja to seek the blessings of Lord Vishnu and Lakshmi , who is considered to be the God of prosperity and wealth.

This year celebration for Varalakshmi Viratham .




Prasadam includes Rice , Sambar , Rasam, Poriyal ,Sweet Pongal , Sundal and Paruppu Vadai .

GREEN GRAM SPROUTS GRAVY

INGREDIENTS :

Green gram sprouts - 1 cup
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Ginger-garlic paste - 1 tsp

For Masala :

Cashews - 6 nos
Coconut pieces - 5
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Kuskus - 1/2 tsp
Turmeric powder - 1/2 tsp

For Tempering :

Mustard - 1 tsp
Onion - 1
Tomato - 1
Curry leaves
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure cooker . Once hot , add mustard and Jeera . When it splutters , add curry leaves , ginger-garlic paste and onion . Saute till tender .
2) Then , add chopped tomato and mix it well till it forms thick gravy .
3) Add all the powders and salt .
4) Add sprouts and grinded masala with little water . Pressure cook for 4 whistles .
5) Serve hot with Rice / Roti .

BRINJAL FRY

INGREDIENTS :

Brinjal (Purple) - 100 gms

To Powder :

Coriander Seeds - 1 1/4 tsp
Peppercorns - 6
Jeera - 1/4 tsp
Channa dal - 1 tsp
Red Chillies - 6
Turmeric powder - 1/2 tsp
Salt to taste
Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Powder the above said ingredients . Mix this powder with sliced brinjal .
2) Shallow fry them in slow flame .

Serve hot with Idli / Dosa / Curd Rice / Sambar Rice .

SIMPLE BITTERGOURD FRY

INGREDIENTS :

Bitter gourd - 2 big
Jeera - 1 tsp
Chilli powder - 1 1/4 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Besan flour - 1 tsp

METHOD OF PREPARATION :

1) Heat 2 tbsps of oil in a pan . Once hot add chopped gourd to it and cover with a lid .
2) After 3 minutes , add all the powders and cover with a lid . Cook in slow flame till gets half-roasted.
3) Then , add jeera and mix well .
4) Finally add the flour and mix well . Remove from the flame once gets roasted .

Serve hot with Curd Rice .

BRINJAL STIR FRY

INGREDIENTS :

Brinjal - 200 gms
Chilli powder - 2 tsps
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Mango Powder - 1 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add sliced brinjal and sprinkle little water . Cover with a lid.
2) Once the veggie becomes tender , add all the powders and mix them well.
3) Cook in slow flame till the oil separates out .

Serve hot with Rice / Roti .

CABBAGE RICE

I came to know of this Rice through Chef Jacob's Kitchen long back . It got published in Mangaiyar Malar magazine too.



INGREDIENTS :

Cabbage - 1 1/2 cup sliced
Green Chillies - 2
Ginger-garlic paste - 1/2 tsp
Channa dal - 3 tbsps
Rice - 1 cup
Onion - 1 sliced
Jeera - 2 tsps
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Cook rice and keep aside .
2) Meanwhile , heat oil in a pan . Add Jeera and when it splutters , add sliced onion and green chillies . Saute it till tender .
3) Add curry leaves and ginger-garlic paste .
4) Then , add channa dal and saute till it gets roasted.
5) Add salt and sliced cabbage . Sprinkle little water and cover with a lid .
6) Cook in slow flame . Once done , mix it well with hot rice .

Serve hot with any spicy gravy .

AADI PATHINETTAM PERUKKU 2010

This festival is celebrated in the 18th day of Tamil month "Aadi". It is celebrated as a thanksgiving to rains which fills the rivers .People will do pooja on the river banks with family and friends .

Usually Chitrannam (Variety Rice ) is prepared on this day . We celebrated with Curd Rice , Sweet Pongal and Coconut Rice .

BOTTLEGOURD KOFTHA CURRY IN SOUTH INDIAN STYLE

Recently , I was tempted by this curry in many of our friends blog . So , I tried this curry in my own way .Thank you for all the friends who tempted me to prepare this yummy curry .

INGREDIENTS :

For Koftha :

Bottlegourd -- 1 cup chopped
Channa dal - 1/2 cup
Green Chillies - 2
Fennel Seeds - 1/2 tsp
Ginger-garlic paste - 1/2 tsp
Salt
Jeera - 1/2 tsp

For Curry :

Mustard - 1 tsp
Onion - 1
Tomato - 1
Coconut pieces - 4 pieces
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1 tsp
Curry leaves
Coriander leaves

METHOD OF PREPARATION :

1) Soak channa dal for 1/2 hr and grind with other ingredients for koftha and deep fry them .
2) Meanwhile , heat oil in a kadai . Add mustard and chopped onion till tender .
3) Then add chopped tomato and curry leaves .
4) Add all the powders and salt .
5) Then , add grinded coconut and cover with a lid .
6) Once it starts boiling , add koftha to it . Cook in slow flame till the oil separates .

Serve hot with Rice .