MADURAI KARI DOSAI (Mutton Kheema Dosai)

INGREDIENTS :

• Mutton/ Lamb - 250 gms
• Small onions/ Pearl Onions/ Shallots - 1/4 cup
• Tomato - 2 small(Cherry tomatoes)
• Chilli powder - 2 tsps
• Salt to taste
• Dosa batter
• Oil

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the mutton.

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame. Allow it to cool down.

5. Then, blend it in a blender a bit coarsely.

6. Heat dosa pan. Once, hot spread the batter evenly. Spray a spoon of oil. Then spread 2 tbsps of mutton kheema over it evenly. Add few chopped coriander leaves and spray a spoon of oil. Cover with a lid, after 5 minutes flip it to its side. Cook till roasted and Serve Hot.

 

MADURAI STYLE MUTTAI PAROTTA (KOTHU PAROTTA)

INGREDIENTS :

Pearl onions/Sambar onions /Small onions - 1 cup

Tomato - 2 (medium)

Curry and coriander leaves

Turmeric powder - 1 tsp 

Kari masala powder/ Garam masala - 1 tsp

Chilli powder - 2 tsps

Coriander powder - 1 tsp

Green chillies - 5

Eggs - 5

Chicken kuzhambu/kurma - 3 cups

Parotta - 5

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot, add onion , green chillies and curry leaves. Saute till tender. Then chopped tomato and saute them till skinny.

2) Drop in the eggs and Salt. Mix it well.

3) Then, add in the Chicken Kuzhambu/Kurma , Turmeric powder, Chilli power, Coriander powder and kari masala power. Mix it well. 

4) Then, add in the scrambled parotta pieces to it, add little more salna and mix it well. Take a long flat spatula or dosa ladle and finely mince it well. Mix it evenly and once done, garnish it with Coriander leaves.

Serve hot with Chicken Salna. 

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 .

FISH CURRY - GRANDMA'S SPL

INGREDIENTS :

Fish-600g

Pearl onions - 1/2 cup finely chopped

Tamarind-lemon size

Mustard seeds-1/2 tsp

Curry leaves

Coriander power-1 tsp

Chilli powder -3 tsps

Turmeric powder-1 tsp 

Coconut milk - 1/4 cup

Salt to taste

TO GRIND :

Pearl Onions-10

Tomato-1

Garlic Cloves-2

Red Chillies-8-10

Cumin Seeds-1/2 tsp

Methi Seeds-1/2 tsp

METHOD OF PREPARATION :

1) Wash the fish well.Then marinate the fish with turmeric powder,coriander power,salt for 1 hour.Meanwhile,soak tamarind in water.

2)After an hour,heat oil in a kadai.Add mustard seeds,cumin seeds,finely chopped onion.Fry till onion becoes tender.

3)Then,add curry leaves and grinded masala .Saute till raw smell leaves .

4) Followed by tamarind water ,coconut milk and salt.

5) When it starts to boil , add fish to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until fish is cooked properly and oil separates.

 Serve hot with rice.

Linking it up with Tamizhar samayal Tuesday Event

SANKARA MEEN / NAGARAI MEEN / RED SNAPPER FISH KULAMBHU

A Yummy Fish curry for Divya's Space for her virtual birthday party .

INGREDIENTS :

Sankara fish / Red snapper /Nagarai - 6 fishes

Tamarind - 1 lemon size ball

Big onion - 1 

Green chillies - 2 (slit)

Tomato - 1 

Curry leaves - 1 handful

Red chilli powder - 3 tsps

Coriander powder - 2 tsps 

Mustard seeds - 1 tsp

Fenugreek  - 1 tsp

Cumin seeds - 1 tsp 

Salt to taste 

FOR MASALA :

1. Ginger - 1 inch piece 

2. Garlic pods - 4 

3. Pearl onions - 10

METHOD OF PREPARATION :

1) Wash fish pieces well and then marinate it with 1 tsp of red chilli powder and salt for 10 minutes. 

2) Meanwhile , heat gingelly oil in a pan and shallow fry the fish pieces in it for few minutes till half cooked. Once done remove from flame and set aside.

3) To the same oil for drying or with fresh tsps , add mustard seeds, curry leaves, fenugreek seeds, cumin seeds and saute for a few seconds . 

4) Add chopped onions, little salt and saute until it turns translucent.

5) Now add the slit green chillies and saute for a minute.

6) Add grinded paste and red chilli powder and coriander powder and saute well. 

7) Then add  1/4 cup of water and stir well, cook on low flame until the raw smell leaves and oil separates. 

8) Then add the tomato pieces and stir well cook for 2 minutes on low flame. 

9) Followed by adding tamarind water and stir well. 

10) Cover with a lid and cook the on high flame until it boils well. 

11) Finally , add the fish pieces to it and cook for 5 minutes .Remove from the flame and serve hot with Rice.

FISH CURRY/ MEEN KULAMBU (Madurai Special)

INGREDIENTS :

Rohu Fish - 500g Tamarind-lemon size

Coriander power-1 tsp

Fish Masala-3 tsps

Turmeric powder-1/2 tsp

 Red Chilli Powder - 2 tsp 

Salt to taste

FOR TADKA :

Mustard seeds-1/2 tsp

Methi Seeds-1/2 tsp

Curry leaves

TO GRIND :

Pearl Onions - - 5 nos 

Cumin seeds - 1/2 tsp 

Fennel Seeds - 1/2 tsp 

Coconut - 5 pieces 

Tomato - 1 small 

Ginger-garlic paste - 1 tsp

METHOD OF PREPARATION :

1) Marinate the fish with turmeric powder , coriander power , salt .

2) After an hour, heat oil in a kadai . Add mustard seeds , methi seeds and curry leaves. When it splutters , add the grinded masala , all the powders and salt.

4) Then add thick tamarind extract to it .

5) When it starts boiling , add fish and stir slowly . Cover with a lid . Leave in slow flame until fish is cooked properly and oil separates. 

Serve hot with Rice .