KONDAKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Black Channa Dal/ Kondakadalai - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Red chillies - 3

Grated coconut - 1 1/2 tsps.

Paruppu podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Soak the kadalai overnight, drain the water and boil it for 3 whistles in Pressure cooker and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add in red chillies.

3) Add in the boiled kadalai to it. Add paruppu podi and salt. Mix it well.

4) Finally, mix in the grated coconut and remove from the flame after 3 minutes.

Serve hot.

 

AMMINI KOZHUKATTAI

INGREDIENTS : 

Rice flour - 2 cups

Coconut pieces - few

Warm water

Salt to taste

METHOD OF PREPARATION : 

1) Knead rice flour soft with water.

2)Roll small balls of it and steam cook them in an idli pan .

PUNJABI STYLE FISH CURRY

This is one of my family's favourite food . My friend from Chandigarh thought me this yummy recipe . Thank you dear.

INGREDIENTS: 

Fish -- any variety 500 gms 

Mustard -- 1 tsp 

Shahjeera - 1 tsp 

Fennel seeds - 1 tsp 

Ginger-garlic paste - 1 tsp 

Green chilies - 5 

Onions - 1 big chopped 

Turmeric powder -- 1 tsp 

Tomatoes -- 4 

Salt to taste

Chilli powder -- 2 tsps 

Fish curry powder - 2 tsps 

Coriander powder - 1 tsp 

Lemon juice - 1 tsp 

METHOD OF PREPARATION : 

1) Marinate fish with turmeric powder,ginger-garlic paste, salt,coriander powder and lemon juice for 30 minutes.

 

2) Heat the oil in a pan . Add mustard , Jeera , Fennel seeds, Bay leaves, Cloves and Cinnamon .When it splutters,add onion and saute till tender. 

3) Add in the blended tomato puree with little water and turmeric powder. 

4) Meanwhile, shallow fry the fish in a dosa pan for few minutes. Once done, keep it aside.

5) Add in the spice powder in the curry and mix it well. Add a spoon of oil, mix it well and bring it to boil.

6) Finally, add in the fried fish to it and cook for 5 minutes, till the oil separates out.

Serve hot with Rice.

Rush your lovely recipes to FAMILY'S FAVOURITE FOOD EVENT . Here is my next recipe for this event .

ROHU FISH FRY

It is always special to pen down 350 th post . On this special post, I am sharing a simple spiced Rohu fish fry.

INGREDIENTS : 

Rohu fish : 200 gms 

Turmeric powder - 1 tsp 

Chilli powder -1 tsp 

Garam masala powder - 1 tsp 

Biriyani masala - 1 tsp 

Salt to taste 

Pepper powder - 1/2 tsp 

Fish masala - 1 tsp 

Ginger - garlic paste - 1 tsp

 Lemon juice - 1 whole lemon juice . 

METHOD OF PREPARATION : 

1) Marinate the fish with the above ingredients for 1 hour. 

2) Shallow fry them in a dosa pan. Spray oil and flip to its side and Cook till done.   

Serve hot.

 This goes to Mymoonah's Iftar moments Event .

ROASTED CHILLI PRAWN

INGREDIENTS :

• Prawns - 350 gms
• Green Chillies -6 sliced
• Onion - 1 big 
• Chilli sauce - 4 tsps
• Turmeric powder - 1 tsp
• Lemon juice - 2 tbsps
• Salt to taste

METHOD OF PREPARATION :

1) Marinate Prawns with turmeric powder, Chilli sauce and lemon juice with salt for an hour.

2) Heat oil in a pan. Once hot, saute onion and green chillies till tender.

3) Meanwhile, fry prawns is oil for few minutes and keep it aside.

4) Then, mix it in the sauteed onion and add salt. Mix it well.Cook till it thickens and the oil separates out. Prawns will be roasted.

5) Serve hot with Rice.

LEMON SEVAI (Idiyappam)

INGREDIENTS :

• Cooked Sevai or Idiyappam - 2 Cups
• Lemon Juice  - 2tbps
• Turmeric Powder  - 1tsp
• Peanuts - 2 tsps
• Mustard  - 1 tsp
• Channa dal  - 1 tsp
• Asafoetida  - a pinch
• Green Chillies  - 3
• Curry Leaves  and Coriander leaves
• Salt to taste

METHOD OF PREPARATION :

1.Steam cook sevai or idiyappam and keep it aside.

2.Heat oil in a kadai.Once hot, add mustard seeds , channa dal,peanuts and chillies and saute till peanuts gets roasted well not burnt.Then add asafoetida and curry leaves. 



3. Then ,add lemon juice with turmeric powder and saute it for a minute. Followed by adding salt .



4.Mix the sevai or idiyappam well for 2 minutes till it gets the flavour of lemon. Garnish it with finely chopped onion and coriander leaves.

 

Serve hot with Crisps or Chips or Chutney.

CHETTINAD MEEN KULAMBU( Chettinad Fish curry)

INGREDIENTS : 

Sea bass/ Koduva fish - 1 kg 

Garlic cloves- 8 

Onion - 1 cup 

Chilli powder - 2 tsps 

Turmeric powder - 1 tsp 

Tamarind - a small lemon size 

Salt to taste 

Mustard and Fennel Seeds - 1 tsp Curry leaves 

Tomato - 2 medium

To grind:

Dry roast coriander seeds - 1 tsp, Jeera - 1 tsp, Dried red chillies- 10, Coconut pieces - 10, Methi seeds- 1/2 tsp. Grind them finely with little water.

METHOD OF PREPARATION : 

1) Marinate the fish with 1 tsp turmeric powder and chilli 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, grinded masala 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 . 

SABUDANA LEMON UPMA ( JAVVARISI / SAGO)

 

INGREDIENTS :

• Sago/ Sabudana/ Javvaraisi - 1 Cup
• Lemon Juice  - 2tbps
• Turmeric Powder  - 1tsp
• Peanuts - 2 tsps
• Mustard  - 1 tsp
• Channa dal  - 1 tsp
• Asafoetida  - a pinch
• Green Chillies  - 3
• Curry Leaves  and Coriander leaves
• Onion - 1
• Salt to taste

METHOD OF PREPARATION :

1.Soak Sago/ Sabudana/ Javvaraisi overnight or wash in running water for 2-3 times and soak for 3-4 hours. Drain and squeeze out the excess water. 

2.Heat oil in a kadai.Once hot, add mustard seeds , channa dal,peanuts and chillies and saute till peanuts gets roasted well not burnt.Then add asafoetida and curry leaves. 



3. Then ,add lemon juice with turmeric powder and saute it for a minute. Followed by adding salt. 



4.Mix the sago/sabudana/javvarisi well for 2 minutes till it gets the flavour of lemon. Garnish it with finely chopped onion and coriander leaves.

Serve hot.

CHETTINAD MUTTON FRY

INGREDIENTS :

• Mutton/ Lamb - 750 gms
• Small onions/ Pearl Onions/ Shallots - 1 cup
• Tomato - 2 small
• Chilli powder - 2 tsps
• Salt to taste

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.

To marinate :

Curd - 1 tsp

Turmeric powder - 1 tsp

Ginger garlic paste - 1 tbsp

Salt to taste

METHOD OF PREPARATION:

1) 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 marinated mutton, saute for few minutes till it leaves out water. 

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 .Garnish it with Corinader leaves.

Serve hot with Rice.