This is is a variation to the regular Chicken 65 recipe that I posted before and it has a spicier finish to it. This is an excellent appetizer for parties and everyone would simply Love it.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Paasi Paruppu Sambar/ Green gram dhal sambar
My mom makes this dhal variety as a side-dish for rotis, and I always enjoyed eating left-overs the following day with rice. Later when I started trying out recipes myself, I tweaked it a little to go well with rice and realized later that it’s a popular Andra recipe by name “Pappulusu” and my friends love my version of it. I love this simple and tasty sambar and hope you all like it too.
Navrathan Kurma
Ingredients:
- Cauliflower - 1 cup
- Broccoli - 1 cup
- French beans - 1/2 cup (one inch pieces)
- Carrot - 1/2 cup (Chopped to small pieces)
- Green peas - 1/2 cup
- Potato - 1 (boiled, peeled and roughly broken with fingers)
- Capsicum/green bell pepper - 1 (cut into cubes)
- Paneer/Indian cottage cheese - 1 cup
- Cinnamon stick - two half inch pieces
- Cloves - 5 (break the head so it wont pop in the oil)
- Bay leaves - 2 broken in half
- Ginger-garlic paste - 2 tsp
- Curry leaves - 1 sprig
- Corriander leaves - a handful (chopped)
- Cashew nute - 1/4 cup
- Oil - 1/2 cup
- Coconut milk - 1 cup
- Fresh cream - 1 cup
- Red chili powder - 2 tsp
- Corriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Salt to taste
- One big onion and 3 green chilies and keep aside.
- Two ripe tomatoes and keep aside.
Potato Sagu
Ingredients:
Potatoes - 3 (boiled and mashed)
Tomato(small) - 1 (diced)
Onion(large) - 1 (finely chopped)
Green chillies - 2 (cut into roundels)
Curry leaves - a sprig
Coriander leaves - a handful
Wheat flour / atta - 1/2 tsp(mixed with 2 tsp of water without lumps)
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil for frying
Salt - As required
Method of Preparation:
1)Heat oil in a kadai.
2)Splutter the mustard seeds.
3)Add the chopped onions and curry leaves.
4)When the onions become transparent, add the diced tomatoes and stir cook until the tomatoes turn pulpy.
5)Add the mashed potatoes, turmeric powder, salt to taste and the atta water.
:- DO NOT add too much of atta, since it would spoil the flavour. Just half a tsp would do. This is to get the thickness and glazed look.
6)Add a little water to just cover the potatoes and cook covered until the mixture becomes a gravy.
7)Check for salt and remove fire.
:- Serve with puris and chapathis.
:- You can thicken the gravy to a dry consistency and use this as masala for masala dosas too.
Happy cooking :)
Potatoes - 3 (boiled and mashed)
Tomato(small) - 1 (diced)
Onion(large) - 1 (finely chopped)
Green chillies - 2 (cut into roundels)
Curry leaves - a sprig
Coriander leaves - a handful
Wheat flour / atta - 1/2 tsp(mixed with 2 tsp of water without lumps)
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil for frying
Salt - As required
Method of Preparation:
1)Heat oil in a kadai.
2)Splutter the mustard seeds.
3)Add the chopped onions and curry leaves.
4)When the onions become transparent, add the diced tomatoes and stir cook until the tomatoes turn pulpy.
5)Add the mashed potatoes, turmeric powder, salt to taste and the atta water.
:- DO NOT add too much of atta, since it would spoil the flavour. Just half a tsp would do. This is to get the thickness and glazed look.
6)Add a little water to just cover the potatoes and cook covered until the mixture becomes a gravy.
7)Check for salt and remove fire.
:- Serve with puris and chapathis.
:- You can thicken the gravy to a dry consistency and use this as masala for masala dosas too.
Happy cooking :)
Spicy Fish Fry - Kerala Style
Ingredients:
Fish pieces - 6 (any kind; cleaned and washed)
:- If using small full fish, then make some slits breadth wise on the fish on both sides (this is called gashing)
Shallots / Sambar onions - 4
Green chilies - 2
Ginger - 1 inch piece
Garlic cloves - 5
Chili powder - 3 heaped tbsp
Turmeric powder - 1 tsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow frying
Method of preparation:
1. Grind together the sambar onions, green chilies, ginger, garlic, chili powder, turmeric powder, lemon juice and salt to taste to a little coarse paste.
2. Rub the masala nicely on the fish pieces pushing the masala nicely into the gashes.
3. Refrigerate and marinate for as long as possible.
: - you can fry the fish immediately also.
4. Heat 3 tbsp oil in a shallow pan or a tawa.
5. Fry fish on both sides till done.
6. Remove onto an absorbent paper.
7. Serve hot with sliced onion and lemon wedges.
:- You can apply the masala on fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.
Happy cooking :)
Fish pieces - 6 (any kind; cleaned and washed)
:- If using small full fish, then make some slits breadth wise on the fish on both sides (this is called gashing)
Shallots / Sambar onions - 4
Green chilies - 2
Ginger - 1 inch piece
Garlic cloves - 5
 |
| Fish Fry |
Turmeric powder - 1 tsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow frying
Method of preparation:
1. Grind together the sambar onions, green chilies, ginger, garlic, chili powder, turmeric powder, lemon juice and salt to taste to a little coarse paste.
2. Rub the masala nicely on the fish pieces pushing the masala nicely into the gashes.
3. Refrigerate and marinate for as long as possible.
: - you can fry the fish immediately also.
4. Heat 3 tbsp oil in a shallow pan or a tawa.
5. Fry fish on both sides till done.
6. Remove onto an absorbent paper.
7. Serve hot with sliced onion and lemon wedges.
:- You can apply the masala on fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.
Happy cooking :)
Fish fry - Tamil Nadu Style
Ingredients:
Fish pieces - 6 (any kind; cleaned and washed)
:- If using small full fish, then make some slits breadth wise on the fish on both sides.
Chili powder - 4 tbsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow frying
Method of preparation:
1. Mix all the powder ingredients along with ginger-garlic paste and lemon juice.
2. Rub the mix nicely on the fish pieces pushing the masala nicely into the slits and crevices.
3. Keep this in the fridge and marinate for long as possible.
: - you can fry the fish immediately also.
4. Heat 3 tbsp oil in a shallow pan or a tawa.
5. Place the fish pieces on the hot oil.
6. Flip one its done on one side.
7. Once its reddish brown on both the sides remove onto an absorbent paper.
8. Serve hot with sliced onion and lemon wedges.
:- You can apply the masala on fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.
Happy cooking :)
Healthy Cauliflower poriyal / Cauliflower Stir-fry
Ingredients:
Cauliflower - 1 (Separated into florets)
Garlic cloves - 4 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 2 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 3 tbsp (Refer my "Ready mix" label for the recipe)
Method of Preparation:
1. Steam the cauliflower florets in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.
Variation: You can make similar recipes with any kind of vegetable.
Happy cooking :)
Healthy Kothavaranga Poriyal / Cluster beans Stir fry
Ingredients:
Kothavaranga / Cluster beans - 1 cup (chopped into 1 inch pieces)
Garlic cloves - 2 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 2 tbsp (Refer my "Ready mix" label for the recipe)
Method of Preparation:
1. Steam the the Kothavaranga in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.
Variation: You can make similar recipes with any kind of vegetable.
Happy cooking :)
Vada Kari
Ingredients:
Small onions - 1 cup (peeled and chopped finely)
Green chilies - 3 (slit)
Big tomato - 1 (diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Cinnamon sticks - 1 inch piece
Cloves - 4
Poppy seeds - 1 tsp
Bay leaves - 2 (torn in half)
Kuzhambu milagai thool - 2 tsbp (or according to taste)
or
Chili powder and coriander powder - 2 tsp each
Garam masala - 1/2 taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil as required
Grind together:
Channa dhal - 1/2 cup (soaked atleast for 2 hours. Soak overnight if making for breakfast)
Fennel seeds/Saunf - 1 tsp
Ginger-garlic paste - 2 tsp
Salt - 1 tsp
Method of preparation:
1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
3. Heat 2 tbsp oil in a wok.
4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
6. Add the tomatoes and cook covered on sim till they turn pulpy.
7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
8. Add about 3 cups water and cook covered till it reduces a little.
9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
10. Add the coriander leaves and remove from fire.
11. Serve hot with idli or dosa.
Happy cooking :)
Chettinad chicken curry
Ingredients:
Chicken – 1 Kg
Big Onions – 4 (finely sliced lengthwise)
Green chilies – 3 (slit)
Curry leaves – 2 sprigs
ginger-garlic paste – 4 tsp (preferably freshly ground)
Ripe Tomatoes – 3 (diced)
Coriander leaves – a handful (roughly chopped)
Oil – ½ cup
Salt to taste
To marinate chicken:
Lemon juice – 3 tbsp
Turmeric powder – 1 tsp
:- Clean the chicken pieces and chop them to desired size (leave the drumsticks as whole pieces with just some slits here and there). Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.
Dry roast and grind to a fine paste:
Whole black pepper – 3 tbsp
Dry red chilies – 10
Khas khas (Poppy seeds) – 2 tbsp
Saunf (Fennel seeds) –2 tbsp
Cumin seeds – 1 tbsp
Cardamom – 3
Cloves – 6
Cinnamon sticks – 2 one inch pieces
Curry leaves – 1 sprig
Grated coconut – 4 tbsp
:- Dry roast all these ingredients and spread them on a plate to cool. In the small jar of the mixer grinder, grind them without water first; then add some water and grind them to a fine paste. Keep aside.
Method of preparation:
1.Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.
2.Add ginger-garlic paste and saute till a nice aroma arises.
3.Add tomatoes and cook covered (using a regular plate) on low heat till the tomatoes are pulpy.
4.Once the tomatoes blend with the mixture add the ground paste, chicken and 2 cups of water and cover with the cooker lid and cook for 3 whistles, on high heat.
5.Once the steam settles by itself open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.
6.Garnish with coriander leaves and serve hot with rice.
:- this curry will taste even better the next day.
Happy cooking :)
Chicken – 1 Kg
Big Onions – 4 (finely sliced lengthwise)
Green chilies – 3 (slit)
Curry leaves – 2 sprigs
ginger-garlic paste – 4 tsp (preferably freshly ground)
Ripe Tomatoes – 3 (diced)
Coriander leaves – a handful (roughly chopped)
Oil – ½ cup
Salt to taste
To marinate chicken:
Lemon juice – 3 tbsp
Turmeric powder – 1 tsp
:- Clean the chicken pieces and chop them to desired size (leave the drumsticks as whole pieces with just some slits here and there). Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.
Dry roast and grind to a fine paste:
Whole black pepper – 3 tbsp
Dry red chilies – 10
Khas khas (Poppy seeds) – 2 tbsp
Saunf (Fennel seeds) –2 tbsp
Cumin seeds – 1 tbsp
Cardamom – 3
Cloves – 6
Cinnamon sticks – 2 one inch pieces
Curry leaves – 1 sprig
Grated coconut – 4 tbsp
:- Dry roast all these ingredients and spread them on a plate to cool. In the small jar of the mixer grinder, grind them without water first; then add some water and grind them to a fine paste. Keep aside.
Method of preparation:
1.Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.
2.Add ginger-garlic paste and saute till a nice aroma arises.
3.Add tomatoes and cook covered (using a regular plate) on low heat till the tomatoes are pulpy.
4.Once the tomatoes blend with the mixture add the ground paste, chicken and 2 cups of water and cover with the cooker lid and cook for 3 whistles, on high heat.
5.Once the steam settles by itself open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.
6.Garnish with coriander leaves and serve hot with rice.
:- this curry will taste even better the next day.
Happy cooking :)
Chettinad Thakkali Thuvayal
Ingredients:
Ripe tomatoes – 5 (diced)
Big onion – 2 (sliced lengthwise)
:- onions need not be sliced finely since we are going to grind them.
Curry leaves – a handful
Dry red chilies – 6-8 (depending on your spice level)
Oil – half cup
Method of preparation:
1.Heat 1 tbsp oil in a wok/kadai.
2.Add the curry leaves and red chilies. Saute for a few seconds.
3.Add the onions and saute till they turn light brown.
4.ow add the tomatoes and saute till the tomatoes are semi cooked. Remove from fire and let the mixture cool.
5.Now grind the mixture in the big jar of the mixer grinder to a smooth paste.
:- need not add any water since the tomatoes will release enough water while grinding.
6.Heat remaining oil in a kadai.
7.Pour in the ground mixture.
8.Pour a half a cup of water into the mixie jar and pour the chutney stuck to the jar into the kadai.
9.Cook covered till oil separates.
:- the thuvayal will splash while cooking, so take care.
10.Serve hot with idli, dosa, masala paniyaram or rice.
Happy Cooking :)
Murungaikai Puli Kuzhambu / Drumstick Spicy-tangy Curry
Ingredients:
Drumsticks / Murungaikai – 2 (chopped into 2 inch pieces)
Small onions / shallots – 15 (peeled and chopped)
Garlic cloves – 10 (peeled)
Tomato – 2 (diced)
Kuzhambu milagai thool – 2 tbsp
:- You can substitute this for sambar powder
Turmeric powder – ½ tsp
Curry leaves – 1 sprig
Garlic cloves – 4 (crushed with skin)
Black pepper – 10 (crushed)
Gingily oil – 1 tbsp
Tamarind – 1 medium lemon sized (soaked in 1 cup water and pulp extracted)
Jaggery – ½ tsp (optional)
Salt to taste
For tempering:
Gingily oil – 3 tsp
Mustard seeds – 1 tsp
Fennel seeds – 1 tsp
Dry red chilies – 4
Curry Vadam – 2 tsp
Method of preparation:
1. Heat 3 tbsp oil in a kadai. Add the tempering ingredients and saute till nice aroma arises from the curry vadam.
2. Add onions, curry leaves, peeled garlic pods and saute till onions start turning brown.
3. Add the tomatoes and cook covered on low heat till tomatoes turn pulpy.
4. Add the drumsticks and cook covered for a few minutes.
5. Meanwhile add kuzhambu milagai thool, turmeric powder, salt to taste, jaggery and 2 cups of water to the tamarind pulp and mix well.
6. Add the tamarind mixture to the drumsticks and cook covered till water level is reduced to the desired semi gravy consistency.
7. Add the crushed garlic and crushed pepper along with 1 tbsp oil, give it a stir and remove from fire. Keep the curry closed.
8. Drumstick puli kuzhambu is ready to be served with rice, idli or dosa.
Happy Cooking :)
Peanut/groundnut Chutney
Ingredients:
Peanuts/groundnuts - 1 cup
Big onion - 1 (diced)
Red chillies - 3
Garlic cloves - 3 (optional)
Tamarind - 1 inch piece
Salt to taste
Oil - 2 tsp
For tempering:
Mustard seeds - 1 tsp
Dry red chillies - 2 (broken down)
Urad dhal - 1 tsp
Curry leaves - 1 sprig
2 tsp
Method of Preparation:
1) Dry roast the peanuts. Remove the skin by rubbing on them on a plate and keep the cleaned peanuts aside.
2) Heat oil in a wok. Add the red chillies.
3) When the red chillies start changing color add the onions and garlic followed by tamarind broken into smaller pieces and fry till they turn golden brown. Remove from heat and let it cool.
4) Once everything is cold grind the onion mixture along with the peanuts and salt to a fine paste adding enough water.
5) Heat oil in a wok again and add the mustard seeds.
6) Once the mustards splutter add the urad dhal, red chillies and curry leaves and saute for a few seconds.
7) Pour this over the ground paste and check for salt.
8) Serve with Idli, dosa and if you are anything like me, you would enjoy this heavenly flavored chutney with some hot rice and pappad.
Variation: Use one tomato instead of onion. Saute the tomatoes separately for a few seconds and grind along with the other ing.
Variation: Use onion and tomato.
Variation: Omit both onion and tomato.
Variation: Omit garlic with any other combination.
Variation: Use green chillies instead of red chillies in the grinding ingredients.
Happy cooking :)
Peanuts/groundnuts - 1 cup
Big onion - 1 (diced)
Red chillies - 3
Garlic cloves - 3 (optional)
Tamarind - 1 inch piece
Salt to taste
Oil - 2 tsp
For tempering:
Mustard seeds - 1 tsp
Dry red chillies - 2 (broken down)
Urad dhal - 1 tsp
Curry leaves - 1 sprig
2 tsp
Method of Preparation:
1) Dry roast the peanuts. Remove the skin by rubbing on them on a plate and keep the cleaned peanuts aside.
2) Heat oil in a wok. Add the red chillies.
3) When the red chillies start changing color add the onions and garlic followed by tamarind broken into smaller pieces and fry till they turn golden brown. Remove from heat and let it cool.
4) Once everything is cold grind the onion mixture along with the peanuts and salt to a fine paste adding enough water.
5) Heat oil in a wok again and add the mustard seeds.
6) Once the mustards splutter add the urad dhal, red chillies and curry leaves and saute for a few seconds.
7) Pour this over the ground paste and check for salt.
8) Serve with Idli, dosa and if you are anything like me, you would enjoy this heavenly flavored chutney with some hot rice and pappad.
Variation: Use one tomato instead of onion. Saute the tomatoes separately for a few seconds and grind along with the other ing.
Variation: Use onion and tomato.
Variation: Omit both onion and tomato.
Variation: Omit garlic with any other combination.
Variation: Use green chillies instead of red chillies in the grinding ingredients.
Happy cooking :)
Egg masala
Ingredients:
Eggs - 4 (hard boiled, shelled and cut in half)
Large Onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Curry leaves - 1 sprig
Green chillies - 2 (slit)
Ginger-garlic paste - 1 tsp
Cinnamon sticks - two 1 inch sticks, broken down.
Cloves - 6 (break the heads)
Fennel seeds - 1/2 tsp
Khus khus - 1/2 tsp (optional)
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Method of Preparation:
1) Heat oil in a wok. Add khus khus and fennel seeds.
2) When khus khus stops spluttering add the onion, green chillies and curry leaves. Saute till the onions start turning golden.
3) Add ginger-garlic paste and saute till nice aroma arises.
4) Add the diced tomatoes and cook covered on low heat till they turn pulpy.
5) Add the sambar powder, turmeric, garam masala and salt, and mix well. Cook covered for a few minutes till the raw smell of the powders disappear.
6) Once all the water from the tomatoes evaporate add the halved eggs and saute for a few minutes.
7) Remove from fire and serve with any kind of variety rice or curry rice.
Happy cooking :)
Eggs - 4 (hard boiled, shelled and cut in half)
Large Onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Curry leaves - 1 sprig
Green chillies - 2 (slit)
Ginger-garlic paste - 1 tsp
Cinnamon sticks - two 1 inch sticks, broken down.
Cloves - 6 (break the heads)
Fennel seeds - 1/2 tsp
Khus khus - 1/2 tsp (optional)
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Method of Preparation:
1) Heat oil in a wok. Add khus khus and fennel seeds.
2) When khus khus stops spluttering add the onion, green chillies and curry leaves. Saute till the onions start turning golden.
3) Add ginger-garlic paste and saute till nice aroma arises.
4) Add the diced tomatoes and cook covered on low heat till they turn pulpy.
5) Add the sambar powder, turmeric, garam masala and salt, and mix well. Cook covered for a few minutes till the raw smell of the powders disappear.
6) Once all the water from the tomatoes evaporate add the halved eggs and saute for a few minutes.
7) Remove from fire and serve with any kind of variety rice or curry rice.
Happy cooking :)
Bitterguard Fry
Ingredients:
Bitterguard - 2 (quartered and sliced finely)
Onion - 1 large (finely chopped)
Tomato - 1 (quartered)
Green chillies - 2 (slit and halved)
Garlic cloves - 4 (crushed with the skin)
Curry leaves - 2 sprigs
Chili powder - 1 tsp
Turmeric - 1/2 tsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Method of preparation:
Happy cooking :)
Bitterguard - 2 (quartered and sliced finely)
Onion - 1 large (finely chopped)
Tomato - 1 (quartered)
Green chillies - 2 (slit and halved)
Garlic cloves - 4 (crushed with the skin)
Curry leaves - 2 sprigs
Chili powder - 1 tsp
Turmeric - 1/2 tsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Method of preparation:
- Heat oil in a wok. Add mustard seeds. After they splutter add the cumin seeds.
- Add the chopped bitter-guard and fry till almost golden brown.
- Now add the onion, garlic, green chilies and curry leaves.
- Add chili powder, turmeric powder and salt to taste.
- Fry till everything is golden brown.
- Now add the tomatoes and cook covered on low flame till the tomatoes are pulpy.
- Fry till the mixture is dry and golden brown.
Happy cooking :)
Avial
Ingredients:
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste
1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece
2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.
Happy cooking :)
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste
1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece
2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.
Happy cooking :)
Brinjal and Drumstick Fry
Alright, this is one of my all-time favorite side dishes. It goes very well with sambar rice, rasam rice, curd rice, or any kind of variety rice. If you are anything like me, you would enjoy it with just hot plain rice.
You may try this recipe with only drumsticks or only brinjal too. (the picture I'v posted is made with just brinjal)
You may try this recipe with only drumsticks or only brinjal too. (the picture I'v posted is made with just brinjal)
Coconut chutney
Coconut Chutney
Ingredients:
Grated coconut - 1 cup
Pottu kadalai/roasted gram - 1/2 cup
Green chillies - 2 small
Tamarind - one tamarind seed size
Ginger - 2 inch piece
Garlic - 4 cloves
Corriander leaves - a hand ful
Curry leaves - 1 sprig
Mustard seeds - 2 tsp
Dry red chillies - 2
Split urad dhal - 1 tsp
Oil - 2 tsp
Salt to taste
Method of preparation:
1. Grind in a mixer grinder coconut, roasted gram, green chillies, corriander, ginger, garlic, tamarind and salt to taste. First dry grind. Once they are powdered, add some water and grind them to a paste. Remove to a serving bowl and add enough water to make it chutney consistency.
2. Heat oil in a small wok.
3. Add the mustard seeds. Once they splutter, add the urad dhal, curry leaves, red chillies and when they change color pour on to the ground chutney.
:- Serve with idli, dosa, pongal
Happy cooking :)
Ingredients:
Grated coconut - 1 cup
Pottu kadalai/roasted gram - 1/2 cup
Green chillies - 2 small
Tamarind - one tamarind seed size
Ginger - 2 inch piece
Garlic - 4 cloves
Corriander leaves - a hand ful
Curry leaves - 1 sprig
Mustard seeds - 2 tsp
Dry red chillies - 2
Split urad dhal - 1 tsp
Oil - 2 tsp
Salt to taste
Method of preparation:
1. Grind in a mixer grinder coconut, roasted gram, green chillies, corriander, ginger, garlic, tamarind and salt to taste. First dry grind. Once they are powdered, add some water and grind them to a paste. Remove to a serving bowl and add enough water to make it chutney consistency.
2. Heat oil in a small wok.
3. Add the mustard seeds. Once they splutter, add the urad dhal, curry leaves, red chillies and when they change color pour on to the ground chutney.
:- Serve with idli, dosa, pongal
Happy cooking :)
Kothavaranga fry/Paruppu usili (cluster bean-lentil fry)
Kothavaranga fry/Paruppu usili (cluster bean-lentil fry)
Ingredients
Kothavaranga - 200 gms (chopped)
Channa dhal/kadalai paruppu - 1/2 cup (soaked in water)
Curry leaves - 1 sprig (chopped)
Dry red chillies - 2
Aesaphoetida - 1/2 tsp
Mustard - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
salt to taste
Method of preparation
1. Drain the soaked channa dhal and grind it with the dry red chillies, aesophida and a little salt into a coarse paste.
2. Steam the ground dhal in a pressure cooker for 2 whistles. When cool break the crumbs with hands and keep aside.
3. Steam the chopped beans and keep aside.
4. Heat oil in a wok. Add the mustard seeds and let them splutter.
5. Now add the steamed dhal mixture and curry leaves, salt and saute for a while and then add the steamed beans and mix well.
6. Check for salt and remove from fire.
Serve with plain rice or with rice and curry.
:) Happy cooking.
Cauliflower Fry
Cauliflower Fry
IngredientsCauliflower - 200 gms (cut into florets)
Onion - 1/2 cup (chopped finely)
Tomato - 1 small (diced)
Green chillies - 3 (slit)
Garlic - 4 pods (crush along with skin)
Ginger - 1/2 inch piece (chopped)
Curry leaves - 1 sprig (chopped)
Coriander leaves - a handful (roughly chopped)
Cumin seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
salt to taste
oil - 1 tsp
Method of preparation
1. Clean the cauliflower florets and keep them immersed in a bowl of generous amount salted hot water.
2. Heat oil in a wok and add the cumin seeds and let them sputter.
3. Add the onions, green chili, ginger, garlic and curry leaves, and saute until the onions are translucent.
4. Now add the tomatoes and saute till the tomatoes become pulpy. Mash them nicely with the ladle.
5. Now add the turmeric powder and salt to taste and mix well.
6. Hand pick the florets from the bowl of salt water and add them to the wok.
:- DO NOT drain the bowl with florets. Hand picking the florets will leave the worms if any at the bottom of the bowl.
7. Sprinkle some water to the mixture and keep it closed and let it simmer until the water evaporates.
:- Keep stirring now and then to make sure the mixture doesn't get burnt.
8. Once done sprinkle the chopped coriander leaves on top of the fry.
9. Serve hot with rice and curry or roti.
:- I have also added a potato in the picture.
Happy cooking :)
Subscribe to:
Posts (Atom)
1. Heat oil in a pressure cooker.
2. Fry the paneer to a golden brown and keep aside on an abosorbant paper.
3. Fry the cashew nuts for a few seconds and keep aside along with the paneer.
4. To the same oil add the cinnamon sticks, cloves and bay leaves and fry for a few seconds.
5. Add the coarse onion-green chili paste and fry till they start changing color.
6. Add the ginger garlic paste and fry till a nice aroma arises.
7. Add the tomato paste and fry for a few minutes.
8. Now add the chili powder, corriander powder, garam masala, turmeric powder and salt to taste and fry for a while.
9. Now add the vegetables, coconut milk and 1/2 cup of water and close the pressure cooker with the lid and cook for 3 whistles.
10. Remove from fire and let the steam settle by itself.
11. Open the lid of the pressure cooker once the steam has settled and keep the cooker back on the stove again and check for salt.
12. Remove the kurma from fire when it comes to a boil and add the fresh cream and corriander leaves.