Fish fry

Fish Fry

Ingredients
Fish                          : 8 slices
Turmeric powder :2 tsps
Pepper powder      :3 tsps
Cumin powder       :4 tsps
Chilly powder         :5 tsps
Coriander powder :1.5 tsps (optional)
Salt                            :As required
Method
1. Take all the above mentioned powders in the listed quantity and mix well.
2. Take the cleaned slices of fish and dip thoroughly in the masala mixture.
3. Marinate the fish for 10 to 15 minutes.
4. Heat the pan with oil.. add 3 to 4 slices first and shallow fry the fishes.
5. Then fry down the remaining pieces.
(Fry the fishes in medium flames)


Tips-For extra flavours and taste drizzle mashed garlic and few curry leaves while frying the fish.. (don't allow the garlic to fry hard.. it will spoil your taste..)

Poori kilangu

POORIKILANGU

KILANGU
INGREDIENTS

Potatoes                                  : 4 nos.

Onion                                      : 1 large

Green chillies                         : 3 nos.

Garlic                                       : 3 cloves

Mustard seeds                        : few

Fennel seeds                           : 1 tsp

Curry leaves                            : few

Asafoetida powder                : a pinch

Turmeric powder                  : 1/4 tsp

Oil                                            : 3 tsps

Salt                                         :as required

METHODS

1. Wash and feel the potatoes skin and pressure cook for 3 whistles.
2. Heat the kada with oil and temper mustard seeds, fennel seeds, crushed garlic, green chillies , turmeric powder and asafoetida powder
3. Then add the chopped onion and curry leaves and saute well..when the onion becomes transparent add the boiled potatoes(mash slightly) and mix well.
4. Add the required salt. Garnish with few more curry leaves.
5. Now the kilangu is ready to serve along with poori.

NOTE:This kilangu can be used as a stuffing for masala dosa. The taste of the kilangu masala makes the kids to eat bit excess.

Mor kuzhambu

MOR KUZHAMBU
INGREDIENTS
Cucumber              - 1 small
Onion                      - 1 medium
Fennel seeds          - 1 tsp
Mustard seeds       - few
Curry leaves          - few
Ginger                     - 1 inch
G. Chilly/r. Chilly   - 2 nos.
Salt                           - as required
Refined oil              - 2tsps
Besan flour             - 2 tsps
Turmeric powder  - 1/2 tsp
Fresh curd              - 2 cups

METHODS
1. Wash the cucumber and peel off the skin. Remove the seeds and take the flesh and chop into a fine pieces.
2. Mix the besan flour with water and make a paste without lumps.
3. Now heat the kada with oil. And temper fennel seeds, Mustard seeds, curry leaves, ginger(chopped), onion, Chilly,
4. Now add the chopped cucumber, turmeric powder, few salts and saute well.
5. Add the besan flour followed by 1/2 cup of water. Mix well without lumps. Let it boil till the cucumber gets cook..
6. Add the beaten curd and mix well.. Switch off the flame in a minute.. Add salt if required ..


Note: should not heat the curd.. It's better to add the beaten curd after switching off the flame in order to avoid separation of curd, formation of lumps..

Kovakka poriyal

KOVAKKA PORIYAL
INGREDIENTS
Kovakka                    - 20 nos.
Chickpeas                 - 1/4 cups
Tomato                      - 3 large
Onion                        - 1 large
Curry leaves             - few
Turmeric powder    - 1/4 tsp
Chilly powder           - 1 tsp
Corriander powder - 2 tsp
Cumin powder         - 1/2 tsp
Mustard seeds          - few
Channa dal                - 1 tsp
Green Chillies           - 2 nos.
Salt                              - as required
Oil                                - 3tsps
METHODS
1. Wash and soak the Chickpeas overnight.
And pressure cook the Chickpeas (with the required salt) for a whistle.
2. Clean the kovakka and chop into a round slices.
3. Now heat the kada with oil and temper Mustard seeds, curry leaves, Channa dal.
4. Then add kovakka, few salts and water, and sauté for few seconds and leave for 10mins  in medium flame.
5. Now the water will be reduced, now you can add onions and tomatoes and saute well so that the onion becomes transparent and tomatoes will be smashed and looks as a paste..
4. Add turmeric powder, cumin powder, Chilly powder, Corriander powder one by one and saute well. When once the raw smell of the masala vanishes add chickpeas and mix well.. It should mix throughly with the masala and kovakka.
5. Add salt if required.. Kovakka poriyal is ready to serve.

Note: This is the best combination for mor kuzhambu, paruppu kuzhambu.. And it was the best stuffing for chappathies and rotis too..

Sundal

SUNDAL
INGREDIENTS
Channa                : 1 cup
Mustard seeds    : few
Curry leaves       : 15-20 leaves
Urad dal              :  few
Coconut oil         : 3 tsps
Coconut grated  : 3 tsps(optional)
Salt                       : as required
Shallots               : 1 hand full
Dried chilly        : 4 nos.
Pepper powder  : 1 tsp

METHODS
1. Wash and soak the channa for minimum 6 hrs.
2. Add the required salt to the channa and pressure cook for 2 whistles.
3. Drain the channa and keep in a bowl.
4. Now it's the tym to temper items.. So heat the pan with coconut oil.
5. Once the oil is hot add Mustard seeds, Urad dal, dried Chillies, shallots, Curry leaves one by one and temper it without burning.
6. Now mix the tempered items with the channa and sprinkle the pepper powder.
7. Garnish with the coconut and serve along with tea..

Note: Instead of adding grated coconut you can chop coconut into small fine slices and fry in Ghee and add along with the tempered items and mix with channa.

Tip: This recipe will perfectly suit for Sadhams like curd rice, lemon rice, Manga Sadham..

Veg. Vermicelli

VEG. VERMICELLI
INGREDIENTS
vermicelli              - 450 gms
Carrot                     - 2 nos.
Beans                      - 8 nos.
Onion.                     - 2 nos. (medium)
Tomato.                   - 3 nos. (big)
Salt                          - as required
Oil.                           - little
Garam masala       - 2 tsps
Taste maker           - 1 pack
Turmeric powder - 1tsp
Ghee.                       - 2 tsps.
Water                      - 4 cups 

METHODS
1. Wash and chop the vegetables into small slices(shapes to your choice).
2. Boil the 4 cups of water in a pan.
3. Parallely heat the kada with oil. When the oil is hot add the vegetables one by one onion, carrot, beans, tomato and saute it till half cooked.
4. Add salt, turmeric powder and Garam masala to the veggies and mix well.
Then add vermicelli and mix well along the veggies..
5. Add the water little by little and saute well.
6. Finely add taste maker and mix throughly.. Sprinkle the Ghee and give a final mix.
7. Garnish with Corriander leaves and serve hot.

Pulav

PULAV
INGREDIENTS
Basmati rice            : 1 cup
Coconut                    : 1
Ginger garlic paste : 2 tsps
Ghee                          : as required
Green Chillies          : 2 nos.
Corriander leaves   : 1 hand full
Mint leaves               : 1 hand full
Onion                         : 1 medium
Cashews                    :  10 to 12
Cloves                         : 3 nos.
Cinnamon                 : 1 inch
Cardomon                 : 4 nos.
Star anise                  : 1
Bay leaf                      :1

METHODS
1. Wash and soak the Basmati rice for 30 minutes.
2. Grate the coconut and extract milk from it.. (take first milk, second milk and third milk and keep seperately)
3. Heat a heavy bottom kada with Ghee.. Ghee should not be over heat.
4. Add Cloves, cinnamon, cardamon, star anise and bayleaf one by one then add Cashews and saute till the Cashews become golden brown..
5. Add onions and saute to become transparent in colour, then add ginger garlic paste and green chilly..
6. When the raw smell of ginger garlic vanishes add mint leaves and mix well.. Saute for a minute and add the third milk(1cup).
7. Later seven minutes add the second milk(1cup).keep in medium flame while cooking.. Stir the rice without breaking so that it will not stick in the kada).
8. When the rice is cooked to about 75% then add the first milk and stir without breaking.
9. Stir and switch off flame in 5to7 minutes and season with Corriander leaves and few more fried Cashews..
10. Now the food is ready to serve..

Vatha kuzhambu

VATHA KUZHAMBU

INGREDIENTS 

1. Chunda vathal(turkey berry) - 1hand full

2. Onion                          - 3 medium 

3. Coconut                      - 1/2 

4. Garlic                          - 3 cloves

5. Chilly powder           - 1.5 tsp

6. Corriander powder - 1.5 tsp

7. Hing                            - 1/4 tsp

8. Cumin powder         - 3/4 tsp

9. Pepper powder        - 1/2 tsp

10. Turmeric powder  - 1/2 tsp

11. Tamarind                - lemon sized

12. Salt                            - as required 

13. Gingelly oil             - 250ml

METHODS 

1. Heat the kada with oil and deep fry the chunda vathal (turkey berry) and keep aside. 

2. Now heat another kada and add some oil and roast all the ingredients one by one.. 

3. First fry the onions till it becomes transparent. Then add coconut along and saute till it gets golden brown..

4. Then add garlic, chilli powder, Corriander powder, Hing, cumin powder, and turmeric powder along and saute without burning..

5. Now  cool the ingredients which you have saluted and add them in a mixer .. Add half of the chunda vathal (turkey berry) along with the sauted items and grind into a fine paste.. 

6. Heat the kada with the remaining oil and add the paste then add the tamarind extract.. 

7.finely add fried chunda vathal (turkey berry) and leave the curry to boil. 

8. Before switch off the blame add few pepper powder and mix well

9. Now the vatha kulambu is ready to serve. 

Note: you can store and use for few days.