Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

Feb 13, 2020

Broccoli Stir Fry



Ingredients
250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
Salt
3 tsp Oil

Method

  • Heat oil in a heavy bottomed pan
  • Add crushed garlic and onions. Saute until onions softens.
  • Then add sambar powder. Saute for few seconds
  • Add broccoli florets. Saute in low heat for 10-12 minutes
  • Add salt and saute for another 2 minutes 
  • Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav





Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

  • Wash and soak basmati rice in water for 10 minutes
  • Make spinach pure with 1/2 cup of water
  • Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
  • In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
  • Add curry leaves, green chilies and onions. Saute until onions softens
  • Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
  • Then add spinach pure and water. Bring it boil. Add salt per taste
  • Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
  • Serve hot with yogurt or raita




Pomfret Fish Tawa Fry


Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method
  • Make a fine paste of ginger, garlic, fennel seeds and green chilies
  • In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

  • Make gashes on both the sides of fish
  • Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes
  • On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side
  • Serve hot with onions and lemon wedges


Simple Pongal Recipe




Ingredients
1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns
Salt

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

Method
  1. Wash and soak rice in water for 15 to 30 minutes
  2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
  3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
  4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
  5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
  6. Serve hot with chutney

Feb 11, 2020

ಅವರೆಕಾಯಿ Usli | Mochakottai Sundal



Ingredients
200 gms Avarekayi
Salt

For tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Hing
3 Green Chilies, cut lengthwise
4-5 Curry leaves

For garnish
Cilantro
Grated coconut

Method

  • Boil Avarekayi in a pressure cooker upto 3 whistles. Drain the water
  • Heat oil in a heavy bottomed pan. Add mustard seeds, hing, green chiles and curry leaves. When oil starts to splutter, saute for just a few sec
  • Add cooked avarekayi, salt, cilantro and grated coconut
  • Have it as a snack, starter or a side dish

Feb 10, 2020

Tindora sabji with Peanuts | Kovakkai Poriyal | Ivy Gourd Fry



Ingredients
500 gms Tindora, trim edges & cut lengthwise
1 Onion, finely chopped
1/2 tsp Sambar powder
3 tsp Grated coconut
1/4 cup Peanuts
Salt
3 tsp Oil

For tempering
2 tsp oil
1/2 tsp Mustard seeds
1 tsp Channa Dal
A sprig of curry leaves

 Method
  • Heat oil in a heavy bottomed pan. Fry peanuts until it turns to light brown color and set aside
  • Add another 2 tsp of oil. Then add mustard seeds, channa dal and curry leaves. When oil starts to splutter, add onions. Fry until it is wilted
  • Add sambar powder and saute for few seconds 
  • Add tindora. Mix well. Cover the pot and cook in low heat for 15-20 minutes with occasionally mixing
  • Add salt and grated coconut. Cook for 2 more minutes
  • Garnish with peanuts. Serve with roti

Jan 6, 2020

Dhaniya Chicken Roast



Ingredients 
500 gms Boneless Chicken Thigh 
1 Onion
1 Tomato
1 sprig Curry leaves
3 tsp Oil

For marinade 
4 Garlic cloves
1/2 inch Ginger
1/2 tsp Garam Masala
5 Green Chilies
Handful of Cilantro
1/4 tsp Turmeric Powder
2 tsp Yogurt
1/2 Lemon
2 tsp Oil divided
1 tsp Salt

Method
  • Make a fine paste of all the ingredients listed under marinade
  • Marinade and refrigerate chicken with marinade masala paste for 30 mins
  • Heat oil in a skillet. Add curry leaves, onions and tomato. Fry until it is completely cooked
  • Add marinated chicken and cook in low heat for 15 to 20 mins
  • Serve hot with rice, roti or parata






Jan 3, 2020

Vanjaram Fish Tawa Fry



Vanjaram Fish fry, undistinguished lip-smacking South Indian sea food dish customary in South Indian households and Indian sea food restaurants all over the world. 
One reason it is widely favored is for the thinly sliced steak cut meat with few bones. Most of the time is fried which is preferred over curries.

Ingredients
500 gm Vanjaram Fish, steak cut & thinly sliced
1/2 tsp Turmeric Powder
1 tsp Red chili Powder
1/2 tsp Black Pepper Powder
2 tsp Tamarind Pulp
1/2 tsp Coriander powder
1 tsp Ginger & Garlic Paste
1 tsp Salt
Oil for shallow fry

Method
  • Mix together turmeric powder, red chili powder, black pepper powder, coriander powder, tamarind pulp, ginger & garlic paste and salt. Add few tsp of water if required and mix it into a fine paste
  • Smear the masala paste on both the sides of the fish. Marinade and refrigerate for 30 min to 1 hour
  • Heat 3-5 tsp of oil on a flat pan. Fry fish on both the sides on medium heat until it turns to deep red color. Approximately 3 to 4 min on each side
  • serve hot with cucumber and onions