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

Horse Gram Dosa :: Kollu Dosai :: Hurali Kaalu Dose




Ingredients
2 cups Sona Masoori Rice
2 cups Idli Rice
1 cup Urad Dal
1 cup Horse gram
1 tsp Fenugreek seeds
3-4 cups of water to grind batter

For Dosa
Salt per taste 1 1/2 tsp - 2tsp
Oil for frying
1 tsp Eno Fruit Salt  or 1/3 tsp Baking Soda

Method

  • Soak all the ingredients separately in water for 4-6 hours. But horse gram needs to soak for atleast 12 hrs
  • Wash the grains for atleast 2 times
  • Urad dal and fenugreek seeds goes first in wet grinder. Add 1/2 cup of water. Grind for 10 mins until it is fluffy. Add sona masoori rice or idli rice with 1 cup of water. Grind for another 10-12 mins until the batter is smooth. Transfer the batter to another container for fermentation
  • Next add the remaining rice grind for another 10 min to a smooth mixture. Add 1 cup of water. Transfer the batter to the same container for fermentation.
  • Mix the batter well and ferment for 6 to 10 hours. 
For making dosa
  • Mix either eno fruit salt for soft dosa or baking soda for crispy dosa and salt. Add water to adjust the consistency of batter (should not be too thick or too thin. Batter should stick to the ladle when dipped). Mix well
  • Take a scoop of batter, pour on a hot griddle. Make a swirl all the way to the edge of the pan. Cook on medium-high. Add few drops of oil to the edges. Cook for a minute in each side
  • Slowly take of from flame and serve hot with chutney, sambar or potato masala

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


Jan 24, 2019

Quinoa Pulav


Ingredients

2 cup Quinoa
5 tsp Oil
Dry garam masala
2 Bay leaf
4 Cardamom
4 Cloves
1 inch Cinnamon
1 Star Anise

4 Green Chilies
1 Onion
1 Tomato
1 cup Soya chunks, boiled & diced
1/2 cup Green beans
1/2 cup Green peas
Handful of Mint
4 Garlic cloves, crushed
1 knob of Ginger, crushed
3 1/2 cup Water
Salt

Method

  • Heat oil in a pressure pan. Add garam masala -  bay leaf, cardamom, cloves, cinnamon, star anise
  • Next add green chilies , onions, ginger and garlic. Saute for 2 min until onion softens
  • Then add tomatoes and mint. Saute until tomato softens
  • Add soya chunks, peas, and green beans
  • Optional step: Wash quinoa in water twice to evade raw smell of grains
  • Add Quinoa, water and salt. Pressure cook upto 2 wwhistles
  • Serve with cool raita



Nandu Masala Varuval




Ingredients

500 gms Crab
1/4 cup Sesame Seed Oil
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds
5-10 Curry leaves
5 Green Chilies
2 Onion
2 Tomato
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1 tsp Coriander powder
1/2 cup Coconut
1/2 tsp Poppy seed
Cilantro
Salt

Method

  • Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
  • Next add onions and green chilies. Saute until onion softens
  • Next add turmeric powder, red chili powder, coriander powder
  • Then add tomatoes. Cook until oil starts to leave on the sides of the pan
  • Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
  • Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
  • Turn off the heat. Garnish with cilantro