Baked Vazhaipoo Vadai

Dishes made out of banana flower is famous especially in Southern part of India. Its always better to choose a tender flower. To know if its tender or not, peel one or two bracts and check if the florets are pale pink or white.
Banana flower reminds me of artichoke,but the flower bracts are not edible like in artichoke. Its often avoided become of the amount of time spent in cleaning. But today, I was totally skeptical about frying them so I was all set to venture this dish by baking them. Here is my version of vazhaipoo vadi with kaal channa!!

Preparation time: 45 minutes
Cooking time: 20 minutes
Baking time: 15 minutes
Serves 4

Ingredients:
1 medium size banana flower
1/4cup buttermilk
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
3 cloves
3 cardamom (only the seeds)
2 tbsp oil
2 green chili
1 tbsp garlic chopped
1/4 cup coriander leaves
1 tsp turmeric powder
1 tsp chili powder
1 cup black chickpea (kaala channa), cooked and mashed
1/4 cup bread crumbs

Preparation:
Peeling Banana flower:
1.Remove the bracts(petals) one at a time.You will find a bunch of florets in between each bract, remove them till you reach the core. You will know its a core when you find it hard to peel.
2. Remove the round headed string which is in the middle of each floret and also the small plastic like outer white cover.
3. Soak all these florets in a bowl of buttermilk with enough water and chop along with the core into tiny bits.
For the masala:
1. Dry fry cumin seeds,fennel seeds,coriander seeds,clove and cardamom for 2-3 minutes .
2. Grind green chili,garlic,coriander leaves and the fried ingredients with little water to paste.

Method:
1. Heat oil in a wok and add chopped banana flower mix. Cook for about 10-15 minutes along with turmeric powder and chili powder.
2. Add the masala paste and cook for 5 minutes.

3.Add cooked kaala channa and cook for another 5 minutes and turn off the heat. The batter should be thick enough to shape them.
4. Divide the batter into equal medium size balls. Flatten each ball in between your palm and coat it with bread crumbs.
5. Bake them for 10 minutes and broil for 5 minutes at 350F.
6. Serve hot with mint or coconut chutney.
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VARIATION: You can substitute kaal channa with any other dal too.
NOTE: Your fingers will turn dark while peeling the banana flower. Apply oil and wash the hands with soap after you are done chopped them.

Chicken Chalna

This dish needs no introduction. Its a watery gravy which can also be made out of left over cooked chicken. It is often served as a side dish with Parotta,Kal dosa or Briyani. Its famous all over Tamil Nadu. This dish is mostly prepared with chicken or mutton. Its very simple and made fast with pressure cooker. I like to prepare the masala just before cooking so that it gives a fresh flavor. Alternate it with vegetables like carrot,peas for veggie version. I love the aroma of chalna, especially when you dip every piece of parotta in the thin gravy. Its a sure spicy delight !!!!

Preparation time: 15 minutes
Cooking time:15 minutes
Serves:4

Ingredients: For marinate:
1/2 lb chicken pieces, cut 1" thick ( I used chicken thighs)
1 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp salt
For Masala powder:
1 tsp peppercorns
1 tsp fennel seeds
1 tsp cumin seeds
1/2 inch Cinnamon stick
1 tsp coriander seeds
4 red chillies
For Gravy:
5 tbsp oil
3 cloves garlic
1/2 inch ginger
1/2 cup onion,chopped
1 tomato, chopped
1/2 cup coconut
1/4 cup coriander leaves

Method:

1. Marinate the chicken along with the spices mentioned 30 minutes before cooking.
2. Dry roast peppercorns, fennel seeds, cumin seeds, chilies, cinnamon, coriander seeds in a pan and grind it to powder. Remove from the pan and set aside.
3. Dry roast coconut pieces in the same pan and grind it to paste along with some water and set aside.

4. Heat the same pan with oil and fry onion,garlic and ginger until they turn golden. Then add chopped tomatoes fry for 2-3 minutes.
5. Add the masala powder, coconut paste and salt if required. Transfer this mixture to a cooker along with 1-2 cups of water and pressure cook for 1 whistle. Finally add coriander leaves for garnish. Serve hot with parotta,idly or dosa.
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HINT: If you don't like to transfer to a cooker in the middle. Start cooking in a cooker from first.
NOTE: Pressure cooking this dish is the easy and fast way. The gravy will retain its flavor and watery consistence.
VARIATION: Substitute vegetables like carrot,peas instead of chicken for vegetarian version.

Andhra Style Fish Curry

Ingredients:
1 lb fish, cleaned and cut into slices
1 tsp chili powder
1/4 tsp turmeric powder
salt to taste
1/4 cup oil
12 curry leaves
1/4 cup coriander leaves,chopped
1 tbsp fresh garlic,chopped
2 inch fresh ginger,chopped
1 onion,chopped
2 cardamom pods
2 cloves
1 tbsp coriander seeds
4 tbsp tamarind extract

Method:
1. Mix chili powder, turmeric powder and salt. Add this mixture to the fish and keep it aside.

2. Heat oil in a skillet on a medium heat. Add curry leaves and coriander leaves and fry for 2 minutes. Add fish pieces and fry for 5-10 minutes.
3.Cook on both sides. Remove and keep it aside.
4.Grind onion, garlic,ginger,cardamom pods,clove,coriander seeds to paste.
5. Add the grind paste in the same wok used for frying fish. Cook for 5-10 minutes or until oil separates.
6. Add tamarind extract and 1 cup of water. Let it come to a boil, then reduce the heat and cook until the sauce thickens.
7. Arrange the fish in a serving bowl and pour this sauce on top. Serve hot with white rice.

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NOTE: Avoid breaking the fish while frying. Don't flip frequently.

Baked Fish Kofta Curry

In Northern India, a special occasion is never complete without a dish made of Kofta. The most famous one would be Malai Kofta where minced meat or vegetables are deep fried and soaked in rich creamy sauce. Sounds fatty isn't !!! Now, to make this dish without a hint of guilt from the amount of fat used I tweeked the actual recipe, which was an inspiration from a book called AMMA'S COOBOOK with a little Pedhakka's touch. I baked the fish kofta instead of deep frying them and did not use cream for the gravy. I enjoyed making and eating it without a concern on the fat calories.

I love this dish and is always a hit during any gathering. The koftas can be served without the gravy , which would make a great appetizer.

Preparation time: 25 minutes
Cooking time: 20 minutes
Baking time:30 minutes
Serves:4

For Kofta:
1lb boneless fish fillets,cooked
1/2 cup chopped onions
1/2 cup boiled and mashed potatoes
1 tsp pepper powder
1/2 tsp turmeric powder
2 tbsp dried breadcrumbs
salt to taste
1/4 cup coriander leaves

For Gravy:
1 tbsp coriander seeds
2 tsp raw rice
1 tbsp poppy seeds
3 cloves
2 cardamom pods
1 aniseed
3 tbsp oil
1 tbsp garlic,crushed
1/2 tbsp ginger,crushed
1/4 cup chopped onions
1 tsp chill powder
1 tsp sugar
1/2 tomato puree
1 1/2 cup water

Method:
1. Mix mashed potatoes,steamed fish,chopped onions,pepper,salt,turmeric,breadcrumbs and coriander leaves in a bowl. Mix well to form a dough.
2. Make walnut-sized balls and gently flatten each ball between your palm, to form the kofta.
3. Grease the baking sheet with oil and arrange the kofta.

4. Bake for about 25 minutes and turn the kofta once. Before switching off broil it for 5 minutes,this will help in making the outer layer crispy.

For the Gravy:
5. Dry fry the coriander seeds, rice, poppy seeds, cloves, cardamom pods and aniseed into a fine powder.
6. Heat oil in a wok,add garlic and ginger paste along with onions. Fry till they turn transparent.
7. Add the powdered mixture along with sugar and chili powder. Fry it for 2-3 minutes.

8. Add the tomato puree and water. Cover and cook on a medium heat until the gravy is thick and oil separates. Remove from heat.

9. Transfer the gravy to a serving bowl and place the kofta on top. Serve hot with plain rice or paratha.

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NOTE: Heat a shallow pan with fish fillets and 1/2 cup water.Steam the fish until tender.Takes about 5-10 minutes.
HINT: The fish kofta makes a yummy appetizer too.

Sesame Rice

Sesame rice reminds me of Puliyodharai( Tamarind rice). It more or less follows the same method. This rice is a time saver while packing for long trips. I read this recipe from Swapna's Blog. I changed few steps according to my taste and the result was amazing.

Ingredients :
2 cups cooked rice (I used sona masoori)
1/2 cup sesame seeds
1 tbsp cumin seeds
3 dry red chilies
1/4 tsp turmeric powder
salt to taste

For Tempering:
2 tbsp oil
1 tsp channa dal
1 tsp urad dal
1 tsp mustard seeds
4 curry leaves
1/4 cup ground nuts and cashew nuts
1/4 tsp asofetedia
2 green chilies
coriander leaves for garnish

Method :
1. Dry roast the sesame seeds,cumin seeds and red chilies. It takes about 5-10 minutes on medium heat. Cool and grind it to powder along with salt and turmeric powder. Set aside.

2. Heat a wok with oil. Once its warm add all the tempering ingredients and saute until they turn light golden, then add the masala powder and fry it for 2-3 minutes until combine.
3. Add the cooked rice to the mixture in the wok and mix well and cooked for 2 minutes.
4.Turn off the heat, garnish with coriander leaves and serve warm.

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HINT: I pressure cooked 1 cup of raw rice with 2 cups of water for 1 whistle. After it was cooked I transferred it to another vessel and let it cool completely so that its not sticky. From the cooked rice, I used only 2 cups. That was sufficient for this masala.

Bottle gourd masala

Sorakkai or Sorakaya, a very common vegetable in South Indian dishes, is widely used in sambar, gravy or stir-fry. It has a nutty flavor and adds a crunchy texture to the curry in which it is used. This bottle gourd recipe made a great combination with chappati.

Ingredients:
2 tsp oil
2 garlic cloves,chopped
1 green chili
1 onion, chopped
500gms bottle gourd peeled and cubed
1/4 tsp tumeric powder
salt to taste
coriander leaves for garnishing

For masala:
2 tsp coriander seeds
2 tsp gram dal
5 dry red chillies
1 tbsp white sesame seeds
1 tsp aniseed
1/4 cup groundnuts roasted and ground coarsely

Method:
1. Dry fry the ingredients for masala. Cool and grind it to powder. Keep aside.
2. Heat oil in a wok along with onions,green chili and garlic. Cook until it turns golden brown.
3. Add in the cubed bottle gourd, turmeric powder and 1 cup of water. Boil until the pieces are cooked, but retain shape.
4. Add the masala powder. It will absorb the remaining liquid.
5. Then add groundnut powder.
6. Garnish with coriander leaves and serve hot as a side dish with rice or chappati.
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HINT: Add or sprinkle water if the gravy is too dry.

Vada Curry

Breakfast is the most important meal of a day and one should never skip breakfast, because it has adverse effect on our concentration, metabolism and weight. Breakfast or Tiffin varies widely in Tamil Nadu but often includes a main dish filled with carbs such as dosas, idlis,uppuma and sometimes vada,savory pongal and chapaties. These are more often served with hot sambar and at least one kind of chutney.
After going through Pavithra's Blog:Dishesfrommykitchen.I decided to make Vada curry.I used my mother's recipe.Try this hot and spicy recipe with dosa or idly or appam and have a delightful morning with family and friends.

Ingredients
For vada
1 tsp fennel seeds
1 cup Channa dal
1 tsp cumin seeds
1/4 tsp salt
1 green chili
4 curry leaves
oil to fry

For curry:
2 tbsp oil
1/4 inch cinnamon
1/4 tsp elaichi
1 tbsp garlic
1/2 tbsp ginger
2 green chili
1 medium size onion,finely sliced
2 tomatoes,finely chopped
1/4 tsp turmeric powder
2 tsp dhanya powder
1 tsp chili powder
1/4 cup mint,finely chopped
1 tsp garam masala
coriander for garnish

Method
For Vada:
1.Soak channa dal and fennel seeds in water for 6-7 hours or over night.
2.Drain the channa dal.Grind fennel seeds,cumin seeds,salt,green chili,curry leaves and channa dal into a smooth paste.Grind it coarsely as we do for making vadai.
3.Make small pakodas and deep fry it in oil for about 2-3 minutes and keep it aside.Dont over cook,it will become hard and will be difficult to mash.
4.Once its done,cool it and mash them.

For curry:
4.Heat oil in another pan and add cinnamon,ginger,garlic,sliced onion and fry till brown.
5.Add the chopped tomato along with turmeric,dhanya and chili powder.Let it cook on a medium heat till oil separates,this will take about 10-15 minutes.Once the tomato is done add the remaining ingredients garam masala,chopped mint.
6. Pour 1 cup of water and cook until its warm,like we boil water for upma.
7.Add the mashed pakodas to the gravy along with some salt. Simmer and cook for few more minutes and finally garnish with coriander.Serve hot along with dosa.

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NOTE:If the gravy gets slightly thicker add warm water and salt if needed.This is a perfect dish for idly, dosai and appam.

Granny Apple Rasam

Rasam is a common South Indian dish. It can also be called as Indian tamarind soup.Its generally served with rice and finds a spot in traditional South Indian meals. Rasam is usually made with tomatoes, tamarind, peppercorns but I wanted to try something different.I remember my grandma using apple. Incidentally I had few Granny smith apples at home,which I wanted to make use of.
The rasam powder can be made in advance and saved or made at the time of preparing rasam or could be bought ready made from the store.

Serves : 2-3
Preparation time : 20mins

Ingredients:
2 garlic cloves,crushed
1 tomato,cut into 4 pieces
1/2 tsp turmeric powder
1 cup thinly sliced granny smith apple
1 lime size tamerind,soaked in water and made into paste
3 cups(approx) water
1 tbsp rasam powder

For tempering:
oil
1/2 tsp mustard seeds
4-5 curry leaves
A pinch asafoetida
2 garlics,crushed
3 strands coriander leaves finely chopped

Method:

1.Add tomatoes,garlic,turmeric powder to water and bring it to boil.Cook till tomatoes are boiled and add the sliced apples.
2.Add tamarind,salt and rasam powder.Bring it to a boil.
3.Garnish with coriander leaves and turn off the heat.
4.For tempering,take another small pan and add oil.Once the oil is hot,add mustard seeds.When they start popping, add curry leaves, asafortida. Pour this seasoning over rasam and serve hot.

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VARIATION:Rasam is best had when you have sore throat or runny nose. Especially by adding 2-3 tsp of pepper powder will work the magic.


This post goes to Nithu's Think beyond the usual-Fruits Event

Seppan Kilangu Varuval

Seppan Kilangu (in Tamil) is called Taro.The plant is called Colocasia esculenta which is primarily grown for its edible corm, a root vegetable known as Taro. These taro corms are also known as chamagadda in Andhra,chembu kizhagu in Kerala. It is a staple food, that is used as a side dish. They are cooked in many ways, deep fried in oil for a side dish with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato.But I like them most when fried.

Ingredients:
1/4 cup Oil
4 curry leaves
500gm Seppan kilangu
1 tsp Chili powder
1/2 tsp turmeric powder
4 tbsp water
Salt to taste

Method:
1.Wash the Seppan-kilangu twice and pressure cook for 3 whistles.It will take about 15-20 minutes.Pressure cook without peeling the skin.
2.Drain the water and let it cool.Peel the skin off and cut it into thin slices and keep it aside.
3.In a wide bowl,mix chili powder,turmeric powder,salt and water.
4.Heat oil in a kadai,fry curry leaves and fry the kilangu in batches.Fry it till crisp, follow the same procedure for remaining kilangu.
5.Serve it as a side dish for Sambar or Rasam.



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HINT:For flavor, you can add crushed garlic in the oil along with curry leaves.
NOTE:Cut it into thin slices so that it cooks fast. And it will be very crispy like chips and consumes less oil.

Masala Dosa

Dosa is a popular South Indian dish which is made out of rice and black gram.It easily ranks the most exciting dish in our household. My hubby loves it especially when served with coconut chutney. Its a nourishing dish with both ancient and cultural value in it.

Ingredients for Dosa:
4 cups Idly rice
1 cup whole black gram or Urad dal
1 tbsp fenugreek seeds
3/4 cup or one handful of cooked rice
required amount of water

Method:
1.Soak idly rice,urad dal and fenugreek seeds in water for 5-6 hours or overnight.
2.Rewash the rice by draining the water 2-3 times.Then grind it to paste along with cooked rice.Add water if needed.It takes about 20-30 minutes.
3.Allow it to ferment overnight in room temperature.
4.Mix salt and add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
5.Heat pan or griddle with little ghee or oil.And spread the mix on pan in circular motion to make thin dosa.
6.When the dosa is cooked, add some masala on it and roll to form a cylindrical shape and serve hot.

For Masala Filling:
3 large potatoes,boiled and crushed
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp jeera
2-3 green chili
1 medium onion (chopped)
1 tbsp coriander powder
salt to taste
coriander leaves for garnish

Method for Masala:
1.Cut the potatoes into two halves and pressure cook along with turmeric.Allow it to cool,peel the skin and slightly mash it.
2.Heat oil. Add mustard seed, jeera,green chili,onions and coriander powder.
3.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4.Add potatoes and mix and cook for 10 minutes.Once its done,garnish with coriander leaves.
5.Add filling inside dosa and roll. Serve hot with Chutney.

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HINT:For a crispy dosa,cook on both the sides on a medium heat for at least 1-2 minutes.
NOTE:For better results, use a grinder for making dosa batter.

Turnip stir-fry

Here is a very simple and quick turnip recipe. I used the basic recipe that we use for potato. Turnips are a good replacement because of their nutritious value and ease with which they can be prepared. Turnip is a low carb root vegetable that gives the feel of a potato.They have lots of Vitamin C and a great alternative for potato.

Turnips don't smell great, just like radish does. To prepare, peel them like you would do a potato. If they are young, just scrape them with a knife. Turnips are usually best when used to make broth, especially while making chicken broth, they absorb a lot of fat in the dish.

Now coming back to the stir fry, I was very much pleased with how it turned out and goes very well with bread too. So there you have it. A good alternative for potatoes and you dont have to worry about the extra carbs. Try this low carb potato substitute and your waistline will thank you.

Ingredients:
2 tbsp oil
3 clove
3 elaichi
1/2 tbsp ginger,crushed
1 tbsp garlic,crushed
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp garam masala
1 cup onions,chopped
2 medium size tomato,chopped
1 cup turnip,peeled and chopping in square shapes
1 cup water
salt,to taste
coriander leaves,for garnish

Method:
1.Heat oil in a pan.Add clove,elaichi and cook for a minute and add ginger,garlic and onions.Cook until soft.
2.Add tomato,turmeric and chili powder.Cook on simmer for 10 minutes or until oil separates and the raw shell of tomato is gone.
3.Add chopped turnip,garam masala and stir in the water,close and cook for 10 minutes.
4.Finally add salt and garnish with coriander leaves.Serve hot as a side dish.

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NOTE:Best had with Veg Pulav or Bread.

Mullangi stir-fry(White radish)

It took me a while to name this recipe. When I see Radish, all I can think of is mullangi sambar that mom makes at home. Especially when the mullangi is soaked in a pot filled with gram dal. oooo...It is so tender and juicy to even think about it now. But cooking sambar everyday is quite boring, especially when I would love to try out new recipes everyday. Its the season for radish and the Indian store close by carries some huge white raddish. They don't come in such sizes back home. I use only half the radish for a meal for two.

So after getting suggestions from my mother-in-law,I tried out this recipe.Its simple,delicious and goes well with chappati or as a substitute for potato in the masala dosa. Looks like white radish is an obesity diet food and also helps in digestion and rich in vitamin C and calcium.

Ingredients for Radish Curry Recipe
2 tbsp oil
1 tbsp urad dal
1 tbsp channa dal
1/2 tsp mustard seeds
a pinch of asafoetida powder
1 tomato,chopped
1tsp red chili powder
1/4 tsp turmeric powder
2 cups radish,peeled and grated
coriander leaves for garnish

Method:
1.Heat the oil in a pan.Once the oil is hot add urad and channa dal.Then mustard seeds and asafotida powder.
2.Add tomato and saute for 5 minutes or until its cooked.
3.Add grated radish to the pan along with coriander powder, chili powder and turmeric powder and fry for 2 minutes.Add 1/2cup of water along with salt and cook until the radish is done.
4.Garnish with coriander leaves.

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HINT:It turned out good without the regular ingredients(onion,ginger and garlic).

CHICKEN KURMA

Ingredients:
1/2 pound chicken
1 cup chopped onion
4-5 green chilies
6 gloves garlic
1/2 tsp Turmeric powder
1/2 tbsp coriander powder
1/2 tbsp chili powder
1 potato cut into 1 inch cubes
1 tsp Garam Masala
1/4 cup Coconut milk
2 tbsp oil
Salt to taste
Garnish Coriander leaves and lime

Method
1.Marinate the chicken with salt,turmeric,coriander and chili powder
2.Heat oil in a cooker pan.Add garlic,green chili and onions.Cook till golden brown.
3.Add the marinate chicken,peeled potatoes and garam masala
4.Keep it in the cooker for 1 whistle
5.After the pressure is out add coconut milk and stir it for 5 minutes
6.Garnish with coriander leaves and lime

BRINJAL GRAVY

The best combination for this gravy is Chicken/Mutton Biriyani. This is one thing that I miss. When we have a get together this will be a sure dish in the menu.

Ingredients:
8 Brinjals
1 sprig fresh curry leaves
4 green chilies
1 tbsp whole pepper
1 cup chopped onions
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chili powder
1/2 cup tomato puree
1 lime size tamarind,make it to paste
For garnish cilantro leaves

Method:
1.Heat the pan and add oil,whole pepper,curry leaves,green chillies.
2.Add onions and cook it until golden brown,then add turmeric,chili and coriander powder
3.Add tomato puree and cook in a medium flame until oil separates
4.Then add brinjal and cook for 2-3 closed
5.Finally add tamarind paste. If the gravy is thick,add some hot water and cook on a low flame
6.Finally garnish with coriander leaves

BRINJAL CURRY

Ingredients:
1 kg Brinjal
1/4 cup Oil
2 Onions
4 Tomatoes grind to paste
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies
4 tsp Coriander Powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste
Method
1. Clean the Brinjal and cut it and soak then it salt water so that the colour wont change.
2.Heat the pan and pour some oil and fry these brinjals.Keep it aside.
2.Again heat 3 tbsp of oil in a skillet.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add some water to get the curry consistence.
6.Garnish with coriander leaves.

PEPPER CHICKEN

Chicken Pepper Fry will be good with Hot chapattis or Hot hot Rasam rice.

Ingredients:

4 tbsp Olive Oil(daily use oil)

1/2 kg Chicken

2 onions grind to paste

4 tomato

1/2 cup coconut pieces

4 tsp pepper

1 inch ginger

8 garlic

1 tsp turmeric powder

2 tsp garam masala powder

3 red chilies fried in oil (optional to add more spice)

For garnish

coriander leaves and lime to taste

Method

1. Heat a 2 tbsp oil in a saucepan and then add onion paste and salt.Fry it onions get cooked

2. Grind pepper,coconut pieces,tomato,ginger and garlic to paste.Add this mixture to the pan.

3.Cook till oil separates then add 2 tbsps of oil and garam masala powder. Add fried chilies if needed (to add more spice).

4.Then add the chopped chicken and cook for 2 mins closing the lid.(This gives out water from the chicken).Then open the lid and cook till the gravy thickens.

5.Garnish with coriander leaves and lime.

MADRAS FISH CURRY

Ingredients:
1 kg Fish(tilapia or catfish)cut into 1" slices
1/2 cup Vegetable/sunflower/olive Oil(prefer Sesame oil)
2 Onions grind to paste
4 Tomatoes grind to paste
1 lime-sized ball of tamarind soaked in 1/2 cup of hot water
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies(fried in oil will give more spice)
4 tsp Coriander Powder(its also called as Dhaniya Powder)
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste

Method
1. Clean the Fish with salt to take the bad odor.
2.Heat the pan and pour 3 Tbps of oil
2.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the grounded Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add the tamarind juice and some water to get the curry consistence.
6.When the gray starts to boil add the fish and cook it for 5 min by closing the lid. When the fish turns little white then it means that the fish is cooked. Dont mix the curry after the fishes are added.
7.Garnish with coriander leaves.

EASY CHICKEN CURRY

This is so fast and east to make,you won't believe how good it tastes.Just follow the simple steps.Its best when the gravy is watery and dipped in hot dosa.The dosa just melts in the mouth with the juicy gravy.

Ingredients:

1 kg Chicken

4 tbsp Oil

1 Bay leaf

2 Cardamom

2" inch stick Cinnamon

1 tsp Garam masala powder

4 Onions

10 Cloves Garlic

4 Green chillies chopped in long strips

1 tsp Turmeric powder

2 tsp Chili powder

4 tsp Coriander(Dhanya) powder

4 tbsp Coconut milk

Salt to taste

Water accordingly

Coriander leaves for garnish

Method

1.Heat the oil in a kadai and once the oil is hot add bay leaf,cardamom and cinnamon.

2.Add chopped onions and salt,cook till the onions turns transparent.

3.Then add green chili,garlic and turmeric powder stir constantly to prevent any sticking

4.Then add chopped chicken and close the lid.

5.When water comes out from chicken then add chili powder and danya powder

6.When it is half cooked put some more water and close the lid.

7.Once the chicken is fully cooked add the coconut milk and let it boil for some time.

8.Garnish with chopped coriander leaves

This is my all time favorite chicken curry best with dosa or idly.

BEANS CURRY

Its Healthy! You have to try it!

Ingredients:

1/2 kg French beans

2 Green chillies

Salt to taste

Paste:

1/2 cup Bengal gram

1/2 cup Red gram

1/2 tsp Peppercorns

1/4 tsp Cumin seeds

2 inch Ginger

1 pinch Asafoetida powder

12 Curry Leaves

Garnish 1

1 tsp Mustard seeds

1 chopped Red chili

Few Curry leaves

Garnish 2

1/4 Cup grated coconut

few Coriander leaves

Method

1.Boil the beans,green chili and salt in water till tender.

2.Soak Channa dal and sambar dal for an hour.Strain the water and blend it with rest of the ingredients .Add water if needed.

3.Steam this paste for about 15-20 minutes in a pressure cooker.Add keep aside.

4.In a wok,add the grated coconut and the coriander leaves.Dry roast it and keep aside.

5.Add oil in the same wok and fry the mustard seeds,red chili and curry leaves.

6.Mix the paste and the beans together in a pan for 2 minutes in heat.Then finally garnish with the coconut and coriander paste. Serve hot.

BRINJAL BIRIYANI(Vangi bath)

Ingredients:
1 cup uncooked rice
1/4 tsp turmeric powder
1 tbsp vangi bath powder
4-5 medium size brinjal,quartered
1/2 cup green peas
1 capsicum,diced medium
1/4 cup dry coconut,grated
2 green chilies
1/2 cup chopped coriander leaves
6 tbsp ghee
3 tbsp oil
salt to taste

Powder
1/4 cup split black gram
1/4 cup bengal gram

Tempering
1 1/2 tsps split black gram
1 tsp mustard seeds
1 tsp asafoetida powder
1 stem curry leaves

Method:
1.Boil rice with turmeric powder in boiling water.Cook its each grain is cooked.Strain and cool
2.For the powder dry roast the grams on a low flame until golden brown.You can smell the aroma at this stage.Cool and grind into a fine powder.
3.To the cooled rice,add vangi bath podi,salt,dry coconut,some chopped coriander leaves and ghee.Mix gently.
4.Heat oil for tempering.Add black gram when it turns golden brown,add mustard then rest of the ingredients.
5.Add green chilies,chopped vegetables.Stir and cook well without adding water.
6.Add peas and prepared powder.Cook for couple of minutes in a low flame,until all the vegetables are cooked.
7.Finally add the seasoned rice.Mix well and take it off from the heat.
8.Garnish with coriander leaves