Fish curry

Ingredients:

Fish (Mackerals)                        : 6 nos
Eastern fish masala pdr              : 2 tbsp
Turmeric pdr                              : 1/4 tsp
Grated coconut                           : 1 cup
Green chillies                             : 2 nos
Ginger                                        : 1" pc
Garlic                                         : 2 cloves
Tamarind paste                           : 1 tsp
Tomato                                       : 1 no chopped
Shallots                                      : 6 nos
Onion                                         : 1  chopped
Lime juice                                  : 1tsp
Salt to taste
Oil as required
Curry leaves 

Method:

Clean and wash the fish and cut into two pieces.
Marinate the fish pieces with salt, turmeric pdr and lime juice.
Dry roast eastern fish masala till the raw smell goes. Add green chillies, garlic and ginger and shallots to this and grind it to a paste and keep aside.
Grind grated coconut  to a paste and keep aside.

Heat oil in a kadai, add chopped onions and saute it. Add the ground masala to this and saute well. Now add the chopped tomato  and saute again until the oil comes out.  Add the tamarind paste and 2 cups of water  and let it boil for 4 to 5 mins.

Add the coconut paste and mix well. Now add the fish  pieces and cook again for 2 or 3 mins. Garnish with curry leaves and slit green chillies. Serve hot with steamed rice!!

Chicken curry

Ingredients:

Chicken                   : 500gms

Onion                      : 2 chopped

Tomatoes                 : 2 medium

Ginger                     :1" pc

Garlic                      : 2 cloves  

Green chillies          : 2

Turmeric pdr           : 1/4 tsp

Chilli pdr                : 1 tsp

Coriander pdr         : 1 tbsp

Coconut milk          : 1 cup

Salt to taste

Oil as required

Corainder leaves     : 1/2 cup chopped

Method:

Grind ginger, garlic and green chilli to a paste and keep aside.

Marinate chicken pieces with salt, a pinch of turmeric pdr and  a little ginger garlic paste. Keep aside for 20 mins.

Heat 3 tbsp of oil in a kadai and saute the chopped onions till it turns into light pink. Then add the ginger garlic paste to this and saute again for 1 more minute. Now reduce the flame and add the chilli pdr, coriander pdr and turmeric pdr.  Now add the chopped tomatoes, salt and stir it well. When the tomatoes become soggy add the marinated chicken, mix well and close it with a lid and let it cook till the chicken becomes tender. Now add the coconut milk and mix well. Simmer it for a few secs till the gravy becomes thick. Remove from fire  and garnish it  with coriander leaves. Serve it with rice or chappathi.

Egg Roast

Ingredients:

Eggs                                    : 2nos boiled
Onion                                  : 2 medium chopped
Green chilli                         : 1 no
Tomato                                : 1 big

Ginger garlic paste              : 1tsp
Green chilli                         : 1 no
Chilli pdr                             : 1 tbsp
Coriander pdr                      : 1 tbsp
Turmeric pdr                       : 1/4 tsp
Garam masala pdr               : 1/4 tsp
Curry leaves                        : 1 sprig
Salt to taste
Oil as required


Method: 

Mix chiili pdr, coriander pdr and turmeric pdr in 1 tbsp of oil and keep aside.
Heat oil in a kadai, add chopped onion and saute. Then add the ginger garlic paste and saute it well. Add green chilli slited lenthwise.
Add the mixed masala paste to this and stir well and add tomato pieces, salt to this and saute it till the oil seperates.  Finally add the boiled egg to this . Remove from fire when the gravy becomes thick. Garnish with curry leaves.

Chicken 65

Ingredients:


Chicken (boneless)          : 1/2 kg
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Ginger garlic paste          : 1 tsp
Salt to taste
Lime juice                       : 1 tsp
Egg                                  : 1 no       
Corn flour                        : 1 tbsp
Yoghurt                            : 1tbsp
Oil for frying
Red colour (optional)      : few drops


For garnishing:

Onion                              : 1 cubed
Capsicum                        : 1/2 cup cubed



Method:

Cut the chicken into bite size pieces and wash thoroughly.
Mix all the other ingredients except oil  in a bowl and marinate it for 1 hour.
Heat oil in a kadai, add chicken pieces to this and fry it till the chicken is done.
Remove from the oil.
Fry the onion cubes and capsicum cubes in the same oil.
Garnish the chicken with this fried onion and capsicum and serve hot!

Semiya Payasam

Ingredients:

Vermicelli                    : 1 cup
Milk                             : 1 ltr
Sugar                            :1 cup
Fried cashews              
& Raisins                     : 2 tbsp
Ghee                            : 1 tbsp
Cardamom pdr             : 1/4 tsp
Condensed milk           : 1 cup ( optional)


Method:

Heat ghee in a kadai and fry cashews and raisins and  remove from the kadai. If the vermicelli is not roasted, ( now you can get roasted vermicelli from the market)  roast it in the same remaining ghee and keep aside.

Heat milk in a heavy bottomed pan and add the roasted vermicelli and cook till it become soft.
Keep stirring to prevent it from getting burnt.

Then add sugar and mix  till it dissolves.  Add the condensed milk to this and mix well.  Stir it frequently until it gets slightly thickened. You can adjust the sugar according to your taste, as the condensed milk itself is sweet.
Add the cardamom powder and garnish with fried cashew and raisins.

Palak rice

Ingredients:

Palak                             : 1 bunch
Basmathi rice                : 2 cups
Green chillies                : 2 nos
Ginger garlic paste        : 1 tsp

Onion                             : 1no (chopped finely)
Cinnamon                      : 1/2 " pc
Cloves                            : 3
Cumin seeds                   : 1/4 tsp
Oil                                  : 2 tbsp
Lime juice                      : 1 tsp
Ghee                              : 1 tsp
Fried cashews                : 4 or 5
Salt to taste



Method:

Wash and blanch the palak.  Grind palak with the green chillies to a smooth paste and keep aside.
Wash the rice and soak it for 5 to 10 mins, drain and keep aside.

Heat ghee in a kadai and fry cinnamon and cloves. Add the drained rice to this and saute for a few secs. Then cook it in a rice cooker adding 3 and a half cups of water and required salt. Keep it aside.

Heat oil in kadai, fry cumin seeds. The add chopped onions and saute till it turns pink colour. Then add the ginger garlic paste and saute again. Now add the palak puree to this, add little salt to this and saute till it eaves from the side of the kadai. Now add the cooked rice and mix well. Finally add the lime juice, remove from fire and mix well. Garnish with fried cashews...Serve hot with pappad or chips.








 

Sambhar sadham

Ingredients:

Tur dal                                     : 1/2 cup
Raw rice                                  : 1/3 cup
Shallots                                    : 10 nos.
Tamarind                                  : amla size
Asafoetida  pdr                         : a large pinch

Turmeric pdr                            : 1/4 tsp
Salt to taste
Sambhar pdr                            :  2 tbsp
Ghee                                        :  2 tbsp
Curry leaves                            : 1 sprig
Coriander leaves chopped       : 2 tbsp


Method:

Soak the tamarind in 1 cup of water for 30 mins and extract the juice and keep aside. 
Wash & cook  rice & dal together in a pressure cooker adding 4 to 5 cups of water keep aside.
Heat a tsp of oil in a kadai and saute the pearl onion(shallots) for 3 mins and keep aside.

Open the cooker, add the pearl onions, tamarind powder, salt, asafoetida pdr and the tamarind juice and allow this to boil. The sambhar sadham tends to get thick when it is cooled, so the consistency should be loose while cooking.

Finally add the sambhar powder and mix well, aloow to boil for 3 maore mins. Add ghee  to this, garnish with curry leaves and coriander leaves. Serve it hot with kondattam or potato chips.