Mushroom chilli

Mushroom chilli

Ingredients

Mushroom : 1/4 Kg Capsicum : 1 Green Chilli : 2 Onion : 1 Oil : 2 tsp Corn flour : 2 tsp Salt : As required Ginger: 1 piece Garlic : 2 Soya Sauce : 2 tsp Tomato Sauce : 2 tsp Chilli Sauce : 2 tsp

Preparation Method

Cut mushroom and mix with corn flour Heat oil in a pan and fry mushroom. Add chopped(onion, garlic,ginger) to this and saute for a while. To this add green chilli and green capsicum and saute. Finally mix all the sauce together and add to the mushroom. Now you may serve mushroom chilli hot with Fried Rice.

Kerala Fish Curry

Kerala Fish Curry

Ingredients

Fish - 250 gm Kudampulli - 5 Piece Onions(big) - 1 (Sliced) Tomato(big) - 1(sliced) Curry leaves - A small bunch Red Chilly powder - 3 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Fenugreek(Uluva) powder - 1/4 tsp Coconut oil - 2 tbsp Ginger - 1/2" piece chopped Garlic pods - 4 chopped Salt - As reqd Mustard seeds - A Pinch Fenugreek seeds(Uluva) - A pinch

Preparation Method

Clean the fish, drain and keep aside. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste. Heat oil in a pan. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates. Add a tsp of vinegar Add tamarind and check the level of sourness. When the water starts boiling, add the fish pieces and salt. Add enough water to cover the pieces. Cook on a gentle heat. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. Serve fish curry with rice.

Podalangai Kootu

Podalangai Kootu

Ingredients

Snake Gaurd :1 Onion : 1 small finelly chopped Thoor Dal/Channa dal : 1 cup Cumin seeds : 1/2 tsp Tomato :1 sliced Oil : 3 tsp Asafoetida : 1/4 tsp Grated coconut: 3 tsp Turmeric powder : 1/4 tsp Green chilli : 2 Red chilli : 3 curry leaves : few Salt: As required

Preparation Method

Heat oil in a pressure cooker and add cumin seeds , red chilli,curry leaves and asafoetida. To this add onion and saute till the onion turns golden brown. Add tomato and saute. Add the dal, snake gaurd, water(little) and salt to the above said mixture and cook for few mins. Ensure its not over cooked. Once the water gets dried out you may remove the podalangai kootu to serving dish to serve hot.

Kovakkai Varuval

Kovakkai Varuval

Ingredients:

1.    Kovakkai : 1/4 kg

2.    Channa Dal (Kadalai paruppu) : 1 tsp

3.    Red chilli: 2

4.    Raw rice :1 tsp

5.   Oil : 2 tsp

6.    Salt: As reqd

7.    Coconut Grated: 2 tsp

Preparation Method

• Cut Kovakkai to slices  or in round and keep aside
• Fry rice, Channa Dal, red chilli in a pan without oil for 3 mins and grind the mixture to coarse.
• Heat Oil in a pan which is good to make fry.
• Now add kovakkai to this and saute for a while. It takes time to get cooked.
• When the veg is half cooked you may add salt and fry for a while and then  add the grounded mixture and while the dish is almost done add grated coconut and remove from fire.
• Now serve kovakkai varuval hot with sambhar and Rice.

Ennai Kathirikkai

Ennai Kathirikkai

Ingredients:

1.     Brinjal  : 5
2.    Thoor Dal   :1/2 tsp
3.    Urad dal :1/2 tsp
4.    Channa dal:1/2 tsp
5.    Coconut grated :3 tbsp
6.    Cumin seeds : 1/2 tsp
7.    Turmeric powder :1/4 tsp
8.    Fenugreek seeds : ½ tsp
9.    Tamarind : lemon size soaked in water
10.   Salt: As required
11.   Oil: 3 Tbsp
12.   Onion Chopped 3 tbsp
13.   Red Chilli  :  5
14.   Curry leaves  : 2 stem
15.   Mustard :1/4 tsp

Preparation Method

•    Wash and cut brinjal into 4 parts so that they don’t break down .
•    Heat 1 tsp oil in a pan and add fenugreek seeds, cumin seeds, thoor dal, channa dal,      moong dal , red chilli and sauté for few mins.
•    Add grated coconut  and onion and fry for few secs.
•    Remove from fire and blend the ingredients to paste without water.
•    Now fill the brinjal with paste and have it marinated.
•    Take the remaining oil in a pan and put mustard seeds and curry leaves. To this add the brinjal and close the pan to get brinjal cooked.
•    Add tamarind juice, turmeric powder and salt and allow to cook in low flame.
•    When oil gets separated you may remove the Stuffed brinjal( Ennai Kathirikkai) from fire.