SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

INGREDIENTS

KOONTHAL / SQUID - 200 G

RED Chilly powder - 2 TABLEspoonS

Turmeric powder - 1/2 TABLEspoon

Coriander POWDER -  1/2  TABLEspoon

Oil - 2 TABLEspoonS

Lemon juice

Curry leaves

Salt

PREPARATION

Mix all the ingredients with little water.

Marinate the squid with the masala and keep it aside for 15 minutes.

Fry it in a tava by adding oil.

ULLI SAMBHAR

INGREDIENTS

SHALLOTS/ KUNJULLI-  1/2 kg

TOOR Dal - 100 gm

 Sambhar powder - 1/2 teaspoon

Tomato - 1

Green chillies - 3

 Curry leaves

Turmeric powder 1/2 tABLEspoon

Mustard seeds,

salt

PREPARATION

Pressure cook TOOR dal along with turmeric powder and salt.

Season the mustard seeds with curry leaves in a little oil.

Add the chopped onions, green chillies and tomato and saute for some time.

To this add the sambhar powder mixed in little water along with the cooked Dal and boil it for about 2 minutes.

Garnish it with Coriander leaves.

Onion sambhar is ready.

MIXED VEGETABLE UTHAPPAM

INGREDIENTS

Thick Batter for Dosa - 4 cups

Onion (finely chopped) – 4 nos
Carrot (big) – 1 no
Tomato - 2 nos
Capsicum –1 no
Green chillies (finely chopped) - 2-3 nos

Salt – As reqd
Butter or ghee - 150 gm

PREPARATION

Oothappam batter should be more thick than the dosa batter. Finely chop all the vegetables. Mix them together. Heat dosa tava. Spread 1 big spoon of the batter onto the tava. Sprinkle chopped vegetables on top and press slightly with the help of finger-tips. Roast it from both sides with the help of butter or ghee on low flame. Serve hot with Sambar and chutney.

KORA FISH CURRY WITH COCONUT MILK

KORA  FISH CURRY WITH COCONUT MILK 


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

TOMATO UTHAPPAM 

INGREDIENTS

TO MAKE IDLI BATTER

Idli rice - 2 cups 
Urad dal- 1 cup 
poha/aval - Handful 
cooked rice - Handful 

TO MAKE UTHAPPAM 

Finely sliced small red onions - 2
Thin sliced tomatoes - 2
Fine sliced green chillies - 2
Finely chopped coriander leaves - 2 Tbsp

PREPARATION

Chop onions and tomatoes very finely to avoid the rawness of the veggies while eating dosas.   Mix all the chopped items in a bowl and keep aside. Mean while heat a dosa tawa or griddle.   When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready. Pour a ladle full of batter on the griddle and spread it into a thick circle with the help of the backside of the ladle.   Oothappams are supposed to be thick unlike crispy dosas.   Sprinkle the chopped veggies over the batter using your fingers or a spoon.   Take ½ tsp of oil and spread around the edges of the circle / oothappam and also on the veggies, if you prefer.   Slow down the heat a little bit and let the bottom side cook as well.   Flip the oothappam and again spread some oil around it and let it sit for a minute or less so that it is cooked on the other side too.   Remove the oothappam with a spatula. Repeat the process with the remaining batter. Serve hot with chutney and or sambhar.

 

ONION UTHAPPAM 

INGREDIENTS

Idli Batter - 2 cups

Onions (medium size) - 4 nos
Green Chillies - 3-4 nos
Ginger - 1 inch size

Oil - As reqd

PREPARATION

Mix together the idli batter, chopped onions, minced chillies and minced ginger. Stir well to form a thick batter. Spread 1 big spoonful of it to a heated frying pan. When the base is golden brown, turn the side and cook well.

RAGI IDIYAPPAM 

INGREDIENTS

 Ragi Powder - 2 cups
 Rice Flour - 1/4 cups

Water - 2 cups
Salt to taste
Oil - 2 TABLESPOONS

PREPARATION

Boil  WATER, OIL AND SALT

Add the flours to this and mix thoroughly TO FORM A DOUGH without forming lumps.


Use 'Sevanazhi'/ IDIYAPPAM  (Sev press) to sqUeeze the dough to make IdiYappam.
Cook on steam until done.

CHEERA/ PALAK / SPINACH  AVIYAL 

INGREDIENTS

Red Spinach (Cheera) - A bunch

RED Chilly powder - 2 tsp

SHALLOTS / Small onions(Kunjulli) - 2 
Green mango - 5 pieces 
Coconut(grated) - 1/4 of one
Curry leaves - 1 sPRIG/ STEM 
Coconut oil - 2 tABLESPOONS 
Salt 

PREPARATION 

Wash cheera and cut it into small pieces.

Grind together coconut, chilly powder and small onions into a thick paste.

Add this with a little water to the chopped cheera.
Cook on a low flame.

When it is half cooked, add mango pieces.
When it is done, add salt and oil.

Add a few curry leaves into it.

AN EASY SAMBAR CURRY

INGREDIENTS

TOOR DAL - 100 G

DRUMSTICKS- 2

LADYSFINGER - 3

BRINJAL - 1

 ONION - 1

POTATO - 1

TOMATOES- 2

SAMBAR MASALA - 3 TABLESPOONS

CURRY LEAVES  - 10

CORIANDER LEAVES- 1 TABLESPOON, CHOPPED

GARLIC- 1 TABLESPOON , CHOPPED

DRIED RED CHILLIES- 2

SALT

TAMARIND - LEMON SIZED SOAKED IN 1/2 CUP WATER

FENUGREEK SEEDS / ULUVA/ METHI SEEDS - 1/4 TABLESPOON

ASAFOETIDA / KAYAM - 1 TABLESPOON

MUSTARD SEEDS- 1 TABLESPOON

OIL- 2 TABLESPOONS

PREPARATION

COOK TOOR DAL IN 2 CUPS OF WATER 

WHEN HALF COOKED ADD VEGETABLE PIECES AND SALT 

COOK TILL DAL IS VERY SOFT

DISSOLVE SAMBAR MASALA IN LITTLE WATER 

ADD IT TO THE COOKED VEGETABLES 

ADD TAMARIND WATER 

BLEND WELL AND COOK 

IN A PAN , HEAT OIL

ADD MUSTARD SEEDS

WHEN THEY STOP FLUTTERING ADD CHOPPED GARLIC, METHI SEEDS, DRIED RED CHILLIES, ASAFOETIDA AND CURRY LEAVES

FRY FOR 2 MINUTES

ADD IT TO DAL - VEG MIXTURE

BOIL FOR A MINUTE

GARNISH WITH CHOPPED CORIANDER LEAVES

SPECIAL GHEE RICE/ NEYYCHOR 

INGREDIENTS

BIRIYANI OR JEERA RICE – 3 CUPS

CLOVES – 6
CINNAMON – 2" PIECE
CARDAMOM – 6

COCONUT MILK – 6 CUPS, FROM 1 COCONUT
GHEE – 3 TABLESPOONS

OIL - ¼ CUP

LIME JUICE - ½ A LIME'S JUICE

BIG ONIONS SLICED – 2

SAFFRON – A PINCH DISSOLVED IN 1 TSP MILK

 SALT – TO TASTE

TO GRIND TO A PASTE

DRY RED CHILLIES – 4
CORIANDER POWDER – 1 TSP

GINGER, GARLIC PASTE – 1 TSP
SMALL ONIONS – 10

CUMIN SEEDS - ½ TSP
CLOVES – 4
CINNAMON – 1” PIECE

 

PREPARATION

 GRIND INGREDIENTS TO A FINE PASTE.

 MIX IT WITH THE COCONUT MILK, STRAIN AND KEEP ASIDE.

HEAT A PAN AND SAUTE INGREDIENTS CLOVES, CINNAMON, CARDAMOM  IN GHEE

ADD THE RICE AND FRY TILL IT IS SLIGHTLY BROWN.

ADD THE COCONUT MILK AND SALT TO TASTE. COOK TILL DONE.

HEAT A PAN AND FRY THE SLICED ONIONS IN OIL AND KEEP ASIDE.

HEAT GHEE  IN A VESSEL

TRANSFER THE RICE TO THE VESSEL SPRINKLING LIME JUICE OVER IT.

ADD THE SAFFRON.

ADD 6 CUPS OF WATER AND COOK TILL WATER DISAPPEARS

GARNISH WITH FRIED ONION. SERVE HOT.

SPECIAL GHEE RICE/ NEYYCHOR BY BAKING

INGREDIENTS

Biriyani or jeera rice – 3 cups

Cloves – 6
Cinnamon – 2" piece
Cardamom – 6

Coconut milk – 6 cups, from 1 coconut
Ghee – 3 tablespoons

Oil - ¼ cup

Lime juice - ½ a lime's juice

Big onions sliced – 2

Saffron – a pinch dissOlved in 1 tsp milk

 Salt – to taste

TO GRIND TO A PASTE

Dry red chillies – 4
Coriander powder – 1 tsp

Ginger, garlic paste – 1 tsp
Small onions – 10

Cumin Seeds - ½ tsp
Cloves – 4
Cinnamon – 1” piece

preparation

 Grind ingredients to a fine paste.

 Mix it with the coconut milk, strain and keep aside.

Heat a pan and saute ingredients cloves, cinnamon, cardamom  in ghee

Add the rice and fry till it is slightly brown.

Add the coconut milk and salt to taste. Cook till done.

Heat a pan and fry the sliced onions in oil and keep aside.

Grease the bottom of a vessel with ghee.
Transfer the rice to the vessel sprinkling lime juice over it.

Add the saffron.

Cover the rice with a wet cloth. Bake in an oven 350⁰ F for 30 minutes.

Garnish with fried onion. Serve hot.

AVIYAL

INGREDIENTS

Carrot -1

Green plantain/ raw banana  (pacha kaya) -1

FRENCH Beans - 4

Drumstick / MURINGAKKA - 2

Long Beans/ PACHA PAYAR  - 4

Vellarikka (Cucumber) -1/4 cup

Yam (chena ) - 1/4 cup

Padavalanga (snake gourd) -1/4 cup

Turmeric Powder-1/2 TABLESPOON 

Green chilly - 4

Curry Leaves  - few

Coconut Oil -2 TABLESPOONS

Curd-1/2 cup

Salt-to taste

Small Onions/ SHALLOTS  -8

Cumin seeds (jeeraka ) -1/2 TABLESPOON 

Grated Coconut -1

PREPARATION

WASH AND CLEAN ALL VEGETABLES

CUT LENGTHWISE

COOK VEGETABLES WITH TURMERIC POWDER, GREEN CHILLIES 2 SLIT, SALT, CURRY LEAVES , 1 TABLESPOON COCONUT OIL  AND WATER TO DIP THE VEGETABLES 3/4 TH

CLOSE WITH A LID AND COOK IN A MEDIUM HEAT 

STIR OCCASIONALLY

BLEND GRATED COCONUT AND CUMIN SEEDS

NOW ADD 2 GREEN CHILLIES, CHOPPED SHALLOTS, CURRY LEAVES, A PINCH TURMERIC POWDER AND SALT

BLEND IT 

NO NEED OF ADDING WATER

ADD CURD TO THIS MIXTURE AND MIX WELL

DONT BLEND

IN LOW FLAME ADD THIS MIXTURE TO THE COOKED VEGETABLES

COOK FOR A FEW MINUTES IN LOW FLAME TILL STEAM COMES

SPRINKLE COCONUT OIL ON TOP

ALSO SPRINKLE CURRY LEAVES

KEEP CLOSED FOR 5 - 10 MINUTES

PUMPKIN / MATTHANGA OLAN 

INGREDIENTS


ASH GOURD/ KUMBALANGA- 1/2 CUP
PUMPKIN/ MATHAN - 1/2 CUP

RED GRAM DAL / VAN PAYAR - 2 TABLESPOONS

GREEN CHILLIES- 3, CUT LENGTHWISE
CURRY LEAVES - 1 SPRIG

THICK FIRST COCONUT MILK- 1/4 CUP
THIN SECOND COCONUT MILK - 1 CUP

COCONUT OIL - 1 TABLESPOON

SALT

PREPARATION 

SOAK RED DAAL OVER NIGHT

COOK IT IN A PRESSURE COOKER WITH SALT AND KEEP ASIDE

BOIL ASH GOURD AND PUMPKIN WITH SALT, GREEN CHILLIES AND WATER

WHEN COOKED WELL, ADD SECOND COCONUT MILK
ALLOW IT TO BOIL


ADD RED DAL

ONCE THE GRAVY THICKENS ADD FIRST COCONUT MILK
STIR WELL

DONT ALLOW TO BOIL
REMOVE FROM FLAME


ADD CURRY LEAVES AND COCONUT OIL

JACKFRUIT / chakka BHAJI

JACKFRUIT / chakka BHAJI



INGREDIENTS


RAW JACKFRUIT - 1/2 KG, EACH CUT LENGTHWISE

BESAN / GRAM FLOUR-  250 G
OIL- 150 G

RED CHILLY POWDER- 1 TABLESPOON
SODA POWDER- 1 PINCH
ASAFOETIDA/ KAYAM - 4 G
SALT

GINGER- 1 INCH PIECE
GARLIC- 3-5


PREPARATION


DISSOLVE ASAFOETIDA IN LITTLE WARM WATER 

ADD GINGER - GARLIC PASTE 

MIX GRAM FLOUR, SALT, RED CHILLY POWDER AND SODA POWDER 

ADD TO THE ABOVE MIXTURE

DIP EACH CUT JACKFRUIT PIECE IN THIS BATTER 
DEEP FRY IN OIL

Sauted banana with ice cream

INGREDIENTS

•  bananas -2
• unsalted butter - 1 TABLESPOON
•  ice cream - 1 OR 2 SCOOP

PREPARATION

In a heavy bottomed pan heat the butter.

Saute the bananas till golden brown.

Serve with ice cream.