Friday, 31 January 2014

Goan Fish Curry / கோவா ஃபிஷ் கறி

any sea water fish - 6 pieces (cleaned and washed)
tamarind - small lemon size (soak in 1 cup water)
chopped tomato - 1
chopped onion - 2
turmeric powder - 1/2 tsp
green chilli - 2
vinegar - 1 -2 tsp
oil - 2 -3 tbsp
curry leaves - few.

to paste the masala need:
dried red chilli - 3 -4
coriander powder or seed - 1 tbsp
cumin seed - 1 tsp
fenugreek - 1/4 tsp
grated coconut - 4 tbsp
ginger - 1 small piece 
garlic cloves big - 2-3 
Steps to follow:
 Dry roast coriander, red chilli ,cumin and fenugreek. Allow it cool. Grind it nicely, then add ginger,garlic and grated coconut, add some water and grind it to fine paste.

In a wide vessel heat oil add chopped onion and saute well.Then add tomatoes and again saute till soft.Add turmeric powder mix well, add ground paste and curry leaves, saute for 2 minutes in a low flame. Then add tamarind water and splitted green chillies, let it boil for few minutes till the raw smell goes.
Add cleaned washed fish  and let it cook for another five minutes. Add one tsp vinegar, simmer the stove for another 2 minutes and switch off .
Goan fish curry is ready to serve. Serve with hot plain rice.

Thursday, 30 January 2014

Ragi Idli / Ragi Dosa / Adai

This is very easy, healthy and tasty dish with left over idli batter. Try and enjoy !

left over idli batter - 1 cup
ragi flour - 1 cup
water - 1 or 1 and  1/2 cup
chopped onion - 100 gm
chopped chilli - 1 or 2
chopped coriander & curry leaves- 2 tbsp
salt - to taste
oil - few teaspoons.

Serve - 2-3
makes 8 idlis and 4 dosas.
 Steps to follow:
In a bowl add left over idli batter , ragi flour, water and salt to taste. Mix well with hands or spoon. Then add chopped onion, chillies, and curryleaves & coriander leaves. Keep aside for one hour.
 Then grease the idli strand with oil and pour the ragi idli batter in each strand. Cover and steam it for 10 minutes in a idli vessel or steamer. Cool slightly and with a help of a spoon take the idli and transfer to the serving plate.Serve with coconut  chutney or left over fish or chicken  salna.

Ragi Adai / Dosa :
Using the same batter make ragi adai or dosa. If it is too thick add some water and mix again.
Heat tawa grease with oil pour a ladle full of batter spread like dosa. Close with lid and cook on medium flame. Then open and turn and cook again. After cook both sides transfer to serving plate and serve with any left over salna or chutney.

Cabbage Sambar / முட்டைக் கோஸ் சாம்பார்

toor dal -75- 100gm
roughly cut cabbage - 2 cups
oil - 1 tbsp
mustard seeds & urad dal - 1/2  tsp
dry red chilli & green chilli - each 1
onion - 1
tomato - 1
turmeric powder & asafoetida - each 1/4 tsp
sambar powder - 1-2 tsp
tamarind - gooseberry size
curry leaves & chopped coriander - few
salt - to taste.
Steps to follow:
Pressure cook the dal with adding 2 cups water, turmeric and asafoetida.
Roughly cut the cabbage ,onion and tomato.Keep aside.Soak tamarind with half cup water.
Heat oil in a vessel add mustard & urad dal,when it pops add broken red chilli and green chilli stir well.Add cabbage and saute well for a minute. Add sambar powder and mix well. Then add soaked tamarind water, let it boil for few minutes.
Add cooked dal with enough water and mix well. Let all together boil, add chopped coriander leaves and curry leaves. Switch off the stove.
Serve Cabbage Sambar with hot plain rice and pappad.

Monday, 27 January 2014

Beetroot curry / பீட்ரூட் கறி

beetroot ( medium size) - 2
onion - 1 (big)
broken red or green chilli - 1
oil - 1 or 2 tbsp
mustard seeds & urad dal - each quarter tsp
sambar powder or idli powder - 2 tsp
grated coconut - 2 tbsp
chopped coriander & curry leaves - few.

Steps to follow:
Peel beetroot and onion and cut  into small pieces and keep aside.
Heat oil in a kadai add mustard seeds  when it pops add urad dal,chilli and curry leaves.Then add onion and stir well. Add beet root and little salt to taste. Saute well. If need sprinkle some water  and close with lid until cook.

 Then add grated coconut and idli powder .

 Mix well.

Garnish with chopped coriander and serve with rice or roti.

Sunday, 26 January 2014

Easy tasty tomato chutney

to saute & grind  needed:
oil- 2 tsp
roughly chopped ripened tomato - 200 gm
kashmiri chilli powder - 1/2  - 1 tsp
small onion - 7
ginger chopped -1/2  tsp
salt - to taste.
for tempering:
oil - 1 tsp
mustard & urad dal - each half tsp
asafoetida - pinch
curry leaves few.

Serves - 3-4
Steps to follow:
In a kadai heat oil saute onion, chopped ginger, add tomatoes and add salt to taste, saute till soft.Then add red chilli powder. Again saute for a minute, switch off the flame and allow it to cool.
Then  transfer to a blender, carefully blend it nice. Pour it into the bowl.
For tempering heat a tsp oil in a kadai add mustard seeds when it pops add urad dal and curry leaves,then add a pinch of asafoetida and stir well. Transfer the tempering to the tomato chutney. Mix and serve with hot idlis and dosas.

Saturday, 25 January 2014

Grilled Chicken Breast

This dish can also be served as a main course. This is easy tasty and healthy too.

chicken breast (medium size)- 4 pieces
to marinate chicken:
chicken barbeque masala - 2 tsp
crushed kasoori methi - 1tsp
ginger garlic paste - 1 tsp
pepper powder - 1/2  tsp
soya sauce - 1 tsp
olive oil - 1tbsp
lime juice - 1 tbsp
salt - to taste.

Serves - 2 or 4.
Steps to follow:
Clean,wash thoroughly and drain  the chicken pieces.
First mix the marination ingredients mentioned above.
Marinate the chicken with the mix. Keep in fridge for at least 4 hours or over night.
Set the oven temperature to 220 degree C. Preheat it.
Arrange the marinated chicken breast in the foil wrapped grill tray.
Grill the chicken pieces for 15 minutes, then open and turn the pieces carefully,then again grill for 15-20 minutes. Switch off the oven.
Healthy grilled chicken breasts are ready to serve.

Serve  with any flavoured rice,onion raitha  or with bed of vegetables.

Sending this to Priya Suresh's Let's brunch on sundays @Priya Versatile Recipes.

Left over rice appam / Parasappam

left over briyani or pulav or ghee rice- 1 or 2 cup
if any left over boneless chicken or mutton pieces - few (optional)
flour - half cup
Sooji - half cup
coconut milk - 1 cup
egg - 1
chopped onion - 2
chopped chilli - 2
chopped coriander & curry leaves - few
ginger garlic paste - 1 tsp
garam masala - 1/4 tsp
fennel powder - 1/4 tsp
turmeric powder - 1/4 tsp
oil & ghee mixed - few spoons
salt - to taste.

Serves - 3 -4.

Steps to follow:
Save the party left over rice or any feast left over rice for this appam.

In a blender add left over briyani or pulav rice, egg, coconut milk, flour, sooji, gg paste, turmeric powder ,garam masala powder, fennel powder, one cup water  and salt to taste. Blend it like a dosa or appam batter.

Transfer the batter to a bowl, add chopped onion, chopped chilli, chopped coriander and curry leaves.Mix well.

Heat tawa apply little oil, then pour a ladle of batter spread like a thin round apppam , sprinkle some oil ghee mix. When one side cook turn other side. Cook both side nicely and  transfer to a plate.
Serve with left over salna or coconut chutney.

Easy Appam / ஈசி ஆப்பம்

raw rice - 300gm
skinless urad dal - 2 tbsp
fenugreek seed - half tsp
cooked rice - small cup
soda bi carbonate - big pinch
sugar - 1 tsp
salt - to taste.

Serves - 3-4
makes 12-15 appam
Steps to follow:
Wash thoroughly soak rice, urad dal and  fenugreek seeds for 6 hours.

Drain water and add cooked rice and mix, Grind it finely adding some  water.Transfer to the vessel.
Mix salt,sugar,and soda bicarbonate with the ground aapam batter. Keep it aside for over night.
After fermentation, make the aappam batter little thin than dosai batter by adding some water.Check salt.
Heat appam tawa and pour one ladle of appam batter. Rotate to round shape.
Close with lid. Keep in medium flame.
After one - two minutes, take cooked appam from tawa carefully and serve immediately.
Delicious appam is ready to serve. Serve appam with coconut milk or stew or any chutney or salna.

Friday, 24 January 2014

Chickpeas Stew / சிக் பீஸ் ஸ்டூ

black chick peas - 100 gm
first coconut milk - 1 cup ( from half big coconut)
second coconut milk- 2 cup (thin milk)
small onion - 100gm
green chilli - 3
ginger garlic paste - 2 tsp
coriander powder - 2 tsp
cumin powder - 1tsp
coriander leaves & curry leaves - few
oil - 2 tbsp
cinnamon - small piece, caradamom ,clove - each - 1
salt - to taste.

Steps to follow:
Soak chick peas for overnight.
In a pressure pan heat  oil, add cinnamon,cardamom and clove saute and add chopped onions and green chillies and few curry leaves.
Then add gg paste, saute again, add coriander and cumin powder and stir well.
Add soaked black chick peas and add second coconut milk.
Pressure cook for 5 whistles.
When steam released, open and switch on the stove ,add first thick coconut milk, let it heat only and not to boil , Switch off. Garnish with chopped coriander leaves and few curry leaves.Mix and serve immediately.
This will go well with aappam. Serve and enjoy.

Kerala Kadalai Curry / கேரளா கடலை கறி

black chickpeas- 100 gm
(soak  eight hours or overnight)
chopped big onion - 1
chopped big tomato - 1
splitted green chilli - 2
oil - 2tbsp
mustard seeds - 1 tsp
curry leaves - few
salt - to taste.
to roast and grind:
grated coconut - 4 tbsp
chilli powder- 1tsp
cumin powder - 1 tsp
fennel powder - 1/2 tsp
coriander powder - 2tsp

Steps to follow:

 Soak the black chick pea for 8 hours or over night and keep aside.
Pressure cook the chick peas with turmeric powder and water and keep aside.

 Roast the given ingredients, cool and paste it adding little water and keep aside.
 In a vessel heat  oil, add mustard seeds when it pops add  curry leaves, then add chopped onion,green chillies  and saute well.
 Add chopped tomatoes and add salt to taste. let it cook till soft.
 Add the ground masala and a cup of water. Let it boil for few minutes. Check the salt.
 Add cooked chick peas.
 Mix well and keep in low flame for five minutes, let it boil and low the flame  for a minute and switch off.
Now the delicious kerala kadalai curry is ready.

Serve with rice or puttu.
Sending this to Viji's Show Your Styles to the world. Jan -2014