Wednesday, 26 February 2014

Easy Keerai Masiyal / ஈசி கீரை மசியல்

 siru keerai or arai keerai  or mula keerai - one bunch ( 250 gm)
chopped onion - 1
chopped tomato- 1 or tamarind paste to taste
garlic cloves - 4
green chilli - 2
sesame oil - 1 tbsp
cumin seeds & urad dal - each half tsp
red chilli - 2
asafoetida -  pinch
salt - to taste.

Steps to follow:
Clean,wash and chop the greens.
In a pressure pan add chopped keerai,chopped,onion,tomato,green chilli and garlic cloves ,sprinkle some water and pressure cook for 1 whistle.Switch off.
When pressure released mash it and add salt to taste.
In a pan heat oil add cumin & urad dal and red chilli, & asafoetida  fry and transfer to the mashed keerai.
Easy tasty keerai masiyal is ready to serve.
Serve with hot plain rice and pappad.

Sending this to Priya Suresh's Vegan Thursdays, an vegan event running twice a month.

And  Linking this to  Anu's South Indian Cooking  happening @ Nandoos Kitchen &

Sardines / Malabar Mathi fish fry / சாளை / மத்தி மீன் வறுவல்

sardines medium size - 9
pepper powder - 1 tsp or more
chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
lime juice - optional
oil - 1-2 tbsp
salt - to taste.

Steps to follow:
Clean the fish, wash thoroughly, slit  and  drain it. 
In a plate add all the ingredients except oil, add some water and make a paste.
Apply to all fishes and keep aside for 1 hour.

 Heat oil in a non stick pan fry the fish pieces both sides till crisp.
 Drain excess oil and serve with rice or as a starter.
 Here I added more pepper powder and less chilli powder and it tastes awesome.

 Linking this to  Anu's South Indian Cooking  happening @ Nandoos Kitchen

Tuesday, 25 February 2014

Left over make over recipe - Delicious Upma

Any left over thick gravy or kurma or salna  (chicken,mutton or veg) - 1 cup
roasted rava (sooji)- 1 cup
water - 1 and half cup
salt - to taste
ghee - 1 tsp
chopped coriander - 1 tbsp.

Steps to follow:
Roast the rava using 1 tsp ghee and keep aside.

Heat the left over salna or kurma or gravy in a vessel, add water and salt to taste.
When it boils slowly add rava and mix without lumps.Simmer the stove and close with lid for 2 minutes. Switch off. Garnish with chopped coriander,  mix and serve.
Delicious upma is ready. 

Nethili / Anchovies fish curry / நெத்திலி மீன் குழம்பு

nethili fish - 1/4 kg
chopped onion - 2
chopped tomato - 2
green chilli - 2
tamarind - small lemon size( soaked in water)
coconut milk - half cup or 2 tbsp coconut paste
oil - 2 tbsp
mustard & fenugreek - each 1/4 tsp
ginger garlic paste or  chopped garlic - 1 tsp
chilli powder - 1 and 1/2 tsp
coriander powder - 3tsp
turmeric powder - half tsp
curry leaves - few
chopped coriander - few
salt - to taste.

Steps to follow:

Remove head, bones from the fish, wash thoroughly, drain and keep aside.
 How to clean nethili fish ? Click and check this video in my tamil blog.
In a vessel heat oil, add fenugreek & mustard seeds, when it pops add curry leaves and onion. Fry till slightly brown,add gg paste, saute well.
Add chopped tomatoes and green chillies and salt to taste. Let tomatoes cook in slow flame.

Add turmeric,chilli, and coriander powders. Saute well, add tamarind water. Let it boil for few minutes till the raw smell goes.
Add coconut milk or coconut paste and little water.
Add the fish.Let it boil for 5 -10 minutes in a low flame.
Add chopped coriander and switch off the flame.
Delicious fish curry is ready to serve , Serve with rice, roti, appam,idli or dosa.

Thursday, 20 February 2014

Pumpkin Pulao ( Briyani Flavor)

Pumpkins are not a particular popular vegetable for pulao or briyani,  but this dish is a perfect combination of flavors.

briyani rice - 1 cup
pumpkin chunks - 100 gm
sliced onion - 1
green chilli - 2
ginger garlic paste - 2 tsp
briyani masala - 2 tsp
fresh thick yogurt - 2 tbsp
lime juice - 2 tsp
chopped coriander & mint leaves - 2 tbsp
ghee / oil - 2 tbsp
salt - to taste.

 Serves - 2-3.

Steps to follow:
Rinse and soak rice for 30 minutes and get ready with all ingredients.

 Heat oil ghee mix in a heavy bottomed vessel.
 Saute onion till slight brown.
 Add ginger garlic paste.
 Saute well till raw smell goes in a  low flame.
 Add green chilli and chopped coriander mint leaves.Stir well.
 Add yogurt and mix well.

 Add briyani masala.
 Low the flame and stir well.
 Add pumpkin chunks, mix and allow it to cook for 2 minutes.

 Add soaked rice and fry gently.

 Add 2 cups of hot water and salt to taste.
 Let it boil, close with lid and low the flame.
 When the rice gets cooked sprinkle lime juice and mix, then  cover with aluminium foil and lid.Switch off the flame.
Let it stand for 15 minutes.
 Open and mix gently and serve.

Serve  with raitha or pickle. Enjoy ! Suitable for kids lunch box.

Sending this to Kids Lunch Box Recipes.