Ingredients:
Red chilly - 10 nos
Uzhunnu - 1/4 cup
Parippu - 1/4 cup
Asafoetida - 1' piece
Grated coconut - 2 cup
Curry leaves - 2 - 3 spring
Tamarind - size of a small lemon
Coconut oil - for frying
Method:
Heat oil in a pan. Fry asafoetida, red chilly, uzhunnu, parippu in to brownish. Pour it to a dish and fry coconut and curryleaves without adding oil. When the coconut gets brownish, switch off the stove.
Grind the fried ingredients with necessary crystal salt and tamarind. Mix well and use. Keep in a dry bottle.
Friday 30 March 2012
Wednesday 28 March 2012
puilinkari
Ingredients:
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn
Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn
Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.
Potato koottukari
Ingredients:
Potato cut into 1" square pieces - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 2 nos
Chilly powder - 1/2 tsn
Corriander powder - 2 tsn
Turmeric powder - 1/2 tsn
Masala powder - 1 tsn
Thick coconut milk - 1 cup
Method:
Cook the potato, onion and green chilly with 1/2 cup coconut milk, 1/2 cup water, turmeric powder and salt.When the potato is well cooked, add chilly powder, corriander powder, masala powder and 1/2 cup coconut milk and boil. The gravy should be as per your need.
Potato cut into 1" square pieces - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 2 nos
Chilly powder - 1/2 tsn
Corriander powder - 2 tsn
Turmeric powder - 1/2 tsn
Masala powder - 1 tsn
Thick coconut milk - 1 cup
Method:
Cook the potato, onion and green chilly with 1/2 cup coconut milk, 1/2 cup water, turmeric powder and salt.When the potato is well cooked, add chilly powder, corriander powder, masala powder and 1/2 cup coconut milk and boil. The gravy should be as per your need.
Tuesday 27 March 2012
Pumplin pahcadi ( Mathanga pachadi)
Ingredients:
1. Pumpkin cut into small pieced - 1 cup
Green chilly cut into small pieces - 2 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Cuminseed - 1tdn
3. Tamarind soaked in water - 1/4 cup
4. Crushed mustard - 1 tsn
5. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard - 1 tsn
Curry leaves
6.Salt - to taste
Method:
Gook the pumpkin and green chilly with salt and 1/2 cup water. Grind the ingredients no.2 into a fine paste. Add this and crushed mustard to the cooked pumpkin with necessary water. Heat till it begins to boil.Heat oil in a pan and add red chilly, mustard and curry leaves for seasoning and pour it ot the curry.
This is a nadan ozhichukari
1. Pumpkin cut into small pieced - 1 cup
Green chilly cut into small pieces - 2 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Cuminseed - 1tdn
3. Tamarind soaked in water - 1/4 cup
4. Crushed mustard - 1 tsn
5. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard - 1 tsn
Curry leaves
6.Salt - to taste
Method:
Gook the pumpkin and green chilly with salt and 1/2 cup water. Grind the ingredients no.2 into a fine paste. Add this and crushed mustard to the cooked pumpkin with necessary water. Heat till it begins to boil.Heat oil in a pan and add red chilly, mustard and curry leaves for seasoning and pour it ot the curry.
This is a nadan ozhichukari
Monday 26 March 2012
Bitterguard fry (Pavakka mezhukkupuratti)
Ingredients:
Bitterguard sliced - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Turmeric powder - 1/2 tsn
Salt - to taste
Coconut oil - 2 tbsn
Method:
Mix bitterguard, onion, green chilly, chilly powder, turmeric powder, salt etc and leave for 30 minutes. Heat oil in a pan and put the vegetables and cook with covered for 5 minutes. Remove the cover and fry it in a low flame till it turns into brownish.
Bitterguard sliced - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Turmeric powder - 1/2 tsn
Salt - to taste
Coconut oil - 2 tbsn
Method:
Mix bitterguard, onion, green chilly, chilly powder, turmeric powder, salt etc and leave for 30 minutes. Heat oil in a pan and put the vegetables and cook with covered for 5 minutes. Remove the cover and fry it in a low flame till it turns into brownish.
Saturday 24 March 2012
Ginger curry (Inchikkari)
Ingredients:
Ginger sliced - 1 cup
Chilly powder (fried) - 1 tsn
Corriander powder (fried) - 1/2 tsn
Asafoetida powder - 1 pinch
Tamarind( size of a small lemon) soaked in 1/2 cup water
Coconut oil - 2 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Curry leaves
Salt
Method:
Fry the sliced ginger in 1 1/2 tbsn coconut oil and grind well.Add chilly powder, corriander powder, asafoetida powder, tamarind juice, 1/2 cup water and salt to prepare the curry. Heat 1/2 tbsn coconut oil in a pan and add red chilly, mustard seed and curry leaves for seasoning. Pour the prepared curry to this and boil till water dries up to 1/4 cup.
Ginger sliced - 1 cup
Chilly powder (fried) - 1 tsn
Corriander powder (fried) - 1/2 tsn
Asafoetida powder - 1 pinch
Tamarind( size of a small lemon) soaked in 1/2 cup water
Coconut oil - 2 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Curry leaves
Salt
Method:
Fry the sliced ginger in 1 1/2 tbsn coconut oil and grind well.Add chilly powder, corriander powder, asafoetida powder, tamarind juice, 1/2 cup water and salt to prepare the curry. Heat 1/2 tbsn coconut oil in a pan and add red chilly, mustard seed and curry leaves for seasoning. Pour the prepared curry to this and boil till water dries up to 1/4 cup.
Friday 23 March 2012
potato drumstick aviyal
Ingredients:
1.Potato sliced lengthwise - 1 cup
Drumstick sliced lengthwise - 1/2 cup
Green chilly sliced - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1tsn
Garlic pieces - 3 nos
Curry leaves
3 Coconut oil - 1 tbsn
Salt - to taste
Method:
Grind the ingredients no.2 for one minute so that the coconut should not be too ground.Add 1 cup water, salt and the cut vegetables and boil till the vegetables cooked. To be on the stove till the water fully dries up.
Add coconut oil and curry leaves and switch off the stove.
1.Potato sliced lengthwise - 1 cup
Drumstick sliced lengthwise - 1/2 cup
Green chilly sliced - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1tsn
Garlic pieces - 3 nos
Curry leaves
3 Coconut oil - 1 tbsn
Salt - to taste
Method:
Grind the ingredients no.2 for one minute so that the coconut should not be too ground.Add 1 cup water, salt and the cut vegetables and boil till the vegetables cooked. To be on the stove till the water fully dries up.
Add coconut oil and curry leaves and switch off the stove.
Thursday 22 March 2012
Vegetable salad
Ingredients:
Cucumber sliced - 1/2 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Carrot sliced - 1/4 cup
Curd - 2 cup
Salt - to taste
Mix the vegetables with salt and leave for 30 minutes. Add curd and stir well.
Cucumber sliced - 1/2 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Carrot sliced - 1/4 cup
Curd - 2 cup
Salt - to taste
Mix the vegetables with salt and leave for 30 minutes. Add curd and stir well.
Wednesday 21 March 2012
Elephant yam drumstick thoran (Chena Muringakka thoran)
Ingredients:
Elephant yam cut into 1" pieces - 1 cup
Drumstick cut into 2" and sliced lengthwise - 1 cup
Grated coconut - 1 1/2 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1tsn
Garlic - 2 piece
Curry leaves - 2 spring
Salt to taste
Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Uzhunnu - 1 tsn
Mustard seed - 1 tsn
Method:
Cook elephant yam and drumstick with salt and 1 cup water. Crush the coconut, chilly powder, turmeric powder, cuminseed and garlic and add to the cooked vegetables. When the water dries up, off the stove.
Heat oil in a pan and fry red chilly, uzhunnu, mustard seed and curry leaves for seasoning. Add the vegetables and stir for 5 minutes.
Elephant yam cut into 1" pieces - 1 cup
Drumstick cut into 2" and sliced lengthwise - 1 cup
Grated coconut - 1 1/2 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1tsn
Garlic - 2 piece
Curry leaves - 2 spring
Salt to taste
Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Uzhunnu - 1 tsn
Mustard seed - 1 tsn
Method:
Cook elephant yam and drumstick with salt and 1 cup water. Crush the coconut, chilly powder, turmeric powder, cuminseed and garlic and add to the cooked vegetables. When the water dries up, off the stove.
Heat oil in a pan and fry red chilly, uzhunnu, mustard seed and curry leaves for seasoning. Add the vegetables and stir for 5 minutes.
Tuesday 20 March 2012
Bitterguard kichadi (Pavakka kichadi)
Ingredients:
Bitter guard sliced - 1 cup\
Green chilly sliced - 2 nos
Grated coconut - 1cup
Cuminseed - 1/2 tsn
curd - 1 cup
salt - to taste
Coconut oil - 1 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Uluva - 1/2 tsn
Curry leaves.
Method:
Grind grated coconut and cuminseed into a fine paste in a mixer. Heat oil in a pan and fry red chilly, mustard seed, uluva and curry leaves for seasoning. Add bitter guard and fry till it turns into brownish. Add the ground coconut with sallt and 1/2 cup water. Boil till the water dries up completely. Allow to cool and add curd and stir well
Bitter guard sliced - 1 cup\
Green chilly sliced - 2 nos
Grated coconut - 1cup
Cuminseed - 1/2 tsn
curd - 1 cup
salt - to taste
Coconut oil - 1 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Uluva - 1/2 tsn
Curry leaves.
Method:
Grind grated coconut and cuminseed into a fine paste in a mixer. Heat oil in a pan and fry red chilly, mustard seed, uluva and curry leaves for seasoning. Add bitter guard and fry till it turns into brownish. Add the ground coconut with sallt and 1/2 cup water. Boil till the water dries up completely. Allow to cool and add curd and stir well
Monday 19 March 2012
Egg Roast
Ingredients:
Egg : 5 nos
Onion sliced : 2 nos
Chilly powder - 2 tsn
Corriander powder - 1/2 tsn
Masala powder - 1 tsn
Coconut oil - 1 tbsn
Salt - to taste
Method:
Cook egg and clean. Heat oil in a pan and fry the sliced onion into brownish. Add 1 cup water,chilly powder, corriander powder, masala powder and boil till the water becomes to dry up. Add the egg and stir till the water completely dries up.
Egg : 5 nos
Onion sliced : 2 nos
Chilly powder - 2 tsn
Corriander powder - 1/2 tsn
Masala powder - 1 tsn
Coconut oil - 1 tbsn
Salt - to taste
Method:
Cook egg and clean. Heat oil in a pan and fry the sliced onion into brownish. Add 1 cup water,chilly powder, corriander powder, masala powder and boil till the water becomes to dry up. Add the egg and stir till the water completely dries up.
Saturday 17 March 2012
ladies finger thoran
Ingredients:
1. Ladies finger cut in to small pieces - 1 cup
Onion cut into small pieces - 1/2 cup
2.Grated coconut - 1 cup
chilly powder - 1tsn
Turmeric powder - 1/2 tsn
Cumin seed - 1 tsn
Garlic - 2 pcs
Curry leaves - 2 spring
3. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Uzhunnu - 1 tsn
curry leaves.
4. Salt - to taste
Method:
Crush the ingredients no.2. Heat oil in a pan and fry the ingredients no.3 one by one for seasoning. Add the cut ladies finger and onion, salt and the crushed coconut. cook it covered for 5 minutes. Remove the cover and stir for 5 minutes.
1. Ladies finger cut in to small pieces - 1 cup
Onion cut into small pieces - 1/2 cup
2.Grated coconut - 1 cup
chilly powder - 1tsn
Turmeric powder - 1/2 tsn
Cumin seed - 1 tsn
Garlic - 2 pcs
Curry leaves - 2 spring
3. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Uzhunnu - 1 tsn
curry leaves.
4. Salt - to taste
Method:
Crush the ingredients no.2. Heat oil in a pan and fry the ingredients no.3 one by one for seasoning. Add the cut ladies finger and onion, salt and the crushed coconut. cook it covered for 5 minutes. Remove the cover and stir for 5 minutes.
Friday 16 March 2012
potato mezhukkupuratti
Ingredients:
Potato cut into small pieces - 2 cups
Garlic ginger paste - 1 tbsn
chilly powder - 1tsn
turmeric powder - 1/2 tsn
salt
coconut oil - as per need
Method:
Mix potato with salt, garlic ginger paste,chilly powder, turmeric powder and cook with 1/4 cup water. Heat oil in a pan and the cooked potato till it gets fry.
Potato cut into small pieces - 2 cups
Garlic ginger paste - 1 tbsn
chilly powder - 1tsn
turmeric powder - 1/2 tsn
salt
coconut oil - as per need
Method:
Mix potato with salt, garlic ginger paste,chilly powder, turmeric powder and cook with 1/4 cup water. Heat oil in a pan and the cooked potato till it gets fry.
Thursday 15 March 2012
Ladies finger kichadi
Ingredients:
1. Ladies finger cut into small pieces - 1 cup
2. Grated coconut - 3/4 cup
Cuminseed ( jeera) - 1 tsn
Gren chilly - 2 nos
3. Crushed mustard - 1 tsn
4. Coconut oil - 1 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1/2 tsn
Curry leaves
5. Salt - to taste
6. Curd - 1/2 cup
Method:
Grind the ingredients no.2 into a fine paste and add crushed mustard. Heat oil in a pan and fry red chilly, mustard seed, fenugreek, curry leaves for seasoning. Add the cut ladies finger and fry till turns into brown.
Add the ground ingredients with 1/2 cup water and salt. Boil till the water dries up. Allow to cool and add curd.
1. Ladies finger cut into small pieces - 1 cup
2. Grated coconut - 3/4 cup
Cuminseed ( jeera) - 1 tsn
Gren chilly - 2 nos
3. Crushed mustard - 1 tsn
4. Coconut oil - 1 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1/2 tsn
Curry leaves
5. Salt - to taste
6. Curd - 1/2 cup
Method:
Grind the ingredients no.2 into a fine paste and add crushed mustard. Heat oil in a pan and fry red chilly, mustard seed, fenugreek, curry leaves for seasoning. Add the cut ladies finger and fry till turns into brown.
Add the ground ingredients with 1/2 cup water and salt. Boil till the water dries up. Allow to cool and add curd.
Wednesday 14 March 2012
Beet root kichadi
Ingredients:
1. Beet root grated - 1 cup
Grated coconut - 1 cup
Cuminseed - 1 tsn
Green chilly - 3 nos
2 Mustard seed crushed - 1 tsn
3. Curd - 1/2 cup
4. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek (uluva) - 1/2 tsn
Curry leaves - 1 spring
5. Salt - to taste
Method:
Grind the ingredients into a fine paste using a mixer and add the crushed mustard. Heat oil in a pan and fry red chilly. mustard seed , uluva and curry leaves for seasoning. Pour the ground ingredients with one cup water and salt. Boil till the water dries up. Allow to cool and add curd and stir well.
1. Beet root grated - 1 cup
Grated coconut - 1 cup
Cuminseed - 1 tsn
Green chilly - 3 nos
2 Mustard seed crushed - 1 tsn
3. Curd - 1/2 cup
4. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek (uluva) - 1/2 tsn
Curry leaves - 1 spring
5. Salt - to taste
Method:
Grind the ingredients into a fine paste using a mixer and add the crushed mustard. Heat oil in a pan and fry red chilly. mustard seed , uluva and curry leaves for seasoning. Pour the ground ingredients with one cup water and salt. Boil till the water dries up. Allow to cool and add curd and stir well.
Tuesday 13 March 2012
Ginger pachadi (Inchi pachadi)
Ingredients:
1. Ginger (cut into small pieces) - 1/4cup
Grated coconut - 1 cup
Cuminseed (jeera) - 1tsn
2. Curd - 1/2 cup
3. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1/2 tsn
Curry leaves - 1 spring
Method:
Grind the ingredients in a mixer into a fine paste. Heat oil in a pan and fry the ingredients one by one. Add the ground ingredients with one cup water and salt. Stir and boil till it starts to boil. Allow to cool and add curd as per need and stir.
Note : Tamarind juice can be used instead of curd.
1. Ginger (cut into small pieces) - 1/4cup
Grated coconut - 1 cup
Cuminseed (jeera) - 1tsn
2. Curd - 1/2 cup
3. Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1/2 tsn
Curry leaves - 1 spring
Method:
Grind the ingredients in a mixer into a fine paste. Heat oil in a pan and fry the ingredients one by one. Add the ground ingredients with one cup water and salt. Stir and boil till it starts to boil. Allow to cool and add curd as per need and stir.
Note : Tamarind juice can be used instead of curd.
Monday 12 March 2012
mango ozhichukari
Ingredients:
1. Mango (half riped) cut into 1" square pieces - 1 cup
Green chilly or Thondan mulaku cut into two - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1/2 tsn
3.Red chilly cut into 2 - 2 nos
Mustard seed - 1/2 tsn
Fenugreek (Uluva) - 1/2 tsn
Curry leaves - 1 spring
4. Coconut oil - 1 1/2 tsn
salt - to taste
Method :
Cook mango and green chilly with salt and 1 cup water. Grind the ingredients no.2 in amixer with 1/4 cup water to a fine paste. Add this to the cooked mango . Add necessary water and salt. stir well and heat till it begins to boil. Tamarind juice of 1 to 2 tsn is addted if needed.
Heat oil in a pan and fry the item no.3 one by one and pour this to the curry.
1. Mango (half riped) cut into 1" square pieces - 1 cup
Green chilly or Thondan mulaku cut into two - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1/2 tsn
3.Red chilly cut into 2 - 2 nos
Mustard seed - 1/2 tsn
Fenugreek (Uluva) - 1/2 tsn
Curry leaves - 1 spring
4. Coconut oil - 1 1/2 tsn
salt - to taste
Method :
Cook mango and green chilly with salt and 1 cup water. Grind the ingredients no.2 in amixer with 1/4 cup water to a fine paste. Add this to the cooked mango . Add necessary water and salt. stir well and heat till it begins to boil. Tamarind juice of 1 to 2 tsn is addted if needed.
Heat oil in a pan and fry the item no.3 one by one and pour this to the curry.
Friday 9 March 2012
Jackfruit seed drumstick thoran (Chakkakkuru muringakka thoran)
Ingredients:
1.Jackfruit seed (chakkakkuru)
cleaned and cut lengthwise into 4 - 1 cup
Drumstick cut into 2" length and sliced
lengthwise - 1 cup (about 2 drumstick0
2. Grated coconut - 2 cups
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1/2 tsn
Garlic pieces - 3 nos
3. Coconut oil - 1 1/2 tsn
Red chilly (cut into two) - 2 nos
urududal (uzhunnu) - 1 tsn
Mustard seed - 1tsn
Curry leaves - 2 spring
4. Salt - to taste
Method
Cook the ingredients no.1 with salt and 1 cup water till a little water left. Crush the item no.2 with one spring curry leaves and add to the cooked vegetable. Boil till some more water is dried.
Heat oil in a pan and fry the red chilly, uzhunnu, mustard seed etc till brownish. Add the prepared vegetables and stir till the water dries up completely.
This is a nadan dish and very delicious.
1.Jackfruit seed (chakkakkuru)
cleaned and cut lengthwise into 4 - 1 cup
Drumstick cut into 2" length and sliced
lengthwise - 1 cup (about 2 drumstick0
2. Grated coconut - 2 cups
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1/2 tsn
Garlic pieces - 3 nos
3. Coconut oil - 1 1/2 tsn
Red chilly (cut into two) - 2 nos
urududal (uzhunnu) - 1 tsn
Mustard seed - 1tsn
Curry leaves - 2 spring
4. Salt - to taste
Method
Cook the ingredients no.1 with salt and 1 cup water till a little water left. Crush the item no.2 with one spring curry leaves and add to the cooked vegetable. Boil till some more water is dried.
Heat oil in a pan and fry the red chilly, uzhunnu, mustard seed etc till brownish. Add the prepared vegetables and stir till the water dries up completely.
This is a nadan dish and very delicious.
Egg Aviyal
Ingredients :
1.Egg (Cooked and cut lengthwise into 2 or 4) - 5 nos
2. Chilly sliced - 3 nos
Potato sliced - 1 no.
Drumstick cut into pices - 6 pieces
3. Grated coconut - 1 cup
Chilly powder - 1 tspn
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1/2 tsn
Garlic piece - 1 no
4.Coconut oil - 1 tsn
5. Curry leaves - 2 bunches
6.Salt - to taste
Method:
Grind ingredients no.3 with 1/4 cup water in a mixer for 1 minute so that the coconut should not be too ground.Pour this to a pan and add sliced chilly, potato, salt and 2 cup water and boil. When the water dries up to about one cup, add the cooked egg and boil till the water dries up completely. Add coconut oil and curry leaves.
This is very good for rice.
1.Egg (Cooked and cut lengthwise into 2 or 4) - 5 nos
2. Chilly sliced - 3 nos
Potato sliced - 1 no.
Drumstick cut into pices - 6 pieces
3. Grated coconut - 1 cup
Chilly powder - 1 tspn
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1/2 tsn
Garlic piece - 1 no
4.Coconut oil - 1 tsn
5. Curry leaves - 2 bunches
6.Salt - to taste
Method:
Grind ingredients no.3 with 1/4 cup water in a mixer for 1 minute so that the coconut should not be too ground.Pour this to a pan and add sliced chilly, potato, salt and 2 cup water and boil. When the water dries up to about one cup, add the cooked egg and boil till the water dries up completely. Add coconut oil and curry leaves.
This is very good for rice.
Wednesday 7 March 2012
FISH AVIYAL
Today, I am sharing the secrets behind a special dish, FISH AVIYAL!!
SMALL SIZED FISH IS GOOD FOR THIS DISH
INGREDIENTS
CLEANED FISH: 1/2 kg
GRATED COCONUT: 1 cup
SHALLOTS(chuvanna ulli): 5 nos.
GREEN CHILLIES: 3 nos.
DRUMSTICK (cut into small pieces): 10 nos.
CHILLY POWDER: 2 tsp.
MANGO (cut into small pieces): 1/2 cup
TURMERIC POWDER: 1/2 tsp.
SALT: to taste
METHOD
Grind the grated coconut, chilly powder, turmeric powder, shallots in a mixer for 1 minute so that the coconut should not be grind well. Add this to the cleaned fish along with drumstick , mango , greenchilly and two cup of water and salt. Cook with covered on a medium flame till the vegetables and fish cooked well. When the water dries up add a table spoon of coconut oil and curry leaves and off the stove.
Note: The fish should be fresh.
Use tamarind in absence of mango.
FISH AVIYAL
Today, I am sharing the secrets behind a special dish, FISH AVIYAL!!
SMALL SIZED FISH IS GOOD FOR THIS DISH
INGREDIENTS
CLEANED FISH: 1/2 kg
GRATED COCONUT: 1 cup
SHALLOTS(chuvanna ulli): 5 nos.
GREEN CHILLIES: 3 nos.
DRUMSTICK (cut into small pieces): 10 nos.
CHILLY POWDER: 2 tsp.
MANGO (cut into small pieces): 1/2 cup
TURMERIC POWDER: 1/2 tsp.
SALT: to taste
METHOD
Grind the grated coconut, chilly powder, turmeric powder, shallots in a mixer for 1 minute so that the coconut should not be grind well. Add this to the cleaned fish along with drumstick , mango , greenchilly and two cup of water and salt. Cook with covered on a medium flame till the vegetables and fish cooked well. When the water dries up add a table spoon of coconut oil and curry leaves and off the stove.
Note: The fish should be fresh.
Use tamarind in absence of mango.
Tuesday 6 March 2012
CABBAGE TORAN WITH EGG
latharajan
Hi friends, today I have a dish with cabbage. Try it to get a wonderful dinner.
INGREDIENTS
CABBAGE (grated): 2 cups
ONION(chopped): 2 nos.
GREEN CHILLY(chopped): 2nos.
COCONUT: 1 cup
TURMERIC POWDER: 1/2 tspn
EGGS: 4 nos.
COCONUT OIL: 1 tbs.
RED CHILLY: 2 nos.
MUSTARD SEEDS: 1 tspn
CURRY LEAVES: as per need
SALT: to taste
METHOD
Heat oil in a pan. When the oil is hot add mustard seed, curry leaves and red chilly to a slightly brown color. Add cabbage, onion and salt and stir fry. Stir when the cabbage is soft do not allow it to fry. Add coconut and stir for 5 minutes. Allow the water to dry up if any.
Beat the eggs and add salt and a pinch of turmeric powder. Heat oil and scramble the eggs and add this to the cabbage and mix.
Hi friends, today I have a dish with cabbage. Try it to get a wonderful dinner.
INGREDIENTS
CABBAGE (grated): 2 cups
ONION(chopped): 2 nos.
GREEN CHILLY(chopped): 2nos.
COCONUT: 1 cup
TURMERIC POWDER: 1/2 tspn
EGGS: 4 nos.
COCONUT OIL: 1 tbs.
RED CHILLY: 2 nos.
MUSTARD SEEDS: 1 tspn
CURRY LEAVES: as per need
SALT: to taste
METHOD
Heat oil in a pan. When the oil is hot add mustard seed, curry leaves and red chilly to a slightly brown color. Add cabbage, onion and salt and stir fry. Stir when the cabbage is soft do not allow it to fry. Add coconut and stir for 5 minutes. Allow the water to dry up if any.
Beat the eggs and add salt and a pinch of turmeric powder. Heat oil and scramble the eggs and add this to the cabbage and mix.
THE FINISHED CABBAGE THORAN AS PER THE RECIPE |
Have the meals with hot cabbage thoran
Sunday 4 March 2012
cucumber kichadi (Vellarikka kichadi)
Ingredients:
1. Cucumber cur into small pieces - 1 cup
2. Grated coconut - 1/2 cup
green chilly - 2 nos
Cuminseed - 1 tsn
3. Curd - 1/2 cup
4. Salt - to taste
5. Curry leaves - 1 bunch
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1 pinch
6. Coconut oil - 2 tsn
Method;
Cook the cut cucumber with one cup water and salt. Grind the ingredients no.2 with little water into a fine paste. Add it to the cooked cucumber with one pinch of crushed mustard seed. Boil till the water dries up. Allow it to cool. Add curd and stir well. Add salt if needed.
Heat oil in a pan and fry the ingredients no.5 and pour this to the curry.
This curry is a very special item in sadya.
1. Cucumber cur into small pieces - 1 cup
2. Grated coconut - 1/2 cup
green chilly - 2 nos
Cuminseed - 1 tsn
3. Curd - 1/2 cup
4. Salt - to taste
5. Curry leaves - 1 bunch
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1 pinch
6. Coconut oil - 2 tsn
Method;
Cook the cut cucumber with one cup water and salt. Grind the ingredients no.2 with little water into a fine paste. Add it to the cooked cucumber with one pinch of crushed mustard seed. Boil till the water dries up. Allow it to cool. Add curd and stir well. Add salt if needed.
Heat oil in a pan and fry the ingredients no.5 and pour this to the curry.
This curry is a very special item in sadya.
MULAKU KARI
INGREDIENTS
Thondam mulaku(big chilly)cut into small pieces: 1/2 cup
Small onion(cut into small pieces): 1/2 cup
Chilly powder: 1 tspn
Coriander powder: 1 tspn
Asafoetida powder: 1 tspn
Tamarind juice: 2 cup
Coconut oil: 1 tbsn
Salt: to taste
Heat oil in a pan. Add mulaku and onion and fry till it becomes brownish. Add tamarind juice, salt and asafoetida powder and boil till the water dries up to one cup. Add chilly powder and coriander powder. Boil for 1 minute
This is a good side dish for rice.
Saturday 3 March 2012
Mulaku pachadi
Dear all,
Today hereis ozhichu kari with green chilly.
Ingredients:
1.Green chilly - 6 nos
2. Grated coconut - 1 cup
cuminseed : 1/2 tsn
3. Tamarind juice - 1/4 cup
4. Red chilly - 2 nos
Mustard seed - 1 tsn
Coconut oil - 1 tbsn
Curry leaves -
5 Salt - to taste
Method
Cook green chilly with 1/2 cup water. Grind cooked green chilly with ingredients no.2 into a fine paste. Add tamarind juice and salt to taste. Pour water as per need.
Heat oil in a pan and add red chilly, mustard and curry leaves. Pour the prepared dish and heat till it becomes to boil. Do not allow to boil.
This curry is good for rice.
Today hereis ozhichu kari with green chilly.
Ingredients:
1.Green chilly - 6 nos
2. Grated coconut - 1 cup
cuminseed : 1/2 tsn
3. Tamarind juice - 1/4 cup
4. Red chilly - 2 nos
Mustard seed - 1 tsn
Coconut oil - 1 tbsn
Curry leaves -
5 Salt - to taste
Method
Cook green chilly with 1/2 cup water. Grind cooked green chilly with ingredients no.2 into a fine paste. Add tamarind juice and salt to taste. Pour water as per need.
Heat oil in a pan and add red chilly, mustard and curry leaves. Pour the prepared dish and heat till it becomes to boil. Do not allow to boil.
This curry is good for rice.
Friday 2 March 2012
Ladies finger aviyal (Vendakka aviyal)
Ingredients:
1.Ladies finger (cut into 2" lenth and slice lenthwise into 4) - 1 cup
Green chilly - sliced lengthwise - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1/2 tsn
Garlic - 2 pieces
3. Coconut oil - 1 tbsn
Salt and curry leaves - as per need
Method:
Grind ingredients no.2 with 1/4 cup water for 1 minute. Coconut should not be too ground.
Heat oil in a pan and fry ingredients no.1 till the ladies finger changes its colour. Add the ground ingredients with 1/4 cup water and salt, stir and boil till the water dries up. Add 1/2 tsn coconut oil and curry leaves.
This is good for rice.
1.Ladies finger (cut into 2" lenth and slice lenthwise into 4) - 1 cup
Green chilly - sliced lengthwise - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1/2 tsn
Garlic - 2 pieces
3. Coconut oil - 1 tbsn
Salt and curry leaves - as per need
Method:
Grind ingredients no.2 with 1/4 cup water for 1 minute. Coconut should not be too ground.
Heat oil in a pan and fry ingredients no.1 till the ladies finger changes its colour. Add the ground ingredients with 1/4 cup water and salt, stir and boil till the water dries up. Add 1/2 tsn coconut oil and curry leaves.
This is good for rice.
Thursday 1 March 2012
Stem of spinach and cucumber curry (Vellarikka cheerathandu curry)
Today I'm presenting a thani nadan ozhichu kari.
Ingredients:
1.Stem of spinach(cheerathandu)
Cut into 2" length - 10 pcs
Cucumber cut into 1" square pieces - 1 cup
Green chilly cut into two - 3 nos
Mango cut into 1" square pieces - 1/4 cup
2. Grated coconut - 1 cup
chilly powder - 3/4 tsn
Turmeric powder - 1/2 tsn
Cuminseed ( jeera) - 1/2 tsn
3.Coconut oil - 2 tsn
Red chilly (whole) - 2 nos
Mustard seed - 1/2 tsn
fenu greek (uluva) - 1/2 tsn
Curry leves and salt - as per need
Method:
Cook ingredients No.1 with one cup water and salt. Grind the ingredients no.2 together in a fine paste. Add it to the cooked vegetables with necessary water. Put on the stove and heat till it begins to boil. Do not allow to boil. Switch off the stove.
Heat oil in a pan and fry the red chilly, mustard and fenugreek. Add curry leaves and pour it to the curry.
Note: In case of nonavailability of mango add tamerind juice as per your need.
Ingredients:
1.Stem of spinach(cheerathandu)
Cut into 2" length - 10 pcs
Cucumber cut into 1" square pieces - 1 cup
Green chilly cut into two - 3 nos
Mango cut into 1" square pieces - 1/4 cup
2. Grated coconut - 1 cup
chilly powder - 3/4 tsn
Turmeric powder - 1/2 tsn
Cuminseed ( jeera) - 1/2 tsn
3.Coconut oil - 2 tsn
Red chilly (whole) - 2 nos
Mustard seed - 1/2 tsn
fenu greek (uluva) - 1/2 tsn
Curry leves and salt - as per need
Method:
Cook ingredients No.1 with one cup water and salt. Grind the ingredients no.2 together in a fine paste. Add it to the cooked vegetables with necessary water. Put on the stove and heat till it begins to boil. Do not allow to boil. Switch off the stove.
Heat oil in a pan and fry the red chilly, mustard and fenugreek. Add curry leaves and pour it to the curry.
Note: In case of nonavailability of mango add tamerind juice as per your need.
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