FISH AVIYAL

latharajan

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.

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.

THE FINISHED CABBAGE THORAN AS PER THE RECIPE

            Have the meals with hot cabbage thoran

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.

MULAKU KARI

latharajan

    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

     METHOD


     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.

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.

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.

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.