FISH BUTTER MASALA

                       FISH BUTTER MASALA

Ingredients:
Boneless fish-150 gms.(I have used salmon)
Onion(big)-1 (cut into small cubes)
Tomato-1
Ginger garlic paste-2 tsp.
Kashmiri red chili-2-3
Chilli powder-1 tsp.
Garam masala-1/2 tsp.
Coriander powder-1tsp.
Cumin powder-1 tsp.
Salt-to taste
Kasuri methi leaves-1 tsp (crushed)
Tomato ketchup-2 tsp.
Butter-2tbsp.
Cashew paste-2 tbsp.(grind cashew with water)

Method:
1.Blanch the tomato in boiling water for 5 minutes .
2.Take out and peel the skin and discard it.

           

3.Make a puree of  the tomato with Kashmiri chili,coriander powder, chili powder,garam masala and cumin powder and keep it ready.

         

4.Place a kadai in a stove and add butter.
5.When its melted, add the onion and saute till golden brown.

          

6.Add the ginger garlic paste and cook till its raw smell goes off.
7.Now add the ground tomato puree,salt and cook well.
          

8.Cook till the butter seperates from the curry.
9.Now add 1 cup of water,ketchup and let it boil.
          

10.When raw smell goes off,add one more cup of water and let it boil.



11.Now add the fish cubes and close the lid and cook till the fish is 3/4th done.




12.Add the cashew paste and let them all boil together.

            

13.Sprinkle crushed kasuri methi leaves on top of the curry and off the stove.

           

14.Serve them hot with naan,kulcha,parotta,roti,chapati,pulav and many more.

GREEN GRAM CURRY

Ingredients:
Green gram- 1 cup(soaked overnight)
Ginger garlic paste- 1 tsp
Onion-1 (thinly sliced)
Tomato-1 (thinly sliced)
Green chillies-1 slit
Chilli powder-1 tsp
Coriander powder-2 tsp
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Coriander leaves-to garnish
Salt- to taste
Oil-1tbsp
Cumin seeds-1 tsp
Curry leaves-1 stick

Method:
1.Drain the soaked green gram water and pressure cook for 1 whistle with a cup of water,strain the water and keep it aside.
2.In a kadai,add oil and add cumin seeds,curry leaves and green chillies and saute.
3.Once it splutters,add onion and saute till golden brown.


4.Add ginger garlic paste and saute till raw smell goes off.
5.Add sliced tomatoes and let it cook till soft.
6.Now add all the powder listed above along with salt.


7.Cook till the raw smell goes and masalas are well combined.
8.Add the cooked green gram and mix well.
9.Add half a cup of water to it and mix till well combined.


10.Add coriander leaves and let it boil.
11.Green gram curry is simple yet tasty and healthy.
12.Serve with idiyappam, hot rice,chapathi,dosa and many more.
 

Note:
•Remove the whistle weight from the cooker soon after the whistle is down.
•Leaving it unopened for a long time may make the green gram too soft and mushy which spoils the taste of the curry.
•You can even cook the green gram in a open  vessel, but it may be time consuming.

AATUKAAL /PAYA SOUP

Ingredients:
Paya-1 leg
Onion-1 (cut into medium size cubes)
Turmeric powder-1 tsp
Pepper powder-to taste
Salt-to taste
Water-4-5 cups
(can add rice washed water for thickness)
Coriander leaves-for garnishing

Method:
1. Wash the Paya and keep it aside.
2. In a pressure cooker,add the paya,turmeric powder,onion,water and a pinch of salt.
3. Pressure cook them till it is soft.
4. Open the lid after the pressure is released.
5. Add water if the soup is too thick.
6. Add salt again if needed.
7. Let it boil nicely.
8. Add pepper powder and coriander leaves for garnishing.
9. Serve it hot.

Note:
1. Paya takes more time to cook.Leave more whistles than mutton.
2. Add pepper powder according to your spiciness.
3. Very thin soup will taste good than a thick one.

PARUPPU URUNDAI KULAMBU

Ingredients:

For Paruppu urundai:

Chana dal-1 cup

Toor dal-1/2 cup

Moong dal-1/4 cup

Onion(medium)-1/2(cut into very small cubes)

Saunf-1/2 tsp

Red chillies-2

Salt- to taste

For kulambu:

Onion(Big):1(cut into small cubes)

Tomato:1(cut into small cubes)
Green chilli: 2
Chilli powder: 1tsp
Coriander powder:1 tsp

Turmeric powder:1/4 tsp

Garlic -4-5 pods

Ginger- 1/2 inch (cut into very small cubes)

Coconut:1 Handful
Salt:to taste

Tamarind:2 lemon size (soak in hot water)

Coriander leaves:to garnish

For tempering:

Oil-1 tbsp

Saunf : 1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Curry leaves- 1 stick

Method:

1. Soak the dals for 2 hours.

2. Drain the water and grind it to a coarse paste adding red chillies and salt.

3. To this,add onion and mix well.

4. Make medium size balls and steam cook for 5 mins and set aside.

5. In a kadai, add oil and add all items under tempering and let it splutter.

6. Add onion and green chillies and saute well.

7.To this add tomato and blend.

8. Add all the powders listed and add salt.

9. Leave it for sometime until oil oozes out and till it becomes a nice paste.

10. Add water and tamarind paste and let it boil.

11. Grind coconut to a fine paste and add it to the gravy with little water.

12. Add the steamed dal balls to the curry and let it boil in simmer flame for 5-10 mins.

13. Sprinkle some coriander leaves and switch off the stove.

14. Serve this kulambu with hot rice,idli,dosa etc..

Note:

1.Make tasty paruppu urundai kulambu,even if you have left over dal vada batter.

VADACURRY

Ingredients:

For vada :

Channa dal -1 cup

Red chilli-2

Onion-1 medium(cut into very small cubes)

Saunf-1 tsp

Oil- for deep frying

For Curry:

Onion- 1 big (cut into very small cubes)

Tomato-1 medium (cut into very small cubes)
Ginger garlic paste-1 tsp
Green chillies-1
Chilli powder-1tsp
Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Pepper jeera powder-1/2 tsp

Garam masala powder-1/4 tsp
Coconut milk- 1/2 cup
Oil-2 tbsp
Salt- to taste
Coriander leaves-for garnishing

For Tempering:

Saunf-1 tsp

Cardamom-2

Cinnamon-1 inch
Cloves-2

Curry leaves- to taste

Method:

1.  Soak channa dal for 3 -4 hours and drain them.

2. Grind it to a coarse paste with red chilli and salt.

3. Add cut onion and saunf and mix well.

4. Deep fry them in hot oil putting small pinches of the dal mixture.

5. Fry till it is soft and don't make it crispy.

6. Remove from oil and leave it aside.

7. In a separate kadai,add oil and splutter items under for tempering.

8. Now add the ginger garlic paste and onion and saute till it is translucent.

9. Add tomato ,green chillies and saute well till the mixture becomes juicy.

10. Add all the powders to it and blend ,except pepper jeera powder.

11. When the oil starts oozing out,add little water and let it boil.

12. Now add the vadas and mash them slightly.

13. Let it boil and the masala will soak inside the vadas.

14. Just mix it nicely and let it become a thick gravy.

15. Add coconut milk ,pepper jeera powder and coriander leaves.

16. Vadacurry is ready to be served with chapathi,idli,dosa,idiyappam etc

                                       

Note:

1.You can use left over vadas for this without wasting it.

VEGETABLE STEW

Ingredients:
Onion-Big (cut into small cubes)
Vegetables-of your choice(I used beans,carrot,potato,cauliflower)
                   (cut lengthwise)
Ginger(grated)- 1 inch
Garlic-2-3 pods(cut thinly lengthwise)
Green chillies-3
Cardamom-2
Cloves-2
Cinnamon-1 inch
Pepper corns-6 (slightly crushed)
Bay leaves-1
Oil-3 tsp
Salt-to taste
Coconut milk-2 cups(1 cup thick+1 cup thin milk)

Coconut milk :
1.Grind the coconut with water and take the first thick milk.Filter and keep it aside.
2.Then add water again to the milk extracted coconut and grind it to get the thin milk.Filter and keep it aside.
3.Keep the thin and thick milk separately.
Method:
1.In a kadai,add oil and heat it.
2.To this,add cardamom,cloves,cinnamon,bay leaves and splutter.
3.Now add onion and green chillies and saute well.(do not make it golden brown).
4.When the onion becomes transparent,add garlic and ginger and saute well.
5.At once,add the vegetables and cook it with thin coconut milk and little water.
6.When its almost cooked,add the thick coconut milk and add salt.
7.Now reduce the flame to simmer and add crushed pepper corns.
8.Slightly boil and switch off the flame,as it will spoil the milk if u boil them too much.
9.Serve hot stew with aapam,idiyappam,idli,dosa etc...

NAVARATNA KURMA

Ingredients:
Onion-1 big (thinly sliced)
Tomato-1 medium (cut into small cubes)
Beans-1 cup (cut into 1 inch length)
Carrot-1/2 cup( cut into thick cubes)
Potato-2 medium(cut into thick cubes)
Peas-1/2 cup
Mint leaves-10 leaves 
Coriander leaves-1/2 cup
Cardamom-2
Cinnamon-1 inch
Cloves-2
Oil-2 tbsp
Salt- to taste
Water-1 cup

For grinding:
Coconut -1/2 cup
Saunf-1tsp
Cashew nut-5-6 pieces
Poppy seeds-1 tsp
Green Chillies-3-4
Ginger -1 inch


Method:
1.Cut all the vegetables and keep aside.
2.In a pressure cooker,add oil and add cardamom,cinnamon and cloves and let it splutter.
3.Add onion and saute well.
4.To this,add tomato and salt and mix well.
5.Now, add beans ,carrot,potato and peas and saute well.
6.Add mint leaves and coriander leaves to it.
7.Add water to it and pressure cook for 1 whistle.
8.Meanwhile,grind the items under 'for grinding' to a paste.
9.Release the pressure and add the grounded paste.
10.Cook till raw smell goes off.
11.Serve hot with chapati,parotta,idiyappam etc..