Salmon Fish Fry

Salmon is my favourite variety of fish it taste delicious when it is fried and also good for health rich in Omega 3. I like the colour of  fish, before marriage my amma often cook fried fish for us. But, we get only dam fish in our amma's place if we need to buy sea fish then have to go Fish market. My Hubby was born and raise in Coastal place, but he doesn't like to eat fish. He use to choose the good taste fish for me from our fish market here and sometimes cook fish fry for me but he never tasted even a single bit piece. After marriage only i started to eat and cook the  Prawns n Crabs, before that i never seen it in our mom's place. This week is Meen Vaaram (Fish Week) in my house going to cook different fish on daily, today am planning to make Butter fish kulambu first time in my life.

My Hubby brought me different variety of fish for this week, yesterday i cooked the Salmon fish fry tried from my Sister-in-law Sridevi's recipe in her blog and it tasted very good. My Great Chef Hubby and SIL are good in cooking all kinds of foods esp Seafood. Both of them showed interest in cooking from their childhood that time itself they discovered new recipes in their kitchen still it is continuing. I like all the recipes from my SIL's blog esp this Salmon Fish Fry and Rasgulla, don't miss to check out in her space. Here, is the recipe for the Salmon Fish Fry as follows,

Ingredients:

1.Salmon steaks - 2 pieces
2.Red Chilli Powder - 3 tsp (I use kashmiri red chilli powder it won't taste too strong, you can use accor to ur preference)
3.Salt as reqd
4.Turmeric powder - 1 tsp
5.Canola Oil - approx 2 tbsp
6.Curry leaves few strings

Preparation:

1.Clean the Salmon Steaks, add the chilli and turmeric powders, curry leaves, salt and 1 tsp oil ( i use little bit of oil while marinating the fish, it helps to stick the masalas to the fish you can also avoid the oil).
2.Leave it to marinate for 1 - 2 hrs and also you can store the marination in air tight box keep it inside the freezer can use it easily for any time.
3.After Marination, heat the 1 tbsp of oil in non-stick small frying pan and fry the marinated Salmon fish on all sides can add the oil if required while frying.(adding curry leaves while frying gives nice flavour and the crispy curry leaves taste good with fish fry)
4.Now the Tender and Succulent Salmon fish Fry is ready to serve hot with hot Rasam rice. The best accompaniment for Fish fry is with Rasam Rice, taste very good i always enjoy fish fry with this combination.

Tomato kuruma ( தக்காளி குருமா )

Thakkali (Tomato) Kuruma is very popular dish in Kongunadu, it is the best accompaniment for Idli n dosai in our place. My amma often cook this Kuruma for Idli, it taste yummy with hot soft n spongy idlies. I use to call this kuruma in the name of Manjal Kuruma, My amma cooks very yummy n Delicious traditional kongunadu food for us, She got special quality of good hands in cooking non-veg recipes especially i like kola urundai, Biryani, Sandhagai, Aama vadai n Aviyal the list goes on like this there is no end of my favourite amma's cooking food. Here, my Hubby also like this kuruma very much everytime while making Idli atleast one day for side i wont miss to cook it.

Ingredients:

1.Sliced onions - 1 big
2.Curry leaves - few
3.Chopped Coriander leaves - few
4.Canola Oil - 2 tbsp
5.Slitted Green Chillies - 3 no's
6.Salt - as required

For Grinding:

1.Grated Coconut - 1/2 cup
2.Roasted chana dhal - 5 tbsp
3.Saunf /Fennel Seeds - 1 tsp
4.Kus kus ( poppy seeds) - 1 tsp
5.Garlic bulbs - 4 nos
6.Turmeric powder - 1/2 tsp

For Grinding :(separately)
1.Tomato - 5 large
(Finely grind the tomatoes in separate jar and keep it aside, Don't use sour taste tomatoes)


For Seasoning:

1.Cinnamon sticks  - 2 sticks
2.Cloves  - 4 nos
3.Cardamon - 3 nos

Method :

1.Heat oil in the pan, Season the spices to golden brown follow with curry leaves, Green chillies and Sliced Onions. Saute it well till the onion turns translucent.
2.Meanwhile, Grind the tomatoes to fine puree and grind the coconut n masalas to fine paste.
3.Now add the tomato puree into the pan, cook in medium flame for 5 mts . Then add the grounded coconut masala and required amount of salt to the kuruma.
4.Stir it well till all the ingredients mix together. Cook in medium flame and close the pan with the lid to cook for 10 mts or till the raw smell goes off.
5.Finally turn off the fire , add the chopped coriander leaves and close the lid.
6.Now the Yummy n Delicious Tomato kuruma is ready to serve with soft Idlies. You should try to have like this pour the kuruma on top of the hot idlies and leave it for 2 mts n then have it . Woooww!!!! there is no words to express that Yummy taste of the idli soaked in kuruma it taste very good.

[Note: The Consistency of the Tomato kuruma should be in semi - liquid state. You have to stirr it well often and cook in medium flame while it is boiling, cos of roasted chana it will burn at the bottom.]


I am Passing My Mom's Tomato Kuruma to Shabitha's Celebrating Mom's Event and to Mother's Day Event by Jyothi.

Pad Thai Rice Noodles and Chicken Satay with Spicy Peanut Butter Sauce

Thai cuisine is rich in coconut milk and nice aromatic food recipes with peanuts. It is very easy to prepare and cook it quickly, it will also taste good. For my Hubby's B'day cooked Thai food recipes, i have posted few before and now am posting the other 2 recipes from the menu. I used the store bought pad thai sauce, it's bit of tangy taste. The main ingredient in Thai cuisine can see lot of peanuts in most of recipes, they will use it as whole or in crushed or in paste form. It gives aroma to the recipes and makes good taste, here for Chicken satay i made spicy peanut butter sauce. Woow!!! it tasted yummy with the chicken satay, chicken satay is bit much spicy and the sauce is mild spicy so this combination worked out very well. We enjoyed all the recipes on that day, very pleasant not much spicy. Here, the recipe for the Pad thai rice noodles and for Chicken Satay with Spicy Peanut butter sauce as follows.

FOR PAD THAI RICE NOODLES:

Ingredients:

1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup


Preparation:

1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and  mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.

CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE

Ingredients:

1.Boneless Chicken Breast Pieces - 1

2.Coriander powder - 1 tsp

3.Red chilli powder - 1 tsp

4.Lemon juice - 2 tsp

5.Salt - to taste

6.Turmeric Powder - a big pinch

7.Canola or peanut oil - 1 tbsp

8.Wooden skewers - 6

For Spicy Peanut Butter Sauce:

1.Smooth Peanut butter - 2 tbsp

2.Coconut milk - 1/2 cup

3.Lemon juice - 1 tsp

4.Red chilli powder - 1 tsp

5.Salt - to taste

6.Sugar - a pinch

Preparation:

1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.

2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.

3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.

4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.

5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.

6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.

7.Now grill the chicken satays on both the sides in grill pan till it fully done.

8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.

Malai Kofta

Malai kofta is the rich and creamy gravy with loads of cream and paneer, is famous in India. I tried this gravy in restaurants and here in our friends house, but i haven't tried myself before. I thought it would be a long process to do this gravy and koftas, but i came to know very smooth and easy to cook in 30 minutes from my friends Mriganayani and in Gulmohar  Nostalgia's  page. This is the first time am trying the Malai Kofta and it came out perfect.

I would like to tell something about Mriganayani, She is having the special quality of good hands in cooking. She is the first one gave me an award for my blog to appreciate the new bloggers. It was great surprise for me on that day and also felt very happy for her appreciation. Gulmohar and Nostalgia are my good friends, they are very sweet persons and friendly.They got nice blog with eye candy pictures of recipes. After i started to blogging got my dearest and best friends in my life, am feeling soo happy on this.

Here is the Recipe for you:

Ingredients:

For Kofta:

1.Boiled and skinned Potato - 1 big
2.Finely chopped carrot - 5 tbsp
3.Finely chopped Beans - 5 tbsp
4.Green Peas - 3 tbsp
5.Paneer - 2 tbsp
6.Salt - to taste
7.Garam Masala - 1 tsp
8.Canola oil for deep frying
9.All purpose flour for rolling if necessary

For Gravy:

1.Sliced Onions - 2 medium
2.Chopped Tomatoes - 2 no's
3.Ginger - 1 tbsp
4.Garlic - 5 pods
5.Cashew nuts - 6 whole nuts
6.Poppy seeds - 1 tbsp
7.Turmeric powder - 1 tsp
8.Cumin seeds - 1 tsp
9.Coriander seeds - 1 tsp
10.Red chilli powder - 1 tsp
11.Salt - to taste
12.Oil - 1 tbsp
13.Low Fat Cream - 1/2 cup

Preparation :

First Soak the Poppy seeds and Cashew nuts in the water and then start your cooking process.

For Kofta:

1.Boil and peel the potatoes in one bowl, mash it with the help of fork.
2.Boil the green peas, finely chop the carrot and beans and fry the 3 veggies in little bit of oil in the pan to get rid of the moisture in the veggies.
3.Meanwhile make the paneer out of the milk (Out of  250 ml of milk i got 2 tbsp of paneer, thats enough for my kofta) If you think need more means you can use extra milk.
4.It's an easy process just make the milk to boil and add little bit of lemon juice instantly milk starts to curdle squeeze the water out with the help of cheese or cotton clothes.
5.Now add all the veggies, garam masala, salt, and paneer into the mashed Potato and mix it well.Make small balls out of it and keep it aside in the plate.
6.Heat oil in the pan and deep fry those balls till golden brown no need to wait for long time.
7.If the balls get spread out in the oil means just roll the balls in the cake flour or all purpose flour and then deep fry it.
8.Now drain the oil in the kitchen towel and keep it aside.

For Gravy:

1.Dry roast the cumin seeds and coriander seeds in the frying pan till the aroma comes out  and grind it to fine powder.
2.Heat 1 tsp of oil in the same pan, Saute the sliced onions, ginger and garlic.
3.Then add the chopped tomatoes and salt, Braise it well till it turns pulpy.
4.Follow with turmeric powder and red chilli powder, leave it to cook.
5.Allow the mixture to cool and grind it nicley to fine paste.
6.Heat 1 tbsp of oil in the same pan and pour the grinded paste, allow it to cook in medium flame till the oil separates around the edges.
7.Meanwhile grind the poppy seeds and cashew nuts to fine paste.
8.Now add the roasted cumin n coriander powder to the gravy. After 5 mts add the cashew paste and mix it well.
9.After the oil separates around the edges take off the pan from the fire and add the low fat or heavy cream to the gravy.
10.Transfer the gravy to the serving bowl and before serving add the fried koftas.
11.Now the delicious and Yummy Malai Kofta is ready to serve with rotis or with Pulao.
12.We enjoyed this yummy and creamy Malai Kofta with peas pulao for our yesterday's dinner.

Note:

1.The gravy should be in thick consistency, if you like to add little bit of hot water it is fine but don't add the koftas into the gravy it will turns soggy immediately.
2.Try to add the koftas just before serving then only it will be crispy or else it will turns soggy.
3.By adding the roasted cumin and coriander seeds powder into the gravy it  gives nice aroma.
4.I used only low fat cream for the gravy.

Ugadi Celebrations

Happy Ugadi Wishes to all my Blogger Friends.

The New year festival (Ugadi) celebrated in Andhra Pradesh and Karnataka, Gudi padwa in Maharashtra. Ugadi festival comes in spring season, it is the first season Ugadi is the New Year and New Beginnings of all New Business on this Auspicious day. It is the season for mangoes and Sugarcanes, with these seasonal fruits we make "Ugadi Pachadi" with raw mangoes ,neem flowers and jaggery from sugar cane on this auspicious day. Ugadi Pachadi  is the combination of sweet , bitter and sour, it symbolises the true life. We get fresh mangoes from our field and my Mom makes tongue tinkling Mango Pickles in this season.

My mom use to begin the preparations a week ahead . On that day, we wake up early in the morning and take oil bathe, decorate our house with mango leaves ( Mavilai thoranam) and decorate the pooja room with jasmine flowers. She prepares the sweets a day before itself like Bobbatlu ( Opputtu) and Athirasam.

On Ugadi day, We use to fast in the morning after the prayer have our lunch with Ugadi Bhojanam ( Ugadi Feast). She cooks lot of recipes for our lunch Rice, White Pumpkin Sambar, Tomato rasam, yellow Pumpkin curry with beans,Pulihora,Udhu Vadai ( Methu Vadai), Aval Paal Payasam,Appalam and Mango Pickle.

Here, on yesterday we celebrated our Ugadi festival as in the same way. In the evening we have done our prayer after my hubby came from work. Our dinner with Ugadi Bhojanam Rice, Brinjal sambar, Tomato rasam, Potato fry,Masala Vadai, Rice n Moong dal Paal Payasam, Appalam . My hubby came early on yesterday,Once i finished all the cooking preparations we offered the food to the God and then had our dinner.

Rich Creamy Paneer Peas Masala/Shahi Paneer

Ingredients:

1.Indian cottage cheese or paneer - 200 gms ( i used store bought)
2.Frozen peas - 5 tbsp
3.Low fat Cream - 5 tbsp
5.Cashews - 6 whole nuts.
6.Chopped Onion - 2 no's
7.Tomato puree - 5 tbsp
8.Kashmiri Red chilli powder - 1 tsp
9.Coriander powder - 1/2 tsp
10.Garam Masala - 1/2 tsp
11.Fried onions - 3 tsp ( for garnishing)
12.Turmeric powder - 1 tsp
13.Salt - to taste
14.Canola oil - 2 tbsp
13.Cumin seeds - 1 tsp
14.Ginger - small piece
15.Garlic - 5 pods
16.Kus kus/poppy seeds - 4 tsp

Preparation:

1.First fry the paneer cubes, i bought the paneer from Indian store and cut into cubes fry it in oil till light golden brown in medium fire.Keep it aside.
2.Heat oil in the pan, Fry the onions ( leave about 5 tbsp of onion for frying),ginger,garlic for a while. Then add the tomato puree ( i used canned puree) cook for a while.
3.Leave it to cool and grind to fine paste.
4.In separate pan fry the poppy seeds and cashew nuts in little bit of oil, allow it to cool and grind to fine powder.Keep it aside.
5.Again heat oil in the heavy bottom pan, season with cumin seeds  and add the remaining chopped onions fry for a while with red chilli powder.
6.Then add the grounded tomato n onion paste saute in a medium flame , after 5 mts add turmeric powder,coriander powder,garam masala ,cashew n poppy seeds powder.frozen peas and salt.
7.Allow it to cook in medium fire till the oil comes on the surface, close the pan with the lid.
8.Before transfer the gravy to the serving bowl add the low fat cream to this mixture. Stir it well and then add the fried paneer cubes.
10.Transfer the Shahi paneer to the serving bowl and garnish with Fried onions.
11.Now the Rich Creamy Shahi Paneer is ready to serve with roti or with biriyani.
12.We enjoyed this Rich Creamy and Yummy Shahi paneer with chicken biriyani for Lunch and For dinner with roti.

Note:

This Shahi paneer is rich in texture by adding cream and cashew paste, i tried to reduce by adding lot of fat ingredients for that i used canola oil instead of butter for frying, i used only 4 small cubes of paneer and i used low fat cream instead of heavy cream. Cashew nuts i used from my snacks roasted n salted nuts. I use to cook this rich creamy kuruma only once in a month, becoz it contains lot of rich ingredients. What soever it tasted yummy with Chicken biriyani.

This delicious Aappam is going to be a part of:

Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi

Brinjal /Egg Plant/Aubergine Curry

Ingredients:

1.Brinjals - 12 no's ( i used slim brinjal, not round one)
2.Sliced onions - 1/2
3.Chopped Garlic - 3 pods
4.Curry Leaves - few
5.Tamarind Pulp - 2 tbsp

6.Salt - to taste

7.Turmeric powder - 1 tsp

For Seasoning:


1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Cumin/Jeera Seeds - 1/2 tsp

To Roast and Grind to powder:

1.Sesame Seeds ( white or black) - 2 tsp
2.Peanuts - 1 tsp
3.Chana Dal - 1 tsp
4.Coriander Seeds - 1 tsp
5.Dry Red Chillies - 4 no's
6.Urad Dal - 1 tsp

Preparation:

1.Toast all the ingredients with 1/2 tsp of oil , leave it cool and grind to powder. Keep it aside.
2.Heat oil in the kadai or heavy bottom pan, season the items and add the curry leaves, Garlic and sliced onions. Saute for a while till turns translucent.
3.While sauting the onions cut the brinjals in length wise and add it to the onions.
4.Turn the brinjals gently have to stick with oil to all sides.Cook in medium fire and close the kadai with lid for 5 -10 mts turns half done.
5.Now add the turmeric powder,salt and ground powder, Stir it gently in medium flame or else it will burn at the bottom cos of powders.
6.Follow with tamarind pulp and add little bit of hot water to cook.
7.Close the kadai with lid and leave it to cook in medium flame. In between open the lid and turn the brinjals gently and add little bit oil around the edges.
8.After the gravy turns dark colour and oil came around the edges its done.
9.Now the Slurrping Brinjal Curry is ready to serve with plain rice and Rasam.
10.We enjoyed this delicious Brinjal curry with Rasam Rice for our Dinner.

Fried Meat Balls ( மட்டன் கோலா உருண்டை )

Before marriage, My mom use to make Kola urundai often on sundays with Chicken Biriyani, Mutton kola urundai, chicken gravy. This recipe is our family favourite, My mom starts to cooking on sundays from the morning itself for lunch. While cooking kola urundai , my mom call me to check the salt. After tasted one urundai i can't wait to taste the another one, like that i start to go up and down to taste. After marriage we came here and i dont know how to cook the kola urundai first.Then, i tried to cook after asking my mom. It came our right only after two times of flop in trying the recipe. My hubby likes the kola balls with rice and rasam, he don't like to eat too spicy foods. So, i use to reduce the spice amount in adding to the kola urundai. Now i cook kola urundai atleast once in a month on sundays or for our weekdays dinner.Here is the recipe for you.

Ingredients:

1.Minced lamb - 500 gms

2.Chopped onions - 1 big 

3.Chopped coriander leaves - few

4.Chopped curry leaves - few

5.Salt - to taste

6.Oil for deep frying

7.Turmeric powder - 1 tsp

8.Minced garlic - 5 pods

Grind to powder :

1.Red chillies - 6 no's ( it depends upon the hot)

2.Fennel seeds - 1 tsp

3.Cloves - 3

4.Cinnamon stick - 1"

5.Roasted chana dhal - 5 tbsp

6.poppy seeds - 2 tsp

Preparation:

1.Grind to fine powder the ingredients and keep it aside.

2. Clean the minced lamb and blend it roughly in the small jar with half of the chopped onions and garlic pods.

3.Now mix all the ingredients in the bowl except oil for deep frying.

4.Heat oil in the kadai, meanwhile make 2 small balls first to check the seasonings.

5.Deep fry the kheema balls in medium fire, it will takes time to cook inside. After started to change golden brown take out from the hot oil.

6.Now check the taste and add according to your preferences. If it starts to spread in the oil means add little bit of roasted chana dhal powder to the mixture and make it stiff.

7.Deep fry the other kheema balls like the same.

8.Leave the kola urundai in the kitchen towel.

9.Now the delicious kola urundai is ready to serve. I like this kola urundai with rice and rasam.

Note :

1.Kola urundai mixture should be stiff, don't grind the onions to paste it will start to leave water. Just grind the onions roughly.

2.Put the fire in medium, becoz if it is too hot the balls turn to brown immediately without cooking inside.

Easy Shrimp Gravy (இறால் தொக்கு)

Ingredients:

1.Shrimps - 500 gms
2.Chopped Onions - 1 1/2 big
3.Chopped tomatoes - 2 small
4.Kashmiri chilli powder - 2 tsp
5.Turmeric powder - 1/2 tsp
6.Salt - to taste
7.Curry leaves - few
8.Garam Masala powder - 1 tsp
9.Ginger Garlic paste - 2 tsp

For seasoning:

1.Canola oil - 3 tbsp
2.Fennel Seeds - 2 tsp

Preparation:

1.Heat oil in the non stick frying pan and season the fennel seeds. Add the curry leaves and onions , saute it well till the onion turns translucent. ( Adding more onions gives good taste )
2.Now add the gingergarlic paste till it turns golden brown, cook it in medium fire.
3.At this time add the powders ( frying chilli,garam masala,turmeric gives dark colour to the recipe ) to the sauting onion mixture fry for 2 mts.
4.Braise the tomatoes with salt in the frying pan ( take out the tomato seeds , juices and chop it) close the pan with the lid and leave it to cook to mash.
5.After the oil separates on the edges, now add the cleaned shrimps ( i bought cooked frozen baby shrimps) and stir it well.
6.Cook the shrimps in medium fire no need to add water, Shrimp itself leaves water and close the lid to cook for 10 mts.
7. After 10 mts open the lid and allow the water to evapourate , it should be thick gravy texture.
8.Serve hot the Spicy and easy Shrimp Gravy with plain rice and Rasam.
9.We enjoyed this Spicy Yummy Shrimp Gravy with Rice and Paruppu Rasam for our yesterday's Dinner.

Lamb Fry ( மட்டன் வறுவல் )

Ingredients:


1.Cooked Lamb pieces from lamb kuruma
2.Sliced onions - 1 big
3.Sliced Tomatoes - 1 big
4.Sliced Garlic - 8 pods
5.Black Pepper powder - 3 tsp
6.Oil - 2 tbsp
7.Salt - few to cook onions and tomatoes
8.Coriander leaves - few

Preparation:

1.Heat oil in the frying pan, saute the Garlic to golden brown and onions to translucent.
2.Then add the tomatoes and salt, Close the pan with lid to cook.
3.Now add the black pepper powder stir it well. Then add the cooked lamb pieces from kuruma to the frying pan.
4.Put the fire in medium and turn it well and leave it to cook turns gravy.( the oil should separate around the edges)
5.After the gravy turns dark colour sprinkle the coriander leaves on top.
6.Transfer to the serving dish and Enjoy the Lamb fry with Rasam Rice, Plain rice or with Biriyani.
7.Yesterday was a Lamb Special in our house, We enjoyed the tasty and delicious yummy Lamb Biriyani with Lamb Fry.

Ivy Gourd Stir Fry

Ivy gourd stir fry is my new one, i haven't tried before after i came across http://umasculinaryworld.blogspot.com/. I thought to cook the Kovakkai (Ivy Gourd) stir fry and it came out very nice, its very easy recipe too.My hubby liked it much and he tried with curd (yoghurt) rice.Before start to cook, browsed about Ivy gourd came to know its very healthy veggie.

Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii.

Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.

Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.

Ingredients:

1.Sliced Ivy gourd - 200 gms

2.Chopped onions - 5 tbsp

3.Minced Garlic  - 3 pods

4.Red chilli powder - 1 tsp

5.Turmeric powder - a pinch

6.Canola oil - 1 tbsp

7.Curry leaves - few

8.Mustard seeds - 1 tsp

9.Salt - to taste

Preparation:

1.Heat oil in the pot, season the mustard seeds and then the curry leaves.

2.Now add the chopped onions and minced garlic, saute it for a while till the onions turns translucent and the garlic turns golden brown.

3.Its time to add the sliced ivy gourd, stir it well for 5 mts. add the chilli powder, turmeric powder and salt.

4.For this it may need bit much of oil to fry.Try to fry the veggie in medium fire and close the pot with the lid.

5.After 5 mts  add the little bit of water, dont add much ( becoz it should fry it in the oil itself).

6.Check the veggie turns tender then its time to serve it hot with plain rice and dhal.

7.We tried the Ivy gourd fry with Curd rice, it tastes yummy.

Mixed Veg Curry(Avial)

Ingredients:
1.Diced Mixed Vegetables - 2 cups
(Raw Banana,Carrots,Beans,Butter Beans,White Pumpkin,Drumstick)
2.Coconut Oil - 1 tbsp
3.Curry Leaves with stem - 2
4.Curd - 1/2 cup
5.Mustard seeds - 1 tsp

For Grinding:
1.Grated Coconut - 4 tbsp
2.Green Chillies - 4 nos
3.Cumin seeds - 1 tsp

Method:
1.Grind the ingredients and keep it aside.
2.Cook the vegetables without leaving the whistles.
3.Heat the oil in the wok and season with mustard seeds , curry leaves.
4.Now add the cooked vegetables,grounded paste ,curd and salt.
5.Leave it for 5 minutes till the raw smell goes off.
6.Serve the Avial with Hot Rice , Dhal ,Morkuzhambu.

Tomato Chutney - 1

Ingredients:
1.Chopped Tomatoes - 4 nos
2.Garlic pods - 3 nos
3.Curry Leaves - few
4.Oil - 1 tbsp
5.Red Chilli Powder - 3 tsp
6.Turmeric Powder - 1 tsp
7.Mustard Seeds - 1 tsp
8.Sliced Onions - 1/2
9.Salt - to taste

Method:
1.Heat the oil in a pan and season the mustard seeds , Curry Leaves.
2.Now add the garlic pods and sliced Onions,saute it well .
3.Then add the chopped tomatoes and saute it till the tomatoes got smash.
4.Add the turmeric powder,red chilli powder and Salt.
5.Leave it to cook till the oil spreads on the top.
6.This tomato chutney can serve for Chapathi and for Idli,Dosai.

Kovai Brinjal Tomato Chutney

Ingredients:
1.Brinjals - 5 nos
2.Tomatoes - 3 nos
3.Green / Red Chillies - 3 nos
4.Curry Leaves - few
5.Garlic Pods - 3 nos
6.Small Onions - 1/2 cup
7.Oil - 1 tbsp
8.Salt - to taste

Method:
1.Heat the oil in a pan and season the mustard seeds ,Curry Leaves.
2.Add the chopped onions,chillies and saute it well.
3.Now add the Garlic pods,Brinjals,Tomatoes,Salt and saute it for 5 minutes.
4.Saute it for 5 to 10 minutesand close the lid cook for 3 whistles.
5.After the whistles opn the lid and smash the chutney with paruppu mathu or smash it with the back side of the Karandi or spoon.
6.Serve this Kathrikkai Thakali Chutney for Hot Idlis.

Tomato Chutney - 2

Ingredients:
1.Chopped Tomatoes - 2 nos
2.Sliced Onions - 1 1/2 nos
3.Red Chillies - 3 nos
4.Urad Dhal - 1 tbsp
5.Grated Coconut - 2 tbsp
6.Curry Leaves - few
7.Mustard Seeds - 1 tsp
8.Oil - 1 tbsp

Method:
1.Heat the oil in a pan and add the Urud dhal.
2.Then add the sliced onions,Red Chillies and saute it for a while till it turns light golden brown.
3.Now add the chopped tomatoes and mix it well till the tomatoes gets smash.
4.Take all these things out from the pan and lastly fry the grated coconut to light golden brown.
5.Grind all the things in a Mixie to a smooth paste.
6.Heat the oil in a frying pan and season the mustard seeds ,Curry leaves.
7.Pour it on the top of the chutney.
8.Serve the Hot Tomato Chutney for Idli,Dosai.

Kadalai Paruppu Tuvayal

Ingredients:
1.Chana Dhal - 1/2 Cup
2.Grated Coconut - 5 tbsp
3.Dry Red Chillies - 3 nos
4.Tamarind - little bit
( Naphthalaene ball size)
5.Curry Leaves - few
6.Garlic Pods - 3 nos
7.Salt - to taste
8.Oil - 1 tbsp

Method:
1.Heat the Oil in a pan and put the curry leaves,garlic pods to fry.
2.Add the tamarind , red chillies and chana dhal to fry.
3.After chana dhal got roasted now add the grated coconut and fry it till the coconut turns light golden brown.
4.The coconut and chana dhal should be in Light goldenbrown color.
5.Now grind all the things to a coarse consistency.
6.Serve the Paruppu thuvayal for Rasam Rice or with Hot Kanji.
7.If you dilute the thuvayal,can also use it for Dosai and Idli.

Chicken and Vegetable Kebab

Ingredients:

1.Chicken Breast - 300 grams

2.Red and Green Bell Peppers - 1 each

3.Onion - 1 ( cut into cubes like in the picture)

4.Salt - for seasoning

5.Mixed Herbs - a teaspoon

6.Lemon juice - for rolling

7.Minced Garlic - 6 pods

8.Worcestershire sauce - 3 tsp

9.Wooden or metal Skewers

10.Oil - for rolling

Method:

1.Cut the chicken breasts and veggies into chunks like in the picture.

2.Marinate the chicken and veggies in the sauce,salt,garlic and in mixed herbs , refrigerate for 3 hours before grilling.

3.My Hubby used wooden skewers, Drain the marinated juices and start to string the kebabs in the skewer bell pepper and chicken and onions.

4.The same way to string the rest of the pieces left in the bowl.

5.My hubby used cast iron Grill Pan, Grill the chicken and veggies with little bit oil on top.

6.Grill it till chicken turns tender and soft.

7.Serve it hot.

Coconut சட்னி ( தேங்காய் சட்னி )

Ingredients:

For Grinding:
1.Grated Coconut - 1 Cup
2.Green Chillies - 2 nos
3.Roasted Chana Dhal ( Pottukadalai) - 4 tbsp
4.Tamarind pulp - 1 tsp
5.Ginger - 1/4 tsp - finely chopped
6.Salt - as reqd for the taste

For Seasoning :
1.Oil - 1 tbsp
2.Splitted Black Gram dhal - 1/4 tbsp
3.Curry Leaves - 1 tbsp
4.Dry Red chilly - 1 no

Method:
1.Grind all the items under the Grinding menu with little water in the mixie.
2.Heat the Oil in a Kadai and season the items under seasoning,add this mixture with the grounded chutney.

[Note : 1.You can also substitute the Red chillies for green chillies.
2.You can also make the chutney without adding ginger and tamarind pulp.
3.You can also serve the coconut chutney without seasoning.]