Wednesday, February 29, 2012

Varal Curry

Varal (Bral) - 1 kg
Shallots(kochulli) – 15 nos
Fenugreek seeds(Uluva) - 1 ½  tsp
Mustard - few
Redchilli- 5 nos
Onion – 1 medium
Chilly powder - 3 tbsp
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Salt - As required
Curry leaves - Few
Ginger-garlic paste - 2 tsp
Tamarind - 1 lemon size

Method of Preparation

Clean fish and cut into medium pieces. Heat oil in a Chatti, add mustard, fenugreek seeds, red chillies, Shallots and sauté well. Grind the shallots into paste. In the same pan, add oil and fry the onion paste, ginger-garlic paste, and sauté till brown. Add chilly powder and coriander powder, turmeric powder into it and sauté well. Add Tamarind water into it and put fish pieces into it. Put Curry leaves it  and cover and cook till fish is done. 
Pour coconut oil and server hot.

Friday, February 3, 2012

Tiger Prawns Roast


Tiger prawns-10nos
Chilly powder-1/2tsp
Turmeric powder -1/4tsp
Green chilly – 5nos  (paste)
Garam masala powder -1/4tsp
Garcincia (Kudampuli) -1 pod
Small onion -20 nos (chopped)
Salt- to taste
Coconut Oil- 2tbs
Curry leaves- a bunch

Method of Preparation

Wash prawns and de-vein. Then marinate the prawns with Green chilli paste, salt and Kudampuli for some time.
Now heat oil in a kadai and add Ginger, Garlic and  lots of curry leaves, then add chopped small onions. Saute them well. When it become brown add a ¼ tsp of turmeric powder half tsp of chilly powder and ¼ tsp of garam masala powder, salt and stir well. Add prawns to this and mix them well and sauté.
Saute it till brown…  tiger prawns is ready to serve ..Serve hot ..

Wednesday, December 23, 2009

Chettinad Chicken Curry

Chicken 1 kg
Onion - 3 nos
Tomato- 2 nos
Redchilli powder- 2 tbs
Coriander powder- 3 tsp
Turmeric powder - 1 tsp
Garam masala - 1tsp
Garlic - 8
Ginger - 2 inch piece
Cinnamon – 2 piece
Cloves – 3 nos
Curry leaves

For grinding
Red chillies – 4
Black pepper – 1tsp
Poppy Seeds (Khashakhasha)- 1 tsp
Fennel seeds (Perum jeerakam) -1 tsp
Coconut grated- 1 cup

Method of Preparation
In oil fry red chillies, fennel seeds, poppy seeds, black pepper and coconut for some time. Grind it to a fine paste. Grind ginger and garlic.

Heat oil in a copper bottom pan. When oil becomes hot add spices, then add chopped onions and fry till golden brown. Add ginger garlic paste and sauté. Then add turmeric powder, coriander powder, chilli powder, garam masala powder, curry leaves and sauté well. To this add sliced tomatos, sauté till the tomatoes chaged into a fine paste and oil float on the top. Then add chicken pieces and ground paste, required amount of water and salt. Cook on medium fire.

Chilli Gobi


Cauliflower : 1 medium
Maida : 5 tbs
Corn flour : 3 tbs
Redchilli powder: 1 tsp
Ginger : 2 tsp
Garlic : 1tsp
Onion :1
Capsicum: 1
Spring Onion : a bunch
Green chillies: 2 nos
Food colour: a pinch
Milk – 1tsp

Method of Preparation

Boil the florettes for 3-4 minutes with water and a tsp of milk. Drain and make it dry. Make batter using maida , 2 tbs cornflour, red chilli powder, 1/2 tsp each of ginger garlic and salt. Dip the florettes in the batter one by one and deep fry and keep aside. In the remaining oil add remaining ginger, garlic , onion and saute. to this add green chillis, Capsicum, spring onions and fry for a minute. Adjust the salt.  In a bowl, mix soya sauce, tomato sauce, chilli sauce, food colour with some water and 1tbs of cournflour , mix it well and pour it to the sauted. Add florettes and Boil for two minutes and remove. 

Wednesday, December 16, 2009

Chicken Mally Curry

Chicken - 500 gms
Ginger – 1 piece Big (chopped)
Garlic – 6 nos (Chopped)
Onion – 2 Medium
Coriander powder- 2 table spoon
Turmeric powder- 1 ½ tsp
Pepper Powder- 6 table spoon
Tomato – 2 nos
Thick Coconut Milk – 2 cups
Cinnamon – 2 piece
Cloves – 3 nos
Cumin seeds – 1tsp
Green Chillies – 3 slit
Curry leaves

Method of Preparation

Heat the oil in a pan, put ginger and garlic and sauté well followed by onion, tomoto, green chillies, curry leaves and sauté well. To this add Chicken pieces, coriander powder, turmeric powder, salt and required amount of water. Cover and cook for about 10 minutes.

When half done put spices ( cloves, cumin seeds and cinnamon) and pepper powder. Close it and cook again. When the chicken becomes tender, add thick coconut milk and remove from fire.

Monday, December 14, 2009

Beetroot Thoran


Beetroot (Grated) - 1 cup

Small onions(Kunjulli) - 6 nos

Ginger– 1 small piece(chopped)

Green chillies – 4 nos

Grated coconut - 1/4 cup

Salt - As required

Turmeric powder – 1/4 tsp

Mustard seeds - 1 tsp

Curry leaves- 1 tbsp

Coconut oil - 1 tbsp

Method of Preparation

Heat oil in a pan. Splutter mustard seeds, followed by green chillies, ginger and curry leaves. Squeeze the excess water from beetroot and mix it well with the sauted. Crush together coconut, shallots , turmeric powder and salt using hand and mix it well. Cover and cook for 3 minutes on a low flame.

Don`t use water while preparing.

Tuesday, December 8, 2009

Achinga Mezhukupuratti


Achinga (String Beans) 250 gms
Turmeric powder -1/2 tsp
Crushed Red chilli 1 ½ tsp
Mustard seeds

Method of Preparation
Cut Achinga Payar length wise.

Cook Payar along with turmeric powder and salt until half done

Pour Oil in a Pan. Splutter mustard seeds followed by curry leaves . shallots and crushed redchilli. Saute well.

Add the half cooked payar to this and mix well. Close the lid and cook in low flame for a minute.

Open the lid and saute until it turns dry.

Tasty Mezhukupuratti Ready