Ikan Bilis with Potato Fry ( Nethili Karuvadu )

Ingredients:

1/2 cup Ikan Bilis (Small dry fish)

1 Potato (cit into small bit size pieces)

2 onions (Finely Chopped)

3 Green chillies (cut into 1 inch thickness)

5 cloves of Garlic (peeled and finely sliced)

3 strands of curry leaves

1/4 tsp Turmeric powder

2 tbsp oil

Salt to taste

Method:

• Bring enough oil in wok to high heat and fry ikan bilis till it is golden brown and crispy. Drain and keep aside ikan bilis. Discard the used oil.
• Heat the 2 tbsp oil in a wok and add potatoes with turmeric powder and salt. Cover the wok and cook till its 3/4 done.
• Then add the garlic, onion, curry leaves and chillies. Stir fry for few mins.
• Now add the fried ikan bilis and stir well to combine everything together.
• Taste and season with more salt if needed. Make sure you add very little salt at the beginning because ikan bilis can be salty at times.
• Serve it immediately with steaming hot rice and tomato rasam.

Carrot Poriyal

Ingredients:

2 Carrots

1 Onion (Chopped)

1 Tomato (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

1/2 Onion

1/2 tomato

1/4 tsp Cumin seeds

1/8 tsp Fennel seeds

1/8 tsp Fenugreek seeds

1/4 tsp Turmeric Powder

3 tbsp freshly grated coconut

Method:

• Scrape the skin off the carrots and cut it into small bite size pieces. Keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a fine paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, tomato and salt. Stir fry, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and Kulambu.

Tomato Rasam

Ingredients:

3 Ripe tomatoes

2 cloves of Garlic

1 Green chilli

2 strands of curry leaves

2 Dry red chillies

1/4 tsp Mustard seed

1/4 tsp Urad dhal

1/2 tsp Freshly coarsely ground Cumin and Black pepper

A pinch of hing (perunkayam)

1/2 tsp Sambar powder

1 small lime size tamarind ball 

1 tsp Gingerly oil

Salt to taste

Few stalks coriander leaves to garnish

Method:

• Soak tamarind in 1/2 cup of warm water. Extract the thick pulp and set aside.
• To the tamarind pulp, add the tomatoes, crushed garlic, green chilli, hing, sambar powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
• Transfer the contents to a pan and set it on medium flame. Let it come to boil and till the raw smell of the sambar powder leaves.
• In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies and curry leaves. Add it to the rasam.
• Serve the tomato rasam garnished with coriander leaves.

Potato Masala

Ingredients:

3 medium Potatoes

1 Onion (Finely chopped)

1 Tomato (Quartered)

2 strands of curry leaves

1 tbsp Garlic ginger paste

1 tsp Fennel seeds

1 tbsp Special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1/2 tbsp Coconut milk

Few stalks of Coriander leaves

2 tbsp oil

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
• Heat oil in a wok and add the fennel seeds. Fry for a min.
• Add the garlic ginger paste and fry till the raw smell leaves, then add the onion and curry leaves. Fry for 2 mins.
• Then add the tomatoes and masala powder. Stir everything together, then add the potatoes, coconut milk and salt. Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture. Switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Badam Halwa

Ingredients:

1 cup Badam (Almond) 

11/2 cup Sugar

1 cup pure Ghee
2 cups Fresh Milk
A pinch of yellow food colouring
Few strands of Saffron

1/8 tsp Cardamon powder

Finely sliced Almonds and pistachio (for garnishing)  

Method:

• Blanch almonds in hot water for 3 hours.
• Peel the outer skin of the almond and grind it into a coarse paste using  a little splash of milk.
• Heat 1/2 cup ghee in an nonstick pan, add the grounded almond paste, the remaining milk and sugar and cook till it becomes thick. Keep on medium low flame.
• Now add the cardamon powder, the food colouring, the remaining ghee and saffron strands. Stir for few more mins till ghee comes to the surface.
• Halwa is ready, when the mixture does not stick to the pan.
• Now grease the serving bowl with ghee and pour the halwa mixture and even it out to form a smooth surface.
• Serve it garnished with finely sliced almonds and pistachio.

Roasted Chicken with Rosemary

Ingredients:

1 chicken

1 tsp sea salt

2 tsp freshly ground black pepper

1 White Onion (Quartered)

1/2 lemon

7 cloves of garlic

6 fresh rosemary sprigs

1 tbsp lemon zest

olive oil

Method:

• Rub the chicken all over inside the cavity and outside on the skin with salt, ground pepper and lemon zest. Leave it in the fridge for atleast few hours or overnight.
• Preheat oven to 375 degree F or 190 degree C.
• Take the chicken out of the fridge and rub it all over with olive oil. 
• Now stuff the chicken cavity with the garlic cloves, onion, lemon and rosemary, then put the chicken into a roasting tray and cook in the preheated oven for around 45 mins to 1 hour or until the juices run clear. 
• Remove the chicken to a plate. 
• Let the chicken rest for atleast 15 mins before carving.

Moist Orange Cake

Ingredients:

2 cups self raising flour (sifted)

1 cup caster sugar (sifted)

150gms butter (softened @ room temp)
2 eggs (@ room temp)
1/4 cup Fresh milk
3/4 cup freshly squeezed orange juice
1 tbsp finely grated orange rind

Method:

• Preheat oven to 350 degree F or 175 degree C.
• Cream butter and sugar together in an electric mixer until fluffy.
• Now add eggs one at a time and blend well.
• Then add the fresh milk, orange juice and orange rind. Now fold in the self raising flour in batches until just combined. Do not over work the flour.
• Pour the mixture into the well greased prepared baking tray/tin.
• Bake it in the preheated oven for 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Turn onto a wire rack and allow the cake to cool completely before cutting.

Sorakkai Curry

Ingredients:

1/2 Sorakkai (Bottle gourd)

2 onions (Finely Chopped)

3 cloves of Garlic (peeled and halved)

3 Tomato (quartered)

2 Green chillies (slit)

3 strands of curry leaves

1 tbsp Chilli powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

1/2 cup Fresh milk

1/2 tsp Fenugreek seed

1/2 tsp Cumin seed

2 tbsp Oil

Salt to taste

Method:

• Wash and peel the outer skin of the bottle gourd, slit it lengthwise and cut it into medium size pieces. Keep aside.
• Heat the oil in a wok and splutter the fenugreek and cumin seeds. Then add the garlic, onion, curry leaves and chillies. Fry till onions are translucent.
• Then add the bottle gourd, turmeric powder and salt, stir fry on medium heat.
• Now add the tomatoes, chilli and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
• When the bottle gourd is almost cooked, add the fresh milk and keep the stove on low flame. Cook for few more mins till the oil comes on top of the curry.
• Serve the sorakkai curry with plain rice and some poriyal.

Mutton Kothukari Masala

Ingredients:

1/2 kg Minced Mutton

4 Onions (Finely Chopped)

2 Tomatoes (Quartered)

3 Green chillies (slit)

1 tbsp Garlic ginger paste

3 strands of curry leaves

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

11/2 tbsp Mutton masala (Chicken curry powder)

1 tsp poppy seeds + 1 tsp fennel seeds (Powdered)

1/2 Seasoning cube

1 tbsp coconut milk

Few stalks of Coriander leaves

2 tbsp oil

Salt to taste

Method:

• In a pressure cooker, add the washed minced meat together with 1 onion, 1/2 tomato, 1/4 tsp fennel seeds, 1 chilli, 1/4 tsp turmeric powder, 1 cup of water and salt. Cook till meat is tender. Keep aside.
• Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the garlic ginger pastes and fry till the raw smell leaves, then add the onion, Curry leaves and green chillies. Fry for 2 more mins.
• Then add cooked minced mutton together with the masala powders, tomatoes and seasoning cube. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Then  add the coconut milk and cook for few more mins till the minced meat is dry. Switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Kathirikai Poriyal / Brinjal Stir Fry

Ingredients:

6 small purple Brinjals

1 Onion (Chopped)

2 Green chillies (Slit)

3 cloves of garlic (Sliced)

1/2 Tomato (Chopped)

1 inch piece of Tamarind

1 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl of salted water.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, garlic, chillies and curry leaves. Fry for 2 mins.
• Then add the brinjal, turmeric powder and salt. Stir fry, cover and cook till it is 3/4 done .
• Then add the tomatoes and tamarind and stir fry for few more mins till brinjals are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice and drumstick sambar.

Tapioca Balls with Coconut...My 50th post !!!

Ingredients:

1 Tapioca

1/4 cup sugar

few drops of orange food colouring (Optional)

5 tbsp freshly grated coconut

A good pinch of salt

Method:

• Wash and clean the outer thin brown skin of tapioca and dice into 5-6 long pieces.
• In a deep pan, add the cleaned tapioca and fill it with water so that all the pieces are immersed completely. Bring it to boil.
• Cook it uncovered till tapioca is tender. Drain and keep aside.
• When it is cool enough to handle, peel the skin and remove the hard bits in the center of the tapioca.
• Smash the tapioca with hands till has no big bits. Now add the sugar and food colouring. Mix well and form small balls using both hands.
• Cover and refrigerate the balls for 15 mins to allow it to set.
• Meanwhile, in a separate small bowl, combine the grated coconut and salt. Mix well.
• Now roll the tapioca balls in the coconut content, make sure only a single layer of coconut flakes sticks to the balls else it will be too salty. Dust off the extra and lay it onto the serving plate.
• Tapioca balls can be served as a dessert or an evening teatime treat with a hot cuppa.

Ragi Semiya Upma

Ingredients:

1 pkt Ragi semiya

1 Onion (chopped)

3 Green chillies (Slit)

1/2 Tomato (chopped)

Few strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 tbsp freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Soak the semiya in salt water for 3 mins. Drain the excess water and steam in a greased steamer for 5 mins. Remove and keep aside.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for few mins.
• Then add the tomatoes and salt. Stir fry for few mins, add steamed ragi semiya and the grated coconut and stir well to combine.
• Serve it hot for a healthy breakfast.

Zucchini Stirfry

Ingredients:

1 Zucchini

3 cloves of garlic (Sliced)

1 onion (Chopped)

1 tomato (cut into wedges)

3 Green chillies (Slit)

2 stalks of Curry leaves

1/4 tsp Fennel seeds

1/2 tsp Turmeric Powder

1/2 vegetable seasoning cube

1 tbsp Curry masala powder

A pinch of Garam masala

1 tbsp Coconut milk

1 tbsp oil

salt to taste

Method:

• Wash the Zucchini, cut it into half lengthwise and slice thick semi circles.
• Heat oil in a wok, splutter the fennel seeds, then add onion, garlic, green chillies, curry leaves and salt. Fry for 3 mins.
• Now add zucchini, tomatoes, turmeric powder, curry masala and seasoning cube. Cover the wok and cook on medium heat for 5 more mins.
• Then add the garam masala and coconut milk. Stir well to combine everything. Switch off the stove.
• Serve it hot with steamed Thai rice.

Kothavarangai Poriyal

Ingredients:

1 cup Kothavarangai/Cluster Beans (washed and torn into 1 inch long)

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

2 shallot (sliced)

1/4 tsp cumin seeds

1/8 tsp fenugreek seeds

1/4 tsp Turmeric Powder

3 tbsp freshly grated coconut

Method:

• Bring about 2 cups of water to a boil, add few pinches of salt, turmeric powder and Kothavarangai. Boil till the Kothavarangai is about 3/4 done. Strain and keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a coarse paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the Kothavarangai and salt. Stir fry, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together. Switch off the stove.
• Serve it hot with rice and thatta payaru kulambu.

Thatta Payaru Kulambu

Ingredients:

1 cup Thatta payaru

2 Small Brinjals (quartered)

1 drumstick (Cut into 1 inch length)

1 potato (peeled and quartered)

5 cloves of Garlic (peeled and halved)

10 sambar onions (shallots) peeled and halved

3 Green chillies (slit)

4 strands of curry leaves

1 Tomato (quartered)

1 small lime size tamarind ball

1/4 tsp Fenugreek seed

1/4 tsp Mustard seed

1/4 tsp Cumin seed

2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

3 tbsp Gingerly oil

Salt to taste

For Grinding the Masala:

1 Onion (sliced)

3 cloves of Garlic (peeled)

1/2 Tomato (quartered)

1/8 tsp Fenugreek seeds

1/4 tsp Cumin seeds

1 tbsp Coriander powder

1 strand of curry leaves

3 tbsp freshly grated coconut

1/2 tbsp oil

Method:

• Soak the thatta payaru in clean tap water overnight. Morning, just cook the beans till it is tender. Drain and keep aside. Beans must not be mushy.
• Heat 1/2 tsp oil in a pan and saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
• Soak the tamarind in a cup of water and strain the water.
• Heat the gingerly oil in a wok and splutter the fenugreek, mustard and cumin seeds. Then add onion, garlic, curry leaves and chillies. Stir fry for 2 mins.
• Then add the potato, drumstick and salt. Stir fry and cover the wok.
• When the potatoes are 3/4 done, add the grinded masala together with the special masala powder. Fry till the oil separates from the masala.
• Now add the thatta payaru, tomato and brinjal. Fry for few minutes. Add the strained tamarind water and cover the wok.
• Thatta payaru kulambu is ready when the vegetables are cooked and the oil comes to the surface.
• Serve it hot with rice and Kothavarangai Poriyal.