Kadala Curry/Channa Masala

Already i added Kadala Curry with Coconut Milk during initial days of my blog with no step wise pictures. This has some slight variations. Both has different taste.

Ingredients:

• Black chick peas/Channa/Kadala-1 cup
• Onion-1(medium)
• Tomato-1(small)
• Garam masala(cinnamon,cloves,bay leaves)-each 2 to 3
• Ginger garlic paste-2 tspoon
• Chilly powder-2 tspoon
• Coriander powder-1 tspoon
• Garam masala powder-1 tspoon
• Coriander leaves(optional)-1 pinch
• Oil-2 tspoon
• Salt to taste

For grinding:

• Grated coconut-1/2 cup
• Cumin seeds-1 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Soak channa in water for about 6 hours. Cook in water for about 4 to 5 whistles by adding little salt. Drain water and keep aside. Mean while chop onion and tomato. Also grind coconut, curry leaves and cumin seeds using water in a mixer and make a fine paste. Keep everything aside.

(2) Heat oil in a vessel. Add garam masalas one by one and stir till an aroma arose. Now add chopped onion into it. Add little salt along with onion. This helps onion to cook easily. Stir well till onion turns brownish.

(3) Now add ginger garlic paste. Stir till raw smell goes. After that add chopped tomatoes. Stir well till it turns juicy.

(4) Add ground paste into it. Mix well. Reduce heat to low flame and add chilly powder, coriander powder, garam masala into it. Mix all the ingredients for few seconds. Now add cooked channa into it. 

(5) Add needed water and salt. Mix well. Add coriander leaves(i didn't used) if you want. Close the vessel with a lid and cook it for another 10 minutes in low flame. Stir in between. Make your desired level of gravy. 

Your channa masala/kadala curry is ready. Have it with chappathi/poori/appam

Pazham Pori/Ethakka Appam/Banana Fritters

A sweet snack with tea...

Ingredients:

• Ripened banana/Nenthram pazham-1(big)
• Maida/All purpose flour-1 cup
• Rice flour-1 tbl spoon
• Sugar-1 tspoon
• Turmeric powder-1 pinch
• Cardamom powder(optional)-1 pinch
• Oil to deep fry

Preparation:

(1) Peel the skin of banana. Cut each one horizontally into two pieces. Now make 2 or 3 lengthwise cuts on each piece. Keep it aside.

(2) Take a bowl and add maida, rice flour, sugar, turmeric powder and cardamom powder.

(3) Pour water to the ingredients little by little. Mix well and make a medium thick batter. Now dip banana pieces one by one into the batter.

(4) Heat oil in a pan. Arrange dipped banana pieces one by one into the oil. Turn over in between. Fry till it changes crispy and yellowish. Take out from oil and place it in tissue paper.

Your pazham pori is ready. Have it with tea....

Tips:

• Addition of sugar depends on sweetness of banana.
• Carefully mix the batter. Batter should be more or less thick.

Chemmeen Roast/Prawns Roast

Ingredients:

• Chemmeen/Prawns-1/4 kg
• Big Onion-1(medium)
• Tomato-1(medium)
• Ginger-2 inch piece
• Garlic-7 cloves
• Green chilly-4
• Red chilly powder-1&1/2 tspoon
• Turmeric powder-1/4 +1 tspoon
• Coriander powder-1 tspoon
• Tamarind-1 lemon size
• Curry leaves-1 pinch
• Salt to taste
• Oil-2 tspoon

Preparation:

(1) Wash and clean the prawns. In a vessel boil prawns in water by adding turmeric powder. Cook till it is completely done. Soak tamarind in water and extract the thick juice. Also chop onion,tomato,ginger and garlic into thin slices. Keep everything aside.

(3) Heat oil in a vessel. Add ginger and garlic separately. Stir till an aroma arose. Now add onion slices. Stir till golden brown.

(4) Now add tomato slices, green chillies and salt. Stir till tomato turns juicy. Now reduce heat to low flame and add turmeric powder, chilly powder and coriander powder. Mix well. Now your masala is ready.

(5) Now add cooked prawns to the masala. Mix it. Also add curry leaves. Mix well. You can make a salt test here.

(6) Close the vessel with a lid and cook it for another 10 minutes in low flame. Stir in between. Now curry will turns thick and your prawns roast is ready.

Potato Kurma

Already i added one potato kurma with green peas recipe. This is a new recipe which i happened to see in a cookery show. It turned very well.

Ingredients:

• Potato-2
• Big onion-1(medium)
• Cardamom-3
• Cinnamon-1 inch piece
• Cloves-4
• Tomato-1(medium)
• Red chilly powder-1 tspoon
• Coriander powder-1/2 tspoon
• Turmeric powder-1 tspoon
• Garam masala powder-1 tspoon
• Curry leaves-1 pinch
• Oil-1 tspoon
• Salt to taste
• Mint leaves(optional)-1 pinch
• Coriander leaves(optional)-1 pinch

For grinding:

• Grated coconut-1/4 cup
• Green chilly-4(medium)
• Ginger-1 inch piece
• Garlic-3 pieces
• Curry leaves-1 pinch
• Cumin seeds-1 tspoon

Preparation:

(1) Peel the skin of potato and cut into small cubes. Also chop tomato and onion. Below picture also includes garam masala (cardamom,cinnamon and cloves). Keep it aside.

(2) Grind all the ingredients shown under "for grinding" heading using 1/4 cup of water. Keep it aside

(3) Heat oil in a pressure cooker. In medium heat add garam masala one by one and stir it till an aroma arose. Now add onion slices. Stir till brownish.

(4) To this add chopped tomato and salt. Stir it till it turns juicy (Addition of salt with tomato helps to turn tomato to juicy form). Now add grounded paste to it and mix well.

(5) Now add chilly powder,turmeric powder, coriander powder and garam masala powder to the ingredients. Mix well. To this add mint leaves and coriander leaves. Mix it and add chopped potato cubes.

(6) Pour water around the the level of potato. Mix well. Make a salt test here. Now cook it for 3 to 4 whistles.

Your potato kurma is ready. Garnish it with coriander leaves. Have it with appam, chappathi or poori.

Vegetable Sandwich

Ingredients:

• Bread-2
• Cheese-1 slice
• Butter-2 tspoon
• Cucumber slice-3(round shape)
• Tomato slice-1 (round shape)
• Big onion slice-1(round shape)
• Pepper powder to sprinkle
• Salt to sprinkle

Preparation:

(1) Chop the necessary ingredients that is tomato, cucumber, onion, cheese, butter. Also take salt and pepper.

(2) Cut the edges of bread(optional). Grease the rear side of both breads with butter. Now place cheese on next side of a bread.

(2) Next step is to stack the vegetables in between.  First place onion over cheese. To its top add tomato slice. Over the top place cucumber slices. Sprinkle pepper powder and salt. Top with the other bread.

Bread fillings are now ready.

Now toast it in a toaster. Have your vegetable sandwich...........

Tips:

• Greasing with the butter turns bread to be crispy.
• You can also use cooked potato and beetroot as per your choice.

Mutton Pepper Fry

Ingredients:

• Mutton-1/2 kg
• Big onion-1(medium)
• Green chillies-3(medium)
• Garlic-5 cloves
• Butter/Oil-3 tspoon
• Pepper powder-2 +1 tbl spoon
• Red chilly powder-1/2 tspoon
• Coriander powder-1/2 tspoon
• Garam masala powder-1/2 tspoon
• Ginger garlic paste-1 tspoon
• Lime juice-2 tspoon
• Curry leaves-1 pinch
• Coriander leaves-1 sprig
• Salt to taste

Preparation:

(1) Wash and clean mutton. Cut into small pieces.Take it in a vessel and add gram masala powder, lime juice,pepper powder,ginger garlic paste and salt. Mix well. Leave it for marination about 1 hour.

(2) After marination boil mutton pieces in cooker for 3 whistles with one glass of water. After boiling separate the drained water and mutton pieces. Keep it aside.

(3) Chop onion,green chillies and garlic. The below picture also includes butter,coriander leaves and curry leaves. Keep it aside.

(4) Heat butter in a pan and add garlic cloves. Stir it till an aroma arise. Now add green chilly and onion one by one. Stir till color changes to brownish. Now add curry leaves. Stir it and add pepper powder, chilly powder and coriander powder. Stir it for one minute. Close the vessel with a lid for 5 minutes (if the ingredients is dry add drained water of mutton before closing with the lid,so that the flavor sets well ). Now masala for mutton pepper fry is ready.

(5) Now add boiled mutton pieces into the masala along with half cup of drained water. Stir well. Keeps on stirring till the curry turns dry. Finally garnish it with coriander leaves. 

Now your mutton pepper fry is ready.

Egg Aviyal

Instead of having plain boiled egg try this egg aviyal. It goes well with rice

Ingredients:

• Egg-4
• Salt to taste

For grinding:

• Grated coconut-1/4 cup
• Red chilly powder-1 tspoon
• Turmeric powder-1 tspoon
• Cumin seeds-1/2 tspoon
• Small onion-2

Preparation:

(1) Boil eggs in water. Cut each eggs into two parts. Keep it aside.

(2) Mean while grind all the ingredients shown under "for grinding" heading in a mixer by adding water. Make a coarse mixture.

(3) Take the grinded mixture in a vessel and add 1/4 cup of water. Also add salt. Mix well.

(4) Heat the vessel in medium flame. Once it starts boiling add the boiled egg pieces on the top of curry.   Also sprinkle curry leaves. Close the vessel with a lid. Boil it till the curry becomes dry.

Now your egg aviyal is ready. Have it with rice.

Meen Vattichathu/Tangy Fish Curry

This is an easy to make fish curry recipe using coconut . I used King fish/Vajaram. You can have your choice.

Ingredients:

• Fish-1/2 kg(make small pieces)
• Tomato(optional)-1
• Tamarind(kudam puli is best)-1 lemon size
• Salt to taste
• Curry leaves-1 sprig

For grinding:

• Grated coconut-1/2 cup
• Chilly powder-2&1/2 tspoon
• Turmeric powder-1/2 tspoon
• Coriander powder(use only for big fish)-1 tspoon
• Curry leaves-1 pinch
• Small onion-2

Preparation:

(1) Wash and clean the fish. Cut into small pieces.

(2) Soak tamarind in hot water. Extract the juice and keep it aside (if you are using kudam puli directly add it to curry while cooking). Also chop tomato and onion.

(3) Grind coconut, onion, chilly powder, turmeric powder, coriander powder and curry leaves in a mixer by adding water. Make a coarse mixture.

(4) In a vessel add fish pieces and chopped tomto along with the grinded mixture. Also add salt, tamarind juice and water. Mix well. Make a salt test here ( Water level:Fish pieces should be almost immersed in water). Close the vessel with a lid.

(5) Cook it in low to medium flame. Sprinkle curry leaves after 10 minutes. Swirl the vessel in between. Don't use a spoon to mix because fish pieces will break . Once it is cooked well(it will take 15 to 20 minutes leaving the curry dried out) switch off the flame. Serve it after 10 to 15 minutes so that the flavor will set with the curry.

Your fish curry is ready. Have it with rice or KAPPA PUZHUKKU

Tips:

• Use earthenware pot/ man chatti for more taste (i don't have it).
• It is a thick curry. But If you want it watery add more amount of water. You can adjust the consistency accordingly.