Mathi Fry / Sardines Fish Fry

We cook fish recipes frequently, at least thrice a week i can say... Its always our favorite recipe.
This is such a easy recipe and which is a great hit at my home...Love the crispy portion of outer layer of this recipe...
Beginners can try their hands confidently on this recipe, i bet you this is such a drool worthy recipe with minimum ingredients.

Ingredients:

Sardines Fish - 15 nos.
Chilly powder - 1 & 1/2 tsp
Pepper Powder - 1 tsp
Corn flour - 4 tsp
Salt to taste
Oil to fry.

Method:

Remove fish scales, tail and head portion and clean it with the mixture of salt and turmeric water.
I have not removed the head portion, instead i slited on the sides and removed the inner parts and cleaned it

Now take a large plate and add Chilly powder, pepper powder, salt and corn flour.
Mix it well and add the cleaned fish in the plate.
Dust the fish with the mixed powder ingredients ensure the fish should get coated with the mixture completely.
And refrigerate for 1/2 hr to 1 hour.
In a pan add enough oil to shallow fry
Shallow fry the fish till it turns cooked and to crispy texture.
Now its ready to serve.

Tomato Pickle / Thakkali Urugai

Tomato season here...we now get tomatoes for just 10 Rs / kg...:)
Thought to make some urgai/Pickle out of it so made it...

Ingredients:
Tomato - 1 kg
Asafoetida - 1 tsp
Mustard+Urud dal - 2 tsp
Curry leaves few
Chilly powder or Sambar powder - 5 tsp (Can alter as per ur spice req)
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly Oil / Sesame Oil - 150 gm

Method:

Wash Tomatoes, cube it and blend in mixer to puree.
Heat a pan (best non stick) with oil.
Temper with mustard, asafoetida, curry leaves.
Add Tomato puree, turmeric, Salt and Sambar powder.
I used Sambar powder instead of chilly powder.
Close the pan with lid and allow to cook for 1 hour in low fire.
In the meanwhile stir it so that it will not get burnt.
The mixture will get reduced and the quantity will be 25% .
And you can see the pickle emits oil out of it at this stage switch off.
Allow to cool and store in bottle.

Coconut chutney (Version 1)

   There are so many versions in making the coconut chutney, some with garlic, some with fried gram dal and the versions goes on....This is very simple with minimal / Couple of ingredients....

Ingredient:

Coconut - 1 cup  or half
Green chilly - 2
Salt to taste

To Temper:
Mustard - 1/4 tsp
Curry leaves - few

Method:

Grind the Coconut along with green chilly and salt.
Temper with mustard and curry leaves.

Chilly Potato Masala

Rotis / Indian flat bread taste greats with the best combination of side dish...

This recipe taste good and i find it best to do it for party or on the arrival of guest...
Easy, Simple and taste...Loved by anyone with spicier taste buds.
Capsicum gives a great flavour and the soft baby potato a traditional combo to flat breads.

Ingredients:
Onion - 2
Tomatoes - 2
Baby Potatoes / Potatoes - 5 or 6 nos.
Capsicum - 2 nos.
Ginger garlic paste - 1 tsp
cardamon, bay leaf  and cinnamon - each 1
Garam masala powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Salt to taste
Oil to temper

Method:

Heat 1 tbsp oil and fry onion and add Tomatoes.
Saute until it turns translucent.
Allow to cool and grind it to paste in mixer.

Boil the Potatoes, peel the skin, cube it and keep it aside.
If it is baby potatoes doesn't need to cube.
Cube capsicum.

Heat 1 tbsp oil, add the spices like cardamon, bay leaf  and cinnamon.
Add Ginger garlic paste and saute it till golden brown.
Add  the cubed Bell Pepper and saute well.
Now include the grinded paste of onion and tomatoes.
And add Garam masala powder, chilly powder, Coriander powder and salt.
Add required amount of water and allow it to boil by closing the lid.
Once the raw smell of masala goes off add the cubed potatoes.
And allow to be in simmer for 5 mins, Garnish and serve.

I am sending this to South indian Cooking of Anu's Event hosted by Nandoos Kitchen

Chow Chow Kootu

    It's my favourite recipe and my relatives often ask to make it when they were here...
I usually make it non spicy, so that the veggie gives a mild sweetness, which is loved by us.
Incase you wanna have a spicy kootu, increase green chilly...

Ingredients:

Tur Dal - 1 handful
Chow Chow - 1
Salt to taste
Oil to temper
Curry leaves - few
Mustard - 1/4 tsp
Turmeric - 1 pinch

To Grind: (Grind it without adding water, Coarsely)
Coconut - 1 tbsp
Jeera - 1 tsp
Garlic - 1 pieace
Green chilly - 1 no. (Small)

Peel the skin and cube the Chow Chow and keep it aside.

Wash and Pressure cook the tur dal along with turmeric.
Once it is cooked well mash the dal and add chow chow , allow to have one more whistle.
In a pan heat oil and temper with mustard, curryleaves and add the coarsely grinded coconut mixture.
Now add the pressure cooked dal and chow chow to this and add salt.
Simmer for 2 minitus or until the proper consistency achieved.
Serve it with Rice.



Color differs by addition of turmeric...

Beetroot Kootu

It's a very simple recipe...easy to make it at the busy hours while going to office.



Ingredients:

Beetroot - 250 gm
Bengal Dal - 1 hand ful
Sambar powder - 2 tsp
Mustard - 1/4 tsp
Curry leaves - few
Onion - 1 no.
Tomato - 1 no.
Oil - 1 tbsp.
Salt to taste.

Method:

Soak Dal for 1 hour else keep it for extra one more whistle.
Preassure cook it for 2 whistle and mash it.
Add Cubed beetroot, salt, Sambar powder,  onion and tomatoes in pressure cooked.
Allow for another 1 whistle, once the pressure set down...
Temper with mustard seeds and curry leaves and add it at the top of kootu.
 

Murungaikai Kadalai Paruppu Kurma

                        I use to Watch some of the Television cookery shows regularly, specially Chef Damu's program, he always prepare very simple recipes which we can able to do it on day to day basis with very simple ingredients.. This is one of the recipe prepared by him in the tv show.
It's one of the good old recipe of Tamilnadu...We do not add onion in this reacipe...
After tasting it really made me to go nostalgic towards my Paternal grandma's cooking.

Ingredients:

Drumstick - 2
Channa Dal -  1/2 cup
Turmeric - 1/2 tsp
Chilly powder - 2 tsp
Coriander powder -  3 tsp
Tamarind - 1/4 tsp
Tomato - 2
Coconut - 1/4 cup
Poppy Seed - 2 tsp
Oil - 1 tbsp.
Salt to taste
Green Chilly - 2
Fennel seed - 1/2 tsp
Curry leaves - few
Coriander leaves - few.

Method:

Soak channa Dal for minimum 1 hour.
Soak Poppy seed in hot water for 15 mins, grind  it with Coconut and keep aside.

Heat the pan, oil it and  temper with Curry leaves and Fennel Seed.
Add tomato and sauté well till it gets cooked.
Now add Drumstick and Channa dal then Turmeric powder, Chilly powder, coriander powder.
Saute it well and allow to cook. Add salt and required amount of water let it boil.
Add green chilly and coconut paste.
Now add just 1/4 tsp of tamarind to it. Add coriander leaves and curry leave to garnish
Switch off in 5 mins and serve it with rice.

I am sending this to WTML event @ Asiyama Page
Also sending this to Side dish mela event @ Cooking4allseasons
 

Ayala Fish Fry / Mackerel Fry

                      Today my home completely filled with the aroma of this fish fry...Yeah every one loved it...
Actually this method I have seen in some TV show by Chef Damu, He called it Madras fish fry.
If I would have got raw mango today, I would have definitely prepared Ayala fish raw mango curry. Which is very famous in Madurai but the fish which we get there is totally different and which is not available anywhere other than Madurai, that's one of the specialty of Madurai fish curry.

Ingredients:
Fish - 1/2 kg
Chilly powder - 1tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Pepper powder - 1 tsp
Salt
Egg - 1
Fried gram dal powdered - 2 tbsp.
oil to fry.

 

 

Method:
Clean the fish and make some slits.
Add Chilly powder, turmeric, coriander, pepper powder and salt, mix it with egg.
Marinate the fish with this mixture for about 1/2 an hour.
possible keep it in fridge.
Dust the fish with the fried gram dal powder (just dust slightly).
Shallow fry it and serve.

 

Linking this to Tamizhar Samayal Tuesday event started by Nalini.

 

Hummus

                    Hummus is a popular middle eastern dip, it is served with Pita breads and Falafel.
Falafel is such a awesome appetizer when served with this Hummus, Even we can have it with other recipes like bread, carrot sticks, kebabs, koftas, chicken tandoori, tikkas, ...it goes on adding to the list.

Ingredients:

Kabuli Channa - 1 cup
Lemon - 2 tsp
Garlic - 2 cloves
salt to taste
sesame oil - 2 tsp
Curd - 2 tbsp. (thick)
Tahini - 1 tsp

 Method:

Soak the White Channa overnight.
Once it is soaked well, when you rub it with your hand the thin outer layer of the channa will get separated, Removing this layer helps in getting a creamy texture to the recipe.
Pressure cook channa.
Dry roast white sesame seed (you will be getting a pack named Tahini itself) and keep aside
In a mixer add Channa, Tahini, garlic, oil, salt & curd then run the mixer to get the smother paste.
When it is done add the lemon and just run it once.

Note:
You can adjust the consistency by adding required amount off curd to it.
If you prefer this can be served with sprinkling chat masala or chilly powder on it.

I am sending this to Side Dish Mela Event @ Cooking4allseason.
 

Rajma Kofta

    I never missed making Kofta or cutlet when there is a get-together in our home...Usually i make it with Channa dal, and i always get appreciated for this recipe.
I also have another habit like if i am invited to some ones place for lunch, or even we planned to visit any relatives home then i use to carry some home cooked sweets or savouries for them where i get some satisfaction in that...

This recipe i tried with Rajma....hope we don't have any rules that kofta should be in cylindrical shape :) so, i made it flat and round.

One more reason for making this kofta is we have some homemade Yogurt Mint dip and Hummus in our fridge...so, we would love to have it with this koftas...

Ingredients:

Rajma - 1 cup
Potatoes - 2
Ginger garlic paste - 1 tsp
Garam masala - 1/2 tsp
Chilly powder - 1 tsp
salt to taste
Oil to shallow fry
Corn flour - 1 tbsp.



Method:
Soak the Rajma overnight and pressure cook along with  de skinned potatoes.
Drain excess water.
Grind the Rajma in mixer, coarsely  do not add water and mash the potatoes with hand.
Add ginger garlic paste, Garam masala, chilly powder and salt and mix well.
It will be in a dough consistency.
Dissolve the corn flour in water to get the starch, it should be in milk consistency.
It is important to use corn flour starch otherwise the koftas will get dissolved in oil or it will break.

Now roll the dough to desire shape, dip it in corn starch and shallow fry it.
Serve it with tomato ketchup or with any of your favourite Dips.




 

Yogurt Mint Dip

           First time i tasted this dip in "City Hotel" in Tiruvanmiyur, where my better half and i went and bought a parcel while going to my brother house...
Then i learnt there are so many versions in this recipe and it differs in each hotel but the Mint flavor with yogurt goes well and makes the dip an awesome accomplishment.

         Today i thought to make tandoori, so now when ever i think of tandoori or kebab first thing comes to my mind is this Yogurt Mint Dip and a White Dip, ok soon will also post the white dip recipe here...
Now the chicken is marinated and kept in fridge for making tonight dinner, if i get a proper click with my camera in night shades, then will post it by tomorrow else will do it soon..

Here goes the Yogurt Mint Dip....

Ingredients:
Yogurt  - 1 cup (Thick or get a hung curd)
Pepper powder - 1/4 tsp (Adjust as per your spice level)
Tomato ketchup - 1 tsp
Chat masala - 1/4 tsp
Mint - Hand Full.
Sugar - 1/2 tsp
Salt to taste.

Wash and grind the mint leaves, to get smoother paste, add little yogurt and grind it.
Once the paste is ready add pepper powder, chat masala powder, tomato ketchup,sugar and mix well.
As the Ketchup and chat masala has salt already, add very little salt to taste.
Now its ready to serve along with any Tandoori or Kebab varieties...

 

 I am sending this to Side Dish Mela Event @ Cooking4allseasons

Soya Chunky Curry

             My better half was asking me to make the Soya curry for long time, Which i made it a year before but I couldn't make it in the same way because i lost my recipe notes somewhere and unable to get the same taste whenever i want to recreate it.
For me now the blog is a boon, where i note down the procedure and ingredients.
Ok, this recipe is also some thing different than the one my better half asked for...
It's mild in spices and awesome pair with Rotis, chappathis and pulkas.

Ingredients:
Soya Chunks : 50 gms
Ginger garlic paste - 2 tsp
Mint - 1 tbsp. leaves.
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Turmeric - 1/4 tsp
Curd - 1 tbsp.
salt to taste
oil to temper

To Grind:
Onion (roast with little oil) - 2 nos
Cashews - 10
Coconut - 1/4 cup.

Methods:

 

Drop the Soya chunks in a hot boiling water and switch off.
Keep the vessel closed for some 5 mins
Drain and change it with cold water and squeeze the extra water from the chunks and keep it aside.

Heat a pan with 2 tsp oil, temper with cloves, cinnamon, Cardamon and Mint leaves.
Add ginger garlic paste and sauté till it turns to golden brown.
Add the grinded paste of onion, cashews and coconut and allow to boil until the raw smell goes.
Now add chilly, coriander and turmeric powder and sauté well.
Add the chunks and salt to taste.
Add the curd and close the lid and allow to cook.

Best to serve it with Rotis...

I am sending this to Side Dish Mela  Event @ Cooking 4 All Seasons.

 

Nethili Karuvadu Thokku

Dry Anchovies Semi gravy

This is one of my favorite side dish, but i make it vey rarely because of cleaning processes.

Yes, we rarely get the good quality Anchovies, as it is dried in sea shore sand and there will be more sand sticking to it which, makes our cleaning process bit tedious...i  love to have it with sambar rice or curd rice.

 

Ingredients 

 

Dried Anchovies / Nethili - 15 to 20 nos.

Onion - 2

Tomatoes - 2

Curry leaves - few

Oil - 1 tbsp.

mustard - 1/4 tsp

Turmeric - a pinch

Chilly powder - 1 tsp

Coriander powder - 3 tsp

salt to taste.

 

Method:

 

Soak Dry Anchovies in warm water for some time, it will get soften and now it will be easy to remove head and tail part, wash well so that the sand will get off.

you can even split the anchovies in butterfly shape to remove the center bone its optional.

 

Heat a pan, oil it and temper with mustard, curry leaves and add onion and sauté well.

Add tomatoes and sauté until it get mashed.

Add turmeric, chilly powder and coriander powder and salt.

Pour 1/2 cup of water and allow to cook well.

Now add the cleaned Anchovies to the gravy.

In a sim heat allow the Anchovies to get cook well and switch off to serve.

Also i am sending this to Side Dish Mela event @ Srivalli's place

 

 

Dal Makhani

As i told you already I am a pure south indian, and rarely tasted Punjabi or any north indian recipes in my childhood ...Nearly two year back I tasted this Dal Makhani in Asianet Hotel.
It was awesome, creamy texture and superb taste, there I fall for the taste of this makhani...
And I searched for this recipe and tried it several time and its always a hit in my home here.
Not only I claim it as tasty it is healthy and very filling.


Ingredients:

Black urud dal - 1 cup (soak for 1/2 hour)
Rajma -  hand full (soak overnight)
Fresh Cream - 1 tbsp
Garam masala - 1/2  tsp
Spices like cloves, cardamom and lavanga
tomato - 1 (Make puree)
coriander - 1 tsp
Chill powder - 1 tsp
Salt to taste
oil to temper

Method:

Pressure cook the dal with salt till 5 to 6 whistle, dal should be overcooked.
In a pan temper in oil with spices and add the tomato puree and sauté well then include coriander and chilly powder.
add the mashed dal to the masala and boil till the raw smell goes...add salt to taste and 1tbsp of fresh cream and switch off to serve it with Nan or Chappathi.

Note: Texture and taste of this recipe completely get changed once the fresh cream is added so don't exclude it.

Simple Channa Gravy

  I like the mild sweet taste in the yellow channa so, I  never forget to pick a packet while doing a monthly shopping...
This recipe is very simple to make for morning breakfast accomplishment and healthy too.

Ingredients:

Channa - 1 cup soaked overnight
Tomatoe - 1 no.
Onion - 2 no.
Jeera - 1/2 spoon
Ginger garlic - 1 tsp (minced)
Coriander - 1 tbsp.
Sambar powder - 1 tsp

Method:

Boil the soaked channa with salt, drain the water and keep it aside.
In a hot pan pour 1 tbsp. oil and temper with curry leaves, minced ginger garlic, Jeera and finely chopped onion. once the onion is cooked to half, add tomatoes when the raw smell goes off add the sambar powder and salt to taste, sauté well until the flavor of masala emits. garnish with chopped coriander leaves.

 

Simple Channa Sundal

I regularly use beans (Sundal varieties) in my cooking Like channa, Rajma blackeyed bean etc.,

And this Simple channa sundal is one of my favourite, Hope you would have noticed the sweet taste in yellow channa variety...

however you can try this recipe using brown channa also..

Ingredients:
Yellow channa - 1 cup
Coconut shredded - 1/2 cup
Jeera and mustard - 1 tsp
Oil to temper
Sambar powder  - 1 tsp
Curry leaves - few
Red chilly - 1
Salt to taste.

Method:

Soak the Channa over night and drain the water.
Now pressure cook with fresh waster with required salt.
Once the channa is cooked to soft texture, Pour 2 tsp oil in pan to temper.
Temper with jeera, mustard, curry leaves, redchilly and add sambar powder, finally add the coconut and the main ingredient channa...
Check for salt and serve...

 

Yam / Karunaikizhangu kola urundai

Ingredients:

Yam / Karunaikizhangu - 1/4 kg
Tamarind paste - 1/2 spoon
Turmeric - 1/4 spoon
Oil to fry
Salt to taste
Coconut shredded - 1/2 cup
Saunf - 1 tsp
onion - 1
Bengal gram - 2 tbsp (Soaked in water for atleast 1/2 hour)
Redchilly - 2 nos (according to your spice level)
Pepper corn - 1 tsp
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp


Method:

Clean and cube the yam to boil in water with turmeric and tamarind. once the yam is cooked 3/4th drain the water and keep it aside.

In a pan oil and roast all the ingredients other than coconut once the yam is cooked 3/4th transfer water drained yam to frying pan and roast along with ingrediants...

Keep it ot turn to room temperature and grind it in mixy (you should not add water), now add the shredded coconut to the dough...and make a ball out of it.
If the dough sticks to your hand pad your hand with oil, and deep fry the yam balls.

 

Thair Vadai

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