Garlic Curry

           Poontu kulambhu/lehsoon curry/veluthulli kuzambhu

            

     

    

Recipe courtesy :priti akky (Priti Prabhu)
Serves-2

Cuisine:Madras samayal

Ingredients

Oil-1 tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds/methi seeds -1/4 tsp

Curry leaves-1 sprig

Asa foetida/ hing- ¼ tsp

Onion-2 small ones

Garlic pods-10

Tamarind-gooseberry size

Spice powders used

Red chilly powder- 2 tsp

Coriander powder-2 tsp

Salt as needed

Turmeric powder-1/2 tsp

Water as needed to extract the tamarind juice

Method

1. Peel  the garlic pods. Slice the onions.Soak the tamarind in 1 cup water and extract thick juice from it.

2. Heat oil in a kadai/pan, once It’s hot  add in the mustard seeds and allow them to pop up.

3. Once done add in the methi seeds and curry leaves.(you cannot see curry leaves  in the picture below as i was in short of it in my pantry) Saute for a minute.

4. Sprinkle hing generously.

5. Time to add in our main ingredient garlic. Saute till the raw smell goes.

added the garlic into the kadai for sauteing

 6. Add in the onion slices and saute till they become soft.

onions have become soft

7.Now switch off the stove and pour this mix into  the tamarind water.Mix well.

8.Then again add back the entire mix into the kadai.

9.Add in the spice powders. Bring this whole curry to a boil, till oil is seen floating on the top.

                                  

                             

oil can be seen floating on the top

Note:You should cook this curry till oil is visible floating on the top.

9. Do a taste test for the spice powders and salt.Our garlic kuzambhu is ready to serve.  Enjoy with steamed rice..!

Note: The curry should taste spicy as well as tangy from the taste of tamarind.So you can increase or decrease the amount of spice powders accordingly. The gravy  should be little thick in consistency for it to taste the best.Also if tamarind is not available you can use cherry tomatoes to get that sour taste,though the curry wont have that exact umami taste.But you know always something is better than nothing when we crave for some recipes.

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Pan fried chayote slices on skewers

                                                      Chow chow phodo

Recipe courtesy: nikki (Nikhita Pai)

Serves- 2

Ingredients

Chayote/chow chow -1 small one

Oil as needed

Spice powders used

Salt/namak/uppu/meeet as needed

Turmeric powder/haldi/manjal/haldi pitto-1/2 tsp

Red chilly powder/lal mirchi powder/mulagu podi/miryapitto-1/2 tsp

Rice flour/aripodi/orvapitti -3 tbsp

Method

1. Wash and clean the chow chow first. Then remove its upper and bottom hard portions. Also peel of the skin portions having tiny thorn like projections.

2. Now make thin slices of it.

                                  

THIN SLICES OF CHAYOTE

   3.Take a mixing bowl add in the thin chayote slices.Then sprinkle salt ,red chilly powder and turmeric powder.toss them well.Keep it aside till the water oozes out.

SPICE POWDERS ARE SPRINKLED

TOSSED WELL

4.Once we can see the presence of water add in the rice flour.Toss well again. Keep it aside for 5 minutes.

5.Now heat a crepe /dosa pan or tawa. Drizzle little oil .

6.Place each slice without overlapping one another and fry till brown spots appear on both sides

7.Fry all the slices in batches in the same manner. Our pan fried chayote is ready to serve.

CHAYOTE  SLICES ARE READY TO SERVE

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Potato stir fry with chilly paste

               Urulakizangu maezukku / potato poriyal

       

MIRCHI ALOO SERVED WITH RICE GRUEL 

                     

Serves- 2- 3

Ingredients

Potato/aloo/urulakizangu/kuuk- 4-5

Dry red chilli-3

 Salt and water as needed

Oil - 1 tsp+ 1 tsp

Mustard seeds-1 tsp

Method

1.Wash and peel the skin of potatoes and cube them. Keep all the pieces in water. Otherwise they will turn brown in color.

POTATOES 

ALOO CUBED AND LEFT IN WATER

                                   



2.Take the dry red chillies in a blender.Make a coarse paste of it by adding a tbsp or more of water.                                              

CHILLIES ARE READY TO BE BLENDED

Note: If the chillies are extra hot take only one. Adjust the number of chilies accordingly.  The chillies I had in hand were not soo hot. So I took three of them.

3. Now heat a kadai or pan .

4. Once it hot add in a teaspoon of oil. Then goes in the mustard seeds. Allow them to pop up.

5.Once done add in the red chili paste. Sauté till its raw smell goes.

SAUTING THE CHILLY PASTE

Note: Remember to open the windows or switch on the extractor fan or exhaust fan.

6. Now add in the potato cubes.

POTATOES ARE ADDED ALONG WITH SALT

7. Add in salt&  give it a mix.

8. Pour in 1/4 cup of water. Switch the flame to lowest possible and cover & cook the potatoes till they are done.

WATER IS ADDED

9.Occasionally open the lid and stir in order to avoid burning.

MIX MIX MIX

10. Once potatoes are cooked well sprinkle a teaspoon of oil.mix for a final time. Our potato stir fry with chilly paste is ready to serve..

11. Enjoy with kanji/rice gruel/or even with rotis or Indian flat breads.

   

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DRIED GREEN PEAS CURRY

                       Pattani curry /atanya umman
           

TEMPERING IS POURED INTO THE CURRY

    

 Serves- 2- 3

Ingredients

Pattani/dried green peas- 3/4 cup

Oil-1 tbsp

Onion-1/2 cup

Tomato-1/4 cup

Garlic pods-5

Green chili-1

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 - 1 tsp

Water as needed

For tempering

Oil- 1 tsp

Mustard seeds-1/2 tsp

Dry red chili-1

Curry leaf- 1 sprig (optional)

Method

1. Wash and soak the pattani overnight.

 LET TO  SOAK OVERNIGHT

2.Next day morning pressure cook them. Keep them aside.

3. Finely chop the onions, tomatoes and green chilly. Keep them aside.

4. Now heat a kadai /pan add 1 tbsp of oil, once it’s hot add in the chopped onions and sauté till they are soft.

SAUTING THE ONIONS

5.Add in the chopped chillies and garlic pods .Again sauté them for few minutes.

ADDED THE GARLIC PODS AND CHILLIES

6.Time to add the tomatoes along with salt. Cook till they are done.

ADD IN THE TOMATO PIECES

7.Once done add in the cooked pattani. Mix well.

ADDED THE COOKED PATTANI

8.. Sprinkle the spice powders according to your family's needs.mix well.

SPICE POWDERS ARE ADDED

9. Add in the needed amount o water as per the gravy requirement and bring it to boil.

10 .Check for the salt and spice powders. Switch off the flame.

11. Now let’s do the tadka or tempering.

12. For that heat oil in a tadka pan once it’s hot add in the mustard seeds and allow them to splutter.

13. Once done add in the dry red chili. Just stir in the chilies into the oil. Switch off the flame.     

DO THE TEMPERING

14.Pour the tempering into the above made curry.Mix well and again bring it to a boil and serve hot.

15.Enjoy..We enjoyed this curry along with 3 flour dosa /crepes.

PATANI CURRY SERVED WITH 3 FLOUR DOSA

Note:If making for fasting days/vrat avoid the onion and garlic .Instead add in hand full chopped cilantro or coriander leaves.

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3 FLOUR CREPES

                              Didir rava dosa /crepes/ 3 flour dosa

crepes served with white peas curry(dried green peas)

Ingredients

Semolina/rava-1 cup

Maida/all purpose flour- 1cup

Rice flour-1/2 cup

Water as needed

Salt as needed

Cumin seeds/jeera-1/2 tsp

Asa foetida/hing a pinch

Onion-1 small

Green chili-1-2

Ginger-1/2 tsp

Oil as needed

Method

Day 1

Night 10 '0 clock

1. In a mixing bowl take 1 cup each of maida and rava,1/2 cup of rice flour . Add in salt, cumin seeds and a pinch of asafoetida. Give it a good mix.

2. Add needed amount of water so as to get a normal dosa/crepe consistency.

3. Make the batter free from lumps. Keep it side. Let it stay on the desk till tomorrow morning.

                      

batter

Day 2

Morning 8 'o clock

4. Just before we use the batter for making the dosas add in finely chopped onions, green chilies and ginger. Mix everything well.

onion ,green chilly and ginger

finely chopped ginger chillies and onions added in the batter

5. Our batter is ready to use.

6. Now heat a dosa pan/tawa/crepe pan drizzle little oil.

7. Once the tawa is hot pour a ladle full batter. Spread it to make a nice round shape. Cover and cook.

8. When one side is cooked, flip it off and cook the other side too. Can drizzle little oil when the dosas are getting cooked.

9. You can relish these dosas/crepes along with pickles/chutneys or any curry of your choice.Enjoy..!

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SARDINE CURRY

                                        Mathy chatty curry- Kerala style

SARDINE CURRY

Serves-2 - 3

Ingredients

Sardine/mathy- 15- 20

Oil-2+1 tbsp

Mustard seeds-1 tsp

Ginger-1 tsp

Garlic-1 tsp

Green chilly-1/2

Curry leaves-1 sprig

Kudampuli/pot tamarind/Malabar tamarind/brindle berry- 3-4

Onion-2 medium size

Tomato-1

Salt to taste

For masala paste

Coriander powder- 2 tsp

Red chilly powder-1 tsp

Turmeric powder-1 tsp

Pepper powder-1 tsp

Water as needed

Method

1. Heat oil in the karahi/wok/cheenachatti ,once hot add in the mustard seeds and allow it to pop up.

2. Then add in the finely chopped ginger & garlic, green chilly slits & curry leaves. Saute or few seconds.

3. Now time to add in the thinly sliced onions along with little salt. Saute till they become soft and translucent.

4. Once done add in the tomato slices and cook till they are mushy.

5. Mash it nicely with the back side of the spoon/ladle

6. Time to add in the spice powder mixture, so remember to adjust the lame to lowest possible flame. Otherwise chances are there to burn the spice powders.

For making the spice powder mixture:

         In a small bowl add coriander powder +red chilly powder + turmeric powder+ pepper powder+ 2 tbsp of water + salt & mix well.

7. Cook this whole mixture for  2-3 minutes.

8. Now add the soaked kudampulli and again cook for 2 -3 minutes.

9. Add needed amount of water as per our gravy requirement and bring it to boil.

10. Once it starts bubbling add in the cleaned fish pieces and cook for few minutes. Once fish pieces are cooked switch off the lame and drizzle a spoon of coconut oil and close it with a lid till the time to serve.

11. Enjoy it with steamed rice..!

Note

1) Clean the fish pieces thoroughly and don't forget to pull out the intestines. Otherwise the whole curry till taste sour.

                    

CLEANED FISHES

  2) Soak the kudampulli in water before starting to make the curry.

3) Make the spice mixture ready ahead.

4) Once fish pieces are added avoid using a spoon as it will break the fish pieces. So mix by creating a rotating motion of the vessel.

5) Feel free to adjust the spice powders according to the taste of your family members.

                                                                 
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CABBAGE STIR FRY

                                 Cabbage thoran

 Serves- 2-3

Ingredients

Cabbage shredded- 3 cups

Onion -1 small size

Desiccated coconut-1/2 cup

Spice powders used

Turmeric powder/haldi/manjal-1/2 tsp

Red chilly powder/lal mirchi ka powder/mulagu podi/miryapitto- 1 tsp

Salt/namak/uppu/meet to taste

For tempering/tadka/thalikaan/phann

Oil-2 tsp

Mustard seeds/jeera/nalla jeerakam- 1/2 tsp

  

Method

1. Wash cabbage thoroughly and shredded it .keep it aside. Slice the onions thinly.

2. Now let’s start making the stir fry.

3. For that heat oil in a pan. Once it’s hot add in the Mustard seeds and allow it to pop up.

4. Then add in the onion slices and sauté for few seconds till they become soft and translucent.

5. Sauté for few seconds.

                             
6.Add in the shredded cabbage along with the spice powders.

                                                           

ADD IN THE CABBAGE

                                      

SPICE POWDERS ARE ADDED

             Note: If you are in a hurry i recommend to pressure cook the cabbage to 2/3   whistles and then add. So that we can save the cooking time and stir fry will be ready in few minutes.

7. Give it a good mix. Cover and cook till everything is done.Add coconut scrapings and give a good mix.

                                                                        

8. Do a taste test. Our stir fry is ready to serve. It goes well with steamed  rice as well as with rotis  (Indian flat breads) Enjoy..!                                                      

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CAULIFLOWER CHILLI FRY

                               CAULIFLOWER CHILLY FRY
                                                    

        

RECIPE COURTESY :Meena Maam (MEENA JANARDHANAN)

Serves- 1-2

Ingredients

Cauliflower florets:1 cup

Turmeric powder-1/4 tsp

Green chilly-7-10

Salt-1/4 tsp

For marination

Kashmiri chilly powder- 1/ 2 tsp

Hot chilly powder-1/4 tsp

Garam masala- 1/2 tsp

Corn flour-1/2 tbsp

Ginger garlic paste-1/2 tsp

Rice flour-1 tbsp

Red chilly sauce/tomato chilly sauce-1/2 tsp

Soy sauce-1/2 tsp

Salt to taste

Method

1. Wash and clean the florets well in running water. Slit the green slit longitudinally and keep aside.

2. Now boil 1-2 cup water in a pan adding salt and turmeric powder.

3. Once it starts bubbling switch off the stove add the florets into it.

4. Close it with a lid and keep aside for at least 15 minutes.

                                    

florets in hot water

5. After 15 minutes drain those florets and pour them into a mixing bowl.

6. Sprinkle all the ingredients given under the label 'for marination' and give it a good toss. Keep aside for at least an hour

                                             

marinated florets

7.Then heat a kadai/ frying pan and deep fry all the florets.

deep frying the florets

8.Once all the florets are deep fried switch off the flame.

9.Meanwhile the oil will be still hot. So take the green chilly slits on a slotted spoon and dip it in the piping hot oil & fry them nicely. It will take only few seconds.

frying the chillies by dipping in oil on a slotted spoon

Note: don't fry the chilies to brown color. We should retain its green color.

10. Drain them (florets and green chilly slits) on to a paper towel to absorb the excess oil.

11. Our cauliflower chili fry is ready to serve. Enjoy..!

                                                      

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Pumpkin flower fritters

                                                      Mattan poo bhajja

PUMPKIN FLOWER FRITTERS

 Serves 2

Ingredients

Pumpkin flowers-6

Chickpea flour/besan-1/4 cup

Salt                                                              

Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        

PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.Enjoy.

Note : Feel free to adjust the spices

        : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter

                                                                                              Shaadi.com Indian Matrimonials