Tomato Curry

TOMATO CURRY

Preparation Time: 10 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

For Gravy:

Big Onion :  3 cut as cubes

Green Chilly : 2 chopped.

Tomato: 4 diced as cubes.

Salt: to taste

Urad dal: 1 tsp

Chana Dal: 1 tsp

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Chop Onions,Tomatoes and Green Chillies and keep it aside.
2)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds, urad dal, chana dal and curry leaves.
3)      When the curry leaves splutter, sauté well the chopped items.
4)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
5)      Pour 3 cups water into the above and boil.
6)      Boil it until the Tomatoes turn mushy.
7)  Garnish with coriander leaves.

Unakka meen chammanthi (dry fish powder)

Unakka meen chammanthi(dry fish powder)

Preparation Time: 15 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Marinate:

Kashmiri Red Chilly powder: 2 tsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tsp

For Chammanthi:

Small Onion :  1/2 cup

Ginger Paste : 1 tsp,

Kanthari(Thai Pepper)(3-4) or Green Chilly : 1 splited lengthwise.

Pizhi puli(tamarind):1 piece as such

Preparation:-
1)      Soak the dry fish in water for 5 mins or more(depending on your salt tolerance level).
2)      Marinate the dry fish with the marinate masala items.
3)      Deep fry the fish and keep it aside to cool.
4)      In a mixer, dry blend the dry fish and chammanthi items.
5)      In a kadai, pour some oil and fry the grinded items for 2 mins..
6)      Serve hot.

Kothu Chapathi

KOTHU CHAPATHI

Preparation Time: 10 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Sauting:

Big Onion :  1/2 cup cut lengthwise

Tomato: 2 cup diced as cubes

Chicken Masala : 1 tbsp( any branded one).

Salt: to taste

Chapathi : 4 cut as stripes

Egg : 1 beaten

Mustard seeds : 1 tsp

Coriander Leaves : 2 tsp

Preparation:-
1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the  items under ”for sauting”.
3)      Pour 1 cup water and cook till it becomes mushy and cooked well.
4)      When the contents turn dry mix chapathi stripes and cook for 2 mins.
5)      Pour the beaten egg over the cooked items and toss it.
6)      Garnish with coriander leaves.

Cherupayar Kaya Erissery

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Pressure cook:

Green Gram : 1 ½  cups

Water: 2 cups

Salt: to taste

For Boiling:

Plantain(Pacha kaya): 2 cups

Water: 3 cups

Salt: to taste

For Grinding:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Grated coconut: 1 cup

Cumin : 2 tsp

Turmeric: ¼ tsp

Chilly powder: ½ tsp

Salt: to taste

Grated coconut: 2 tbsp for deep frying

Dry Red Chillies : 2

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under “ Pressure cook” and keep it aside.
2)      Boil the items under “ Boiling” and keep it aside.
3)      Grind the items under “ for grinding” to a fine paste with little water and keep it aside.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, add Dry red chillies and mix the pressure cooked and boiled items together.
6)      After 2 mins , mix the grinded items and sauté for 2 mins.
7)      If required, add some water and boil for 2 mins.
8)      Garnish with deep fried grated coconut and curry leaves.

Tomato Fish Curry

TOMATO FISH CURRY

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tbsp

For Gravy:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 3 diced as cubes.

Salt: to taste

Pizhi puli(tamarind):1 piece soaked in water and juice extracted

Fish pieces ( Any Fish): 200 gm

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the items under gravy listed above.
3)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
4)      Pour 2 cups water into the above and add extracted tamarind juice and boil.
5)      Add the washed Fish pieces into it.
6)      Boil it until the Fish is fully cooked.
7)   Garnish with coriander leaves

Tomato Rice (Thakkali Sadam)

TOMATO RICE(THAKKALI SADAM)

Preparation Time: 8 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

For Sauting:

Big Onion :  1/2 cup cut as cubes

Tomato: 2 cup diced as cubes

Turmeric : ½ tsp

Salt: to taste

Cooked rice(Sona Masoori rice): 2 cups

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Coriander Leaves : 2 tsp

Preparation:-
1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the  items under ”for sauting”.
3)      Pour 1 cup water and cook till it becomes mushy.
4)      When the contents turn dry mix cooked rice and cook for 2 mins.
5)      Garnish with coriander leaves.
 
Note: You can also use cooked rice prepared and kept in fridge overnight.

Ivy Gourd Clam Fusion (Kakka kovaka ularth)

IVYGOURD CLAM FUSION

Preparation Time: 45 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Boiling:

Clams : 1 kg

Marinating Clams

Clams meat

Small Onion crushed : 2 tbsp

Ginger Garlic Paste : 1 tbsp

Chilly Powder: 2 tsp

Pepper powder : 1 tsp

Salt : acc to taste

For Sauting:

Sauting IvyGourd

IvyGourd:  ½ kg cut lenthwise

Big Onion : 2 medium cut lengthwise

Green Chilly : 1 big split lengthwise

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Immerse clams in cold water for 15 mins(every 5 mins change water) to remove the sand and dirt.
2)      Boil it until clams open up and shows the clam meat.
3)      Keep it aside for cooling.
4)      Crack the shell and take the clam meat and marinate it with items under “clam marinate”.
5)      In a kadai put 1 tbsp oil and splutter mustard seed and sauté ivy gourd, green chilly and big onion.
6)      At the same time sauté the marinated clam until properly cooked and fried.
7)      When ivy gourd is half cooked, mix the cooked clam and saute for 2 mins more.
8)      Serve hot.