Coriander sardine fish curry

Coriander sardine fish curry

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Masala:

Coriander seeds: 2 tbsp

Grated Coconut:1 cup

Kasmiri Chilli: 4

For Gravy:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Green chillies : 2 split lengthwise

Fenugreek powder: ¼ tsp

Salt: to taste

Kudam puli(kerala tamarind):1 piece soaked in water

Sardine pieces: 200 gm

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Dry roast the items under masala section on sim flame until golden brown.
2)      Keep it aside to cool.
3)      Grind it in a mixer with little water to form a paste 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, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
7)      Pour 2 cups water into the above and add kudampuli and boil.
8)      Add the washed sardine pieces into it.
9)      Boil it until the sardine is fully cooked.
10)  Garnish with curry leaves.

Sweet corn salad

Sweet corn salad

Preparation Time: 8 min

Cooking time: 2 min

Serves: 3

Ingredients measure:-

Sweet corn frozen : 2 cup

Salt : 2 tsp

Big Onion : 1 cup cut as cubes

Olive oil : 1tsp

Tomato Medium : 1 cup cut as cubes

Lime juice:  2tsp

Preparation:-

1)      Boil the frozen peas for 2 mins.
2)      Strain it and mix it with the above ingredients.
3)      Garnish with chats or pepper according to your taste buds.

Chicken fry broth curry

Chicken fry broth curry

Preparation Time: 60 min

Cooking Time: 20 min

Serves: 4

Ingredients measure:-

For Marinate:

Chicken Pieces : 250 gm

Lime:1 medium

Masala[alternatively you can use any branded chicken fry masala powder] : 2tsp Kashmiri red chilli powder, 2 tsp coriander powder,1tsp pepper powder, 1 egg beaten

For Gravy:

Big Onion : 2 medium cut lengthwise

Tomato : 4 medium cut lengthwise

Masala: 2 tbsp (Any branded chicken curry masala).

Ginger garlic Paste : 2 tsp,

Green chillies : 2 split lengthwise

Chicken broth : 2 cups

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Corainder leaves : 2 tsp

Preparation:-
1)      Marinate the items under marinate section above for 30-35 mins.
2)      Fry the marinated chicken till half cook.
3)      Keep it aside.
4)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the fried chicken.
7)      Mix the above well and cook for another 2 mins to absorb the chicken flavor in gravy.
8)      Pour 2 cups chicken broth into the above and boil.
9)      Pour 1 cup water if needed to the above mix, if you want it to be a full gravy kind.
10)  Boil it until the chicken is fully cooked.
11)  Pour it in a casserole and garnish with coriander leaves.

Notes:- Alternatively you can use marinated chicken the next day, from the freezer.

             Chicken broth can be made by boiling the chicken pieces with salt ans little pepper.

Spinach cheese omlette

Spinach cheese omlette

Preparation Time: 10 min

Cooking Time: 3 min

Serves: 1

Ingredients measure:-

Spinach : 1 cup

Salt : 2 tsp

Cheese : 1/2 cup grated

Oil : 1tsp

Egg : 1

Preparation:-

1)      Beat the egg with salt and keep it aside.
2)      Cut the spinach, grate the cheese.
3)      Saute the spinach slightly, so that the raw smell goes off.
4)      Pour 1 tsp oil in a tawa and pour the beaten egg..
5)      Spread the spinach over the half cooked egg and grated cheese over it.
6)      Flip it along the diameter, and cook both sides.
7)      Spinach cheese omlette is ready to be served.
 

Notes:- This recipie is for kids, you can put green chillies, onions, pepper also to the  beaten egg to make it spicy.

Vazhakoombu cherupayar thoran

Vazhakoombu cherupayar thoran

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Vazhakoombu(Bananna Flower) :  1 medium

Grated Coconut : 1 cup

Green Chillies : 2 big split lengthwise.

Big Onion : 2 medium cut as cubes

Turmeric powder: 1 tsp

Salt : 2 tsp

For pressure cook:

Green Gram : 11/2 cups

Water :2 cups

Pepper powder : 1 tsp

Oil-3 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Pressure cook the items under pressure cook listed above with little  salt for 3 whistle.
2)      Keep it aside till the pressure goes off.
3)      Mix well the grated vazhakoombu with Grated coconut,1 tsp oil,  ½ tsp turmeric powder, green chillies and big onion in a kadai and keep it aside.
4)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté the mixed items and mix well.
6)      Cook in sim flame.
7)      Stir in between and when it’s half cooked, mix the pressure cooked items.
8)      Mix the above well and cook well for another 5 mins.
9)      Garnish with curry leaves.

Notes:- While mixing the vazhakoombu and other items it gels well when you use hand to mash a little and mix it.

Lachcha paratha

Lachcha is a Punjabi word which literally means group of rings. Lachcha paratha is a group of rings formed on rolled dough made from wheat /All-purpose flour.

It is basically multi-layered flat bread originated in India.

This is a Mughalai delicacy and can be enjoyed with medium/hot/sweet gravies.

So here goes the recipie....njoy..

Total Preparation Time: 20 min

Cooking Time: 10 min

Serves: 10

Ingredients measure:-

Atta powder(Wheat) : 8 cups

Salt : 2 tsp

Dalda or Ghee : 2tbsp

Preparation:-

1)      Knead the dough with salt,dalda and water (preferably warm water) softly.
2)      Divide it into 3 portions and make it into  three ropes.
3)      Twist one end and start braiding and finish it with the twist at the other end.
4)      Put it in a plastic sheet and keep it aside for 5 mins.
5)      After 5 mins take one portion and press it with a chapathi roll.
6)      Spread generous amount of Ghee/Dalda onto the pressed piece.
7)      After that make fleets and swirl it like a round like the picture above.
8)      Press it again softly without disturbing the fleets.
9)      Heat a tawa and put that piece in tawa.
10)   Flip it and make both sides golden brown.
11)  Lachha Paratha is ready to be served.

Notes:- If you add 1 beaten egg while kneading the dough, it will become even more soft.

Mushroom Green-peas Curry

Mushroom Green-peas Curry

Preparation Time: 15 min

Cooking Time: 8 min

Serves: 5

Ingredients measure:-

Button Mushroom : 500gm

Big Onion :3 medium cut lengthwise

Tomato : 3 medium cut as cubes

Branded chicken powder- 1 ½ tbsp

For pressure cook:

Potato : 3 medium cube cutting

Green Peas frozen : 1 cup

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Coriander leaves- ¼ cup

Preparation:-
1)      Pressure cook the items under pressure cook listed above for 1 whistle.
2)      Keep it aside till the pressure goes off.
3)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
4)      When the curry leaves splutter, sauté big onion and tomato together till mushy.
5)      Put 1_1/2  tbsp of branded chicken masala powder and saut till it turns brown.
6)      Mix the above well and add water slowly till it boils then add mushroom pieces.
7)      After cooking the above for 3 mins add the pressure cooked items and boil.
8)      When the mix becomes little semi dry, take it off the stove
9)      Garnish with coriander leaves.

Notes:- While cleaning button mushroom take off the top cover by hand, otherwise sometimes it will upset the stomach.