Wednesday, November 16, 2016

Lemon pickle

South Indian Lemon Pickle

10 Lemons 
2 lemon's juice 
Rock salt 10tbsp 
4 tbsp red chilli powder 
1 tbsp mustard 
1 tbsp fenugreek seeds 
1 tbsp asafoetida powder 
10 tbsp gingelly oil 

Cut lemons into 6 pieces and discard the seeds.
In a glass bottle add 1 chopped lemon and 1 tbsp of salt.
Follow this process of 1 lemon and salt layer for remaining lemons.
At last add 2 lemon's juice on top and seal tightly.
Let  the bottle in sun for atleat 10 to 15 days.

In hot pan fry fenugreek seeds and asafoetida.
Once the mixture is cooled powder it.
Heat oil in pan add mustard seeds and allow to pop. 
Next add marinated lemon and chilli powder.
Heat lemons for  5 minutes,add the powder and switch off the flame.
Mix and  allow to cool completely in the same pan.
Store in a sterilized glass jar.

Tuesday, November 1, 2016

Rasam Powder

Rasam Powder 
1 cup toor dal
1/2 cup cumin seeds
1/2 cup pepper corns
3/4 cup coriander seeds
1 tbsp fenugreek seeds
1 tsp ajwain seeds
1 inch peeled fresh tumeric(optional)
1 cup curry leaves
1 tsp ghee
Fry all ingredients in hot pan on low flame.
It takes at least 20 minutes
Remove from heat, allow to cool.
Powder the mixture and store it in an air tight container.

Friday, October 28, 2016

Pineapple Kesari

Rava(semolina) 1 cup
Raw sugar 1 3/4 cup
Ghee 3/4 cup+1 tsp
Pineapple diced 1 cup
Cashew nuts 1/2 cup
Sultanas 1/2 cup
Boiling water 2 1/2 cup
Saffron threads 1 tsp
Salt 1/2 tsp
Cardamon powder 1 tsp

 Heat 1 tsp Ghee to fry cashew nuts and sultanas.
Transfer cashew nut and sultanas to a small bowl.(see photo for reference)
Add rava to the same pan and fry for 5 minutes.
Remove rava from heat and add to the same cashew bowl.
Fry pineapples in the same pan for at least 5 minutes on low flame.
Now add the cashew nut, sultanas, rava, sugar, saffron and salt  to the pineapple.
Pour boiling water and stir the rava.
While stirring add ghee.
Put off the flame when the rava mixture turns semi solid.
If the rava is overcooked kesari becomes solid when cools.
Now the tasty pineapple rava kesari is ready.

For plain rava kesari skip pineapple.

Friday, September 16, 2016

Goat Gravy-matton varuval

2 cups of shallots or 4 big onions 
10 curry leaves
2 inch cinnamon stick
2 cardamon seeds
3 cloves
3 garlic cloves
2 inch ginger
1 tsp turmeric powder
2 tbsp chilly powder
3 tbsp coriander powder
2 tbsp cooking oil
salt to taste
1/2 cup coconut milk(optional) 
1 kg goat 

Heat 1 tbsp oil in a pan.
Add onion, cinnamon, cardamon, curry leaves, ginger and garlic.
Cook on low flame until onion becomes transparent.
Now add turmeric, coriander, and chilly powder.
Put off the flame and allow the mixture to cool completely.
Once the mixture is cooled grind it into fine paste by adding some water.

In separate pan or Presser cooker add 1tbsp oil and goat.
Add some turmeric powder and fry further 5 minutes.
Add the onion paste and salt.
Mix thoroughly and allow the goat to cook. 

Once the goat is cooked add coconut milk and cook for further 5 minutes.
Garnish with coriander leaves and curry leaves.

Vegetable fish curry

1 kg Salmon boneless( or Basa fillets)
1 large potato
2 medium size carrots
5 string beans
1 medium size sweet potato
 1 cup peas
1 medium size eggplant
3 tbsp grated ginger(remove skin)
1 tbsp cooking oil
1 tsp red chilly powder
2 tbsp coriander powder
2 cups of coconut milk
salt to taste

Peel potato skin and dice the vegetables.

Heat oil and add all vegetables.
Open cook for couple of minutes.
Next add ginger, chilly powder and coriander powder.
Fry for 2 minutes and add 1/2 cup water.
Close the pan and allow the vegetables to cook completely.
Then add coconut milk and fish.
Close the pan and cook further until the fish is tender.

Serve hot with cooked  basmathi rice