Friday, September 16, 2016

Goat Gravy-matton varuval

Ingredients
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 


Method
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

Ingredients
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.

Method
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




Wednesday, September 7, 2016

Aloo Paratha -Roti with potato stuffing

Ingredients
2 cups of wheat flour
2 tsp cooking oil
Salt to taste
water to knead the dough.
Extra wheat flour to flat the dough.

For stuffing
5 Cooked potatoes -medium size(peel off the skin)
5 green chilies finely chopped
1 tbsp coriander powder
5 garlic cloves(grate it)
1 tsp salt
2 tbsp of finely chopped coriander leaves.

Butter to fry the roties.

Method
Knead the wheat flour with salt, oil  and water.
Keep the dough aside.

Mash the potato nicely without any lumps.
Add the remaining stuffing ingredient and combine.

Take small ball of wheat dough flat it and keep some potato filling.
Fold it as shown in the picture.
flat it again and fry it with enough amount of butter on hot pan.








Serve it with mango pickle or curd.

Thalkkali thokku- tomato chutney


INGREDIENTS
2 onions
7 tomatoes
10 garlic cloves
10 curry leaves
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp asafoetida powder
2 tbsp gingerly oil
1 tsp turmeric powder
1 tbsp chilli power
1 tsp sugar
salt to taste
coriander leaves finely chopped


Method

Heat oil in pan
Add mustard seeds and allow it to pop.
Next add asafoetida powder, fenugreek seeds, finely chopped onions, garlic  and curry leaves.
Fry until onions become translucent.

In the meantime put the tomatoes in hot water and allow it to boil for 10 minutes.
Once the water is cooled peel off the tomato skin.
Chop them finely without loosing any juice.
Add tomatoes to the onion and keep cooking.
Next add turmeric powder, chilly powder and salt.
Close cook until oil floats to the top.
At last add sugar and garnish with coriander leaves.



Thursday, August 25, 2016

Poosanikaia halwa-white pumpkin halwa-Kasi halwa

Ingredients
1 big white Pumpkin(Remove skin and seeds)
Grate the pumpkin and filter the pumpkin water.

For 1 cup pumpkin(without water) 3/4 cup sugar.
1 tsp saffron(for 1 cup pumpkin) 
1 tsp salt
some shopped cashew nuts
1/2  cup ghee( for 1 cup pumpkin)

Method
Grate and filter the pumpkin with sieve.
Save the filtered water.


Boil the pumpkin water until it reduces half .



Now add the grated pumpkin and cook for further 5 minutes.

Add salt,sugar and saffron.
Mix now and then on low flame.

In sometime the halwa becomes thick and change to golden color.
Now add ghee,cashew nut  and continue to cook.


To check the consistency when you pull your spoon it should leave way to show the bottom of the pan.
Now the Yummy Halwa is ready.
You can make it in large quantity and store it in freezer.