Ingredients:
- Red chilli – 10 no
- Garlic gloves – 4 no
- Salt to taste
Procedure:
- Grind all the ingredients into thick paste. Add a little water to make a smooth paste.
- Before serving add one tbs gingelly/sesame oil to enhance the taste.
Author Archive
Thursday, September 02nd, 2010 | Author: sethu
Category: Chutney, Side (V), Uncategorized, Vegetarian
Tags: Chutney, side, Vegetarian Leave a Comment
Thursday, September 02nd, 2010 | Author: sethu
Ingredients:
- Red chillies – 10 no
- Garlic gloves – 4 no
- Gingelly/sesame oil – 2 tbs
- Mustard seeds – 1 tsp
- Asafoedita – one pinch
- Curry leaves – 5 no
- Salt to taste
Procodure:
- Heat one tsp gingelly oil in a kadai.
- Saute red chilli and garlic till they turn golden brown. Allow it to cool and add salt.
- Grind all the ingredients into thick paste. Add a little water to make a thin, smooth paste.
- Heat one tsp gigelly oil in a kadai, add half tsp mustard seeds. When it splutters, add a pinch of asafoedita and five curry leaves.
- Mix it well with the chutney.
Thursday, September 02nd, 2010 | Author: sethu
Ingredients:
- Grated coconut – 1 cup
- Red chilli – 3 no
- Small onions – 3 no
- Salt to taste
Procedure:
- Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
- Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
Thursday, September 02nd, 2010 | Author: sethu
Ingredients:
- Grated coconut – 1 cup
- Green chilli – 3 no
- Small onions – 3 no
- Ginger – nail size
- Salt to taste
Procedure:
- Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
- Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
- Add coriander leaves while grinding to have another variant of this chutney.
Thursday, September 02nd, 2010 | Author: sethu
Ingredients:
- Ragi Powder – 4 cups (250g)
- Cooked rice – 1 cup
- Curd – 2 cups
- Salt to taste
Procedure:
- Add 3 cups of water to ragi powder and mix well. Cover it and leave to ferment for 24 hours.
- Mix again with one cup of water and boil on a thick bottomed vessel with constant stirring. Otherwise the bottom layer will get burned, stick to the vessel and turn black creating burnt smell.
- Add cooked rice and mix well.
- Continue to boil in medium fire with constant stirring to make a thick paste.
- Remove from heat. Wet your hand and touch the paste. If it is non-sticky then it is fully cooked. If it sticks, boil the paste further to get it cooked. Allow it to cool.
- Mix two cups of curd with salt. Add this to ragi paste and mix well.
- This porridge tastes well with raw small onions, fried puppets, thick dry fish kulambu/fry, vathal/garlic kulambu, any type of pickle.
Category: Main Course (V), Uncategorized
Tags: breakfast, health drink, traditional dish Leave a Comment
Monday, March 15th, 2010 | Author: sethu
Ingredients: ( to make 6 servings – 120 ml each)
- Lemon – 1
- Mint leaves – 25
- sugar – 100g
Procedure:
- Grind mint leaves with a little water in a mixer and filter the juice
- Extract the juice of lemon and mix with mint juice
- Add required amount of sugar and water to the juice mix to suit your taste
- Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint
Friday, December 04th, 2009 | Author: sethu
Ingrdients:
- Rava – 2 cups
- Rice Flour – 1.5 cup
- Maida – 1 cup
- Curd – 1 cup
- Red chilli powder – 1 tsp
- Salt to taste
- Water – 4 cups
- Big Onion – 1 -cut into thin 1″ slices
- Green Chillies -2 -cut into thin round pieces
- Ginger – 1″ – cut into tiny pieces
- Pepper – 2 tsp – crushed coarsely
- Jeera (cumin seeds) – 2 tsp
- Curry leaves – 10 – cut into pieces
- Coriander leaves cut into pieces – 2 tsp
- Ghee / sesame oil
Procedure:
- Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
- Add water to the above, mix throughly and keep aside for 1 hour.
- Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above batter and, if needed, add more water to have a thin consistency so that the batter will flow freely in a hot tava.
- When tava is hot, stir the batterwith a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the batter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the batter.
- Seve hot with coconut chutney and sambar.
Wednesday, July 08th, 2009 | Author: sethu
INGREDIENTS:
- Fish-500 gm-cleaned and thinly sliced-Preferred fishes: Red sanders(Sankara), Sardines(Maththi), Prawn, Seer(vanjiram), Anchovies (neththili), crab (nandu), Baracuda (Sheela), Pomfret (Vowvaal).
- Red chilli powder- 5 tsp
- Coriander powder -1 tsp
- Tumeric powder-half tsp
- Ginger(1″) and garlic (2 gloves) paste
- lemon juice-2 tsp
- Salt to taste
- Corn powder-1 tsp.
METHOD:
- Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
- Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.
Wednesday, July 08th, 2009 | Author: sethu
INGREDIENTS:
- Fish-500 gm
- Small/big onion-100 gm-tomato 50 gm-coarsely grind them into thick paste
- Tamarind-half lemon size(25gm)-make thick paste of tamarind
- Coconut powder/scrapings half cup
- Sombu (aniseed) powder-1 tsp
- Red chilli powder-3 tsp
- Coriander powder 2 tsp
- Turmeric powder-half tsp
- Salt to taste
- curry-leaves
- cooking oil – 8 tsp
METHOD:
- Clean and slice 500 gm of fish suitable for frying in tava. Suitable fish varieties: Seer(Vanjiram), Pomfret(Vowval), Seabass)Koduva), Saw/gur (Kola), Crab (nandu)
- Grind coconut and sombu into thin paste. Add all other items and mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
- Heat a tava and add 4 tsp oil. Place the coated-slices of fish on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown. Add oil as and when necessary.