Tag-Archive for » side «

Thick Coconut-Green Chilli Chutney for idly/dosa

Ingredients:

  • Grated coconut – 1 cup
  • Green chilli – 3 no
  • Small onions – 3 no
  • Ginger – nail size
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
  3. Add coriander leaves while grinding to have another variant of this chutney.

Potato Curry

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 1 tsp
  • Corriander powder – 1 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions or Pearl onions- 1 cup, finely chopped
  • Tomatoes – 1/4 cup, finely chopped
  • Curry leaves
  • Cilantro
  • Oil – 3 tsp
  • Mustard seeds – 1/2 tsp
  • Coconut – 3tsp
  • Fennel – 1 sp

Method:

  1. Grind the coconut and fennel into paste and keep aside
  2. Cook the potatoes.
  3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
  5. Add tomatoes and curry leaves and cook till the curry leaves brown
  6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
  7. Garnish with cilantro

Note:

  • Keep stirring so that the potatoes don’t burn
  • Add oil if needed to keep the potatoes from burning

Potato Curry (Simple version)

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 3 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions – 1 cup, finely chopped

Method:

  1. Cook the potatoes.
  2. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  3. In a pan add 3 tsp oil. Add the fennel, onions and fry till the onions brown
  4. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove

Vegetables Kootu/Gravy

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Green Chilies or Red Chilies- 2
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin (Jeera) – 1 tsp
  • Moong Dhal (Pasi Paruppu) or Toor Dhal – 1 cup

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. Cook the dhal and keep aside
  3. Grind the coconut, cumin, chilies and keep side
  4. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  5. Add the onions and fry till they start to brown
  6. Add the cooked vegetables and fry for two minutes
  7. Add the coconut paste from step 3 and the cooked dhal from step 2, stir for 2 minutes and turn off the stove

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove

Vegetable Poriyal

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Onions – 2 tsp, finely chopped
  • Green Chilies – 1, finely chopped
  • Red chilies – 1, cut in two
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp, grated
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  3. Add the green chilies, red chilies, onions and fry till they start to brown
  4. Add the cooked vegetables and fry for two minutes
  5. Add the grated coconut, stir and turn off the stove.

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
  • Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook

Plain Fish Fry

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:

  1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
  2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

Tava Fish Fry

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:

  1. 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)
  2. 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.
  3. 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.