TomatoCucumber curry

This is a very simple side curry dish for rice....The main ingredients for this is tomato and south indian  cucumber.Its available in almost all indian shops.

Actually this curry is one of the favourite from mom's recipes.Now my husband also loved to have this with rice,so its a common in our recipe list too... if u combine this curry with rice and add a fish fry then u can have a  super tasty meal.Don't forget to try that too...
Cooking time - about 15 minutes

Ingredients

Tomato - 1 number

Cucumber - 1/4 portion

Green chili - 1 number

Coconut -1/4 cup

Cumin seed - 1 tsp

Turmeric Powder -a pinch

Salt - to taste

For Seasoning 

Mustard seed - 1 tsp

Red chili - 1 number

Oil - 1 tbs

Curry Leaves - 4 leaves

Preparation

Step 1 :Cut the tomato and cucumber into small square pieces

Step 2 :Boil the cut vegetable , the green chili and turmeric powder with  1 cup of water.If u r using the cooker wait until 2-3 whistle.

Step 3 : Grind the coconut cumin seed and turmeric powder together..

Step 4 :Add the grinded mix into the cooked vegetable and boil it for 5 minutes.

Step 5 :Heat oil in a pan add the mustard seed once the seeds started spluttering add the red chili and curry leaves once it get sautes add the cooked mix into it..Just heat it for 1 minute in low flame...The Curry is ready to eat...

Points to ponder

• Don't add more water for boiling the vegetable...
• Don't overcook after adding the coconut mix..

Tomato Rice

The main ingredients of this recipe is Tomato.Its a very simple dish..I usually prefer this for my husband's lunch.Its an easy recipe and also its not required any side dish.Simply we can have it or just add a pickle, curd or raitha..

Cooking time 10-15 minute

Price of the tomato- 99cent/pound

Ingredients:

Basmati Rice - 1 cup

For making the masala

Tomato - 1

Onion- 1/2 portion

Ginger -1 small portion

Garlic - 1or 2 cloves

Green Chili - 1number

Turmeric Powder - 1tsp

Chili powder -1/2 tsp

Coriander Powder -1/2 tsp (Optional)

Salt - to taste

For Seasoning

Channa dal- 1 tsp

Urd dal - 1 tsp

Mustard seed- 1tsp

Red chili- 1 number

Curry leaves - 4 leaves

Oil - 2tsp

Preparation 

step1 :Cook the rice thoroughly...(do not overcook if you overcook,the rice will be sticky).Keep it aside

step 2 : Heat a pan pour some oil When it get heated add the Ginger garlic and green chili ,Once it get sauteed add the Onions..

Step 3: When the onions get brown color add the tomato .Stir well ..Once the tomato get half cooked add the powders into it.add the desired amount of salt too.

Step4: Let it cook for almost 5 minutes.transfer the tomato masala to the bowl

Step 5.Pour some oil into the pan,(Use the same pan for seasoning too)...Once the oil get heated add the mustard seed, Once it get spluttered add Channa dal and urd dal..let it fry for some time then add the  red chili and curry leaves.finally add the cooked tomato masala.stir well.

Step 6: Add the cooked rice into it ...let it cook for 1-2 minute...stir well....garnish the dish with some coriander leaves..

Points to ponder

• Do not overcook the rice
• cook the tomato thoroughly.
• If you like spicy add more green chili otherwise add more red chili power
  

FishCurry/Fish Kulambu with cocunut

I think nobody needs an introduction about fish.Fish is a very healthy and nutritious food.Today all are very  concious about their body and trying to avoid any kind of non-vegetarian food..But anyone can have fish without any dilemma,as it doesn't have that much fat and also it have  lots of minerals..especially fish have lots of calcuim ...Curried or baked fish is really good..Fried one taste good but not good if we have it frequently so have the fried one less frequently.If you are fond of fried one just fry the fish using the oven method.Just refer the blog  FriedFish .

We usually buy fresh fish from the asian market...There we can find all varieties of fish like tuna pomfret pompano cat fish tilapia red snapper King  fish etc...Cat fish and tilapia are ocean fish so it will have some mud taste...we usually prefer tuna pomfret pompano red snapper..sometimes love to add tilapia and cat fish too... will be available sometimes...King fish have its unique taste nothing comparable to it....Today i thought of sharing my Fish curry recipe to all my friends...i got this recipe idea from my mom'...In my home mom used to prepare the fish curry using coconut..Its quiet simple and tasty..My husband's place they used to have the fish curry using the komkum so nowadays my mom's recipe is a visitor to our kitchen..but we really love the taste ...Let me explain how to prepare the fishcurry using the coconut..

Here i am using the Yellow fin Tuna.Usually you can find the tuna in almost all the grocery shops and also in FreshMarket too if u go with a fresh one it will tastes more.

The cost of this fish will be 3.99/Pound. 1 fish will come almost 1 to 2 pound.

Cooking time -15 t0 30 minutes

Ingredients

Fish - cut into small pieces

Grated Coconut - 1/4 cup

Pearl onion - 6 nos

Turmeric powder - 1 tsp

Coriander Powder - 2 tbs

Chili powder - 1 tsp

Fenugreek powder - 1 pinch

Tamarind - 1 small lemon size 

Salt - to taste

For Seasoning 

Mustard seeds - 1 tsp

Red chili - 2 nos

Curry leaves - 4 leaves

Green Chili -1 number

Pearl Onion -2 sliced

Preparation:

Step 1: Wash and clean the fish..

Step 2:Make a paste of coconut,pearl onion, chili powder, coriander powder ,fenugreek powder,turmeric powder and the tamarind(just soak the tamarind in hot water for 5 minutes then used that water for grinding),salt using a mixer.

 Step 3: Heat oil in a skillet.(Use a deep skillet )when it get heated add the mustard seed,once it started spluttering,add the curry leaves and red chili once it get sauted add the paste into it..

Step 4 : Let the mix to boil for about 5 minutes in medium heat...Add the Fish pieces into it...

Step 5: Cook it for 10 -15 minutes..Do the slow cooking,

Step6: So now the quick and easy  Fish curry is ready to serve....

Points to ponder.

• If u just wash the fish with lemon juice then the bad smell will goes off.
• if u do the slow cooking ,it will give more taste, so that we can use the curry as a sudden otherwise we have to keep it aside for sometime then only the pieces will get that curried taste...
• If u like more gravy add 1or 2 cup of water at the time of grinding the ingredients otherwise use very little water...

Papaya Thoran

Papaya is commonly used  fruit in india...We can use this papaya for making thoran or we can have it as a fruit.I always miss my mom's papaya thoran.Its highly recommended that Pregnant woman should avoid this fruit ..

Today i thought of preparing this dish..We haven't had this for long time so for a variety i thought of adding this in our today's menu..If u like to prepare the thoran do not take the whole papaya take a half portion and rest keep refrigerate..you can use it within a week or two..

Today i am going to share all of  my friends about this papaya thoran/poriyal recipe.This papaya is available in almost all the grocery shop...

Cost of the item -$1.50/one papaya

Cooking time -15-20 minutes

Ingredients:

Papaya : 1/2 portion

Coconut -1/2 cup

Garlic -1 clove

Green chili - 1number

Fennel seed - 1 tsp

Turmeric Powder - a pinch

Salt - to taste

For seasoning:

Mustard Seed - 1 tsp

Red chili - 1 number

Curry leaves - 3 leaves

Preparation

Step 1: Grate the papaya by using the grater or chopper

 

Step 2 : Cook the grated papaya with  turmeric powder salt and 2-3 tbs of water for about 5-10 minute in low heat..Check whether its cooked or not,otherwise cook for an extra 5 minute

 

 Step 3 : Heat a pan put the oil once it get heated add the mustard seed ,once it started spluttering add red chili and curry leaves.

 

Step4: Add the cooked  papaya into the seasoned oil...stir well.

 

Step5: Make a coarse paste  of garlic fennel seed,add these with the grated coconut.

  

Step6:Stir well and close the pan and let it cook for almost 5 minute in medium heat...

Step 7: Now your Papaya thoran is ready to serve....

Points to ponder

• Do not cut the papaya into large pieces it will take more time to cook...
• Do not add excess water for boiling....
• If u like to add cumin seed you can add little bit of it.

Mushroom Biriyani

Today i thought of preparing something special for dinner..Usually we have rice wih curries .I was in a confusion what to cook finally i found a box of mushroom in my refrigerator..finally i decided to make the quick n easy dish Mushroom biriyani...My husband really loved the mushroom so i am sure he will love my mushroom biriyani ...Today i am sharing my biriyani recipe with all of my friends...Actually its a quiet easy aswellas nutritious dish..This mushroom is known as Vegetarian's chicken i think its because of its texture.....You can find this product in almost all grocery shops...

The cost of the item - $1.50 - $2.00  /8 oz box

Cooking time : 25 minutes

Ingredients:

To make the Mushroom masala

Mushroom  - 8 oz box

Onion - 1 number

Tomato -1 number

Garlic - 2 pods

Ginger - small portion

Chili powder - 1

Cinnamon- 1 inch stick 
Cloves - 4 number  
Cardamom - 2 number
Fennel seed - 1 tsp 
Star anise  - 1 number
Bay leaves - 1 leave
Black pepper - 4 -5 number 

( make the powder of all the above )

Curry leaves - 5-6 leaves

For Rice 

Basmati rice - 1 1/2 cup

Salt - to taste 

Water - 2 1/2 cup

Bay leaves - 1 leave

Cloves - 3 nos

Cardamom -1/2 portion

Butter - 2 tbs

Preparation:

Mushroom masala

Step 1 : Heat oil in a pan add the curry leaves & onions, once the onions get sauteed add the garlic ginger paste

Step 2 : Add the tomato to the browned onions.Add the chili powder and garam masala powder to it...stir continuously.Add salt to taste

Step 3: Add the washed and cleaned mushrooms into the mixture.stir well.no need to add any water....

Step 4.Close the lid and let the mix to cook for almost 10 minutes in a low heat.Stir in between

Step 5: After few minutes the mushroom will be cooked and the masala is ready to use...

For the Rice

Step 1 Soak the rice for about 10 minute

Step 2 Add the butter in a pan add the bay leaves,cloves and cardamom then add the drained rice into it

Step 3: Saute it for 3-4 minute and add water....usually the proportion of water will be depends upon the type of Basmati rice..What i usually do is i add more water once the rice started boiling check the consistency of rice ,once its cooked  drain the water and keep it aside

Making the biriyani

Step 1.In a pan make the layers of rice and mushroom masala...first add the layer of rice then the mushroom masala again the rice ....

Step 2 : Pre-heat the oven in 300 degree for 5 minute and keep the layered biriyani for about another 5 minute....just add some coriander leaves for garnishing...If you do it ,biriyani taste good...

Now the Mushroom biriyani  is ready to serve....Have it and enjoy...

Points to ponder

• Do not add the water for the mushroom masala cooking...
• Usually rice water proportion is 1 - 11/2  follow that otherwise follow whatever i did...
• According to Ur taste you can add green chilly and more chili powder....
• If  you don't like the layered method just add the rice into the mushroom masala and stir well..that's also delicious and simple method too..

Snake gourd -Brinjal Curry or Padavanga-Kathirikka curry

Today i thought of preparing some curry for our dinner.When i open my refrigerator i found the brinjal and snake gourd ...Suddenly i thought i can prepare a combinational curry with this 2 veggies...Suddenly i keep on searching the recipie on google. i found one blog named Solai's True Chettinad kitchen.she have a post named Kathirikka Malli pachadi..The original source of my recipie is from this blog but i customised it to our taste and style...

Here i used the Brinjal and Snake gourd We can call this curry as a simplified version of sambar.Actually its quick and easy...Hope all of you will ry this..Anyhow mine came out well so i thought of sharing this kathirikka padavalanga curry to all of my friends..
Ingredients:

Brinjal/Kathirikka small -2 nos
Snake  gourd   - 1 small
Onion -1
Tomato -1
Green chilli - 1no
Curry leaves - 3-4 leaves
Toor dal -1 small cup
Tamarind - 1 small portion

asafoetida - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Coriander Powder -3 tsp
Chilly Powder -1 tsp
Coriander leaves - (optional)

For seasoning

Mustardseeds - 1tsp

Curryleaves - 3-4 leaves

RedChilly -2 nos

 Preparation

Step 1: In a pressure cooker boil the toordal with turmeric powder and salt..

Step 2. Heat another  pan,Pour oil,when it get heated add the mustard seed,once it starts spluttering add redchilly and curryleaves 

Step3 Add onions and green chilly, once the onions gets the slight brown color add the  green chilly then  the brinjal and snake gourd ...saute for some time.Once the brinjal gets sauted add the tomatoes .stir continously.

Step 4. Add the turmeric powder coriander powder chilly powder and asafoetida .then stir for some time then add the cooked toor dal mix  tamarind water( to make this tamarind water  just soak the tamarind in hot water for 5 minutes) and  salt

 Step 5.Add 1 cup of water.Cook it for 10 -15 minutes in low flame...If u like to add some coriander leaves and curryleaves at the end..it will give more aroma to the dish...

Step6.Stir in between and check the salt..Add desired amount..

Points to ponder...

• Do not add excess water....
• Just cook the toordal in the pressure cooker until 2-3 whistle..

Parippu curry/GreenDal Curry

Parippu Curry is one of the important and most commonly prepared dish in almost all houses in Kerala. In our place this dish have an important role...Usually in sadhya aka Feast, this parippu curry is served with rice..I think everyone heard about sadhya, Its a delicious vegetarian meal served with almost all variety of vegetable combination.  It is a must one in  all traditional functions in south India. The combination of parippu curry pappadam and a drop of ghee is a mouthwatering dish ...

The main ingredient is the splitted Mungdal...Mungdal is known as mung bean,green bean etc...This mung bean is used for preparing bean thoran, sprouted mung bean is also very nutritious dish...Some places moong is used for preparing dessert too..Today i am going to tell you how can we prepare the parippu curry....I recommend all of you to try this recipie.

Ingredients:

Parippu/ splitted Mung bean   - 1 cup

Turmeric Powder - 1 pinch

Salt  -to taste

Pearl onion -2 -3 nos

Green chilly - 1 (optional) 

Coconut - 1/2 cup

Cumin seed - 1 tsp 

For seasoning

Mustard seeds - 1 tsp

Curry leaves  - 4 to 5 leaf

Red chilly - 1 no

Preparation.

Step 1 :First boil the mung dal with water turmeric powder salt green chilly and pearl onion....Cook thoroughly.If you use pressure cooker wait for 2-3 whistle.

Step 2: Make a nice paste of the cocunut  and cumin seed using a blender

Step 3: Add the paste into the cooked dal mix...Let it boil for another 2-3 minute

step4.In a kadai add oil ,when the oil get heated add the mustard seed ,once it started spluttering add the red chilly and curry leaves then add the parippu into the oil..Let it cook for almost 2-3 minute for a very low flame.

Step 4 :Pour the curry into the serving bowl...The quick and easy parippu curry is ready to eat...Have it with papad....

Points to ponder:

• Do not add excess water for cooking the dal 
• Do not add excess water for making the coconut paste...
• According to your taste you can add green chilly..it will make the dish more spicy

Green banana/Kaya/Vazhakkaya Thoran/Poriyal

Green banana is one of the common vegetable used for cooking in south india.Especially in Kerala and Tamilnadu this green banana is used to prepare Thoran/Poriyal,Aviyal,Frying etc.

Today i am going to explain how we can prepare the delicious Green banana thoran.

You can find this green banana in all Indian grocery shop also u can find the same in Mexican shops too...

Cooking time - 15 minute

Cost of the item -$0.50-0.75/pound

Ingredients:

Green Banana - 2 nos

Turmeric Powder -1pinch

Green chilly-2 nos

Garlic- 2 pods

Coconut -5 tbsp

Salt - to taste

For seasoning:

Mustard seed -1 tsp

Curry Leaves -4 leaves

Red Chilly-1 no

Oil -1tsp

Preparation:

1. Cut the the banana into small cubes.
2. Cook the cut banana cubes in water with salt and turmeric powder for almost 5-8 minutes
   
3. Heat the pan ,add oil and mustard seed once the seeds started  spluttering add the red chilly and curry leaves.
4. Within few seconds add the cooked banana into the seasoned iol.
5. just make a coarse paste of  the garlic and coconut
6. Add that paste into the banana mixture
7. close the pan and cook in a low falme for 3- 4 minutes

The delicious Vazhakkai thoran is ready to eat.Try this simple recipe today and enjoy

Points to Ponder

1.Do not add more water for cooking the banans

2.check in between the bananas then u will get an idea that whether its cooked or not..

3.If you are not going to cook the bananas quickly just keep the cut pieces into the hot water.otherwise it will get a black color and also taste will goes off..

Boiled Tapioca/Kappa Puzhukku/Chenda kappa

Tapioca  is also known as Yuca root.Tapioca is known as Kappa (കപ്പ) or Poola or Maracheeni or Cheeni in malayalam,Karrapendalam in telugu, kolli in Kannada,Maravallikezangu or Kuchikezangu in Tamil.

This tapioca is used for preparing chips,tapioca pearl is used for thickening dishes and in Kerala this Tapioca and fish curry is a very common and tasty food.and also Simply boiled tapioca is also tastier with fish curry or chili chutney...

You can find this tapioca in almost all Indian/Mexican/Chinese Grocery shop..Be choosy ,otherwise it won't taste good.If the root have any black marks or splits, try to avoid that..Taste is purely depends on the quality of the product.

Here i am going to present how can we prepare the boiled Tapioca.Its commonly known as Kappa Puzhukku or Chenda Kappa.

Preparation time ;15 minute

Cost   :$0.99-1.25/Pound

Ingredients:

Tapioca - 2 nos

Salt : to taste

Water- 1 cup

How to cut the Tapioca :

Step 1 : first cut the whole tapioca into small cylinders as shown in picture

Step 2: Just make a slit into each cylinder and simply remove the thick skin.

Preparation:

•  Add the tapioca cubes in the pressure cooker.Add 1 cup of water (Usually add enough water which covers the tapioca.) Add salt to taste.

• Boil the kappa until the 2 whistle.

• Just drain the excess water and place the boiled tapioca in a serving dish...

• Have it with Chutney or Fish curry; with a cup of hot black tea. 

Try this recipe today and have a nice snack .

Points to Ponder

1.Don't add more water.

2.Usually good tapioca's will take one whistle to cook.So check accordingly.

3.Add enough salt .After adding the salt to water just taste and make sure its enough

 

Chicken Curry/ChickenRoast

This Chicken curry is very easy to cook.Usually we are buying chicken from Halal Market.HalalMarket chicken is more tastier than the usual frozen whole chicken from other grocery shops.and also halal market they will make the chicken into small pieces.So no need to waste our time.I found the tyson cornishHen also have nice taste.It will be found in almost all the grocery's frozen section.

Here i preferred the roasted chicken because  my husband doesn't like the curry version of it.My mom used to prepare the chicken curry with more gravy.You can make it according to your taste.This chicken curry is prepared without using a single spoon of water.If u add water that will make the taste difference too.So better to cook the chicken without adding water.

Today i am going to tell u how to make this delicious chicken Curry/Chicken Roast.

Cost of the Chicken -1.99/pound
Cooking time -45 minutes

Ingredients:

To Fry:

Cleaned chicken -250 gm

Onion - 1 big

Garlic -2 cloves

Ginger - medium piece

GreenChilly- 3 nos

Tomatoe  -1 no

CurryLeaves -6 leaves

For Masala:

Turmeric Powder -1 tsp

Coriander Powder -1 1/2 tsp

ChillyPowder -1 tsp

Garam Masala- 2 tsp

Salt -to taste

Fennel Seed- 1/2 tsp(not shown in the picture)

Note:Just saute these powders together for 2 minute.If u fry the masala it will make more tastier.

To season:

Mustard Seeds - 1tsp

CurryLeaves -5 leaves

Redchilly -2 nos

Preparation:

Step 1: Heat oil in a pan.Add mustard seeds,once they started spluttering add red chilly and curry leaves,then add garlic ginger and green chilly....let them fry in medium heat until it become light golden brown ,then add the sliced onion.

 

Step 2.Once the onions get light brown, add the tomato and then masala into it. (as shown in figure).Stir well .Let it fry for 2 minutes

Step3:Add the Chicken in to the masala mix.Lower the heat and let it fry for 15 to 30 minutes.In between just stir well.Do not add any water into it.If u check the chicken after 5 minutes u can see the gravy is forming from the moisture of the chicken.

 

Within minutes u will get a very tasty chicken curry.According to your taste u can dry up the gravy.For making the roast just fry it more time.

So today's dinner you can try this.....Have it with rice and Parippu,its a wonderful combination.Just try this combo also.

Points to ponder

1.clean the chicken with lime water .it will avoid the raw smell of the chicken.

2.Slice the onion in thin pieces.

3.Always cook the chicken in very medium heat.

4.Don't add water.

Fish Fry-Oven Method

 

The Fish Fry is one of the tastier food for those who loves non vegetarian food. Fish is a good source of calcium. Here in United States its quiet easy to find fish in any of the grocery store. The frozen and cleaned fillets are common in any of the grocery shop. If we get the fresh fish then the taste will be really good compared to the frozen food. Usually fresh fish is available in almost all Asian market and also in some of the Indian grocery we can find Indian Pompfret in a frozen form...

Here i used the Yellow Fin Tuna,we got it from  one of the Asian market.The best thing here is the fish will be  cleaned in the shop itself  with or without cost. Anyhow we have to wash and clean before going to use.

If we fry the fish stove top(in the pan) the smell will be a problem. Usually in India the houses are highly ventilated. But here because of the weather variations, no more ventilation. So we have to open all our windows and door for the air circulation. While frying the fish, the smell will be inside for long time if u r not doing that way. During winter season its quiet difficult to open the windows/doors for longtime ...I think the exhausted fan won't absorb all the smell.So here i use to follow the oven method.

Actually we got this idea from my husband's friend.When i tried this method its really works.No smell and the taste the exactly same as the stove fried fish...

So i am going to share how to do this and  friends just try this ,i can guarantee it will come up good...Nowadays this fish fry is a common in our menu. My husband  is fond of fish items. If its a fried one he is ready to eat as much double the amount of rice. So i am so happy always thankful to his friend for this great idea.

The cost of this fish will be 3.99/Pound. 1 fish will come almost 1 to 2 pound.

Cooking time -15 t0 40 minutes

Ingredients:

 

1.Cleaned Fish -1-2 pound (cut into the pieces shown in the picture)

2. Chilli Powder  - 2 tbsp

3. Turmeric Powder -1 tsp

4. Methi/Fenugreek powder -1/2 tsp

5. Pepper Powder -1 tbsp 

6. Salt -1  tbsp (according to the taste)

7. Ginger -a small piece

8. Pearl onion - 5 nos

9.Oil - to fry

Preparation:

Step 1

 

• Make the Fine paste of the ingredients listed from 2  to 8.
• Do not add more water just add 2-3 tbsp water.

Step 2: 

• Marinate the fish with the paste.
• Keep the marinated fish in the refrigerator for 30 minutes,it will help the fish slices to absorb the marinade.

Step 3:

• In the baked pan pour the oil
• Preheat oven to 300 degrees Fahrenheit
  

Step 4:

• Place the fish in the pan.
• Place it in the preheated oven for 30 minute.
• In between just check the fish and turn the side.

Your Fish fry is ready to eat....Enjoy...

Points to ponder:

1.Cut the fish into medium sized pieces.

2.Do not add more water for making the marinade

3.Don't forget to preheat the oven 

4.If u want to make the fish more crispy keep it in the same heat for 10 more 

   minutes.

5.If u wash the fish with lemon juice u can avoid the smell

6. Use big onion slices and tomato slices with little vinegar as a side