Sankara Fish curry

Ingredients:

Sankara fish pieces - 4
Tomato small - 1
Tamarind - Small lemon size
Garlic - 6 cloves
Onion - 1
Red chilli powder - 1 1/2 teasp.
Corriander powder - 1 teasp.
Turmeric powder - 1/2 teasp.
Pepper - 3/4 teasp.
Oil - for seasoning
Mustard seeds - 1/2 teasp
Cummin seeds / small jeera - 1/2 teasp.
Asafoetida - 1 pinch
Methi / Fenugreek - 1/4 teasp.
Curry leaves - as needed
Salt - as needed

Procedure:

• Wash the fish pieces using turmeric powder and salt.
• Cut the tomato into small pieces and grind to get the pulp.
• Make a thick tamarind pulp and add tomato pulp to it.
• Add red chilli powder, corriander powder, turmeric powder and salt to this.
• Smash pepper and curry leaves.
• Put the frying pan on the stove and add oil.
• When the oil gets heated season with mustard seeds, jeera, methi and add asafoetida.
• Add the smashed pepper and curry leaves, onion and garlic and saute well.
• When you get a nice flavour add tomato and tamarind pulp and allow it to boil very well.
• When it boils to the maximum, simmer the stove an add the fish pieces and cover the pan with a lid.
• It will take approximately 7 minutes for the fish to get cooked.
  
  

Note:

• If you don't have ashes for cleaning the fish, use wheat flour, oil and salt for cleaning.
• When you refrigerate the fish pieces add red chilli powder, salt and turmeric powder.
• While cleaning / applying masala it is important that the fish should not be chill.
• If you wish ground coconut can be added.
• It will give a nice effect if seasoning is done with 'vadagam'.

Learnt from: Mrs. Jothy, my mother-in-law

Snakegourd Puttu

Ingredients:


Snakegourd - 500 gms
Small onions - 150 gms
Garlic - 4 cloves
Green chilli - 5
Sauf - 1/2 spoon
Cinnamon - 3 pieces
Curry leaves - for seasoning
Turmeric powder - 1/2 teaspoon
Roasted channa dal - 50 gms
Oil - 100 ml
Salt - as needed

Procedure:

• Cut or scrap the snakegourd into small pieces.
• Add salt and turmeric powder and mix well.
• Add oil to the pan. Once it gets warmed, season cinnamon, sauf and curry leaves.
• Add nicely chopped onions, green chilli and cloves and saute well.
• Squeeze the water from snakegourd, add to the pan and saute.
• Add little salt and cover the pan.
• Don't add water. It has to get cooked only in the oil.
• After it gets cooked, add roasted channa dal powder and fry for some more time.

Bittergourd Fry - 1

Ingredients:

Bittergourd (big) - 3 pieces
Onion - 1
Garlic - 4 cloves
Oil - 6 teaspoon
Red chilli powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Salt - as needed

Procedure:

• Cut the bittergourd into 3 to 4 cubes.
• Add turmerc powder and salt and mix well.
• Steam the bittergourd till it gets half-cooked.
• Add oil to the frying pan and when it gets heated, add the bittergourd pieces and red chilli powder and saute well.
• After 2 to 3 minutes add nicely chopped onion and garlic and saute well.
• Fry till it gets golden brown colour.

Note:

Small onions can be used to make it tastier.
Red chilli powder can be added as per your taste.

Learnt from: Sunitha, my friend

Mutton Chilli Chukka

Ingredients:
Mutton - 250 gm
Ginger Garlic Paste- 1 tablespoon
Red chilli powder - 2 tablespoon
Turmeric powder - 1 tablespoon
Oil - 3/4 cup
Salt - as needed

Procedure:

• Cut the mutton into small pieces; add turmeric powder and salt and leave it for 30 minutes and then clean the pieces.
• Add turmeric powder, ginger garlic paste, salt, red chilli powderto the mutton pieces and mix well.
• Pressure cook till the pieces get cooked three-fourth.
• Add oil to the frying pan, when it gets heated, add the pieces and fry till they get dry.

Note:

• If it is lamb, then half cook it.
• Add red chilli as per your taste.
• This dish needs more oil to make it tastier.
• Garam masala can be added, if needed.

Learnt from: Mrs. Padma, my mother

Carrot Peanut Fry

Ingredients:

Carrot - 4
Peanut / groundnut - 1/2 cup (200 ml)
Red chilli powder - 2 tablespoon
Oil - 4 tablespoon
Salt - as needed

Procedure:

• Cut carrots into small cubes.
• Half cook the peanuts.
• Add oil in the frying pan and add carrot pieces and saute well.
• Add red chilli powder and salt when carrot changes colour.
• Sprinkle little water and boil the carrots. (the pan should not be covered)
• Add peanuts and fry till it gets golden brown colour.

  Learnt from: Lakshmi, my friend                 

Toordal Dosa

Ingredients:
Boiled Rice - 1 1/2 cup (200 ml)
Raw rice - 1 cup
Toor dal - 3/4 cup
Urad dal - 2 tablespoon
Red chilli - 10
Salt - as needed

Seasoning:

Mustard seeds, urad dal, oil, hing / asafoetida, curry leaves

Procedure|:

• Soak rice and dal for almost 3 hours and grind ; the consistency should be that of dosa batter.
• Season mustard seeds, urad dal; add one pinch of asafoetida and salt and mix with the batter.
• Add more water and loosen the consistency of the batter. (like that of wheat dosa)
• After the dosa tawah gets heated considerably, (just like wheat dosa) pour the batter from the edges towards the centre of the tawah.

• When the upper surface gets reddened, turn to the other side.

Note:

If you need crispy dosa, loosen the consistency of the batter.
If you need it thick like adai, thiocken the batter's consistency.
If you prefer, 2 tablespoon scraped coconut can be added.
Dosa can be made immediately after grinding; fermentation is not needed.

Learnt from: Mrs. Padama, my mother

Coconut, Raw Mango Chutney

Ingredients:

Raw mango - 1 (Medium size)
Scraped coconut - 4 tablespoon
Groundnut - 3 tablespoon
Green chilli - 4
Red chilli - 1
Jeera powder - 1/2 teaspoon
Salt - as needed

Procedure:

• Peel the skin of the mango and cut it into small cubes.
• Roast the groundnut and puff the skin off.
• Add mango, coconut, groundnut, green chilli, red chilli, jeera powder, salt, little water and grind well to make a fine paste.

Learnt from: Samaiyal Samaiyal. Vijay TV