Potato Poori Masala

Poori Potato Masala

                   Poori With Potato Masala is a dish which is loved by every one. This can be done easily. Each and every one have their own style, i am here to narrate my style.

Ingredients:

·        Potato -4 (medium size)

·        Chillies -2

·        Onion -2 (chopped)

·        Tomato -1 (small size finely chopped)

·        Turmeric powder – 1 pinch

·        Mustard -1tsp

·        Oil – 2 tsp

·        Curry leaves and coriander leaves – for garnishing

Method:

·        Boil the potato and peel off the skin.

·        Smash the potato and keep aside.

·        Heat a pan and add 2 tsp of oil and allow mustard to temper.

·        Add the onions, green chillies and curry leaves and saute it.

·        Now add the tomato and sauté it.

·        Add water and turmeric powder and let it boil.

·        Now add the smashed potato and add salt.

·        Allow it boil.

·        Switch of the stove and garnish with coriander leaves.

                  

                  

Now Potato Masala is ready!!!!! 

Channa Dal Curry

Channa Dal Curry

            Channa Dal curry is a yummy combination of  chappathi and rotis. Now let us see how to make channa dal curry.

Ingredients:

·        Channa Dal – 1 cup

·        Onion- 2(finely chopped)

·        Tomato-2(finely chopped)

·        Ginger Garlic paste – 1tsp

·        Cinnamon – 1 inch

·        Cardamom – 2

·        Cloves -2

·        Sanuf-1 tsp

·        Cumin seeds-1 tsp

·        Bay leaf-2

·        Chicken masala – 2tsp

·        Green chillies-2

·        Mustard-1tsp

·        Salt- as needed

·        Coriander leaves and curry leaves- garnishing

Method:

·        Soak channa dal for 2 – 3 hrs and pressure cook it for 3 whistles.

·        Heat a oil in a pan ,add mustard and allow it to temper.

·        Add cinnamon,cardamom,sanuf,cumin seeds,cloves,bay leaf and allow it to temper.

·        Add the onions and fry it golden brown.

·        Now add ginger garlic paste and sauté till the raw smell disappears.

·        Add the tomato and cook till softens, add green chillies and chicken masala and mix well.

    

·        Now add the cooked channa dal , water and stir well and allow it to boil.Add salt.

·        Let it come to the gravy consistency, then switch off the stove.

·        Garnish with coriander leaves.

Now channa dal curry is ready to taste. serve this with chapathi,rotis...!!!!!

Susiyam/Sugiyan

Susiyam/Sugiyan

             Susiyam can be made by using channa dal, red gram, green gram etc... Here in this recipe i am using whole green gram which is also called as payatham parupu/pasi payaru. It is a healthy snack for the children.

Ingredients:

·        Whole Green Gram – 1 cup

·        Jaggery(Vellam) – ½ cup (powdered)

·        Cardamom -4(powdered)

·        Coconut – ½ cup(grated)

·        Cashew nuts – 5 -6 nos

·        Ghee- 1 tsp

·        All Purpose Flour -1 cup

·        Salt – 1 tsp

·        Oil – as needed for deep frying

Method:

·        Wash and soak green gram for 2 hours and drain it.

·        Pressure cook the green gram by adding water and a pinch of salt. Allow it for 2 whistles.

·        Drain the excess water and heat it to evaporate the moisture and switch off the stove.

·        Smash the cooked green gram.

    
·    Put the grated coconut, jaggery, cardamom powder and mix well.
·        Roast the cashew nuts in ghee and pour it in the mixture.

·        Make round balls from the mixture using hands(grease your hands with oil) and keep aside.

·        Take 1 cup of all purpose flour , a pinch of salt and water to make a thick batter.

·        Heat a pan and pour enough oil for deep frying.

·        When the oil is heated sufficiently, reduce the flame to medium.

·        Dip each ball in the batter and deep fry it. Turn the sides to cook evenly.

·        Use paper for removing excess oil.

Note :

     If you find excess water in the cooked green gram then heat it again to get  thick .

Fish Curry / Meen Kulambu

 Fish Curry

          Fish curry is the simple cooking when compared to other non-veg recipes. This was my mom’s style of cooking sea fish.

Ingredients:

·        Fish -1/2 kg

·        Oil -2tsp

·        Onion-2 finely chopped

·        Tomatoes -2(finely chopped)

·        Chilli powder-2tsp

·        Kulambu masala powder-3tsp

·        Mustard -1 tsp

·        Fenugreek seeds(vendhayam)-1/2tsp

·        Tamarind- 1 lemon size
.     Green chillies-2 nos
.     Coriander leaves and curry leaves - for garnishing

For grinding:

·        Coconut-1/2 cup grated

·        Small onions-1 cup

Method:

1.     Wash fish and keep aside.

2.     Soak tamarind in hot water.

3.     Heat oil in a pan and temper with mustard seeds, urad dhal and fenugreek seeds.

4.     Add chopped onions and fry till golden brown.

5.     Add the tomatoes and mix well.

6.     Now add the chilli powder and kulambu masala powder and sauté it.

7.     Add coconut onion paste and add some water.

8.     Allow it to boil.

9.     Now add the tamarind juice and mix.

10.  Allow this gravy to boil well.

11.   Now add the fish one by one gently.

12.   Let it boil.

13.After first boil make it in low flame and close the lid.
14. After 10 min gently mix the gravy then allow for another 5 min in low flame and close the lid.
15.Add the chillies

16. Garnish with coriander and curry leaves.

Fish curry is now ready to serve!!!!!!

Note:

·        If not having home made kulambu masala powder use aachi mixed kulambu masala powder.

Neer dosai / Mangalore style neer dosai

Neer dosai:

Neer Dosai is also called so by its consistency of batter. This dosai can be prepared instantly..When we have no idea for dinner this can be served with chicken curry or thakkali thokku...

Ingredients:

·        Raw rice - 1 ½  cup

·        Coconut – 1 cup

·        Salt – as needed

·        Sugar – 1 tsp

Method:

1.     Soak raw rice for 1 hr.

2.     Grind coconut and soaked rice , add salt and sugar and keep aside for 1 hr.

3.     This batter should be watery

4.     Heat thava and apply some oil and pour the batter  from the corner to center lavishly.

5.     Close with a lid and make simmer.

6.     Then cook the otherside for 1 min.

7.     Now neer dosai is ready to taste!!!!

Rasam /Spicy milagu rasam

Rasam

 Rasam plays an important role in vegetarian and non-vegetarian meals. It is good for digestion, also very easy to make.

Ingredients:

·        Tamarind - 1 lemon size

·        Red chilli -1

·        Pepper-1 tsp

·        Fenugreek seeds- ½ tsp

·        Garlic- 5-6 nos

·        Cumin-1 tsp

·        Curry leaves

·        Asafoetida – ½ tsp

·        Coriander leaves

·        Tomato -1(chopped)

·        Mustard-1tsp

Method:

1.     Soak tamarind in water.

2.     Grind red chilli,pepper,fenugreek seeds,garlic,cumin,curry leaves coarsely need not want to add water.

3.     Heat oil in a pan and allow mustard to temper.

4.     Add the chopped tomato and mix well, allow it to cook and mushy.

5.    

6.     Now add the grinded masala ,asafoetida( perungayam) powder and mix well.

7.     Add the tamarind extract and add water.(for 1 cup of tamarind juice add 3 cups of water)

8.    

9.     Garnish with curry leaves and coriander leaves.

10.   Dont allow it to boil when it is ready to boil itself switch off the stove.

11.   After 5 min add salt.

12.  Now tasty rasam is ready!!!!.