Gobi Gravy

Gopi Gravy

Ingredients

§  Cauliflower-1 (medium sized)

§  Onion-2 (Finely Chopped)

§  Tomato-2  (Finely Chopped)

§  Ginger Garlic paste-2 Tspn

§  Red Chili powder-1tspn

§  Garam masala-3/4 tspn

§  Coriander Powder-2 tspn

§  Turmeric powder-1/2 tspn

§  Curry leaves-One sprig

§  Coriander leaves-To garnish

For Tempering:

§  Fennel-1 tspn

§  Oil-2 tblspn

Preparation

1.    Heat a pan/kadai with oil and temper with the items given under ‘To temper’ table. Add curry leaves, chopped onions and fry till transparent. Add Ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

2.    Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. 

3.      Add the cleaned cauliflower florets, cut into bite small pieces and add 1/4 cup water and mix well.

4.      Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

5.      Serve with roti or any other rice.

Note:

Clean cauliflower before cooking by immersing it in hot water with salt and turmeric for 15 minutes.

Seer Fish Fry (Vanjaram Meen)

Seer Fish Fry (Vanjaram Meen)

Ingredients

§  Seer Fish -500 gms (Cleaned & Sliced)

§  Turmeric Powder -½ tsp

§  Chili Powder – 1 tbspn

§  Fennel Seeds (Sombu) powder -½ tbspn

§  Ginger & Garlic paste – 1tbspn

§  Salt – As needed

§  Lemon juice – 1 tbpsn.

§  Oil to fry

Preparation

1.    Make a fine paste with the ingredients turmeric powder, chili powder, ginger-garlic Fennel Seeds (Sombu) powder, lemon juice and salt to taste(add few drops of water for smooth paste).

2.      Rub the paste on both sides of the fish. Let the fish marinate in the refrigerator for an hour.

3.      Heat oil in frying pan; add the marinated fish pieces to pan and fry for 4 min in simmer.

4.      Fry both side of fish’s pieces until golden brown.

5.      Serve hot with sprinkled lemon juice and sliced onion.

Channa Masala

Channa Masala

Ingredients

§  Channa -200 gms

§  Onion-2nos

§  Tomato-2nos

§  Ginger garlic paste-1tspn

§  Channa masala powder-2tblspn

§  Green chillies-2

§  Garam masala -1tspn

§  Turmeric-1/2 tspn

§  Salt-as needed

§  Cumin-1tspn

§  Coriander leaves-for garnishing

Preparation

1.      Soak channa in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

2.      Pressure cook channa

3.      Drain the channa reserve the water

4.      Chop up onion, tomatoes

5.      Heat oil in a deep saucepan and add cumin seeds.

6.      When the cumin seeds change color add chopped onion to it and sauté till they are brown

7.      Add the Ginger-garlic paste to it and sauté for couple of minutes

8.      Add all the  tomatoes dry powders to it and sauté add salt

9.      Sauté the tomatoes till they are soft and mushed up,

10.  Add the channa to the mixture and mix gently so that channa  are properly coated in the mixture

11.  Add the reserved water depending on the gravy you need, check and adjust the seasoning

12.  Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves.

13.  Serve it with rotis or bhathura.

Muttai Kuzhambu(Egg Gravy)

Muttai Kuzambu(Egg Gravy)

Ingredients:

§  Egg - 2 nos

§  Onion(finely chopped) - 1 no

§  Tomato - 3/4 no

§  Tamarind - Gooseberry size

§  Turmeric Powder - 1 pinch

§  Red Chili Powder - 1 tspn (depends on your spicy level)

§  Coriander Powder - 1/2 tspn

§  Curry Leaves - 5 nos

§  Fennel Seeds/Sombu - 1/4 tspn

§  Ginger & Garlic Paste - 1/4 tspn

§  Oil - 2 to 3 tspn

§  Salt to Taste

§  Coriander Leaves - 1 stks

Preparation

1.      Heat oil in a skillet /kadai, add fennel seeds/sombu, ginger garlic paste & fry for 2 mins.

2.    Add chopped onions, curry leaves & sauté until it turns golden brown, then add the chopped tomatoes & cook until soft.

3.     Now add red chili powder, coriander powder, turmeric powder, salt & fry till the raw smell goes & oil comes on sides.

4.    Now add the tamarind pulp & required amount of water & allow it to boil. While it’s boiling, break the eggs one by one & drop into the gravy /Kuzhambu, don't stir or mix immediately .Keep it in simmer & close the skillet/kadai with a lid & allow it to boil for 8 to 10 mins until the eggs are cooked well. Once the eggs are cooked, garnish it with coriander leaves .Serve it with hot rice.

Deep Fried Prawns

Deep Fried Prawns

Ingredients

§  Prawns –500 grams.

§  Lemon – ½

§  Egg -1

§  Ginger & Garlic paste – 1 tblspn

§  Chili powder – 1 tblspn

§  Corn flour – 2 tblspn

§  Plain flour(Maida) – 2 tblspn

§  Oil (to fry)

§  Salt – As needed

Preparation

1.      Marinate the prawns with juice from half a lemon. Let it be there for 15-30 minutes. After that strain the water from prawns and keep it aside.

2.      Mix ginger garlic paste, chili powder, corn flour, plain flour and egg. Make it as a nice paste.

3.      Then add the prawns. Let the mixture coat every single prawns nicely.

4.      Let it sit for a minimum of half an hour.

5.      Heat oil in a kadai. When the oil is ready add the prawns and fry till golden brown.

6.      Serve hot with sauce.

Note:

       Prawns take only few minutes to fry. Overcooked prawns become rigid and difficult to eat. So remove the prawns when it is just cooked.

      Lemon juice that we use to marinate in the first step makes the prawns soft, which result in very soft and juicy fried prawns.

Egg Noodles

Egg Noodles

Ingredients

§ Noodles – 400 grams.

§ Cabbage – ¼ Cup (Finely chopped)

§ Carrot – ¼ Cup (Finely chopped)

§ Capsicum – 1 (Cut into small pieces)

§ Beans – ¼ Cup (Finely Chopped)

§ Egg-2

§ Soy Sauce – 2 tspn

§ Tomato Sauce – 2 tbsp.

§ Chili Sauce – 2 tspn

§ Pepper powder – 1 tspn

§ Salt – As needed

§ Oil – As needed

         Preparation

1.     Boil the noodles in plenty of water and with a teaspoon of oil and little salt. Remove and strain the water and slightly wash it in the running cold water. (The noodles should not be over cooked. It will turn mushy if it’s over cooked. So remove and strain when it’s just cooked).

2.     Heat oil in a wok or a kadai, add the vegetables one by one and sauté till they get soft. You can add a little salt here (keeping in mind that soy sauce which we will be adding later also has salt in it).

3.     Add the cooked noodles, tomato sauce, chili sauce, soy sauce and pepper powder. Keep the flame little high while adding the soya sauce. Add egg either scrambled or cooked (plain omelette) and cut into desired size. Mix everything well.

Note:

      For Vegetarian’s, avoid egg and use mushrooms (cut into small pieces and add with the vegetables).

Chilli Chicken

Ingredients

• Chicken Breast – ½ Kg (Cut into small pieces)

        For Marinating:

§  Ginger & garlic – 1 ½ tbsp, chopped 

§  Green chilli – 2

§  Chilli powder – ½tbsp

§  Pepper powder – ¼ tbsp

§  Egg white – 1, beaten

§  Corn flour – 2 tbsp

§  Soya sauce – 1 ½tbsp

§  Tomato sauce – 1 ½ tbsp

§  Salt (refer notes)

         For Sauce:

§  Onion – 2, chopped

§  Capsicum 1, chopped

§  Ginger & garlic – 1 tbsp each, chopped

§  Chilli powder – 1 tbsp

§  Water – 1 cup

§  Soya sauce – 1 tbsp

§  Tomato sauce – 1 tbsp

§  Chilli sauce – 1 tbsp

§  Refined Oil

§  Salt (refer notes)

§  Spring Onions (For garnishing) 

         Preparation

1.      Grind together ginger, garlic & green chilli, listed under marinating, together to a fine paste by adding 1 tbsp water. Marinate the cleaned chicken breast pieces with the ground paste & other items listed under marinating. Refrigerate for 1-2 hours, overnight refrigeration is the best. Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.

2.      Sauce Preparation:

Heat some oil in a deep pan. Add chopped onion, capsicum & salt. When it becomes soft (onion doesn’t have to change color), add chopped ginger & garlic. Sauté for 2-3 mins. Mix chilli powder in 1 cup water. Add this to the sauce mixture. When it starts boiling add soya, tomato & chilli sauces. Mix well. Add fried chicken pieces. Mix well. Cover & cook till the sauce are reduced & chicken pieces are coated well with the sauce. Serve hot with fried rice or noodles.