Dry Fish/Karuvadu Kuzhambu ~ Latha

Sea-food is flavored with different ingredients in different parts of India.This is a wonderful dish that my latha aunt makes.I usually make it extra spicy to compensate the "fishy" smell, but you can vary the spices to your choice.Here it comes...

INGREDIENTS U NEED:
1.Dry fish(Nethili)-1cup
2.Mochakottia-1cup
3.Brinjal-2(cut into medium pieces)
4.Tamarind extract-2cup
5.Garlic-6cloves
6.Onion-1(Chopped)
7.Tomato-1(Chopped)
8.Chilli powder-2tbs
9.Turmeric powder-1/4tbs
10.Salt - as needed
11.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• Soak the dry-fish in steaming hot water for 5 mins, remove the head off ,clean it and slightly fry it ain the pan and set aside.
• Fry mocha in a pan and cook it in the cooker with enough water for 3whistle,remove it  and keep it aside
• Heat 2 tbsp of oil in a separate pan (I use gingely oil/sesame oil for added flavor) and season with mustard, whole garlic cloves,onion,curry leaves and fry for a few seconds, and then add tomatoes saute it for few more mins.
• At this stage add brinjal,turmeric powder,boiled mochai,salt,chilli powder and mix it together well and let it boil for 5mins
• Now add tamarind extract cook it untill oil seperates on top
• Finally add dry fish cover and boil it for 5mins on medium heat until the dry-fish is soft and juicy.  

GOES WELL WITH:
   Plain hot rice

Shrimp/Prawn Fry ~ Chandra

Shrimp fry can be made in different ways but this receipe is from my friend chandra cooked at home i generally don't like shrimp much but I liked this at the first attempt itself, fell in Love with this. I love to have them with fried rice.Here is the simple receipe...

INGREDIENTS U NEED:
1.Uncooked raw shrimp- 1lbs( remove the tails)
2.Corn flour-2tbs
3.Gingergarlic paste-2tbs
4.Garam masala powder-1tbs
5.Red chilli powder-2tbs
6.Turmeric powder-1/4tbs
7.Pepper powder-1tbs
8.Cashew nuts-4tbs
9.Green chilli-6(Sliced)
10.Curry leaves-2strings
11.Onion-1(Chopped)
12.Corriander leaves-To garnish
13.Salt- as needed
14.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First mix the cleaned shrimp with  ginger garlic paste, garam masala powder, red chilli powder, salt, turmeric, pepper powder and marinate for a few minutes
• Then add corn flour and mix it well together and shallow fry or deep fry them in oil untill crispy and brown and keep it aside.
• Once everything is done, now take another pan, add cashews, green chillies, curry leaves, cilantro and onion and fry till onion is translucent.
• Then add all the shrimp back and close the lid for a few minutes
• Finally garnish with chopped scallion.

NOTE:
To make it more like indochinese dish, add soy sauce, maggi hot & sweet and also lot of garlic when adding cashews etc.
Basically it's chilli chicken recipe, but shrimp...with chicken we marinate for a whole night.

GOES WELL WITH:

   Fried rice

Bisibelebath(Padmaja 13)

Bisi Bele Bath is a traditional karnataka dish. Bisi Bele Bath is made with rice,toor dal, tamarind, vegetables and Bisi Bele Bath masala powder.I tired this it came out awesome....

INGRDIENTS U NEED:
1.1&1/4 cups of rice
2.3/4 cups of Toor dal
3.2 carrots (1 & 1/2 Inch Pieces)
4.10-15 string beans (1 & 1/2 Inch pieces)
5.1/2 green pepper (1 Inch pieces)
6.4 - 5 tbs MTR Bisi Bele Bath powder
7.1/4 tbs turmeric
8.Salt to taste
9.Red chilli powder to taste
10.1/2 tbs mustard
11.1/2 tbs cumin
12.A pinch of hing
13.2 Red chillies
14.2 - 3 tbs ghee
15.Tamarind size of a lime
16.10-15 Pieces of cashew nuts
17.Coriander leaves for garnishing

METHOD OF PREPARATION: 

• Wash the rice and toor dal thoroughly. Place it in a container with 4 &1/2 cups of water and chopped vegetable.
• Soak the tamarind in hot water about 30min. Take out the tamarind pulp from tamarind and keep it aside.
• Heat ghee in a pan. Add red chilly pieces, mustard, cumin, turmeric, hing and cashew nuts fry for a min. When mustard start splutter add the tamarind juice,salt and mix thoroughly for 10 min.
• Add the red chilly powder, Bisi Bele Bath powder and mix well.
• Add the cooked rice, dal and vegetables. Stir well with adding water to desired consistancy and cook on low flame for 8min.
• Finally garnish with coriander leaves. 

GOES WELL WITH:
      Potato chips.

Dhal with Raw Mango ~ Janaki

tMamadikaya Pappu in telugu means raw mango cooked in dhal is one of my favorite dish which i got it from friend name janaki.Mango and toor dhal is a match made in heaven is my favorite food. This dish is very easy to prepare and tastes delicious with plain rice and vathal.Refreshing and lip-smackingly good!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Raw mango-1(Cut into medium pieces)
3.Garlic-4cloves
4.Turmeric powder-1/4tbs
5.Seasoning-mustard,cumin,urad dhal,asafoetida,red chilli and curry leaves
6.Salt as needed
7.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a pressure cooker add dhal with enough water and cook upto 3whistle and mash it.
• Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, crushed garlic,asafoetida, red chillis and curry leaves and stir fry for half a minute.
• Then add chopped mango along with salt and turmeric powder  and saute it for 5-10mins. 
• At this stage add cooked dal and combine, Cook on slow to medium flame for 8-10 mins without lid or till you get the consistency of your choice. 

GOES WELL WITH:
     Hot steamed rice

Appam - My Aunts version

Appam is a fluffy rice pancake made with rice, urad dhal and boiled rice which i learned from my aunts.It is a quite popular breakfast item in Kerala.It is paired with with vegetable or meat curry or chutney or sweetened coconut milk but personally i like it with chicken curry.Anyway here goes the receipe..

INGREDIENTS U NEED:
1.Parboiled rice-1cup
2.Raw rice-1cup
3.Urad dhal-1/4cup
4.Fenugreek -few
5.Cooked rice-1cup
6.Salt as needed
7.Baking soda-pinch
7.Oil

UTENSIL:
Appam kadai

METHOD OF PREPARATION:

• Soak the raw rice for 4-6 hours and grind to a smooth batter adding the cooked rice and enough water and take it out and add enough salt,Mix well and keep it covered for 8-10 hours or overnight
• Next day morning mix well,add more water if the batter is too thick-it has to be of pouring consistency.
• Just before you start making the appam,add baking soda to the batter,The batter will froth up instantly,mix gently.
• Heat a non stick appam pan or any non stick kadai,Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
• Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
• Close the lid and cook on medium heat for about 2-3 minutes.
• Remove the appam to a plate and serve hot  

GOES WELL WITH:

    Vegetable kurma,Chutney  and Chicken curry

Adai with Urad dhal Chutney(Samai)

Adai is a very healthy form of dosa which i tried from the website samai it is a big hit at my home and here goes the receipe....   

INGREDIENTS U NEED:
1.Chana dhal (kadala paruppu)- 1 cup
2.Green gram dhal (pasi paruppu) – 1 cup
3.Red gram dhal - 1 cup
4.Raw rice- 1 cup
5.Idly rice- 1 cup
6.Onion-2
7.Red chilies- 4 to 8
8.Garlic- 4
9.Curry leaves- few
10.Coriander leaves- 3 strings
11.Fennel seeds - 1/2 tspn
12.Cumin seeds (seeragam) – 1 tspn
13.Salt -as needed
14.Oil- as required

UTENSIL:

Dosa pan

METHOD OF PREPARATION:

• Soak Chana dal, Green gram dal, Red gram dal, Raw rice and Idly rice together for 1 to 2 hours.
• Add Red chilies, Curry leaves, Coriander leaves, Garlic, Fennel seeds, Cumin seeds to the soaked ingredients and grind it nicely. Keep the batter ready.
• Chop onions and half grind it in a blender. Keep this aside.
• Finally add Salt and half ground Onion to the batter.
• Make Dosas using this batter.

GOES WELL WITH:
    Urad dhal chutney

URAD DHAL CHUTNEY:
I tried this chutney from samai website it came out really good and it tastes so good with dosa and it is very simple to make .Here is the receipe...

INGREDIENTS U NEED:
1.Urad dal - 1/4 cup
2.Red chilli - 4 to 5
3.Garlic - 2 cloves
4.Tamarind - small gooseberry size
5.Coconut(grated) - 4 tspn
6.Curry leaves - a sprig
7.Hing - 3 to 4 pinches
8.Salt - to taste
9.Oil - 2 tspn
10.Seasoning-Mustard seeds, Urad dal,Curry leaves,Onion 2tsb

METHOD OF PREPARATION:

• Heat a tspn of Oil in a pan. Add Urad dal, Red chilies and Garlic, fry till dal turns golden brown.
• Then add grated Coconut, Tamarind, Hing and Curry leaves. Fry for 1 or 2 minutes and remove from heat.
• Grind these fried ingredients with Salt and make a coarse chutney.Add water while grinding.
• Heat a tspn of Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts spluttering add Onion and Curry leaves, saute till Onion turns golden brown. Then pour this mix to the chutney.

RATING:
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