Fish Curry

       Ingredients

• 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh)
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tbsp mustard seeds
• 2 tbsps cumin seeds
• 8 dry red chillies
• 1 tsp paanch phoran seeds (see recipe below)
• 10-12 curry leaves
• 1 large onion ground to a paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 large tomatoes cut into cubes
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 3-4 tbsps coconut powder
• Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
• 2 cups hot water
• Salt to taste
• Chopped coriander to garnish

 

           Preperation

• Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder. 
• Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
• Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
• Add the ginger and garlic pastes and fry for 3-4 minutes.
• Add the tomato and spice paste and fry till the oil begins to separate from the masala.
• Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
• Bring the gravy to a boil and then simmer.
• Gently add the fish to this gravy and cook till done.
• Garnish with chopped coriander and serve

Kothu parotta

 Ingredients

*  parotta           - 4
*  Onion            - 2 big(sliced lengthwise)
*  Tomato          - 1 big/2 small (finely chopped)
*  Green chilly    - 4
*  Eggs              - 3
*  Mustadseeds - 1/4 tsp
*  Curryleaves   - 5
*  Cilantro         - handful
*  Mint leaves   - 5-6 leaves
*   Oil               - 2 tblsp
*   Garam masala/ Chicken Masala - 2 tsp


How to prepare:

*  Shread the parottas into small pieces and keep aside.
*  Heat oil in a pan, splutter the mustard seeds and curry leaves.
*  Fry onions and green chillies till they become     golden brown.
* Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves      and very few mint leaves.
* Add the shredded parotta and mix everything together. Let it cook for 5 minutes.
* Add the eggs and keep mixing till the egg gets cooked.
* Garnish with cilantro and split green chillies. Serve with raita as a wonderful snack or as a meal.

Lemon rice

Ingredients: 

 *  boiled rice                   - 2 cup
 *  Lemon Rice                 - 1/3rd cup
 *  Oil                              - 6 table spoon
 *  Black Mustard seeds  - 1/2 teaspoon
 *  Few curry leaves
 *  green chilies                 - 3-4
 *  Salt                             - as required
 *  turmeric powder          - 1/4 teaspoon   
 *  peanuts                       -  1/4th cup

Preperation :

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Manga chammanthy (Mango chutney)

Ingredients :

 *  Mango sliced      -       1cup
  * Coconut             -       1cup
  * Chilly Powder    -        1/2 tsp
  * Salt                    -       as required
  * Curry Leaves     -        3-4
  * Onion                -        3-4

preperation :

 *   Grind all the ingredients togethr .

*   mango chutney is now ready to have.. with podridge, dosha  etc.

Puli inchi(south indian dish)

Ingredients:

 *   Ginger- 50Gms
 *   Tamarind - 100 Gms dissolved in water to make a potion/liquid
 *   Green Chillies-3
 *   Mustard seeds 1 tabspoon
 *   Bay leaves 2-3
 *   Oil 2-3 tbsps
 *   Red chilli powder and salt as required
 *   A pinch of sugar/jaggery if required

How to prepare:                                                               

 *  Cut ginger lengthwise into slices and again cut them lengthwise to get thin strips of   ginger

 *  Boil this ginger in water with green chillies, red chilli powder, salt and some jaggery

 *  Make a potion of tamarind and add it to the boiling water
 
 *  After boling for about 10 minutes put off the flame

 *  Season the boiled potion, for this, heat 3 tea spoons of coconut oil in a spoon splutter one tea spoon             mustard with bay leaves, Garlic and tomatoes

 *  serve and have a good meal. :)

ginjer Lemon Juice

Ingredients :

1. fresh lemon juice -4 table spoon
2. crushed jinjer juice-1 tspoon
3 .pudina leaves(chopped)
4. sugar -2 tab spoon
5. ice cubes
6. water -1 glass

Preperation:

 * take the lime juice,ginjer juice,and sugar i in a glass

 * mix the contents well

 * addd pudina leaves and water and stir well

 *  drop required amount of ice cube

 * drink is ready to have.. :)

Aval paayasam

Ingredients:

 • 1/4 Cup poha (flattened rice /aval)
 • 1 Litre whole cream milk
 • 5 Almonds(badam), thinly slivered
 • 5 Pistachio(pistha) thinly slivered
 • 5 Pinches cardamom powder  
 • 1 Cup sugar • 4 Cashews, broken
 • 15 Raisins(unakka munthiri)

 How to make Aval Payasam:

 

•	Wash and drain the poha. Leave it aside for 10 minutes.
•	Separate poha grains with your finger.
•	Boil the milk in a large vessel.
•	When milk starts boiling, add poha and stir gently.
•	Bring to boil again.
•	Simmer till milk volume reduces to half. Stir occasionally.
•	Now add sugar and cardamom. Stir to dissolve.
•	Add raisins and cashews. Simmer for 2 more minutes.
•	Garnish with chopped almonds and pistachios.
•	ready.. have ..enjoy,,:)