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cauliflower curry

peas pulav

Egg Caspicum kurma masala

Ingredients:
egg- 4
onion- 1 sliced and grinded to fine paste
ginger garlic paste- 1 tsp
tomato- 2 ( fine paste)
capsicum- 1 sliced to square shaped
Garam masala powder-  1/2 tsp
chilli powder- 1 tsp 

Turmeric powder - 1/2 tsp

coriander powder - 2 tsp coconut- 1/4 cup - grated finely
corriander leaves-few

Method
Heat oil in kadai and fry the onion paste until golden brown.

Add ginger garlic paste, then caspicum and saute for 5 mts.

Then add tomato paste, garam masala powder, chillit powder, turmeric powder, coriander powder and water and cook for 10 to 15 mts. with salt added and bring to boil. 

Add the grounded coconut and again Bring to a boil. check for seasonings. 

Finally add the boiled eggs and add corriander leaves and serve hot.

( Tips: You can put the eggs fully or you can cut them in to half so that the masala enters into the eggs properly and it will be more tasty ).

Prawn 65

Ingredients

Prawns - 1/2 kg
Ginger garlic paste - 1/4 tspn
Red Coloring- a pinch
Coriander powder - 1/4 tspn
Chilli powder - 1/4 tspn
garam masala - 1/4 tspn
turmeric powder - 1/4 tspn
Corn flour - 1 tbspn

Rice flour - 2 tbspn

curd - 1 tbspn
Egg white - 1 no
Salt - acc to taste
Oil - 1/2 to 3/4 cup of oil for frying
Curry leaves - few


Method

• Heat a pan(no oil needed) and add the prawns and turmeric powder and saute the prawns for 5 to 7 mts and keep them aside and let it cool.
• in a bowl add the prawns , ginger garlic paste, curd, egg white, turmeric powder, coriander powder,garam masala powder,chilli powder,salt n red food color, corn flour, rice flour and maida and leave it for atleast 3 hrs to get marinated. ( Alternatively u can keep in freezer for 30 mts, if you want to cook it quickly)
• Heat oil in a pan and then fry the prawns.
• Finally add the curry leaves and fry for few minutes and serve them hot. 

Idli podi (Idli milagai Podi)

Ingredients

1/2 cup thuvaram paruppu

1/2 cup kadalai paruppu

1 cup ulutham paruppu

8 dry red chillies

curry leaves(pleanty)

ellu (5 tsp cup) 

perungayam (1 tsp)

salt - as per taste

Method

dry roast the three paruppu's separately and dry roast the other ingredients.

grind in the mixer ( by adding salt according to taste )to a coarse powder.

store in a air tight container.

used for idli's and dosa's.

Rasam Powder

Ingredients

Jeeragam (1/2 cup)

milagu (1/4 cup)

thuvaram paruppu 3 tsp

red chilli (5 nos)

curry leaves

thaniya (1/4 cup) gives nice aroma.

oil (2tsp)

Method

First dry roast the thuvaram paruppu with oil and then add the other ingredients and grind in the mixie to fine powder.

store it in a air tight container.

Prawn Fry ( Eral Varuval)

 

Ingredients

• Prawns - 1/2kg
• Red Chilly powder -1 1/2tsp
• Turmeric powder -1 tsp
• Green Chilly-3
• Ginger-small piece
• Curry leaves - more
• Coconut Oil
• Salt-to taste

Method 

• Grind the chilly powders, turmeric powder, green chillies, ginger and curry leaves and make a fine paste.
• In a pan, cook the prawn for 10 minutes and add the masala paste and salt and again cook the prawn till the water goes off and masala sticks to the prawns.
• Add the oil and curry leaves and fry it again.
• Serve the dish hot.

Matter Paneer Masala (Green peas - Paneer Masala)

Ingredients


1 cup amul panner cubes
2 cup frozen green peas (matter)
2 tomato ( fine paste)
2 onions (fine paste)
2 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder (or according to taste)
2 tsp coriander powder
1 tsp garam masala powder
1/4 cup cream of milk
salt according to taste
2 tsp oil or ghee
coriander leaves for garnishing

Method

Fry the paneer cubes in ghee or oil until golden brown and soak in warm water for 3 mintues ( it will not become hard if you do so) and keep it aside.


Now in the same oil or ghee, put ginger-garlic paste, onion paste and saute till onions becomes soft.


Add the tomato paste and cook for 2 minutes.


Add the turmeric powder, chilli powder, coriander powder, garam masala powder .


Now add the peas and water and cook untill the peas gets cooked.


Add the cream of milk, paneer and salt and cook for 5 minutes.


Serve hot with chappathi, roti or naan.

PAASI PARUPPU SAATHAM

Ingredients

1. Paasi paruppu


2. kadugu (mustard)


3. ulutham paruppu (urud dhal)


4. vengayam (onion)


5. kanja milagai (red chilli)


6. thakkali (tomato)


7. karuveppillai (curry leaves)


8. oil - 2 tsp


9. manjal thool (turmeric powder - 1 pinch)


10. uppu (salt) for taste.
    

Method

• Boil the paasi paruppu and keep it aside.
• In kadai, put oil, mustard seeds, urud dhall and add onions and fry till golden brown.
• Add red chilli and curry leaves and fry for 1 minute.
• Add tomato to the above and cook for 3 minutes.
• Now add the boiled paruppu, turmeric powder, salt and cook for 5 minutes.
• Serve with boiled rice and ghee.