Brinjal Curry

Ingredients:

Brinjal - 200gms / 5-6 large,cut into 4 pieces

Onion - 1 medium

Curry leaves - 1sprig

Mustard Seeds - 1tspn

Channa Dhal - 2tspn

Urad Dhal - 1tspn

Sambar powder - 2tspn ,can substitute with 1/2tspn R.chilli powder and 11/2tspn Coriander Powder

Turmeric powders - 1/4tspn

Water - 2tbspn

Hing - a pinch

Salt - to taste

Oil - as req

To Grind:(Corsley)

Grated Coconut - 2tbspn

Fennal seeds - 1tspn

Method:

Heat the oil in a Pan,let the Mustard seeds pop up

Add the channa Dhal,urad dhal,curry leaves,Hing and fry for 2mins

Add the onions and fry till it becomes light brown and add the Brinjal and close with a lid for 2mins

Toss it often and add the Masala Powders(Turmeric,Sambar powder),salt and close it for 1min

Finally add the Ground Paste,water and Mix it well.

Serve hot with Curd Rice,Chappathi's

Note:For the thinner Curry add 2 more spoons of Water.

Chicken Cutlet

Ingredients:

Ground Chicken - 1 pound

Veggies - 1 cup,I used Shreded and Steam-Filtered Carrot,Potato,beans.

Red chilli powder - 1tspn

Coriander powder - 2tspn

Garam Masala - 1/2tspn

Chicken masala - 1/2tspn(optional)

Maida/All purpose Flour - 2tbspn

Water - 4tbspn

Bread Crumbs - 11/2cup,I used Flavoured

Salt - to taste

Oil - for Shallow fry

Method:

  Mix all the Masala powders with salt to the Chicken and keep a side for 20-30mins

Now Add the Veggies and 1/2 cup Bread crumbs to the Ground Chicken and Mix it well

Make the Maida into a thin Batter using the water

Design the Chicken into your favourite Shape 

First Dip it into the Maida Batter and immedietly scroll it into the Bread crambs.

Heat the oil in a pan for Shallow fry,and drop the Chicken shapes one by one into the oil

Toss it often ,Remove it from the oil once it becomes brown.

Enjoy this with Tomato Ketchup or any chutnies.

Note: Those who are in diet/avoid fried items can make this Recipe using the Skillet instead Shallow fry.

Fish Gravy/Meen Kulambu

Selecting the Fish at my first time in US is a big Comedy..

Am not familiar with Fish Varities which should be used for Gravies and which one for Frying.

My hubby suddenly one fine day asked me to cook Fish Gravy,his Favourite is a Sea-food(he he he).I said ok and we went to one Asian Market to Grab the Fish.I went to the Fish section and looking ,there were lot of varities,I started blinking and turned to my husband and said,i dont know which Fish will be good for Gravies..

When he was talking to my In-law in phone regarding the fish Gravy,one Family came to grab the Fish and they were talking in our Native language,then my husband started asking them which fish will be good for Gravies and they told us lot of fish,we got confused to pick one among that.Again I called my Aunty and checked with her,she said you have called a wrong person for this,Anyways Mackerel will be good for Gravy and she used to pick that often for Gravies.

Finally we took that and tried for the first time,it came out very well and my husband liked it soooo much.Here is the Recipe for that..

Ingredients:

Fish - 3(Mackerel variety)

Baby Shallots/Sambar onions - 10 to 15

Garlic - 7 Cloves (Cut into half)

Tamarind - 1,lemon sized(Make it to a Thick juice)

Fish curry Powder - 2tbspn

Coriander powder - 2tspn

Green chillies - 2,slit (Optional)

Red chilli - 1(Cut it into 2)

Mustard seeds - 1tspn

Fenugreek seeds/Methi seeds  - 2tspn

Hing  - a pinch

Turmeric powder - 1/2tspn

Curry leaves - 1sprig

Salt - to taste

Oil - as req

Method:

Wash the Fish 3 times with Turmeric powder,Curd and salt

Heat the oil in a pan,Add mustard seeds and let it pop then add Fenugreek seeds,curry leaves,hing,Onions,Garlic,Red Chilli,Green chilli and fry until the Shallots turns brown

Add the Masala powders(Fish curry powder,Chilli powder,Coriander powder,Turmeric powder) and fry till the raw smell goes

Now Add the Tamarind Juice/Paste to it and bring it to a boil

Once the gravy starts boiling add the salt and Fish .

Dont toss the fish,but see to that the fish should be covered with Gravy

Keep for 5min in simmer and switch it off the stove.

Garnish with Coriander leaves

Enjoy with White Rice.

Curry leaves Rice/Karuvepillai Satham

Do you have left over rice???Dont feel its getting waste,store it in the Refridgerator and use it for this simple and Delicious lunch for the Next day.

Ingredients:

Curry leaves - 7+1sprigs

Cooked Rice - 1/2 cup

Red Chillies - 2 or to taste

Hing - a pinch

Channa Dhal - 1+2 tspn

Urad Dhal - 2 tspn

Black Bell pepper - 1/4 tspn

Grated Coconut - 1 tspn

Mustard seeds - 1tspn

Salt- to taste

Oil - 2 tspn or as required

Method:

Roast and Grind the Curry leaves,Black bell pepper,Channa dhal,Urad dhal,Hing and Red Chillies to a fine/Corsley paste

Heat the oil in a pan and let the Mustard seeds pop and add Channa,Urad dhal,Curry leaves and fry until the dhal becomes light brown

Add the Ground Paste, Salt and the Cooked rice and toss well.

Garnish with Red chilli flakes and fresh curry leaves.

Enjoy with Papads,Potato Chips.

Tips

For Idly-Dosa Batter:

   To make the Batter sour in the Winter,add little Baking Soda/Soda salt while mixing the salt.The Idly will also be fluffy.

For Scented Kitchen:

  While Cleaning the Kitchen,wash the Sink and put 1 or 2 Mothballs under the Filter net.

For Grey Hair:

     I can understand the feelings of some of you have  Grey hair.Its all a symptom of improper protein/diet.Dont feel,here u go

Get Amla Powder Now!!!!!

Take the required quantity for your hair and mix with Water(Not too watery,Just like a paste) and apply in your roots and leave it for 30mins and wash in warm water(not too Hot).Do it once in a week,it shows a good results..It also helps reducing the hair fall.

Note:Add lot of Vitamin A,B Veggies in your day to day life.Avoid Sweets!!!!

For Dandruff/itchy Hair:

      Dandruff is nothing but dieing of old cells and covering with a new skin.

Get the Neem Powder to pull  the Dandruff out!!!

Take very less quantity of Neem Powder,add with Amla or Seekai or Arappu Powder Mix with Water and apply for just 5mins to 10mins..Wash thoroughly with warm wateror Cold water.Just do it for 3 times as weekly once and wash it thoroughly.Most important is Dont comb your hair when it is wet.

Note:Those who have Heat body in Nature,avoid using lot of Neem Powder.

       

Beans-Cabbage Poriyal

Ingedients:

Cabbage - 1/2,medium

Beans - 1/2cup,chopped

Onion - 1,medium-Chopped

Sambar powder - 1/2tspn or to taste

Grated Coconut - 1tbspn

For Seasoning:

Oil - 3tspn

Channa dhal - 1tspn

Urad dhal - 1tspn

Curry leaves - 1sprig

Hing - a pinch

Turmeric powder - 1/4tspn

Method:

Heat the Oil in a Pan,add the seasoning item Dhals,C.leaves,Hing,Turmeric powder one by one

Add the Onion and fry till it turns light brown

Now add the Veggies(Cabbage,Beans),Sambar powder,salt,Water and cover it for 2mins and stir it occassionally

Once the Veggies are done,add the Grated Coconut and give it a good mix.

Garnish with Coriander leaves.

Tomato-Garlic Rasam

Ingredients:

Tamarind Paste - 3 tspn,I Used Tamarind - lemon size,make it to a paste by adding 1/2cup hot water.

Salt -to taste

To Grind :

Tomatoes - 1,Large

Red Chillies - 1

Garlic - 2 Cloves

Curry leaves - 1sprig

Bell Pepper - 1tspn

Jeera/Cumin seeds - 1tspn

Corainder Seeds - 1 tspn

For Seasoning:

Oil - 2tspn

Hing - a pinch

Mustard Seeds - 1tspn

Red Chilli - 1,cut into Half

Garlic - 2 cloves,Coresly Chopped

Curry leaves - 1sprig

Method:

Heat the oil in a pan and add the mustard seeds,hing,Red Chilli,Garlic,C.leaves and simmer the flame

Now add the Ground paste and fry till it leaves out the raw smell

Add the Tamarind water, salt into it and increase into the medium flame and leave it for 3mins

Add the Chopped Coriander leaves before serving.

Drumstick Sambar

Ingredients:

Drumstick - 2,large -I used Frozen,1 cup

Onion - 1,medium - also substitute with Shallots - 1/2cup 

Sambar Powder - 1tbspn

Coriander Powder - 2tbspn

Salt - to taste

Tamarind Paste - 1/4tspn(Mix with 1/4 cup water)

To Pressure Cook:

Toor Dhal - 1/2cup

Water - 11/2cup

Turmeric powder - 1/4tspn

Castrol oil - 1tspn (Not more than that),this will make the Dhal thicker.

For Seasoning:

Oil - 3tspn

Mustard seeds - 3/4tspn

Curry leaves  - 2sprigs

Hing  - 1/4tspn

Method:

Pressure cook all together the Dhal,water,turmeric powder,castrol oil for upto 3 whistles

Heat the Oil in a pan for seasoning,and add the items given for it(M.seeds,C.leaves,Hing)

Add Onion and fry till it turns light brown 

Now Add Drumstick, Dry Masala Powders like Sambar powder,Coriander Powder, Salt and Tamarind paste and fry till the raw smell leaves

Finally Add the Cooked Dhal and bring it to a boil,stir occassionally.

Garnish with Chopped Coriander leaves.

Serve hot with White Boiled Rice.