Fish Fry

About :

My first fish recipe in the blog. Most of us like fish fry, I have tried in a little different way. To describe about this, it has a crispy outer layer and masala mixed fish inside. 

Fish is low in fat and has high protein it is good food for diet watchers. Try it and enjoy eating.

Ingredients:

Any fish cut into thin slices - 10 - 15 pcs

Masala Coating:

Ginger Garlic Paste - 2 Tsp

Chili Powder - 1 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Lemon juice - 1 tsp

Outer Coating :

Pottu kadalai / roasted gram  - 1/2 cup

Corn Flour - 3 tsp

Salt

Oil

Method:

Step 1:Wash the fish and add some salt to the fish and mix it. In mixer, add the roasted gram/pottu kadalai and grind. Put the powder in a plate, add cornflour mix and keep it aside. This is for our outer coating. 

In another plate, add ginger garlic paste, chili powder, turmeric powder, coriander powder, lemon juice and salt (since we have added salt in fish add salt only for the masala). Mix well and keep it aside.

 

Step 2: Take a slice of fish, apply the masala coating to all sides, then apply the outer coating by covering all sides of the fish.

 

Step 3:In tava spread oil and put the coated fish on it. Flip two sides and add oil to the sides. Wait till the fish cooks well.

Serve hot with rice.

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Brinji Rice

About:

I would describe it as a delicious rice recipe only with coconut milk and spices. Bay leaves in tamil is called as brinji so the rice came up with the name brinji rice .

Ingredients:

Basmati rice - 1 1/2 Cup

Coconut Milk - 2 Cup

Water - 1 Cup

Pearl onions - 1/2 cup

Garlic Cloves peeled - 1/4 cup

Green Chili - 3 nos

Cinnamon- 1 inch

Cloves - 5 nos

Bay leaves - 2 

Turmeric Powder

Salt 

Oil

Method:

Step 1: In Pressure cooker add oil, bay leaves, cinnamon, cloves. Allow it to splutter, then add pearl onions, garlic, green chili and saute till the raw smell goes off.

 

Step 2: Add basmati rice saute well, then add coconut milk , water, salt, turmeric powder a pinch. Put the stove in full flame and allow for two whistles. Then put the stove in low flame for five minutes. 

Serve hot with fish fry or potato fry.

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Rava Idly

About:

Oops!! we say this whenever we see our dosa/idly batter goes empty :) so Rava idly makes your life easy because it takes less time to prepare , you can prepare this for breakfast or dinner. 

Preparation Time: 10 - 15 mins

Cooking Time : 15 - 20 mins

Serves : 18 - 20 idly 

Ingredients:

Rava / Sooji - 1 Cup

Sour Yogurt/Curd - 3 Cup

Mustard Seeds - 1 Tsp

Urad Dal - 2 Tsp

Chana Dal - 4 - 5 Tsp

Cut carrot - 1/4 cup

Cut coriander Leaves - 1/2 Cup

Asafoetida

Salt

oil

Method:

Step 1: In pan add oil, mustard seeds, urad dal, chana dal, asafoetida to splutter. Add cut carrots and saute well.Then add the rava saute till it become light brown and transfer this contents to a deep cooking pot.

 

Step 2: Add the coriander leaves , curd/yogurt, salt and mix well. The batter will become like idly batter texture.

Note : if you feel the batter is dry you can add some more curd / yogurt.

 

Step 3:Now take your idly cooker and add some water and keep in the stove. Grease the idly mould with oil. With a spoon, pour the batter in portions of the idly mould and close the cooker, wait for 10 - 12 mins. Now poke the idly with toothpick to check whether it is fully boiled. If it comes clean you can remove the idly from the moulds, if not wait for few minutes. Don't overcook the idly it will go dry.

 

Serve hot with coconut chutney or tiffin sambar.

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Chicken Mint Curry

About:

Hi, came up with a chicken curry with mint. Mint is generally aromatic and also mint has a quality to kill some pests. So you can scrub the dinning table with mint, it gives you nice aroma and works as anti pest :). Coming to the recipe, the mint and the chicken together give s us a tasty green curry.

Preparation Time : 15 - 20 mins

Cooking Time : 20 - 30 mins

Serves : 4

Ingredients:

Chicken - 1/2 kg or 1 lb

Cut Red Onions - 1 1/2 cup

Ripe Tomato - 1 no

Garlic cut - 1/4 cup

Ginger Garlic Paste - 4 tsp

Chili Powder

Turmeric Powder

Pepper Powder

Salt

Water

Sesame oil

To Grind:

Mint leaves - 2 handful

Green chilli - 2 nos

For Seasoning:

Cinnamon - 2 nos

Cloves - 4 nos

Aniseed's - 2 nos

Bay leaves - 2 nos

Dry Red Chili - 2 nos

Fennel Seeds - 1/2 Tsp

Curry Leaves - 1 handful

Method:

Step 1: Wash the chicken well, add turmeric powder and mix well. Cut the onions, tomato, and garlic. In a pan, add 1 tsp of oil, add the mint and green chilli. Saute well till the raw smell goes, allow it to cool down and then grind well. Keep it aside.

 

Step 2: In deep cooking pot, add oil, fennel seeds, cinnamon, cloves, aniseed's, bay leaves, dry red chilli, curry leaves and allow it to splutter. Add onions, saute well till the raw smell goes off. Add turmeric powder, chilli powder, salt and saute well.

 

Step 3: Add the ginger garlic paste, cut garlic cloves and saute well. Add the tomatoes and saute well.

 

Step 4: Then add the chicken and water. Close the pan, allow it to cook 10 - 15 mins.

 

Step 5: Add the grind mint and green chilli, pepper powder and salt. Allow it to cook for another 10 mins.

 

Serve hot with rice and chapati.

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Lima Beans / Pachai Mochai Vadai

About:

Tried a different type of vadai recipe, it came out well so sharing this with you. Lima beans are high in fiber content, so helps us preventing from blood sugar and heart diseases.

Preparation Time: 15 - 2o mins

Cooking Time : 10 - 15 mins

Serves : 10 - 12 nos of vadai

Ingredients:

Lima seeds - 1 cup

Cut Onion - 1/2 cup

Green chilli - 3 nos

Cut Coriander leaves - 1/2 cup

Besan Flour / Kadalai Mavu - 1/4 Cup

Rice Flour - 1/4 cup

Chili Powder- 1/2 tsp

Turmeric Powder - 1/2 Tsp

Coriander Powder - 1/2 Tsp

Salt

Oil

Method:

Step 1: Wash the Lima beans, In pan add water allow it to boil, add chilli powder, turmeric powder, coriander powder and salt. Now add the lima beans and allow it to cook well. Filter the lima beans from water, then allow the Lima beans to cool down and then grind it without adding water.

 

Step 2: In a deep cooking pot, add the grinded lima beans, cut onions, coriander leaves, green chilli, besan flour, rice flour and salt. Mix it well and make it like vadai flour texture. If you feel dry, you can sprinkle some water. Make the mixture into small balls.

Note: Since we have already added salt while boiling the lima beans check and then add salt to the vadai mixture.

 

Step 3:In pan add oil allow it to boil well, now take the vadai balls press it with your palm put into the oil when it comes to a golden brown color take it out.

Serve as side dish for any rice variety.

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Rajma / Red Kidney Beans Curry

About :

Aha .. below is my favorite dish rajma curry,because whenever i cook this for friends i get appreciations :) This one is very aromatic, tasty and less time consuming. It contains good amount of fiber, iron and protein. 

Ingredients:

Red Kidney Beans / Rajma - 1 Cup

Cut Medium Red Onion - 1 no

Turmeric Powder

Chili Powder

Jeera Powder

Garam Masala

Salt

To Grind:

Ripe Tomato - 2 nos

Garlic Cloves Peeled - 6 nos

Ginger - 1 inch

Green Chili - 3 nos

For Seasoning:

Oil

Jeera Seeds - 1/2 tsp

Bay Leaves - 2 nos

Dry Red Chili - 2 nos

Cut coriander leaves - 1 handful

Method:

Step 1: Soak the Rajma/Red kidney beans overnight, pressure cook it with salt for 1 whistle and then put the flame in medium  for 15 mins. Switch off the stove.

 

Step 2: In mixer, add cut tomatoes, garlic cloves, ginger, green chilli and grind well without water.

 

Step 3: In pan add oil, jeera seeds, dry red chilli, bay leaves and allow it to splutter. Then add the cut onions and saute well, add the grind paste and saute till the raw smell goes.

 

Step 4: Now add the turmeric powder, chilli powder, jeera powder, garam masala and saute till the raw smell goes. Now add this saute masala in the cooker that contains the cooked rajma and mix it. Close the cooker for 10 mins (without cooker whistle) in medium flame. Sprinkle coriander leaves.

Note: Since we have added salt in the rajma no need to add salt in masala.

 

Serve hot with rice or chappati.

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