January 27, 2013

Fish fry

Sardines-10 to 15
Chilli powder-3 tbsp
Coriander powder- 1.5 tbsp
Turmeric powder-1 tbsp
Salt to taste

Mix all the masala powders along with salt and mix it well with fish and marinate for talent 30 mins.
Heat oil in a pan and fry the fish. If you like tangy Taste squeeze half lemon juice over the fish. Serve hot with rasam rice.

January 26, 2013

Mutton kuruma

Mutton-1 kg cut and cleaned
Onion-2 large chopped
Tomato-1 large chopped
Ginger garlic paste-1 tbsp
Chilli powder-2 tbsp
Coriander powder-3 tbsp
Turmeric powder-1 tbsp
Cocunut milk- 3/4 cup
Salt to taste
Coriander and mint leaves chopped
Green chillies-4 or 5 split lengthwise

Pressure cook the mutton pieces with turmeric powder and a tbsp of chilli powder and little water and set aside
Heat oil in a pan and sauté onion, then ad the ginger garlic paste and fry till the raw smell goes.then add the tomato pieces and sauté till it turns mushy.
Then add the masala powders and cooked mutton pieces and fry till the water drains off. Add the cocunut milk and coriander and mint leaves and simmer till it reaches a semi gravy state. Enjoy with parotta or chapati or rice

Tomato Rasam freshly ground

Tomato-2 large
Pepper- 1 tbsp
Jeera-1 tbsp
Garlic-5 flakes
Tamarind-goose berry size soak in hot water
Coriander leaves- a bunch
Curry leaves - a spring
Salt to taste
Asafoetida powder-1 tbsp

1.grind jeera,peppercorns,garlic flakes into coarse powder.
2.immerse tomato in hot water and peel off the skin.
3. Cut tomato into cubic size pieces . Heat oil in a pan and splutter mustard seeds and curry leaves.
4.fry the ground mixture till the raw smell goes. Grind the tomato and add the purée to the ground mixture.
5.add the tamarind water and asafoetida powder and bring to boil
6. Add salt and garnish with coriander leaves. Yummy rasam is ready

January 20, 2013

Fish curry

1 large onion
1 large tomato
Fish 1.5 kg
Tamarind lemon size(soak in water)
Gingely oil - 4 tbsp
Mustard seeds- 1 tbsp
Salt to taste

To grind to a smooth paste:
5 tbsp cocunut
1tbsp jeera
2 tbsp chilli powder
1 tbsp coriander powder
Curry leaves few

Grind everything to a smooth paste and set aside


Heat gingely oil in a pan and splutter the curry leaves and mustard seed. Then sauté half of the onion and tomato until they become mushy. Then add the tamarind water. Ground paste and some more water and bring to boil. Add the fish pieces And salt and cook the fish and simmer till the curry reaches required consistency. Check for salt and serve hot with rice.

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