Fish fry

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

Method
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.

Mutton kuruma

Ingredients
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

Method
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

Ingredients
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

Method
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

Fish curry

Ingredients
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

Method

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.

Cocunut milk rice

Ingredients
Basmati rice-1 cup
Thick cocunut milk-3/4 cup
Onion-2 big thinly sliced
Green chillies-5 sliced
Cashew nut-2 tbsp
Ginger-garlic paste-1 tbsp
Salt to taste

To temper:
Bay leaf,sombu,cinnamon stick,cloves,

This is a simple yet yummy rice.chicken or mutton curry will be the best combo for this rice.i made this for the first time and it came out very well.just give a try and u ll love it for sure

Method:
*soak the rice for at least 20 mins.heat ghee in a pan and add the items under to temper and fry the cashews till it turns brown
*sauté the onion and green chillies.then add the cocunut milk+water such that it makes 1.5 cup
*then add the rice and bring to boil.close the lid and simmer for about ten min
*once the pressure is released,apply some ghee on top and mix well(take care that the rice doesn't get smashed

Peas kuruma without coconut

Ingredient
Onion-1 big cubed
Tomato-1 big cubed
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1 tbsp
Ginger-garlic paste-1 tbsp
Peas-1 cup cooked
Salt to taste

Method
*saute the onion and tomatoes till the raw smell goes away
*grind it once it cools down and keep it aside
*heat oil in a pan and fry the items under to temper
*then add the ground paste along with ginger garlic paste and the masala powders and some water and allow to boil
*then add the cooked peas and simmer for some time adjust salt and serve hot with chapathi