Coriander chutney

Chutney are something that makes the breakfast more yummier. Especially when its idly i need some really yummy chutney. One of my to go chutney is this, which is one of the easiest.

Ingredients:

Grated coconut - 4-5 tsp
Pottukadalai - 2 tsp
Coriander leaves- 1 bunch
Tamarind- 1 small piece
Green chilies - 2-3 numbers
Ginger - 1 inch piece
Salt - as required


Method:

Put all the ingredients in a blender and grind it into  a fine paste. Add water if required ....Ta da....your yummy accompaniment for idly or dosa is ready.

Uppu kari

Its typically called Uppu kari, nothing but different mutton fry. Its my mom recipe and my dad and  I just love it. I believe this recipe is made more in south Tamil nadu. Its a nice combination for a vegetarian meal or goes so well with lemon rice or curd rice.

Ingredients:

Mutton - 500 g
Dry chillies - 10-15
Tomato - one and half tomato
Onion - 2 small
Green chillies - 2
Garlic - 7-8 (mine was relative bigger in size so add more if they are tini tiny)
Turmeric - 1tsp
Chilli powder - 1/4 tsp
Coriander powder - 1 tsp
mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Corriander leaves

Method:

1. Boil the mutton with tomato, onion, garlic, turmeric, green chilies in cooker for  1 whistle. The mutton I had was tender so just a whistle was good enough. 

 Now add oil in a pan, add mustard seeds, dry cilies, cumins and fry them for about a minute or two.

Add finely chopped onions and fry it till golden brown.

Now add the finely chopped tomatoes.

After the tomatoes have got cooked well add the chilies powder, coriander powder and salt.

Add the cooked mutton and fry till add the water is gone.

 Garnish with coriander leaves.

Tuna fish fry (podimas)

Tuna fish often comes in tin and could be stored for long time. I think its available across Europe in every supermarket. The are meant to be added in salad or as pizza topping. But here is a simple indian recipe using this tuna fish. 

Ingredients: 

Fennel seeds

Garlic - 3 finely chopped

Onion - 3 medium size

green/red chilies - 3-4

Pepper powder - 2 tbsp

Tuna fish - 2 tin (150 g each)

coriander leaves - 1 bunch

curry leaves - 10 no.

Tamarind paste - 1 tsp

oil - 2 tsp

salt as required.

Cooking time: 30 mins

1. Add oil to the pan, add fennel seeds, garlic, chilies, curry leaves, onions and salt. Fry for about 7 mins until the onions turn translucent.
2. Add the fish (drain the water or oil that the fish is preserved in from the tin). Mix well and break the fish chunks to smaller parts. 
3. Fry for about 4 mins on medium high flame. Add pepper powder and continue to fry for another 5 mins
4. Add tamarind paste and coriander leaves. Fry for about 5 more mins and its ready. 

The tuna fish that comes in tin is meant to be added into salad so they are precooked. If you want you can fry it a little longer so that the fish gets a little brownish.

Gobi manchurian (dry)

I think this is one dish which for sure will be loved by anyone. All Europeans for whom i made this loved it and Indians love it without any doubt.

Preparation time 20 mins

Ingredients:

Cauliflowers - 1 medium size (about 30 pieces)
turmeric powder - 1 tsp
Coriander leaves - 1 bunch
oil and salt as required


For making batter:

corn flour - 1 cup

All purpose flour - 1 cup

Rice flour - 2 tbsp (optional)
Onion - 1 medium size finely chopped
Ginger garlic paste - 1 tbsp
Chili powder - 3 tbsp
Turmeric powder - 1tsp
Sesame seed - 2 tsp
vinegar - 1 tsp

1. Soak the cut floret of cauliflower in hot water with salt and turmeric for about 10 mins.
2. Make batter with the listed ingredients. Add water little by little until the a batter is like thick idly batter consistency. Note: Amount of water is very important  too thin batter will not stick to cauliflower. So i suggest to make a thick batter and try to fry one flower and check if the consistency works.  
3. Now dip the cauliflower into the batter and deep fry them. 
4. Garnish it with coriander leaves and lime wedge.

It could be served as a starter, evening snack or one of the side dishes on a high lunch. 

Sorry i don't have the picture taken at every step, i will uploaded it the next time i cook this recipe. 

Sardine fish podimas

Here comes the second post for today, I am very motivated from this morning!! Its a very easy, fast recipe and tastes very good with Rasam rice.

I store fish that comes in tin, this comes in handy when there is nothing else to cook and you want something quick and tasty.

 

 

Cooking time: 30 mins

 

Ingredients:

Sardine fish tin - 2 (each had about 5 small fishes)
Onion - 3 medium size
Tomato - 1 medium size
Sombu/fennel seeds  - 1 tbsp.
Green Chilies -  3 (I used red as I didn't have green)
Chili powder - 1tbsp
coriander powder - 2 tbsp.
turmeric powder 1 tsp
Oil - 2 tbsp
salt to taste
Lime juice optional

1. Add oil to the pan and add in sombu. Fry this for a min.
2. Add onion and green (red) chilies. Fry the onion till light brown.
3. Add tomatoes and fry till mushy.
   
4. Tin fish comes in either oil or with water in the tin. Drain out this from the fish and add in the fish to the pan.
5. Now fry it for about 10 -15 mins. Add about 1 tsp of lime juice if you like the tangy taste.

This taste best in combination is Rasam rice.

Cabbage kootu

This cabbage recipe is from my mom. This recipe tastes very mild and goes really well as a side dish for a spicy main dish like Sambar or kara kolambu.

Ingredients:

Cabbage 1.5 cup
toor dal - 3/4 cup
Sambar powder - 1-2 tbsp
grated coconut - 2 tsp
salt for taste

Tempering:

Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves
Green chillies - 3
Onion - 2 medium
Ginger - 1 inch size finely chopped

1. Pressure cook toor dal and cabbage for 3 whistles. Place the dal at the bottom of the vessel and top it with cabbage.
2. Add oil to the pan and add the tempering ingredients in the order listed above.

   

   Left: Toor dal, middle: cabbage, and right: cooked cabbage and dal (I place the dal under the cabbage). 

3. Add the cooked cabbage and dal to this. Cover and cook for 5 mins in medium heat
4. Add sambar powder and mix well and cook for another 3 mins with the lid on. 
   
5. Add coconut and cook for 2-3 mins. 
6. Serve it as a side dish with rice or chapathi. 

 Note: you can vary the amount of green chillies and sambar powder to taste. As i like very less spice i stick to this amount.

Indian style egg scramble

I know almost every Indian know how to make it but i just wanted to share it for some of my non-Indian friends.

Ingredients:

Eggs 3
onion 2-3 medium size (I like with more onions)
freshly ground pepper powder
salt
oil 2 tsp

Add oil to the pan and fry the finely chopped onions on medium heat until translucent. Add salt and pepper powder and mix them well. Now add the eggs and keep stirring as it gets cooked. Adjust the pepper powder and salt as needed. Can add coriander leaves.

Left: Onion fried with pepper and salt. Middle: Egg just added. Right: Egg scramble is almost ready