Tuesday 29 July 2014

Sardine Pulimunchi (Butayi)


Ingredients:


  • Sardine fish 10-12(small size)
  • Curry leaves 1 sprig
  • Onion 1 small (finely chopped)
  • Garlic 2 flakes (crushed)
  • Oil
  • Salt to taste
  • Turmeric 1/4 tsp
  • Coriander leaves hand full


For Grind:


  • Tomato 1 big (chopped) (optional)
  • Onion 1 big (sliced)
  • Dry Red Chilly 10-12
  • Coriander Seed 1 tsp
  • Cumin Seed 1/4 tsp
  • Methi 1/4 tsp
  • Fennel seed 1 tsp
  • Ginger 1 inch
  • Garlic 4-5 flakes


Method:


  • Wash and clean the fish put turmeric and salt keep aside.
  • Put oil in pan fry all "FOR GRIND" ingredients.
  • Grind all ingredients along with turmeric.
  • Add little water as required to make a fine thick paste.
  • In a vessel add little oil add chopped onion and crushed garlic,when both are slightly brown in color.
  • Add curry leaves and grind masala paste.
  • Add little water and salt bring it to boil.
  • Now add fish and cook for 10 minutes.
  • Last garnished with coriander leaves



NOTE:


  • tomato is optional you can add tamarind juice instead of tomato.







Sunday 27 July 2014

Elephant Foot Yam (Suran Fry)


Ingredients:


  • Suran pieces(yam) (cut and sliced)
  • Red chilly powder 2-3 tsp
  • Turmeric 1/2 tsp
  • Ginger garlic paste 1 tsp
  • Tamarind juice
  • Lime juice
  • Salt


Method:


  • Peel,rinse and slice the the suran(Yam).
  • Marinated in tamarind juice about 5 minutes and keep a side(remove the itchiness).
  • In a bowl add red chilly powder,turmeric,ginger garlic paste,lemon juice,salt and add water mix well.
  • Marinate suran(yam) pieces about 10-20 minutes.
  • Spread the semolina on plate and spread the pieces on it.
  • Shallow fry them.
  • Now crispy yam fry ready for eat.




Monday 7 July 2014

Bread Dosa


Ingredients:


  • Bread slices 8-10
  • Semolina (sooji) 1/4 cup
  • Rice flour 2 tbsp
  • Yogurt (curd) 2 tbsp
  • Ginger 1 inch (cut into small piece)
  • Green chilly 1-2 
  • Coriander 2  strand(optional)
  • Salt as per taste
  • Oil /Ghee


Method:


  • Take the bread slices cut the edges, and soak in water for 2-3 minutes and squeeze out the water.
  • Grind it with rice flour,rava ,curd,ginger,chilly and coriander leaves.
  • Grind the batter will be little thicker, like dosa batter(urad dal dosa).
  • Pour it in bowl add salt and check the consistency.
  • Pour the batter on the pan and spread the batter into round shape.
  • Drizzle little ghee on top and sides and cook both side till brown.
  • Serve hot dosa with chutney.


Note:


  • If the dosa is sticking to the pan, you can add rice flour or rava to the batter.





Wednesday 2 July 2014

Cucumber Moong dal Curry


Ingredients:

Green moong dal half cup
Cucumber (washed and cubed) half cup
Tomato one small (chopped)
Jaggery (optional)
Salt (to taste)
Oil 3 tsp

To Grind:

Grated coconut half cup
Coriander seed 2 tsp
Cumin (jeera) 1 tsp
Urad dal 1 tsp
Dry red chili 4-5
Methi seed 1/4 tsp
Tamarind paste 2 tsp(optional)
Turmeric 1 pinch

To Seasoning:

Curry leaves 1 strand
Mustard seeds 1 tsp
Asafoetida (hing) 1/2 tsp

Method:


  • Wash and soak green moong dal at over night.
  • Next morning cook the dal, in a pressure cooker.
  • Put the cubed cucumber in another vessel.
  • Add half cup water(or more) and turmeric let it boil.
  • In the mean time take pan heat oil add to be grind ingredients except coconut,tamarind,turmeric
  • Fry until you get nice aroma.
  • Once the mixture is cool grind it to smooth paste along with coconut and turmeric.
  • Once the cucumber is half boiled add tomato, salt.
  • Once the cucumber is cooked add boiled dal,jagerry mix it well.
  • Now add grinded mixture in to the cooked cube and adjust the water and mix well.
  • Cook on medium flame for about 5-10 minutes.
  • Not add too much water for curry.
  • Finally add the seasoning and serve hot with rice or dosa.


Note:


  • If you do not like the moong dal you can skip it.
  • Pressure cook is optional you can boil the dal with any other vessel also,
  • If you use pressure cooker,cook for 1 whistle.
  • In this curry i skipped tamarind because i used tomato instead of tamarind.










Tuesday 1 July 2014

Rice Dumpling (Pundi)

Rice dumpling(Pundi) is one of the traditional authentic dish. Rice dumpling is always well suited for chicken gravy...some how it is a break fast recipe so we are enjoying Rice dumpling(pundi) with coconut chutney or some other samber. Making dumpling is so simple and easy to cook.There are different method of making rice dumpling(pundi), like boiled rice dumpling,White rice dumpling.But I usually make this dumpling(pundi) with white rice. The later one will take less time than earlier.


Ingredients:

  • White rice (dosa rice) 2 cup
  • Onion 1 (chopped)
  • Dry red chilly-2 (cut it into small piece)(optional)
  • Curry leaves 1 sprig
  • Urad dal 1 tsp
  • Mustard seed 1 tsp
  • Salt 
  • Water
Method:

  • Soak rice at night next morning wash it
  • Grind the rice add little water if required.
  • Make a batter with rough texture.
  • In a meanwhile use thick bottomed vessel
  • Add little oil when it hot add mustard seed
  • Allow it to splutter,once done
  • Add onion let it turn golden.
  • Once done add urad dal,red chili
  • Add curry leaves
  • Now add 2 glasses of water and salt to taste and bring it to boil.
  • After water boiled add ground batter and keep mixing the mixture.
  • Cook this mixture over a medium flame stirring continuously.
  • Now allow them to cool.
  • Take thick batter and make small lemon sized balls.
  • Put a 2 glass of water in a cooker use a idli plate.
  • Keep these balls and steam it for 10-15 minutes.
  • Let it cool down.