Egg Curry Filed under ( Indian curry )

Ingredients:

Egg - 4 nos

Onions chopped - 2 nos

Tomato chopped - 1 no

Ginger chopped - 1tsp

Garlic chopped - 1 tsp

Gratted Coconut - grind them finely

Turmeric powder - 1/2tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Garam masala powder - 1/2 tsp

Fennel seeds - 1/2 tsp

Salt - to taste

Oil - 2 tsp

Preparation:

1)Heat oil in a pan , add fennel seeds, onion saute till it becomes transparent,add ginger,garlic and saute it for a minute

2) Then add chopped tomatoes and saute it till the oil seperates

3)Add all the powders ,salt and saute it for a minute and add little water to make it a bit gravy and boil it for 5 minutes

4) Add coconut paste with it and allow it to boil on a low flame

5) Finally break the eggs and drop it into gravy and cook for 5mins

Goes well with: Rice, Chapathi and Parata

Lemon Rasam Filed under ( Indian curry )

Ingredients:

Lemon -  1 medium size

Tomato - 2nos

Toor dal - 3 Tspoon

Cumin seeds - 1Tspoon

Pepper corns - 1Tspoon

Ghee - 2Tspoon

Tumeric powder - a pinch

Salt - to taste

Water - 2 cups

Preparation:

1)Pressure cook the toor dal and tomatoes with water 

2)Then mash the pressure cooked ingredients and add salt and tumeric powder. Keep aside

3) Grind the pepper corns and cumin into fine powder and fry them in ghee. Then add the grinded powder in the pressure cooked ingredients

4)Heat the pressure cooked ingredients for 5mins and keep aside

5)Heat ghee in a pan,add fennel seeds and saute them for 2mins and add it to the boiled rasam

6)Garnish with coriander leaves

Karakuzambu Filed under ( Indian curry )

Ingredients:

1)Small onion - 100gm

2) Oil - 5Tspoons

3)Green chilly - 2nos

4)Vendayam - 1Tspoon

5)Mustard seeds - 1Tspoon

6)Chilly powder - 1Tspoon

7)Dhaniya(coriander) powder - 1Tspoon

8)Tamarind water - 1 cup

9)curry leaves

10)Turmeric powder -1 pinch

Preparation:

1) Heat oil in a pan, add mustard seeds and vendayam.

2) Add small onions and fry them till it becomes brown.

3) Then add tamarind water into it and allow them to boil

4) when it becomes thick, add chilly powder,turmeric podwer and coriander powder.

5) Boil them for 5mins and finally add curry leaves

Goes well with: Rice, dosa and idly

Sweet melon more kozhambu Filed under ( Indian curry )

Ingredients:

1) Melon - 1/4 kg (Cut into medium sized cubes)

2) Thuvar dal - 1 teaspoon

3) Coconut gratteed - 1 cup

4) Beaten thick curd - 1 Cup

5) Red chillies - 4 nos.

6) Venthayam - 1/2 teaspoon

7) Mustard - 1/2 teaspoon

8) Cumin seeds - 1/4 teaspoon

9) Coconut oil - 2tbsp

10) Salt - to taste

11) Curry leaves  

To grind:

Coconut gratted
Redchillies
Jeeragam (cumin seeds)
Thuvar Dal (Soak for 10 mins before grinding)

Grind all the above ingredients to a fine paste.The soaked thuvar dal will give a consistency to the paste.


Preparation:

1)Cut and boil the vegetable with a pinch of turmeric powder and salt.

2)Once the vegetable comes to boil and soften, heat oil in another pan and temper mustard, venthayam and dried red chillies.

3)Add the boiled vegetable and the ground paste to it.Once it comes to boil, add the beaten curd to the mixture.

4)Add a pinch of turmeric and salt to taste. Avoid over heating as the curd will become watery and tasteless.

5)Add curry leaves and pour one tablespoon of coconut oil to it which gives a nice smell.

Goes well with: Rice.

Bitter guard curry Filed under ( Indian curry )

Ingredients

1) Bitter guard - 2nos.

2) Onion - 1no.

3) Green chillies - 2nos.

4) Red chilly powder - 1/2 spoon

5) Tamarind - Lemon Size

6) Coconut milk or grated coconut

7) Salt and Curry leaves

Preparation

1) Heat oil in a pan,splitter mustard and then add onion, 2 green chillies and bitter guard.

2) Fry it till the bitter guard, green chillies and onion becomes light brown.

3) Then add tamarind water and salt. Allow them to boil...till tamarind loses its raw smell.

4) Finally add 1/2 a spoon of red chilly powder, tumeric powder, coconut milk or grated coconut paste and boil it for 3 to 4 minutes.

5)  Garnish with curry leaves.

Geos well with: Rice

Kadala Curry Filed under ( Indian curry, Kerala special )

Ingredients:

Black Channa Dal - 1 cup (soak them for 8 hours in water)

Onion - 2nos (chopped)

Tomato - 2nos (chopped)

Ginger& garlic paste - 1 Tsp

Cloves - 2nos

Cinnamon - small piece

Cumin seeds - 1/2tsp

Coconut gratted- 3-4 tsp

Chilli powder - 1 Tsp

Coriander powder - 1 1/2 Tsp

Oil - 2 Tspoon

Coriander leaves - to garnish

Salt - to taste

Preparation:

1)Boil the soaked channa dal till becomes soft and keep aside

2)Grind the gratted coconut with cumin seeds into fine paste

3)Heat oil in a pan, add onions, cloves and Cinnamon fry them for few mins

4)Add ginger and garlic paste fry them till the raw smell goes

5)Then add tomatoes and salt. fry till oil separates

6)Add channa dal and 1/2 cup of water allow them to boil, then add chilli powder,coriander powder  5-10mins 

7)Finally add the coconut paste and cook till it becomes thick gravy and garnish with coriander leaves

Kadala curry is ready to serve with puttu, appam, Chapathi, puri, bread and dosa

vandaka kurma(Okra) And Awards!! Filed under ( Indian curry )

Ingredients:

Vandaka (okra) - 250 gms

Coconut milk - 1/2 cup

oil - 2-3tsp

salt - to taste

To Grind:

Cashwnets - 5-6nos

patta - 2nos(medium)

Cloves - 2nos

Fennel seeds - 1tsp

Ginger - small piece

Garlic - 4 flakes

Red chilly powder - 1tsp

Green chilly -1no

Preparation:

1)Make the vandaka into small piece and keep aside

2)Heat a pan, add onion saute for 4 to 5mins

3)Add vandaka to it and fry finely till oil separates

4)Then add ground paste, little water and salt, close the lid and allow them to cook

5)Finally add coconut milk heat for few mins

Vandaka kurma is ready to serve with chapathi, naan and any food variety

Award Time!!!

My dear friend sarawathy of saras corner has passed on this awards. Thank u saras.