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.

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.

BANANA STEM PALYA (BALE DANDU)

Banana stem is good for health.It is a rich source of fiber,vitamin.The fiber in banana stem helps to cure constipation and detoxify the body.It has cooling effect, It is used to treat kidney stones, ulcers.It can be eaten raw or cooked.Banana stem eliminate waste of fluids from the body.

Ingredients:

Banana stem (finely chopped pieces 2 cup)
Grated coconut 5 tbsp
Turmeric powder pinch
Mustard seed 1 tsp
Curry leave 
Onion 1(chopped) 
Tomato 1(chopped)
Oil 3 tsp
Salt
Coriander seed 1 tbsp
Cumin seed 1 tsp
Red chilly 3-4

Method:

• Finely chop banana stem,it should be done in circles first,while cutting you will get fibers you have to roll it around your fingers or any stick.after cutting into thin circles you have to chop into small pieces.
• In a pan heat oil,add mustard seed and curry leaves.
• When start cracking add onion and fry it lightly brown  color.
• Add tomato and fry it for 3 minutes
• Add banana stem mix well pour little water,salt.
• When banana stem is half cooked add coconut and masala powder to it and mix well.
• Cook them till banana stem is fully cooked and water content evaporates.

Note:

• For masala powder heat pan and dry roast red chilly,coriander,cumin without adding water make coarse powder.
• You can also use garlic,urad dal and curry leave for masala powder.

CRAB MASALA

 Ingredients :

Crab, Cinnamon stick- 3 piece,Cloves 8-10,Cardamom 5-6,Ginger Garlic paste-2 tbsp,Onion-2,Turmeric powder- 1 tsp, Coriander powder-1 tbsp,Chilly powder-1 tsp,Cumin powder-2 tsp,Tomato paste-1 tsp,Tomato-3,Salt,Oil,Coriander leave(handful).

method:

• Heat a pan and put a oil .
• Add cinnamon sticks,cloves and cardamom saute for few minutes.
• Add onion and saute until golden brown.
• Add ginger garlic paste,chilly powder,turmeric,coriander and cumin powder mix well and saute for 5 minutes.
• Add tomato and let it cook for few minutes,if your Masala is very dry add little water and cook until tomato gets smash.
• Add tomato paste and salt mix well.
• Add crab and put water and cover it for 8-10 Minutes.
• Finally add corriander leaves and serve with rice or chapati.

BEETROOT PACHADI

pre time: 20m
serve: 3

Ingredients:

Bitroot 1-2(crushed), Moong daal(half cup soaked in water at least 15m), Mustard seed-1 tsp,Cumin seed-1 tsp,Green chilly 1-2,Curry leave-1 strand,Onion-1 small,pinch of turmeric powder,asafoetida,salt,oil,cumin powder-1 tsp,Coriander powder-2 tsp,Sesame powder( optional), Garam masala powder-1 tsp,Coriander leave(handful)

Method:

• Heat oil in a pan.
• Add mustard seed when it start spluttering add cumin seed.
• Add green chilly and curry leaves.
• Now add onion and saute well.
• Add salt,asafoetida,turmeric powder.
• Add moong daal,bitroot and water,cover a lid and cook for 10-15m
• When beetroot get boiled add cumin,coriander and sesame powder,garam masala powder.
• At last add coriander leave and off the flame.
• Serve with rice and roti

PEPPER CHICKEN

pre time:50 m
serve:3

Ingredients:

Chicken(wash&cleaned),Black pepper 4-5 tsp,Fennel seeds 2 tsp,Cumin seeds 3 tsp,Onion-1 cup,ginger-garlic paste 1 tsp,Salt,Turmeric powder-half tsp,Water-1 cup,Tomato-half cup (chopped),Curry leaves,Coriander leaves(hand full).

Method:

• Keep a dry pan on the stove,add black pepper,fennel seeds.dry roast them until it turn golden.
• Add cumin seeds,roast until the release nice smell.
• Cool down the roasted spices.
• Once the roasted spices are cooked crush them in the mixer for few seconds,now ground powder ready.
• Take a pan on the stove in medium flame,put oil in it.
• Add chopped onions saute them until they become translucent.
• Add ginger garlic paste and mix well.
• Add cleaned chicken pieces mix them well.
• Once the chicken half cooked,add salt and turmeric powder mix well.
• Add enough water and mix well close the lid.
• Once chicken absorbs all the water mix well.
• Add the chopped tomatoes and cook well.
• Now add powdered spices,coriander leaves,curry leaves mix well,close the lid and reduced the flame.
• Once the chicken turns dry off the flame.
• Now pepper chicken is ready for serving.

Tips:

• Do not roast the spices too much.
• Do not miss to add curry leaves.

EGG BURJI

preparation time : 15m
serve :2

Egg burji is quick and easy to prepare.It can be served at breakfast,lunch or dinner.Eggs are rich source of protein and so this dish is also nutritious.Capsicum and other similar veg can be added to the dish,this will add more taste for this dish..So try simple recipe in your home and enjoy it..:)


Ingredients:

Egg 2-3, onion 2( finely chopped), tomato small (finely chopped), ginger (finely crushed) 1 tsp,green chilly 2 turmeric powder half tsp,chilly powder half tsp,garam masala powder (optional),salt,mustard seed,curry leave,coriander leave hand ful.


Method:

• Heat oil in pan,add mustard seeds when it start spluttering add curry leave.
• Add onions and ginger,green chilly fry them till they turn golden brown.
• Add tomatoes once the tomatoes are cooked,mashed it.
• Now add the blended egg and continuously stir it for 5m.
• Add red chilly powder,turmeric powder,garam masala powder,salt mix well.
• Stir continuously and cook till the eggs dry up.
• Add coriander leaves and mix well.
• Now egg burji is ready to serve.

You can serve this with rice ,roti and bread.


  

CHICKEN GRAVY

                               

                       

Now a days there are so many different methods of making chicken with different taste...i am going to tell you how to make chicken gravy with coconut milk.Chicken gravy is very quick and very easy to prepare.You can use different methods and ingredients for making better taste for your gravy...chicken gravy with coconut milk add more flavour to your gravy...so try this gravy in your home you are just loving it...:)

preparing time: 45 minutes
serving: 4

 Ingredients:
chicken,ginger garlic paste, grated coconut,green chilli, turmeric 
powder,cloves,cardamom,cinnamon stick, pepper corns,tomatoes,chicken gravy powder,fennel seeds.

For marinate:
chicken pieces, ginger garlic paste, salt, water, or curd optional, turmeric powder

For seasoning:
 5-6 cloves, cinnamon stick, black pepper corns, green cardamom-5, chopped onions.

For masala:
  1 cup freshly grated coconut, coriander leaves, green chilli, and fennel seeds.(for grind).

Preparation:

• In a pan heat oil and add cloves, cardamom,pepper corns, cinnamon saute for 5 minutes.
• Add onions and saute till light brown.
• Add marinated chicken pieces fry it for few more times.
• Add gravy powder, masala and water.
• Add salt and coriander leaves.
• Keep the low flame and close it with lid let it cook few more minutes.
• Serves with dosa,chapati or ghee rice.

Tips:

• (for marinate) chicken keep it at least 1 hour.
• ( for masala) in a pan heat oil and add fennel seeds, coriander leaves, green chilies and grated coconut saute for 5 minutes.now add these all item into mixer and grind it.Now masala ready for gravy.