BUTTER MILK CURRY

                                                 

                                               

       
                                                          INGREDIENTS

                                          

To Grind- Coconut grated- 1/2 coconut, Green Chillies-3, Shallots-6, Ginger -1 piece,Garlic-10, curry leaves -few, Jeera ( cumin seed) 1/4 tsp, , Black pepper corns- 1Tbsp, Turmeric Powder 1/4 tsp, 

                                    

                                            Curd  normal-1/2 litre & Thick curd - 1/4 litre

                 To Garnish- Mustard seeds - 1/2 tsp, Dry Red Chillies -3, Curry Leaves- few, Sliced                                                 Shallots -2, Fenugreek Powder a pinch, Oil- 2 tsp

                                 


 METHOD-
Grind the masala with little water ..Add curd to it and grind it to a fine paste.If needed add little water.

Heat the grind masala with salt as per required. Don't bring to boil.Stir well while heating.Switch off from fire and heat a small kadai and add little oil den  mustard, red chillies, shallots, curry leaves and switch off from fire and finally add the fenugreek powder and garnish it.Now its ready to serve.

                                           

   

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CHICKEN BIRIYANI

                                                            CHICKEN BIRIYANI
                                                           

                                       

Chicken piece--400 gms ( 2 thighs n legs).Marinate chicken with 3 tbsp curd n salt
                                          

                                         

                                   
INGREDIENTS

Basmathi Rice- 2 cups
Onions- 250gms (150 + 100g)
Garlic -50-75 gms
Ginger- 50-75 gms
Tomato 2 chopped
Green Chillies- 4 or as required
Cinnamon 1 stick
Clove- 6
Lemon Juice-1/2lemon's juice
Turmeric Powder- 1/2 tsp
Corriander Powder- 1 1/2 tsp
Red Chilly Powder-1 tsp
Garam Masala- 3/4 tsp
Corriander leaves..1/2 cup chopped
Mint Leaves -- 1/4 cup chopped
Curd 2 tsp
Cashews- 2 Thsp crushed
Ghee n Oil
                                          

Boil the rice with 1 cinnamon stick and 6 cloves and keep aside.( u can use 3 3/4 cups of water for 2 cups of  soaked rice.Add lemon juice & salt while boiling)

        METHOD

                                          

                 
                    Heat the pan and add some ghee & oil and fry 100 gms sliced onions. keep aside

                               In the same pan add the rest of sliced onions  and saute till half done.

                                                   Add ginger n garlic paste and saute again

                                          

                                                    Add green chillies and saute

                                                                 Add turmeric powder

                                   Add corriander powder, red chilly powder, and garam masala.

                                                                            Saute it

                                       Now add tomato chpd and saute again add little salt too

                         When tomato mix it with the gray , add the chicken and saute for 3 mins

                                                            Paste cashews n curd together

                                   Add the cashew paste and saute it finely and cook till its done

                                    Add half part fried onions and mix well and keep aside the chicken masala

             Now in a pan  greese with ghee& layer the rice first den upon that chicken masala

                                          

                        Add all leaves chopped and balance  fried onions over that and a little garam masala 
                                     

          .Finally cover it  with rice and keep on low flame for 10 mins.and serve hot with raitha.

                                       

    
                                          

WILD LIME PICKLE (VADUKAPPULI ACHAR)

                                     
                                 WILD LIME PICKLE (VADUKAPPULI ACHAR)

                                     
                                 

         

Wild Lime---- 1 No
Ginger Chpd -- 1 1/2 tb sp
Garlic -2 whole...cleaned
Bird's Eye Chilly (Kandhari) - 2-3 Tbsp
Turmeric Powder - 1/2 tsp
Hing powder - as required
Mustard seeds -1/2 tsp
Fenugreek- -1/4 tsp
Whole Red chilly --2 cut into pieces
Curry Leaves --2 Sprigs
Gingelly oil - 1/3 cup
salt to taste
vinegar 3-4 Tb mix with 1/4 cup water boil it and keep aside
                                           

 Cut lime into small pieces. Add salt an sugar , mix well and keep covered for over night.

Next day  heat the pan and add oil to it. When oil gets heated add fenugreek , mustard, red chilly , curry leaves, ginger chpd garlic chopped den bird's eye chilly(kandhari) and saute for few mins when the chilly starts poping add turmeric powder , asafoetida powder(hing) saute again..Add lime pieces and saute for few mins. when it becomes soft add salt needed and vinegar water to it allow to boil.slow the flame and cook it for  5 mins. Now its ready to serve.

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FISH MOLEE

                                                 

1.Fish (Any sliced fish can be used)-4 pieces
   Marinate with 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp vinegar little salt.. keep aside for 15 mins.
2.Big onion sliced - 2 small; Green chillies - 4 nos slit length wise; Tomato- 1 big sliced; Curry leaves 2 sprigs; Thick Coconut milk - 1 or 1 1/2 cup, Vinegar 1 tbsp.
3.For Masala- Garlic-6, small piece Ginger, Turmeric powder-1/4 tsp full, Mustard powder-1/4 tsp- grind this with 2 slice Tomato to make a fine paste.

Method--- 

Heat the pan.. Add 4-5 tbsp coconut oil and fry the fish
In the same oil Saute sliced onion, greenchillies, curry leaves. When onion becomes translucent add the pasted masala and saute for few minites more..Now add the coconut milk ,vinegar, salt , fried fish and sliced tomato and allow it  to a single boil  and turn off the fire.Closed the pan and keep closed for 15 mins. After 15 mins its ready to serve.
Serve with Rice, chappathi, pathiri, parotta, bread....
                                         

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