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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STUFFED BRINJAL(won first place for this recipe)

                       STUFFED BRINJAL 

Hi...Foodies..Today I m presenting a vegetarian recipe.There is a speciality for this recipe...For this recipe I bagged First prize in Vanitha Malabar Pachakarani contest 2014.So I thought to share my prize winning recipe here for the food lovers.

Stuffed brinjal is the recipe of Andhra. Mostly in all tamilian family they prepare this dish as a main course.It's really very tasty.We can use with rice chappathi etc....


                                INGREDIENTS


Violet small round type Brinjal-6 nos
Coconut Grated - 1 1/2 cup
Dried Round Red Chillies -15 nos
Corriander Seed- 1 1/2 Tb.sp
Jeera Powder-1/4 tsp
Big Onion - 1 medium cut into small pieces
Garlic Flakes- 12 nos
Turmeric Powder- 1/4 tsp
Coconut Oil- 4 Tb sp
Curry Leaves, Corriander Leaves, Salt as required

TO GARNISH

Carrot slice ,curry leaves ,peeled carrot half portion and brinjal

METHOD

• Clean the brinjal and slit them on 4 sides without cutting full.Soak them in salt water.

Add caption

To Make Masala:--- Heat the kadai .Pour 4 Tb sp coconut oil and fry the red chillies & corriander one by one , powder it and keep aside.
                            

                                            

• Then grind coconut grated,onion, garlic, jeera powder, salt,curry leaves , corriander leaves and turmeric powder.Do not make it in a paste form.

       

• Mix  coconut masala & powdered masala together and grind again for 1 more min to mix properly.(As seen in picture)

                                               

• Now take out the brinjal from salt water and wipeout water with a cloth.Fill the masala inside and outside on the slit brinjal and fry in balance oil till golden brown.

                         

                         

•  Garnish it with the ingredients given.Now the stuffed Brinjal recipe is ready.Do try this recipe.

                                                      

PRAWNS BALL CURRY

Prawns Ball Curry is a Seafood recipe as everyone knows. Once you try this recipe then definitely this one is going to be one of the the FAVORITE recipes  for all the Prawns Lovers..So give a try..

INGREDIENTS

• Cleaned prawns- 1 cup full

• Kashmiri Red Chilly Powder- 2 Tsp
• Fennel Seed Powder-1/2 Tsp
• Turmeric Powder - 1/4 Tsp
• Big Onion finely chopped- 1/2 cup
• Chopped  Ginger- 1 1/2 TbSp
• Hot Green Chillies finely chopped - 6-8
• Tomato finely chopped- 2 medium( if it is apple tomato make it 3 nos)
• Coconut Milk- 1st milk- 1/2 cup
• Coconut Milk 2nd milk- 1 1/2 cup
• Garam Masala- a pinch
• Curry Leaves-as required
• Corriander Leaves chpd as reqd
• oil 4 Tb sp
• salt as required

TO GARNISH

• Prawns  with tail cleaned-7 nos(don't remove the tail)
• Curry Leaves- 2 leaves
• Corriander leaves- little
• Tomato Skin peeled from one tomato

STEPS TO PREPARE

• Firstly grind half part of turmeric powder,red chilly powder,little salt, fennel seed powder together& make a fine paste.
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• Take out 1/2 tsp masala from that and keep aside and spread little masala over the  7 prawns kept to fry .

•  Now crush the cleaned prawns and mix with the remaining masala and make small balls & keep them aside.

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• Heat the Kadai and pour 4 tbsp oil and  fry the 7 masala prawns  and keep aside.
• In the same oil itself add chopped ginger,chopped green chillies,chopped onion one by one and saute it for sometime. 

• When it is  half done add the  1/2 tsp masala and half portion turmeric powder and saute.  

•  Add the chopped tomatoes and saute it till oil comes out.Now add the  prawns ball and  leave it for sometime after covering with a lid.
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• After 2 mins,  spread the content using a spoon when the color of prawns changes to light color.
• Add curry leaves and pour the second coconut milk, salt & mix well. Cover it and let it boil.
• When the gravy  reduce to half  add the crushed corriander leaves and close it again and leave more

• Finally add the first milk with a pinch of garam masala and mix them well for 2 mins in flame. 

• When it starts to boil, switch off the flame and garnish with fried prawns tomato skin rose , curry leaves and corriander leaves.
• . 

• Now its ready to serve  with Paratha, Chappathi,Bread & Rice