Fish Molly

 INGREDIENTS :

Onion- 1 medium sliced

Tomato- 1 cut in big chunks

Green chillies- A handful

Ginger-1 small 

Ginger- 4 or 5 

Curry leaves- A handful

Cilantro- A handful

Black Pepper- About 2 tbsp

Turmeric powder- 1/8 tsp

Coconut oil-2 tbsp

Salt- To taste

Lemon- 1/2 

Tilapia fish- 3 fillets

Coconut milk can- 1

PROCEDURE:

1. Cut Fish pieces into small pieces and marinade in lemon juice, turmeric powder, salt and black pepper

2. In a pan, add coconut oil and then add mustard seeds and curry leaves and allow to splutter. 

3. Add sliced onions, crushed ginger, garlic and green chillies and saute well.

4. Add salt, turmeric powder and black pepper and add then add little water and boil. Add the coconut milk from can and boil for 3 minutes. Now add the tomatoes in the end.

5. In a separate pan, add coconut oil and lightly fry the marinaded fish and add to the curry. Boil for another 2 mins and turn off the stove. 

6. Garnish with curry leaves and cilantro. Serve with hot rice or Aapam.

Fish balls curry with coconut milk

FISH BALL CURRY WITH COCONUT MILK:

INGREDIENTS:

Salmon Fish Balls- 1/2 bag from costco

Onion- 1 medium cubed
Garlic- 6 or 7 no crushed
Tomatoes- 3 small cubed
Red chili powder, Turmeric powder, Coriander seed powder,pepper powder- To taste
Thick Coconut Milk-1/4 cup
Tamarind juice

TEMPER:

Pearl Onion-  5 or 6 nos sliced
Mustard seeds, fenugreek seeds-1 tsp

PROCEDURE:

• In a pot, add sesame oil or coconut oil and add onion, garlic and saute till golden brown.
• Add tomatoes and mix until well done.
• Add all the spice powders, salt and tamarind water and more water and cook until oil separates.
• Add the fish balls and some pepper powder and cilantro and curry leaves and cook for a min or two.
• Add coconut milk and let it boil.
• Turn off stove and serve with hot rice, idly or ghee rice or any main dish.

SALMON CHAMPAL PULUSU- FISH CURRY

INGREDIENTS:

FISH MARINADE:

Salmon Fish- 2 small portions cut into small pieces
Kashmiri CHilli powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt-Little bit to taste
Lemon Juice- 1/2 a lemon


CURRY:
Tamarind pulp- Goose berry size ball
Sesame Oil- 1/4 cup
Mustard Seeds- 1 tsp
Uttidam or vadagam- 1/4 of a ball
Curry Leaves- 1 Spring
Onion- 1 small cut into very small pieces
Tomatoes- 2 small
Garlic-5 or 6 pods
Green Chillies- 3 nos cut into small pieces
Asafoetida-1 small pinch
Fenugreek seeds- 1 tsp
Sambar powder- 1 tbsp
Kolambu powder- 1 tbsp
Turmeric Powder-1 tsp
Red chilli powder- 1 tsp
Coriander seed powder- 1 tbsp
Jaggery- 1 small piece
Salt-To taste

PROCEDURE:

1. Cut Fish into small pieces and marinade with all the ingredients in fish marinade sections  for half an hour or so.
2. In a small pot, boil water and add tamarind and the tomatoes (split the top of the tomato in the stem side into a cross very lightly). Once the water is tolerable to touch, remember the tomato skin and keep aside. Extract the tamarind pulp to tamarind water.
3. In a stone grinder, mash garlic and green chillies to smooth paste by smashing well with hands.
4. In a pot, add sesame oil and allow to heat. Once oil is hot, add vadagam, mustard seeds, fenugreek seeds, curry leaves and allow to splutter.
5. Add diced onions and garlic green chilli paste and allow to cook completely. 
6. Add tomatoes by smashing it with your hands in the pot without the skin.
7. Now close the pot and make sure the mixture is cooked well.
8. Add Turmeric powder, sambar powder, red chilli powder, coriander seed powder, salt and mix well.
9. Once raw spice smell goes, add the tamarind water and allow to boil.
10. If the curry is too watery, add rice flour maybe a 1/4 tsp to thicken the curry. If the curry is too tangy you can add jaggery to cut the tanginess.
11. Close the lid of the pot and allow curry to cook for 30-45 mins in medium heat. Add kolambu powder now and mix well to keep the flavor intact.
12. Once the oil separates, add the marinaded fish and cook for an additional 5 minutes. Turn off stove and rest in stove itself.
13. Make this curry a day before so the spices and tanginess of the curry settles down with the fish and serve hot with rice or idlies/dosas.

Keera Masiyal

KEERA MASIYAL

INGREDIENTS:

Spinach- Any kind one bundle
Garlic- 2 pods
Onion- 1/4 of a whole onion or 5 small pearl onions
Tomato- 1 nos small in size
Tamarind- small blue berry size
Turmeric powder-1 tsp
Salt- To taste

TEMPER:
Oil- 2 tbsp
Mustard Seeds- 1 tsp
Cumin seeds-1 tsp
Split Urad Dal-1 tsp
Red chilli- 1 broken into 2 pieces
Asafoetida powder-  To taste

PROCEDURE:

1. In a pan, add a tbsp of cooking oil of your choice, add onions, garlic and saute till golden brown. 
2. Add tomatoes and saute and then add spinach and turmeric powder with salt and saute till all the water is evaporated.
3. Now add  tamarind and turn off the stove.
4. In a mixie, grind this into a smooth paste.
5. Now temper with all ingredients in temper section and serve with hot rice.

Crab curry

INGREDIENTS:

Crab- 1 pound
Onion- 1/2 medium, diced
Tomatoes- 2 medium, diced
Green chillies- 2 or 3 per taste
Garlic-6-7 pods
Grated coconut-1/4 cup
Cumin seeds- 1 tbsp
Fennel seeds- 1 tbsp
Black pepper corns- 1 tsp
Curry leaves- 1 spring
Cloves- 4 or 5 nos
Cardamom- 3 nos
Cinnamon stick- 1 small
Bay leaf- 1 big
Mustard seeds -1 tsp
Turmeric powder, Red chilli powder, Coriander seed powder, pepper powder, Garam masala- To taste

PROCEDURE:

1. Clean the crab and keep aside.
2. In a pot, add oil, cumin seeds, fennel seeds, pepper corns and allow to splatter, then add onion, tomatoes, garlic, green chillies and saute well until done. Add grated coconut and turn off stove. 
3. Allow to cool and grind to a smooth paste.
4. Again in same pot, add oil, mustard seeds, garam masala items, curry leaves and after it pops, add the paste and then mix. 
5. Now add all the masala powders and adjust flavor per your taste. Add water per your consistency desire.
6. Allow the curry to boil until oil separates.
7. Add the crab and close the pot for about 5 minutes until a boil comes and turn off stove.
8. Eat with hot white rice, idly, dosa, parotha or as is. The crab meat will fall off the shell.

Pepper Egg Masala with Capsicum

INGREDIENTS:

Hard boiled Eggs with shells peeled off- 12 nos
Red Onion -1 large, diced
Tomatoes- 2 big nos, diced
Capsicum/Bell Pepper- 1 big nos , diced
Green Chillies- 3 or 4 nos, slit
Ginger Garlic Paste- 1 tbsp
Red Chilli powder, Coriander seed powder, Fennel Seed powder, Pepper powder, Cumin Seed powder, Turmeric Powder- To taste.
Cilantro- For garnishing

PROCEDURE:

1.  Boil eggs and peel them and wash them once. Make slits randomly for the masala to set in.
2. In a pan with oil, add onions, capsicum, green chillies and ginger garlic paste and saute till golden brown.
3. Add tomatoes and allow to become mushy.
4. Add all the masala powders and cook till oil separates.
5. Add the eggs and turn off the stove. Cover the eggs with masala and garnish with cilantro.
6. Serve hot with biriyani, any curry and rice.

Green tomato Ghosthu/Sabji

INGREDIENTS:

Green Tomatoes- 6 or 7 medium nos, cubed into small pieces
Garlic- 3 or 4 pods, finely chopped
Green chillies- 7 or 8 depending on your spice level
Curry leaves- A few
Turmeric powder-1/2 tsp
Chilli powder- 1 tbsp
Coriander seed powder(daniya powder)-1 tsp
Sugar/Jaggery- 1 tsp
Cumin seeds-1 tsp
Mustard seeds- 1 tsp
Asafoetida or Hing- Few puffs

PROCEDURE:

1.  In a pot, add a couple of tbsp of oil, mustard seeds, cumin seeds, hing, curry leaves. Allow to splutter.
2. Add the garlic pieces and green chillies and saute.
3. Add the cubed green tomatoes and all the spice powders and sugar for the tartness and some hot water and allow to cook well for 15-20 minutes.
4. Garnish with some cilantro and serve with hot dosas, chapathis or idlies.
   

Tamil Nadu Style Vegetable Kurma

This is a very hotel style tamil recipe.

 

INGREDIENTS:

 

Coconut-3 tbsp
Gaza gaza- 1 tbsp
cumin seeds-1 tsp
Green chillies-5 or 6 according to your spice level
Onions-1 medium sliced
Tamarind paste or tomato- ur choice
Potatoes-1 big cut into chunks
cauilflower-1/2 a flower
peas-1/4 cup
Cloves,cinnamon- To taste
Turmeric powder,little bit chilli powder,danya powder- To taste
Ginger garlic paste-1 tbsp
Cilantro for seasoning
Saunf optional- 1 tsp

PROCEDURE

:

 

1. Lightly fry coconut,gaza gaza and cumin and saunf and grind with 2 green chillies to a fine paste
2. In a pan add oil,cloves and cinnamon. After it pops add onions and 2 slit green chillies and all the veggies and ginger garlic paste and saute.
3. Then add all the spice powders and then the coconut paste.Let boil till it bubbles.
4. Keep it for 3-4 whistles and its done.
5. Garnish with cilantro

 

Tip 1: You can add cashews and pottu kadalai for nice texture.
Tip 2: You can also add butter beans. I love it.

More Kolambu-Tamil Nadu Style

INGREDIENTS:

Soak:

1.Cumin seeds-1 tbsp
2.Toor dhal-1 tbsp
3.Channa dal- 1 tbsp
4.Ginger-a chunk
Other:
1.Buttermilk
2.Grated Coconut flakes
3.Red chillies-1 or 2
4.Coconut oil
5.Mustard seeds
6.Vegetable of your choice-Okra,white pumpkin,lauki or pakodas
7.Curry leaves and cilantro leaves
8.Turmeric powder,coriander seeds powder,chilli powder
9.Asafoetida
10.Onions-Thinly sliced is optional(hotels use them but traditionally not)
11.Green chillies-4 or 5

PROCEDURE:

1.Grind coconut flakes and green chillies and the soaked ingredients to a smooth paste
2.In a pan with oil(I mix normal oil with coconut oil),add red chillies, mustard seeds,curry leaves,onions(optional),asafoetida,vegetables and fry well.
3.Once done,add the ground coconut-chilly paste we ground before.
4.Let it come to a boil. Add buttermilk and allow to boil a little bit. Do NOT overcook the kolambu,then the coconut taste is gone. All you need to check for is the ends of the pot/pan,the kolambu should come to a boil and bubbles should move to the center. Switch off immediately.
5.Pour coconut oil after cooking for extra flavor and garnish with very little cilantro leaves.

Note:I am not able to exactly give measurement of buttermilk and coconut since I always eyeball.Its equal parts.

Easy Kadappa Recipe

This is a famous Thanjavur dish and they serve it in any celebrations or weddings and reminds me of home. Here is a very simple recipe that you will surely enjoy.

INGREDIENTS:

Moong dal-1 cup
Potatoes-1 or 2 big
Baby Carrot- 3 nos cut into small pieces
Green Chillies- 2 or 3 according to spice level
Onion-1 small, diced
Tomato-1 small, cubed
Bay leaf-1 nos
Cloves-5 nos
Ginger-1/4 inch grated or smashed
Garlic-7 nos diced

Saunf/Fennel seeds powder-1 tsp
Cinnamon-1 small stick
Coconut-1/4 cup
Cilantro-For garnish

PROCEDURE:

1.In a small pan, add oil, all spices, onions, ginger, garlic, green chillies,tomatoes and saute till done.
2.In a pressure cooker, add the moong dal after washing it well, 2.5 cups of water,coconut & the cooked vegetables from the pan and keep for 3 or 4 whistles.
3.Open cooker and see if the curry is too thick, add water and dilute. Let boil. Add cilantro for garnish.
4.Serve with Idiyappam,Appam,Idlies,Dosas or even chapathis.

Note:

If you wish, you can substitute coconut milk instead of grated coconut to thin the gravy out. Make sure you do not add too much coconut milk, then it may taste like Sodhi.

Thakkali Kurma(Tomato Kurma)

This dish literally takes not more than 15 minutes to make and you can eat with idlies/dosas/chapathis.

INGREDIENTS:

Tomatoes-4 nos

Onions-1 small sliced

Turmeric powder-1/8 tsp

Sambar Powder-1 tbsp

Garam masala-1 tsp

Ginger garlic paste-1 tsp or more as per your taste

Curry leaves &  Cilantro-For garnish
Cumin seeds

To grind into a paste:

1.Coconut-1 tbsp

2.Sombu/Saunf/Fennel seeds-1/2 tbsp

PROCEDURE:

1. In a pan, add oil,cumin seeds,onions,curry leaves,ginger garlic paste and saute till well done.Now add the tomatoes, masala powders and some water and allow to boil well and make sure the tomatoes are cooked well.
2. After the onion/tomato mixture has cooked well, add the ground paste and allow to come to a boil.
3. Turn off the stove and add cilantro.
4. Serve hot with idlies/dosas/chapathis. Yummo!

Paruppu urandai Kolambu

INGREDIENTS for KOLAMBU:

Onion-1 small, finely chopped
Tomatoes-4 small,peel skin by boiling in hot water and grind to a smooth paste
Garlic pods- 4 or 5 roughly chopped
Tamarind pulp- size of a golf ball,soaked in hot water and take the extract.
Turmeric powder-1 tsp
Coriander powder- 1 tbsp
Red chilli powder-2 tbsp
Cumin powder-1 tsp
Curry leaves-A few
Sesame oil-1/8 cup
Mustard seeds-1 tsp
Asafoetida-2 puffs

INGREDIENTS for PARUPPU URANDAI(LENTIL BALLS):

Toor dal-1/2 cup
Channa dal-1/2 cup
Saunf(Fennel seeds)-1.5 to 2 tbsp
Onion-1/2 small,finely chopped
Red chillies-4

PROCEDURE for PARUPPU URANDAI(LENTIL BALLS):

1. Soak toor dal and channa dal for 1 -2 hours.
2. Remove water and grind toor dal,saunf,channa dal and red chillies to a fine paste.
3. In a pan with a drop of oil,saute onions till golden brown.
4. Now add the ground dal paste and fry till raw smell.
5. Let cool and make balls from the paste.

PROCEDURE for KOLAMBU:

1. In a pan with sesame oil,add mustard seeds,curry leaves,asafoetida and let splutter. Now add the onions,garlic and saute till golden brown.
2. Add the tomato paste that you have ground. Add all the spices.Mix well/
3. Now add the tamarind pulp extract.Allow to boil till the mixture reduces to half and oil separates.
4. Reduce the flame of the stove to minimum and add the paruppu urandai(Lenthil balls) and close the lid and allow to cook for 2-3 minutes. Switch off stove.
5. Serve hot with rice,idlies,dosas.

You can replace the lentil balls with pearl onions or baby brinjals or fish.