Tomatoes – 2 nos ( Ripe tomato) Onion / Shallots – 1/2 cup Dry whole red chili - 5 nos Ginger - 1 small piece Garlic – 1 cloves Red Chili powder – 1 tsp Asafoetida (Kaayam) - 1/4 tsp Salt – to taste Oil – 1 tbsp
For seasoning Mustard seeds – 1 tsp urad dal - 1/2 tsp Dry Red whole chili – 2 Curry leaves – 1 sprig Oil – 1 tbsp
Method of Preparation: 1.Chop onion and tomatoes and keep it aside.
2.Heat oil in a pan, add onion , Dried red chili , ginger ans garlic saute until soft.
3. Add the tomatoes, and mix well when tomatoes turns soft , then add chili powder, Asafoetida, salt and saute until the tomatoes get mashed up.
4.Remove the pan from the heat and let cool down . 5.Grind the mixture along with water to a smooth paste and Keep aside.
6.In the same pan, heat oil, add mustard seeds and let it splutter.Add urad dal , dry red chili and curry leaves to it.
7.Pour the ground tomato paste into the seasoning and combine well.
Kerala Style Potato Stir fry / urulla kizhaghu Mezhukkupuratti Recipe:
Ingredients Potato- 2 nos (cut into long thin strips) Onion- 1 small (Sliced) Turmeric Powder - 1/2 tsp Red chilly Powder - 1/4 tbsp Fennel seed - 1/4 tsp Mustard seeds- 1/4 tsp Curry leaves- Plenty Salt to taste Coconut Oil -1 tbsp
Method of Preparation:
1.Wash and cut potato and leave it in water to avoid discoloration. 2.Heat oil in a pan and add mustard seeds,and let it splutter.Add curry leaves,potato and sliced onion,sprinkle water and salt to taste.saute for few seconds.
3.Cover and cook on a medium low flame ,When half cooked add turmeric,red chilli powder and fennel seed and combined well.
4.Then put the flame on medium to high . Stir potato continuously until very dry and fry in texture.
5.Switch of the flame and add more curry leaves and add salt if required. Serve with rice ....
Neer Dosa is South Indian delicacy , means the batter is making just before preparing the dosa, like other dosa’s neer dosa doesn’t need fermentation. The batter is watery and not thick like other dosa’s. The batter consistency is like butter milk.
Ingredients: Raw Rice (pachari) / Roasted Rice flour - 1 cup Grated coconut - 1/4 cup Water - 1 1/2 cups Salt - to taste
Method of Preparation: 1.Wash and Soak rice in 3 hours .
2.In a blender add rice /rice flour along with grated coconut and water.Grind to form a smooth batter.
3.Transfer the batter into a bowl,add remaining water and salt to taste (Make a loose consistency)..Mix well until combined (doesn’t need fermentation).
4.Heat a dosa pan (with edges) and lightly grease it. Mix the batter well,and pour a ladle full of batter on one side of the tawa. Quickly pour the batter from edge to center.
5.Now see lots of thin holes forming in the dosa. Cover and cook over medium heat for about a minute or until it starts to leave the sides of the pan.
6.Then Fold the dosa into half and into quarter after that and transfer it onto a plate.
7.Repeat with the remaining batter to make more dosas.
Neer dosa can be served with chutney or chicken /egg curry.
Chemmeen(Konju) Theeyal / Kerala Style Prawns(Shrimp) Curry Recipe
Ingredients
Prawns - 1 lb ( I used small type of prawn) Shallots - 1/2 cup (Sliced) Tomato - 1 (Sliced) Grated Coconut - 1/2 cup Fenugerrk seed - 1 pinch Whole Black pepper - 1/2 tsp Green chillies - 3 nos Tamarind -Lemon size salt to taste curry leaves -Plenty Coconut oil - 1 tbsp To grind
Coconut grated 1/2 cup Ginger - 1/2 tsp(Chopped) Garlic -1/2 tsp (Chopped) Red chili powder - 1 tsp coriander powder - 1 1/2 tsp Turmeric powder 1/2 tsp
Method f preparation:
1.Wash & clean the prawns and drain the water.Keep aside. 2.Heat a pan and fry the grated coconut till golden brown on low medium heat.
3.Then add the spice powders,ginger,garlic and tamarind on low flame and Switch off flame. and allow to cool and Grind a smooth paste.
4.Heat oil in a pan , add fenugreek seed when its Splutter .Saute the shallots along with curry leaves, green chilies and ta motes.
5.Add in the ground mixture,salt.Cover & cook for 10 minutes.then Add the prawns and Cover & cook for 10 minutes.and the gravy becomes semi-thick.
6.Then open the lid and Switch off the flame , sprinkle coconut oil over the top and cover for few mints.
