Prawn Kurma Recipe / Shrimp Korma / Eral Kurma Recipe

Prawn Kurma

Ingredients fried in 3 tsp oil and ground to a smooth paste
Oil - 3 tsp
Poppy seeds - 1 tsp
Cashew nuts - 4
Somph/Fennel seeds - 1/2 tsp
Grated coconut - 1/3 cup
Chopped onion - little less than 1/2 cup
Chopped tomato - 1 large
Chopped coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil and fry the above mentioned ingredients till light brown.
Cool the mixture and grind to a very smooth paste.Keep it aside.
Other ingredients
Medium size Prawn/Shrimp - 75
Oil - 3 tsp
Cinnamon stick - a very small piece
Mustard - 1tsp
Kalpasi /Dagad Phool/Black stone flower - a small piece
Few curry leaves
Method
Heat oil in a pan temper it with cinnamon,mustard,curry leaves and kalpasi.
Pour the ground paste saute till raw smell has disappeared then add the cleaned washed prawns saute for a minute.
Pour enough water for the gravy and cook till its done.
Switch off the stove garnish with chopped coriander and curry leaves.
Best served with rice,Idli,dosa,appam or idiappam.

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Ulundu Kanji / Ulundhu Kanji / Ulunthan Kanji / Ulutham Kanji /Sweet Ulundhu Kanji Recipe / Urad Dal Porridge Recipe

Ulundu Kanji

Ingredients
Urad dal / Black gram dal- 1/4 cup
Grated coconut - 3 tsp
Cardamom crushed - 2
Dry ginger powder/chukku podi/Sukku - 1/8 tsp
Salt a pinch
Water - 2 cups
Boiled milk - 2 cups
Palm jaggery/Pana vellam/Karupatti/Sugar - as needed to your taste
Method
Dry roast urad dal till light brown,cool and powder it to a smooth powder.
Take a pan add water and the ground urad dal powder mix it well till there are no lumps.
Now switch on the stove and cook the mixture till its thick now add the boiled milk,cardamom powder,a pinch of salt,palm jaggery and grated coconut.
Boil this for a minute and switch off the stove.
Your kanji is ready to serve warm.

Note!
a) Kanji will become thick once it cools so add boiled milk or hot water to get the right consistency.
b) Keep stirring the mixture otherwise it will get burnt at the bottom.
c) You can also make this kanji with whole urad dal.

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Green Peas Pulao / Peas Pulao Recipe / Matar Pulao - Rice Recipes

Peas Pulao

Tempering ingredients
Oil - 1 tsp
Ghee - 1 tsp
Shajeera - 1/2 tsp
Mace/Javitri - 1 petal
Black cardamom - 1
Cinnamon - a small piece
Cloves -2
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
( washed and soaked for 30 minutes and drain out the water)
Hot water - 1 & 1/2 cup
Frozen peas - 1/3 cup heaped
Salt to taste
Method
Heat oil and ghee in a pan add the tempering ingredients saute for a minute,
Add washed soaked rice,salt and water close and cook till done in low flame.
Switch off the stove and gently fluff up the rice with a fork.
Serve this with any gravy you wish.

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Fish Curry with Coconut Gravy / Kerala Fish Curry Recipe / Thenga Aracha Meen Curry

Kerala Fish Curry

Ingredients ground to a smooth paste
Small onions - 6
Curry leaves few
Garlic - 3
Ginger a small piece
Red chilly powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Freshly grated coconut - 1/4 cup heaped
Method
Grind the above ingredients to a very smooth paste.
Other ingredients
Fish slices - 6
( wash the fish with some turmeric powder and keep it aside)
Sliced onion - 1/4
Cubed tomato -1
Sliced ginger -1 tsp
Sliced garlic -3
Slit green chillies -2
Few curry leaves
Semi thick tamarind juice - 1 & 1/2 cups
Coriander leaves to garnish
Tempering
Coconut oil - 3 tbsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard - 1/2 tsp
Red chillies - 2
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion,ginger,garlic,curry leaves and green chillies,fry till its light brown.
Now add the ground paste and cook till the masala leaves the sides of the pan.
Pour the tamarind juice add water if needed,fish and the tomato.
Cover and cook till the gravy is thick and the raw smell has disappeared.
Switch off the stove garnish with coriander leaves and serve with hot plain rice.

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Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

Arisi Upma

Tempering ingredients
Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups
Method
Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:
a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.

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Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe

Onion Chutney

Ingredients
Red onion - 1 small
Tamarind - a small piece
Garlic chopped -1
Red chillies - 2
Urad dal - 1/2 tsp
Salt to taste
Hing - a generous pinch
Oil - 1/4tsp
Tempering
Oil - 3 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few

Onion Chutney

Method
Heat oil in a pan fry red chillies,urad dal till light brown.
Add chopped onion & garlic fry till raw smell has disappeared.
Add the salt,hing & tamarind mix and switch off the stove.
Cool everything and grind to a smooth chutney.
Heat oil and temper it with above ingredients.
Pour the hot tempering into the chutney mix.
Best served as side dish for Idli and Dosa.

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Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry

Palakottai Poriyal

Tempering
Oil-2tsp
Mustard,Urad Dal,Channa Dal,Jeera/Cumin-each 1/8tsp
Fennel seeds-1/2tsp
Cinnamon-a very small piece
Other ingredients
Boiled,skin removed & chopped pala kottai(jack fruit seeds) -1cup
Chopped onion-1/4tsp
Chopped tomato-1 small
Curry leaves-little
Red chilly powder-1/4tsp
coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the onion,tomato,curry leaves,garlic and fry till light brown.
Add all the dry powders saute for a minute,sprinkle very little water.Cover & in very low flame cook it till dry & oil separates the pan.
Garnish it with curry leaves & serve it with plain rice.

Note:
If you like add grated coconut just before removing from stove.

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Malpua Recipe / Malpua Rabdi Recipe / Indian Pancake Dessert / Malpoa Recipe - Holi Special

Malpua

Yields: 20
Ingredients for the batter
Maida / All purpose flour - 1/2 cup
Milk powder - 1/4 cup
Milk - 3/4 cup
Baking soda - 1/8 tsp
Fennel seeds - 1/4 tsp
Crushed cardamom - 1
Salt a pinch
Other ingredients
Oil to shallow fry
Rabdi recipe see HERE
Nuts for garnish
Sugar syrup
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence - few drops
Crushed saffron - a generous pinch
Method
Take a pan add sugar & water bring it to a boil.
Once the sugar has dissolved add crushed saffron,do not boil the sugar syrup.
Once its sticky switch off the flame,do not wait for any string consistency.
 Add rose essence mix & keep it aside.

Malpua

Malpua

Method
Take a bowl add all the ingredients under batter.
Pour milk little by little till its smooth like pancake batter.
Heat oil in a pan pour a ladle of batter,shallow fry till both sides are cooked & light brown.
Remove & immediately dip it inside the warm sugar syrup.
Make sure both sides are well coated.
Remove it on a plate pour some rabdi on top sprinkle nuts & serve cold or warm.

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