Groundnut Chutney (Palli chutney)

Ingredients

Groundnuts, roasted               1 cup

Green chillies                          3

Tamarind pulp                         1 tbspn

Turmeric powder                     1/3 tspn

Salt  as required

Seasoning

Mustard seeds                         ½ tspn

Urad dal                      1 tspn

Cumin seeds                ½ tspn

Curry leaves

1 tbspn oil

Method

Blend roasted groundnuts for a minute before adding green chillies, salt, turmeric powder, tamarind with a little water

Transfer the groundnut paste into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Add the seasoning to the ground nut paste

Serve with dosas and idlis

Spring onion fry (Ullichapp Varuthadha)

Ingredients

Spring onions, chopped          2 cups

Green chillies, slit                    4-5

Turmeric                                  1/3  tspn

Pepper powder a pinch

Salt as per requirement

Seasoning

Mustard seeds                         ½  tsp 

Urad dal                                  1 tspn

Curry leaves

Oil                                           1 tspn

 

Method

Heat oil and add seasoning ingredients into the kadai

Add the chopped spring onions, green chillies and turmeric into the seasoning and stir with a little salt

Steam with lid covered

Adjust the salt and stir until extra water evaporates

Scrambled eggs also can be added into this dish

Ready to be served with rice, roti, poori etc

French beans fry (Beans Mezhkvarty)

Ingredients

French beans, steamed   1 cup

Green chillies, slit            4-5

Coconut, 1” thin slices    8-9

Onions, sliced                 1 medium

Turmeric powder            ½ tspn

Seasoning

mustard seeds                ½ tspn

Redchillies                      3

Urad dal                         1 tspn

Curry leaves

coconut oil                     3 tbspn

Salt  as per requirement

Method

Steam the french beans with a little salt, destring and chop into 1 inch pieces

Heat coconut oil in kadai and saute seasoning ingredients

Add slit green chillies and onions and fry till golden brown

Add turmeric powder and the chopped beans and saute

Adjust salt and cook for 3-5 minutes with lid covered.

Garnish with thin 1 inch coconut slices and stir gently

Chinese Noodles

    

Ingredients

Hakka Noodles                       Single pack

Cabbage, shredded                 ½ cup

Carrots, diced                         ½ cup 

French beans, chopped           ½ cup

Spring onions, chopped          ½ cup

Green chillies, finely chopped 5-6

Garlic, finely chopped                        6-8 flakes

Chilli flakes                             1 tspn

Soya sauce                              3-4 tbspn

Green chilli sauce                    2 tbspn

Vinegar                                   1 tbspn

Pepper powder                        1 tspn

MSG (Ajinomoto)                   1 tspn (optional)

Method

Cook noodles in boiling water with a little oil and salt

Strain the noodles, drizzle olive oil and keep aside

Ready all the chopped vegetables and sauces required

Heat oil in an iron kadai or wok (not teflon coated)

Add 2 tbspn of oil until it smokes

Add finely chopped green chillies and garlic and stir

Add all the shredded and diced vegetables one after the other and keep on stirring/tossing to prevent them from burning

Now add the noodles, chilli sauce, soy sauce and vinegar and continue tossing

Add MSG (optional), chilli flakes and some pepper powder

Transfer the contents into serving bowl or plate

Garnish it with finely chopped greens of spring onions

Serve with manchuria/schezwan gravy or tomato sauce

Vermecilli Upma Semolina

Ingredients

Vermicelli                    3 cup

Chopped Onions         ½ medium size

Ginger, finely chopped1 inch

Green chillies, slit        5-6

Cashew nuts, roasted  6-8

Chopped coriander     few strings

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Urad dal                      ½  tspn

Channa Dal                 1 tspn

Ground nuts                1 tbspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Heat oil in kadai

Add seasoning ingredients and roast

Add onions, ginger and slit green chillies and sauté

Add the vermicelli and roast until it turns slightly white (or use roasted vermicelli)

Pour 3 ½ cups of boiling water and add salt and cook in simmer

Stir occasionally to prevent it from sticking

Once done, garnish with roasted cashewnuts  and chopped coriander

Serve with sauce, pickle or tomato chutney

Sardines in tamarind and tomato gravy (Matthi Pulimolg kutaan)

Ingredients

Sardines                      8 whole

Onions, diced              1 medium

Tomatoes, diced          1 large

Turmeric                      ½ tspn

Chilli powder              1 tbspn

Green chillies, slit        3-4

Ginger, chopped         1 inch

Tamarind juice            lemon size

Coconut oil                 1 tbspn

Crushed Pepper corns ½ tspn

Salt for taste

Curry leaves

Method

Marinate the sardines in salt, turmeric and red chilly powder for 10 min

Pour the tamarind juice into an earthen vessel (if possible), add chopped onions, tomatoes, ginger and green chillies and ring it to boil

Add a pinch of turmeric, a tspn of redchilli powder and ½ tspn of salt and cook until the onions and tomatoes are soft

Add the marinated fish pieces and allow the fish to cook in the sauce by reducing heat to a simmer

Once the fish is cooked, drizzle some coconut oil and add fresh curry leaves

Sprinkle some crushed peppercorn and serve with hot rice

Sardine Fry (Matthi Porichadha)

 Ingredients

Sardines                       4-5

Red chilly powder      1 ½  tbspn

Turmeric                      ½ tspn

Ginger garlic paste      1 tspn

Salt as per requirment

Method

Mix red chilly powder, turmeric, ginger garlic paste and salt into a thick paste

Coat the fish pieces into this paste and leave for a 15-20 min

Heat 2 tbspn oil in shallow pan

Fry fish pieces in medium heat

Turn over when one side is done to get a rich  brown crust

Serve hot