Coconut chutney (dry coconut)

Coconut chutney (dry coconut):

Dry coconut               1 whole

Red whole chili           4

Garlic pods                 6

Mint leaves                 6-8

Tamarind                   1 lemon size ball

Salt                            2 tsp or as per taste

Method:

Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl.  In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.

It can be served with dosas, khichidi, or dal.

Tomato chutney – II

Ingredients:

Tomatoes                  ½ kg

Oil                             3 table spoons

Ginger garlic paste     2 tsp

Cumin powder           1 tsp

Saffron                      ½ tsp

Red chili powder       2 tsp

Salt                           2 tsp or as per taste

Method:

Wash & cut the tomatoes and blend it in the mixer together with ginger garlic, cumin powder, saffron, chili powder and salt.

Take a kadai/wok, heat the oil and add ½ tsp mustard seeds, 6-8 curry leaves,3-4 garlic pods, 2 whole red chilies halved after seasoning add the blended mixture and mix it well and allow it to cook on medium flame for about 10-12 minutes.   Do not add any water.  When the mixture thickens according to your consistency you can remove from the stove Or else you can keep it on the stove till it is dry completely.

You can serve with dosas, rotis , khichidi or as a side dish with dal.

Itchy potato (Arbi)

Itchy potato (Arbi)

Ingredients

Itchy potato/taro(root)  200 gms

Red chillie powder       2 tsp

Saffron                        ½ tsp

Oil                              2 table spoons

Salt                             2 tsp or as per taste

For seasoning:

½ tsp mustard seeds, ½ tsp cumin seeds, 2 whole red chillies(broken in halves), karyapak leaves.

Method:

Scrape the itchy potato, wash it and pressure cook it.  Mash it and keep aside.

Take a pan, heat the oil, add the seasoning (rye,jeera,whole red chillie & karyapak), add the smashed itchy potato, red chilli powder, saffron and salt and fry it well into the seasoning.  Fry it nicely for about 5-6 minutes.  Garnish with chopped coriander leaves.

It can be served with rotis or as a side dish with dal.

Beans dry fry

Beans dry fry

Ingredients     

Beans                        200 gms

Onion                        1

Green chillies             3-4

Ginger garlic paste      1 tsp

Grated fresh coconut  ½ cup

Saffron                      ¼ tsp

Oil                             2 table spoons

Salt                            2 tsp or as per taste

Method:

Wash and chop the beans fine.  Take a pan, heat the oil, add the chopped onions &  green chilles, add the saffron and ginger garlic paste and fry well till the onions are light brown, add the beans, salt and a cup of water to cook.  When the beans are almost done, add the coconut and mix it well into the beans and fry it till it is completely dry.

It can be served with roti or as a side dish.

Potato Mash

Potato Mash:

Ingredients                 

Potatoes                                 2 big

Onion                                     1

Green chillies                          2

Karyapak                               1 stalk

Carriander leaves                    1 stalk

Oil                                         2 table spoon

Salt                                        1 tsp or as per taste

Method:

Boil the potatoes in a pressure cooker, peel it and smash it into paste and keep aside.

Take a pan or small kadai, heat the oil add the chopped onions and fry it well to golden brown, add the chopped green chillies, karyapak, and the smashed potato and salt and fry it well till the oil and onion blends into the potato.  Remove from the stove and serve it with puri or roti or as a side dish with dal.

Bombay Toast

Bombay Toast:

Ingredients                 

Bread slices                             6 slices (cut into halves)

Egg                                          1

Milk                                         1 cup

Sugar                                       6 tsp

Cardamom powder                 ½ tsp

Ghee or refined oil for shallow frying.

Method:

Take a container add the milk, egg, sugar and cardamom powder and beat it up well.

Take a pan, heat the ghee, Dip the bread slices one at a time into this mixture and fry it on the 2 at a time both sides till golden brown.   Remove and serve as a snack or for breakfast.

Murrel Fish Curry

Ingredients                 

Fish                          1kg

Ginger garlic paste     3 tsp

Saffron                     ½ tsp

Red chillie powder     2-3 tsp

Oil                            3 – 4 table spoons

Salt                          3 tsp or as per taste

Tamrind                   medium ball size

Dry fry and grind the following into a paste:

Dry coconut                ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds           2 tsp

Pali                             2 table spoons

Onion                          1

Method:

Wash and cut fish pieces well and keep aside.

Take a dish, heat the oil and add a little mustard & cumin seeds, when it splutters you can add the masala paste, with the ginger garlic, red chillies powder, saffron and salt and fry well .  Add 2 cups of water and allow it to cook for about 5-8 minutes on medium flame.  Add the fish pieces into the gravy and allow it to cook another 5-8 minutes then add the tamrind pulp and allow it to cook on sim for about 6-8 minutes.  You can serve it with hot rice or rotis.