FISH RECIPES/ FISH CURRY RECIPE

                                     

INGREDIENTS:

1.  Fish – ½ kg

2.  Onion – 2

3.  Tomato – 4

4.  Scraped coconut – 2 cups

5.  Mustard – 1 pinch

6.  Fenugreek – 4 seeds

7.  Curry leaves

8.  Pepper – 1 teaspoon

9.  Cumin seeds – 1 teaspoon

10. Saunf (sombu) – 2 teaspoon

11. Ginger garlic paste – 1 teaspoon

12.  Red chilly - 7

TO FRY:

1. Onion, tomato, red chilly, pepper, curry leaves, cumin seeds, sombu to be fried in oil separately.
2. Coconut to be fried separately.

TO GRIND:

1. Both the above ingredients to be ground separately.

METHOD:
1.  Take a pan and keep it on a flame when it gets hot pour some oil add mustard, fenugreek, curry leaves,

ginger garlic paste and onion fry them till golden brown.

2.  Add turmeric, chilly and coriander powder and add some water.

3.  Now add the ground (fried item No 1) paste to the pan.

4.  Stir them well and add the tamarind juice to it. Let them boil for some 15 mins.

5.  Add the fish into the pan and don’t stir within five mins  add the coconut paste to it and switch off the flame after 10 mins.

6.  Delicious Meen kulambu is ready to eat with fish fry.

More to come from Grace Dishes

Happy cooking!

TOMATO THOKKU/ THAKALI THOKKU

INGREDIENTS:
1.  Tomatoes - 1/4 kg
2.  Onion - 1
3.  Cooking oil - 2 tablespoon
4.  Mustard - 1 pinch
5.  Turmeric powder - 1 pinch
6.  Chilly powder - 2 tablespoon
7.  Curry leaves small amount
8.  Salt to taste

TO GRIND:
1.  Tomatoes should be ground

METHOD:
1.  Place a kadai on flame, when it gets hot pour some oil and add mustard, onion and curry leaves.

2.  Stir them well and add the turmeric powder, chilly powder, and some salt to taste.
3.  Now add the ground tomatoes and add 1/4 cup of water to it and when they gets thick off the flame.

.
4.  Delicious tomato thokku is ready to eat with rice.

More to come from Grace Dishes

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VERMICELLI RECIPES/ VERMICELLI PAYASAM

INGREDIENTS:

1. Vermicelli – 1 cup
2. Sugar – 1/2 cup
3. Cardamom powder – 1 teaspoon
4. Cashew-nuts – 7
5. Almond – 3
6. Milk – 3 cups
7. Raisins - 4
8. Salt - 1 pinch
9. Cooking oil - 2 tablespoon 

METHOD:

1.   First fry the vermicelli in cooking oil and boil them in

2.   Now add the thick boiled milk and sugar.

3.  When they become thick fry the cashews, cardamom, raisins and almonds and mix them into the payasam.

4.  Within ten mins they get ready.

More to come from Grace Dishes

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KULI PANIYARAM/ SWEET PANIYARAM

INGREDIENTS: To serve for 3 people

1. Banana – 1 big
2. Maida – ¼ kg
3. Egg – 1
4. Salt – 1 pinch
5. Sugar – ½ cup

METHOD:

1. Take a bowl and mix the maida, egg, sugar, salt and banana.

 2  .If the mixture gets very thick you can some little water. Mix them very fine without any coarse.

 3   Now keep the paniyaram pan on the flame and pour oil into them.

 4.  When they get hot pour the mixture into it and cook in simmer.

5.  Turn the other side to cook. When they become golden brown take it out and serve hot.

More to come from Grace Dishes

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GOBI 65/ GOBI 65 RECIPE

INGREDIENTS:

1. Cauliflower – 1 flower
2. Turmeric powder – 2 pinches
3. Corn flour – 1 tablespoon
4.  Chilli powder – 1 tablespoon
5. Maida – 1/2 cup
6. Garam masala – 2 tablespoon
7. Kesari powder – ½ teaspoon
8. Salt to taste
9. Cooking oil – 2 cups
10. Ginger garlic and green chilli paste – 1 teaspoon

METHOD:

1. Cut and clean the flower and boil the flower in water for 20 mins.
2. Now drain the water and add turmeric,chilli powder, corn flour ,maida, garam masala, salt, ginger garlic and chilli paste and marinate for 30 mins.

3.  Then take a kadai pour some oil when it gets hot fry the cauliflower in the oil and fry them in simmer. within minutes gobi 65 is ready to eat.

More to come from Grace Dishes

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POTATO RECIPES/ POTATO FRY

INGREDIENTS:

1. Sweet potatoes – 2
2. Cooking oil – 1/4 kg
3. Salt to taste

METHOD:

1.  Clean the potatoes and take a scraper and keep it aside.

2.  Now keep a pan on flame and pour some oil when it gets hot take the scraper and hand it over the pan and scrape the potato.

3.  After scraping stir them well to cook in oil without sticking together.

4.  When it comes to golden brown color, off the flame and shift them to the vessel and serve hot with tomato sauce.

More to come from Grace Dishes!

Happy Cooking!

LEMON RICE/ LEMON RICE RECIPE

INGREDIENTS:
1. Lemon – 2
2. Red chilli – 2
3. Turmeric powder – 2 pinches
4. Asafoetida (perungayam)  – 1 pinch
5. Cooking oil – 3 tablespoon
6. Curry leaves
7. Salt to taste

METHOD:
1.  Take a kadai and keep it on a flame when it gets hot pour some oil.
2.  Add mustard, red chilli, asafoetida, turmeric, curry leaves and salt to taste.

3.  Switch off the flame and add the cut lemon juice and mix them well and stir with a fresh rice and serve hot. 

POTATO MASIYAL:

INGREDIENTS:
1. Boiled potatoes – 3
2. Turmeric powder – 1 pinch
3. Chilli powder – 1-1/4 teaspoon
4. Ginger garlic paste – 1 teaspoon
5. Cooking oil – 1-1/2 tablespoon
6. Salt to taste
7. Curry leaves

8. Mustard – 1 pinch

METHOD:
1.  Cut the potatoes into small pieces and keep it aside.

2.  Keep the kadai on flame and pour some oil. When it gets heated add mustard , curry leaves , ginger garlic paste and  onion .Fry them in oil for two mins.

 3.  Now add the turmeric powder, chilly powder, salt and the cut potatoes in the oil and stir them well until it forms thick.

Yummy potato masiyal is ready to eat with puliyotharai.

More to come from Grace Dishes.

Happy Cooking!

MASALA VADAI / MASALA VADAI RECIPE

INGREDIENTS:

1.   Channa dal (Kadalai paruppu) – 1 cup
2.   Onion – 2
3.   Green chilli – 2
4.   Saunf (sombu) – 2 pinches
5.   Ghee – 1 teaspoon
6.   Curry leaves
7.   Rice flour – hand full
8.   Ginger garlic paste – ½ teaspoon
9.   Salt to taste
10.   Turmeric powder – 1 pinch
11.   Chilli powder – 1 teaspoon (optional)
12.   Cooking oil – ¼ lt
13.   Garam masala – 1 teaspoon

METHOD:

1.  Soak the channa dal in water for 1/2 an hour.

2.  Drain the water and put them in a mixie with some salt  and grind them and don’t grind them very fine let it be a little coarse.

3.  Add the rice flour, cut onion, ghee,curry leaves ,sombu, ginger garlic paste, green chilli ,turmeric and chilli powder, garam masala and mix them well with the ground channa dal.

4.  Now take small amount of channa dal paste and make shapes to fry them in a pan.

5.  It is ready within 10 mins to make crispy masal vadai.

 

More to come from Grace Dishes.

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JAVVARISI PAYASAM RECIPE/PAYASAM

INGREDIENTS:

1. Javvarisi – ½ cup
2. Sugar – ½ cup
3. Cardamom powder – 1 teaspoon
4. Cashewnuts – 7
5. Kismis (Raisins) - 5
6. Milk – 2 cups
7. Water – 1 cup
8. Salt - 1 pinch
9. Ghee - 2 tablespoon

 METHOD:

1.  Soak javvarisi in water for 1 hour when it becomes to look smooth drain the water.

2.  Now take fresh water in a bowl and javvarisi and boil them with salt.

3.  When they are boiled well add milk ,sugar and stir them well.Meanwhile fry cashews and cardamom in ghee.

4.  Within 10 mins they get ready and add with cardamom and fried cashewnuts.

More to come from Grace Dishes.

Happy Cooking!

SAMBAR RICE RECIPE

SAMBAR PODI

Making sambar with samabar podi is a different method than the traditional one.  First, we are going to see how to make sambar podi (powder)

INGREDIENTS:

1. Toor dal – 100 g
2. Coriander – 100 g
3. Cumin seeds – 50 g
4. Curry leaves small amount
5. Pepper – 50 g
6. Red chilly – 15 pieces
7. Asafoetida (perungayam) – 2-1/2 pieces
8. Salt to taste
9. Dry ginger - 5 pieces
10. Cooking oil - 2 tablespoon
11. Saunf (sombu) - 20g
12. Fenugreek - 20g
13. Mustard - 20g
14. Turmeric - 3 pieces

METHOD:

1.  Fry all the above ingredients together in kadai with cooking oil.

2.  Now put all the ingredients in the mixer with some salt and grind them well.

3.  Fine sambar podi is ready to make sambar.

SAMBAR

Now let us see how to make sambar using the above sambar podi.

INGREDIENTS:   To serve 5 people

1. Brinjal – 250g
2. Drumstick – 2
3. Small onion – 50g
4. Raw mango – 1
5. Tomato – Big – 3 or small – 4
6. Tamarind small amount
7. Turmeric powder – 2 pinches
8. Chilli powder – 2 tablespoons
9. Coriander powder - 1 tablespoon
10. Sambar podi – 2 tablespoon
11. Red chilli – Big – 2 or small – 4
12. Mustard – 1 pinch
13. Fenugreek – 4 pieces
14. Curry leaves
15. Cooking oil – 3 tablespoon
16. Salt to taste

TO BOIL:

1. Toor dal – 300g
2. Turmeric powder – 1 pinch
3. Garlic – 1 full
4. Water – 4 cups
5. Asafoetida – 1 pinch

METHOD:

1.  Put the toor dal into the cooker add water , turmeric powder, garlic and asafoetida and pressure cook them for four whistles and keep it aside.

2.  Now keep a vessel on flame pour oil and add mustard, red chilli, curry leaves and onion and stir them well till golden brown.

3.  Add the cut vegetables and spill turmeric powder, chilli powder, sambar powder, coriander powder and some salt to taste.

4.  Then stir them well till the masalas get mixed and add tomatoes and water and leave them to boil till the vegetables get cooked.

5.  When they get thick add some tamarind juice and the boiled well mixed toor dal to it and stir them well.

6.  Let them boil for 10 mins.

7.  Decorate with curry leaves.

SAMBAR RICE

Let us see how to make this Saravana Bhavan style sambar sadam

INGREDIENTS: To serve 5 people

1. Ghee – 6 tablespoons
2. Sambar as needed

METHOD:

1.  Now take a kadai and keep on flame when it gets hot pour the ghee and add the prepared sambar into it and stir them well.

2.  After this you can mix the fresh cooked rice to it and add sambar to the rice whenever it gets thick for 5 to 6 times.

3.  Wait and stir the sambar rice till it becomes like saravana bhavan style.

4.  Now sambar rice is ready to eat with mixed vegetable.

More to come from Grace Dishes!

Happy Cooking!