FISH FRY RECIPE/ FISH RECIPES

INGREDIENTS:
1.  Fish – ½ kg
2.  Onion – 2
3.  Tomatoes – big – 3 or small – 5
4.  Salt to taste
5.  Turmeric powder – 1 pinch
6.  Chilly powder – 2 tablespoon
7.  Coriander powder – 1-1/2 tablespoon
8.  Ginger garlic paste – 1 teaspoon
9.  Toor dal small amount
10.Curry leaves
11.Mustard – 1 pinch
12.Fenugreek – 5 seeds
13.Coconut – 2 cups
14.Cooking oil – 3 tablespoon

TO GRIND:
1. Toor dhall to be fried in oil and to be ground.
2. Coconut to be ground with toor dhall

METHOD:
1.  Keep a kadai  on flame. When it gets hot pour oil and add mustard, fenugreek, onion, ginger garlic paste and fry them in oil for 2 mins.

2.  Now add the turmeric powder, chilly powder, and coriander powder some water and salt to taste and stir well.

3.  Add  the tamarind juice  and the ground tomatoes and wait till green smell of the masalas goes.

4.  Add the fishes in the recipe and don’t stir them. Wait till  it bubbles. After dropping the fish cook only for 5 mins.

5.  Meanwhile you add the ground coconut and don’t stir them. Wait till it bubbles and fish receipe is ready to eat

This is a recipe which was taught by my grand mother and it really tastes yummy.

FISH FRY:

INGREDIENTS:
1.  Fish – 2 pieces
2.  Onion small – 1
3.  Turmeric powder – 1 pinch
4.  Chilly powder – 1 tablespoon
5.  Salt to taste
6.  Cumin seeds – 1 pinch
7.  Saunf (sombu) – 1 /2 teaspoon
8.  Ginger garlic paste – 1 teaspoon
9.  Pepper – ½ teaspoon
10.Clove – 1
11.Gram dhall – 2 tablespoon

TO FRY:
Gram dhall, clove, pepper, sombu, cumin seeds, red chilly, onion to be fried in oil.

TO GRIND:

Ground the above fried items together to make a paste

METHOD:

1. Clean the fish and mix the ground paste, turmeric powder, chilly powder and salt together and spread them in fish and marinate for half an hour.
2. Then fry them in oil and take as a side dish for fish kulambu. 

More to come from Grace Dishes

Happy cooking!

IDLI SAMBAR/ SAMBHAR

INGREDIENTS: To serve 5 people

1.  Brinjal – 250 g

2.  Drumstick – 2

3.  Small onion – 50 g

4.  Tomato – Big – 3 or small – 4

5.  Tamarind small amount

6.  Turmeric powder – 2 pinches

7.  Chilly powder – 2 tablespoons

8.  Coriander powder - 1 tablespoon

9.  Red chilly – Big – 2 or small – 4

10.Mustard – 1 pinch

11.Fenugreek – 4 pieces

12.Curry leaves

13.Cooking oil – 3 tablespoon

14. Salt to taste

15. Urad dhal / ulutham paruppu

16. Bengal gram/ kadalai paruppu

TO FRY:
1.  Ulutham paruppu handfull
2.  Kadalai paruppu handfull
3.  Red chilly - 5
4.  Mustard – 1 pinch
5.  Fenugreek – 3 seeds
6.  Rice handful
7.  Curry leaves small amount

Fry the above items in cooking oil.

TO GRIND:

1.  Grind the above 5 items in the mixer and keep it aside.

TO BOIL:
1.  Toor Dhall – 300 g
2.  Turmeric powder – 1 pinch
3.  Garlic – 1 full
4.  Water – 4 cups

5.  Asafoetida – 1 pinch

METHOD:
1.  Put the toor dhall 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 chilly, curry leaves and onion and stir them well till golden brown.

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

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

6.  When they gets thick add some tamarind juice and the boiled well mixed toor dhall to it and stir them well.

7.  Now take a bowl with ½ cup of water and mix the ground powder in the water and pour them into sambar.

8.  Let them boil for 10 mins.

                                                    

9.  Decorate with curry leaves which gives a pleasant smell to sambar and serve hot with idly.

 

More to come from Grace Dishes

Happy cooking!

CHAPATHI/ CHAPATI RECIPE

 

 INGREDIENTS:
1.  Wheat flour – ½ kg
2.  Salt to taste
3.  Milk small cup
4.  Cooking oil – 2 tablespoon

METHOD:
1.  Take a bowl mix the wheat flour with some oil and salt.

2.  Little by little add milk and water to make a dough.

3.  Now take a tawa and place it on a flame.

4.  Make  the dough  into round small pieces.

5.  Roll them  and spread them on tawa.

6.  Cook both the sides of chapatti first and if u need oil you can add it.

7.  Chapatti is ready to eat with potato.

POTATO FOR CHAPATTI

INGREDIENTS:
1.  Boiled potatoes - 3
2.  Onion – 1
3.  Tomato – 3
4.  Ginger garlic paste – 1 teaspoon
5.  Green chilly – 2
6.  Turmeric powder – 2 pinches
7.  Water – ½ cup
8.  Cooking oil – 2 tablespoon
9.  Mustard – 1 pinch
10.Curry leaves small amount

TO GRIND:
1.  Tomatoes, cumin and green chilly to be ground together.

METHOD:
1.  Pressure cook the potatoes for 3 whistles remove the skin and them into pieces and keep it aside.

2.  Keep a pan on flame when it gets hot pour oil and add mustard, curry leaves, onion, ginger garlic paste and fry them in oil till golden brown.

3.  Add the turmeric powder and ground tomato. cumin and green chilly paste to it and mix the cut potatoes.

4.  Now stir them well and add some water and salt to taste.

5.  potato side dish is ready to eat with chapatti.

More to come from Grace Dishes

Happy cooking!

THORAN/ THORAN RECIPE

INGREDIENTS:

1.  Cabbage - 1/4 kg

2.  Onion - 1

3.  Red chilly - 2

4.  Curry leaves

5.  Coconut scraped - 1/4 cup

6.  Salt to taste

7.  Cooking oil - 2 tablespoon

8.  Turmeric powder - 1 pinch

9.  Mustard - 1 pinch

10.Water 1/4 cup

METHOD:
1.  Cut the cabbage and keep it aside.

2.  Place a kadai on flame when it gets hot pour some oil and add mustard, curry leaves, red chilly, onion and fry them till golden brown.

3.  Now add the cut cabbage into it and fry in oil for 2 mins and add the turmeric powder and some salt to
taste.

4.  Cook them for 15 mins when the water has been absorbed add the coconut scrape and stir well and off
the flame.

5.  Thoran is ready.

More to come from Grace Dishes

Happy cooking!

EGG RECIPE/ EGG DOSA

INGREDIENTS:
1.  Egg - 3
2.  Onion - 1 big
3.  Green chilly - 1
4.  Turmeric powder - 2 pinches
5.  Chilly powder - 1 tablespoon
6.  Salt to taste
7.  Curry leaves
8.  Cooking oil

METHOD:
1.  First beat the egg and add cut onion, green chilly, and curry leaves and mix well.
+
2.  Now add the turmeric powder, chilly powder and salt to taste and mix well.

3.  Then place a pan on a flame and pour 1 tablespoon of oil when it gets hot pour the egg liquid and make

like a dosa and turn the other side to come.

4.  Egg dosa is ready to eat with Thakkali sadam, sambar sadam.

PRAWN FRY/PRAWN RECIPE

INGREDIENTS:
1.  Prawns - 1/2 kg
2.  Ginger garlic paste - 1 teaspoon
3.  Paprika - small - 1 (kuda milagai)
4.  Kesari powder - 1 pinch
5.  Corn flour powder - 1 teaspoon
6.  Maida - 1-1/2 cup
7.  Salt to taste
8.  Green Chilly  - 1
9.  Spices like saunf (sombu), cinnamon (lavanga pattai)
10. Turmeric powder - 1 pinch
11. Chilly powder - 2 tablespoon

TO GRIND:
1.  Paprika, green chilly and spices to be ground together.

METHOD:
1.  Wash the prawns and add ginger garlic paste, ground masala, salt and corn flour powder and keep it aside

.2.  Now take a bowl and mix maida, kesari powder and add water and make a paste.

3.  Add all the masala together and fry the prawns 1 by 1 in oil and serve hot

More to come from Grace Dishes

Happy cooking!

PRAWNS RECIPE/ PRAWNS CURRY

INGREDIENTS:
1.  Prawns - 1/2 kg
2.  Ginger garlic paste - 1 teaspoon
3.  Tomato - 6
4.  Chilly paste - 1 teaspoon
5.  Curry leaves
6.  Salt to taste
7.  Onion - 1
8.  Cooking oil  - 2 tablespoon
9.  Water - 1/4 cup
10. Spices like sombu ( saunf) - 1/2 teaspoon, cinnamon (lavanga pattai) - 1 inch bark, cardamon (yellaai)

METHOD:
1.  Keep a pan on flame pour some oil when it gets hot add the spices, ginger garlic paste, onion and curry

leaves fry then till golden brown.

2.  Now add the turmeric powder , chilly powder, tomato and salt to taste.

3.  Then add the prawns and some little water to cook.  When they gets thick switch off the flame and serve

hot

More to come from Grace Dishes

Happy cooking!