Fish Soodhi ( Malaysian style )

got this recipe from my Mother-in-law
Ingredients:

1. Fish(Pomfret ) - 1 no ( cut into medium pieces)


2. Coconut Milk - 3/4 can (2 to 3 cups)


3. TurmericPowder - 1 tsp


4. Chilli Powder - 1tsp


5. GreenChilli - 3 to 4


6. FennelSeeds - 1 pinch


7. FenugreekSeeds -1/4 tsp


8. Onion(medium) - 1 no


9. Tomato(small) - 1 no


10. TamarindJuice - 2tbsp


11. Garlic(finely chopped) - 4 to 5 cloves


12. Ginger(finely chopped)- 1 to 1.5 inch


13. CorianderLeaves - 2 stk


14. CurryLeaves - 5 to 6 no


15. Oil


16. Salt to taste


17. Water 1 cup

Method:

Apply turmeric powder and salt on fish pieces & clean it well & keep aside . Now marinate the fish pieces for 10 mins with chilli powder, tumeric powder & salt .

After 10 minutes fry the marinated fish pieces in oil asusual like fish fry & keep it ready. Heat oil in kadai add the fenugreek seeds ,finely chopped garlic & ginger and saute till light brown. Then add the finely chopped onions, green chillies , curry leaves and saute till it turns golden brown and then add the tomatoes,turmeric powder,salt and saute for 5 mins. Then add the tamarind juice allow it boil for 3 mins .While its boiling add 2 cups of coconut milk & water & allow it to boil.When its boiling add the fried fish pieces to that & put the stove in medium flame. After 5 mins add the 1 cup coconut milk & check for salt & close the lid & leave it for 6 to 8 mins in low flame.Garnish it with coriander leaves & take off from the stove.Serve it with Hot rice .........yummy

Egg Masala

Got this recipe from my Mom
Ingredients:

1. Eggs - 4 no
2. Onion (medium size) - 1 no
3. Tomatoe(medium size) - 1 no
4. Ginger (finely chopped) - 1/4 inch
5. Garlic (finely chopped) - 3 nos
6. Mustard - 1 pinch
7. RedChilliPowder - 1 tsp
8. CorianderPowder - 1/2 tsp
9. TurmericPowder - 1/4 tsp
10. CorianderLeaves - 2 stk
11. CurryLeaves - 5 to 6 nos
12. GreenChilli - 1 no
13. FennelSeeds(sombu) - 1 pinch
14. Oil

Method:

Hard boil the eggs, shell them and make slits on each egg with a thin knife & set aside. Heat enough oil and add the mustard, fennel seeds ,finely chopped garlic , ginger fry them for 2 mins ,then add onions ,green chilli ,curry leaves,little bit coriander leaves & saute them until the onion turns transculent and then add the tomatoes & stir occasionally, until the tomatoes have broken down considerably .Then add the red chilly powder,coriander powder,turmeric powder and salt , cook for few seconds till the oil comes out from the sides ,now add 1/4 cup water & allow it boil for 5 mins ,then drop the eggs to the cooking masala and toss gently until the water get disappears, add finally the chopped coriander leaves and put off the stove..Serve as sidedish for any rice dishes , chappathi, paratha.....

CoconutMilk Rice

Ingredients:

1. Basmathi Rice - 1 cup


2. Coconut Milk(thick) - 1 cup


3. Coconut Milk(thin) - 1 cup


4. Onion(verticaly sliced) - 1/2 (medium size onion)


5. Tomato - 1 (small)


6. Green Chilli - 2 nos


7. Cardamon - 1


8. Cloves - 2


9. Cinnamon - 2


10. BayLeaves - 1


11. Fennel Seeds(somubu) - 1 pinch


12. Ghee - 2 to 3 tsp


13. Oil - 2 to 3 tsp


14. Coriander Leaves - 1 stk


15. Curry leaves - 4 to 5 nos

Method:

First soak the 1 cup of basmathi rice for 1/2 hour .In the mean time slice the onions verticaly thin, chop the tomatoes,coriander leaves & set it aside.Now keep a pan add ghee & oil to that add the bayleaves, cinnamon, cardamon, cloves , fennel seeds(sombu ) allow to splutter .Then add the thinly sliced onions , green chillies , curry leaves & coriander leaves .Fry it till onion turns light brown & add the tomatoes & mix together .After 6 minutes add the Basmathi rice without any water in it , to the mixture & add the required amount of salt followed by the 1 cup of thin coconut milk & mix it well all together in a medium flame for 5 mins. Now keep the pressure cooker with small amount of water in it & keep a silver bowl which fits into it & transfer the mixture from the pan to the empty bowl which is placed inside the pressure cooker .Now without closing the pressure cooker , allow the rice to boil for 5 to 8 mins untill the rice absorbs the thin coconut milk & gets bloomed slightly .Then add the thick coconut milk (if want u can add extra 1/2 cup coconut milk or water ) check for the salt & close the pressure cooker & leave it for 2 to 3 whistles & 5 mins in sim & then off the stove .Garnish it with coriander leaves .Match this Coconut milk rice with any spicy gravy, crab masala , mutton gravy & it goes on........

Methi Leaves Paratha

Ingredients:

1. Wheat Flour - 3 cups
2. MethiLeaves - 1 small bunch
3. ChilliPowder - 1/4 tsp
4. CuminSeeds - 2 pinch
5. Oil
6. Water
7. Salt to taste

Method:

Wash the methi leaves and cut them to small pieces. Heat oil in a pan and add the cumin seeds, when the seeds start to splutter add the chopped methi leaves along with salt and chilly powder. Cook it with stirring it occasionally until the leaves and stem (if you have included them) are soft. If want u can add garam masala and remove from the stove. Allow it to cool. Add the cooked methi to the wheat flour along with some water, salt . You can also add oil & start kneading . Knead to form a firm dough. Roll them into parathas & cover them in oil for 1/2 hour to 1 hour . You can lightly smear oil on the surface of the dough to keep it from drying. U can make the parathas when u r ready to eat .Cook them on a griddle, applying oil on each side & cook the paratha on both sides until they get cooked well. Taste the Parartha with chicken gravy, raitha or any gravy u like.....

Vegetable Kuruma

Ingredients:

1. kondai kadalai(chick pea) - 1 cup


2. Bay Leaves - 2 nos


3. Cinnamon Stick - 2 nos


4. Cardamon - 2


5. Cloves - 3


6. Onions( finely chopped) - 1


7. Tomatoes - 1/2


8. GingerGarlic Paste - 1 tsp


9. GreenChillies - 2 nos


10. Carrots - 1/2


11. Cauliflower or Brocolli - 1 cup


12. Potatoes - 1/2


13. RedChilliPowder - 1 tsp


14. CorianderPowder - 1/2 tsp


15. TurmericPowder - 1/4 tsp


16. FennelSeeds - 1 pinch


17. Green Beans - 1/4 cup


18. CorianderLeaves


19. CurryLeaves - 4 to 5 nos


20. CoconutMilk(thick) - 1 cup


21. Oil - 2 tbsp


22. Curd - 2 tsp


23. Salt to taste

Method:

First soak Kondai Kadalai in water for overnight or atleast 8 hours. Pressure cook for 4 to 5 whistles. Heat oil in medium non-stick pan on medium heat & add bay leaves , cloves , cinnamon , cardamon ,fennel seeds roast for few seconds..Now add ginger garlic paste followed by chopped onions , green chillies , curry leaves ,turmeric powder & fry till onion turns light brown. Then add the tomatoes, stir cook for 5 mins & now add the red chilli powder, coriander powder & cook untill the oil seperates.Stir continuously .After 5 mins add 2 tsp of curd & 1/4 cup water & to help the spices mix well .In the mean time take 1/2 cup water in a microwave safe bowl ,put salt & cauliflower or brocolli , microwave it for 3 mins ( if want u can microwave all the vegetables seperately & keep it ready ). Now to the above mixture add the followed vegetables -carrot, potato, cauliflower or brocolli, green beans ( vegetables depends on ur taste u can add more or less) give all the vegies a stir & add the cooked kondai kadalai to that followed 1/2 cup coconut milk ,1/8 water & allow the mixture to come to a boil. After 6 mins add the other 1/2 cup of coconut milk & boil the mixture in a medium flame. If want u can add additional water to get to your desired consistency .Cook untill the vegies all cooked well. Garnish it with coriander leaves .Serve hot with chapati, naan, or rice.

Dry Fish,Egg Noodles

Dry Fish,Egg Noodles

Ingredients:

1. Noodles(Thick ) - 1 packet


2. Onion(thinly sliced) - 1/2 (medium size)


3. Tomato - 1/2


4. Spring Onions - 2


5. DryFish(karuvaadu) Or Dry Prawns - 5 to 6 nos (optional)


6. Mushroom - 2 nos


7. Egg - 1 no


8. Carrot - 1/2


9. Capsicum - 1/4


10. SoyaSauce - 1 tbsp


11. Vinegar - 2 tbsp


12. Green Chilli - 2 no


13. ChilliPowder - 1tsp


14. Garam Masala - 1/4 tsp


15. GingerGarlicPaste - 1/4 tsp


16. CorianderLeaves - 1 to 2 stk


17. Pepper - 2 pinch


18. Oil


19. Water


20. Salt to Taste

Method:
Heat oil in a heavy pan or skillet , add sliced onions, ginger garlic paste & saute for a while untill onion turns translucent .Then add green chillies , tomato & stir well . Then add the above vegatables, dry fish or dry prawns followed by chilli powder, garam masala& stir fry for 2 mins , add the egg & salt & toss it well untill all cooks . In the mean time boil water in a large pan , allow the water to bubble & then drop the noodles ,boil them for 2 to 3 mins .Then drain the noodles & put it on a flate plate & toss it with 1/2 tsp of oil ,to prevent sticking . Now add the noodles to the above mixture & give a stir .Add the soya sauce , vinegar followed by spring onions & coriander leaves & stir for 5 mins . Garnish it with coriander leaves . Serve it hot.....

Ven Pongal & Ulluntha Vadai

VenPongal

Ingredients:

1. RawRice(pachai arisi) - 1 cup

2. Moong Dhal(SiruParupu) - 3/4 cup

3. Black Pepper( milagu) - 1 1/4 tsp

4. Ginger (minced) - 1 tsp

5. Asafoetida - 2 tsp

6. Cumin Seeds - 1 tsp

7. Ghee - 5 tbsp

8. Salt to taste

9. Curry Leaves - 5 nos

10. Cashews - 10 nos( if want add extra)

11. Water - 5 cups

Method:

Wash and soak Raw Rice and Moong dal(siru parupu)) for at least 1/2 hour. Cook rice, moong dal with little salt & 5 cups of water for up to 4 to 5 whistles in a pressure cooker. . When steam releases from the cooker, open and transfer the content to a bowl .Or else take the pressur cooker with little water & keep the rice dhal bowl inside & cook it for 4 to 5 whistles.. Heat ghee in a small pan, splutter cumin seeds, black pepper (milagu) , curry leaves and ginger. While its still hot add the cashews and fry till golden. Add this to the cooked rice dhal mixture along with salt, asafoetida and 1/4 cup ghee. Mix well to blend and serve it hot with vada, chutney and sambar.

Ulluntha Vadai
Ingredients:

1. Black Gram(ullunthu) - 1 cups


2. Onion(finely chopped)- 1/4 cup


3. Ginger -


4. Green Chilli - 1


5. Asafoetida - 2 pinch


6. Currry Leaves - 10 nos


7. Coriander Leaves - 1 stk


8. Salt to Taste


9. Oil For Frying - 4 to 5 cups

Method:
Soak the urad dal in water for 1 to 2 hrs . Wash & drain the water. Grind it to a thick paste with some salt (if want u can sprinkle water).Grind the ginger along with the urad dhal. In the mean time chop the onions ,green chillies,coriander leaves, curry leaves & keep it ready . After you grind the dal, add the dough to the chopped onion, green chillis, curry leaves & coriander and mix it well. In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown. Serve hot vada with coconut chutney or ginger chutney or Sambar.

Mango Thokku

Ingredients:

1. Onion(finely chopped ) - 3tsp
2. Mango - 1
3. Mustard - 1tsp
4. BlackGram(ullunthu) - 1/2tsp
5. ChilliPowder - 1/4 tsp
6. Sugar - 4 to 5 tsp
7. RedChilli - 1 no
8. Oil
9. Curry Leaves - 2 to 3 nos
10. CorianderLeaves for Garnishing
11. Salt to taste
12. Water - 1 cup

Method:
Peel the mango skin & cut into small pieces. Keep a Kadai add oil , mutard allow it to splutter & add urad dhal till it turns light brown & add red chilli followed by finely chopped onion ,curry leaves .Fry it untill onion turns light brown & add the cut pieces of Mango to that & give a stir for 2 mins & add 1 cup of water & close the lid & cook in a medium flame untill the mango fully cooked ( if want u can add extra water ).In the middle add the chilli powder & again continue cooking . Now see the mango pieces are cooked & add the salt & sugar(u can add extra )to that & mix well .If want u can add Jaggery instead of sugar . After 15 mins check the thoku gives all the following taste -sweet,sour,bitter,spicy ...... Garnish it with coriander leaves .It matches with sambar saadham , rice ......

Blackeye Peas Kolambu

Ingredients:

1. BlackeyePeas - 1/2 cup
2. Onion(medium size) - 3/4 (finely chopped)
3. Tomato - 1/2
4. TamarindJuice(thick paste) - 1/4 cup
5. ChilliPowder - 1tsp
6. CorianderPowder - 2tsp
7. TurmericPowder - 1/4 tsp
8. Curry Leaves - 4 to 5 nos
9. Mustard - 1/4 tsp
10. FennelSeeds - 1 pinch
11. FenugreekSeeds - 1 pinch
12. CuminSeeds - 1 pinch
13. CorianderLeaves for garnishing
14. SesameOil - 3 tsp(depends on ur usuage)
15. Water - 1/2 cup

Method:

First fry the blackeye peas in a frying pan for 5 to 8 mins in without any oil . Then cook the fried blackeye peas in pressure cooker for 4 whistles. Now in a frying pan add oil ,to that add mustard , fennel seeds, fenugreek , cumin seeds, curry leaves ,finely chopped onions till onion turns light brown . Now add chilli powder , coriander powder ,turmeric powder & give a stir for 2 mins & add the tomatoes & make it gravy untill the oil comes out from it . Add the cooked Blackeye peas ,salt to that & mix together .Now add the Tamarind juice & water( if needed u can add extra water ) & allow the Kolumbu mixture to boil in a medium flame for 10 to 12 mins.

Boil it untill the oil comes up like above picture .Garnish it with coriander leaves. Serve it with White rice , Idly , Thosai .........

Egg Fried Rice

Ingredients:

1. BasmathiRice - 1 1/2 cup
2. Egg - 2 nos
3. Onion(thinly sliced) - 1/2
4. GreenChilli - 2 nos
5. SoyaSauce - 2 to 3 tsp
6. GingerGarlic(finely chopped) - 1tsp
7. SpringOnions(chopped) - 1/4 cup
8. CorianderLeaves(finely chopped) - 2 stks
9. Oil - 3 to 4 tsp

Method:

First soak the Basmathi rice for 1/2 hour.Then cook the rice & allow it to cool aside. Beat the 2 eggs in a bowl & now keep a frying pan , add little bit of oil & pour the egg into it ,add salt (should not stir more) it should look like in the above picture. Transfer the fried egg in a seperate bowl. Now keep a frying pan add oil ,then add the finely chopped ginger & garlic & add the sliced onion ,green chilli & fry untill it turns light brown. now add the spring onions & the fried egg & give a stir . After 2 minutes add the cooked rice folowed by soya sauce ,salt & coriander leaves.Close the lid for 5 to 8 mins in low flame .Switch off and serve with choice of gravy.

Puttu

got this recipe from my Mom

Ingredients:

1. Rice Flour - 1 cups

2. Shredded Coconut - 1 cups

3. Water - 1/2 cup

4. Salt - 2 pinch

5. Ghee

Method:

First fry the 1 cup rice flour in a frying pan without any oil in a medium flame ,till the flour gets evenly heated .Then allow it to cool for 5 to 10 mins .Now take the flour in a bowl & add salt to that & sprinkle 1/2 cup water (if want u add extra water ) lightly & rub the flour with ur hand mildly & continue this process till the flour fully gets moisture & soft like puttu maaavu consistency . If u have the puttu kozhal u can keep the puttu in that with the shredded coconut .first put coconut in the kozhal & then puttu flour & again coconut & continue simaltaneously.If u not having puttu kozhal means u can put the whole mixture in silver bowl & keep in pressure cooker & do not put the whistle .Just leave it for 10 to 15 mins.Serve it with Ghee & sugar.some will match with appalam,bananna & also spicy gravy......

Mutton Liver Peyratal

Ingredients:

1. MuttonLiver - 1lb
2. Onion (big) - 1/2 (finely chopped)
3. Tomato(medium) - 1/2 (chopped
4. MintLeaves - 3 stks
5. CorianderLeaves - 2 stks
6. Chillipowder - 1 tsp
7. CorianderPowder - 1/2 tsp
8. TurmericPowder - 1/4 tsp
9. MuttonMasala(sakthi) - 1/2 tsp
10. Ginger - 1 inch (crushed or finely chopped)
11. Garlic - 3 cloves(crushed or finely chopped)
12. BayLeaf - 2
13. Cinnamon stick - 2 nos
14. Cloves - 2 nos
15. Cardamon - 1 no
16. Sombu - 1tsp
17. CurryLeaves - 5 nos
18. Curd - 2 tsp
19. GreenChille(diced) - 1 no
20. Water - 1/2 cup
21. SesameOil - 4 tsp

Method:
Heat oil in a deep sauce pan and splutter, bay leaf ,cloves,cardamon,cinnamon sticks ,sombu ,crushed ginger & crushed garlic & allow it fry . Now add the chopped onions,sliced green chilli and fry till golden, then add chopped tomatoes. Bring the flame down, cover and cook for 2 minutes. Do not add any water the juice from the tomatoes should cook them perfectly. Now add tumeric powder,Chilli powder,Coriander powder,Mutton masala, mint leaves,1 stks coriander leaves and salt. Fry until the masala turns brown or till the oil separates. May take 2 to 3 minutes to thicken over medium flame. Now add the pieces of Mutton Liver to the mixture & give a stir & add 1/2 cup water & curd to that mixture & check for the salt if needed u can add & close the lid & cook in medium flame for 10 to 15 minutes.Before taking from the stove taste whether its fully cooked .Garnish with coriander leaves and serve hot with sambar saatham , rasam saatham ,chapathi.....

Mushroom Briyani

Ingredients:

1. Mushroom - 4 to 5 nos
2. BasmathiRice - 1cup
3. GreenChillies - 2 no(slit open)
4. MintLeaves - 3 stks
5. CorianderLeaves - 2 stks
6. TurmericPowder - 2 pinch
7. Cardamon - 1 no
8. Cloves - 3 nos
9. Cinnamon - 2 nos
10. BayLaeaves - 2 nos
11. GingerGarlicPaste - 1/2 tsp
12. Curd - 1/4 cup
13. Onion -1/2 no(medium size onion)
14. Tomato - 1/2 no (medium size)
15. Water - 1 1/2 cup
16. Ghee - 1tsp

Method:

First wash & soak 1 cup basmathi rice for 1/2 hour. Now wash & cut mushrooms into medium pieces & keep aside.In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add finely chopped onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes,mushroom,turmeric powder ,salt & stir well for 5 mins & make it a thick gravy consistency. Now add the soaked Basmathi rice to the gravy & add the
1/4 cup curd & saute along with the 1 1/2 cup water .Check for the salt & Now transfer the rice mixture to a silver paatheram which fits into ur pressure cooker & leave it for 3 whistles.Or else u can keep it directly in ur Pressure cooker & allow it for 2 whistles & switch off. Add coriander leaves for garnishing ,if want add couple of spoons of ghee & Serve hot with boiled eggs and raita.

MaidaBonda

Ingredients:

1. Maida - 2cups
2. Sugar - 1/2cup
3. Curd - 1cup
4. BakingSoda - 1 1/2tsp
5. Salt - 1tsp

Method:

Take 2 cups of Maida in a bowl & to that add sugar ,curd , baking soda ,salt & mix all together .Mix all the ingredients to a thick paste with the required amount of water. Allow it to rest for 5 minutes .Now heat Oil in a kadai & pour the mixture with a medium spoon into the oil & fry it untill it turns medium brown .Now its ready to taste......

Simple Cookie

Ingredients:

1. Maida - 3cups

2. Butter -1 cup(unsalted)

3. Sugar -1cup

4. BakingSoda - 1/2tsp

5. BakingPowder - 11/2tsp

6. Egg - 1(beaten)

7. VanillaEssence - 1tsp

8. Salt - 1/4tsp

9. Milk - 2tsp

Method:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Now take the 1 wrapped pack of dough from fridge & springle some flour & roll out the dough 1/4 inch thick.If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.

Pal Payaasam

Ingredients:

1. Milk - 1/2lt
2. Sugar - 1/4cup
3. Vermicilli Roasted Thin saymeeya - 1/4 packet
4. Ghee - 2tsp
5. Cashew - 5 to 6nos
6. Raisins - 4 to 5nos
7. Saffron - 5 to 6 nos
8. Cardamon - 1 to 2 nos

Method:

Take a thick bottomed sauce pan and bring the milk to one boil and reduce to simmer over medium flame. This whole process should take about 1/2 hour.Now add the sugar & give a stir & then add the roasted vermicille saymeeya , saffron & cardamon to that & just boil for 2 to 3 mins & off the stove .check with the sweetness,if needed add more sugar.
Now keep a kadai & add ghee & add cahews & raisins fry untill cashews become light brown & pour this to the above payaasam .Don't close the hot payaasam with lid for 20 to 25 mins. Now the sweet Payaasam is ready to taste.