Tomato Chilly Sauce

It is very delicious receipe and I learnt this from my neighbour aunty. 

Ingredients

Tomato- 1/2 kg

Tamarind - lemon size 
Cumin seeds- 1 tsp
Red Chili -  8 pieces
Fennel seeds - 1 tsp
Methi seeds - 1/4 tsp

Black Cumins - 1/2 tsp

Jaggery -250 gm
Oil and salt - As required

Method

First  wash the tomatoes and cut into pieces and keep aside.
We add the tomatoes and tamarind in the cooker and pressure cooker it.
It dry to cool then we grind it and keep aside.
Heat oil in a pan then add 2 red chillies and add the grounded paste.
Let it boil  nicely. Then once again we add jaggery in that puree.
Atlast 5 ingredients we have to make dry fry  and make powder (dry).
5 ingredients are cumin seeds, red chlli, fennel seeds, methi seeds and black cumins.
After we add 2 tblspoon of  dry powder and switch off the stove.
Nice yummy  chilli tomato sauce ready. We eat with pulao,chapathi etc.

We can store it for 2 months.

Muslim Chicken Briyani in kerela side

My friend taught me this chicken briyani . very yummy.we enjoyed lot with our family.

Ingredients:

Basmati rice- 2 cups

1/2 kg chicken, washed and drained
1 cup thick coconutmilk
2 cloves, 1 elachi, 1 cinnamon stick, 1 marathi moggu
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
2 large tomato finely chopped
8 Green chillies(not for spicy chilly)
1/4 tsp turmeric pwd 1/4 cup mint leaves
1/4 cup coriander leaves
5-6 Cashewnuts
1/4 cup curd
salt to taste.

Method:

 Marinate the chiken with the curd . Keep aside for 20 mts. While the chicken is marinating, work on the rest of the preparation.

 Wash Basmati rice. Soak in water for 15 mins.
 Heat  5-6 tsp oil   in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi ,cashewnuts and saute for a few secs. Add sliced onions, saute for 7-8 mts.
Add the ginger garlic paste ,coriander leaves paste and mint leaves paste.
Add tumeric powder and add the chopped tomatoes and saute for 5 mts.
Add the marinated chicken and saute for 10- 12  mts.
Add  2-3 tsp of curd and mix well then add drained basmati rice and combine.
3 cup water and 1 cup coconut milk and close the lid. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid and combine carefully. Serve hot with raita.

You can follow the same recipe using mutton instead of chicken.

Chicken Kabab

This recipe is a very easy dish that can be served as side dish or as a starter item for parties or with drinks.

Ingredients:

 Chicken - 500g

 Egg -1

Turmeric powder - 1 tsp

Chilli powder - 2 tsp

Chicken Masala - 2 tbsp

Food Color - pinch
Cinnamon Powder -1 tbsp
Corn flour - 3 tbsp
Ginger &  Garlic paste -2 tbsp

Salt to taste

Oil for deep fry

Clean the chicken.

Add all ingredients to it.

Keep it in the fridge for few seconds.

Then deep fry it.

You can serve this with rice or with biryani

- See more at: http://priyaraosrecipes.blogspot.in/2011/11/chicken-kababs.html#sthash.5p84iVqg.dpuf

Method:

Wash the chicken very well.
Add all the ingredients with chicken and mix well.
Half an hour keep it aside or fridge.
Then deep fry it and serve with briyani or rice.
very yummy........

Egg Fry

Ingredients:

Egg - 4-5

Turmeric powder - 1 tsp

Chilli powder - 2 tsp

Hing - a pinch

Tamarind paste - 1 tsp

Salt to taste

Oil

Method:

Hard boil the eggs and make cut into two halves.

In a small bowl mix turmeric powder, chilli powder, tamarind paste, hing , salt, little water and mix well. Now apply this to egg halves.

Heat oil in a tawa and fry the eggs till it become nice golden brown.

Serve with rice.

Karunai Kizhangu Fry/ Yam Fry

Ingredients

karna kilangu -1(cut into large sliced)

Garlic -10 pods

Garlic -small piesces

Red chilli powder -2 tbsp as per taste

salt to taste

Method

Peel the skin of karunai kizhangu and make thick slices as shown in the picture. Wash it well to get rid of mud. 

In a pan add karunai kizhangu, enough water, turmeric powder,salt and cook it soft but still crunchy. (half cook)

 Now drain the excess water and add red chilli powder, ginger,garlic and mix well. The masala should coat evenly in all the pieces. Sprinkle very little water if needed.

Heat the tawa, add the karunai kizhangu pieces and fry them by drizzling oil around the edges. Cook them evenly on both sides until it turns to golden brown color.

very yummy with rice and a perfect side dish for sambar.

Kerala Fish Curry

My friend taught me this fish curry. Yummy fish curry.

Ingredients:
Any fish (I used Salmon fillets)- 1/2 k.g.
Onion chopped- one.
Small onion- 3 nos.
Ginger crushed- 1 tsp.
Garlic crushed - 1 tsp.
Pepper corns- 1/2 tsp
Kashmiri chilli powder- 1 1/2 tsp.
Coriander Powder- 1 tsp
Grated coconut- 1 cup
Green chillies chopped- 3.
Turmeric powder- 1/4 tsp.
Fish Tamarind- 2 (If that is not available you can use raw mango).
Salt
Mustard seeds-1/4 tsp
Fennel seeds- 1/4 tsp
Curry leaves.
Lemon juice or vinegar - few drops
 Oil

Method:
 Soak fish Tamarind in one cup of hot water.
 Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.
 Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.
Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.
Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.
 Heat oil in a pan and fry the fish for 2, 3mnts( optional).
 Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add  mustard seeds.
When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.
Add chopped onion and cook for 8mnts with pinch of salt.
Add turmeric powder and fry for another mnt.
Add fish and fish tamarind water along with that tamarind and salt.
Add more warm water if you need more gravy.
Cover this with a lid and Let this cook in low flame for 10- 20mnts.
Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.

 Yummy fish curry gud to go with rice!!

Peanut Chutney(Groundnut)

Peanut chutney is fantastic, tastes better than coconut chutney.For breakfast dishes like upma, pongal, pesarattu, dosa, and vada at my home so I prepare peanut chutney quite often.
The main use of groundnut is as a source of edible oil, but the high oil and protein contents also make it an important food crop.
Peanuts are also known as earthnuts, ground nuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts, g-nuts, and monkey nuts.
Ingredients:
1 cup - peanuts
5 dried red chillies
6 small onion and 1 garlic clove - sliced to big chunks
½ tsp salt or to taste
1/4 cup coconut grated
tamarind - one small ball
1 tsp each - cumin,coriander seeds, urad dal and six curry leaves

Method:

Roast the peanuts to golden brown color. Cool and rub the skins off. I love the roasted peanut taste produced in this slow-cooking method.
Fry all of above in oil. Then, put them in a mixie jar and make a paste, till it is fine. Add water if required.Tastes yummy.