tomato chutney

tomato chutney is famous in Tamil Nadu. here, for dosha and idlies Tamil people need coconut chutney and tomato chutney.it is some thing different and tasty .try this chutney with phova polo.....



you need
********
tomatoes - 3 big size
onions - 2
garlic -5flakes
Channa Dal -1tbsp
urad Dal -1tbsp
red chillies -5nos (according to your requirements)
currypatha -1 stick
oil - for frying and seasoning
mustard -1tsp
urad Dal -1tsp
curry patha - little
salt -to taste


preparation
*********

cut the tomatoes and onions into thin slices. heat little oil in a kadai. add onions and fry .when it become transculant add Channa Dal and urad Dal and red chilly and garlic.when these become little golden brown add the tomatoes and fry till the the tomatoes cooked.add the curry patha also.
when it become cool grind it along with enough salt.season it with mustard , urad Dal and currypatha.


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phova polo (avil dosha)

" phova " is good for snack any time. phova is also eaten for breakfast as "phova upmav",snacks like "phova ukkeri"etc..etc... it can also be made a sweet dish like " godsani phov kaleylolo".this is a sweet dish which we konkani's used to distribute on occasion like "engagements, naming ceremony"etc...here i am going to share a different recipe which my mom-in-low used to make .it is instant, easy dish for breakfast or dinner...you can follow my recipe.....


ingredients
**********
raw rice - 1 cup
phova -1cup
urad Dal - 1hand full
salt -to taste


method
********
soak the rice and urad Dal together for 5 to 6 hours and grind together.wash the phova and and grind it well and mix with the rice batter. phova should not be socked ,wash it and immediately drain it and grind. mix with the rice batter . the batter should be little more looser than the normal dosha batter. otherwise the dosha will not come nicely.

heat the thava.put thick dosha and cover it in a medium flame to cook. there is no need to flip to the other side.serve hot with spicy tomato chutney

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KERALA CHICKEN KURUMA

this is a exotic dish which i have learned from a book,and i tried it and came out well.

things needed

************

chicken - 1kg

oil -for frying

onions -6nos

ginger -1''piece

garlic -10

tomato -3

curry patha -1 stick

haldi -1tsp

chilly powder -2tbsp

sauf -1tbsp

coriander powder -2tbsp

coconut milk -1st milk 1cup

-2nd milk 2cups

nutmeg powder -1tsp

coriander leaves -2tbsp

salt -to taste

preparation

**********

• clean the chicken and marinate with haldi and salt.
• extract the coconut milk.first thick milk, keep it aside .take the second milk,along for cooking the chicken.

heat oil in a kadai.fry the half onions ,ginger ,and garlic till it become light golden brown.add the tomatoes chilli powder,haldi, sauf, coriander powder and grind it well into a smooth paste.

keep a kadai fry the rest of the onions,and curry patha.add the chicken and stir for couple of minutes.the chicken will leave water .allow it to dry. add the ground masala to the chicken and stir .add salt and put second coconut milk.and allow it to cook. keep it in a simmer fire. when it done add the first coconut milk and boil it to reduce. garnish with nutmeg powder and coriander leaves......

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bitter gaurd theeyal (karathya theeyal)

" theeyal " which means 'burnt curry' is a typical kerala dish,in which the main ingredients are coconut and tamarind .and usually this dish is a dark brown in colour.spicy and tasty also...


things needed
***********

bitter guard-1 nos
sambar onions-1cup
tamarind pulp -2tbsp

cut the bitter guard into thin slices,clean the sambar onions and fry it separately in the oil. cook the fried vegetables with tamarind pulp and salt.

for masala
*********

coconut-1
red chilly -7or8
methi(fenugreek seeds) -1/4tsp
dhanya(coriander seeds)1 1/2tbsp
garlic(optional) 2nos

dry fry the coconut ,red chilly,methi, dhanya,and garlic till it become brown .you have to fry this in a medium flame , otherwise the coconut will burnt very fast.when the coconut become brown putt off the fire and allow it to cool. grind these ingredients into a very smooth paste.add this masala to the cooked vegetables and boil for another 5 to 10 minutes.season with mustard and currypatha.



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SANNA POLO(CABBAGE ONION DOSHA)

another variety of dosha...very easy to make....you want to try this????with red coconut chutney this polo is very nice.



ingredients
*********
raw rice _ 1 1/2 cups
coconut -1/2 grated
Thur Dal -1/4 cup
onions -2nos chopped
cabbage - 2 cups chopped
red chilly -3nos
tamarind -1 small piece
salt - add to taste (but little less)

preparation
***********

soak rice and Thur Dal together for about 5 to 6 hours.grind it with coconut and red chilly and tamarind . it should not be a smooth paste. and no too liquid.it should be half grind and semi liquid batter.add salt and chopped onions and cabbage. mix well . and keep this batter out side for 1 hour to ferment.keep the dosha thava and make doshas putting oil. when it started browning flip to the other side and cook till it become light brown. serve hot with red coconut chutney



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lime rice (nimbya seeth)

"seeth" is a konkani word which means cooked rice. with the cooked raw rice we can make different varieties of rices.lime rice is one of them......

Ingredients required
*******************

1. raw rice - 1 cups
2. water - 2 cups
3. lemon - 1 full
4. oil - 2 tablespoons
5. Mustard -1 teaspoon
6. red chillies - 2 pieces
7. bengal gram (split) - 1 teaspoon
8. urad dal (split) - 1 teaspoon
9. curry leaves - 10 leaves
10. turmeric powder -1/2 teaspoon
salt to taste

method
***********

Cook rice with water and a spoon full of oil. when it done allow it to cool .so the rice will not sticky
For seasoning .....
************
take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram and urad dal(split). Add a pinch of asafoetida (hing), curry leaves,salt and turmeric powder and the lime juice.mix the rice and mix well . Remove from fire .You can decorate the dish with chopped coriander and curry leaves.

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chicken fry

last time i went to kerala my bhavu took me to a resturant . they serve only chicken fry and chappathi and ghee rice. the chicken fry was sooo good that i took the recipe and tried that at home. it was sooo easy ,tastyand yummy...i want to share it with you my friends.....

ingredents

*********

chicken -1kg

chilly powder -1tbsp

haldi -1tsp

coriander powder -3tbsp

sauf powder -1tbsp

lime juice -1 full

salt -what required

Gram masala -1/2tsp

oil -for deep frying

method

*******

marinate the chicken with all the ingredients for 1 hour.heat oil in a kadai.deep fry the chicken pieces.and garnish with fried green chillies and currypatha

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AVIAL

avial is a traditional common south Indian side dish .even in kerala the "sadhya"(feast)with out avial is unimaginable.it contains all the vegetables,then coconut and jeera which is very good for the digestion.

ingredients

..................

raw banana -1

yam -a small piece

potato -1

carrot - 1

drumstick -1

tomato- 2

or

raw mango- 1/2 a mango

salt -to taste

coconut -1
green chillies -4
jeera -1tsp
haldi -1/2tsp
curry patha - little
coconut oil -1tbsp

hing -little

method

.............

boil the vegetables with salt and enough water.when it half done put tomato or raw mango and cook .

grind the grated coconut along with green chillies, haldi,and curry patha,with out adding water.it should not be a smooth paste .it is actually altogether crushed.

add this ground masala into the cooked vegetables and mix well.do not add water.

take a boil.put hing powder and coconut oil on the top and mix well.garnish with currypatha.and serve hot

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NOTES
...........

• do not add to much water . this is a medium dry side dish
• put the raw mangoes or tomatoes little later while cooking because ,if you add these along with other vegetables ,they will take more time to cook.

BABY POTATO FRY

wonderful side dish.....

kids loves it...

even i....

ingredients

...................

baby potatoes -1/2kg

for seasoning

.......................

mustard -1tsp

urad dal -1tsp

sambar powder -1tbsp

haldi -little

hing -little

oil -1tbsp

salt -to taste

method

..............

boil the baby potatoes.peel off the skin and keep it aside.

heat oil in a kadai.put urad dal first. when it become light brown add mustard, when it splutters put salt, hing, and sambar powder and these boiled and deskined baby potatoes.and stir well .keep it in a simmer fire and roast it .keep stirring.when the potatoes become roasted put off the fire and serve hot......

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STUFFED SNAKEGUARD (PODALYA CUTLET)

this is a very special dish from my mom-in-low.she used to do this very often earlier.when i got married and came to Chennai ,she gave me this recipe . but i was not that interested ,thinking that "snake guard cutlet" oh no 'it wont be that good !!!

but i was wrong;now i love this .try it . you will also like it!!!!!

ingredients

------------

snake guard -2nos

potatoes boiled and smashed -2nos

green chillies -2nos

coriander leaves little -little

onions chopped - 1nos

hing - 1pinch

roasted jeera powder - 1/2 tsp

salt - to taste

METHOD

------------

cut the snake guard into 1'thick round pieces.remove the seeds and keep it aside.

smash the boiled potatoes ,mix the chopped snake guard seeds,chopped onions,green chillies,coriander leaves,hing powder,roasted jeera powder,and salt and mix it well with out adding water.stuff this mixture into the snake guard pieces and keep.

heat the thava ,keep the stuffed snake guard on that and shallow fry, adding oil little by little(what required for the shallow fry)fry till it become golden brown.garnish it with coriander leaves and serve hot....

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