prawns fry(sungata ukkeri)

this recipe is my daughter's favorite. she loves to have this. it is very simple,easy to make, and tasty.

ingredients

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Prawns- 500 gm

Onions(big)chopped - 2 nos

Tomato chopped - 1 no

Turmeric powder - 1/2 tsp

Red chilly powder - 1 1/2 tbsp

Green chillies -2 nos

Curry leaves - 1 stem

Salt - As required

method

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Remove shell and tail of prawns, wash and strain. Cook prawns along with some salt in very little water, till the colour of the prawns changes into reddish pink.Do not overcook the prawns, since overcooking will make the prawns hard.

Heat 2- 3 tbsp of oil in a pan. Saute chopped onions till light brown. Add turmeric powder and stir well. Add chilly powder and stir on a low flame for less than a minute. Add chopped tomatoes and saute on medium flame, till it becomes thick gravy like and separates from oil. Add curry leaves and prawns along with the remaining water of the cooked prawns, if any.
If no water is left, add 1 - 2 tbsp of water. Stir for a few minutes, till the gravy becomes thick.Add the green chillies and salt, if necessary.serve hot with rice or phulkas......

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note:

this can be made even very simple method.

wash and clean the prawns.boil the prawns along with salt and turmeric. keep it in a simmer fire.the prawns will leave water ,so it will cook itself. no need to add extra water. when the prawns become pink in colour add the red chilly powder, chopped onions, chopped green chillies, curry leaves,and cook till the water evaporates completely.sprinkle 1tbsp of coconut oil and stire for 2-3 minutes and serve hot.

chettinad meen kuzhambu (fish curry)

this is a chettinad recipe which i took from one of our friend. in chettinad food, they use more tamarind , pepper, and red chilly.there food will be very spicy, hot and tangy also.





i tried fish curry and came out very well. my hubby, he liked it very much.my daughter ,she told me that it tastes like the hotel fish curry,and she loved it.











ingredients


*********


fish -1/2 kg


red chilly powder -2tbsp
coriander powder -2tbsp

garlic -10 nos
sauf -1tsp
oil -2tbsp
tamarind extract -4tbsp
salt -as required
onions -3nos
tomatoes -2nos



method
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• wash and clean the fish. chop the onions and tomatoes, partly crush the garlic.
• pour the oil in a wide bottomed vessel and temper sauf, fenugreek,partly crushed garlic, chopped onions, and fry it till the onions are light brown.add tomatoes and fry till the oil separates. add chilly powder, coriander powder,and salt.fry it for a minute and add tamarind extract and allow it to boil well.put the fish pieces in the boiling gravy and cook till the fish is cooked.garnish with curry leaves......

• chettinad fish curry is ready

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kathirikkai vatral kuzhambu

some vegetables can be sun dried and preserved.it is called 'vatral'and with that kuzhambu can be prepared and taken with rice.

fresh vegetables like brinjal,colocasia can be used to prepare this kuzhmbu.peeled garlic, or garlic and small onions,along with vatral can be used to make this kuzhambu.common vatral available are ladies finger, manathakali, cluster beans, sundakai, buttergaurd, etc..

today i prepared this kuzhambu with brinjal.try this.....

ingredients

**********

brinjal -1nos

gingelly oil -1tbsp

tamarind extract -1/4 cup

sambar powder -2tbsp

salt -as required

jaggery -1"piece

for seasoning

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mustard - 1tsp

Channa Dal - 1tsp

fenugreek -1/2 tsp

red chilly -3 nos

gingelly oil -to shallow fry the brinjals

asafoetida -little

method

********

heat oil . shallow fry the brinjals till they become brown.

heat oil in a kadai.add mustard seeds , fenugreek, Channa Dal , red chilly and asfoetida and fry for a minute. add the sambar powder in the seasoning itself. pour the tamarind extract and salt and boil it in a simmer fire till the oil separates. add enough water and boil.after 15 minutes add the fried brinjals and jaggery and keep boiling for five to ten minutes.garnish with curry patha....

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notes

####

if sambar powder is not available,add red chilly powder 1 tbsp,and coriander powder 2 tbsp in the oil add roasted fenugreek powder 1/2tsp just before removing from fire.

usually in Tamil nadu people use more gingelly oil ,which gives a special flavour to this curry and good for health also.

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kelya salli ukkeri (banana skin stire fry)

this is raw banana skin.it contain lot of vitamins and minerals
we use to make ukkeri with this. eventhough it is having a different taste,the ukkeri comes out very well. we all like it.

ingredents

**********

raw banana skin -2nos

oil -for seasoning

mustard seeds -1tsp

red chilly powder -1tbsp

salt -as required

method

*******

peel off the upper layer of banana skin.and chop into lengthy pieces.and wash thoroughly.

heat oil in a kadai.add mustard seeds, when it start spluttering,add red chilly powder,salt and chopped banana skin .add enough water to cook the banana skin.when it done sprinkle 1tsp of coconut oil on the top and put off the fire. the ukkeri is ready.

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colocasia stem ukkeri (venti ukkeri)

this is called "ventti" in konkani.all the konkani people in kerala used to make this dish. not only ukkeri, but we make dishes like "ventti baji", "alvathi" etc with this ....
with the kerala red rice it is sooo good and one pappad,,,wow mouth watering....


you need
*********
colocasia stems -5-6
birmi karmbal -8nos [i already mentioned about this]
coconut oil -2tsp
mustard -1tsp
green chillies -5-6
hing powder -little
salt -as required
grated coconut -3tbsp

method
*******

first remove the outer layer of the stem .you can just peel it off with the knife.cut it into 1"lengthy pieces and slice it.
wash these pieces with water properly.keep it for draining the water.

heat he oil in a kadai.add mustard seeds and slited green chillies. stire for 2minutes, Add the cleaned colocasia stem pieces and chopped birmi karmbal.and cover the kadai and cook it for 20 minutes in a simmer fire.in between add the salt and stire. the stem will leave lots of water so need not add any water.when it done sprinkle with hing powder and grated coconut and serve hot with rice.
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thadka patrodo and rosted pathrodo

left over cooked pathrodos can be made into various tasty dishes .this is thadka pthrodo. chop the pathrodo slices into small pieces. season it with mustard, fenugreek seeds, red chillies and asofoetida.and mix it well. sprinkle little tamarind extract . it will help to reduce the itchiness caused by the leaf. this is yummy tooo.....

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The pathrodo loaf can may be made in advance. cook it and frozen it .when ever you need take it out ,defrost it . slice the cooked pathrodo loaf and roast it on a heated tawa by adding few drops of coconut oil on each sides. this tastes even better,and yummmmmyyyy toooo..

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pathorodo

pathorodo

steaming

veins removed with the help of a knife and washed leaf.

colocasia leaves

colocasia leaves grow plenty in kerala

pathorodo is basically a konkani dish,made with colocasia leaves.in kerala almost everywhere you can see it .there they grow in plenty.pathorodo is one of our favorite dish.even though these leaves are very itchy, they taste good if prepared in a correct proportion.i used to watch my mom making the pathorodos. she used to give so many tips about choosing the leaves. they should be very tender and should pluck it from the middle of the plant.when i got married and settled in Chennai,it is very difficult for me to get the colocasia leaves.but my parents when they comes to chennai they brings these leaves.with these leaves not only pathorodo, even gantiya gashi,alvathi,unndi,therya bajji,etc we used to make. all these are traditional konkani food only.

you need

********

colocasia leaves -6/7

# for the pathorodo we have to remove the nerves from the leaves. then wash it with plenty of water.

for the batter

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boiled rice (ukkodo orovu) -1 1/2cups

Thur Dal -1/4 cup

grated coconut -1nos

red chillies -6nos

turmeric powder -1tsp

tamarind -extract of one big lemon size

astofodia -1tsp

salt -to taste

# soak the rice and Thur Dal overnight.grind the soaked rice and Thur Dal into coarsely ground paste. grind grated coconut, red chillies, turmeric powder, adding tamarind extract and salt into a smooth paste.mix it with rice batter and mix it thoroughly.add astofodia and salt if you want.

spread the leaf .take one hand full of batter and spread it evenly on the leaf.keep the second leaf on the top of the first leaf again apply the batter. repeat the same just like before with 4 or 5 leaves. now roll them into a cylindrical shape. tie it with a thread.

steam the pathorodos in cooker or "pedavena"for one hour in a simmer fire. cut it into small pieces and serve hot with coconut oil.

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birmikarmbala thiksani ummana

in kerela 'birmikarmbal' is known as "chemeenpuli".it is actually a watery fruit. we use to make pickles, thiksani ummana , and instead of tamarind we use this fruit.recently i got this from kerala.






BIRMIKARMBALA THIKSANI UMMANA

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this is a easy method of doing a pickle.it is a kind of pickle which you can prepare easily ,but you cannot preserve it for a long time. it is a very good combination with idlies and dosa's...

ingredients

*********

birmikarmbal -15nos

red chillies -20 nos

coconut oil -2tbsp

mustard -1tsp

urad dal -1tsp

fenugreek -1tsp

salt -to taste

hing -2tsp

method

*******

soak red chillies in hot water and grind it into a smooth paste.

karmbal cut it into two lengthy pieces. add salt and enough water and boil it.

when it done add the ground red chilly paste and enough water and boil till the raw taste of red chilly goes off. at least for 20 minutes it should boil in a simmer fire.

keep a kadai. pore coconut oil.season with mustard , urad dal, fenugreek seeds, and mix this with the cooked karmbal. sprinkle hing on the top and stire . serve hot ....

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moggeya pulchkeri (cucumber pulissery)

this is a typical konkani preparation.you can use soppoor cook also ,instead of cucumber.this comes out very well.

you need

********

cucumber -1full

salt -to taste

water -1cup

curd -1cup

• cut the cucumber into medium dice and boil it adding salt and water.
• beat the curd and keep it aside.

for grinding

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

coconut -1/2

red chilly -4nos

jeera -1tsp

• fry the red chillies in oil for 2 or 3 minutes
• grind together the grated coconut,fried chillies, and jeera into a very smooth paste.

add the ground masala into the cooked cucumber and add the beaten curd also into this gravy. and keep stirring.

for seasoning

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oil - 1tsp

mustard -1tsp

jeera -1tsp

currypatha -1spring

heat oil in a kadai. put mustard seeds. when it start spluttering add jeera and currypatha and stire for 1 minute and pore into the prepared cucumber gravy and stire. serve hot with rice.

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udidha appo (kuzhipaniyaram)

A simple and easy breakfast that can be made with the dosa batter.in this you can make onion kuzhipaniyaram also.

you need
********
dosa batter -2cups
oil -to fry
semolina (rava) -2tsp

{(optional)
onions chopped -1
green chilly -1
coriander leaves -little}


METHOD
*********
mix the rava in the dosa batter. if you want you can add the chopped onions ,green chillies, and coriander leaves to this batter.mix well and keep it for 10 minutes.

Heat Kuzhipaniyaram Kadai in a medium flame. grease each mould with little oil . Pour Idli batter in each mould. Sprinkle oil . Cover with a lid. Cook for 8-10 minutes in a low flame . Cook till crisp and sides will turn golden brown. Turn the other side with the help of a spoon .Serve hot with puthina onion chutney .

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