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Semiya upma is a delicious dish.. Its very easy to make for breakfast or for evening tea… Its so tasty that we can eat it without any other items for combination..
Ingredients for Semiya upma
Semiya 1 packet
Mustard seeds – 1/2 tsp
Curry leaves few
Green chillies – 4
coconut grated – 1/4 cup
Water 1 cup
Salt to taste
Oil
Method
1. Heat oil in a pan… Splutter the mustard seeds and add curry leaves and green chillies… Stir for a minute…..
2. Add the semiya and saute until it turns golden brown…..
3. Add sufficient amount of water and salt and cook it….
5. After cooking add the grated coconut to it and stir well… Switch off the flame…
Semiya upma is ready… if you need you can add vegetables too…
Sambar is a common and famous dish of south india…. I made this sambar using the shallots which we call cheriyulli or kujulli in kerala….Among different sambars i like this the most… Now iam sharing this with you. try this also….
Ingredients for Sambar
Shallots – 1 cup
Dal- 1/2 cup (paripe)
Green chilli – 4
Turmeric powder – 1/4 tsp
Sambar powder – 2 tbsp
Tamarind – lime sized ball
Coconut grated – 1/2 cup
Dry red chillies – 4
Curry leaves few
Coriander leaves few
Cumin seeds – 1/2 tsp (jeerakam)
Fenugreek seeds – 1/2 tsp (uluva)
Mustard seeds – 1/2 tsp
Oil
Salt to taste
Method
1. Cook the dal and mash it and keep aside….
2. Dry Cumin seeds, fenugreek seeds and red chillies in a pan with little oil. Add the grated coconut and saute till golden in colour… and then keep aside for cooling.
3. After cooling grind this to fine paste…. keep aside…
4. Soak the tamarind in 2 cup of water for 15 min and squeeze it and extract the paste….
5. Take a pan, heat oil and fry shallots and green chillies in medium flame and keep aside…
6. Boil the tamarind extract with turmeric powder and required salt…
7. Add the fried shallots, green chillies to it…. put sambar powder in it and let it boil…
8. Add the cooked dal, granted coconut and required water and salt. Boil it..
9. Heat the pan add oil and splutter the mustard seeds and saute dry red chillies and curry leaves. Pour it in to the sambar…
Fish fry is my favourite among all the fish dishes, I made the fish fry using an old method…. Its much more spicy…South indian Fish fry is one of the most delicious sea food mostly found in south india.Fish curry is another delicious recipe
Ingredients for South Indian fish fry
Fish – 1/2 kg
Shallots – 15 nos
Red chilli – 4 nos
Pepper powder – 1/4 tsp
Salt to taste
Oil
How to make South Indian Fish fry
1. Wash and clean the fish well and keep aside….
2. Heat oil in a pan and fry small onions and red chillies… After that keep it for cooling…
3. After that grind it with enough salt and very little amount of water…
4. Then mix well this paste with the fish which is kept aside and add some pepper to this mixture… keep it for minimum 30 mins….
5. Heat oil in a pan and fry the fish in medium flame….
If you ask me to choose one non veg curry which makes a better combination with all food items,I will choose fish curry … i preserve a taste with everything… you can eat it along with rice, chappathi, and even with iddli its tasty..
Ingredients
Fish – 1/2 kg
Tamarind (amount to be as the size of a lemon)
Tomato – 3 nos sliced
Green chilli – 3 nos sliced
Onion – 2 nos sliced
Red chillies – 2 nos
coconut granted (half part of the coconut) (optional)
Turmeric powder – 1 tsp
Chilli powder – 1 and 1/2 tsp (as you needed)
Ginger – 1 tsp
Garlic – 1/4 tsp
Fish masala – 1 tsp (optional)
water
salt to taste
oil
Method
1. Wash the fish and clean it… cut it into pieces. Mix it with little salt, Turmeric powder, chilli powder and keep it aside….
2. Put tamarind in water for 1/2 an hour and squeeze it and make a paste of tamarind… keep aside.
3. Heat oil in a pan, fry the red chillies and then make a paste of this red chilli, granted coconut , enough salt and little water… keep this also aside…( if you need you can fry the granted coconut too)
4. Heat oil in the pan, add the sliced onions and green chillies, add little salt for not making the onions to golden brown…. After softening the onion add tomato slices. Ginger , Garlic stir well for 2 mins….
5. Add the tamarind paste in to it. Add little salt and water and let it to boil….
6. After boiling add the fish pieces which is kept aside, then turmeric powder, chilli powder, fish masala, salt to taste add little more water add cook the pieces in it….
7. After cooking add the paste of coconut which is kept aside… if you want you can add water according to the consistency you needed…. Let it to boil….
8. Switch of the flame and add curry leaves and close it with a lid for few seconds…
Dish is ready… Serve hot…
( Those who don’t wish to add coconut just skip the steps 3 and 7….)
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This is a common dish found in south india especially in kerala and also the combination, Kadala curry and puttu is famous ….. its awesome… try this..
Ingredients for Kadala curry
Brown chickpeas – 1/2 cup
Grated coconut- 1/4 cup
Onion sliced- 1
Tomato sliced- 1 medium sized
Green chilies sliced- 2
Ginger chopped- 1 tsp
Garlic chopped- 1 tsp
chili powder- 1 1/2 tsp (or as required)
Turmeric powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala powder-1/2 tsp
Water-1 and 1/4 cup (or as required)
Mustard seeds-1/2 tsp
Curry leaves- few
Dried red chilies- 2
Coconut pieces- 2 tbsp
salt to taste
Oil
Method
1. Soak chickpeas in water overnight…
2. In a pan heat oil and dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind to form a smooth paste adding very little water.Keep this aside….
3. Cook chickpeas with Onion sliced,Tomato sliced, Green chilies sliced, Ginger chopped, Garlic chopped, chili powder, Turmeric powder, Coriander powder, Garam masala powder in water….
4. After cooking add the roasted coconut paste and add water if required and stir it for 5 mins.let it to boil….
5. Heat oil in a pan and add mustard seeds let it splutter. Add curry leaves,
dried red chilies and coconut pieces.stir until it turns golden brown. Pour this over the curry.Mix well…….
Serve this hot with puttu or anything you like dosa, iddli…. its delicious…..
Most of the people don’t like Bitter gourd dish due to its bitterness. but if we make that by reducing its bitterness its a very tasty dish. try this..
Ingredients for Bitter gourd dish
Bitter gourd sliced rounded – 2
Rice soup – 1 cup
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Pepper powder – 1/4 tsp (optional)
Meat masala – 1/4 tsp (optional)
Coriander poweder – 1/4 tsp (optional)
oil
salt to taste
Method
1. First we have to dip the sliced bitter gourd in the rice soup for 2 hrs…
it is to reduce its bitterness.
2. Then after 2 hrs wash it properly and cook it in water in a wide bottomed pan…
when it starts to boil remove the water fully and add fresh water again…
Then again boil. Do it for 3 or 4 times..
Add little salt to it while cooing after finishing the removal of water.
Now the bitterness will be reduced to a great amount and the bitter gourd is cooked now keep it aside.
3. Heat oil in the pan. Add this cooked bitter gourd to it and stir… for 5 min
Add turmeric powder, chilli powder, pepper powder, meat masala, coriander powder and salt to taste…. stir it for again 5 min…
sprinkle some water and cook for 3 min…
sprinkle some oil and again stir for 2 min.
switch off the flame….
our dish is ready……….. 🙂
[ if u want you can add sliced onions or coconut pieces to it while frying in the pan…
never add it while cooking the bitter gourd because it will absorb that bitterness and have the bitter taste…]
i like my mom’s rasam the most… its spicy and yummy… rasam is also called saaru which is a soup mainly found in south India. Its very tasteful to eat with rasam, rice and papad (papadam)…
Ingredients for rasam
Tomatoes
Tamarind paste (soak lemon sized tamarind in hot water for 5 mins and then sieve out the concentration)
Rasam powder
Salt
Turmeric powder
chilli powder
Mustard
Red chilli
Method
1. Take a deep bottomed pan and add 3 cups of water. Add about 2 tablespoons of tamarind paste to it. Add a teaspoon of salt, a pinch of turmeric powder , 2 teaspoons of rasam powder, 1 1/2 tsp chilli powder. Dice 2 tomatoes and add it to it. Let it to boil.
2. Take a pan add some oil and add mustard and red chilli to crackle and pour it to the boiled rasam.
Banana fritters is my favourite snack. Mom makes this for the evening tea. Its a very common dish for malayalees. Its delicious. Try this…
Ingredients for Banana fritters
Sliced ripe Bananas – 2 (slice it according to the length you want )
Maida – ½ cup
Rice flour – 1 tbsp
Sugar – 1 to 2 tsp (according to our need)
Salt – to taste
Water – 1 cup
Oil
Method
1. Make a batter with Maida, Rice flour, Sugar, salt and Water. It should be thicker than the iddli batter.
2. Heat the oil in the pan.
3. Take each banana slice and dip it in the batter and put it in the oil to fry. You can also try dipping all the slices together, but care should be taken because if you dip it for long time it is difficult to take the slices from the batter , it will stick to the batter and this may lead to breaking of the slices . so i would prefer the first way.
4. Fry it until it turns golden brown color.
5. Drain the excess oil. I use newspaper for that… our dish is ready…..
This is a simple south indian chicken gravy…This is one of the most tasty non veg item .This is a suitable combination with ghee rice… its yummy… try this.
Ingredients for South Indian Chicken gravy
Chicken – 1 kg
Onion sliced – 5
Tomato sliced – 2
Chillies – 8
Curry leaves – 10
Ginger Garlic paste – 4 tbsp
Turmeric powder – 1/2 tsp
Chilli powder – 2 tsp
Pepper powder – 1/4 tsp (optional)
Oil
Salt to taste
Grinded masala: Make a paste of 1 cup coconut grainted, cinnamon, cloves
How to make South indian chicken gravy
1. Fry onions, chillies in sufficient amount of oil. 2. When the onions become a golden brown in colour add 2 tbsp of ginger garlic paste to it and fry until its smell vanishes. 3. Add chicken to it and fry for 10 min… water will ooze out from the chicken. 4. After cooking chicken for 10 min add salt, turmeric powder, chilli powder, tomato slices, pepper powder(optional). fry it for 10min.. you have to stir it frequently. 5. After that add grinded masala to it and stir and after 5 min add little water also…. cook it for 10 min…. check the salt and chilli add if needed… 6. Switch off the flame and put curry leaves on it… spicy chicken gravy is ready…. UNNIYAPPAMEGG THORANGOBI MANCHURIAN
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