Green peas cabbage poriyal

Ingredients

cabbage - 1 cup

green peas - 1/2 cup

coconut - 2 tablespoons

salt - as per taste

Grind to a fine paste

green chilly - 1 or 2

jeera - 1/4 teaspoon

garlic - 1 pod

For seasoning

oil - 2 tablespoons

mustard - 1 teaspoon

shallot - 2(cut into small pieces)

curry leaves - for seasoning

Method

chop the cabbage and keep it aside.

In a kadai pour some oil and when it is hot add the mustard. When it pops up add the shallot and curry leaves. Add the peas and bring to cook. When it is half cook add the cabbage and allow it to cook. Add salt.

Add the grind paste and mix it together. Ready to eat.

PAAL KOLLUKATTAI

Ingredients

Rice flour - 1 cup

coconut - 1/2 cup

sugar - as per taste

coconut milk - 1/2 cup

Method

Mix the rice flour, coconut and sugar together. Boil some water and pour little by little to the mixture and make it a dough. Take some quantity and make small balls r whatever shapes you want. Keep it aside.

In a kadai boil some water and put all the balls and bring to cook. Once it was cooked add enough sugar and after 3 minutes add coconut milk and bring to cook for 3 to 5 minutes. Serve hot.

Note: If you want it thick you can add some rice flour to the water.

EGG CURRY

INGREDIENTS

Egg - 3

Onion - 2 (medium)

Tomato - 1 (medium)

Ginger - a small piece

Garlic - 1 pod

cinnamon - a small piece

cloves - 3

star anise -1

cardamon - 3

Green chillies - 3

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - a few

coconut - 1/2 cup

oil -2 tbsp

salt - as per taste

Coriander leaves for garnishing

METHOD

Boil the eggs and deshelled it. Slice and keep it aside. Grind the coconut and keep it aside.

Chop the onion and the tomato into thin long slices. And also chop the ginger, garlic into small pieces.Keep it aside.

Heat oil in a pan. When it is hot add ginger, garlic and green chillies along with curry leaves and saute for 2 minutes. Then add cardamon, cloves, star anisin, cinnamon and saute for 1 minutes.

Add onion and saute till translucent. Then add chilly, coriander, pepper, turmeric and saute for 2 to 3 minutes. Add tomato and saute till the oil to come out.

Keep the flame low and add the coconut and bring to boil for some times. Then add the sliced egg and bring to boil. Garnish with coriander and serve with chappathi briyani and rice

Mixed vegetable Rice

Ingredients

Basmathi rice - 1 cup

Carrot, Beans, Green Peas, Cauliflower, potato - 1 cup

Shallots - 5-6 (slice into pieces)

Tomato - 1 (small)

Green chilly - 3 (slit into lenghtwise)

Cinnamon - 1

Star anise -1

Cardamon - 2

Bay leaf - 2

Cloves - 2

Curry leaves - few

Coriander - few

Mint leaves - few

Oil - 2 teaspoons

Salt as required

Method

Wash the rice and soak with 2 cup of water for 10 minutes.

In a pressure cooker add oil. When it is warm add bay leaf, cinnamon, star anise, cardamon, cloves, green chilly and fry for a while. Then add shallots and fry for a while. Add tomato and fry for 2 minutes. Mix the vegetables with the contents and fry for 1 minute. Add the soak rice with the water and add coriander, curry leaves, mint and salt. Cover the pressure cooker and bring to cook for 10 - 12 minutes without whistle. Remove it from the stove and ready to eat.

PAROTA

Ingredients
maida - 1 kg
egg - 2
ghee - 3 to 4 tablespoons
milk - 500 ml
soda - a pinch
sugar - 2 tablespoons
salt - as per taste
oil - 1/2 litre

Method
Boil the milk. When it is in lukewarm add salt, sugar, soda and mix it well.
In a vessel put the flour and add ghee and mix it well. Then add egg and mix it well. Then add milk little by little and make a dough. No need to beat. Then pour 10 tablespoons of oil and mix it with the dough. Keep it for 8 hrs.

Then make a round with your thumb and pointing fingers. Take a huge quantity of dough and keep it in your palm and press it in the round and make small small balls. keep it aside.

Grease the wooden chopping board with oil and spread the balls with poori stick very thin till it tear. Then hold one end and make a round and keep it aside.

Pour some oil on it. Spread the round with the poori stick in parota size. Heat the tawa and grease with oil. Put the parota on the tawa and pour a tablespoon of oil on it. Turn it over
and cook the other side also. Once it was cooked u can remove and beat from the side. So that it will be soft. Tasty parota is ready.

SQUID FISH CURRY

INGREDIENTS

squid - 1 kg

coconut - 1 cup

chilly powder - 1 teaspoon

jeera powder - 2 teaspoons

turmeric powder - 1 teaspoon

tomato - 1

tamarind juice - 1/2 cup

green chilly - 3 or 4 (slit in lengthwise)

ginger - 1/2 inch

garlic - 1

salt - as per taste

For seasoning

oil - 1 tablespoon

shallots - 1

mustard - few

curry leaves - few

Method

Clean the fish and cut it into 2 pieces. Grind the coconut with ginger,garlic,chilly, jeera and turmeric powder.

In a kadai pour the grind masalas. Add the tamarind juice and mix well. Put the squid and mix it. Add the green chilly and chopped tomato. Add salt

keep the mixture in thick gravy because squid will have lot of waters. once u bring to cook the water will come out.

Cook for 15 to 20 minutes . Season it. Tasty squid curry is ready.

CHILLY FISH CURRY

Ingredients

* fish - 6 pieces
* chilly powder - 2 teaspoons
* jeera powder - 1 teaspoon
* turmeric powder - 1 teaspoon
* salt - to taste
* tamarind juice - 3 tablespoons
* tomato - 1 (small)
* green chilly - 2
* coriander leaves - for garnishing



Method



Clean the fish and keep it in a kadai. Add chilly powder, jeera powder, turmeric powder, salt and tamarind juice and mix it with enough water. Add chopped tomato and green chilly. Bring to cook for about 10 to 15 minutes. Remove from the stove. Garnish with coriander leaves.



Good side dish for curd rice, sambar rice and rasam rice.



Fish use for this curry batu, thamban, kampong, Anchovies.