Tuesday, 6 December 2011

Mathi Mango curry.

Mathi Mango curry.

  1. Mathi fish 1 lb cleaned.
  2. Mango 1 cup chopped in big pieces.
  3. Green chillies 2 slited.
  4. Curry leaves few.
  5. Chilli powder 1 tsp.
  6. Coriander powder 2 tsp.
  7. turmeric powder 1/4 tsp
  8. Methi seeds 1/4 tsp.
  9. Tamarind water from one lemon size.
  10. Shallots onion 7-10.
  11. Coconut oil for tempering.
  12. Grated coconut 2 tsp.

  • In a kadai keep cleaned fish,green chillies,curry leaves and pour enough water to cover fish and boil till fish is 3/4 done.
  • Grind onion,methi seeds,chilli powder,coriander powder,coconut,turmeric powder in to fine paste and mix with tamarind water.
  • Pour masala mix to kadai and add mango pieces bring it to boil till raw smell goes and mango is done.
  • Do tempering with coconut oil when its hot add few methi seeds and few curry leaves and pour in to curry and finish cooking.

Now your Yummy Mathi curry is ready to serve with hot white rice.

Monday, 5 December 2011

Dill leaves poriyal.

Dill leaves poriyal


  1. Dill leaves one bunch washed and finely chopped.
  2. Half of onion finel choppped.
  3. Red or green chillies 2-3 according to your spice level.
  4. Mustard seeds.
  5. Cumin seeds.
  6. Hing powder one pinch (optional).
  7. Curry leaves (optional).
  8. Turmeric powder one pinch.
  9. Oil for tempering.
  10. Salt to taste.
  • In a kadai add oil ,when its hot add mustard seeds and cumin seeds.
  • When mustard seed splutters add onion ,red chillies,curry leaves and hing powder .
  • Fry till onion is transparent.
  • Add Dill leaves  and turmeric powder fry till its done.
  • If you want you can sprinkle water when needed to avoid getting burnt.
  • Add salt to taste .
  • Finish adding grated coconut if you like.I didn't add coconut.
Now your dill leaves poriyal is ready.Serve with rasam rice or sambar rice.

Friday, 2 December 2011

Egg masala

Egg masala.

  1.  Egg 4 or 5.
  2. Coconut 1/2 of small size or grated coconut 2 cups.
  3. Jeera 2 tsp.
  4. Red chilles 3-4 increase to your spice level.
  5. Salt to taste.
  6. Curry leaves few.
  7. Mustard seeds for tempering.
  8. Hing powder(optional).
  9. Oil.

  • Hard boil egg and remove shell and cut egg in half.
  • Grind coconut ,jeera,red chilles in to paste.
  • Keep a kadai in stove add oil when its hot add oil for tempering.
  • Add mustard seeds when it splutters add curry leaves and Hing powder(optional).
  • Then add grinded masala.
  • Add one cup of water.
  • Boil till water evaporates and raw smell of masala goes.
  • Add egg now keep in low to medium flame cook for 5 min.
Now your egg masala is ready to serve with sambar rice.
Or any tpe of variety rice.