Ennai kathrikai curry

Ingredients
1.Small Brinjal-6
2.Onion-2
3.Tommato-1/2
4.Tamarind-lemon size
5.Chilli powder-1Tsp
6.Coriander Powder-2 Tsp
7.Sambar Powder-1 Tsp
8.Fenugreek seeds
9.Cumin seeds
10.Mustard Seeds

11Shredded.Coconut-2Tsp
12.Oil
13.Salt


Frying Brinjal
wash the brinjal and slit half way in to four halves.Make a paste using chilli powder ,coriander powder,salt and turmeric.
Stuff the paste into Brinjal and fry these Brinjals in oil.
Fry till the skin of brinjal becomes a little brown.
keep it aside.


Making curry


Make juice from tamarind extract.mix all the powders in the extract.Use the same oil in the frying pan,add mustard seeds,curry leaves and fenugreek seeds.After they crackled add half onion and tommato.saute them till the onion becomes golden brown.And then add the tamarind mixture.let it boil..
Now make a paste with coconut,cumin seeds,onion.Mix this paste in the mixture..Allow it to boil till the raw smell goes away.Now add the fried Brinjals .Last add salt and coriander leaves.Switch off the stove imm ,when the curry starts boiling.
Serve it with rice.

Karamani kulambhu(black eyed peas and potato curry)

Karamani kulambhu

              This receipe is Village receipe which I got from my grandmother.She is very good cook.In this receipe  I made some changes from original one.

Ingredients

1. Potato 2 chopped in big pieces.
2. Karamani(Black eyed peas) 1/2 cup.
3. Pearl onion 8-10.
4. Tomato one .
5. Coconut grated 1/2 cup.
6. Tamarind one lemon size.
7. Sambar powder 1 1/2 Tsp or Kulambhu power(You can subtitute with 1 tsp of chilli powder and 2 tsp corriander powder.)
8. Turmeric powder 1/4 tsp.
9. Salt to taste.
10. Mustard seeds 1/2 tsp.
11. Urad dhal  few.
12. Curry leaves few.
13. Hing powder.
14. Oil for tempering.

Method

•  Dry roast karamani in cooker for 2 min and add sufficient water cook for 3 whistels.
•  In a pan heat oil and fry onion,tomato when its fried add coconut and fry  for 1 min finish and cool for 5 min and grind to smooth paste.
•  Open the pressure cooker and add this paste ,sambar power or kulambhu powder,potato ,salt to taste boil till potato is one now add tamarind juice boil till raw smell goes.
•   Last part is tempering heat oil in kadai add mustard seeds,ura dhall wait till it splutters,add one chopped pearl onion,curry leaves fry for 1 min add hing powder and transfer tempering to gravy.

Now your Gravy is ready Serve with White rice,or Ragi balls.

CABBAGE KOFTA CURRY

You all may find lot of version in cabbage kofta Curry,This is easy version of Cabbage kofta Curry.

For Koftas,

1. Cabbage 1/4 portion Grated.
2. Onion finely chopped.
3. Chilly powder 1 tsp.
4. Garam masala powder 1/4 tsp.
5. 1/2 cup Besan powder.
6. Salt to taste.
7. Oil for deep fry

Method

• Grate cabbage and squeeze out extra juice .
• Now add onion to cabbage mix well.
• Add chilli powder,Garam masala powder,Salt and mix well.
• Now add besan powder little by little to make dough so that we can make in to balls.
• Roll dough in to small ball and deep fry these balls and keep it aside.

For curry

Ingredients

1. Onion one Chopped.
2. Tomato one chopped.
3. Cashew nut 4 .
4. Ginger garlic paste 1 tsp
5. Chilli powder 1 tsp.
6. Dhania powder 1 tsp.
7. Garam masala powder 1/2 tsp.
8. Cumin powder 1 tsp.
9. Heavy cream 1 Tbs.(or milk).
10. Oil.
11. Cumin seeds.
12. Poppy seeds 1 tsp.
13. Salt.

Method

• In pan add oil 1 Tbsp when its heated add chasew nut fry and add poppy seeds and fry ,now add Chopped onion fry till its soft at lasat add tomato and fry till tomato becomes tender.
• Cool this sauted mix to room temperature.
• In a blender add this onion and tomato mixture and add chilli powder,dhania powder,cumin powder,garam masala powder,Ginger garlic paste and grind till smooth paste.
• In Pan pour some oil and add cumin seeds when it fried and grinded paste,Salt and add little water with this according to your curry consistency.
• Cook till oil seperates at top.
• Now add heavy cream or milk cook for 3 min .
• Add deep fried koftas and cook for another 5 min in sim.

Now your simple cabbage kofta curry is ready to serve with chappathi ,roti or pulav
This serve for 2.

chettinadu chicken gravy

Ingredients:

Table 1

1.Chicken 1/2 kg

2.Onion-2

3.Tommato-1

4.Ginger-1inch

5.garlic-6 pods

Table 2

To roast and ground

1.Cloves

2.Cinnamon

3.pepercorns-1Tsp

4.Red chilli-8

5.Coriander seeds-2 tsp

6.jeera -1/2 tsp

7.cumin seeds-1/2 tsp

8.Coconut-2 Tsp.

Method.

Marinate the chicken with chilli powder,turmeric,salt for 30 min.

1.take a pan add oil.

2.Fry one onion,ginger,garlic.

3.grind it into a smooth paste.

4.take a dry pan,roast all the ingredients in table 2 and grind to a smooth paste.

5.take a pan,add little oil and fry the onion till it becomes brown.

6.now add the grounded powder mix to it.

7.fry for some time.

8.next add the onion ,ginger ,garlic paste.

9.now add tommto and fry all these things well.

10.now add the marinated chicken pieces to it.

11.mix it well.add salt

12.now add 1 glass of water and close it with a lid.

13.switch off the stove after 15 min.

14.garnish with curry leaves.

EGG CURRY(EGG CUBE CURRY) OR EGG KURMA

Photo Egg kurma with Multi grain chappathi.

EGG CUBE KURMA

INGREDIENTS

FOR EGG CUBE

1. Egg 4.



2. Chopped onion 2 table spoon.



3. 2 green chillies.



4. one tsp of cumin seeds.



5. Turmeric powder 1/2 tsp



6. Salt.

FOR KURMA.

1. One big onion finely chopped.



2. Tomato one finely chopped.



3. Whole garam masala(cloves,cinnamon) for seasoning.



4. Ginger garlic paste 1 Tbspoon.



5. Chilli powder 1 1/2 spoon.



6. Corriander powder 3 spoon.



7. Turmeric powder 1/2 spoon.



8. one Tb spoon poppy seeds.



9. 8 cashewnuts.



10. Grated coconut 1 cup.

Method.

For making Egg cubes.

• Beat eggs



• Add chopped onion,green chillies,cumin seeds,turmeric powder and salt mix well



• Grease inner side of Bowl with oil,pour egg mix to the bowl.



• Steam this mixure like Idly in a closed container till its done .



• Cool to room temp and cut with Knife as cube like panner cubes.

For making Kurma base.

• Heat oil in pan,Add 2 cloves ,Cinnamon stick 1 inch,Fennel seeds,Cardamom 1,wait till its fried.



• Add finely chopped onion,Fry till its light brown,Add little salt to cook soon,Add turmeric powder.



• Now Add 1 table spoon ginger garlic paste,Fry till raw smell goes.



• Now Add tomatoes and fry well .



• Add Chilli powder 1 an d 1/2 spoon of chilli powder(Adjust According to you spice level) ,3 spoon of coriander seed powder Fry for few seconds and add water let this masala cook till masala smell goes.



• Now Grind poppy seeds and cashews and coconut in blender.(poppy seeds and cashews must be soaked in water for 10 min)



• After this masala is cooked Add Coconut paste to it cook till oil floats on top(don't over cook coconut).



• Add Egg cube to it and finish it off .



• Garnish with Coriander leaves (sorry I didn't add this In photo) .

Note :This is great food for parties.Serve with Chappathi,Roti or Rice.

Snake guard curry(Pudalankai kootu)

Today i made snake guard curry, my hubby liked it very much .So i thought of sharing this receipe with u ,so that you can impress your loved ones.

Ingredients

1. Snake guard one
2. Half cup bengal gram.
3. Turmeric powder 1/2 spoon
4. Salt
5. Onion half if its big.
6. Coconut grated one cup.
7. Green chillies 4
8. Red chillies 2

Soak bengal gram for 30 minutes.Cook bengal gram in cooker for one whistle.

Chop snake gaurd and onion into small pieces.

Heat oil in the pan and and do seasoning using mustard, urad dhal,fennel seeds .

After it splutters add red chillies and then add onion,fry till onion turns brown in color.

Now add snake gaurd and fry for 2 minutes.

Add water and bengal gram and boil till veggie is 3/4 done.

Now grind coconut and green chillies and add it to cooking veggie .

Now add turmeric powder and salt.Boil till snake gaurd is cooked .Gravy should be thick, if it is watery boil till its thick

Now your curry is ready you can serve it with rice or chappathi.

Garlic Gravy(POONDU KULAMBHU)

Ingredients

1.Pearl onion(small onion) 10 numbers
2.Garlic Pod 10-12
3.Tomato small size 1
4.Tamarind small lemon size
5.chilli powder
6.Dhania powder
For tempering
Methi seeds,Mustard seeds,urad dhal,Curry leaves 4 pepper.

Method
In kadai pour oil and put methi seeds ,Mustard seeds,urad dhal wait till mustard splutters then add curry leave and pepper wait for 20 seconds now add onion chopped in lenthwise and garlic pods.fry till garlic is light brown in color.Now add finely chopped tomato and fry well for 2 min.Add chilli powder 1 spoon(according to ur spicy level u can increase),Dhania powder 2 spoon and fry for seconds and pour some water make it boil till the raw smell of masala powder goes and now make tamarind juice from lemon size tamarind and add to this gravy then make it boil till oil separates.If you want your gravy to be more thicker u can add spoon rice flour to water and add to gravy boil for 2 min
Serve with Rice.

Note :You can store this gravy for 3 days refrigerated