SWEET AND SOUR BITTER GOURD

 

SWEET AND SOUR BITTER GOURD

500 gm bitter gourd, sliced finely

150 gm big onion, sliced finely

6 garlic, pounded coarsely

3-4 dry chilie,broken in pieces

1 tsp mustard seeds

1 tsp fennel seeds

Kari leaves

5-6 tbsp oil

1/2 cup thick tamarind juice, this dish must have the sweet and sour taste so add to your taste.

11/2 cup of water, add more hot water if needed.

2 tbsp chilie powder

1 tsp turmeric powder

5-6 tbsp of sugar, add more if needed

2 tsp of salt.

1.          In a pan heat the oil when is hot add in the mustard seeds and fennal seeds.Mix the add in the karileaves and dry chilie.

2.          Then add in the bitter gourd mix well and add in the water. let it cook until the bitter gourd is cooked and soft.

3.          Now add in the tamarind juice and all the rest of the ingredient mix and let it cook till the oil rise. check the taste it must be sweet, sour and a bit bitter. Remove from the heat and serve.

 

VEGETARIAN FISH CUTLET

 

VEGETARIAN FISH CUTLET

250 gm vegetarian fish, cut into pieces and flaked.

100 gm cabbage, shredded finely

1 cup grated coconut

6 tbsp kadalai paruppu flour*

100 gm onion, sliced finely

50 gm garlic, minced

50 gm ginger, minced

2 red chilies, to your taste sliced finely

3-4 chilie padi, to your taste chopped

4 sprig of curry leaves,chopped

4 sprig of coriander, chopped

1 tsp turmeric powder

1 tsp fennel powder

1 tbsp fennel seeds

Salt to your taste

Oil for deep frying

Mix all the ingredients [ except the oil] in a bowl. Shape into vadai.

Heat oil and fry the cutlets till golden brown. Remove from the oil. Serve with rice and sambar.

*the kadalai paruppu flour is the binding agent you may need more or less. In case the vadai break when frying add a bit more.

 

VEGETARIAN SURA PUTTU

  

VEGETARIAN SURA PUTTU

250 gm vegetarian fish, slice and flaked

1 cup full grated coconut

2 onions, sliced

4 green chilies, sliced

3 garlic, chopped finely

4 cm piece ginger, chopped finely

1 /2 tbsp fennel seeds

1 tsp urad dhal

3 dry chilies broken

1 tsp turmeric powder

4 spring kari leaves

½ tsp aji no moto, if you like

¼ cup water

Salt to taste

Water ¼ cup

2 tbsp of lime juice, add when you remove from the heat.

1.          Mix the fish and the coconut together.

2.          Heat a add in the oil when oil is hot. Add in the fennel seeds,urad dhal,kari leaves and the dry chilies mix. Then add in the onion,ginger,garlic and green chilies mix well.

3.          When it is very fragrant add in the water and turmeric powder and salt. Mix well then add in the the fish mixer and stir fry till a bit dry. Remove from the heat and add in the lemon juice. Mix well ready to serve.

 

VEGETARIAN FISH CURRY

 

VEGETARIAN FISH CURRY 

500 gm vegetarian fish, cut into sliced and fried.

400 gm round brinjal

5-6 tbsp oil

1 tsp fenugreek seeds

200 gm small onion,  sliced

10 small garlic

3 green chilie

Kari leaves 

2 small tomato, cut into wedges

1 tbsp chilie powder

1 1/2 tbsp coriander powder

3 !/2 tbsp fish curry powder

1 tsp turmeric powder

100 gm tamarind, I like my fish curry  a bit sour. you can reduce.

5 cup water

1 cup thick coconut milk

1 tsp salt 

 1.Squeeze tamarind in the water and keep a side. Mix all the spice powder and keep a side.

2. Heat the oil and when hot add in the fenugreek seeds. And mix then add in the onions, garlic and kari leaves fry till light brown add in the chilie and tomato mix well. Then add in the brinjal and and the curry powders mix well.

3 Then pour in the tamarind juice mix well. Let it come to boil and let the brinjal cook.when the brinjal is cooked add in the thick coconut milk and the fried vegetarian fish and salt to taste. Mix well it comes to a boil and remove from the heat.  serve with rice

 

GREEN CHICKEN

 

GREEN CHICKEN

1.kg Chicken, cut into small pieces 

300 gm onion

50 gm garlic

50 gm ginger

100 gm green chilie

5-6 chilie padi, if you like it spicy

1 cup full pudina leaves, chopped

1 cup full coriander leaves, chopped

Grind all the above ingredients  coarsely with a little water.

 ¼ cup Oil

½ cup yoghurt

 ½ tsp of Pepper powder

2 tsp Garam masala powder

 ½ tsp Turmeric powder

  2 tsp Coriander powder  
1 tsp Fennel powder

1 cube of chicken stock

Salt to taste

2 tbsp of lime juice or vinegar

Method
1.  Heat oil in a pan, saute the paste. till the oil rise then add chicken,  yoghurt,pepper powder,turmeric powder,garam masala powder ,fennel powder,salt,chicken stock and coriander powder mix well and cover the pan cook stirring now and then for 15 mints more or less.

2. By now chicken water must have come out if not add ¼ cup water and mix well Cook  till the oil rise and the chicken is cooked and with a thick gravy. add in the lime juice and mix well. the chicken is ready to serve