Fish fry - 1

Ingredients:

Vanjarai/Thilappia - 1 pound or 1/2 kg
Turmericpowder - 1/4 tsp
Chilli powder - 1/2 tsp or as per need
Lemon - 1 - prepare juice of this lemon
Ginger garlic paste - 1 tsp
Salt - 1/2 tsp or as per need
Bread crums - 10 tsp(optional)
Oil - to fry

Method:

1. Clean the fish and drain water completely, say press using a hand tissue to absorb water.
2. Then add turmeric powder, chilli powder, ginger garlic paste and salt and marinate for 30 mins to 1 hour.
3. Before frying, spread little bread crums in a plate, say 1 tsp and take a piece of fish and spread front, back and all sides.
4. Heat a pan and put the fish pieces in the pan and add 1 tsp of oil to each peace.
5. Turn them until cooked well.

Note:

Egg kurma, and this kind of fish fry will be the best combination.

KaaraPaniyaram

Ingredients:

Dosa/Idly Batter - 1 cup
Onion - 1 - chopped
Green chilli - 3 - chopped
Curry leaves - few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tps
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Oil - 2 tsp
Salt - less than 1/4 tsp(if needed)

Method:

1. Heat oil in a pan, splutter mustard and cumin seeds. Add urad and Channa dal, then add onion, green chilli and curry leaves and fry until you see golden brown in onion. Let it cool for some time.
2. Mix the fried items with the batter and add salt(if needed) and mix well.
3. In the paniyarm making vessel, in each hollow add 2 drops of oil. Take the batter in a ladle and fill each hollow and close the lid for 2 min. (Note: Keep the gas in low flame)
4. Take the lid after 2 mins and turn each paniyaram to its rear, and leave it for one min. Now its ready!

Note:

If the Idly batter is bitter, you can try this. Also you can try uthappam. To reduce the bitterness, add a pinch of baking soda along with the batter. Coriander chutney, peanut chutney, coconut chutney, Kaara chutney are the best side dish for this kaara paniyaram.

Vegetable Kuruma - 1

Ingredients:

Carrot - 2 nos- cut into small pieces
Beans - 10 nos - cut into small pieces
Green peas - A hand full
Potato - - 1 nos - cut into small pieces
Big Onion - 1
Tomato - 2(medium)
Cumin seeds - 1 tsp
Grated Coconut - 3 tsp
Green chilli - 3 and chilli powder - 1/4 tsp(if needed)
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few
Coriander leaves - few

Method:
1. Grind coconut along with 1/2 tsp of cumin seeds and green chillies and keep it aside.
2. Heat oil in a pan, splutter cumin seeds, add onion, curry leaves and turmeric and fry well
3. Add tomato and fry till oil gets separated.
4. Add vegetables, salt and mix well and let the vegetables to cook for 5 mins.
5. Add the grinned coconut paste now and check for spice and salt. Add more if needed.
6. Let it cook for few more minutes. Finally add coriander leaves.

Note:

Most of us know the only side dish for Poori/Bhatura as potato. Try this! Also for roti, Pulav you can try this as side dish. People who don't like garam masala taste will definitely like this kind of kuruma.

Thakkali Chutney

Ingredients:

Big Onion - 1 - chopped
Tomato - 2 - chopped
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1/3 tsp
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Curry leaves - few

Method:

1. Heat oil in a pan, splutter mustard seeds, add onion and curry leaves.
2. Fry onion until golden brown and add tomato, turmeric powder, chilli powder, salt and fry till oil gets separated.
3. Taste for salt, and add sugar now and mix well.

Note:

Easily you can prepare this dish. Have this with chappathi/roti, rice and idly. If you fry it for more time, the reddish color will turn into maroon color and it wont get spoil for more hours. If you go for a long drive and don't wish to have food outside means you can take this along with chappathi/roti, idly. Specifically if you prepare this dish for idly, use sesame oil.

Mutton Chopps Kuzhambu/ Lamb Chopps Curry

Ingredients:

Mutton Chopps - 1 pound or 1/2 kg
Onion - 1(big) - chopped
Tomato - 1(big) - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Grated coconut - 4 tsp
Poppy seeds - 1/4 tsp
Ani seed/Sombu - 1/2 tsp
Chutney dal/Pottukadalai - 1 tsp
Green chilli - 4 nos
Cloves - 4 nos
Cinnamon - 4 nos
Oil - 3 tsp
Salt - 1/2 tsp
Curry leaves - few
Coriander leaves - few


Method:

1. Dry roast, coconut, green chilli, poppy seeds, chutney dal, aniseed-1/4 tsp, 2 cloves, 2 cinnamon and grind it to a fine paste and keep it aside.
2. Heat oil in a pan, add 1/4 tsp of aniseed, 2 cloves and 2 cinnamon sticks and let it splutter.
3. Add onion, turmeric, salt and fry till onion turns golden brown.Add ginger garlic paste and fry for 2 mins.
4. Add tomato and fry till oil gets separated.
5. Add mutton chopps now and let it cook. You can cook this in a pressure cooker also so that the bones get cooked well.
6. When the chopps are cooked well, add the grinned coconut paste and let it boil for 10 mins. Do not add this before, because of chutney dal and poppy seeds, it'll become thick soon and it wont taste good. Add more salt if needed.

Note:

In my home, only for diwali my mom will prepare this. Very nice combination for idly and rice. If you have this with rice, chukka mutton fry will be the best side dish.

Peanut/Verkadalai Chutney

Ingredients:

Coconut - 3 tsp
Peanut - 2 tsp(roasted)
chutney dal/Pottukadalai - 1 tsp
Green chilli - 2
Tamarind - 1/4 lemon size or 1/4 tsp if paste
Smaill onion - 2(optiomal)
Ginger - very small piece
Salt - 1/4 tsp or as per need
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - a pinch
oil - 1 tsp
Curry leaves - few

Method:

1. If you have raw peanuts, roast it for some time in a dry pan and peal of the skin.
2. Grind coconut, peanuts, chutney dal, green chilli, onion, ginger, tamarind and salt.
3. Heat oil in a pan, splutter mustard seeds and urad dal, add curry leaves, turn off the gas and add hing and add to chutney. Taste for salt and add more if needed.

Note:

For kaara paniyaram, yummi yummi combination is this peanut chutney.

Medhu Vadai / Urad dal vada

Ingredients:

Urad dal/Uzhundhu - 1 cup
Rice flour - 1 tsp
Onion - 10-25(small) or 1 (big) - chopped
Green chilli - 2 or 3 - chopped
Curry leaves - few
Coriander leaves - few
salt - 1/2 tsp or as per need
Oil - to fry

Method:

1. Soak urad dal exactly for 20 - 30mins. Do not soak for more hours.
2. Grind urad dal/uzhundhu without adding water. You grind this in a blender/Mixi
3. If needed add 1 or 2 tsp of water. Do not add more then vadai will suck more oil and it wont be good to have.
4. Add rice flour, onion, green chilli, curry leaves, coriander leaves, and salt to the grinned urad dal and mix well. Batter shoul be very thick.
5. Heat oil in a pan, add a little amount of batter to oil and see if oil is ready.
6. Touch hand in water and take a ball of batter, flatten it and with your thumb put a hole and leave it in oil. Unable to put a hole, leave it.
7. Let it cook for few mins, approximately, when you see medium brown color you can take it out from oil.

Note:

Coconut chutney is the best combination for this. We can also make sambar vadai, Dahi vadai/Thayir vadai. Chicken/Mutton gravy will also a wonderful for this. Most popular snack in south india,especially in south india, in all tea shops we will get this vadai.