Fish Curry

Ingredients: for fish curry:

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

How to make curry fish:

1. Cut the fish into medium-sized pieces.
2. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
3. Chop one onion finely and grind the other one.
4. Add the chopped onion to the ghee in the pan and fry until golden.
5. Add all spices and cook stirring for 10 seconds.
6. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
7. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
8. Serve the indian fish curry hot with rice or roti.

Egg Biryani

Ingredients:
Basmati Rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Green Chilli (thin-sliced) 2
Cloves 2-3
Black Pepper 6-7
Bay Leaves 2
Brown Cardamom 1
Green Cardamom 2
Red chilli powder 1 tsp.
Coriander Powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon Sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable Oil 4 tbsp.
Salt to taste
Chopped Coriander Leaves

Method:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

Chicken Fry

Ingredients:
Chicken Fry
Black Pepper 1 tbsp
Garam Masala Powder 2 tbsp
Chilli Powder 1 tbsp
Coriander Powder 1 tbsp
Lemon Juice 2 tbsp
Dry Fenugreek Leaves 1 tbsp
Vegetable Oil
Salt to taste

Method:
1.Cut chicken into desirable pieces.
2.Bring all the ingredients to a paste and to a boil with little water.
3.Add chicken. Simmer for 15-20 minutes until chicken well done.
4.Add dry fenugreek leaves at the end. No gravy should be left at the end.
5.In a hot skillet 2 tbsp oil, fry Chicken till brown.

Garnish with onions and tomatoes.

Chow chow poriyal/ Spicy chayote curry

Ingredients

Chow chow- 2 number

Garlic- 10 pods (I used 5 large pods)

Onion-1 number

Roasted and ground fennel seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

Salt- to taste

Red chilli powder- 1/2 tsp

Gram dall- 1 table spoon

Oil as needed

For tempering

Mustard seeds-1/4 tsp

Gram dall - 1 tsp

Red chilli- 1 number

Curry leaves

Method

Roast the gram dall till golden color and grind it .

Chop onion and garlic very finely.

Peel and seed the chow chow and cut into medium sized cubes.

Heat oil in a skillet , temper the mustard seeds, gram dall, chilli and curry leaves.

Add onion and saute for 2 minutes.

Add chow chow cubes and fry for another minute.

Add adequate water, turmeric powder, fennel seed powder, salt, chilli powder and garlic to the skillet.

When the veggie is 3/4 done, add gram dall powder and cover the vessel.

If needed add some more water .

When all the water is well absorbed, turn off heat and serve.

Alternate:

You can use snake gourd instead of chow chow and prepare the curry in the same method.

Kathirikai Poriyal

Ingredients:
Brinjal-5
onion- 1/2(big,sliced)
garlic-5 (sliced)
tomato- 1 (small,chopped)
curry leaves-few
corriander leaves
turmeric powder- 1/4 tsp
sambar powder-1 tsp

Procedure:
Heat oil in kadai and season with mustard seeds, urad dal and channa dal. Then fry onions, garlic,curry leaves and turmeric. Add brinjal,salt and saute until color changes. Cook until 1/4th done. Then add tomatoes and sambar powder and cook until done. Finally stir in corriander leaves. Serve with plian rice, sambar or roti.

Beans Poriyal

Ingredients
Beans - 1/2 lb
Onion - 1/4 chopped
Green chilly - 2
Grated coconut - 4 tbsps
moong dal / Pasiparuppu - 3 tbsps

Method
1. Wash and 3/4 cook the moong dal adding enough water. (Dont overcook the dal)/ Drain any excess water and keep it aside.
2. Wash and slice the beans thinly.
3. Heat little oil in a pan , add the chopped onion and grenn chilly and fry until soft.
Add the sliced beans and sprinkle some water and cook on medium flame.
4. Once the beans is done, add the cooked moong dal and salt. Mix everything together.
5. Finally add the grated coconut and serve as a side dish with rice and sambar.

Vendakkai/Okra Fry

Ingredients

Vendakkai/okra- 300 gms(see to that they are yound and tender)
Onion- 1 sliced thinly
Chilli powder- 1 tsp or acc to taste
Turmeric powder- ¼ tsp
Curry leaves- 1 or 2 sprigs
Salt to taste
Oil for deep frying

Method

Wash and dry the okra in paper towels(make sure it is dried well). Cut into medium rounds.
Heat oil in a pan and deep fry till they are brown. Finally when you are done frying the okra pieces fry the onions till dark brown. Off the stove and fry the curry leaves. Add the fried onions and curryleaves to the fried okra. Add salt, turmeric powder and chilli powder and toss well so that it is well mixed. It can be called as okra chips too.
Serve with rice and Sambar or Tomato rasam.