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Showing posts from July 2, 2013

Pumpkin Raitha/Khovla Raitha/Poosanikkai Thayir Pachadi

Cut and boil pumpkin pieces in salted water till done.
Mix it with curd when cold and temper with mustard, u.dal, red chillies, hing, curry leaves, finely chopped onions. Adding ginger is purely optional.
You can add 1 tbsp of coconut and jeera ground to a paste to this. 

Neermor/South Indian Chaas

Temper 1 tsp of oil with mustard, hing, ginger, chopped curry leaves and coriander leaves. salt to taste. 
Variations:
Add green chutney to it. 
Add finely chopped onions gives a good crunch.
Mixing 1 tsp of Ragi powder to it makes an excellent breakfast.

Salmon Amritsari

Marinate Salmon Fillets in Vinegar for 30 mts.The acids in vinegar infacts partly cooks the fish meat. 
Meanwhile get the batter ready with 1 Tbsp Besan/kadalai maavu/Gram flour , 1 Tbsp curd, 1 Tbsp Chilli powder, Salt,1 egg, few drops of lemon. 
Coat the marinated fish and deep fry crisp. Sprinkle chaat masala and serve with lemon wedges and onion slices. This is an excellent starter.

Limbu/ Lemon Pickle - NO OIL

Pressure cook  lemons till soft say three whistles and 5 mts. Check for the softness, pull apart with fork it should easily tear into pieces.
Powder sea salt and red chillies.
Add this to the cooked lemon with the juice when it is cold. Keep it in sun for a couple of days. 
Pickle is all set. This has a good shelf life, it can be refridgerated to extend the life. Use dry spoon everytime.
1 Lemon would roughly take 15 to 20 Red chillies and 2 tbsp of sea salt. Check and balance the salt and spice to suit your tastebuds.

Red Bell Pepper Chutney

Saute 1 Red Onion, 2 ripe vine tomatoes, 1 big red bell pepper, 2 tbsp channa dal(kachanna bezho/kadalai paruppu) 10 red chillies, hing 1 tsp, curry leaves 1 sprig, coriander leaves 1 handful for about 10 mts.
Sequence is Channa dal, chillies, hing, onion, bell pepper, tomato, curry leaves, coriander leaves. 
Grind together and temper with mustard, u.dal as usual.