PRAWN FRY

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Ingredients:

Prawns  --  1/2  kg
onions -- 1 cup (finely chopped)
tomatoes  -- 1/2  cup (finely  chopped)
turmeric  powder -- 1 tsp
chilly  powder --  4  tsp
coriander powder -- 4  tsp
grated coconut  --  1/2 cup
aniseed  -- 1 tsp
garlic  -- 4  or 5  cloves
salt  --  to taste
curry leaves - a  few leaves
oil  --  5 tsp

Method :

Grind  coconut , aniseed and  garlic  to a  fine paste.
Place  a  kadai  and  heat the oil.
Add  onions  and  tomatoes  and fry.
Then add  prawns and turmeric paste  , chilly  powder, coriander powder  and fry it for sometime.
Finally add  the  coconut  paste  , salt  and  curry  leaves  and fry  until  deep brown  and  serve  hot.

FISH FRY

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Ingredients:

Fish  --  12  pieces

Chilly powder  --  2  tsp
Coriander powder  --  2 tsp
Turmeric powder  --  1/2 tsp
Tamarind  paste  --  1 tsp
salt  -- to taste
oil   --  1/2 cup

Method:

Mix  all  the  ingredients  except oil .
Add  all  the fish  pieces and  keep it aside  for  1  hour.
Place  a frying  pan and  heat  the oil.
Add  3  or 4 pieces  and  fry.
Like this fry  all the  pieces .
Serve  hot.

Chidambaram Brinjal ( kathirikkai ) kosthu

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Ingredients:

Brinjal  --  1/2 kg

sambhar  onions  --  2 cup

tamarind  paste --  2  or 3  tsp

red chillies --  15

coriander seeds  --  4 tsp

bengal  gram  --  4  tsp

turmeric powder  --  1/4 tsp

mustard  seeds  --  1  tsp

asafoetida  --  1/2 tsp

curry  leaves  --  a  few

salt  --  to  taste

oil  --  2  cups

Method:

Place  a frying pan  on  fire and  pour 2  tsp  of  oil  and heat.

Add  chillies , bengal  gram  and coriander  seeds  and  fry  it .

When  the  seeds  splutter  stop  the  fire and grind it to fine powder.

Heat  1/2 cup of  oil in another kadai  and fry onions and brinjal one by one.

Mash  all  the  brinjals  with  a  fork and keep both onions and brinjal aside.

Now  add all the  remaining  oil  and heat.

Add  mustard  seeds, asafoetida  and curry  leaves.

When the  seeds  splutter  add mashed  brinjal, fried  onions,  tamarind paste,

turmeric powder, salt and  finally  the powder.

When the kosthu  releases  oil,  stop  the fire and transfer into a dry bowl.

Serve  hot  with hot idlies.

A  very  famous dish  in Chidambaram.

Health tips

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 Important  20  health  tips  which  impressed  me  very  much . Please  have  a  look  and  try  to  follow  if  you  can.

1. Eat mostly plants.

(Have meat as a side dish instead of the main dish)

2. Put family first.

(Time with family is priceless)

3. Take a walk.

(Our legs are meant to move us, so move)

4. Drink a glass of red wine daily.

(It's been a practice for centuries, it must be good)

5. Reduce and manage stress.

(Stress kills, so avoid it or deal with it)

6. Have a purpose.

(Be excited when you wake up each morning)

7. Get outdoors.

(We came from nature, go back for a visit)

8. Be grateful.

(Appreciate what you got and you will get more)

9. Have fun.

(Do things that you enjoy)

10. Maintain a healthy body weight

(Move more, eat less)

11. Get regular exercise.

(Push and pull heavy things)

12. Love and laugh

(Preferably both at the same time)

13. Snack on nuts

(The most nutrient dense food in the world)

14. Give something back.

(If you want to get, you have to give)

15. Eat a large breakfast.

(Your mother was right...again)

16. Eat a medium lunch

(It's a lunch break, not a lunch buffet)

17. Eat a small dinner

(Enough eating already)

18. Drink plenty of water.

(It's the basis of all living things)

19. Sleep when it's dark.

(There is a reason why we can't see in the dark)

20. Learn new things.

(You live, you learn)

yennai kathirikai kuzhambhu

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Ingredients :

Tamarind paste -- 1/2 cup

sambhar onions - 1 cup (finely chopped)

garlic -- 1 cup

tomatoes -- 2 (finely chopped)

kathirikai - 5 or 6 ( cut only in the centre)

grated coconut -- 1/4 cup

chilly powder -- 4 tsp

coriander powder -- 4 tsp

turmeric powder -- 1 tsp

curry leaves -- a few

salt -- to taste

oil -- 1 cup

water -- 2 cups

kurry vadagam -- 1 tsp

or

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

asafoetida - a little

fenugreek seeds - 1/4 tsp

Method :

Heat oil in a thick-bottomed vessel , add kurry vadagam .

Instead of that use mustard seeds, cumin seeds, fenugreek seeds, asafoetida.

When the seeds splutter , reduce the heat and add onions , garlics , tomatoes and kathirikai one by one and stir-fry for 5 minutes .

Add water, tamarind paste , chilly powder, coriander powder, turmeric powder and salt and cover and simmer for 10 minutes.

In the mean time grind the coconut into a fine paste.

After 10 minutes add the coconut paste and curry leaves and simmer for

another 10 minutes. The excess oil released from the kuzhambhu , stop the

flame and transfer the kuzhambhu into a bowl.

Serve hot with rice .

Pakoda kurma

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 Pakoda  Kurma


Ingredients :   

For kurma :

Onions  --  1

Tomatoes  --  2

Grated  coconut  --  2  cups

Fried gram --  ½  cup

Green  chillies – 7  or  8

Ginger  --  1  inch  piece

Garlic  --  8  cloves

Fresh  coriander  leaves  -- a  few  leaves

Cloves  --  2

Cinnamon  --  1 inch

Coriander  seeds  --  ½ tsp

Cumin seeds  --  ½ tsp

Oil  -- 3 tsp

Ghee  --  1  tsp  (to fry)

For pakoda:

Oil  --  3  cups (to  fry)

Bengal gram – 3  cups

Sambhar  onions – 1 cup(finely  chopped )

Green  chillies – 6

Garlic  --  3  cloves

Cumin seeds --  1tsp

Coriander  leaves  -  a  few 

Method :

Soak  the Bengal gram  in  water for  1  hour.  Drain and  grind  to  a  paste  along  with  garlic, cuminseeds  and chillies  using  very little

Water. Then  mix coriander  leaves,salt and onions with it. Heat  the  oil  in  a  kadai  and  make small  pakodas  and  keep  aside.

In the  mean  time  , heat  1  tsp  of  oil  and  1  tsp of  ghee  in  a  pan and  add  all  the  ingredients  except  coriander  leaves  , onions  and  tomatoes given  above  for  kurma  preparation.  Stir –fry  the  ingredients  for  3  or  4  mins  in  a  slow  flame.  Allow  it  to  cool  and  grind  to  a  smooth  paste  and  keep  it  aside.

Now  heat  2 tsp  of  oil  in  a  kadai  and  add  chopped  onions  and  tomatoes  one by one  and  stir-fry  for  a  minute. Then  add  the  paste  ,  water and  salt  and  bring  to  a  boil  for  10  minutes.

Finally  stop  the  fire  and  add  the  pakodas  to  the  kurma.

Garnish  with  chopped  coriander  leaves  and  serve  hot  with  rice.  

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