SANKARA MEEN KUZHAMBU/RED SNAPPER FISH CURRY

Sankara meen(English:Red Snapper) curry is one of my favourite fish receipe.

my mom used to cook it in a traditional method derived from  my grandma....it always taste delicious and superb.

One day i tried the receipe along with my younger sister koki.We tried our best to get the flavour that matches my mom's...Surprise..it came out very well...we enjoyed the day..

Ingredients
Sankara meen/red snapper fish-1/2 kg

Mustard seeds-1/2 tsp

Onion-2

Tomato-2

Green chillies-3

Curry leaves- 5 or 6 leaves

Tamarind Extract-1 cup(soak 1 lemon sized ball of tamarind in slight hot water and squeeze the juice)

Turmeric powder-1/2 tsp

Chilli powder-2 tsp

Oil-required amount

Salt-required amount

Method

1.Heat oil in the pan.Add mustard seeds,chopped onions to the pan.Saute the onions until it changes golden-brown colour.

2.Now add chopped tomatoes,silted green chillies,curry leaves.Saute it for few seconds.

3.Now add tamarind extract,chilli powder,turmeric powder,salt and required amount of water to the pan.

4.Let the gravy gets boil to little thick state i.e not too loose or thick gravy.

5.Finally add fish to the gravy,let it boil until the fish is cooked perfectly and the  gravy consistency becomes thick.

6.Serve hot with rice.

MULLANGI SAMBAR/RADISH SAMBAR

Ingredients

Mullangi(Radish)- 2
Thuvaram paruppu/Toor dal-1 cup
Onion-1
Tomato-1
Turmeric Powder-1/2 tsp
Chilli Powder-2 tsp
Curry leaves- 4 or 5 leaves
Murungakkai(Drumstick)(optional)-2
Tamarind extract-1 cup(soak lemon sized ball of tamarind in a cup of water,squeeze and extract the juice)
Asafoetida- 1/2 tsp
Small Onion vadam-2 tsp( i always add more vadam for sambar,it gives good flavour and taste)
Oil- 2 tsp
Salt-required amount

Method

 1.Wash  toor dal and boil it in sufficient amount of water,mash it properly and keep it aside.

2.Heat oil in a pan,add chopped onion,saute it well until the raw smell of onion goes off.

3.Now add chopped tomato,turmeric powder.Saute it for few minutes.

4.Then add chopped vegetables(radish,drumstick),extracted tamarind juice,chiili powder,required amount of salt to the content in the pan.

5.Let it boil for some time until all the added vegetables cooked properly.

6.Finally add the mashed dal,reduce the flame and let it cook for 5 minutes.

7.For seasoning:heat oil in  the pan,add asafoetida, small onion vadam,curry leaves and add this to the sambar.

8.Serve hot along with rice.

TOMATO CHUTNEY

Ingredients

Onion-2
Tomato-2
Fennel seeds- 1/2 tsp
Chilli Powder-2 tsp
Mustard seeds-1/2 tsp
Curry leaves- 4 or 5 leaves
Oil-2 tsp
Salt-required amount

Method

1.Heat oil in the pan ,add chopped onions,saute it well till the onion raw smell goes off.

2.Now add chopped tomatoes,saute it for few minutes.keep the content  aside and allow it to cool.

3.Grind this into a coarse paste without adding water and keep it aside.

4.Now take a pan,pour oil into it.Once the oil gets heated,add mustard seeds,wait till the seeds splutter.Then add fennel seeds,curry leaves,fry it for few seconds.

5.Now add the onion-tomato coarse paste,chilli powder,required amount of salt into the pan.Then add little amount of water and let it boil until the chutney gets little thick.

6.Serve hot with idli/dosa/roti/poori.

 

KILLI POTTA SAMBAR

This is my mom's receipe.It's a different version of sambhar prepared without sambhar powder,chilli powder etc..It is quick and simple receipe.My mom frequently prepares this  sambhar,i really love to eat  along with mutton thokku,beautiful combination i can say.

Ingredients

Toor dal-1 cup
Onion-2
Tomato-2
Red Chillies-5
Turmeric Powder-1/2 tsp
Asafoetida-1/4 tsp
Curry leaves-5 or 6 leaves
Garlic-5 cloves
Mustard seeds-1/2 tsp
Tamarind extract(soak lemon sized ball of tamarind in 1 cup of water,squeeze and extract the juice)-1 cup
Oil-2 tsp
salt-required amount

Method

1.Boil Toor dal along with 4 cups of water, chopped onions,tomatoes,garlic,turmeric powder until dal gets cooked(keep aside little amount of chopped onion,tomato for seasoning).

2.Mash the cooked dal  properly and keep it aside.

3.Heat oil in the pan,add mustard seeds.Once mustard splutters,add asafoetida,remaining onion.Saute the onion till it changes colour.

4.Now add tomato,splitted red chillies(if you want it to be spicy you can add more chillies),curry leaves.Fry it for few seconds.

5.Now add the extracted tamarind juice,required amount of salt to the pan.Let it boil for some time say 5 minutes.

6.Finally add the cooked dal content to the pan and  cook it for 5-8 minutes.

7.Serve hot with rice.

MUSHROOM THOKKU

It's a very simple receipe...easy to prepare...but it taste really nice.
I always eat this along with hot rasam sadham,it taste exactly like a chicken thokku.

Ingredients

Button Mushroom (cleaned,sliced)-1 cup
Onion-1
Tomato-1
Mustard seeds-1/2 tsp
Chilli Powder-2 tsp
Coriander Powder-1 tsp
Ginger -Garlic paste-1 tsp
Pepper Powder-1 tsp
Turmeric Powder-1/2 tsp
Curry leaves-5 or 6 leaves
Coriander leaves-required amount
Oil-1 tsp
Salt-required amount

Method

1.Heat oil in the pan,add mustard seeds to the pan.When mustard seeds splutter,add finely chopped onion and saute till the onion changes colour.

2.Now add chopped tomato,ginger-garlic paste,fry it for some time.Then add curry leaves,turmeric powder to the content.

3.Now add chopped mushrooms,chilli  powder,coriander powder,salt to the pan,fry it for few seconds,then add little amount of water.

4.Let it boil for some time till the water gets dried.If you want loose curry you can add water.

5.Finally add pepper powder,fry it for few seconds,so the powder mixed well with the content.

6.Garnish with coriander leaves sprinkled on the top.Serve hot along with rice/roti.

STUFFED VENDAKKAI MASALA

Ingredients

Vendakkai(Okra)-400 gms
Chilli Powder-2 tsp
Turmeric Powder-1/2 tsp
Garlic-5(Crushed)
Coconut(grated)-1 small cup
Salt-required amount
Oil-required amount

Method

1.Mix chilli powder,turmeric powder,garlic,grated coconut,required amount of salt along with litte water(thick mixture) in a bowl.

2.Cut Vendakkai into equal halves (do not cut fully,stop it at the end).Stuff the masala into this and keep aside(gently do stuffing,do not tear the vendakkai).

3.Heat oil in the pan,then shallow fry the stuffed vendakai in the oil till it gets cooked.

4.Serve hot along with rice.

SQUID CURRY

This is the receipe which i have tried  from a TV Cookery show.It is really tasty,came out very well...So here is the receipe....

SQUID (TAMIL: kanavai meen)...I never cooked and tasted this,first time i tried this receipe...enjoyed eating this...going to cook this frequently at home:)

Ingredients

Squid-1/2kg
Onion-2
Tomato-2
Pepper- 1 tsp
Jeera/cumin seeds-1/2 tsp
Turmeric Powder-1/4 tsp
Chilli Powder-2 tsp
Aniseed Powder-1 tsp
Coconut Milk-1 small cup
Coconut oil-2 tsp
Coriander leaves-required amount
Salt-required amount

Method


1.Heat coconut oil in the pan,add pepper,cumin seeds,chopped onions,saute it till onion changes colour.Then add  finely chopped tomatoes,saute it well for 3-4 mins.

2.Now add turmeric powder,aniseed powder,Chilli powder,salt to the content ,Fry it until all the powder cooked well.

3.Finally add fish and required amount of water to the pan.Let it boil for some time,once the gravy becomes thick add coconut milk.

If you dont want to add coconut milk u can skip it  as it is optional.

4.Garnish the curry with coriander leaves and serve hot along with cooked rice.

MUTTON VARUVAL

INGREDIENTS

Mutton - 250 gms
Onions-2
Tomato-2
Ginger-Garlic paste- 1 tsp
Coriander powder-1 tsp
Chilli powder-2 tsp
Fennel seeds-1/2 tsp
Cloves-2
Cinnamon-small stick
Cardamom-2
Salt-required amount
Garam masala powder- 1 tsp
Turmeric powder-1/2 tsp
Oil-required amount
Curry leaves-5 or 6 leaves

METHOD

1.In a cooker add  mutton  along  with chopped onions,tomatoes,ginger-garlic paste,coriander powder,chilli powder,turmeric powder,salt and  little amount of water.Place the cooker  on the stove and let it boil until 5 whistles.Keep it aside.

2.Heat oil in the pan,add fennel seeds,cardamom,cloves,cinnamon,remaining chopped onions.Saute the onion until it changes golden-brown colour.

3.Now transfer the cooked mutton content to the pan,add garam masala powder.Let it boil until the gravy becomes thick(dry).

4.Serve it hot with fried curry leaves garnished on the top for great flavour and taste.

MULLANGI(RADISH) CHUTNEY

This is one of my favourite chutney.Mullangi chutney  is a amazing side dish for  dosa,idly,chapathi.

INGREDIENTS

Mullangi(Radish) -2
Onion -1
Tomato-1
Red Chillies-5
Ginger-one small piece
Curry Leaves-5 or 6 leaves
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Asafoetida-pinch
Oil-required amount
Salt-required amount

METHOD


1.Add oil in the pan,then add chopped  onion,saute it until Onion changes colour.

2.Add finely chopped tomato ,radish to the pan and saute it for nearly 5 minutes.

3.Then add ginger,red chillies,required amount of salt to the pan,mix it evenly.

4.Remove the pan from the stove ,keep it aside and let it cool for some time.

5.Once cooled,grind the contents by adding little amount of water.

6.For Seasoning:Heat oil in the pan,then add mustard seeds,urad dhal,asafoetida,curryleaves for great flavour and add this to the chutney.

MUTTON RASAM

Mutton rasam is the receipe with great flavour,taste and a very nice combination of ingredients.This is the receipe cooked by my husband.I really enjoyed eating this and so much thankful to him for such a wonderful receipe.

Ingredients

Mutton-350 gms
Green Chillies-2
Mustard seeds-1/2 tsp
Pepper- 2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Cumin seeds-1 tsp
Garlic -3
Tomato-2 small size
Curry leaves-required amount
Corainder leaves-required amount
Oil-required amount
Salt-required amount

Method

1.Boil Mutton mixed with turmeric powder,Chilli powder  in  a cooker and let it be on the stove for nearly 6-7 whistles.

2.Grind Pepper,Cumin seeds,garlic together into a coarse paste.Keep it aside.

3.Add oil to the pan,when it gets heated add mustard seeds ,chopped tomatoes,green chillies,add garlic-pepper-cumin paste,curry leaves,corainder leaves ,required amount of salt to the pan.

4.Now add boiled mutton to the pan,reduce the flame and let it boil for nearly 10 minutes.

5.Serve it hot with rice,roti or dosa,idly.

CHILLI CHICKEN

Ingredients
Chicken(Boneless & Leg )-300 gms
Chilli Chicken Masala - 2 tsp
Curd- 1 tsp
Salt-required amount

Method


1.Marinate Chicken,Chilli Chicken Masala,Curd,Salt.Mix it well and keep it aside for really half an hour.

2.Add oil to the pan,when it gets heated ,add chicken to it and deep fry until it gets cooked well.

3.Garnish it with Curry leaves(fried) for great flavour.Serve it hot.

GINGER GARLIC CHICKEN

Ingredients

Chicken-300 gms
Ginger-1 big piece&Garlic- 2 pods(crushed together not a fine paste)
Onion finely chopped-1
Tomato finely chopped-1
Green Chillies -2
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Chilli Chicken masala-1/2 tsp
Mustard seeds-1/2 tsp
Oil- 1tsp
Curry leaves chpped-required amount
Corainder leaves-required amount
fennel seeds-1/2 tsp
Salt-required amount

Method


1.Add oil to the pan when it gets heated add mustard seeds, fennel seeds,finely chopped onions.Saute it till the onion changes to slight golden-brown colour.

2.Add crushed Ginger-Garlic,Green Chillies,then add chicken to the pan.

3.Toss it for a minute,Then add Turmeric powder,Chilli powder,chilli chicken masala,mix it evenly and then sprinkle litte amount of water to the pan.

4.Reduce the flame,let it boil for nearly half an hour in a low heat.

5.Add required amount of water to the pan if u want loose curry or else sprinkle water.

6.Serve cooked chicken garnishing with  Curry leaves,Corainder leaves chopped.

PEPPER CHICKEN CURRY

Ingredients

Chicken-300 gms
Mustard seeds-1/2 tsp
Aniseeds-1/2 tsp
Onions-2
Tomatoes-2
Coconut(grated)-  3 tsp
Ginger-Garlic paste-2 tsp
Corainder leaves(chopped)-required amount
Curry leaves-required amount
Pepper powder(coarsely grinded)- 1 1/2 tsp
Chilli powder- 2 tsp
Turmeric powder -1/2 tsp
Oil-4 tsp
Salt-to taste


Fry 1 onion,1 Tomato in a oil separately and grind this to a paste.keep it aside

Method

Heat oil in a pan/kadai.Add mustard seeds,aniseeds-when mustard cracks,add finely chopped Onion.Fry it well till it changes golden-brown colour.

Add tomato to the pan,saute it along with the onion.

Now add grinded onion-tomato paste to the pan ,add ginger-garlic paste,mix it well.

Add chicken,Turmeric powder,Chilli powder,hence mix it well.Slow the flame,fry it for 2 mins.

Add 1 cup of water to the pan,salt to taste.Let it boil for 15 mins.

Once the gravy becomes thick,add cocunut paste,pepper powder.

Garnish with coriander leaves and hence ready to serve.

Egg-Pepper Curry

Ingredients:


Eggs-3
Onions-2
Tomatoes-2
Garlic(crushed into a paste)-2 tsp
Curry leaves-required amount
Mustard-1/2 tsp
Pepper Powder-1 tsp
Chilli Powder-1 tsp
Coriander Powder-2 tsp
Turmeric Powder-pinch
Oil-4 tsp

Method

Boil eggs and cut it into two halves.Keep it aside.

In a kadai/pan,heat 4 tsp of oil.Add mustard,when it cracks add finely chopped onions.Fry it well till it turns golden-brown colour.

Add Tomatoes to the pan,Saute it along with the onions.

Now add garlic paste,curry leaves,mix them well.

Add chilli powder,turmeric powder,coriander powder,salt to taste.Fry till the powders get mixed.

Add little amount of water to the pan,let it boil for 3 mins,then add pepper powder to the pan.

Add boiled eggs to the mixture and boil it for 5 minutes.

Once the gravy becomes thick,it is ready to serve.

About Me

This is my first day of  blogging.I am always interested to start a blog like this to share my receipes which i learnt from my mom,books etc,etc...I am not a great cook but not a bad cook....