மீன் பக்கோடா!!

After a few months I am again coming to my kitchen with a different recipe. This one is a very old one which I used to make and serve in dinner parties. That is Fish pakoda. It is suitable as a starter or a delicious accompaniment for Pulav varieties. Usually I make this with Vral meen. Koduva also suits very well. But I personally think that Kingfish is little bit smelly. Now we can go in to the recipe! 

FISH PAKODA

Ingredients needed:. 

Fish pieces -750 gm

Chopped onion-2

Finely chopped green chillies-2

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- half sp

Ginger garlic paste- half sp

Salt to taste

Chopped coriander- 2 tbsp

Lime juice- 2 tsp

Enough oil to cook and deep fry. 

For the batter: 

Egg-1

Gram flour- 1 cup

Chilli powder-1 tsp

Salt to taste

Enough water to make batter 

Procedure; 

Wash the fish pieces, and add the lime juice, little salt and the turmeric powder.

Mix well and let it soak for 20 minutes.

Now wash again the pieces and all the odour will go out.

Boil the pieces with enough water.

When they are cooked, drain out the water.

Remove the skin of the fish pieces and take out the flesh cleanly.

Mash them like bread crumbs.

Heat a kadai and pour 3 tbsp of oil.

Add the onions and fry them well with the GG paste and the green chillies.

Then add the fish with coriander leaves, salt and the powders.

Cook on slow fire for 5 minutes mixing well in intervals.

Allow it to cool.

For the batter, beat well the egg.

Add the gram flour, chilli powder and salt.

Add enough water to make a batter like dosa batter.

Now add the cooked fish and mix well.

In hot oil, drop spoonfuls of batter.

Fry them to golden brown.

Enjoy these starters with your beloved ones!  

மீன் பக்கோடா!!

After a few months I am again coming to my kitchen with a different recipe. This one is a very old one which I used to make and serve in dinner parties. That is Fish pakoda. It is suitable as a starter or a delicious accompaniment for Pulav varieties. Usually I make this with Vral meen. Koduva also suits very well. But I personally think that Kingfish is little bit smelly. Now we can go in to the recipe! 

FISH PAKODA

Ingredients needed:. 

Fish pieces -750 gm

Chopped onion-2

Finely chopped green chillies-2

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- half sp

Ginger garlic paste- half sp

Salt to taste

Chopped coriander- 2 tbsp

Lime juice- 2 tsp

Enough oil to cook and deep fry. 

For the batter: 

Egg-1

Gram flour- 1 cup

Chilli powder-1 tsp

Salt to taste

Enough water to make batter 

Procedure; 

Wash the fish pieces, and add the lime juice, little salt and the turmeric powder.

Mix well and let it soak for 20 minutes.

Now wash again the pieces and all the odour will go out.

Boil the pieces with enough water.

When they are cooked, drain out the water.

Remove the skin of the fish pieces and take out the flesh cleanly.

Mash them like bread crumbs.

Heat a kadai and pour 3 tbsp of oil.

Add the onions and fry them well with the GG paste and the green chillies.

Then add the fish with coriander leaves, salt and the powders.

Cook on slow fire for 5 minutes mixing well in intervals.

Allow it to cool.

For the batter, beat well the egg.

Add the gram flour, chilli powder and salt.

Add enough water to make a batter like dosa batter.

Now add the cooked fish and mix well.

In hot oil, drop spoonfuls of batter.

Fry them to golden brown.

Enjoy these starters with your beloved ones!  

பேபி கார்ன் 65!!

This baby corn fry was very tasty when I tried it with a little chicken 65  masala.. Suits well as a side dish with sambar sadham and simple pulao varieties!!  

 

BABYCORN 65 

Ingredients needed: 

Baby corn – 2 pockets [ 20 pieces]

Chilli powder- 2 sp

Soya sauce- 1 tsp

Chilli sauce- 1 tbsp

Ginger garlic paste- 1 tsp

Orange colour powder- a pinch

Plain flour- 3 tbsp

Corn flour- 1 ½ tbsp

Salt to taste 

Procedure: 

Wash the babycorns.

Add all the ingredients and mix well.

Allow it to marinate for 30 minutes.

Deep fry the baby corns in hot oil to golden brown.

Tasty baby corn 65 is ready to serve!!

 

கை முறுக்கு!

This is one of the most famous and special snack of Tamilnadu. Usually this kaimurukku is prepared with raw rice in most of the homes. But we can get kaimurukku from shops which are prepared in par boiled rice. This one is prepared with par boiled rice [Idli rice.] My sister is making this kaimurukku skillfully and beautifully always! You can see yourself in this snap that she is an expert. And the taste is so delicious!! Now the recipe follows!

 

 

KAI MURUKKU:

Ingredients needed:

Idli rice- 1 cup

Fried black gram powder- 2 tbsp

Butter- 1 tbsp

Gingelly seeds- half sp

Cumin seeds- half sp

 

asafetida powder- half sp

 

Salt to taste

Procedure:

Soak the idli rice in enough water for 4 hours and grind with little water to a thick smooth paste.

Put the ground paste in a white cotton cloth and cover it with the corners.

Put a weight on it for some time.

The excess water will be drained in this way.

Roast the black gram in a dry pan.

When a nice aroma floats on air, take away the pan from the fire.

Let it cool and grind it to a fine powder.

The important thing is that the dal should not be fried to golden brown.

 

slightly roast the gingelly and cumin seeds and allow them to cool.

Mix the black gram powder, butter, cumin seeds, gingely seeds, asafoetida powder and salt with the ground rice paste and mix well to a smooth thick dough.

Make ‘kai murukku’ like this with your fingers! 

 

 

 Thanks for google!

 

அவல் பாயசம்!!!

AVAL PAYASAM [RICE FLAKES PAYASAM]:

Serving this delicious dessert [payasam] prepared with rice flakes is a nice way to treat your guests graciously at the end of a fantastic meal! This payasam can be prepared with red rice flakes also!

 

 

 

Ingredients:

 Aval – half cup

 Sago [javvarisi]- 2 tbsp

 Raw rice- 1 tbsp

 Ghee- 3 tbsp

 Cardamom powder- half sp

 Sugar- 1 ½ cups

 Warm Milk-1 litre

 Cashew nuts-8

 Poppy seeds [optional] - 1 tsp

 Raisins- 1 tbsp

 Cashew nuts for frying-2 tbsp

Procedure:

 Heat a pan and pour 1 tbsp of ghee.

 Add the aval, sago and the rice and fry them on slow fire until they become slightly golden brown.

 When cooled, powder them coarsely.

 Soak this powder in the slightly warm milk mixing thoroughly without any lumps.

 Let it stand for 15 minutes.

 By this time the powder will be absorbed in the milk.

 Mix well and pour it in a vessel.

 The mixture must be watery.

 If the mixture is too thickened, some more milk must be added.

 Boil it on slow fire.

 It will be cooked immediately.

 Grind the cashew nuts and poppy seeds with some milk to a fine paste.

 Add this to the boiling milk and mix well.

 Finally add the sugar and the cardamom powder.

 Boil for some minutes.

 Finally add the fried cashew nuts and the raisins with the ghee.

 

JEERAGA RASAM!!

Though this rasam is very different, It is  quite easy to prepare .  Red ripe tomatoes are needed for this rasam.  They must be juicy . Any kind of poriyal or kootu goes well with this rasam.

 

 

ஜீரக ரசம் 

Ingredients needed:

 Tomatoes [ medium size]-5

Tamarind- a gooseberry size

Curry leaves- 1 arc

Cummin seeds- half tsp

Mustard seeds- 1 tsp

Asafoetida- a small piece

Turmeric powder0- half sp

Salt to taste

Tuar dal- 1 tbsp

Oil- 1 tbsp

Red chilli- 1 

Procedure:

Soak the tamarind in a cup of warm water for 30 minutes and then extract its juice.

Soak the dal in a little water for half an hour.

Cut the tomatoes in to small pieces.

with this, add the soaked dal, curry leaves, cummin seeds, turmeric powder and the red chilli and grind them coarsely.

Add the tamarind juice and enough salt to the mixture and mix well.

The mixture should be 4 to 5 cups.

Heat a pan and pour the oil.

when the oil becomes hot, add the asafoetida and mustard seeds.

When they start to splutter, pour the rasam mixture.

Let it simmer for 3 minutes.

Now the delicious Jeeraga rasam is ready for serving!!

DRUMSTICK LEAVES ADAI!!

After a little gap, I have come again to my recipes.

This time, I am going to give an  adai  recipe, that also with drumstick leaves. [Murungaikeerai] We can make soup, vadai and adai varieties with these leaves. Murungkai keerai poriyal is very famous in Tamilnadu. Adding chopped banana flower with these leaves makes the poriyal very tasty. Now coming back to adai, this adai with drumstick leaves is also very traditional and famous. Fry these leaves in a little ghee and eat with hot rice. This helps to improve immunity and purify the blood. Drumstick leaves help to reduce the sugar level in human body. Body heat, constipation and back pain are also controlled by these leaves.

Now the recipe follows....

 

முருங்கைக்கீரை அடை

INGREDIENTS NEEDED:

Idli rice- 2 cups

bengal gram -1 cup

Red chillies-8

Fennel seeds- 1 tsp

Thur dal- 1 cup

 

Fry these in a little oil, and add this mixture to the adai batter when the mixture is thoroughly cooled down.  

 

Chopped sambar onion- a handful

chopped small tomato-1

chopped coriander leaves- 2 tbsp

curry leaves - a few

asafoetida powder- half sp

drumstick leaves- 2 cups 

 

Procedure: 

 

Soak the rice and the dals in enough water separately for 2 hours.

First grind the rice, and the red chillies finely  to a thick batter with little water.

Then add the dals without water.

Add the fennel seeds and enough salt.

Grind the dals coarsely.

Pour the batter in a bowl.

Add the greens and the fried mixture and mix well.

Make small adais in a hot tawa.

The delicious  drumstick leaves adai is ready now!