Clicks on rainy day :-)

One fine morning i stepped out home to send off my hubby to office, climate was too chill and drizzling!! Gazed at the huge buildings standing on 13th floor of my apartment till my eye reaches the destination. My hubby was waiting for the elevator, all of a sudden noted this gorgeous- yellow hibiscus flower :):)

  Ran into home, picked up the camera and shot that shy yellow flower immediately.  The flower looked so fresh that I couldn't resist capturing the moment :-):-)

 Rain drops on the flower enhanced more beauty to it !! Loved the click :) Happy to share these flick of "Ravishing yellow "

   " Yellow Shy Flower " - Its looking down , feel the shyness of flower :):)

Fish kuzhambu- Meen kuzhambu

Preparation time : 15 mins
Cook time : 30 - 35 mins

This is my mom's version of fish kuzhambu. I am not a big fan of fish kuzhambu, will always prefer the fried type, But this version tastes good and i started liking it very much. Glad to post my first non-veg recipe in blog :) Try it and let me know how it turned out !!!



Ingredients needed :

Fish - 5 pieces
Shallots/ Sambar onion - 1/2 cup
Garlic cloves - 6
Tomato - 1
Tamarind - small goose- berry size
Salt

For grinding :

Grated coconut - 1/2 cup
Shallots - 1/2 cup
Tomato - 1
Garlic cloves - 5-6
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Chilli powder - 1 tsp
Curry leaves - few

For seasoning :

Oil - 1 tbsp
Fennel seeds/ Sombu/ Saunf - 1/2 tsp
Urad dal - (as required )
Mustard seeds
Curry leaves

Method :

1. At first grind the grated coconut into smooth paste then add the remaining ingredients listed under grinding into a mixer with required salt corasely.
2. Soak tamarind in warm water for 15 minutes. Extract the juice and keep it aside .
3. Heat heavy bottomed pan and pour the corasely grinded paste into it. Add the extracted tamarind juice and allow it to boil.
4. Add the remaining roughly- chopped shallots, garlic and tomato into the masala. cook in medium- low flame by closing the lid until the raw smell of masala goes well.
5. Gently place the fish pieces into the masala.Add some water according to the consistency of masala if needed. let it boil till the fish is done.
6. Mean while heat oil in some other pan add fennel seeds, urad dal wait till it turns light brown in colour then add mustard seeds. Once it sputters add the curry leaves.
7. Pour the seasoning into masala and switch off the flame.

Serve Fish kuzhambu with hot steamed rice .

Tips :

• Make sure to grind the masala ingredients corasely not smoothy.
• Sambar onion/ shallots enhances the taste. you can either use big onions too.
• You can use any fish i have used (Vanjaram type ).

Serving size : 4

Semiya payasam- Vermicelli kheer

Preparation time : 15 mins
Cook time : 30 mins

In south- indian meal payasam is served first at any formal or auspicious occassions. Semiya payasam is my most fav, i used to prepare often at anytime. Delicious and quick recipe. Payasam with vadai is a great combo :-)

Ingredients needed :

Semiya / vermicelli - 1 cup
Sugar - 1/2 cup (or as required)
Milk - 3 1/2 cups
Cashews - few
Raisins - few
Cardamon Powder - 1/4 tsp
Ghee - 1 tbsp

Method :

1. Heat 2 tsp of ghee in a pan and roast semiya/ vermicelli until it turns light brown in colour. Remove from pan and keep it aside.
2. In a same pan add some more ghee and fry cashews and raisins.
3. Boil milk in a heavy bottomed pan, then add sugar. stir till it dissolves completely.
4. Add the roasted vermicelli to it. Simmer and cook for 3-4 minutes.
5. Add the cardamon powder and fried nuts.switch off the flame immediately.

Serve it hot or chill as you prefer!!!

Tips :

• Make sure to avoid burnt while roasting semiya/ vermicelli. Cook in medium- low flame.
• As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
• You can add nuts of your choice.
• Cooking vermicelli in milk for short duration is enough. It would cook in heat itself. You can switch off the flame immediately after 4 mins.

Serving size : 3- 4

Bottle- gourd/ lauki kofta curry recipe

Preparation time: 30 mins
Cook time : 30 mins


For making koftas :

Grated bottle gourd - 2 cups

Besan / gram flour - 3 tbsp

Chilli powder - 1/2 tsp
Oil for deep frying
Salt

For grinding :

Onion - 2
Tomato - 2 (medium- sized)
Cashews - 5-7
Green chilli - 1

Rest of the ingredients :

Oil
Cumin / jeera seeds - 1 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt

Method :

1. Rinse, peel and grate the bottle gourd. Squeeze the  grated bottle gourd and keep the juice. (we will use this juice later in the curry).
2. Add the besan flour, chilli powder and salt. Mix well and form small sized round- shaped balls. Do not add water while making this koftas.
3. Heat oil in a pan for deep frying. Gently place the kofta in the hot oil. Make sure to cook this kofta in low flame.
4. Fry this koftas till they turn golden brown then transfer it to a kitchen towel.

How to  make curry ??

1. Make a fine paste of onions, tomatoes, green chilli and cashews.
2. Heat oil in a pan add cumin seeds, ginger garlic paste. Saute for a minute.
3. Pour the masala paste. Be careful of paste sputters. if there is too much of sputtering, just cover the pan with lid not fully covered. Allow some steam to escape. Keep stirring it from time to time.
4. When the mixture has thickened add all the spice powders - turmeric, red chilli powder, coriander powder and garam masala.
5. Stir the masala's well. Let it cook for 4-5 minutes or till mixture starts to leave oil.
6. Now its the time to add bottle gourd juice, needed water and salt.Simmer and cook for 10 more minutes.
7. Add the fried lauki kofta into the curry and keep the flames for 2 minutes.
8. Garnish with fresh coriander leaves.

Bottle gourd kofta curry  goes well with roti, naan, steamed basmathi rice and jeera rice.

Tips:

• Cook the kofta in low flame. Wait till the inside part cooks well.(similar to how you cook for gulab jamun)
• Adding ginger for making fine taste results some bitterness in curry. You may prefer ginger garlic paste.
• Too much of onions makes the curry little sweeter. So add according to your preferences.
• Atlast add the fried koftas into the curry. Let them be in the curry for few more mins.

Serving size : 2- 3

Besan peda

Preparation time: 5 mins
Cook time: under 15 mins

Ingredients needed :

Besan flour(Gram flour) - 1 cup
Sugar - 1/4 cup
Milk - 1/2 cup
Cardamom - 2
Ghee - 1 tbsp
Almond - as required

Method:

1. Heat ghee in a pan and roast besan flour till it turns light brown.
2. Add sugar and cardamom powder. Pour the boiled milk and keep stirring for 5 minutes without any lumps.
   
   
   
3. Switch off the flame and allow it to cool for 10 minutes.
4. Knead the dough with your fingers to ensure that there are no lumps.
5. Roll it into a small- sized balls. Press almonds on top.

Serve as a evening time snack !!

Tips:

• Be careful while roasting the gram flour. Make sure to avoid burnt.
• Crush the cardamom with motor.
• We  prefer mild sweet, so added less sugar in this recipe. you can add some more sugar  (2-3 tbsp) based on your preference.
• Garnish nuts of your choice. It can be any like (cashews, black raisins, almonds or pistachio).
• Keep stirring the mixture without any lumps.
• Can refrigerate the pedas to last longer.

Yields: 7

Paruppu rasam

Preparation time : 15 mins
Cook time : 25 mins

Rasam is a simple and easy side dish. A traditional south-indian meal is never complete without rasam. Rasam has good digestive values. Having rasam at the end of heavy non-veg  meal will make you feel better. There are many varieties of Rasam , but I find "Paruppu Rasam" is the most tastier one. I hope you too enjoy it as much as I do  :-)

Ingredients needed :

Tamarind - small goose-berry sized
Toor dal - 1/4 cup
Tomatoes - 2 medium sized
Garlic cloves crushed - 3
Red chilli - 1
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Salt needed

For grinding :

Cumin seeds/ jeera - 1 tsp
Black pepper - 1 tsp
Red chilli - 2
Garlic cloves - 3
Curry leaves - one spring

For garnishing :

Coriander leaves

For seasoning :

Oil
Mustard seeds
curry leaves

Method :

1. Pressure cook toor dal with a pinch of turmeric powder for 3- 4 whistle. Mash it well and keep it aside.
2. Soak tamarind in hot water. Extract tamarind juice and discard the pulp.
3. Add roughly chopped tomatoes into the tamarind juice and keep it aside till tomatoes soak completely.
4. Mean while heat oil in a pan, add mustard seeds once it sputters, add curry leaves, red chilli into pieces, crushed garlic cloves, asafoetida .
5. Then add the grinded paste listed under grinding. Saute for few mins.
6. Pour the tamarind-tomato juice and add turmeric powder, salt needed.
7. Add the mashed toor dal with needed water. Bring it to boil in low flame .
8. Switch off when froth forming on the surface. Do not boil rasam as it lost its flavor and taste.
9. Garnish with coriander leaves.  

Serve hot with rice, rasam and potato curry . Best combo !!

Tips :

• Soak toor dal for 20 minutes, so that it can cook well.
• If you are preparing sambar, you can also take some amount of cooked dal. It will save some time.
• Mashing tomatoes along with extracted tamarind juice gives nice flavor to rasam.
• Garlic flakes and coriander leaves enhances the taste of rasam.
• Rasam should not be boiled too much , as it lost its flavor. Cook in low flame.

Serving size : 3 - 4

Potato- Aloo Chilli Fry

Preparation time : 15-20 mins 

Cook time : 10 mins

Potato Chilli Fry is simplicity at its best. This recipe is good when you want to prepare a spicy and hot side dish on short notice. You can reduce the spices as per your preference. Great combo with curd rice. Looks yummy right !!!! Try it out and enjoy :-)

Ingredients needed :

Potato - 2(big one )

Turmeric powder - 1/4 tsp

Chicken masala - 1 tsp ( available readymade )

Chilli powder - 2 tsp

Salt

For seasoning :

Oil - 2 tbsp

Mustard seeds

Urad dal 

Method :

1. Peel the skin and chop into small-sized cubes.
2. Mix turmeric powder, chicken masala powder, chilli powder and salt together with potato. Marinate and set it aside for 5-10 minutes.
3. Heat oil in a pan, add urad dal wait till it turns slightly brown, then add mustard seeds once it sputters add the marinated potatoes.
4. Saute in medium high flame for 2-3 minutes and in simmer for 5-7 minutes and turn off the flame.
5. Let the potato fry in oil, do not add water.

Serve potato roast as a side dish with sambar rice or rasam rice or with curd.

Tips :

• Mix the masalas with potato till evenly coated.
• Do not add water, if needed just sprinkle some water, make sure to retain the crunchiness of potato.
• I have used sakthi chicken masala ( available readymade ) it's totally optional.
• Stir it from time to time to avoid burnt.

Serving size : 2