FTC Forum
Special Category => சமையல் கலசம் => Topic started by: supernatural on June 20, 2012, 09:12:50 PM
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Karimeen
½ kg
Coriander powder
1 ½ table spoon
Ginger
1(1/2 cm) sliced fine
Garlic
4 pods
Green chillies
5 split
Onions
1 ½ cup sliced
Thick coconut milk
2 cups
Thin coconut milk
(diluted with water)
½ cup
Garam masala
A pinch
Vinegar
1 tablespoon
Seasoning
Mustard
½ teaspoon
Curry leaves
2 sprig
Onion
One teaspoon cut fine
Oil
1 tablespoon
Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes. Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.
Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.
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fish thoran
Fish (small pieces) -½ kg
Fenugreek powder-½ teaspoon
Salt-2 teaspoon
Kodam puli-6 small piece
Oil-2 tablespoon
Curry leaves-3 sprigs
Water-2 cupS
To be ground:
Onion-2 small ones
Ginger-1(1/2) cm
Garlic-10 cloveS
Green chillies-4
Grated coconut-3 cups (small tea cups)
Clean fish and cut into 1 cm cubes. Soak kodampuli in 1 cup warm water for 2 minutes and tear into small pieces
Mix the coarsely ground coconut masala with fish and kodampuli taken out of the water . Arrange some curry leaves at the bottom of the vessel and put this coconut fish mixture over it. Put curry leaves on top too. Pour the water in which the kodampuli was soaked with the remaining water. Sprinkle fenugreek powder.
Bring to boil rapidly. Pour oil (coconut oil will be more tasty) over the curry and low the flame to a minimum heat and cook for 20 minutes. If the water does not dry up increase heat after 20 minutes. Take off the fire when the water dries up completely.
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ADA PRADHAMAN
Adda-One packet (ready made available)
Jaggery (Sharkara)-One kg
Coconut-4 (for extracting milk)
Coconut-One cup (Cut into very small thin pieces)
Cashew nut-One cup
Kismis (dry grapes)-½ cup
Cardamom-6 (powdered)
Dry Ginger (Chukku)-One teaspoon (powdered)
Ghee-One cup
Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).
Fry cashew, grapes in one table spoon of ghee and keep it aside.
Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.
Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.
Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.
If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.
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MALABAR FISH ROAST
Fish 250 gm
Onion 100 gm
Tomato 100 gm
Chilly Powder 30 gm
Coriander powder 20 gm
Turmeric powder 1 tsp
Mustard seeds a pinch
Ginger garlic paste 1 tsp
Green chilly 3 nos
Curry leaves 1 spring
Coconut oil 50 ml
Salt to taste Coconut milk ½ coconut
Tamarind pulp to taste
Preparation Method
Oil is for frying and chilly powder and turmeric powder for marination.
Marinate the fish with salt, chilly powder, fry it and keep it aside.
Heat the coconut oil.
Put mustard seeds, fenugreek seeds.
Put onion.
Sauté it with chilly powder, little coriander powder, turmeric powder, curry leaves and again sauté after putting tamarind pulp (10 gm) and coconut milk.
Add quartered tomatoes, cook for 3 minutes and mix with fish.
Check the seasonings.