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HOME STYLE FISH CURRY/ MEEN KUZHAMBU Ingredients Sesame oil – 4 tbsp Mustard seeds – 2 tsp Fenugreek seeds – 1 tsp Red chilli whole - 3 Curry leaves – 2 springs Shallots – 15, chopped finely Tomatoes - 2, chopped finely Green chillies – 3, slit Garlic – 4 Tamarind paste – lemon size (use 3 cups of water) Turmeric powder – ½ tsp Chilli powder – 3 tsp Coriander powder – 5 tsp Coriander leaves – 1 bunch Crushed peppercorns – 3 tsp Coconut milk – ½ cup Jaggery – a tsp. Salt – as needed To Marinate: Fish – ½ kg Turmeric powder – 1 tsp Lemon juice – 2 tsp Get IngredientsPowered by Chicory Instructions Soak tamarind in warm water (3 cups), extract pulp and keep aside. Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside. Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,gre...

PAALA UNDRALLU INGREDIENTS For rice flour 1 cup rice For gravy 1 cup milk ¾ cup Powdered Jaggery ½ Tsp Cardamom Powder 2 tbsp sesame seeds 2 tbsp freshly grated coconut. 1 tsp Ghee INSTRUCTIONS One to three days before: Wash rice for 1-2 hours. Then drain water, and spread on a towel to dry. Dry for 1-2 hours depending on the heat in your area. Do not let it dry completely. Rice shouldn't have any dripping water. You should feel slight moisture. This time is perfect to grind. Grind rice to flour. Do not store in an air tight container. For best results, take a wide baking dish, or plate, spread flour and loosely cover. If stored in a tight container, since it has moisture, the fungus will develop in 1-2 days. On the day of Ganesh Chaturthi: For rice balls Take 1 cup of water. Boil in a pot. When boiling, simmer and slowly add rice flour. Make sure of no lumps. Stir and boil for 5-8 minutes with lid closed. When flour absorbs 80% of water,...

Ginger Tamarind Chilli Gojju Ingredients ▢1/2 cup sesame oil ▢1 tsp mustard seeds ▢1/2 tsp fenugreek seeds ▢1 sprig curry leaves approx 20 leaves ▢1 tsp asafetida ▢1/2 cup green chilies thinly sliced ▢1/2 cup ginger peeled and thinly sliced ▢1 tsp turmeric powder ▢2.5 tbsp coarse sea salt ▢lime-sized seedless tamarind block ▢2 cups water ▢1/3 cup jaggery grated Instructions Prep-Work: Soak the tamarind in 2 cups of water for 30 to 45 minutes and extract the juice. If you are using paste, mix it in 2 cups of water. For this measure, you can use 1.5 to 2 tbsp of tamarind paste. Instructions: Heat a kadai or heavy-bottom vessel and add the sesame oil. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and asafetida. Allow the mustard seeds to splutter. Then add the chopped ginger and green chil...

Gutti vankaya kura recipe Ingredients 6 Brinjals 1/2 tbsp tamarind 1 tsp jaggery 1/4 tsp turmeric Salt To Roast 1 tsp oil 6 red chillies 1/4 cup peanuts 1 tsp coriander seeds 1/4 tsp fenugreek 1 sprig curry leaves To temper 3 tbsp Oil 1/2 tsp Mustard 1 sprig curry leaves Instructions Soak tamarind in hot water for 30 mins. Extract juice, adjust water to make it to 1 cup total. Cut brinjal to four in the bottom, only through 3/4th, not fully. Leaving the stem intact. In a pan, add 1 tsp oil, add peanut, red chilli, coriander and fenugreek seeds. Give it a roast. Add curry leaves and roast until all the ingredients turn fragrant. Do it in low flame to ensure even cooking. Cool down and grind it to powder with salt, jaggery and turmeric. Stuff this powder into slit brinjal. There will be remaining powder. Set a...

Pulikoddel/Ashgourd in Coconut Gravy Ingredients 2 cups of peeled and chopped ashgourd/winter melon ½ cup grated coconut (fresh or frozen) 1 tablespoon coriander seeds 1 teaspoon urad dhal/split black gram lentils 1 teaspoon chana dal/split Bengal gram lentils 1 teaspoon white sesame seeds ¼ teaspoon methi seeds/fenugreek seeds ¼ teaspoon hing/asafoetida powder ½ teaspoon turmeric powder 1 small marble-sized tamarind/1 teaspoon tamarind paste 8 to 10 roasted dry red chillies 2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar 3 tablespoons coconut oil 1 teaspoon mustard seeds Few curry leaves Salt to taste Instructions Peel and cut the ashgourd into big pieces. Place in a pressure pan along with some water (enough to just soak the ashgourd) and cook for one to two whistles. You can also cook them in a saucepan with plenty of water till cooked and soft (a knife should easily insert the cooked gourd). Keep aside. In a small sauce...

Bendakaya Pulusu | Bendakaya Curry Ingredients For Tamarind Pulp ▢1 tablespoon tightly packed tamarind ▢½ cup hot water Other Ingredients ▢1.5 tablespoons oil ▢½ teaspoon mustard seeds ▢8 to 10 fenugreek seeds (methi seeds) ▢1 sprig curry leaves or 10 to 12 curry leaves ▢50 grams onion or 1 medium onion or ⅓ cup chopped onions ▢50 grams tomato or 1 medium tomato or ⅓ cup chopped tomato ▢1 or 2 green chilies, chopped ▢250 grams okra, 2.25 cups chopped okra ▢¼ teaspoon turmeric powder ▢1 teaspoon red chilli powder ▢1 teaspoon coriander powder ▢2 to 2.5 cups water, add as required depending on the consistency you want, slightly thin or thick ▢½ teaspoon jaggery - optional ▢2 tablespoon chopped coriander leaves ▢salt as required Instructions Preparation...

Ginger Thokku INGREDIENTS Ginger – 4 to 5 big pieces Red Chillies – 8 to 10 Fenugreek – 1 teaspoon Mustard – 2 teaspoons Tamarind – lemon size Jaggery – lemon size Salt – 2 teaspoon or as per taste Oil – 3 to 4 tablespoons DIRECTIONS Wash the ginger, scrap the skin and cut it into small pieces. Soak tamarind in little hot water. In a kadai put the fenugreek and dry fry till it become slightly pink. Do not over fry. Remove and powder it. Put the oil in a kadai and when it is hot, add ginger pieces and fry till it slightly changes its colour. Remove and keep it aside. Same kadai, add mustard and when it pops up, add red chillies and fry just for a second and remove. First Grind ginger, soaked tamarind (along with the water in which it is soaked), jaggery to a fine paste. Before removing, add seasoned mustard and red chillies along with fenugreek powder, salt and grind it once again. Note:If you do not want, you can omit jaggery. In that case,...