Ellorai
Ingredients:
50 gms White Sesame seeds
5 to 6 Red chilli
1 cup Rice
½ tsp Asafoetida
Oil – according to necessity
Tempering
Mustard, Urad Dal, Channa Dal, Cashew nuts and Curry leaves
Method
Wash the rice in a little water and boil the rice.
- Dry roast the white sesame seeds in a Kadai.
- Add required oil to Kadai and once the oil heats add a little asafoetida and red chillies.
- In a mixer, add the roasted sesame seeds, red chillies, salt and asafoetida. Grind them into a dry powder.
- Take a huge bowl and add the boiled rice (once cooled) and dry white sesame powder.
- In another kadai add sesame oil, ghee and the ingredients mentioned above for tampering.
- Add the tempered ingredients to the rice mixture and mix it well.
Paruppu Urundai Sambar
Ingredients:
For the Urundai (balls)
½ Cup Toor Dal
To grind:
½ tsp Asafoetida
Salt – to taste
3 Red chillies
¼ tsp Turmeric
For tempering:
¼ tsp Mustard
3 tsp Grated coconut
½ tsp Urad Dal
Curry leaves and coriander to taste
For the Sambar:
2 tsp Corriander seeds
2 tsp Channa dal
¼ tsp Fenugreek seeds
5 Red chillies
½ tsp Asafoetida
¾ tsp Oil
Tamarind, a small ball (soak it in water)
Method:
For the Urundai:
- Soak the Toor Daal for an hour.
- Add the soaked Toor Daal in a mixer and grind it to a fine paste along with Turmeric, salt and Asafoetida.
- To a Kadai, add oil, mustard and Urad Dal. Add this to the ground mixture and mix it well along with grated coconut, curry leaves and coriander. Keep this paste aside.
For the Sambar:
- In a kadai, add oil. Once the oil is heated, add coriander seeds, Channa Dal, Fenugreek seeds, red chillies and asafoetida.
- Add required water and grind it into a fine, thick paste.
- In a vessel, add tamarind water, salt and turmeric.
- Allow it to boil until the raw smell of tamarind water fades.
- Add the fine paste and keep stirring to avoid lumps for about 5 minutes.
- Add tempered mustard to the Sambar
Mixing:
- Take the Urundai paste and make small balls out of it.
- While the Sambar simmers, add these balls one by one.
- Do not add them all together. Add one ball and once that floats above add another.
- Simmer for a while until all the balls float up.
- Let it simmer for another 5 minutes and the sambar is ready.
Paanagam
Ingredients:
1 cup Jaggery
¼ tsp Cardamom
Half Lemon
¼ tsp Dry Ginger powder (Sukku)
Method:
- Soak the Jaggery in two cups of water for half an hour.
- Once the jaggery dissolves well in water, filter it well a
- in the filtered Jaggery water add cardamom, dry ginger powder and lemon.
- Chill it and drink
Naatu Kodi Kura
Ingredients
1 kg Chicken – washed and cut into medium-sized pieces
2 Onions – finely chopped
1 tbsp Ginger garlic paste
2 Green chillies slit half way
1 cup Tomato puree
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Coriander powder
1/4 tsp Cumin powder
1 cup Coconut milk
1 Cinnamon
1 Green cardamom
1 tsp Garam masala powder
4 cloves finely ground
Curry leaves
Salt to taste
2 tbsp Oil
Dry roast & ground into a paste
5-6 Dry red chillies
1 tbsp Poppy seeds
50-75 gm Peanuts
1 tbsp White Sesame Seeds
Method
Heat oil in a cooking vessel; add the onions and sauté till pink.
Add the green chillies, ginger-garlic paste and sauté for 4 minutes on medium flame.
Add the cleaned chicken pieces and cook on high heat for 5-6 minutes, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 minutes.
Add half a cup of water and cook covered for 20-25 minutes or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala powder, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice or roti.
Vanjaram Vepudu
Ingredients
8-10 medium-sized fish fillet
1 1/2 tbsp Ginger-garlic paste
1 tbsp Lemon juice
1/4 tsp Cumin powder
1/4 tsp Coriander powder
1 pinch Turmeric powder
1 1/2 tsp Red chilli powder
Salt to taste
1 1/4 tbsp oil
A strand of curry leaves
Method
Mix ginger garlic paste, lemon juice, salt, red chilli powder, turmeric powder, cumin powder and coriander powder in a bowl.
Run the fish fillets with this marinade and keep aside for 20-30 minutes.
Heat oil in a non-stick pan and add curry leaves.
Fry the marinated fish for 8-10 minutes on low to medium flame.
Once it’s brown, flip over gently to the other side and repeat.
Serve hot with few more fried curry leaves and onions rings.