Friday, October 27, 2006

Sardinas Fish Gravy



















Hi guys its been almost 3 weeks posting my reciepes.My laptop & camera went far from me to India.

Its a very tasty & easy dish.My mother use to make in india & one of my favorite dish.The fish is in tomato saruce which you can keep for months.Its too tasty if you makes once you will keep on making every week.I use to keep weekly once which is my husbands favorite too.The fish will taste like fresh fish even more than thats.So,I am posting this to you guys.It will me very good with all rice,paratha,naan & puri ect...


Ingredients:

  • 1 Tin of sardinas
  • 3 Medium size Potatos cut into small cubies.
  • 2 Medium size tomatos
  • 2 Medium size onion chopped
  • 1 tsp Ginger-garlic paste
  • 1 tsp Fenugreek seeds
  • 3 tbsps Coconut paste
  • 4 tsp Coriander powder
  • 2 tsp chilli powder
  • Oil
  • Salt for taste
  • Curry leave for garnishing




















Methods:

1. Heat the oil in a kadai & splutter the fenugreek seeds.

2. Add the chopped onion till golden brown& add the ginger-garlic paste & cook for 5 mts.

3. Now,add the chopped tomato & cook the gravy for 7-8mts.

4. Add the potatos,coriander powder & chilli powder & cook for 5 mts.

5. Add 1 cup water & cook the gravy till the potato cooks.

6. Finally add the fish & the coconut paste & cook for neat 7-8 mts.

7. Fish gravy is ready garnigh with curry leaves & serve hot with Roti,puri,paratha,naan & rice.

Monday, October 02, 2006

Potato in Tomato Gravy



















Ingredients:

  • 4 Medium size potatos cut into cubes
  • 2 Large Onion cut into length wise
  • 2 Large Tomato
  • 1 tsp Mustard seeds
  • 1/4 tsp Tarmarind pulp
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli powder
  • Salt for taste
  • Oil

Method:

1. In a kadai pre-heat the oil & splutter some mustard seeds.Add the onion & potato & fry fry till half done.

2. Now, add the chopped tomato,salt & turmeric powder & cook till the potato is fully done.

3. Add the coriander powder,chilli powder & tarmarind pulp & cook for 8-9mts.

4. Garnish it with Coriander leaves & curry leaves.

5. Potato in tomato gravy is ready.Serve with rice,puri,paratha,naan & chappati.





















Tindora curry



















Ingredients:

  • 1 lb Tindora
  • 1 Medium size onion
  • 1 tsp Mustard seeds
  • 2 Green chillies
  • 1/2 turmeric powder
  • 1/4 chilli powder(optional)
  • 1/2 cup Shedded coconut
  • Salt for taste
  • Oil

Method:

1. Cut the tindora in lengthwise.

2. In a kadai pre-heat the oil splutter some mustard seeds & add the onion & chillies & fry till gloden brown.

3. Now,add the tindora,salt & turmeric powder & cook in slow flame 15mts.It time to cook.

4. Now,add the chilli powder & the shedded coconut & cook for 5 mts.

5. Tindora curry is ready server with chappati,rice.









 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma