Sura puttu

 
 Ingredients:

• Shark - 500 gms
• Saunph/Fennel seeds- 1 tsp
• Green chillies - 4
• Onions - 3
• Garlic chopped- 4
• Garlic and Ginger paste - 3 tsp
• Curry leaves
• Turmeric powder - 1 tsp
• Chilly powder - 1/2 tsp
• Salt to taste
• oil
• Coriander leaves

Method:

• Add turmeric powder to shark and boil in water for about 5 mins.Drain it and keep it aside.
• Mix the fish with chilly powder, turmeric powder, salt.
• Heat the pan , add oil. temper Saunph, curry leaves,finely chopped onions, chilly.
• Fry them well till golden brown.add the chopped garlic and ginger garlic paste.
• Fry them well. Add the boiled fish and mix it well.Add salt.
• Cook well and garnish with Coriander leaves.

 

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Linking to Julie's " EP series " 
 Viya's " EP series - Garlic or Turmeric "

Karnataka Bisibelabath

Ingredients:

• Rice - 1 cup
• Toor dal - 1/2 cup
• Boiled vegetables(Carrot, potato, peas) - 1 cup
• Small onions - 1/2 cup
• Tamarind paste - 1 tbsp
  
• Coconut grated - 3 tsp
• Curry leaves
• Salt
• Oil
• Mustard seeds
• 1/4 tsp turmeric
  

To grind:

• 1 tbsp Urad Dal
  
• 1 tbsp channa dal (Bengal Gram dal)
• 1/4 tbsp Fenugreek seeds
• 1 tbsp Daniya (Coriander Seeds)
• 2-3 cloves
• 1 small cinnamon stick
• 5-6 dried red chillies ( or as per taste)
• 1/4 tsp Asafoetida

Method :

• Dry roast the ingredients (except the coconut) for the powder until aromatic and golden reddish yellow.
• Grind these into a powder along with coconut and set aside.
• In a pan, in a tsp of oil, add the mustard seeds and when they start popping, add the onions till soft.
• Mix the tamarind paste in 2 cups of water and then add this to the onions. Cook until the raw smell of tamarind leaves. Then add the boiled vegetables, turmeric, salt along with the cooked Toor dal and mix well. Once they start boiling, sprinkle the prepared powder and mix lightly.

Puffed rice balls / Pori urundai

 Pori Urundai is very special for Karthigai Deepam. Missed my paati , while making this.

 

 

  
 Ingredients:

• Pori
• Jaggery - 500 gms
• Till - little
• Dried Gingerpowder - 1 tsp
• Dried Coconut - 50 gms
• Cardamom -little

 

Method:

• Add Jaggery in water, allow it to melt. Strain the impure particles in it and add cardamom powder to it. Allow it to boil.

• Till it becomes as thick paagu(when its checked it should stand in water without dissolving ,next to adirsam padham)

 

• In another vessel, add pori , Ginger powder.
• Mix the paagu with this pori and mix it well. apply ghee in both hands and make balls.
• If you have any moulds like paruppu thenga, you can use that as well.
• Tasty pori urundai ready.

 

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SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Peas Rice

Ingredients:

• Rice - 2 Cups
• Peas - 1/4 cup
• Onions - 2
• G.Chilly - 3
• Jeera - 11/2 tsp
• Salt to taste.
• Garam masala - 1 tbsp
• Curry leaves
• Coriander leaves

Method:

• Wash the rice and soak it in 4 cups of water.
• Take the pressure cooker , add oil.
• Temper jeera, add curry leaves, chilly, onions and fry them well. Add the soaked peas/ fresh peas, ass garam masala to it.
• Add the soaked rice and required salt.
• Pressure cook it for 3 whistles.
• Garnish with Coriander leaves.

Bitter guard pitla

Ingredients:

• Bitter guard – 250 gms
  
• Toor dal – ¾ cup
• Tamarind – a lemon size
• Sambar Powder – 1 tbsp
• Salt to taste
• Turmeric Powder – ½ tsp
• Oil – for seasoning

To Grind: (fry with little oil)

• Coriander seeds – 1 tbsp
• Urid dal = ½ tsp
• Gram dal – 2 tsp
• Red Chilli – 2 to 3
• Coconut – Optional
• Hing – little
• Curry leaves – little

To season:

• Mustard – ½ tsp
• Urid dal = ½ tsp

Cooking Method:

• Soak the tamarind in water.
• Boil toor dal with turmeric in water and smash it well.
• Cut Bitter guard into round pieces.
• Heat the pan , add the tamarind water along with little turmeric powder, sambar powder , Salt and allow it to boil.
• Add the Bitter guard.
• When its cooked, add the ground paste and the smashed dhal in it ,stir it well and allow it to cook .
• Finally season it.
• Serve it hot with Rice.

Vegetable(Pumpkin, snake guard,chow chow,cucumber) kootu

Ingredients:

• Required Vegetable - 250 gms - 300 gms
• Moong dal - little
• Tomato - 1/2 to 1
• Jeera - 2 tsp
• Coconut grated - 4 -5 spoons
• Turmeric powder - 1/2 tsp
• Sambar powder- very little
• Green Chilly - 2
• Salt
• Mustard seeds - 1/2 tsp
• Red chilly - 2
• Urad dal - 1/2 tsp
• Curry leaves

Method:

• Wash and cut the vegetable into cubes.
• Wash moong dal and add it with the vegetables. Add chopped tomato. Add little water.
• Add turmeric powder, chilly powder and pressure cook for 4-5 whistles.
• Remove it and smash it well. Grind coconut, green chilly , and jeera into fine paste and add it to the smashed vegetable.
• Add salt and boil for some time.
• Temper with mustard, urad dal, and red chillyand curry leaves.
• Kootu ready.

Serve with rice / Chapathi.

Sending to Samayal diary event and  JUSTEAT.

Keerai

Ingredients:

• Palak or any type of greens - 1
• Moong dal - little
• tomato - 1/2 to 1
• Jeera - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt
• Mustard seeds - 1/2 tsp
• Red chilly - 2 to 3
• Urad dal - 1/2 tsp

Method:

• Peel and chop greens.
• Wash moong dal and add it the greens. Add chopped tomato.Add little water.
• Add turmeric powder, jeera and pressure cook for 5-6 whistles.
• Remove it and smash it well. Add salt and boil for some time.
• Temper with mustard, urad dal, and red chilly.
• Keerai ready.