Fenugreek Seed / Vendhayam

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Mini Idli and Sambar

When I think of mini idli, the first thing that comes to mind is the tasty ghee filled mini idli with sambar from Saravana Bhavan/ Ananda bhavan. I don’t think there’s a better way to eat mini idlis other than soaked in sambar. You can make varieties based on the ingredients you have at home like masala idli, fried idli, pepper fried idili etc…

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Kari Ayam / Malaysian Curry Chicken

Cook Time :25 Min | Servings : 2 persons

Kari Ayam / Malaysian Curry Chicken

When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.
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Andhra Fish Curry Spicy / Meen Kulambu

Many of us like fish gravy,  I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!

Andhra Fish Curry Spicy / Meen Kulambu

Andhra Fish Curry Spicy / Meen Kulambu
Author: Sashi
Ingredients
  • For Marination :
  • Cat Fish/ Tilapia – 1/2 kg
  • Turmeric – 1/2 tsp
  • Salt – 1/2 tsp
  • For Gravy :
  • Tamarind – 1 big lemon size
  • Sesame Oil – 3 tsp
  • Mustard – 1 tsp
  • Cumin – 1 tsp
  • Fenugreek – 1/4 tsp
  • Red Chili – 5 nos
  • Green Chili – 5 nos
  • Curry Leaves – 1 strand
  • Onion – 3 nos
  • Fresh Ginger Garlic Paste – 3 tsp
  • Tomato – 3 nos
  • Red Chili Powder – 2tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Coriander Leaves – 2 stks
  • Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
  1. Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
  2. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
  3. Chop the onions and tomatoes.
COOKING:
  1. In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
  2. Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
  1. Add raw mango to get added taste.
  2. Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.

 

Mango Thokku / Mangai Thokku

Manga thokku is one of my favs. It’s kind of pickle and goes well with curd rice, rasam rice and can also be eaten with idili, dosa etc. My Friend’s mom used to prepare this and pack it to me when I was in school. Since the first time I had it at her house I just loved it. I was pestering her to give the recipe for long time and here I got it from my friend recently.

Mango Thokku / Mangai Thokku

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