A food-a-holics Diary !

Ingredients Onions - 2medium big or 15 shallots Tomatoes - 1 big Turmeric powder - 1/2 tb spoon Chilly powder - 2tb spoon Coriander powder - 3tb spoon Coconut - 1cup Tamarind - small lemon size Salt Coconut oil Mustard Curry leaves - 1bunch Garlic - 6pods Ginger - small piece Method Add coconut oil and add 3garlic, 1 roughly chopped onion and 1 cup coconut. Roast until the coconut is golden brown. Add a pinch of red Chilly and coriander powder and turnoff the stove. Grind to a smooth paste Make a paste of the Coriander, chilly and Turmeric powder with little water and keep it aside. Soak Tamarind in hot water and keep it aside. Heat coconut oil in a kadai, add Mustard seeds and curry leaves. Add the rest of onions, garlic(finely chopped), ginger(chopped) and saute well. Add half the tomatoes and saute well. Now add the Masala paste and cook until oil separates. Now add the Tamarind water. Allow to boil for 5minutes. Add the coconut paste, salt and boil well. Final...

Chow chow - 1 Toor Dal - 1/4th cup Coconut - 3tbspoon Red chillies - 1 Sambar powder - 1tb spoon Jeera 1 - t spoon Fried gram - 1/2tb spoon Turmeric powder - 1t spoon Curry leaves - 1bunch Method Half Cook Toor Dal with turmeric powder (for a whistle or two). Add peeled and chopped chow chow to the Dal, along with sambar powder and salt. Cook it for 2whisltes. Wait until the pressure releases. Grind coconut, 1/2 t spoon Jeera, red chilly, and fried gram into a smooth paste. Add the ground mixture to the Dal and boil for 5minutes. Make a tadka of curry leaves and Jeera in Ghee and add to the Dal.

Ingredients Cooked rice - 1cup Grated carrot - 2 numbers Green chillies - 4 Onions - 1 small size ( sliced) Curry leaves - 1bunch Jeera powder - 1/4 table spoon Mustard seeds - 1 tea spoon Urad dal - 1 tea spoon Salt - as required Coriander leaves - to garnish Method Add oil a kadai. Once oil heats up, add mustard seeds and urad dal. Add onions and saute well. Add green chillies and curry leaves. Add the jeera powder and grated carrots. Saute well, add salt and rice. Mix the cooked rice to the mixture. Garnish with coriander leaves.

Ingredients Rice - 1cup Toor dal - 1/2 cup Water - 3.5cups Onions shallots - 20nos/ large onion - 1 big chopped Tomato - 1/2 chopped Curry leaves - 1bunch Sambar powder - 1/2 table spoon Turmeric powder - 1 tea spoon Mustard seeds - 1 tea spoon Salt - as per taste Red chillies - 2 Coconut shredded - 1 table spoon Masala Paste Garlic - 5 pods Peppercorn - 1/2 table spoon Red chilli - 2 Curry leaves - 1bunch Coriander seeds - 1/2 tb spoon Jeera - 1/2 tea spoon Fennel seeds - 1tea spoon Method Grid all the Masala to a smooth paste Wash and soak dal for 20minutes Heat oil in cooker, add mustard seeds and allow it to splutter. Add onions, curry leaves and red chillies After onions turn brown, add tomatoes and saute until it becomes mushy Add turmeric powder, ground masala and sambar powder and salt and saute for a minute Add the water and allow it to boil After water boils, add the rice and coconut Pressure cooker for 3 whistles. You can also add chopped potat...

This recipe is for half kg fish Ingredients To roast & Grind Methi Seeds - 1T Spoon Coriander Seeds - 1 Tb Spoon Jeera - 1/2 1Tb Spoon Fennel - 1/2 Tb Spoon Peppercorns - 1/4 Tb Spoon Onion - 1 medium Size (roughly chopped) Curry Leaves - 1 Bunch Garlic Pods - 5 Ginger - 1/4 th inch piece Red Chillies - 5nos Coconut - 1 Tb Spoon To Saute Fish - 1/2 kg Methi seeds 1/2 T Spoon Mustard Seeds - 1/2 T Spoon Coconut oil/Any oil - 2 Tb Spoon Small Onion - 15 Numbers  Garlic Pods - 3  Tomato - 2 medium sized Tamarind - Lemon Size (soaked) Curry Leaves - 1/2 Bunch Turmeric Powder - 1 T Spoon Red Chilly powder - 1 T Spoon (Add more as per taste) Coconut Milk - Thick Milk - 1/2 Cup Salt - as required For Tadka Mustard Seeds - 1/2 T Spoon Coconut Oil - 1 Tb Spoon Curry leaves - 1/2 Bunch Asafoetida - a Pinch Method On a dry tawa, add a few drops of oil. Add the Coriander ...

Ingredients Chicken - 500gms Onions chopped - 1big medium size Tomatoes chopped - 1big medium size Ginger Garlic paste - 1 tb spoon Curry leaves - 1bunch Chicken masala/curry powder - 1t spoon For Masala Paste Dry roast Coriander seeds- 2.5 tb spoon Jeera seeds - 1tea spoon Fennel seeds - 1tea spoon Pepper cons - 1 tea spoon Cloves - 2 Cinnamon 1small stick Poppy seeds 1tea spoon Red chillies - 5 spicy +4color Roast with oil Shallots - 25 Garlic - 10 Ginger - 1 inch Curry leaves - 1bunch Coconut - 4tb spoon Roast and Grind all the ingredients to a very smooth paste Method Add oil to a kadai, add mustard seeds. Let it splutter. Add onions, saute until they are slightly brown. Add ginger garlic paste and saute until the raw smell goes Add tomatoes and after they turn mushy, add the chicken and saute until the water comes out. Add the ground masala paste and saute the chicken in masala. Add the salt and saute for 5more minutes. Add the chicken masala and add ...

Ingredients Cooked rice -1.5cups Onion chopped (medium sized ) - 1 Tomatoes chopped (big) -2 Capsicum cut - 1 Curry leaves - 1 bunch Cilantro finely chopped - 1/4cup Green chilled - 3 Turmeric powder - 1 tea spoon Chilly powder - 2 tea spoon Lemon juice - 1/4 lemon Salt - as required Mustard seeds - 1 tea spoon Urad dal - 1 tea spoon Jeera - 1 tea spoon Bay leaf - 1 Cinnamon - 1 small stick Cloves - 2 Method Heat oil in a small pan and saute capsicum for 5 minutes and keep it aside Heat more oil in the pan, add bay leaf, cinnamon, cloves, jeera and mustard seeds. After they splutter add urad dal After urad dal turns golden brown, add the onions, curry leaves and green chillies. Saute until they turn soft, add tomatoes Once tomatoes are soft and pulpy, add the turmeric and chilly powder and salt fr the whole dish. Saute until raw smell of masala goes. Now add the cooked rice, and cilantro. Saute until the rice mixes well with masala, add the capsicum, check for s...

Ingredients Pudina - medium size bunch Coriander - half medium size bunch ( use with sten) Onion - 1 medium sized Tomato - 1 large Urad dal - 3t.spoon Channa dal - 1tb spoon Green chilly - 2 Red chilly - 5 Coconut - 2tb spoon Tamarind - as per taste Salt - as per taste Add oil to tawa, saute urad dal and channa dal until they turn golden brown Take them out on a plate. Add the chillies and saute for a minute and add it to the plate Add little more oil and saute onions until soft, add tomatoes and saute until they become mushy. Add coconut and saute for 2minutes Finally add Coriander and pudina and then turn off the stove. Grind all the dals and mixture with salt and tamarind. Add a tadka of mustard seeds , urad dal and curry leaves (optional)

Ingredients: Chicken (preferably Boneless) - 500 gm Onions(small) - 25 nos/ 1 big onion Garlic (small) - 20 nos/ 5 big Red Chilly - 25-30 ( depending on the spice levels of chilly) Curry leaves - 4 bunches Coriander powder - 1 tb spoon Turmeric powder - 1/4 tb spoon Chilly powder - 1/2 tb spoon Ginger garlic paste - 1tb spoon Coconut - 15 small pieces / 3 tb spoons scrapped Mustard seeds - 1 t.spoon Oil (preferably coconut oil) -7 teaspoons Salt - to taste Marinate chicken with 1/2 tb spoon Coriander powder, 1tb spoon ginger garlic past and 1/2 tb spoon chilly powder for 20 minutes Coarsely grind onions and garlic Heat oil in a Kadai, add mustard seeds and let it splutter Add the red chilies, garlic and saute for 2-3 minutes. Add the marinated chicken and saute until water separates. Add Turmeric powder, Coriander powder and Salt. Cook until the chicken is soft. Cook using the juice in chicken. Avoid using extra water Once the chicken is cooked, keep it open...