Sirkewala Peyaz or Pickled Small Onions

Pickled onions have been my all-time favorite when it comes to having something that is plain. The real quest for the recipe for pickled onions began when my husband came back from a Delhi trip. He loved the small pickled onions that were served at the hotels there. 

The recipe that is given below has been certified an A grade by my husband and so I am really very confident in sharing it with every one.

Ingredients

• Small Onions (not shallots but you may use shallots too        -   1/2 kg
• Salt                    -    2 tsp
• Sugar                 -    1 tbsp
• Vinegar              -   1/2 cup
• Water                 -    3/4 cup

Method

• Onions are to be peeled and cleaned
• Cut the two sides of the onions while cleaning
• Wash the onions and dry it with the help of a towel
• 
• Keep the dried onions in a bowl and sprinkle salt. Coat the salt well on the onions.
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• Take a kadai or a sauce pan and place it on stove top, add water and sugar to it and bring it to a boil.
• Switch off the flame.
• Add the onions and vinegar to the boiled water and allow it to cool to room temperature.
• 
• 
• Take a jar, preferably a glass one. Dried jar is recommended as onions will stay for long time if there is no moisture in the jar.
• Pour the vinegar water to the jar and remove all the onions from the kadai to the glass jar. Pour the rest of the vinegar mix so that the onions are well covered.
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• Now you may close the jar and make sure to refrigerate the onions.
• You can serve Sirkewala Peyaz or Pickled onions after one whole day.
• Enjoy with Rotis, Rice or Tikkas.

Batata Poha or Potato Poha

Poha is a very filling, yet easy to digest breakfast dish that is easy to cook. If time is what is not permitting you to cook much of your favorite traditional breakfasts, then don't you worry, this will not consume much of your time. Make this yummy breakfast within no time and start your day elegantly. 

You can make a variety of Pohas. Some are made using onions, some are made using potatoes and you can add in a lot of variations. Here I have used both onions and potatoes for that extra richness and taste.

Ingredients

• Poha/Aval- 4 cups (teacup)
• Onion - 1 large
• Potatoes- 2 nos
• Green chillies- 2 small
• Cumin seeds - a pinch (Optional)
• Turmeric powder - 1/2 tsp
• Coconut- 1/2 cup (Optional)
• Mustard seeds - 1/4 tsp
• Curry leaves
• Peanuts - 1/2 cup or less as per your choice(I have not added peanuts, as you can see in the picture, since I ran short of them )
• Salt

Method

• Wash Poha well and drain off the water. Use a strainer for this purpose
• Add Turmeric powder and Salt to the poha and mix well
• Take a kadai and heat it
• Add cooking oil and fry the peanuts. Strain them from the oil and keep aside. 
• Now add the cubed potatoes to the same oil and saute till you feel they are cooked and when they become a bit crispy. Remove from kadai and keep aside.
• Add cooking oil if necessary, sputter mustard seeds and cumin seeds (optional) 
• Add finely chopped onions and green chillies to the oil and saute till onions turn golden brown
• Now add the soaked and strained poha to the kadai and mix well. Check salt.
• Now close the kadai with a lid and simmer for 5 to 10 minutes.
• Add roasted peanuts and coconut (Optional) to the poha and mix well.
• Serve hot and enjoy!!

Wheat Dosa with Sweet Coconut Stuffing

Whenever I think of a quick evening snack for the family, wheat dosa filled with sweet coconut grating comes in my mind. Here I have added an extra twist. I have added caramelized sugar for that extra taste and extra glaze.

Ingredients

Wheat flour- 2 cups

Coconut grating - 2 cups

Sugar - as per your taste

Salt - A pinch

Cardamom- a pinch (Optional)

For caramel

Sugar - 4 tbsp

Water - 1/2 cup

Method

Caramalizing

• Take a pan and heat it
• Add sugar and allow it to melt
• As soon as sugar melts and turns into golden brown color, add water and let it boil
• Switch off flame and keep it aside

Making the filling

• In a bowl, add the coconut grating
• Add sugar 
• Add optional cardamon powder
• Mix well and keep it aside

Making the dosa

• Make batter out of the wheat flour with water and add a pinch of salt while mixing water
• Heat a tava
• Pour the batter into a large dosa
• Add little bit ghee or vegetable oil and let the dosa gain crispiness
• Now turn it to cook
• Take a tablespoon full of coconut filling and place at the center of the dosa
• Fold the dosa into a half and pour some batter at the edge to close the filling tight
• Let it cook
• Now pour the caramelized sugar on top of the dosa and turn it to get a golden brown glaze
• Repeat with the other side
• Serve hot with a dash of caramelized sugar on top
• Enjoy!!

Kerala Style Fish Curry

Indulging in the exquisite flavours of Kerala-style fish curry is like taking a delightful journey into a world of spiciness and tangy goodness that simply begs for more. Vadakkan sadyas, with their rich and authentic fare, has always intrigued me, especially their fish curry boasting that irresistible extra kick of tanginess and spices.

To recreate the magic of those memorable meals, I've crafted my own version of Kerala-style fish curry—a recipe inspired by the tantalizing flavours caterers in the region often serve. Pieces of fish bathed in a luscious blend of spices, with just the right balance of heat and tang, creating a symphony of taste that lingers on the palate..this is what Kerala-style fish curry is all about.

This fish curry isn't just a dish; it's a personal ode to the culinary treasures that have left a lasting imprint on my taste buds. It's an invitation to savour the warmth and richness of Kerala's culinary heritage, one flavorful spoonful at a time. Dive in and experience the symphony of flavours that define my rendition of this classic dish. Bon appétit!

Ingredients

SET 1

• Choora fish / Tuna - 10 medium pieces
• Onion - 1 medium
• Ginger- 1 inch finely chopped
• Garlic- 20 Cloves
• Green Chilly- 1
• Oil
• Curry leaves

SET 2

• Kashmiri chilly powder - 4 tsp
• Chilly powder- 1 tsp
• Turmeric powder - 1/4 tsp
• Tomato- 1 large

SET 3

• Kudampuli- 1 large
• Vinegar- 1 tsp
• Salt
• Coconut (ground to paste) - 1/2 cup

Method

• Heat a Kadai or a large pan
• Add oil splutter mustard seeds
• Add curry leaves
• Add chopped onions, garlic, ginger, green chilly and saute well
• Add Kashmiri chilly powder, chilly powder, turmeric powder and roast in low flame
• Add chopped tomato and saute
• Now add water (around 1 glass), salt, kudampuli, vinegar and allow to boil
• As soon as water starts boiling, add fish pieces and let it cook
• Grind coconut to a paste and add this to the curry
• Allow to boil
• Check salt and let it cook in low flame for 10 -15 minutes
• Serve hot with rice, puttu or dosa
• Enjoy a spicy and tangy fish curry any time of the day!!

Karakkuzhambu- Tamil Nadu Speciality

Our family's visits to Chennai are like a gastronomic adventure, and the highlight of these trips has always been the incredible spread of delicious food served by our warm and loving relatives. Among the various culinary delights, one dish that never fails to captivate my taste buds is Karakkuzhambu.

Every time I savour this flavorful dish, I can't help but marvel at its resemblance to Kerala's beloved Vegetable Theeyal. (You can find the Veg Theeyal recipe here: (Link to the Veg Theeyal recipe: http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html -copy paste the link to the browser and view the page.)- just copy and paste the link into your browser to explore the recipe.)

The intriguing part for me was the similarity in appearance, yet the distinct taste that set Karakkuzhambu apart. It left me pondering about the secret behind this delightful dish. Curiosity got the better of me, and I couldn't resist asking my sister-in-law for the recipe. Lucky for me, she generously shared the detailed recipe for Karakkuzhambu, and I'm excited to pass it on to you. Take a look and embark on a culinary journey with this mouthwatering recipe! Enjoy!

Ingredients

• Brinjal- 4-5 nos
• Drumstick- 1 no
• Tomatoes- 2 medium sized
• Onion- 1 large
• Garlic- 9 to 10 cloves
• Tamarind - the size of a gooseberry
• Chilly Powder- 1/2 tsp
• Coriander Powder- 1 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Asafoetida- A pinch would do
• Salt- 
• Water-
• Curry leaves

For tempering

• Oil- 3 tbsp
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1/8 tsp
• Toor dal- 1 tsp
• jeera- 1 tsp

For grinding

• Coconut (grated)- 3/4 cup
• Onion- 1 ( You may use 6 shallots instead)

Method

Step 1

• Heat a frying pan
• Add oil 
• Add toor dal, urad dal, fenugreek seeds and jeera seeds
• Keep it aside to cool
• After cooling, grind them to a powder
• Keep the dal powder aside

Step 2

• In the same pan, add mustard seeds allow it to splutter
• Add curry leaves and the cut onions and tomatoes
• Saute well
• When the tomatoes are cooked, add Chilly powder, coriander powder, turmeric powder and saute well.
• Add the tamarind paste to the pan with salt and allow to boil
• Now add the vegetables and mix well
• Add more water for the vegetables to cook and let it boil
• As soon as it starts boiling, add the dal powder to curry
• Allow it to boil for a few minutes
• Serve with rice

Konju/ Prawn Theeyal

Kerala style Konju theeyal (Prawn Theeyal) is a real temptation, and if you are a foodie who loves South Indian food a lot, then this one is a must try. The curry is a bit time consuming, but the trust me, the ultimate result will make you smile wide :)

For those of you vegetarian lovers, trying out the vegetable theeyal can bring in the same effects. If you want to check the method of roasting coconut mix in the microwave or if you want the recipe for vegetable theeyal, check my early post. Just click or copy paste the link for the same here: 

http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html

For the recipe of konju theeyal, just check the method given below. 

Ingredients

• Prawns (Konju)-  1 cup or 2 cups
• Onion - 1 medium
• Shallots- 10 nos
• Cucumber- 1/4 cup
• Drumsticks- 1 large cut into small pieces
• Grated coconut- 2 cups
• Green chillies- 2
• Ginger- 1 inch
• Garlic- 10 cloves
• Chilly powder - 1 1/2 tsp
• Coriander powder- 3 tsp
• Turmeric powder - 1/2 tsp

Other ingredients

• Tamarind paste - 1/4 tsp
• Salt
• Oil
• Mustard seeds
• Curry leaves

Method

Step 1 (Roasting and grinding)

•  Take a tave heat it
• Roast coconuts with the help of coconut oil or any vegetable oil
• Add all the spices and roast them for 5 min
• Grind the contents to a paste by adding water and keep aside

Step 2

• Take a large tava or pan, heat it
• Add oil
• Now add some mustard seeds and splutter them
• Add curry leaves and diced onions plus green chillies to it
• Saute well
• Now Add the cut vegetables and the prawns that are cleaned and kept aside
• Saute well
• Add salt
• Add 1/2 tsp of tamarind paste
• Pour a cup of water and close the lid
• Allow it to cook partially
• Now add the ground coconut mix to with some water (check the consistency) and let it boil
• Allow to cook for 10 - 15 min in low flame
• Remove from flame after 15 min and serve hot with rice or with dosas.
• Enjoy!!

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Quick Parippu Rasam (Quick Toor Dal Rasam)

Rasam is the quick to make. It just takes around 10 minutes if you want a fast rasam with all the ingredients around. But the demand for parippu rasam has made me think of a quick and easy method, since it takes a long procedure with the cooking of parippu or toor dal in a cooker and then making the rasam later on. 

Here I have tried a simple method to make toor dal rasam the fast way round.

Ingredients

• Toor dal - 2- 3 tbs
• Tamarind paste- 5 tbsp
• Garlic -  10 large cloves
• Shallots - 10 
• Pepper powder - 1 tbs
• Chilly powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Curry leaves- 
• Corriander leaves- finely chopped
• Mustard seeds- 1/2 tsp
• Coconut oil or Vegetable oil- 2 tbsp + 2 tbsp

Method

Step 1

• Place a pan or a kadai on a heated stove top
• In the pan, add a bit of oil and  add dry toor dal to it and saute till golden brown.
• When it has turned golden brown, switch off flame and remove the roasted toor dal to a mixer jar. Grind it to a powder or add some water and make a paste out of it.

Step 2

• In the same kadai or pan, add some more oil
• Add oil to it 
• Add the mustard seeds and pop them
• Add curry leaves
• Now Add the ground shallots and ginger paste to it. Saute well. Simmer
• Now add the ground toor dal paste
• Add a cup of water to it and let it boil. Make sure that the paste turns into a sticky paste. This is the sign that the toor dal paste is not raw.
• Add Tamarind paste mixed with 3-4 glasses  of water to it. Make it a point not to boil after tamarind mix is being added to the kadai. Just simmer the flame
• Add sufficient salt
• Now add pepper powder, Chilly powder, asafoetida, fenugreek powder and coriander leaves. Make sure you add them in a simmered flame.
• Check salt. Add if you need.
• Switch off flame and serve with rice or serve in a cup as an appetizer.