Almond Carrot Juice

I was reading Aval vikadam recipes, and found this recipe. I searched my fridge and found only one carrot left and found some almonds remaining. So tried this as per the recipe instructions and it come out well. Here is the recipe and it is really very simple and tastes good...

  

Ingredients

• Almond - 10 to 12
• Carrot - 1
• Cardamom powder - 3 pinch
• Milk - 2 cup
• Sugar - as needed

 Method

• Soak the badam overnight or in hot water for 2 hrs.
• Grate the carrots finely.
• Grind both these to a fine paste.
• In a pan add the paste, milk and sugar, cardamom powder.
• When it starts boiling, switch off the stove.
• Keep in fridge and serve it cool.

[ Here i have filtered the paste and taken only juice as my kid loves only the juice]

This goes to the following events

1. My event Dish name starts with: A
2. My event Celebrating Independence Day - 2010

3. Healing foods; Carrots by siri and suma.

4. Only kids event by pari

Fish Munchurian

Today bought fish pieces and thought of doing something new. Searched the net and got the idea of fish munchurian. I followed the recipe, by Jasmine with very little changes and it came out well. Here is the recipe....

Ingredients

For marination

• Fish – 2 pieces
• Chilly powder – 1
• Pepper powder – 1 tsp
• Turmeric powder - a pinch
• Salt - 1/4 tsp ( as soya sauce contains salt, use less salt first)

For Batter

• Maida/ all purpose flour – 1 tsp
• Corn flour – 2 tsp
• Rice flour - 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Pepper powder -1 tsp
• Milk – 4 tsp
• Salt - 2 pinch

For Munchurian

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger - 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar - 1 tsp
• Sugar - a pinch

For frying

• Oil - as required for frying

Method

• Marinate the fish pieces with the ingredients under marination.
• Keep aside for 30 mts.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the marinated fish pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fish pieces and again mix it.
• Garnish with some spring onoins and serve hot.

 [I have used whole fish pieces, but it can be cut into small pieces before marination itself and can proceed with the munchurian steps].
 
This goes to my event CID - 2010
 
 

Tom Yam Coconut Prawns

I bought prawns today and thought of trying a new dish with it. While searching in NTUC (a super market in singapore) i bought knorr tom yam cubes. In its back side, they gave the recipe and tried it out. I simply love tom yam and with this prawns the dish came really very nice. 

Here is the recipe...

Ingredients

• Frozen prawns - 1/2 kg
• Tom Yam cubes - 2
• Ikan Bilis cube -1 (if not available can be replaced with another tom yam cube)
• coconut milk - 200ml
• Water - 4 cups
• Lemon grass - 1 stalk (sliced)
• Red onions - 1
• Tomato - 1
• Ginger -  2" (chopped)
• Green Chillies - 6 (chopped)
• Spring onions - 1 (chopped)

Method

• In a pan, add the water and bring to boil.
• Add the cubes, lemong rass, red onions, ginger.
• Simmer for 15 minutes.
• Add the chopped chillies, tomato, spring onions and prawns.
• Allow the prawns to cook.
• Add the coconut milk (i didnt have coconut milk and so i used 4 tsp of grated coconut).
• Bring to boil.
• When the prawns are cooked, switch off.
• Garnish with coriander leaves and serve hot.

Strawberry Grape Halwa

Ingredients

• Strawberries - 10
• Dark Grapes - 15
• Condensed Milk - 1/2 cup
• Milk (Preboiled and cooled) - 1/2 Cup
• Sugar as needed
• Cashews - few
• Raisins - few

Method

• Wash the grapes and strawberries.
• Grind in the mixie to a smooth paste.
• In a kadai or pan, add ghee and when it is hot, add the paste.
• When the raw smell goes, add the milk and cook till the halwa thickens.
• Add the condensed milk and sugar.
• When the halwa becomes thick switch off the stove.
• In a small pan, add the ghee and fry the cashews and raisins.
• Mix it to the halwa and serve hot or you can keep in fridge and serve cold.
• This Halwa will be having little tangy taste.

This goes to the event CID-2010

Manathakkali Vatral (Vatha) Kuzhambu (Sun dried Black Night Shade Gravy)

Ingredients

Dry Roast

• Red chillies - 5
• Red gram - 2 tsp
• Black gram - 1/2 tsp
• Pepper corns - 1/2 tsp
• Coriander seeds - 2 tsp
• Mustard - a pinch
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - 15  

Other Ingredients

• Shallots - 15
• Garlic - 1
• Tamarind - lemon size
• Turmeric powder - 3/4 tsp
• Vatral/Vathal - a handful
• Chana dhal - 1 tsp
• Mustard seeds - a pinch
• Cumin seeds - 1/2 tsp
• Asafotida - 1/4 tsp
• Jaggery - 1/2 lemon size
• curry leaves -  few
• Oil - 5 tsp
• Salt as needed

 Method

• Dry Roast all the ingredients under the topic dry roast.
• Grind it to coarse powder and keep aside.
• Now Grind the shallots and garlic to a fine paste.
• To this paste add the powder and again grind to a smooth paste.
• In a kadai, add the oil.
• When it is hot, add the mustard seeds, cumin seeds, curry leaves, asafoetida, chana dhal, vatral and fry it.
• To this add the smooth paste and mix well.
• Keep in low flame as the bubbles forms and splits out.
• To this add the tamarind water, turmeric powder, salt and jaggery.
• Cook till the oil separates out.
• Serve hot with white rice.

Mangai Murungai Kathiri Sambar(Mango Drumstick Brinjal Sambar)

 Ingredients

• Brinjal - 4
• Drumstick - 1
• Mango - 1 
• Red gram dal - 1 cup
• Shallots (Sambar vengayam/Small onions) - 12
• Tomato - 2
• Green chillies - 2
• Red chilly - 2
• Red chilli powder - 1tsp
• Coriander powder - 2tsp
• Sambar powder - 2tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - a pinch
• Tamarind - half lemon size
• Mustard - 1tsp
• Black gram dal - 1tsp
• Fenugreek seeds - 1tsp
• Curry leaves - few
• Coriander leaves - 1/4 tsp
• Garlic - 6 cloves
• Cumin seeds - 1tsp
• Ghee - 1tsp
• Salt as needed
• Oil - 2 tsp
• Water as needed

Method 

• Wash and keep Red gram dal in pressure cooker adding a pinch of asafoetida, turmeric powder and 1 tea spoon of oil. Pour 2 cups of water and keep for 4 Whistles.
• Meanwhile soak tamarind in hot waterand keep it aside.
• Heat oil in a kadai, splutter mustard seeds, cumin seeds, black gram dal, fenugreek, add curry leaves, green chillies, red chillies and fry them.
• Now add thel onions and fry them well.
• Add tomatoes and a little salt and fry them well.
• Now add all the vegetables and let it boil for some 5 minutes.
• Now add tamarind paste and mix them well.
• Once it starts boiling add sambar powder, chilly powder and coriander powder. 
• Finally add smashed dal and ghee and allow it to cook for some 15 minutes.
• Garnish with coriander leaves.
• Hot sambar is ready to be served with white rice.

This goes to my Event CID-2010 

Paruppu Rasam (Dhall Rasam)

Ingredients

• Tomato - 2 (cut into pieces)
• Tamarind - lemon size
• Garlic - 5 cloves
• Cumin seeds - 1/4 tsp
• Mustard seeds - a pinch
• Fenugreek seeds - 2 pinch
• Dhall stock - 2 cups
• Turmeric powder - 1/4 tsp
• Rasam Powder - 1 tsp
• Asafoetida - 2 pinch
• Curry leaves - few
• Cilantro - few
• Salt as per taste
• Water - 2 cups

Method

• Soak the tamarind in hot water for 10 mts.
• Mean while, grind the tomato pieces and garlic in mixie just for 3 seconds (1 to 2 rounds is enough).
• In a kadai, add oil.
• When oil is hot, add mustard seeds, cumin sees, Fenugreek seeds.
• Add the grinded paste and the tamarind water, turmeric powder, Asafoetida salt and dhall stock.
• Allow it to boil till the raw smell of tamarind goes off.
• While boiling add the rasam powder and curry leaves.
• Switch off the stove and serve hot with rice.

Vaalai Karuvadu Varuval( Ribbon fish dry Fry)

Ingredients

• Vaala Meen pieces - 15 
• Turmeric powder - 1 tsp
• Coriander powder - 1.5 tsp
• Red chilli powder - 1 tsp

Method

• Wash the fish pieces well in water.
• After washing, Soak the pieces in water for 15 mts.
• Marinate the above ingredients for 10 mts.
• Fry the fish peices in oil in small batches.
• Goes Well with Rasam Sadham, curd rice etc.

Rasam Powder (Rasam Podi)

Ingredients

• Red Chillies - 5
• Pepper corns - 3 tsp
• Cumin seeds - 2 tsp
• Urud dhall - 2 tsp
• Coriander seeds - 1 tsp
• Fenugreek seeds - 1 tsp
• Turmeric powder - 1 tsp

Method

• Dry roast all the ingredients except turmeric powder in a kadai.
• Grind the ingredients with turmeric powder in the mixie to a fine powder.
• Store it in a air tight container.

Mutton soup

Ingredients

• Mutton - 1/4 kg
• Onion - 1 big (chopped nicely)
• Tomato - 1 (chopped nicely)
• Turmeric powder - 1/4 tsp
• Pepper Powder - 1/4 tsp
• Garlic - 5 cloves
• Coriander Powder - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - few
• Salt - as per taste
• Water - 2 cup
• Oil - 2 tsp

Method

• Cut the mutton into small pieces.
• In a pressure cooker, add the oil.
• When hot, add all the above ingredients and cook for 5 whistles.
• Switch off the stove and serve the hot soup.                      

Event: Celebrating Independence Day(CID) - 2010

Hi all,
We Indian people, Celebrate many Festivals. Some according to Religion, Like Diwali – Hindu, Christmas – Christians, Hari Raya – Muslims etc.
But as Indians, Why not we celebrate our Independence Day as a festival.
So got the idea of conducting an Event to celebrate our Independence Day.

Event topic: Celebrating Independence Day (CID) – 2010

Send in your entries in form of special recipes from July 25th to Aug 15th. Grace period of extra 5 days is given to send your posts (till Aug 20th).

The Round-up of CID - 2010 will be posted by Aug 30th.

Rules:

1. Post any special recipe / your favourite recipe (or multiple recipes) that comes in your mind when you think of our Independence Day.
2. It can be of any dish... (Veg or Non - veg except Beef or pork)
3. If possible dedicate it to any freedom fighter (or freedom fighters).
4. Create a Link to this Event announcement and the Logo.
5. Old posts can also be sent provided it is re-posted and link is created to this announcement.
6. If you are trying any other fellow bloggers recipes, give credit to their post.

Mail your post(s) to events.akilaskitchen@gmail.com with below details:

• your name
• url of your post
• name of the freedom fighter(s) whom you want to dedicate your special/favourite recipe (if possible)
• picture of your recipe(s)

 Your comments are most welcome.

Thanks,
Akila.

Carrot Chutney

Ingredients

• Carrot - 2 (grated)
• Onion - 1 small (chopped finely)
• Ginger - 1" piece (chopped finely)
• Garlic - 5 cloves(chopped finely)
• Red chilli - 3
• Curry leaves - few
• Salt as per taste
• Oil - 3 tsp
• Mustard seeds - a pinch
• Urud Dhall - 1/4 tsp

Method

• In a kadai, add 2tsp of oil, onion, garlic, ginger, red chilli and curry leaves.
• Saute untill the onion becomes brown.
• Add the grated carrot and cook well till the raw smell goes off.
• Transfer this content to the blender or mixer grinder adding required salt and blend well to a fine paste.
• In a small pan, add 1tsp of oil, mustard seeds and urud dhall and curry leaves.
• In a bowl, add the carrot paste and the above thallipu and mix well.
• Serve as a side dish for idli or dosa.

[This goes to the Event: Healing foods - Carrot by Siri and hosted by Suma]

Lemon Rice Sevai

Ingredients

• Rice Sevai - 3 cups
• Mustard seeds - a pinch
• Urud dhall - 1/2 tsp
• Bengal gram - 1 tsp
• Green chillies - 3 (chopped finely)
• Onion - 1 (big) (chopped finely)
• Turmeric powder - 1/4 tsp
• Lemon juice - 2 tsp
• Curry leaves - few
• Corinader leaves for garnishing
• Oil - 2 tsp
• Water as required
• Salt as needed

Method

• Boil the water with little salt and switch off the stove.
• Add the rice sevai immediately to the boiled water and close it for 5 mts.
• Open the lid and filter out all the water and keep aside.
• Now in a kadai, add oil.
• When it is hot, add mustard seeds, urud dhall, bengal gram.
• When the seeds splutter, add the onion, green chillies, curry leaves and cook till the onion becomes transparent.
• Add the turmeric powder and salt.
• Add the sevai and mix well till the sevai changes its colour to yellow.
• Now add the lemon juice, mix again and switch off the stove.
• Garnish with coriander leaves and serve hot.
• Can be eaten as it is or can have even the pickle as the side dish.

[Note: Take the water quantity such that, all the sevai gets fully immersed in water]

Tomato Chatni 2 (Another form of Tomato chatni)

Ingredients

• Tomato - 2
• Onion - 2
• Red chilli - 2
• Curry leaves - few
• Salt for taste
• Mustard seeds - a pinch
• Oil - 2 tsp

Method

• In a kadai, add 1 tsp of oil
• When it is hot, add onion, tomato and red chilli and saute well till the raw smell of the onion goes off and tomato becomes soft.
• Add salt.
• Using mixer grinder, grind it to a fine paste.
• Transfer the content to a bowl.
• Now in a small pan, add oil, mustard seeds and curry leaves.
• Fry for a minutes and pour this to the bowl and mix it.
• Goes well with idli's, dosai's, chappathi etc.

Here i served it for rawa dosa.

Event: Dish Name Starts With: A

I am very excited to host my first Event.
Since i am starting the Event for the first time, i want to go for an easier topic. 
The coming month is August and the English Alphabets starts with A. So Post any recipe and the Name of the recipe starts with Letter A.

So i am announcing my first Event: Dish Name Starts With: A - for the August Month.

[It can be Veg or Non - Veg (except beef or pork)]To Participate in this Event

Post your Recipe – whose name starts with letter A between Aug 1 to 31^st 2010 with a link to this Event. Old posts can also be reposted with a link to this Event.

Adding the logo is appreciated.

Non bloggers send me mail with a photo of your recipe.

Multiple entries are welcome.

Mail your entry to events.akilaskitchen@gmail.com with the following details

Subject : Dish Name Starts with: A

Your name :

Your post url :
Category: (whether it is dessert or beverage or side dish etc)

Photo of your dish:

Roundup will be posted in September 1st week.

Though I am new to the blogging, I believe you people give your support in form of entries to make the event a big success.

Please feel free to leave your comments and looking forward for your wonderful recipes.

Potato Peas Pulav

Ingredients

• Basmathi rice - 2 cups
• Potato - 1
• Green Peas - 1 cup
• Onion - 1 (chopped nicely)
• Ginger Garlic Paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Cloves - 4
• Cinnamon stick - 1
• Cardomom - 3
• Bay leaf - 1
• Mint leaves - 1/2 cup
• Water - 3 cups
• Ghee - 3 tsp
• Cashews - few
• Coriander leaves for garnishing

Method

• Soak rice for 20 mts.
• In a Pressure cooker, add ghee and all the spices mentioned above.
• Add the onion and ginger garlic paste and fry till golden brown.
• Add the potato, peas, mint leaves and green chillies and saute well.
• Now add the rice and fry for 1 minute and add the water and salt and bring to boil.
• Close the lid and simmer for 10 mts.
• Garnish with fried cashews and coriander leaves and serve hot.  

Sending this to the event CWS - Fennel Seeds by Priya

Cauliflower Kothu Kari (Minced Cauliflower curry)

Ingredients

• Cauliflower - 1 (chop nicely )
• Onion - 2 (medium sized - chopped nicely)
• Tomato - 2 (cut into small pieces)
• Green chillies - 2 (chopped finely)
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Turmeric powder - 1/4 tsp
• Ginger garlic paste - 1/2 tsp
• Mustard seeds - a pinch
• Cumin seeds - 1/2 tsp
• Saunf - 1/4 tsp
• Cloves - 3 to 4
• Oil - 4 tsp
• Salt as per taste
• Curry leaves - few
• Corinader leaves for garnishing
• Water as required.

Method

• Wash the cauliflower and chop them finely.
• In a kadai, add oil and when it is hot, add the mustard seeds, cumin seeds and saunf, cloves.
• When they splutter, add the onion, curry leaves, green chillies and ginger garlic paste.
• When the onions colour changes to transparent, add the tomato and saute it, till it becomes soft.
• Now add the chopped cauliflower and Little water for the cauliflower to cook.
• Now add the chilli powder, turmeric powder, coriander powder and salt.
• Add some more water and cover the kadai with the lid.
• Mix the curry time to time such that they didnt stick to the bottom of the kadai.
• When they are fully cooked, switch off the stove.
• Garnish with coriander leaves and serve hot as the side dish.

Mutton Kuzhambu

Ingredients

• Mutton - 1/2 kg
• Onion - 2 big
• Tomato - 3
• Garlic - 7 cloves (Chopped nicely)
• Green chillies - 8
• Turmeric powder - 1/2 tsp
• Cloves - 8
• Cinnamon stick - 2
• Fennel - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Oil - 3 tsp
• Water - 5 cups
• Coconut milk - 1 cup (optional)
• Curry leaves - few
• Coriander leaves for garnishing

Method

• In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
• When onion becomes brown colour, add the mutton pieces to it and saute well.
• After that, add the water, turmeric powder and salt and close the lid.
• Cook for 5 whistles.
• Meanwhile, in another kadai, add oil, little cloves, cinnamon stick, onion.
• When onion becomes brown colour, add ginger garlic paste.
• Add the tomato and cook till they becomes soft.
• Add the green chillies and again saute well.
• Transfer the contents in the kadai to mixer and grind well to a paste form.
• After the mutton is cooked, add the above grinded paste to the mutton and allow to boil for another 5 mts.
• If you want to add the Coconut milk, it can be added to the mutton kuchambu.
• Serve hot for rice.

Aappam

Ingredients

• Raw rice (Pacharasi) - 1 cup
• Parboiled rice (Puzhungal arisi) - 1 cup
• Urud dhal - 1/4 cup
• Fenugreek seeds - 2 tsp
• Salt - as needed

Method

• Soak the above ingredients in water nearly for 6 hrs. (I soaked it in morning - by 10am)
• Now grind the soaked ingredients in the wet grinder by adding water and required salt and make it in a batter consistency.( I grinded in night and left it overnight)
• Leave it overnight for fermentation.
• The next day, in Appa chatti or ordinary kadai, add some oil and pour the batter in the middle and round it in the clockwise and anti clockwise directions.
• Close the lid.
• Allow it to cook for 2 to 3 mts.
• With the spatula, remove the edges first and serve it hot with coconut milk.

Send this to the Event DNSW: A

Tomato Rice (Tomato Pulav) - Thakkali Satham

Ingredients

• Basmathi Rice - 2 cups
• Water - 3 cups
• Tomato - 5 (i have taken small ones)
• Onion - 2 
• Ghee - 3 tsp
• Cloves - 6
• Cinnamon stick - 1 
• Star anise - 3
• Cardamom - 2
• Salt - as needed
• Coriander leaves - few
• Mint leaves - 1/4 cup
• Curry leaves - few
• Green chillis - 4
• Fennel seeds - 1/4 tsp
• Chilli powder - 1/4 tsp
• Ginger garlic paste - 1 tsp

Method

• Soak Basmathi rice for 20 mts.
• Meanwhile cut the leaves, onion and tomato and keep ready.
• In the pressure cooker, add the ghee.
• When it is hot, add the mentioned spices and fry well.
• Now add the onion, green chillies, ginger garlic paste and saute well.
• Add the tomato and saute till it becomes soft.
• Add the Curry leaves, mint leaves and coriander leaves.
• Fry them till they give nice aroma.
• Add the Rice and again fry for a minute.
• Now add the water, salt and chilli powder. 
• Check for the seasoning and allow it to boil.
• Now close the lid, keep it in medium flame and cook for 10 mts.
• Remove from stove and serve hot with raitha.

Sending this entry to the event CWS - Fennel Seeds by Priya

Pure Pepper Paneer (PPP)

Ingredients

• Paneer - 250 gms
• Pepper - 2 tsp ( or as per taste)
• Onion - 2 big (Chopped nicely)
• Tomato - 1 (small) (Optional)
• Green chilli - 3 (Chopped nicely)
• Salt - as per taste
• Curry leaves - handful
• Oil - 3 tsp
• Fennel - 1/4 tsp
• Cloves - 4
• Cinnamon stick - 1 (crushed nicely)
• Cardamom - 2
• Coriander leaves - for garnishing

Method

• In a kadai, add oil, fennel seeds, cloves, cinnamon stick, cardamom.
• When the seeds starts spluttering, add the onion, green chillies, curry leaves and fry until light brown.
• Add the tomato and saute well.
• Now add the Paneer cubes and cook well with the oil itself.
• Add the salt and pepper and again cook.
• Check for the seasoning and switch off the stove.
• Garnish with coriander leaves and serve hot.

[Note: I didnt fry the paneer before. If you want to fry it before you can fry.]

This goes well with rice or roti or chappathi etc...

This goes to the following wonderful event

Letz Relish - Paneer by Jay

Paneer Munchurian Gravy

Ingredients

For marination

• Paneer - 250 gms
• Maida/all purpose flour - 2 tsp
• Corn flour - 1 tsp
• Rice flour - 1 tsp
• Salt - 2 pinch
• Ajinamoto - a pinch

For Munchurian

• Sesame oil - 3 tsp
• Red chilli - 4
• Chopped ginger - 1/4 tsp
• Chopped garlic - 1/4 tsp
• Cashews - few (optional)
• Onions - 3 big (cut cubes)
• Celery - 1
• Spring onions - 1 bunch
• Pepper powder - 1 tsp
• Chilli powder - 1/4 tsp
• Soya sauce - 3 tsp
• Chilli garlic paste - 2 tsp
• Ajinomato - a pinch
• Sugar - 3/4 tsp
• Salt - as required
• Water - 1 cup (if needed), 
• Vinegar - 2 tsp
• Curry leaves - few
• Coriander leaves - few

For frying

• Oil - as needed
• Ghee - 2 tsp

Method

• Fry the paneer cubes in ghee and soak in hot water for 5 mts and keep it aside.
• Now in a bowl, take the ingredients under marination and mix well and keep aside for 10 to 20 mts. 
• In a Kadai, heat the oil. In hot oil, add the marinated paneer and fry well. 
• In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
• Add the paneer and mix well.
• If gravy becomes thick, add water and again cook. 
• Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
• Serve hot with roti, chappathi or with fried rice.

Peas Pulav

Ingredients

• Basmathi rice - 2 cups
• Green Peas - 1 cup
• Onion - 1 (chopped nicely)
• Ginger Garlic Paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Cloves - 4
• Cinnamon stick - 1 
• Cardomom - 3
• Bay leaf - 1
• Mint leaves - 1/2 cup
• Water - 3 cups
• Ghee - 3 tsp
• Cashews - few
• Coriander leaves for garnishing

Method

• Soak rice for 20 mts.
• In a Pressure cooker, add ghee and all the spices mentioned above. 
• Add the onion and ginger garlic paste and fry till golden brown.
• Add the peas, mint leaves and green chillies and saute well.
• Now add the rice and fry for 1 minute and add the water and salt and bring to boil.
• Close the lid and simmer for 10 mts.
• Garnish with fried cashews and coriander leaves and serve hot .

Fish Names in English - Tamil - Telugu - Malayalam

Hi Friends, i have taken some effort to collect the fish names in English, Tamil, Telugu and Malayalam Languages from different sources in internet. If some of the fish names is wrong, please tell me to correct. Your comments are highly appreciated.

Courtesy Google Images

English	Tamil	Telugu	Malayalam
Anchovies	Nethili, Thogai meen	Nethallu, Pooroava, Kelba, Poravallu	Nethili, kozhuva
Barracuda	Sheela, Ooli meen	Jellow	Neduva, koduva
Bluefin Travelly	Paarai	Kurugu paarah	Vatta, Kuluvel, Oyupara, maduthala
Bombay Duck	Vangaravasi	vanamattalu, cocomutta	Bummuli
Butterfish, Murrel	Viral Meen	Bonke	Nachara
Catfish	Kelluthi, Mandai	Jelalu, walaga, Tedi Jella,	Valia Etta, Kaari, Thendu kadu
Catla (Bengal carp)	Katla, Kendai, Thoppu meen, kanavi	Botchee, Botcha	Karakatla, Katla
Clams	Chippi, Kilingal, Vaazhi		Kakka, Eninththi
Cod	Panna, Kalava		Mullan, Chemmun, Sarghan
Convict surgeonfish	Kozhimeen	Mootah	Varipara, Kurichil, Paalla
Crab	Nandu	Peetha, Pitha	Nandu
Cuttle fish	Kanawai, Thotti kanavai		Tonadi kanava, kalaan kanava
Dart	Kutili	Kaduvai	Peeyada
Dalphin Fish	Ailai, Koppurai kuzha	Abanoos	Avnose, Abanoos
Eel	Vilangu, Seram Paambu	Maluguchepa	Paambu meen, malanjil
Emperor (Mula)	Vaalai meen, Kulli kozhi meen, Vilai meen	Erimeenu	Valiya Vilmeen, Kurali
Fin bream (Threadfin bream)/ Pink perch	Navara, Rani meenu, Sennagarai, Thullu Kendai, Kandal meen	Chalaneera kanti	Kelli meen, Killi meen, Chengavaal,
Finned Bulleye	Cheena vaarai, Kakkasi	Disco meenu	Chenvara, Unnimary
Flying fish	Parava, Parava kola, Kola	Parava meenu	Kola parava, Baravi
Garfish	Kola, Kokki meen, Vellai morel	Kokare, Konti	Kola meen, murrel
Greas carp fish (Carp)	Kendai, aranjan podi, aringal, Poorali	Arju, Elamosa
Grouper (Reef cod)	Kalavan, Panni meen, Komeri, Kelavan	Muri meenu	kalava, murumeen
Grunter	kurumutti, kalianthalai	Korakka, Karuppi	Kurukuruppan
Halibut	Potha
Horse Mackeral	Paarai, Puli paarai, thenga paarai	paar	Chamba, Kolli paara, Vangada, Kanni Ayila
Indian Goat fish	Nagarai, navarai	Rathi goolivinda	manakkam
Indian Shad (Hilsa)	Oolum, vengannai	Killalu	Paluva
Jewfish	Kathalai, Koppayan	Pulli panna	Palli kora
King fish	Vajjiram, Kadal viral	Vajjiram, peddah-mottah	kadal viral, mottah
Leather skin fish	Theera	palai meen	koda
Little tunny	Surai
Lizard fish	Thumbili, Thanni Panna	Cade mottah	Arranna
Lobster	Singai raal, kal eral	Konju	Konjan
Mackerel	Kanangeluthi, Ayilai, Keluthi aila	Kannangadatha	Aila
Malabar Anchovy	Poruva, poorava		Manangu
Malabar Trevally	Paarai, Thol Paarai	Kodavai	Paara
Mangrove jack(Mangrove red snapper)	Seppili, Vekkattai		Kalavayan
Marine cat fish	Kelluthi
Milk fish (White mullet)	Paal meen, paal kendai	pala bontha	poomeen
Moon fish	Kannadi karel	Ambattan paara	Ambattan paara
Mrigal(White carp)	Ven kendai, Mrigal	Arju, Yerramosu	Venkenda, Mrigal
Mullet (Red Mullet)	Saala, Madavai Kendai	Bontha parigi, Koniga, kathi parigo	Thirutta Maalan, Kanambu
Murrel (Snakehead fish)	Viral meen, Koravai	Erramatta, Mottu, Korava	Korava, manathu kannan, vatton
Mussels	Aazhi, matti, Chippi, Kallikai		kadukka, kakka, kadal kai
Oyster	Chippi, Muthu chippi, kavaddi		Kakka, Muni
Parrot fish	Pachai elimeen	Kili meenu	Kizhi meen
Pearl spot	Pattai, Palincha, Setha kendai	Cashimera	Karimeen, erimeen
Perch	Kilichan, Panayeri kendai	Chamalu, kilipothu, Ganam	Keeri, Kallakeedam
Pomfret	Vavval	Nalla Chanduva, Tella chanduva	Aavoli
Red Snapper	Sankara Meen, Paruthi vela meen	Korameenu, thundava, rangu	Pahari, Chemballi murumeen
Ribbon fish / Belt fish / hair tail	Vaalai	Savallu	Vaala
Rohu (Carpo fish)	Kannadi kendai, rohu	Bocha gnadu meen	Rohu
Sailfish	Kopparan, mayil meen		Olameen
Solmon (Indian solman / Threadfin)	Kaala, Thira vaala	Maga, Budatha maga	Kaala, kora, bameen
Sardines	Mathi Meen, Kavalai, Vellai suda, Neethu kavalai	Kavalu, Noona Kavallu	Mathi, veloori, Chaala
Saw Fish / Gur	Kola Meen, Uluvai, Vela	Yella	Vakusravu
Seabass	Koduvai Meen
Seer fish	Vanjaram, Neimeen, Nettaiyan Cheela	Vanjaram, konema	Neymeen
Shark	Sura Meen, sorrah	Soraputtu, sorrah	Sraavu, Choraku
Silver Bar fish	Karu vaali, Mullu Vallai		Mullu Vaalai, Vaala
Silver Belly / Pony fish	Kaaral podi, Kara podi	Kaara	Thaali mullen, Karal, Nalla Mullen
Silver Biddy	uduvan, Oodan, Velludan		Kodian Purachi, Pranjin
Silver Moony / Finger fish / Silver bat fish	Parrandan moolen, Purranndee		Aakoli, vavalmeen
Shrimp/ Prawn	Eral, Raatu	Boli, Etti	Chemmeen
Snapper	Kondal
Sole Fish / Tongue sole	Naaku Meen, Virahi, Nangu	Korra meenu	Nangu, Manganu
Spade fish	Seepu Thiratai
Squid	Oosi Kanawa, Kanavai		Kanawa
Tilapia	Kari / Neyyi, Jilapi, Jilehi
Tuna	Soorai		Choora
Turbot (Indian spiny turbot)	Potha, Erumei-nakku	Dodda Nangu, Kolli nangu, Noori nalaka	Manthal, Aayiram pali
Vela	Vela meen		Velavu, Vella para
Whip-tail sting ray/ Ray fish	Thirukkai	Teki, Belugiri, Tenku	Thirandi, Kottiva
White fish (False Travelly)	Neer Suthumbu, Kuthuppu	Sadumi	Kuthuppu, Parava, Kadu
Whiting / Lady fish	Kilanga Meen, Kilachi		Poozhan, Noongal, Cudeerah
Yellowfin Tuna	Keerai		Valliya chura, poovan chura

Gobi Munchurian(Cauliflower Munchurian)

Ingredients

For marination

• Cauliflower - 1
• Maida/all purpose flour - 2 tsp
• Corn flour - 1 tsp
• Rice flour - 1 tsp
• Salt - 2 pinch
• Ajinamoto - a pinch

For Munchurian

• Sesame oil - 3 tsp
• Red chilli - 4
• Rhopped ginger - 1/4 tsp
• Chopped garlic - 1/4 tsp
• Cashews - few (optional)
• Onions - 3 big (cut cubes)
• Bell pepper - 1 
• Celery - 1
• Spring onions - 1 bunch
• Pepper powder - 1 tsp
• Chilli powder - 1/4 tsp
• Soya sauce - 3 tsp
• Chilli garlic paste - 2 tsp
• Ajinomato - a pinch
• Sugar - 3/4 tsp
• Salt - as required
• Water - 1 cup (if needed), 
• Vinegar - 2 tsp
• Curry leaves - few
• Coriander leaves - few

For frying

• Oil - as needed

Method

• Cut the cauliflower into small equal sized florets.
• Put in boiling water for 3 mts and filter the water with the kitchen towel.
• Keep it aside for 15 mts, so that excess water evaporates.
• Now in a bowl, take the ingredients under marination and mix well and keep aside for 10 to 20 mts. 
• In a Kadai, heat the oil. In hot oil, add the marinated cauliflower florets and fry well. 
• With the tissue paper filter the excess oil from the fried florets. 
• In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, bell pepper, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
• Add the cauliflower florets and mix well.
• If gravy becomes thick, add water and again cook. 
• Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
• Serve hot with roti, chappathi or with fried rice.

Crab Upma (Nandu Upma)

We bought crabs and i want to try something new with crab from my usual things of crab masala, crab curry. so i tried crab upma.In this, i used only the crab meat and instead of  the whole crab and it came out really nice. People who is afraid to see the claws of the crab also likes this dish, as the meat alone is used to prepare this dish. 

Ingredients

• Crab - 6 (big)
• Mustard seeds - a pinch
• Fennel seeds - 1/4 tsp
• Cloves - 4
• Cinnamon stick - 1 (crushed into pieces)
• Star anise - 2
• Cardamom - 1
• Black gram - 1/2 tsp
• Bengal Gram - 1 tsp
• Green chillies - 3 (cut lengthwise)
• Onion - 2 (chopped nicely)
• Ginger garlic paste - 1 tsp
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Chilli powder - 1/2 tsp (if more spicy is needed)
• Salt as per taste
• Sesame oil - 2 tsp
• Coriander leaves for garnishing
• Lime juice/Vinegar - 1/2 tsp

Method

• Cook the crab with 1/4 tsp turmeric powder and little salt.
• When the crabs becomes soft, remove it from stove and allow it to cool.
• Remove the crab meat alone from the body and the bigger claws and keep it in a bowl.
• In a kadai, add oil, mustard seeds, fennel seeds, cloves, cinnamon stick, star anise, cardamom.
• When the mustard seeds splutter, add the black gram and bengal gram and fry.
• When they becomes slight red colour, add the onions, ginger garlic paste, green chillies, curry leaves and saute well.
• When the onions becomes brown colour, add the crab meat, turmeric powder, coriander powder, chilli powder, salt and cook for 3 mts.
• Before switching off the stove add the vinegar or lime juice.
• Garnish with coriander leaves and serve hot as side dish.

Thandai

Ingredients

• Badam - 1 cup (Soaked Overnight)
• Milk - 1 cup
• Pepper Corns - 2 tsp
• Cumin Seeds - 1/4 tsp
• Sugar - as required
• Cardamom Powder - 1/4 tsp
• Fennel Seeds - 1 tsp
• Poppy seeds (gasa gasa) - 1 tsp
• Water as needed

Method

• Soak badam in hot water for 2 hrs or soak overnight.
• Peel the outer skin of badam.
• Using blender, nicely blend the badam with the preboiled milk and sugar.
• To this add the other mentioned ingredients and blend again nicely.
• Filter this mixture concentrate.
• Again add some more milk and blend nicely again and filter the concentrate.
• Repeat this process 3 to 4 times, till all the essence of the ingredients is filtered.
• To this concentrate, you can add cold milk or water and serve chilled.

Sending this to the event CWS - Fennel Seeds by Priya

Maadhulai Shake

Ingredients

• Maadhulam Juice (Pomegranate ) - 2
• Milk - 2 cups (Pre-boiled and cooled)
• Sugar - 2 cups

Method

• Blend all the ingredients in the blender and filter it.
• Serve chilled.