Coconut Milk Fish Curry - தேங்காய் பால் மீன் குழம்பு

This is a creamy Fish Curry. Not too hot but delicious.

Ingredients ( தேவையான பொருட்கள் ):

• Fish / மீன் 500 gm
• Onion / வெங்காயம் 1
• Green chillies / பச்சைமிளகாய் 7
• Coconut Milk /  தேங்காய் பால் 3 cup
• Cumin Power / சீரகத்தூள் 1 tsp
• Coriander Powder / தனியா தூள்  1 tbs
• Pepper Powder / மிளகு தூள் 1 tbs
• Turmeric Powder / மஞ்சள் தூள் 2tsp
• Salt / உப்பு
• Oil / எண்ணெய் 2 tbs

Seasonings ( தாளிப்பு):

• Mustard Seeds / கடுகு 1tsp
• Cumin Seeds / சீரகம் 1 tsp
• Curry Leaves / கருவேப்பிலை  5-7 nos.

Method (செய்முறை):

• Finely chop the onion and  slit the green chillies.
• Cut the fish into medium pieces and clean it well.
• Take 1tsp of Turmeric Powder and salt to taste and mix it well with the fish.
• Heat the pan with 2 tbs of oil and sear the fish and keep it aside.
• The same pan can be used if its big enough to make the curry or use a Kadai.
• Heat the kadai and use the same oil that's left out after searing the fish.
• When the oil is hot add the seasonings. Once the seeds splitters add the finely chopped onion.
• Fry the onion on medium heat an add the salt, turmeric powder and pepper powder. Fry till the onion becomes translucent.
• Now add the Coriander powder and green chillies stir for 1 minute.
• Add the coconut milk and stir well often.[Because if we don't stir often, the coconut milk curdles. This will not change the taste, but the texture of the milk changes.So by stirring often the milk will not curdle].
• If needed add 1/2 - 1 cup of water.
• Once the oil collects on top add the fish and cook it for another 3mins on medium flame.

Yummy creamy coconut milk fish curry is ready.Serve with hot rice and enjoy.

Note: In this curry i have used Pom-fret( வவ்வால் மீன்) fish. You can use any fish you like but fishes like tuna and salmon may not be best for this.

Alternate:

•  If you don't want to sear the fish in oil, you can add the raw fish  and let it cook for 5 mins on medium heat.
• If you don't want to use 3 cups of coconut milk, the third cup can be substituted with plain milk.

Brinjal Curry [ennai kathirikai] - எண்ணை கத்திரிக்காய்.

This is a spicy and tangy curry made out of Brinjal. It's predominantly made as a side dish to Briyani. Tanginess complements briyani very well.

Ingredients (தேவையான பொருட்கள்):

• Eggplant/Brinjal / கத்திரிக்காய் - 500 gm
  
• Ginelly Oil 1 / நல்லெண்ணை - 1 Cup
  
• Onion / வெங்காயம் - 2
• Green chillies / பச்சை மிளகாய் - 4
• Turmeric powder / மஞ்சள் தூள் -  1 tsp
• Coriander powder / தனியா தூள் - 1tbs
• Salt to taste - உப்பு
  
• Tamarind thick puree - புளி கரைச்சல் 1cup
• Sesame seeds / எள் - 3/4 cup
• Chilli powder / மிளகாய் தூள் - 0.5 - 1 tbs

Seasoning (தாளிப்பு):

• Mustard seeds / கடுகு - 1tsp
• Cumin seeds / சீரகம் - 1tsp
• Curry leaves / கருவேப்பிலை

Method (செய் முறை):

• Wash and cut the eggplants in to medium pieces and put it into bowl of water .
• Finely chop the medium sized two onions and the green chillies.
• Fry the white sesame seeds and grind it in to fine powder.
• Heat the kadai and add the 1 cup of oil.
• When the oil is hot add all seasoning ingredients.
• Once when the seeds splitters add the finely chopped onion.
• Fry the onion well until it becomes soft and translucent.
• Add the green chillies and fry for few mins and add turmeric powder,salt to taste and coriander powder & chilli powder and fry well until the raw smell goes.[Depending on ur spice level u can add the chilli powder].
• Now drain the water from the bowl and add the eggplants and fry till it becomes soft and well cooked.
• And now add the tamarind puree and let it boil on medium for 5-8 mins or until oil collects on top.
• Add the ground sesame powder and mix it well and let it cook for another 3- 5 mins.
• Once the oil collects on top of the gravy its ready to serve.
• Remove from flame and serve hot with rice.

Elephant Yam Fry - சேனைக்கிழங்கு வருவல்

Ingridents:

• Elephant yam 500 gm
• Coriander Powder 2 1/2 tbs
• Chilli Powder 1 tbs
• Turmeric Powder 1 tsp
• Salt to taste
• Cumin Powder 1 tsp
• Asafetida (hing)1/2 tsp
• Oil 4tbs

Seasonings:

• Mustard Seeds 1 tsp
• Cumin seeds    1 tsp
• Bengal gram ( Chenna dhall)   1 tbs
• Black gram   ( urad dhall)   1 tbs
• Curry Leaves 8 nos
• Dry red chillies 3-4 nos

Method:

• Clean and cut the yam in  to small cubes.
• Pressure cook the yam with some salt. 
• Heat the fry pan with 2 tbs of oil.
• Add all the season ingredients and asafetida fry till the grams turn golden brown.
• Now add the yam and stir fry for few minutes, and then add salt and turmeric powder.
• Stir fry and add all the remaining powders. and fry well with another 2 tbs of oil.
• Keep the flame on medium heat and cook the yam covered.
• At regular interval stir  fry until they are golden brown and crisp.

Yummy and crispy elephant yam fry is ready. it can be enjoyed with sambar rice or with plain curd rice.

Bread Bonda - பிரெட் போண்டா

Ingredients:

• Bread slices 5
• Semolina (Rava) 1/2 cup
• Onion 1 medium
• Chilli Powder 1 Tsp
  
• Green chillies 3
• Ginger 1/2 inch
• Curry Leaves 5
  
• Coriander Leaves 1/4 cup
• Salt to taste
• Oil to fry
  

Method:

• Cut the edges of the bread and crush them into small pieces.
• Finely chop the onion,green chillies,curry leaves and coriander leaves.
• Grate the ginger.
• Take a mixing bowl and mix the bread and semolina well and then add all the other chopped ingredients and mix them well.
• Sprinkle some water and mix them well like the chapathi atta.
• Make them into small balls and deep fry in the medium hot oil.
• Yummy and easy bread bonda in ready.
• Serve hot with chutney or with sauce.

Enjoy this easy bonda.Made quick. Try with different breads for different variations.

Chicken Briyani - சிக்கன் பிரியானி

Ingredients:

• Chicken 250 gm
• Onion 2 medium
  
• Tomato 1 small
• Ginger Garlic paste 2 tbs
• Green chilies 5
• Chopped coriander leaves 1/2 cup
• Chopped Mint leaves 1/2 cup
• Curd 1/4 cup
• Salt to taste
• Turmeric powder 1/2 tsp
• Chili Powder 1 tbs
• Black Pepper Powder 1 1/2 tbs
• Garam Masala 1 tbs
• Cumin seeds 1 tsp
• Fennel Seeds 1tsp
• Cardamom 4
  
• Cinnamon 1 stick
• Cloves 3
  
• Basmathi Rice 2 cup rice
• Bay Leaves 4
• Saffron 1/4 tsp
  
• Food color red 1/2 tsp
  
• Milk 1/2 cup
  
• Lemon juice 1 tbs

Method:

• Clean the Basmathi rice and soak the rice for 45mins.
• Clean the chicken and cut into medium pieces and drain the water.
• Soak the Saffron in 1/2 cup milk.
  
• Cut the onions into thin long slices.Finely chop the green chilies and the tomato.
  
• Marinate the chicken with Salt,turmeric,Garam Masala,Chili powder 1/2 tbs and curd for at least one hour.
• Take a Heavy bottom Vessel and add 3tbs of oil.
• Once when the oil is hot add all the whole Garam Masala items. When they splitters add the onion.
• Fry the onion until they turn golden brown.Now add the Ginger garlic paste and fry till the raw smell goes.
• Add the chopped tomato and the green chilies.And fry till tomato becomes soft.
• Add all the masala powder, 2 Bay leaves and fry well.Now add 1/2 cup of chopped coriander and mint leaves.
• Once when the oil gets collected on top of the masala it time to add the marinated chicken.
• Mix well so the masala will get well coated on the chicken.
• Reduce the flame and cook the chicken covered.
  
• Mean time boil the water in a seperate vessel and add 2 bay leaves and 2 crushed cardamom and little salt.
  
• When the water bubbles add the basmathi rice.
• Once the basmathi rice is 50% cooked remove from flame and drain the water and keep aside.
• When the chicken in completely cooked switch off the flame.
• Now remove half the amount of the chicken gravy into an another vessel.So we can make a layer of chicken and half cooked basmathi rice.
• On the top of the chicken layer add the remaining chopped coriander and mint leaves and top it with layer of rice.
• On top of the rice pour the saffron milk.Do mot mix just pour.
• Sprinkle fried onions on top [optional]
• Cover the vessel.The vessel cover needs to be heavy so the steam will not escape from the vessel.
• If the vessel cover is not heavy take the chapatti atta and roll it on the rim of the vessel and keep the lid on top of it.So the steam will not lift the cover.
• Cook for 30 -45 mins on low flame.
• Yummy chicken briyani is ready to serve.
• Enjoy with boiled egg and raitha.