DAL TADKA

Ingredients

1.      Toor dal or red masoor dal-1 ½ cup

2.      Onion-1 no medium sized, thinly sliced

3.      Garlic-5 pods

4.      Green chilly-2nos,cut length  wise

5.      Tomato-2nos medium sized chopped

6.      Turmeric powder-3/4tsp

7.      Salt

8.      Water-4cups

9.      Oil-1tbsp

10.  Coriander leaves-one handful ,chopped(optional)

For tempering

·         Oil/ghee-2tbsp

·         Mustard seeds-less than ¼ tsp

·         Curry leaves-1 sprig

·         Dry red chilly-2nos

·         Pearl onion-2nos,thinly sliced

·         Asfoetida-a pinch

Method of preparation

1.      Wash dal 3 times. Take a pressure cooker or any cooking vessel. Combine all ingredients from 1 -9.Cook until dal becomes soft. If using pressure cooker cook upto 5 or 6 whistles.

2.      Tempering-Heat oil or ghee in a pan. Splutter mustard seeds. Add all other ingredients accordingly. Stir until onion turns brown. Pour this over prepared curry. Lastly add chopped coriander leaves.

Serve with roti or rice…

" Sending to Dish it out – Lentils and Garlic and Vardhini’s page",cooking with seeds by priya's versatile recipes

               

CHETTINADU FISH CURRY

 

Ingredients

1.      fish-1/2kg,cleaned and cut into medium sized pieces

2.      dry red chilly-20 nos

3.      coriander seeds-3 ½ tbsp

4.      pearl onion-10 nos,cut length wise

5.      garlic-4pods,cut length wise

6.      green chilly-1 no,slitted

7.      tomato-1 medium sized, chopped

8.      oil-2big spoonful

9.      curry leaves -2sprigs

10.  tamarind-lemon sized ball

11.  salt

12.  water-1  ½ cup`

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes. Squeeze out to extract the juice.

2.       Heat a pan. Add dry red chilly and coriander seeds. Dry roast (without adding any oil) it for 5 minutes .Stir it continuously as it tends to burn easily. Let it cool. Grind this into smooth paste.

3.      Heat oil in a kadai or wok. Add curry leaves, garlic, pearl onions and tomatoes sauté for 5minute.

4.      Mix the ground paste with tamarind extract. Add this into the oil. Stir well. Add  water and salt. When it boils, add fish and green chilly. Keep the lid on. Cook for 10 minutes until the gravy thickens.

Enjoy with steamed rice…

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LIVER PEPPER FRY

Ingredients

1.      Liver of mutton, beef or chicken-250gm

2.      Onion-1 no, sliced

3.      Green chilly-2nos

4.      Turmeric powder-1/4tsp+1/4tsp

5.      Chilly powder-1tbsp

6.      Coriander powder-1tbsp

7.      Pepper powder-2tbsp

8.      Curry leaves-one handful

9.      Mustard seeds-less than ¼ tsp

10.  Oil-4tbsp

11.  Water-1/2 cup

12.  Salt

Method of preparation

1.      Cook liver with ingredients 2-4 by adding little salt and 1/2 cup of water. If using pressure cooker cook up to 2 whistles. Discard the water in which it has cooked. Keep the liver aside.

2.      Heat oil in a pan. Splutter mustard seeds. Add curry leaves and cooked liver. Stir for a minute. Now add all powders, and salt (do not add more salt since it is already added  while cooking the liver).Mix well. Cook in low flame until it is well coated with the masala. Stir in between. Serve with rice..

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