VAZHUTHANANGA (EGG PLANT) THORAN

Recipe is adapted from here http://www.yummyoyummy.com/

 Ingredients

1.      Purple color eggplant-500gms

2.      Onion-1 big, chopped

3.      Green chilly-1no,slitted

4.      Coriander powder-3tsp

5.      Chilly powder-3/4tsp

6.      Garam masala-1 ½ tsp

7.      Pepper powder-1 ½ tsp

8.      Grated coconut-1 cup

9.      Rice-3/4tsp

10.  Mustard seeds-1/2 tsp

11.  Dry red chilly-2nos

12.  Curry leaves

13.  Oil-4tbsp

14.  Salt

Method of preparation

1.      Wash and cut eggplant into small cubes and keep this in a vessel filled with water for 10 minutes. This helps in removing the stain.

2.      Heat oil. Splutter mustard seeds. Add rice when it puffs up slightly, add curry leaves and dry red chillies.

3.      Add onion and green chilly sauté until onion turns soft. Add all powders stir for 2 minutes.

4.      Take brinjal out of water. Gently press it to remove the absorbed water. Put it into the pan. Add salt.Mix well. Let it cook by keeping the pan closed.

5.      When it is almost done add grated coconut .stir well. Again cook for another few minutes.

Serve with steamed rice…

THENGA ARACHA MEEN CURRY (FISH IN TANGY MILD SPICY COCONUT GRAVY)

Ingredients

1.      Fish -8 medium slices

2.      Green chilly-1 or 2

3.      Tomato-1no,cubed

4.      Coconut oil-1tbsp

5.      Curry leaves-a few

6.      Tamarind-1 small lemon sized ball

7.      Salt

8.      Water-1 ½ cup+1/4 cup

9.      For grinding

·         grated coconut-3/4cup

·         ginger-1”inch piece

·         pearl onions(chuvanulli)-4nos

·         garlic-5pods

·         chilly powder-1tsp

·         turmeric powder-1/4tsp

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes.

2.      Grind ingredients listed under for grinding into smooth paste by adding little water.

3.      Squeeze the tamarind to take the extract and mix it with the grinded coconut paste. Transfer this into a  meen chatty. Add remaining water,slitted green chilly  and some curry leaves. If require add some more salt.

4.      When it boils add fish pieces in. Mix well. Close with a lid. Reduce the flame. Let it cook for 10 mutes or until the fish has cooked and gravy thickens.

5.      Lastly add coconut oil, tomato and some more curry leaves. Gently swirl the Chatty.Let it rest for some time

Enjoy with steamed rice ,Kappa vevichathu …

Notes:

·          Any type of fish can be used for this curry. Adjust the cooking time according to the type of fish. If you are using karimeen or very tender fish, that will get cooked within 5 minutes. Over cooking leads to crumbling of fish pieces.

·         Tamarind can be substituted with 2 or 3 pieces of kudampuli.Once it reaches enough tanginess take out the kudampuli from the curry.

·         The color of the gravy depends on the type of chilly powder. Here I have used kashmiri chilly .Adjust the spice level according to your taste buds.

MANGO SHAKE

Ingredients

1.      Fully ripened mango-2 Nos,skin removed and roughly cut

2.      Frozen milk-500 ml

3.      Sugar-2tbsp (more or less)

4.      Water-1glass

5.      Nuts and cream-for garnishing (optional)

Method of preparation

1.      Break the frozen milk into small pieces by hitting with a pestle or something heavy.

2.      Combine all the ingredients  in a blender and grind until it forms lumps free smoothie.

3.      Garnish with some cream and nuts .Serve immediately.

sending this to Swathy's Zesty South Indian Kitchen