Sardine Fish Curry / Matthi Meen Kuzhambu

Ingredients:
Sardine Fish - 6 pieces

Onion - 1 (chopped)

Tomato - 1 (chopped)

Garlic - 3 pods

Curry leaves - 2 string

Tamarind - small lemon size

Chilli powder -3 tbsp

Corriander powder -3 tbsp

Turmeric powder - 1 tsp
Cumin seeds - 1 tsp

Methi seeds - 1 tsp

Mustard seeds -1 tsp

Seasame oil - 4 tbsp

Salt to taste.
Method:

• Clean the fish and rub it with 1/2 tsp turmeric powder, 1 tbsp chilli powder , and salt and leave it for half an hour
• Soak tamarind in water and squeeze out the juice.
• Heat the oil in a pan. add mustard seeds after pops up, add methi seeds,cumin seeds & fry till brown.
• Now add chopped onion,garlic pods and curry leaves & fry till golden brown.
• Then add tomatoes fry till the oil separate from the gravy.
• Now add corriander powder,chilli powder,turmeric powder,pepper powder, salt and fry 2 to 3 minutes.
• Now add tamarind juice.mix well .if it is too thick add enough water.close the lid and bring to boil. Allow to boil 5 minutes.
• Now add fish pieces one by one.close the lid and keep the heat in low flame 7 to 10 minutes.
• Fish curry is ready.

Serve with steamed rice.

Fish / Meen Kuzhambu - ll

Ingredients:
Fish ( cleaned and cut into pieces ) – 1/2 KG
Small onions – 20 nos or Big onion - 1 ( chopped )
Garlic pods – 10 nos
Tomato – 1 big( chopped )
Tamarind – 1 medium sized lemon ( soaked with in 4 glass of water for 15 minutes )
Gingelly oil – 4 tbsp
Vadagam ( Thalippu ) – 1 tbsp
Curry leaves - few
For the paste:
Black peppercorn - 2 tbsp
Red chillies – 6 nos
Cumin – 2 tbsp
Coriander seeds – 4 tbsp
Turmeric powder- 1/2 tsp

First take all the ingredients for the paste and grind it to a smooth paste with little water.

Squeeze the soaked tamarind to get all the extract and then filter it.

In the tamarind liquid add the ground paste, mix well & keep aside.

Method:

• In a vessel, heat the oil, add the vadavam, when it splutters, add the curry leaves, followed by the onions and fry until translucent.
• Add the garlic pods and fry until slightly brown.
• Add the tomatoes and cook till they turn mushy.
• Now add the tamarind- ground masala, salt and mix well.
• Check for salt now and add if required more.
• Let it boil for 10 minutes.
• Add the fish pieces and cover the vessel with the lid. Reduce the heat to low.
• Let it cook for another 10 minutes and by this time the oil will get separated.
  The smell of the kuzhambu, when boiling is extraordinary.

Serve with hot steamed rice.

Chicken 65

Ingredients:
Chicken - 1 lb ( boneless, cut into small size )
Chilli powder - 2 tbsp
Ginger Garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Yogurt/ curd - 2 tsp
Food color - a pinch ( optional )
Oil - 1.5 cup ( for deep frying )
Salt to taste.
Method:

• Mix chilli powder, ginger garlic paste,curd, lemon juice and salt to thick paste.
• Add water if required.
• Add chicken pieces to this and rub to coat the masala to all sides of chicken.
• Let this marinate for at least 1 hour.
• Now heat oil in a kadai and deep fry the marinated chicken pieces till they turn golden.
  Serve with onion rings and lemon wedges.
  

Egg omelette / Vegetable Omelettee

Ingredients:
Egg - 2 nos.
Onion -1 ( finely chopped )
Carrot - 1/2 ( finely grated )
Green chillies -2 ( finely chopped )
Small tomato - 1/2 ( chopped )
Corriander leaves - 2 tbsp ( chopped )
Oil - 1 tsp
Salt to taste.

Method:

• Beat the eggs thoroughly in a bowl.
• Add the onions, tomatoes,carrots, green chillies, corriander leaves and salt..
• Mix thoroughly.
• Heat the oil in a non stick pan.
• Pour the egg mixture and cook on both sides till light brown in colour.
• serve hot.