Methi Matar Malai

Ingredients:
Fresh fenugreek leaves (methi) - 1 cup ( chopped )
Fresh peas (matar) - 3/4 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 1
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

• Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
• Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
• Wash methi leaves, add ½ tsp of salt in hot water leave aside for 15 minutes and then sqeeze out of water.
• Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
• Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions and fry till golden brown.
• Add the masala paste and fry well till the raw smell disappears.
• Now add the pureed tomatoes,chilli powder, turmeric powderand corriander powder and fry.
• Now add one after another, first fenugreek leaves then peas. do a quick stir-fry until the leaves wilt.
• Add salt and cup of water. Cook 5 to 7 minutes.
• Now add fresh cream and cook covered till thick and saucy.
• Serve hot.
  

Senai Kizhangu / Suran Poriyal

Ingredients:
Senai Kizhangu / Suran - 1 lb
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.

Method:

• Remove the skin from senai kizhangu, wash and cut into small size pieces & put it into the water.
• Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
• Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
• Fry until golden brown.Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
• Now add grated coconut and remove from flame.
  Garnish with corriander leaves.

It goes well with sambar,rasam and curd rice.

King Fish / Vanjaram fish Fry

Ingredients:
King Fish - 1/2 kg (5 pieces)
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 4 0r 5 tbsp
Salt as required.

Method:

• Mix all the ingredients except oil and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Fish fry ready.

Serve hot as a side dish with steamed white rice, curry, sambar rasam etc.