Potato Peas Kuruma

Ingredients

1. Potato – 1 Medium Size
2. Peas – 50 g
3. Big Onion – 1 small size
4. Tomato – 1 Medium size
5. Coriander powder –2 tsp
6. Turmeric powder – ¼ tsp
7. Salt – To taste
8. Oil - 3 tsp

To grind:

1. Coconut  - 3 tsp
2. Pottu Kadalai – 1 tsp
3. Cashew nut – 4
4. Fennel Seeds – ½  tsp
5. Cumin Seeds – ¼ tsp
6. Green Chilli – 3

 For Seasoning:

1. Cinnamon Stick – 1
2. Clove – 2
3. Bay Leaf – 1
4. Fennel Seeds crushed – ¼ tsp
5. Curry leaves - 5 

Before you cook:

1. Cut the potato into medium size. Finely chop the onion and tomato.
2. Grind the coconut, pottu kadalai, Cashew nut, fennel seeds, cumin seeds and green chilli with little bit water. The paste should be thick.
3. Half cook the potato and peas with little bit salt. 

Preparation:

1. In pan, heat oil. Add cinnamon stick, cloves, bay leaf, fennel seeds and curry leaves one by one. Let this spices slightly turn into golden brown.
2. Add ginger garlic paste and sauté it for 20 seconds. When you do this keep the flame in low otherwise it will turn black quickly which will spoil the taste of the recipe.
3. Add onion and fry till it becomes transparent. Add pinch of salt to cook it faster.
4. Now add the tomato and cook till it becomes mashed well.
5. Keep the flame in medium. Add the ground coconut masala and turmeric powder and stir it regularly without getting the masala stick onto the pan. This process will take 5 to 10 minutes. Cook this masala until the raw smell goes away. If you do this perfectly, this recipe will be tastier.
6. Now add 1 ½ cup of water and stir it well. If it is too thick, add little more water. Let it to boil for 5 minutes.
7. As we have already cooked the potato and peas, add it at last. Let it cook for 2 to 3 minutes.
8. Finally garnish with coriander leaves. Take it out from the stove.
9. This recipe will go very well with Idly, Dosa, Chappati and white rice.

Semiya Kichadi

Ingredients:

1. Mixed vegetables (Carrot, Beans, Potato and Peas) – 1 cup
2. Semiya/ Vermicelli – 100g
3. Big Onion – 1
4. Green Chilli – 2
5. Ginger Garlic paste – 1 tsp
6. Mustard Seeds – ¼ tsp
7. Curry leaves – 5
8. Coriander leaves – little bit
9. Salt – To taste
10. Oil – 2 tsp

Preparation:

1. In a pan, heat oil and add mustard seeds.
2. When it splutters, add curry leaves and onion. Once the onion gets transparent, add ginger garlic paste and sauté it for a second.
3. Now add all the vegetables and fry it for 5 minutes in low flame.
4. Add 1 ½ cup of water and salt. Once the vegetables are cooked 3/4^th, keep the stove in low flame.
5. If you feel water is too much, take it out otherwise the recipe will become soggy.
6. Add the vermicelli slowly and stir it until the recipe become dry. Finally add coriander leaves.
7. Serve this recipe with Coconut Chatney.

Fish Fry

Ingredients:

1. Sherry Fish – 2 in small size
2. Chilli Powder – 1 tsp
3. Pepper Powder – ½ tsp
4. Turmeric Powder – ¼ tsp
5. Lemon Juice – ½ tsp
6. Salt – To taste
7. Oil – 5 tsp

Before you cook, keep the below things ready.

1. In a bowl add chilli powder, pepper powder, turmeric powder, salt, lemon juice and 1 tsp oil.
2. Mix it well. If it is dry, sprinkle little bit water and mix it once again and make it like a paste. Now the masala is ready.
3. Clean the fish and pat it with cloth or paper towel to remove the extra water on it.  Before you apply masala, slightly slit the fish on both sides.  Apply the masala gently on both sides of the fish and marinate it for half an hour.

Preparation:

1. In a medium size pan, heat oil and place the fish on it. Cook it in low flame.
2. When one side is cooked well, turn it carefully and cook another side.

Tips:

1. It is not necessary to fry the fish as whole. If you like, cut it into thin slices and fry it.