SAMBAR POWDER

Ingredients;

Ø Dry red chilly               100 gm

Ø Coriander                     200gm

Ø Fenugreek                     4 tsp

Ø Asafetida                         a small piece

Ø Jeera                                 3tsp

Ø Kadalaparipu                    4tsp

Ø Coconut oil                      2tsp  

Preparation: 

Pour oil in a pan add kadalaparipu, asafetida  roast for time when they are slightly turns brown add rest of the ingredients and roast for some time and grind them when comes to room temperature.

    

   (dry roast grated coconut may be added to the sambar )

    You can keep this  in a air tight container

MASALA IDLY WITH TOMATO

INGREDIENTS:

• IDLI                                                        4 NOS
• ONION                                                  1  (CHOPPED)
• TOMATO                                               2  (CHOPPED)
• CHILLY POWDER                               1 TSP
• TURMERIC POWDER                         1/2 TSP
• OIL                                                        2 TSP
• SALT                                                     AS PER REQUIRED
• CORIANDER LEAVES                          FOR GARNISHING

              (CUT IDLI IN TO SMALL PIECES)
             
                    MEHTOD:
                           

•     POUR OIL IN A PAN, ADD CHOPPED ONION, TOMATO .SAUTE  FOR SOME TIME THEN ADD CHILLY POWDER.TURMERIC POWDER, AND SALT 
•    ADD IDLI PIECES  MIX        THEM WELL.
• GARNISH WITH CORIANDER LEAVES.    

                                         

FISH PICKLE

INGREDIENTS:

•  FISH                                              1/2 KG
• GINGELLY OIL                             200GM
• TURMERIC POWDER                   1TSP
• CHILLY POWDER                        50GM
• RAW MUSTARD SEEDS              2TSP  (POWDERED)
• LEMON JUICE                              1 TSP
• VINEGAR                                      1/02 CUP
• SALT                                             AS PER REQUUIRED 
• GARLIC                                          25 GM
• GREEN CHILLY                            5NOS
• GINGER                                          25 GM
• BOILED WATER                             1 CUP

                    PREPARATION

• MARINATE THE FISH WITH TURMERRIC POWDER CHILLY POWDER  SALT FOR 15 MINUTES
• POUR OIL IN A PAN WHEN HEATED FRY ALL THE FISHES
• IN THE SAME REMAINING OIL ADD CHOPPED GINGER AND GARLIC, CHILLY SAUTE THEM FOR  FEW MINUTES
• ADD  TURMERIC POWDER  CHILLY POWDER (REMAINING).  THEN MUSTARD POWDER   ( PUT OFF THE FIRE WHEN YOU ADD CHILLY POWDER,)
• ADD BOILED WATER , SALT   ,LET THEM BOIL FOR   SOME  MINUTES
• FINALLY ADD FRIED FISHES  AND MIX THEM WELL.         PUT OFF HTE FIRE WHEN OIL REMAINS ON THE TOP.