Fish Kulambu

All fishes are protein rich and provides good vitamin contribution with less carbohydrate and cholestrol. Also they are rich in iron,calcium...fishes contains Omega 3 which is good for proper functioning of heart.... Fish kulambu can be made and substituted for different varities of fishes. They taste hot n spicy. Here goes the recipe for fish kulambu...

All u need...!!!
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1. Fish - 6-8 pieces( any kind..I used Salmon)
2. Tamarind - size of lemon
3. Onion - 1 big
4. Tomato - 1
5. Red Chilli - 2
6. Curry Leaves
7. Fenugreek seeds - 1/2 tsp
8. Mustard - 1 tsp
9. Cumin seeds - 1 tsp
10. Hing
11. Turmeric powder - 1 tsp
12. Red chilli powder - 1 - 1 1/2 tsp
13. Oil - 2 tsp
14. Cilantro
15. Garlic - 4-5 pieces

How u go on making it...
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1. Clean and marinate the fish pieces with turmeric powder and salt. Keep them aside.
2. In a bowl soak the tamarind in water and keep them aside.
2. Heat a non stick pan. When hot add oil.
3. Add mustard, cumin seeds and hing. When mustard begins to splutter add the fenugreek seeds and fry them.
4. Now add chillies and onions and fry them till onion turns brown.
5. Add garlic and mix them well and fry.
6. Once the smell eases add curry leaves and tomatoes.
7. Mix them well and cook for 4-5 mins.
8. Now add the turmeric powder, red chilli poder and tamarind juice(extracted). Add salt and mix them well. Close the lid and allow them for 8-10 mins till the raw smell of the powder eases.
9. Add the marinated fish pieces to this mixture and mix them slowly. Do not close the lid once fish is added.
10. Turn the fish pieces to the other side after sometime. Once the fish is cooked garnish them with cilantro. Transfer them to a bowl and server hot

This dish can be had with hot rice or with dosa n idlies.

Urad Vada

Vada are a species of indian fritter made with various types of lintels. This is made with urad dhan which is protein rich. Its simple and easy to make. Here goes the recipe for urad dhal.

All u need..!!!
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1. Urad dhal - 2 cups(soaked in water for 4-6 hrs)
2. Black pepper( whole or powdered) - 3 tsp
3. Onion - 1 finely chopped
4. Curry leaves
5. Ginger - small finely cut
6. Green chillies - 2 finely cut
7. Salt to taste

How u go on making it...
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1. Clean the Urad dhal, cover with water and soak them 4-6 hrs.
2. Now drain them. In a blender, grind more than 1/2 of the dhal with 3-4 tsp of water until throughlly smooth and fluffy. Remove them from belnder.
3. Put the rest of the dhal in the blender and grind them like a coarse paste. Now add these with the fine ground dhal in a bowl.
4. To this, add the black pepper, chopped onions, curry leaves, ginger, chillies and salt to taste.
5. Heat a non stick frying pan. Now add enough oil for deep frying the vada.
6. Parallely with the prepared vada mix make vada with differnet shapes as u wish.
7. Once when the oil turns very hot drop these vadas into the pan and deep fry them. Turn the vadas such that both the sides turns gloden brown. Filter them from oil. Drain the oil using paper napkins and then server them hot.

These urad vadas tastes well with sambar and coconut chatni. Can have it as a starter or with any rice varities as side dish and also as snacks. It tastes great.:)

Cabbage Kootu

Cabbage kootu...simple n easy to make..its less time consuming and tastes good..Cabbage is rich in dietary fibre and vitamins...Here goes the recipe for cabbage kootu...

All u need...!!!
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1. Cabbage - 1 small finely grated
2. Moong dhal - 1/2 cup
3. Onion - 1 finely chopped
4. Tomato - 1/2 finely chopped
5. Green chilli - 1
6. Curry leaves
7. Mustard - 1/2 tsp
8. Cumin seeds - 1/2 tsp
9. Hing
10. Turmeric Powder - 1/2 tsp
11. Salt to taste
12. Cilantro
13. Grated coconut - 2 tsp (Optional)
14. Oil - 2 tsp

How u go on making it...
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1. Grate cabbage and pressure cook them along with Moong dhal and keep them aside.
2. Heat a non stick pan and when hot add oil. Now add mustard n cumin seeds and hing. When mustard splutters add green chillies.
3. Now add the cut onions and fry them well till smell eases and then add tomatoes. Add curry leaves along. Keep frying them for 3-4 mins.
4. Now add the cooked cabbage and moong dhal to this mixture along with 1/2 cup of water(qty of water depends on consistency u need).
5. Mix them well along with turmeric powder and salt. Close the lid and keep cooking them for 3-4 mins.
6. Add the grated coconut, stir well and keep cooking for 3-4 mins(this step is optional).
7. Dress them with cilantro and serve hot.
Cabbage kootu can be had with hot rice else as a side dish with Kara kolambu...also with idlies, chappathies....

Carrot Poriyal

Carrots are rich in dietery fibre and minerals. They are often chopped and boiled, fried or steamed and cooked. Carrot juice is also widely marketed, especially as a health drink, either stand alone or blended with fruits and other vegetables. It can be boiled and cut into small pieces and cooked or can be grated. Both tastes good. Here is the recipe for Carrot poriyal.

All u need...!!!
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1. Carrot - 7-10
2. Green chillies - 1
3. Onion - 1/2 finely chopped
4. Curry leaves
5. Cilantro
6. Mustard - 1 tsp
7. Cumin Seeds - 1 tsp
8. Hing
9. Urad dhal - 2 tsp
10. Oil - 2 tsp
11. Salt to taste
12. Turmeric Powder - 1/2 tsp
13. Grated coconut - 2 tsp

How u go on making it....
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1. Peel the skin and clean the carrots and pressure cook them. Once cooked cut them into very small pieces.
2. Heat a non stick pan and when hot add 2 tsp of oil.
3. Once it turns hot add mustard seeds and cumin seeds and hing. Once mustard begins to splutter add urad dhal and fry them till brown.
4. Now add green chillies and onion and keep them frying till the raw smell of onion eases. Add curry leaves to them.
5. Once they are fried add the cut carrots and mix them well and keep frying.
6. Add turmeric powder and salt n mix them well and keep frying ofr 5-7 mins.
7. Now add the grated coconut and mix them well with the cooked carrot for 3-4 mins.
8. Change them to a bowl and dress them with cilantro.

Carrot poriyal is ready. U can mix them with hot rice n ghee else can be had as a side dish to sambar...The same can be made with grated carrot.