Sri's Cooking House

Ingredients 📌

Mushroom - 200gms
Onion - 2
Cinnamon - 1 piece
Clove - 1
Cardamom - 2
Tomato -2
Cashew - few
Curd - 1/4 cup
Oil - 3Tbsp
Cumin seeds - 1 Tsp
Kashmiri chilli powder - 1 1/4 Tsp
Curry masala - 3/4 Tsp
Turmeric powder - 1/4 Tsp
Salt to taste

Method👇

Take a mixie jar. Add cinnamon, clove, cardamom, chopped tomatoes, soaked cashews (soak cashew for 15 to 30 minutes in hot water), curd and grind into paste.

Heat one 1 Tbsp of oil in a pan. Fry the chopped mushroom gently for about 2 minutes. Keep aside.

Heat 2 Tbsp of oil in a pan. Temper with cumin seeds. Add chopped onion and saute well till it turns into golden brown colour. Add kashmiri chilli powder, curry masala powder, turmeric powder and mix well. Then add ground paste into it. Fry well. Add salt to taste. Allow it to cook for about 10 minutes. Then add fried mushroom and cook for about 2 minutes.

The Creamy Mushroom Gravy is ready to serve.

Suits well with Chappathi, Roti, Naan, Dosa etc.

Nethili fish fry

Ingredients 📌

Nethili fish - 250gms
Kashmiri chilli powder - 1 1/2 Tsp
Coriander powder - 1 Tsp
Pepper powder - 1/4Tsp
Turmeric powder - 1/4 Tsp
Gram flour - 2 Tsp
Ginger garlic paste - 2 Tsp
Salt to taste

Method👇

Mix all ingredients except fish together into a paste using little water. Marinate the cleaned fish with paste. Leave it for about 30 minutes.

Heat oil in a pan. Deep fry the marinated fish. Serve hot.

Gramathu Meen Kulambu Recipe 👇

Ingredients 📌

Fish - 750 g
Shallots - 1 1/4 Cup
Tomato - 2
Tamarind - Big lemon size
Coriander seeds - 3 Tbsp
Red chillies -15
Fennel seeds - 1 Tsp
Cumin seeds - 1 Tsp
Oil - 4Tbsp
Curry leaves - few
Turmeric powder - 1/4 Tsp
Coconut - 1/4
Mustard seeds - 1 Tsp
Fenugreek - 1/2 Tsp
Salt to taste

Heat a mud vessel or any vessel of your convenience. Roast coriander seeds, red chillies, Fennell seeds, cumin seeds together by adding one by one. Keep them aside and allow them to cool.

Heat little oil and saute a cup of shallots and curry leaves and keep aside.

Grind the dry roasted items into a coarse powder. Then add fried onion, Turmeric powder, curry leaves and coconut bits and grind them together into a paste, adding little water.

Heat the vessel again and heat oil. Temper with mustard seeds, Fenugreek. Add about 1/4 cup of shallot. Add curry leaves, salt and chopped tomatoes and fry well. Then add ground paste into it. Add water to required level. Bring it to boil. Then add tamarind extract and continue boiling it. Once we achieve required consistency, we can add fish slices and simmer for about 5 to 7 minutes. Switch off the flame. The Village style fish gravy is ready to serve.

Tips: Mud vessel and shallots enhance the taste.

Suggestions:

Any kind of fish can be used according to your choice.

Tastes well with rice, idli, dosa etc.

Beetroot Halwa

Ingredients

Beetroot-500gm
Ghee-2+2Tbsp
Sugar-250gms
Milk-250ml
Cardamom-2
Cashew-few
Raisin-few
Salt-pinch
Nuts for garnishing

Wash, peel and grate the beetroot. Heat ghee in a cooker and roast cashew and raisins separately. Keep them aside. Fry the grated beetroot with the same ghee for 3 to 4minutes. Then add boiled milk and sugar and mix well. Cook them for one whistle. Open the cooker once the cooker get cooled. Place the cooker again over flame and fry for about 5 to 7 minutes and then add pinch of salt. Add little more ghee and mix well. Add roasted cashews & raisins . Once the halwa consistency is achieved add 1/4Tsp of cardamom powder. Switch off the flame. Serve the halwa with nuts spread over it(Optional).

Chum Chum Bengali Sweet

Ingredients

Full cream milk-1lit
Vinegar-2Tbsp
Sugar-500gm
Corn flour-1Tsp
Maida-1Tsp
Cherry/processed karonda

Boil milk well then add vinegar. Allow the milk to break. After some time strain out and wash the milk solids with water. Allow it to cool. Then add maida and corn flour. Knead well to have a uniform dough. Apply oil on your palm and make balls and flatten it shown.

Boil 500ml water and add 500gm sugar and simmer for 10 to 15minutes. Do not over boil it, otherwise the syrup will become thick and crystallise soon. Before switching the burner off add the milk solid balls into it, one by one. Simmer for 2 to 3minutes and switch off the burner. Leave it for a minimum of 6 hours or over night. Remove the sweet from syrup place cherry or karonda fruit over them and serve.

Tomato Chutney
தக்காளி சட்னி

Tomato-4
Red chillies -6
Garlic-6pods
Tamarind-little
Salt to taste
Oil
Mustard seeds
Curry leaves

Grind Tomato, red chillies, garlic, salt, tamarind together in a mixie. Heat oil in a pan and add mustard and curry leaves. Transfer the ground chutney into pan and fry for few minutes till the raw smell goes. Tomato chutney is ready to serve.

Tastes well with Idli, dosa etc. No need to keep in refrigerator and can consumed for few days.

Eyarkai kashayam
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Ingredients

Servings:2
Betel leaves -3
Coriander seeds -1Tsp
Cardamom-2
Cloves -6
Cinnamon -1pc
Pepper-1Tsp
Cumin seeds-1/4Tsp
Ginger-small piece
Dry ginger-small
Brown sugar-1Tbsp
Water-3cups

Boil water and add cinnamon, coriander seeds, cardamom, cloves, dry ginger (pounded), pepper, cumin seeds, ginger, betel leaves, brown sugar and simmer for about 20 minutes. Then strain it and serve.

Instead of brown sugar honey can be added Just before consuming. Drink while the concoction is warm enough to consume.

Red Banana Milkshake

Ingredients

Ripened banana
Seedless Dates-5
Honey/Sugar to taste
Milk-1cup
Water-1cup
Nuts bits
Vanilla essence -4drops

Blend banana, milk, dates, water, essence and sugar together in a mixie. Transfer into serving cups and add nuts.

Kozhi Uppu kari

Ingredients:
Chicken -750g
Shallots(small onions) -150g
Tomato-1
Garlic-20 cloves
Red chillies-20
Salt -as required
Turmeric powder-one pinch
Curry leaves
Pepper powder-1.5Tbsp
Fennel seeds- 1Tsp
Cinnamon-1inch
Cloves-4
Oil

Recipe:Marinate chicken with turmeric, salt, ginger garlic paste for 20 mins. Heat oil in pan and add above listed ingredients one by one and saute well. Add chicken and turmeric and one pinch of salt and cook in sim for few minutes until it gets cooked well. Add pepper powder at the end. Enjoy your dish!

Instant peanut dates laddu
வேர்க்கடலை சத்துருண்டை

Ingredients

Peanuts-1Cup
Dates-1 cup
Jaggery/country sugar/Palm candy -1/2cup
cardamom -2

Roast the peanuts and peel them. Deseed the dates. Powder all ingredients together into coarse texture. Make balls as shown. The peanut dates laddu is ready to eat.