Vanjaram Fry or Seer Fish Fry is a delicacy and it is consumed normally along with rice as a side dish. People prefer seer fish as it has less bones and it is commonly served in restaurants. Some people enjoy eating fried fish as snacks also. Any other kind of big fish can also be cooked the same way as given below:
Cooking Time: 1 hour
- Seer Fish ( sliced and cleaned) – 500 grams
- Chili Powder – 1 tablespoon
- Turmeric powder – o.5 teaspoon
- Salt – 1 teaspoon
- Tomato – 1 no (approximate 50 grams)
- Oil (any) – 1 cup (200 ml)
Squeeze the tomato and take the pulp. Mix the pulp with the chili powder, t. powder and salt together to make a paste. Smear the fish pieces with the paste evenly and marinate the fish for a minimum of half an hour. Take a frying pan (tawa) with oil and keep it over moderate flame. Fry the pieces 2 or 3 at a time and gently turn it to the other side when it turns golden yellow. Fry well the fish pieces on both sides. Drain the excess oil and serve hot with rice.
- Lime juice can be substituted for tomato.
- To get a different flavor and taste you can add 0.5 teaspoon of ginger garlic paste to the chili paste.
Avarakkai (Tamil, Kannada) or Avarai is a vegetable eaten in South India. It comes from a vine with the botanical name of Dolichos lablab and it is grown as a food crop through Asia and parts of Africa. It is also known as field bean or lablab bean in the U.S. , where it is usually grown as an ornamental. The Chinese are known to have cultivated the plant for its beautiful flowers and beans, for centuries. In South India, Avarakkai Poriyal is traditionally cooked as a side dish for rice during Pongal. The commonly found variety around the world is the bright violet phenotype, but the green variety found in India known as Pachchai Avarai in Tamil, is a better food crop.
Pachchai Avarai Kootu: Cooking Time: 20 minutes.
- Shelled beans – 200grams
- Oil: – 1 table spoon
- Mustard seed – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Cumin (jeera) – ½ teaspoon
- Red chili – 3no
- Small onion (shallots) – 5no
- Cloves garlic – 2no
- Coconut grating – 2 tablespoon
Boil the shelled beans along with turmeric powder and salt with enough water till the beans are soft and tender. Grind all the other items coarsely and put aside. In a pan pour oil and add mustard seeds. When the mustard seed start to splutter, add the ground masala (spice mixture) and fry. Then add the boiled beans and stir for a few minutes till you get the right consistency.
Muttakos or Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years.
Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years. It has low calorific value, high fiber content and is rich in antioxidants. Cabbage is called Muttakos in Tamil and is available throughout the year in Tamil Nadu. Muttakos Kootu is one of the simplest dishes made using cabbage.
Cooking Time: 30 Minutes
Servings : 4
250 Grams – Cabbage
25 Grams or (1/4 Cup) – Green Gram Dhal)
2 Green chillies
Ginger Garlic paste – ½ Teaspoon
Curry leaves – 2 Sprigs
Mustard seeds – ¼ Teaspoon
Grated Coconut – 2 Tablespoons
Oil – 2 Tablespoons
Cook the dhal well and keep aside. Shred the cabbage and slice the onion.
Heat a pan with oil and add mustard seeds when hot. Add cut onions and green chillies and sauté. Now the curry leaves can be added along with the ginger-garlic paste.. Finally, the shredded cabbage should be added along with ¼ cup water. Allow the vegetable to cook on a simmer for a few minutes. When half done, add the mashed dhal, grated coconut and salt to taste. Let it cook for a few minutes.
Tips: This dish can be eaten along with rice or chapatis.
Potato Fry (Podimas) or Potatu Mash is a quick and tasty side dish that can accompany a rice main course or a breakfast snack like dosai.
Although potatoes are native to South America, they have become part of Indian cooking over the years. Dozens of potato dishes are prepared around the country in many styles now considered traditional. The potato’s nutritional benefits combined with its productive capacity, has made it a staple of the Indian diet.
Cooking Time : 30 minutes
Servings : 3
- Potato : 350 Grams
- Onion: 1
- Ginger: 1 Small piece
- Green chilly: 2
- Curry, Coriander leaves : 2 Sprigs
- Mustard: 1 teaspoon
- Urad dhal: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Salt: ½ teaspoon
- Oil: 2 tablespoon
Method: Boil potato in a pressure cooker with enough water and mash it well till there are no lumps. Mix in the turmeric powder and salt thoroughly and keep aside.
Finely chop the onions along with green chilly and ginger.
Heat oil in a pan and add mustard and urad dhal. When they start to splutter, add the chopped onion, g,chilly and ginger. Sauté till they turn light brown and add the curry leaves. Finally add the mashed potato mixture and allow to simmer for a couple of minutes over a low flame.
Tips: This side dish goes well with rice or even breakfast items like chapatti and dosa.