Amla Pickle

Amla Pickle

Ingredients

1 kg amla
1/2 cup + 1/2 sesame seed oil
100 gm red chillie powder
20 gm asafoetida powder
10 gm powdered mustard seeds
100 gm salt

Method

1. Wash amla and dry throughly.

2. Heat 1/2 cup oil in a frying pan and saute amla till golden brown

3. Heat remaining oil in another pan, remove from heat and add spice powder and salt

4. Mix well and add amla. Mix again and store in an airtight jar. Use after 3 months.

Stir-Fried Squid

Stir-Fried Squid

Ingredients


250 gm Squid
2 tsp oil
2 green chillies, slit
1 tsp salt


Ground to a coarse paste


2 clove garlic, chopped
2 tsp fennel seeds
2 tsp red chillies powder
1/2 tsp turmeric powder

Method

1. Remove outer skin of squid, clean, wash throughly and cut into 3 cm pieces.

2. Mix ground spice's with 4 tsp water.

3. Heat oil in a pan over low heat and add squid, green chillies and spices paste. Mix well and cook, stirring occasionally, till water evaporate.

4. Mix in salt and when completely dry, remove form the fire.

5. Serve hot with rice or Appam

Ashgourd Curry With Buttermilk

Ash gourd Curry With Buttermilk

Ingredients

500 gm ash gourd
1 tsp turmeric powder
2 1/2 cup sour buttermilk
1 tsp salt
1 stalk curry leaves

Ground to a fine paste

1/2 medium sized, fresh coconut grated
10 green chillies, chopped
A pinch of cumin seeds
1 tsp para boiled ice (soaked in water for 15 minutes and drained 3/4 cup water)

Tempering

2 tsp oil
1/2 tsp mustard seeds
3 dry red chillies, torn into pieces
1/2 tsp fenugreek seeds

Method

1. Peel, clean and cut ash gourd into 5 cm cubes.

2. Combine ash gourd,turmeric and 3/4 cup water in a pan, place over high flame and boil for 15-20 till tender.

3. Mix coconut paste with butter milk and stir it in with salt. Bring try boil, add curry leaves and remove from heat immediately.

4. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, toss in remaining ingredients and fry for few moments till fragrant, shaking the pan occasionally.

5. Pour contents of pan into curry, mix well serve.