Nethili Meen/Anchovies- ¼ kg
Red chilli powder-2 tsp
Ginger Garlic Paste – 1 tsp
Turmeric Powder -1/4 tsp
Maida/plain flour- 3tsp
Black pepper powder-1tsp
Lemon Juice – 1 tsp
Oil-for frying fish
1.Clean the fish by removing its head,wash it properly.
2.Add chilli powder,turmeric powder,ginger garlic paste,pepper powder,lemon juice,flour ,salt to the fish and keep it aside for 1 hour.
3.After an hour,Heat the pan ,add oil, put the fish.Turn the stove to medium flame.
4.Fry both the sides. Now Nethili fish fry is ready.
Here I have used arai keerai…
3.Coconut(grated)- 6 tsp
4.Mustard seeds-1 tsp
5.Urad dhal-1 tsp
6.Dry Red chillies -4
7.Curry leaves-5 leaves
9.Oil- 2 tsp
1.Cut and remove the root parts of the keerai .Wash the remaining parts and chop it into small pieces along with its stem.
2.Heat a kadai,add oil,add mustard seed,wait till it crackles,then add urad dhal,curry leaves,red chillies and onion.Saute till onion turns translucent.
3.Add keerai ,salt and sprinkle little water. cook in low flame.
4.After it is cooked, add grated coconut to it and mix well.
5.Still if you see water in the poriyal,keep in medium flame and fry till water goes.
6.Now keerai poriyal is ready.
1.Pudalangai(snake gourd) – 1(large)
2.Moong dhal(paasi paruppu)- ½ cup
4.Turmeric powder-1/4 tsp
4.Dry red chillies-5
5.Cumin seeds(jeeragam)-1 tsp
6.Onion (finely chopped)-1
8.Mustard seeds-1 tsp
9.Urad dhal-1 tsp
10.Curry leaves-10 leaves
1.Wash the vegetable and cut it into half and remove the seeds,then chop them into pieces.
2.Add turmeric powder to the moong dhal and Cook it in the pressure cooker for 4-5 whistles.
3.Grind the grated coconut along with red chillies and cumin seeds into a smooth paste.
4.Heat the oil in the pan, add mustard seeds, wait till it crackles, add urad dhal, curry leaves and onion, saute it .
5. Now add snake gourd ,salt and water ,close the pan with a lid.cook it in a low flame.
6.After vegetable is cooked enough,add cooked moong dhal and grounded coconut paste to that and mix well. Allow it to boil for 5 minutes.
7.Turn off the stove and serve it with rice.
- Cabbage-1 cup(chopped finely)
- Bengal gram (kadala paruppu)– ¾ cup
- Fennel seeds – 1 tsp
- Green chilies-2(chopped)
- Onion -1(chopped)
- Corinder leaves-few
- curry leaves-10 leaves
- Hing- a pinch.
- Salt-As required.
- Oil –for frying.
1.Soak the Bengal gram in the water for 1 hour.
2.After 1 hour drain the water, grind the dal(paruppu) to a coarse paste along with fennel seeds without adding water.
3.Add cabbage,onion, green chillies,curry leaves,coriander leaves and hing to the grounded dal batter.
4.Mix well and add salt.
5.Heat the oil in the pan, take a small amount of mixture ,make it into the shape of vadai and drop carefully it into the hot oil.
6.Repeat it for remaining batter.
7.Fry the vadai in medium flame.fry also the other side of the vadai.
8.When the colour changes to light brown ,remove from the oil.
9.Now cabbage vadai is ready for serving.
EASY METHOD(instant vadai)
1.Instead of preparing the batter,if you have baji-bonda mix in your home, you can add that mix to the cabbage.
2.Mix well without adding water(water present in the cabbage is enough).
3.Make small balls out of that batter ,fry and now your cabbage vadai is ready.