RECIPIES

Onion/ Vengaya chutney
by pavithra ranjith

Vengaaya chutney is a spicy accompaniment for many breakfast dishes. The ingredients for this recipe are

For grinding

·         2 big red onions

·         8 red chilli

·         salt to taste

For tempering

·         Oil

·         1/4 tsp mustard seeds

·         1/4 tsp split urad dal

Procedure:

·         Cut the onions in to medium-sized pieces.

·         In a pan, heat 1tbsp oil, add the red chilli and roast it. Then add the onion pieces and add salt. Fry the onions till they are transparent and golden brown.

·         Remove the onions from heat and let this mixture cool and grind it in to a smooth paste in a mixer. Don't add water while grinding.

·         Prepare the tempering, add the ground paste to the pan and stir for 1min in low flame.

Nethili karuvaadu varuval / Dried anchovies fry

by pavithra ranjith

The ingredients for this recipe are

·         Handful of dried anchovies 

·         ½ big onion sliced

·         2-3 green chillis cut in to small pieces

·         ½ tsp of red chilli powder or adjust for your spice level

·         Pinch of turmeric powder

·         I-2 tbsp of oil for frying

·         Few curry leaves

·         Salt as needed

Procedure:

·         Reconstitute dried anchovies by adding boiling water to the anchovies. The anchovies should be submerged in water for 1-2 hours. This process softens the fish and makes it juicy to eat. The longer you keep, more softer your fish gets.

·         After this wash the fish with fresh water. Now you can the see the skin of the fish settling down as debris. Clean the fish till it free of those dried skins. And finally add a pinch of turmeric powder and wash it.

·         Now heat the pan and add oil in it. When the oil gets hot add the curry leaves, onions and green chillis. Add some salt and cook the onion till they are golden brown. Add a pinch of turmeric powder to this.

·         Now put the cleaned fish in the pan and sauté it for 2 mins in medium flame. Then add the red chilli powder and sauté it for one more minute. Leave the pan uncoverd for 2-3 mins. Let the raw smell of the red chilli powder cook-off and the fish gets a crispy texture.