I am glad to have received some wonderful entries from various parts of South India... I will append them based on the area for easier understanding... Oh yes, thank you so much, all my blogger friends for extending your enthusiastic participation!!!
Off to the entries, one by one...
Kerala Recipes:
1. Meen Thengapal Curry/ Fish Coconut Milk curry by Shaain's Cooknotes
2. Spicy Fish Curry and Spicy Prawns by Anju's Recipe Book
3. Spinach Curry by The Kaleidoscopic Dreams
4. Beetroot Pachadi by Anu's Kitchen Delights
5. Beetroot Pachadi and Chena Erissery by Poornima's Cookbook
6. Kerala Fish Masala by me!
7. Appam and Vegetable Stew by My Culinary Journey
8. Naadan Ari Pidi by Remya's Baking
9. Beef Fry by Blessings from My Kitchen - by the way, thank you so much Tisa for your lovely comments that you have added in your post... thank you so much dear... :)
10. A non-blogger Hasee Banu sent me two absolutely delicious entries, posting it here:
Pepper Chicken Liver
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Recipe:
Ingredients:
Liver -
500 g
small onions -
150 g
pepper powder -
1/2 tbsp
cumin powder -
1/2 tbsp
turmeric
-1/4 tsp
salt
-to taste
green chillies
-2
curry leaves -
few
ginger garlic paste
-11/2 tsp
oil -2 tbsp\
coriander leaves
Method
In a pan heat oil and
temper with green chillies and curry leaves.Now add the pepper powder and cumin
powder.Stir for while and add the onions.After it turns transparent add ginger
garlic paste and turmeric.After the raw smell goes off add the liver.....then
add sum salt...Cook for 20 minutes or until the liver is completely cooked and
saute in between now and then.serve with rice :)
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Kerala Prawn Roast
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Ingredients
for d roast:
onion -2 big
tomato -1 big
ginger garlic paste -1
and 1/2 tsp
chilly powder - 1
tsp
turmeric powder -1/4
tsp
green chilly -1
for marination :
prawn -1/4 kg
chilly powder 1/2
tsp
turmeric powder - a
pinch
salt
marinate the
prawn with d above mentioned ingredients n let t marinate fr half an hr. Heat
oil n a pan n shallow fry d prawns In d same pan add onion & stir
When onion gets cukd add green chillies n then tomato pieces n saute till
d tomato pieces are smashed well.Add ginger garlic paste n saute fr 2 mins then
add masalas fry fr a min then add d shallow fried prawns.add enuf water n
cover n cuk till the grevy bcumz thick..
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Off to the Tamil Nadu recipes, which is the next section:1. Bisibelebath, Asoka Halwa, and Athipazha Halwa by Ranjani's Kitchen
2. Shallot Drumstick Sambar by Anu's Kitchen Delights
3. Pudina Thogayal by A Kaleidoscopic Dream
4. Vendakai Kalani by Farin's Fun Flavours
5. Kozhi Varuval, Akkaravadisal, Lemon Idiyappam, Capsicum Parippu Usuli and Rava Kesari by Poornima's Cookbook
6. Vadai Thatti Pota Mor Kuzhambu and Pavakkai Pitlai by Samayal Diary
7. Virundunar Sapaadu by My Culinary Journey
8. Rava Laddoo and Kothavarakai Parippu Usuli from The Aromas of My Kitchen
9. A non-blogger, Hasee Banu contributed with this Chilli Chapathi:
Chilly Chapathi
Ingredients :
chapathi -3
onion-1
tomato-1
chopped capsicum-1
chilly powder-1/4 tsp
cumin powder-1/4tsp
chilly sauce-1/2bsp
tomato sauce-1tbsp
cury leaves- few
ginger garlic
paste-1/2 tbsp
salt as needed
oil-2tbsp
Method:
Heat oil n a pan
add curry leaves and onion saute it till onion gets cooked then add ginger
garlic paste.after d raw flavour goes off add tomato n cuk then until
mashed.now add chilly cumin powder and then salt..Add chily sauce tomato sauce
mix a while n add d capsicum fry fr few mins. Add d cuked chapathi give a stir
until the masala blends well.....serve with onion raita .....
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Next is the Karnataka recipes...
1. Mangalore Buns by Cook with Smile
2. Vegetable Upma by A Kaleidoscopic Dream
3. Ragi Mudde by Marudhu's Kitchen
4. Kodubale by My Cooking Journey
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The next section is the Andhra recipes:
1. Drumstick Tomato Curry, Capsicum Masala, Capsicum Fry, Tomato Rasam, Broadbeans Cauliflower Curry, and Egg Drop Prawn Curry by Ashiya's Kitchen
2. Gongura Mutton by Poornima's Cookbook
3. Pesarattu by My Cooking Journey
4. A non-blogger, Haseena Banu shared the below Mushroom Pulao recipe:
NGREDIENTS :
Basmati Rice – 2 cups
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Mushroom – 300 gm
Onion – 1/2 medium chopped
Tomato – 1 small pured
Green chillies – 2
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Chilly powder – 3/4 tsp
Garam masala – 3/4 tsp
Cardamom –2
Cloves – 4
Cinnamon stick – 1 inch
Bay leaves – 1-2
Salt – To taste
Oil – 1 tbsp
Method:
1) Wash the mushroom slices and chop it into small pieces
2)Wash the rice and soak for at least 30 minutes. Drain and keep aside.
3) Heat oil n a pan and add d spices. Stir for a few seconds and add ginger-garlic paste chopped onion and lil salt. Stir fry until onion turns light brown.
4) Add tomato pure saute until oil separates. Add the masala powders, enough salt and chopped mushrooms. Water will ooze out from the mushrooms. Stir-fry until the water evaporates. It takes about 6 to 8 mins
5) Now add the rice. Stir fry for a few minutes.
6)Add 4 cups of water to the rice mushroom mixture. Add enough salt. Bring it to boil and cook covered at medium-low heat until water is absorbed and rice gets cooked well..... serve with raita :)
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Off to the Goa and Pondichery specials:
1. Pondichery Sambar and Sannas with special chutney by My Cooking Journey
Feels like I am done with a feast while doing this round up!! Thank you once again to all who have participated in making this event a success... Hope all of you enjoyed the round up as well... :)
Wishing all of you a wonderful weekend ahead...