Monday, December 18, 2006

Tomato Curry (In Coconut Milk)

Tomato pieces 2 cups
Onion pieces 1 cup
Green chillis 6
Cummin seeds ¾ tsp
Turmeric powder ½ tsp
Grated coconut 2 cups
Basen 2 dsp

Extract the first and 2nd milk from the coconut adding ½ and 1 cup of water each. Dilute the Bengal gram powder in the 2nd milk.Heat the oil, splutter the cumin seeds and then add the onion, and cut up green chillis. Sauté till the onions are brown. Put the pieces of tomatoes, the turmeric powder and enough salt. Stir till very little gravy is left. Pour the 2nd, milk stir well till the gravy is thick. Add the first milk and when it boils remove from fire.

Salted Mango Curry With coconut Milk

Salted Mangoes(Uppumanga) 2 big ones
Ginger 1 piece
Green chillis 8
For seasoningCurry leaves 2 stalks
Dry chillis 6
Fenugreek ½ tsp
Shallots sliced 1 cup
Shredded coconut 2 cups
Mustard 1 tsp
Sliced shallots 2 dsp
Oil 3 dsp

Cut the mangoes into pieces, put the seed also and a little salt solution. Draw first milk with ½ cup of water and the 2nd milk with 1 cup from the coconut.Pour the 2nd milk, sliced shallots, ginger, the slit green chillis in the mango and cook on a slow fire. Pour the first milk, allow it to boil once and remove from fire. heat the oil, put the fenugreek first and then fry all the other ingredients and season the curry.