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Unakkameen Chamanthi Podi/Dry Fish Chutney Powder

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Unakkameen Chammanthi Podi/Dry Fish Chutney Powder Ingrediants: 1.Unakkameen meen/Dry Fish -100 gm  2.Turmeric Powder-1/4 tsp 3.Cocunut Grated-1/4 cup 4.Shallots-5 5.Ginger -1/2 tsp 6.Curry Leaves- 2 strips 7.Dry Red Chillies - 5-6 8.Oil-For frying 9.Tamarind- 1/2 lemon sized Steps to Prepare 1.Soak the dry fish in water for 1-2 hrs. 2.Marinte it with turmeric powder for 1/2 hour. 3.Shallow fry the marinated fish in oil. 4.Start frying cocunut,sliced shallots,ginger in another pan.When it become slight brown add red chilly and curry leaves.Stir until it become fried. 5.Let the mixture and fish to cool.When both becomes cool grind them to powder by adding tamarind. 6.If there is moisture content just heat the chutney powder in pan for 5 minutes. 7.It will remain fresh for more than 2 weeks.
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Chicken Fry

Ingredients 1.Chicken 1 kg For marination 2.Turmeric powder -1/4 tbspn 3.Kashmiri Chilli powder-1 tbspn 4.Coriander Powder-1 tbspn 5.Garam Masala- 1 tbspn 6.Ginger 1 tbspn 7.Garlic 1 tbspn 8.Salt 9.Lemon Juice -1/2 lemon 10.Curry leaves 11.Coconut oil for frying For frying 1.Onion-2 2.Green Chilly-3 or 4 3.Curry Leaves 4.Garlic -1 tbspn finely chopped 5.Ginger-1 tbspn finely chopped How to prepare . 1.Grind all the ingredients for marination and marinate the chicken pieces for almost 3 hours. 2.Pour the oil for frying and fry the chicken pieces in medium flame  until golden brown. 3.After frying the chicken pieces fry onion,green chilly,ginger,garlic and curry leaves and put to the fried chicken pieces. 4.Tasty chicken fry is ready .
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Sambar

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Ingrediants Vegetable pieces-3 cups Onion-1 Green Chilly -4 Garlic-2 Curry leaves -2 strip Toor   Dal-1/2 cup Tamarind -1 lemon shaped Salt Asafoetida/Hing Powder -1 pinch For Preheating: Sambar Powder-2  tsp Coriander Powder-1 tsp Turmeric  Powder-1/2  tsp Kashmiri  Chilly Powder-1 tsp Fenugreek Powder-2 pinch For tempering Oil-2 tbs Shallots- 5-6 Dried Red chilly -2 Curry leaves-1 strip Sambar Recipe Steps to prepare Soak Toor Dal for 2-3 hours Soak tamarind in ½ cup water for 15-20 minutes and take juice out of it Heat  Sambar Powder,Coriander Powder, Turmeric  Powder, Kashmiri  Chilly Powder, Fenugreek Powder i n a pan for 2 minutes. Pressure cook the vegetable pieces along with toor dal, tamarind juice, sliced onion, green chilly, garlic, curry leaves, heated Powders, salt  by adding  enough water so that the pieces are covered.   Just  one whistle is enough and release the pressure  immediately Heat  oil in a Pan and add mustard s
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