Fish Curry (Kerala Style)

 

 

FISH CURRY (KERALA STYLE)

Ingredients:-
Fish (anything of your choice) 1/2 kg
Kudampuli (gambooge) 3-4
... turmeric powder 2 tsp
chilly powder 2 tsp
coriander powder 2 tbsp
coconut scrapped 1/2 of 1 coconut
curry leaves a hand ful
onions a handful
Green chilly 5-6 slit into 2
ginger a small piece cut into julienne
garlic 3-4 pods
Salt to taste
Coconut oil 2 tbsp

Soak kudampuli in hot water after rinsing a couple of times.
clean fish, add kudumpuli along with the soaked water, add turmeric, green chilly, ginger, garlic, curry leaves, salt and leave it aside.
grind coconut with 5-6 shallots (small onions), curry leaves, turmeric, chilly powder& coriander powder.
add the ground paste & salt to the fish mixture .
mix it slowly and bring it to boil.
saute the rest of the onions chopped in coconut oil and add to the cooked curry. garnish with curry leaves.

Green Chilli chicken recipe - Krupa rangaraj

Ingredients:
chicken without skin 1kg
green chillies 20 to 25(10 to 12 coarselt ground and the others sliced)
ginger garlic pste 1 1/2 tspn
lemon 1
...onion chopped 1
pepper powder  2to3 tspn
turmeric powder 1tspn
kalova seeds (triphal) - 4 to 6 soaked and ground along with green chillies
salt and oil as required
Method:
marinate the chicken with salt , ginger garlic paste and half the quantity of pepper, turmeric powder and half lemon juice paste for 2 to 3 hrs
now add oil in a cooker fry the chillies and keep the chillies aside and  fry onions till brown and add the chicken and pressure cook and add the rest pepper powder and remaining juice and chillies and serve

Aunthentic Chicken recipe by Krupa Rangaraj

Aunthentic Chicken recipe
Ingredients for marination:
12 to 15 pcs boneless pcs
2 tspn minced garlic
2 tspn minced or grated ginger
1tspn cayenne pepper powder (sigappu mollagai)
...1/2 cup yoghurt
1/2 to 1 tspn mustard powder
1to 2tspn chilly powder
2tspn lime juice
1/4 cup white vinegar
salt as required
For batter:
1 to 2eggs beaten nicely
2tspn all purpose flour or corn flour
oil for frying
Method:
 with all the ingredients mentioned marinate the chicken and keep them aside
after marination remove the chicken and coat them with the batter and deep fry them

In the restaurant style for marination they use a 1 tspn of corriander powder, pepper powder ans cumin powder each
later the fried chicken is sauted with curry leaves, chopped onions and green chillies and served.

Achi Mess Menu by Juhi

Stuffed Brinjal by Sandhya Ramkumar

 Kadala paruppu+ coriander seeds each 3 tablespoon+red chilli 3 nos+ fenugreek seeds 1/2 tsp...fry dry in a pan at last with grated coconut 10 tsp.grind in dry jar.Wash and cut the brinjal in to four carefully not parting apart.stuff the above mentioned masala in the brinjal.In a flat pan..add oil n mustard seeds + Urud dhal and add stuffed brinjal in to it...close the lid and let it cook for 5 - 6 min...open the lid ...allow to fry and ur stuffed brinjal is ready ...

Cup cakes by Deepa Nair

Pallipalayam Chicken by Krupa Rangaraj

Ingredients:

Chicken - 250 g
Small Onions( finely chopped) - 200g
Dry red Chillies broken into 2-3 pieces - 4
Turmeric powder- 1/2 tsp
mustard seeds-1 tsp
Curry leaves -5-6
oil- 1 Table spoon
Salt - As per taste

Method:
Heat pan. Add a little oil and season with mustard seeds, curry leaves and red chillies.

Take care not to over fry it. Then add cut onions and fry until half cooked.

Then add chicken, salt and turmeric powder. Stir it for 5 mins. Then Add enough water to it,cover the pan with lid and cook.

After the chicken has been cooked well, open the lid and allow the  excess water to evaporate. Keep stirring.

Once all the water is dried, serve hot

Funfetti milk chocolates by Sapna Koshy

Veg Pizza at home by Shanthy Thangavelu

Edible arrangement by Sangeetha chetan

Food as remedy

Complete meal in a PC . 1 cup of wheat pasta + any soup mix made up to 1 cup + vegetables of your choice + oregano + chilli flakes + 1 tsp olive oil, cooked in a PC for one whistle.Do not worry if water will not be sufficient. It is cooked aldente perfectly. (PC is Pressure Cooker)

AMMINI MASALA KOZHUKATTAI
(RICE DUMPLINGS)

Raw rice/ idly rice 2 cups
Soak it over night and grind into a smooth batter. Add 1 tbsp of salt.
...
Take a pan, add 2-3 tbsp of oil and add the batter to it, make sure the heat is low, keep stirring until all the moisture is absorbed and it forms in to a dough consistency.
remove from stove and let it cool. make small balls out of it and steam it for around 20 mins or until done.

Take a pan, add a tsp of oil, add a tsp of mustard seeds and cumin seeds, when it splutters add a cup if chopped onions, 2 -3 green chilly and a few curry leaves, add 1/2 tsp of salt, 1/2 tsp of asafoetida, and 2 tbsp of "idli podi"
Now add the steamed dumplings and mix well.

IDLI PODI
1 tbsp each of, sesame seeds, toor dhal, channa dhal, urad dhal.
a tsp of whole coriander seeds,
a tsp of asafoetida
2-3 dry red chillies
Dry roast everything separately and grind well adding salt to taste

https://www.facebook.com/groups/Kovaifoodies/files/?filter=docshttps://www.facebook.com/groups/Kovaifoodies/files/

Chettinad Veg Curry

Ingredients for the paste:

Poppy seeds- 2 TBsp
Cashew nuts - 1 Tbsp
Cumin seeds - 1 Tbsp
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Dry red chillies  - 2 
Cloves - 3
Cardamom - 3
Cinnamon - 2 inch
Grated coconut - 1/2 cup
Salt to taste
Oil - 2tbsp 

Method for making the paste:

Combine the poppy seeds and cashew nut and soak in warm water for 10 minutes.drain and keep aside.
Heat oil in a pan and add cumin seeds and fennel.
When they crackle add the coriander seeds,red chillies,cardamom,cinnamon,cloves and coconut and mix well and saute in a medium flame till you can smell a nice aroma.Allow it to cool.
Mix with 1/4 cup of water,salt,poppy seeds and cashewnut and grind into a smooth paste.

For the curry:
Chopped and boiled mixed vegetables - 2 cups (a combination of carrots,cauliflower,beans,capsicum)
Onion - 1 chopped
Tomato - 2 chopped
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp 
Oil - 4 tbsp
Milk - 1/4 cup
Salt to taste

Prepared chettinad paste as required
Method:
Heat oil in a pan.When hot,add the onions and saute till translucent.Now add turmeric powder,chilli powder and saute for 1 min.
Now add tomatoes and saute till tomatoes become mushy and oil seperates.
Then add the paste and saute.Now add the vegetables and little bit of water and allow it to boil for 3 minutes in a medium flame.
Finally add milk and salt and simmer for 5 minutes stirring occasionally.
Serve with steamed rice or roti. 

Brocolli Kurma

Ingrediants
brocoli
conout paste ground with
coriander seeds 1tsp
jeera 1/2 tsp
garlic 3 -4 pods

Method
chop small onions 5-6

fry this on a pan add curry leaves add brocoli +turmeric  and then the ground paste

pressure cook t to soft and serve t hot
 apt for idly and dosai

Making Of Jhaal Muri

In large bowl combine puffed rice ( Porri ) , chopped onion, sprouted chana, nicely chopped cucumber, chopped tomato, chopped green chillies, peanuts, chopped coriander leaves and toss to mix well. Add mustard oil the main taste developer of the dish and jhaal muri masala and toss again to mix well. Serve immediately garnished with sliced coconut. 

For jhaal muri masala mix together one teaspoon rock salt, one tablespoon roasted cumin power, half tablespoon red chilli powder, one teaspoon chaat masala, half table spoon of Amchur, and half teaspoon of white pepper powder

The dish is best served in a brown paper cover and eaten by your own palm scoop 

Sweet & Sour Mango

10 small mangoes

1/2 tsp turmeric

pinch hing

salt to taste

15 long chillies roasted

3 tsp coriander seeds

1/4 tsp jeera

1/4 tsp urad dal

1 tsp channa dal

1/2 tsp sesame seeds

1/4 tsp fenugreek seeds

2 tbsp jaggery

1 cup coconut

method

clean small mangoes.

remove skin of the mangoes and discard the skin, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame,add turmeric powder,hing and salt, cover and cook for 10 minutes.

In a pan roast red chilles with little oil for 2 minutes,keep this aside.

in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds,for 3 minutes till light brown.keep this aside.

add little oil and roast the coconut in the same pan  till it turns slightly red.

In a mixer jar put red chillies, coriander seeds, urad dal,channa dal, fenugreek seeds, sesame seeds and cumin seeds and grind to a fine powder.

to the same jar add the roasted coconut and grind for 5 seconds.Add the ground mixure to the boiling mangoes and mix well, add jaggery and cook for 5 minutes. If the gravy is very tangy add more jaggery. bring to boil and take off the flame

for seasoning

1 tsp mustard

1 red chilli

pinch hing

10 curry leaves

2 tbsp oil.

method

 1. in a small pan,heat oil,when hot add mustard seeds, curry leaves ,red chilly and curry leaves.when the mustard stops splattering , pour on the mango gravy.

Mangalore Buns

You Need:

• All purpose flour (maida) - 1/4kg
• Bananas - 2 small or 1 large
• Curds - 2 tbsp
• Sugar - 3 tbsp
• Salt - 1/2 tsp
• Soda bicarb - 1/4 tsp
• Oil/ghee - 1 tbsp
• Oil for frying

Method:

1. In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough.
2. Keep the dough ball covered for 8 hours or overnight in a warm place.
3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
4. Deep fry until golden brown
5. Serve hot with coconut chutney

Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment

Neer Dosa

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Traditional dish in Mangalorean / Udupi Cuisine. Perfect with a spicy vegetable or prawns curry or prawns gashi or chicken curry.

Recipe Credit - Chef Manu Nair & Femina ( May 5 )

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Makes: 6 - 8

You will need

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Pooran Poli / Puran Poli / Holige

1 cup Green Gram Dal

1 tablespoon ghee ( for dal )

1 1/4 cup melted jaggery

1/4 teaspoon cardamom powder

2 cups maida ( plain flour )

2 tablespoon oil ( for making dough )

1/4 cup maida ( for dusting )

2 tablespoon ghee

Method

For the dal - jaggery mixture:

Wash and boil the green gram dal with 1 1/2 cups of water. When it cooked drain the water ( you can do pressure cooking method also).

Heat a kadai / frying pan. Add 1 tablespoon ghee. Add melted jaggery and cooked green gram dal and cook it on a slow heat till the jaggery dissolves / dal - jaggery mixture thickens.

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Then grind it to a soft paste without adding water. Divide into 7 parts and keep aside.

For the dough:

Knead together maida and enough water ( approximately 3/4 cup + 1 tablespoon ) to make a smooth chapatti dough. Keep on adding oil little by little till you get a very soft dough. It should slip through your fingers. Keep aside for half an hour in an airtight container.

Final preparation of Pooran Poli:

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8?? thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear little ghee while frying .

Read more at http://en.petitchef.com/recipes/pooran-poli-puran-poli-holige-fid-803121#0FjI5tBtT5etkECh.99

Goli Baje ( A very popular Mangalorean / Udupi snack )

Makes: 10

You will need

1 cup ( 100 g ) maida ( all purpose flour )

1 tablespoon besan ( bengal gram flour )

1/4 cup butter milk

1 teaspoon sugar

1/2 teaspoon baking soda

2 green chillies, finely chopped

1/2 - inch piece ginger, finely chopped

1/4 cup water

1/2 teaspoon salt

Oil for frying

Method

Pour butter milk and water in a bowl. Add sugar, salt and baking soda. Mix besan and maida. Add chopped green chillies and ginger. Mix all the ingredients well and keep aside for an hour ( Note: The mix should be about the same consistency as batter for ?? soornalli ?? / dropping consistency ).

Heat oil in a kadai / frying pan. Reduce heat to medium. Do not fry on high heat.

Drop 1 teaspoon baje mix gently in hot oil ( 5 bajes at a time ) till golden brown, turning over once or twice. Serve with coconut chutney / sauce.

Read more at http://en.petitchef.com/recipes/goli-baje-a-very-popular-mangalorean-udupi-snack-fid-1241898#WCBsEmr8s2pttsJd.99

kadlay manoli ( sundal and kovaikai )

 Ingrediants

boiled salted kondakadalai 200 gms

slit kovai kai 200 gms

dry roast

coconut 8 tbsps

garlic 2-3 pods

corianderseeds 2tsps

jeera 1tsps

red chillies 4

tamarind

 Method

dry roast these and grind t ( not to add too much of water at the same time not too coarse)

fry onions to brown and then add kadalai and the ground masala let them cook together for some time and so tat the salt and masala s spread uniformly

then add kavaikai and cook t adding water enough to keep the veg aptly cooked

note: pls pick kovaikai a lill hard just to makesure tat the kovaikai s not over ripe . red or roange color strictly needs to b avoided

kovai kai comes n bitter taste too ples check ur needs bitter ones r gud for diabetic patients.....

Rajasthani Raab

Introducing for the first time, probably for many of you, a very ethnical Rajasthani gruel.

Raabdi or "Raab" as it is commonly known, is a thick gruel prepared using bajre ( Black Millet ) and Mot dal ( brown moong ) ka atta and curd or buttermilk.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so one can complete their other household chores while the raabdi is being cooked. Raabdi can be served hot or cold. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

I like it being left over from the previous day served with hot bajra rotis and fresh cut onion rings for breakfast or lunch the following day. When the overnight Raabdi is served with buttermilk and drank as gruel it gives you the feeling of having a home made fresh beer and the effect of coolness in the hot summer is amazing.

I Like My Mocktail Rimmed With Salt

Salt is traditionally added to the rim of the glass to provide a sharp contrast in flavor to better experience the drink as a whole.

The difference in the salt and the sugar content in the mock tail help to stimulate all of your taste buds, which are divided into sectors based on the type of sensation.

 

Take caution to not over-salt the rim of the glass and thus coat only the outside portion of the rim around 1/4"... getting salt on the inside of the glass risks modifying the flavor of the drink.

1.Moisten the rim - Whether you’re using citrus or a sponge dipped in liqueur of the drink being served, rub it along the glass at a slow steady pace to make it even. If any pulp or seeds get on the rim, remove them. If you’re using simple syrup on a saucer, just dip the glass once without twisting to get proper coverage.

2.Dip the glass - Turn it upside down and dip it in the powder firmly, as if the glass rim has ink on it and you’re trying to stamp a perfect circle in your sugar or salt.

3.The twist?.. Most bartenders twist the glass. I find this leads to an uneven rim. Just stamping it in and pulling it back up yields a very even rim. If you do twist it, do it slowly, and shake off the excess when you’re done.

4.Presentation - for best results of appreciation any drink should be served in the right quantity in the best available shaped glass. Remember the first impression is inviting and the lasting one.  

-DKB

Summer Time Foodie

It is that time of summer when the children are going to be home and energetic with full of physical activities like swimming, outdoor playing etc. My suggestion is to be home made out door eating :-)

1. In South India, children are given navdhanya, the nine grains mix powder. Nine different types of grain are powdered and this mixture is given to babies and infants in porridge form. It is very nutritious. Mixed grain porridge is best for infants and children as they will be benefited from the nutrition of all the nine grains.

2. Nothing says summer like ice cream. Be it all time favorite flavors like vanilla, strawberry or chocolate, ice cream puts a smile on every child's face. Making homemade icecream can be a little tricky but the easiest thing to make are soda pops and other flavored popsicles. Even kids can make them. All you need are some popsicle molds (available in all grocery stores), some juice or flavored syrup. Lassi can be a bit boring so you can make chocolate lassis . .

3. Watermelon Lemonade is a go to summer health drink for kids.

4. Palak lacha paratha is an easy, healthy paratha recipe for kids. Lunch should be prepared with balance use of herbs and spices as they give the children stamina, immunity and keeps their blood circulation and bowel in harmony. The parathas can be shaped in funny cartoon shapes.

5. Boiled rice with native rasam and saambar is the best balanced diet in summer as this digests well and keeps the body light for active sporting. 

6. Homemade burgers like the native Vada Pav made by cutting open a non-sweet bun into half and inserting a nicely fired potato Cutlet topped with onion ring, Tomato ring and a dash of coriander leaves. The top of the bun can be sprinkled with kuskus seeds. This will be a good substitute for the toxic burgers from the market and also a great relisher for the holiday kid 

7. Regular sandwiches can be a little boring, SO one can make grilled potato/ green unripe banana sandwiches with creative garnishing. 

8. My favorite desert is by keeping layers of Marie Biscuits kept 3 or 4 in a stack, with healthy spread of chocolate sauce laid as a cake and freezes chill. Then the same can be cut in different shapes in chilled condition to make it attractive. 

9. Finally it is nice to realize the time is holiday, so adding fun to eating is a good idea.. try creating a picnic at home by spreading a mat on the terrace and having fun lunch .

10. Taking snacks and having it after a swim near the pool is bliss. 

:-) DKB