Kerala Recipe - Fish curry with coconut / mathi curry Kannur style

I love to eat fish curry and rice whenever I get it. Here is a simple fish curry recipe which can be prepared with any curry fish. Here I have used fresh sardines coz that's my favorite :)

Ingredients:-

Fresh Sardines - 10
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Green Chilli - 2
Dry red chilli - 2
Ginger - 1 inch piece
Onion - 1
Tomato - 1
Tamarind - 1 lemon size
Salt - As required
Curry leaves - 1 spring

Clean and marinate the sardines with turmeric powder, chilli powder, salt and keep it aside. Take the thick tamarind juice and mix with the marinated fish.

Slice the onions, green chilli, and chop ginger and add it to the marinated fish. I missed to take the photograph here.

Now grate 1/2 coconut and grind it in a mixi along with tomato, 2 dry red chillies to a fine paste.

Pour this ground mixture to the marinated fish and add curry leaves also. Add water if the gravy is too thick. Allow the curry to boil for 5 minutes.

Once the gravy is cooked well and thickened switch off the flame and add 1 tsp coconut oil/refined oil to the curry.

Serve hot with rice, chapathi or puttu. Enjoy the taste.


Tips:-
You can add tomato directly to the fish without grinding also.
Do not add onion if you are making curry with ayla/mackerel.

Kerala Recipe :- Puttu a kerala special breakfast

I bet you can't find a single malayali who don't like puttu. So here the recipe is...the mouth watering tasty breakfast.

Ingredients:-

Puttu powder / Rice flour - 2 cups

Grated coconut - As required for layering

Salt - As required

Water - As required.

Mix the rice flour and salt in a wide bowl. Add water very little at a time and start mixing the flour. Repeat this step till the flour is in a moist consistency. To check the flour is properly mixed press the flour in your fist then should hold its shape but easily crumble when you press it.

Now take a puttu vessel / puttu maker (which is available in most of the vessel stores) and start layering the grated coconut and flour. First add 1 to 2 tbsp grated coconut and then add the rice flour till half way filled. Now again add coconut and then the flour. Now add the last coconut layer cover the vessel and steam it.

Steam about 5-8 minutes and once the steam started coming out well then switch off the flame. Unmould by pressing through the mould using a stick.

Serve it hot with kadala curry or chicken curry... Enjoy

It's tea time - Easy bread pakoda

How good it feels to sit in a balcony, relax and have tea on a weekend evening!!! just make it more beautiful with this simple snack....

It's a very easy snack to prepare and taste very good with tea especially in the rainy season :) So here is the simple recipe.

Ingredients:-

Gram flour - 1 cup
Chilli flakes / chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - As required
Bread - 4 slices cut into two

Take a bowl and mix gram flour, chilli flakes, turmeric powder and salt together with little water. Make it into a dosa batter consistency. Check the salt.

Heat oil in a kadai. Dip the bread pieces in the batter and deep fry it till golden brown. Fry in a medium/low heat.

Serve hot with sauce and enjoy with your evening tea.

Tips:-
If you like to have a spicy snack then add more chilli powder.
Mix one beaten egg to the batter to make it more tasty.

Ginger garlic chicken fry / Spicy tasty chicken fry

This is an awesome dish and we all loved the taste of it. It will go well with parata or as a side dish with rice. I have got this recipe idea from one of my friend Nelgy & the recipe credit goes to her :)

Below are the ingredients which I used for making this special chicken fry.

Dry red chilli - 8
Chicken - 300 gm
Ginger - one big piece
Garlic - 1 full  (After grinding the ginger and garlic paste should be 2 tbsp)
Pepper powder - 1 tsp
Salt - As required
Onion finely chopped - 1
Cucumber and Tomatoes - For garnishing
Lemon - 1


Preparation:-

Grind ginger, garlic, salt and dry red chillies in a blender and keep it aside. Now take the cleaned chicken and marinate with the ground paste and keep it aside for 30 minutes.

Heat oil in a pan and fry the chicken pieces till they are done.

Now heat oil in a kadai and saute the finely chopped onions till they are soft. You can add pepper powder to the onion.

Once it is done add the onions on top of the fried chicken. Squeeze half lemon to it. Garnish it with cucumber and tomatoes and serve hot.

Spicy Chilli Chicken @ home

Try this easy Indo-Chinese recipe at home as a weekend special. This is very easy to prepare and it is healthy to prepare Chinese recipe at home other than having it from a restaurant. They use lots of oil, masala and ajinomoto which is not good for health.


Ingredients required:-

Boneless chicken cut into small cubes - 300 gm
Onion cut into cubes - 1
Capsicum cut into cubes - 1

Green chilli - 3
Garlic cloves - 4
Dry red chilli flakes - 1 tsp

Soya sauce - 1tsp
Vinegar - 1/2 tsp
Green chilli sauce - 1 tsp
Black pepper powder - 1 tsp
Corn flour - 1tbsp

Corn flour - 1 tbsp
Maida -  2 tbsp
Salt - As required
Oil - As required

Spring onion - for garnishing

Preparation:-

Clean and cut onion and pepper into cube size.

Take a bowl and add corn flour, maida and salt with little water and mix well. Add the chicken pieces into this and keep it aside.

Heat oil in a kadai and deep fry these chicken pieces till golden brown.

Now heat kadai with little oil and add chopped green chilli and garlic and saute well. Add chopped onions and stir for a minute. Add bell pepper/capsicum and stir for one more minute. Now add soya sauce, vinegar, green chilli sauce, black pepper powder, chilli flakes and saute well for two minutes. Now take 1 tbsp corn flour and mix it in water and pour to this mixture. Allow it to boil.

Add the fried chicken to this mix and cover it and let it cook in slow flame for 5 more minutes. Switch off the flame and garnish with finely chopped spring onions.

Tips:-
You can add sliced carrots to make it look colorful.
You can add ajinomoto for taste. I don't prefer it so avoided adding the same.

Lunch box recipe - Vegetable rice with soya chunks | Vegetable biriyani

Its very difficult to prepare a complete meal on a weekday morning and also its not very easy to carry a big lunch box to office. Here is an easy and healthy recipe you can prepare in very less time and rush to office.


Ingredients:-

Soya chunks - A handful / As required
Onion - 1
Tomato - 1
Carrot - 1 small
Beans - 5
Gobi/ Cauliflower - A handful / As required
Green chilli - 2
Ginger Garlic paste - 1 tsp (Optional)
Green peas - A handful
Curry leaves - 1 spring

Rice - 1 cup (Basmati / white rice) - I used white rice

Biriyani Masala - 2 tbsp (I use badshah/eastern vegetable biriyani masala)
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Salt - As required

Water - 2 cup  / As required (General measurement is if you are taking 1 cup rice then take 2 cup or water, just double of the quantity of rice)


Preparation :-

Heat oil in a pressure cooker and add onion into it. Saute onion till it is soft and add ginger garlic paste and green chillies to it. Add all the vegetables one by one and saute for 3 minutes. Add the tomatoes also.

Now add the cleaned and drained rice to this and saute for 2 more minutes. Add biriyani masala, turmeric powder, chilli powder and salt and saute for a minute.

Add water to this and check the salt. The salt should be little more which will help to get the proper taste at the end.

Wait for 3 whistles and switch off the flame. Garnish with coriander leaves.

Tips:-
You can use only soya chunks or vegetables to prepare this rice.
Add garam masala powder for better taste.

Aaloo Capsicum / Aaloo Shimla Mirch Subzi

Aaloo shimla mirch sabzi is very easy to prepare. This will go well with chapathi/roti/parata. This is an easy side dish which can be prepared on a busy weekday.

Ingredients:-

Aaloo / Potato boiled and peeled - 3
Capsicum / Shimla mirch - 3
Tomato - 2

Cumin seeds/ Jeera - 1 tsp
Oil - As required

Turmeric powder - 1tsp
Chilli Powder - 1 and 1/2 tsp
Coriander powder - 1 tsp
Salt - As required

Boil aaloo in a pressure cooker and once it is done peel it and cut it as shown in the picture.
Clean and cut the capsicum and tomato and keep it aside.

Heat a kadai and pour oil into it. Add cumin seeds, once it splutter add the capsicum and saute for 2 minutes. Now add the aaloo and saute again for a minute.

Now add tomatoes, salt, turmeric, chilli and coriander powder and saute well.

Cover the kadai and cook for five more minutes. Stir in between. Once the capsicum is done switch off the flame and serve hot with chapati or parata.