Fish Curry with Coconut Gravy / Kerala Fish Curry Recipe / Thenga Aracha Meen Curry

Kerala Fish Curry

Ingredients ground to a smooth paste
Small onions - 6
Curry leaves few
Garlic - 3
Ginger a small piece
Red chilly powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Freshly grated coconut - 1/4 cup heaped
Method
Grind the above ingredients to a very smooth paste.
Other ingredients
Fish slices - 6
( wash the fish with some turmeric powder and keep it aside)
Sliced onion - 1/4
Cubed tomato -1
Sliced ginger -1 tsp
Sliced garlic -3
Slit green chillies -2
Few curry leaves
Semi thick tamarind juice - 1 & 1/2 cups
Coriander leaves to garnish
Tempering
Coconut oil - 3 tbsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard - 1/2 tsp
Red chillies - 2
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion,ginger,garlic,curry leaves and green chillies,fry till its light brown.
Now add the ground paste and cook till the masala leaves the sides of the pan.
Pour the tamarind juice add water if needed,fish and the tomato.
Cover and cook till the gravy is thick and the raw smell has disappeared.
Switch off the stove garnish with coriander leaves and serve with hot plain rice.

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Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

Arisi Upma

Tempering ingredients

Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups

Method

Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:

a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.
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Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe

Onion Chutney

Ingredients
Red onion - 1 small
Tamarind - a small piece
Garlic chopped -1
Red chillies - 2
Urad dal - 1/2 tsp
Salt to taste
Hing - a generous pinch
Oil - 1/4tsp
Tempering
Oil - 3 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few

Onion Chutney

Method
Heat oil in a pan fry red chillies,urad dal till light brown.
Add chopped onion & garlic fry till raw smell has disappeared.
Add the salt,hing & tamarind mix and switch off the stove.
Cool everything and grind to a smooth chutney.
Heat oil and temper it with above ingredients.
Pour the hot tempering into the chutney mix.
Best served as side dish for Idli and Dosa.

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Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry

Palakottai Poriyal

Tempering
Oil-2tsp
Mustard,Urad Dal,Channa Dal,Jeera/Cumin-each 1/8tsp
Fennel seeds-1/2tsp
Cinnamon-a very small piece
Other ingredients
Boiled,skin removed & chopped pala kottai(jack fruit seeds) -1cup
Chopped onion-1/4tsp
Chopped tomato-1 small
Curry leaves-little
Red chilly powder-1/4tsp
coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the onion,tomato,curry leaves,garlic and fry till light brown.
Add all the dry powders saute for a minute,sprinkle very little water.Cover & in very low flame cook it till dry & oil separates the pan.
Garnish it with curry leaves & serve it with plain rice.

Note:
If you like add grated coconut just before removing from stove.

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Malpua Recipe / Malpua Rabdi Recipe / Indian Pancake Dessert / Malpoa Recipe - Holi Special

Malpua

Yields: 20
Ingredients for the batter
Maida / All purpose flour - 1/2 cup
Milk powder - 1/4 cup
Milk - 3/4 cup
Baking soda - 1/8 tsp
Fennel seeds - 1/4 tsp
Crushed cardamom - 1
Salt a pinch
Other ingredients
Oil to shallow fry
Rabdi recipe see HERE
Nuts for garnish
Sugar syrup
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence - few drops
Crushed saffron - a generous pinch
Method
Take a pan add sugar & water bring it to a boil.
Once the sugar has dissolved add crushed saffron,do not boil the sugar syrup.
Once its sticky switch off the flame,do not wait for any string consistency.
 Add rose essence mix & keep it aside.

Malpua

Malpua

Method
Take a bowl add all the ingredients under batter.
Pour milk little by little till its smooth like pancake batter.
Heat oil in a pan pour a ladle of batter,shallow fry till both sides are cooked & light brown.
Remove & immediately dip it inside the warm sugar syrup.
Make sure both sides are well coated.
Remove it on a plate pour some rabdi on top sprinkle nuts & serve cold or warm.

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Sabudana Khichdi /Sago & Green Moongh Dhal Khichdi / Sago Moong Dal Khichdi / Sabudana Mung Bean Khichdi

Sabudana khichdi

Ingredients
Sago/Sabudana -1 cup
(pour water just to cover the sago,mix & leave it overnight or for 4 to 5 hours.Next day the sago would have absorbed the water & looks puffed up.I used the big pure white variety)
Green moongh Dal-1/4 cup
(soak it overnight & cook it with little salt)
Powdered ground nuts-1/4 cup
Salt to taste
Turmeric powder-1/4tsp
Lemon juice-1/2tsp
Tempering
Oil-3tsp
Jeera/cumin seeds-1/2tsp
Curry leaves-few
Hing-1/4tsp
Chopped green chillies-1 or 2

Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame & add the sago,mix it well.Next add the cooked green moongh dal ,salt & turmeric powder,toss it well.
Now add the powdered ground nuts & mix till everything is combined.
Switch off the stove & add the lemon juice & serve it warm.

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Avocado & Fresh Fenugreek Paratha / Avocado Methi Paratha

Avocado Methi Paratha

Ingredients
Avocado mashed-1 big
Chopped fresh methi leaves/Fenugreek leaves-1/2 cup
Whole wheat flour-2 cups
Salt to taste
Jeera/Cumin powder-1/4tsp
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Oil-1tsp
Water to make the dough
Ghee to smear on top of paratha - as needed
Method
Mix all above ingredients together in a bowl.Sprinkle very little water & knead it to a soft dough.Cover and rest it for 10 minutes.
Take out small balls from the dough,roll it out into a semi thick disc.
Cook it on both sides till its light brown on a griddle/tawa.
Remove it and smear ghee on top,serve it with any side dish or raita.

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Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe - An Easy Evening Snack

Masala Corn

Ingredients
Sweet corn - 1
Salt to taste
Chaat masala - 1/2 tsp
Pepper powder - 1/8 tsp
Red chilly powder - a generous pinch
Roasted & powdered jeera powder/cumin powder - 1/8 tsp ( optional )
Lemon juice - 1/4 tsp
Butter - 1 tsp
Method
Steam the corn or boil with little salt and keep it aside.
Melt butter in a pan add the corn and all the dry masala ingredients adjust salt mix till everything is well combined.
Switch off the stove squeeze the lemon juice and toss..
Serve immediately!

Instant Kadalai Maavu Bonda / Gram Flour Bonda / Chickpea Fritters / Besan Flour Fritters/Instant Bonda Recipe - A Quick Snack Recipe

Instant Bonda

Ingredients
Kadalai maavu / Chick pea flour/ Besan- 1/2 cup
Rice flour- 1 tbsp
Water- as needed
Salt to taste
Chopped onion-a handful
Chopped green chillies-1
Chopped curry & coriander leaves-together 1tbsp
Red chilly powder-1/4tsp
Cooking soda - 1/8 tsp
Hing-1/4 tsp
Oil-to deep fry

Instant Bonda

Method
Mix all above ingredients together in a bowl except the oil.
Pour water little by little and make a thick sticky batter.
Heat oil in a pan,wet your finger and take small balls from the batter and drop it into the hot oil.
Deep fry till crisp & golden brown on all sides in medium flame
Remove on a kitchen tissue to remove excess oil if any.
Serve them hot with any dip you like.

Courtesy:chithra with a slight change

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Basil Salt Lassi Recipe / Basil Mor Recipe / Basil Buttermilk Recipe - Summer Refreshing Drink

Basil Lassi

Ingredients
Fresh basil leaves - 10
Ginger a very small piece
Green chilly -1
Lemon juice - 2 tsp
Salt to tater
Water as needed to dilute
Curd - 1 cup
Method
Take a blender add ginger,green chillies,basil leaves add little water and make a coarse paste.
Add the curd and blend it once.
Take a jar pour the ground curd mixture,salt,lemon juice and enough water to dilute.
Mix and serve cold with some ice cubes.

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