Pomfret Pan fry

The silver or white pomfret, is a species  very popular in  South Asia. Silver pomfrets are usually silver/white in color, with few small scales. This fish is prized in the Indo-Pacific region for its taste. It is called pamplet in  North India. 

Pomfret - 2, scaled and cleaned
Chili Powder - 2 tbsp
Turmeric Power - 1/2 tsp
Black Pepper - 1 /2 tbsp
Coriander Powder - 1/2 tsp (optional)
Ginger Garlic Paste -1/2 tsp(optional)
Curry leaves - a few
Salt to taste


Cleaned the fish and make a few slits on both sides.
Mix everything well with little water and make a paste.
Apply the paste on the both sides of the fish and inside.
Marinate the  fish in the fridge for an hour the least .
Heat oil in a heavy bottom pan and place the fish.
Lower the flame to medium and cook one side for 4-5 min.
Flip and cook the other side for 4-5 min and serve .

Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy

Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.

Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.


Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.

Kerala Olan - Onam Sadhya Recipe

Kerala Olan is a very simple preparation using winter melon and red cow peas cooked in coconut milk. Most important ingredient for this recipe is good coconut milk. Below i have given method to create fresh coconut milk. Use fresh coconut milk if possible but if not available use canned coconut milk. It is wonderful soothing soup  served by itself. Traditionally it is served with boiled rice . It is an important item in Onam sadhya . 

    Vanpayar / Red Cow Peas - 1/2 cup
    Kumbalanga/Winter Melon - 1 cup , 1/2 ' cubes
    Green Chilli - 4
    Curry Leaves - 1 sprig
    Coconut - 1 cup ,  grated
    Coconut oil - 1 tbsp

    Step  1 : How to make Coconut milk

1.     Break open a coconut and take out the white part using knife
2.     Use a grater to grate the coconut flesh to get a cup of grated coconut.
3.     Or use a cup of small pieces of coconut flesh instead.
4.     In a blender jar add coconut and 1 cup warm water. and grind  for few minutes.
5.     Squeeze out the juice from the mixture using a fine sieve.
6.     Keep this  first milk aside.
7.     Again add a cup water to the left over coconut and grind for few minutes.
8.     Squeeze the juice and keep this second milk in a separate container.

    Step 2:

1.     Cook  (or preesure cook ) the vanpayar/ cow peas till just tender. 
2.     Drain and keep aside.

 
    Step 3 : Olan preparation

1.     Cook kumbalang , chili , few curry leaves and salt in second coconut milk.
2.     When the vegetable is fork tender add the cooked peas .
3.     Simmer for few minutes and add the  first coconut milk.
4.     Add coconut oil and a few curry leavesl.
5.     Remove from heat.
6.     Serve as soup or with rice

  Sending to

  @ nivedhanams.blogspot.in for event : celebrate summer

 @ pramithalovecooking.blogspot.in to event : foodabulous-fest

Chena Theyal / Yam cooked in roasted coconut and tamarind gravy

Theyal is a very popular preparation in Kerala.Roasted coconut ground with spices and tamarind is used as gravy for pan fried vegetables.Today i have used Chena or Yam. Here in US, yam can be found in the frozen section.

Chena / Yam - 1 cup

Pearl Onion - 10 , slit into four parts

Curry leaves - 1 spring

Green Chili - 2

Thick Tamarind pulp - 2 tsp or to taste

Jaggery - 2 tsp , grated

Coconut Fresh - 1/2 cup , grated

Fenugreek Seeds  - 1/4 tsp

Coriander Powder - 2 tsp

Chili Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Asafoetida Powder - 1/8 tsp

Mustard Seeds - 1/4 tsp

Salt to taste

Coconut Oil - 2 tbsp

Step I

Cook chena  with  turmeric , green chilli and few curry leaves till fork tender and keep aside.

Step II

Heat a heavy bottom pan and a tsp of oil and add the fenugreek seeds and roast till golden.

Remove the fenugreek and add the coconut and roast till golden.

Add to it  coriander and chili powder and mix well for a minute .

Grind coconut mix , fenugreek seeds to a smooth paste.

Step III

Heat oil in a pan add the asafetida and mustard seeds and let it pop.

Then add the pearl onion and remaining curry leaves.

When onion turns translucent add the boiled chena , coconut paste and tamarind pulp.

Simmer for about five minutes and serve with boiled rice.

Kerala Puli Avial - Onam Sadhya Recipe

Avial is one of my favourite kerala onam sadhya recipe and usually prepared with seasonal vegetables. Its a integral part of kerala cuisine prepared as a side for everyday meals or on special occasions and festivals like onam and vishu. Mixed vegetables are cooked in coconut and tamarind gravy .Any vegetable can be used but i avoid bell peppers.

Vegetables - 250 gms , cut into 2'' X 0.25 '' strips
(Potato, Carrots,Squash, Ivy Gourd, Lauki, Drumstick,Colocasia/Chemb, ElephantYam/Chena,French Beans,Long Beans ,  use all or as many you have)).
Fresh Coconut  - 1/4 cup , grated
Curry Leaves - 1 sprig
Green Chili - 2
Cumin - 1/4 tsp 
Turmeric - 1/4 tsp
Thin Tamarind Water - 1/4 cup
Salt to taste
Virgin Coconut Oil - 1 tbsp

Grind coconut , cumin , chili , turmeric and salt and coarsely and keep aside.
Cook vegetables in tamarind water .
When vegetables are cooked add the coconut mixture and curry leaves.
Mix everything well together and simmer for 5 minutes.
Finish with coconut oil and serve.

Drumstick leaves thoran

Drumstick leaves is very nutritious and tasty. It has more calcium than milk and is good source of other nutrients .It is versatile and can be cooked with dal , cooked in coconut gravy or sauteed with coconut.

Drumstick leaves -  2 cups

Coconut - 1/4 cup , grated

Moong Dal - 1/4 cup , soaked for an hour

Shallots - 2 , chopped small

Green Chilli - 5 

Cumin seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Turmeric - 1/4 tsp

Salt to taste

Oil - 1 tbsp

1. Coarsely grind  coconut,cumin,green chilli,turmeric and salt.
2. Heat oil and add mustard and let it pop up.
3. Add onion and saute till golden and the coconut mixture .
4. Mix well for few seconds and add soaked dal.
5. Sprinkle two tbsp water , cover and cook on low heat.
6. When water is dry add the drumstick leaves and mix well.
7. Cover and cook till the drumstick leaves are tender.
8. Uncover and cook for some more time if there is excess water.
9. And then serve with rice and sambar.

Rice Pathri / Rice Bhakri

This rice roti is popular in kerala and in konkan region of maharastra. In kerala it is served with  with sweetened coconut milk  or kind of meat curry of choice. In konkan is served just like any wheat chappati

Fine rice powder / Idyappam Podi - 1 cup

Water - 1 cup

Ghee or Coconut oil - 1 tsp

Salt to taste

1. Boil water , salt and ghee.
2. Slowly add the rice flour and mix well .
3. Cover and keep it aside.
4. When cooled enough to handle knead well.
5. Divide it into small balls and keep covered.
6. Roll each ball between to pieces of plastic.
7. Heat griddle and add one rolled chappati.
8. Add cook both sides just  like regular wheat roti.

PS : I use poori / tortilla press and parchment paper for rolling out the balls

Ari Payasam /Rice Pudding using Jaggery

Happy Krishna Janamashtami !

Rice - 1/2 cup
Milk - 2 cups.
Jaggery - 3/4 cup (or 3/4 cup sugar)
Water - 2 cups
Cardamom Powder - 1/2 tsp
Edible Camphor - a pinch(literally a pinch only)
Ghee - 1 tbsp

1. Wash and keep the rice aside.
2. Heat ghee in a heavy bottom pan.
3. Add rice , mix well and cook for  two minutes.
4. Add one cup water and milk and bring to boil.
5. Lower the heat and cover and cook .
6. In the mean time melt jaggery with one cup water.
7. Remove the scum for the top and filter the jaggery.
8. Add cardamom and keep it back on low flame to cook .
9. When rice is cooked add the jaggery syrup to it .
10. Mix well and cook  for another two minutes 
11. Add edible camphor and remove from fire.

Sending it to 
Show me your hits : Rice event @cooksjoy

Simple Thali and Bindi Aloo Mezhukvaratti

       

 

Menu:

Plain Rice
Pudina Chutney
Lauki Dal
Cabbage Mezhukvarrati
Bindi Aloo Mezhukvarrati
Drumstick Aloo Curry




Bindi Aloo Mezhukvarrati

Bindi(Okra ) - 250 gms
Potato - 1
Green Chili - 2
Curry Leaves - 5-6
Salt to taste
Tumeric - 1/4 tsp
Chilli Pw - 1/2 tsp
Oil   - 1 tbsp

1. Peel onion and potato and wash along with  bindi and dry it.
2. Chop bindi into small 1/2 inch rounds.
3. Chop potato and onion into small pieces
4. Slit the chili into half .
5. Heat oil in a wide  frying pan(10'' or big ).
6. Add chili , curry leaves and turmeric into oil.
7. Add potato and cook till it is half done.
8. Add bindi and cook  till bindi crisps up .
9. Add chili powder and mix well and cook for few more minutes.

PS
It should take 20-25 min for okra to fry properly, but you decide when to stop cooking based on how crispy you want the okra to be.

Sending it to Thali Mela at cooking4allseasons

Cabbage -Raw Banana curry

Cabbage and potato is the usual combination we all cook at home , my mother used to use raw banana in place of potato  and very unusual combo :) but i used to love her twist and now i realize its a much healthier combo.This simple curry goes well with rice and chappati 

Cabbage - 3-4 cups , shredded
Raw banana - 1 small , about 1 cup chopped as in pic.
Mustard seeds - 1/2 tsp
Chana dal - 2 tsp
Cumin seeds - 1 tsp , crushed
Green Chili - 1 tsp
Curry leaves -  a few
Pearl Onion - 6 , chopped
Ginger - 1 tsp , chopped
Turmeric - 1/4 tsp
Oil - 2 tbsp
Salt to taste.

1. Cook the chopped banana in quarter cup of water with little salt and turmeric .
2. When banana is fork tender , drain and keep aside.
3. Heat oil and add chana dal when it turns golden add  the mustard and let it pop.
4. Add onion , chili and curry leaves and cook till onion is translucent.
5. Add the turmeric, cumin , ginger and shredded cabbage and mix well.
6. Cover and cook for 2-3 minutes , uncover and add the cooked banana.
7. Mix well and add salt and cook for another few minutes and serve.

Sending it to Winter Vegetables Event at riappyayan.blogspot.com

Papaya Thoran

Papaya is a staple vegetable in kerala kitchens and almost everyone will have a papaya plant in their yard :) . It  is said to be good for you and is used in  a lot of different preparations.Here is one easy recipe.

Raw papaya -  2 cups , grated.
Coconut - 1/4 cup , grated
Green Chili - 2
Pearl Onion - a few , chopped
Curry leaves - a few
Turmeric - 1/4 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Salt
Oil - 1 tbsp

1. Crush coconut , chili , turmeric  and cumin together.
2. Heat oil and mustard and let it pop.
3. Add the onion and cook till translucent.
4. Add the coconut mixture and curry leaves.
5. Mix well and cook for a minute.
6. Add the grated papaya and mix well and cover.
7. Cook for 3- 4 minutes and add the salt and mix well.
8. Cook for another few minutes and you are ready to serve.

Quick Pavakka Mezkuvarrati

Here is a quick stir fry that goes well with curd or sambar rice. If you ask me i even love it with roti. My mom makes so many version of this stirfry and i love them all but specially this one for its simplicity.

Bitter Gourd/Pavakka - 2
Curry Leaves - a few
Whole Dry Red Chili  - 3, crushed
Turmeric Powder - 1/4 tsp
Salt to taste
Coconut Oil - 1 tbsp

1. Wash the pavakka and divide into half and slice thin.
2. Heat oil in a wide frying pan .
3. Add curry leaves and crushed red chili.
4. Then add turmeric to the oil and  sliced pavakka.
5. Add salt and mix well  and cook on medium heat.
6. Cook till the vegetable is cooked to the crispiness of your liking

PS :This stir fry stays good even outside the fridge for two three days so perfect for traveling.

French Beans Mezhukvaratti

French beans is cooked here in  coconut oil with little to no spices . Goes very well with curd rice and is perfect for lunch box. Can be served as a warm salad too .

Fresh Beans -  2 cups , chopped as in picture
Onion - 1/4 cup , chopped
Green Chili - 2 , chopped
Ginger - 1/2 tsp, chopped fine
Curry Leaves - a few
Mustard seeds - 1/4 tsp
Turmeric Powder - 1/8 tsp
Salt to taste
Coconut oil - 1 tbsp

1. Heat oil and add mustard seeds and let it pop.
2. Add the onion , green chili , curry leaves .
3. Cook till onion turns translucent and add turmeric.
4. Then add the beans , ginger and salt , mix well and cover.
5. Remove the cover  in 2-3 minutes and cook for little more.
6. Remove from fire and  you are ready to serve.

PS : Mix few salted and roasted nuts and then it can be served as a warm salad too.

Banana Peel Stirfry

I have used the banana peel left over from the  garlic-pepper-vegge-balls recipe for this stir fry which we call mezhukvaratti . In kerala green plantains peels left over from the  banana chips preparation is  used for this stirfry . Here i  have used the regular banana  which we find in Indian grocery store.

Raw Banana - 2 , boiled
Onion or Pear onions  - 2 tbsp , chopped
Curry leaves - a few
Mustard seeds - 1/4 tsp
Red chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt to taste.

1. Boil the bananas  till fork tender and take out the peel.
2. Use the banana for garlic-pepper-vegge-balls or kerala-style-raw-banana-potato-curry.
3. And the peel is used for this recipe.
4. Remove the top fiber layer from the boiled peels and chop finely.
5. Heat oil and add mustard seeds and let it pop.
6. Add onion and curry leaves and cook till onion turns translucent.
7. Add the turmeric and chili powder and cook for a minute.
8. Add the chopped peels and mix well and add salt.
9. Cook for another two three minutes and you are ready to serve. 

Sending it to banana recipes @http://myeasytocookrecipes.blogspot.com.html

Kerala Style Raw Banana & Potato Curry

This curry is called mezhkuvaratti in malayam and can be done with any vegetable. Here i have used a combo of potato and raw banana. Its quick curry and goes well with rice and roti and perfect for lunch box.

Potato  - 1 cup , peeled and cut  into 1/2 cubes 

Raw Banana - 2 cups , peeled and cut  into 1/2 cubes

Pearl Onions - 5 , peeled and sliced

Whole red chili -  3 , broken

Curry Leaves - a few

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 3/4  tsp

Mustard seeds - 1/4 tsp

Oil - 1 tbsp

Salt to taste

1. Boil potato, banana, turmeric , salt and 1 cup water till fork tender.
2. Drain and keep aside.
3. Heat oil  and add mustard and let it pop.
4. Add curry leaves and onion.
5. When onion turns translucent add whole broken chili .
6. After a few seconds add the  chili powder.
7. Mix well and add cooked potato and banana.
8. Mix well and cook for another few minutes and serve.

Sending it to veggie/Fruit A Month –  RAW BANANA or PLANTAIN hosted at madscientistskitchen

Muringa Manga Thenga Aracha Curry - Kerala Special

Thenga aracha curry is a Kerala home staple. Thenga aracha curry means vegetable cooked in coconut gravy . Today's recipe is raw mango and drumsticks cooked in coconut gravy. Any firm vegetable can be used. Drumsticks is my favorite which gives the curry a very unique flavor. You will use some kind of souring agent in this gravy .Traditionally it is tamarind ,mango ,nellipuli etc. Mordern recipes use tomato too as souring agent.Today i have used raw mango.

Drumsticks /Muringa- 1 cup, chopped to 3 inch pieces
Raw Mango/Manga - 1/4 of a very sour mango  , chopped
Coconut - 1/4 cup , freshly grated
Hot Green Chili - 2
Curry leaves  - a spring
Turmeric Powder - 1/4 tsp
Cumin Seed - 1/4 tsp
Salt to taste

Tempering:
Mustard - 1/4 tsp
Dry Chili - 2
Pearl Onion - 4 , chopped finely
Curry Leaves - a few
Red Chili Powder - 1/4 tsp
Coconut Oil - 2 tsp

1. Take  drumstick , mango , curry leaves ,green chili , salt and one cup water in a saucepan.
2. Cook till drumsticks are tender and keep aside.
3. Grind coconut , turmeric , cumin , green chili and few curry leaves to a fine paste.
4. Now add the paste to cooked drumstick and mango.
5. And simmer on low for 3-4 minutes.
6. In the mean time heat oil and add mustard seeds.
7. When mustard starts popping add the dry chili, curry leaves, and onion .
8. Cook till the onion turns golden add the chili powder .
9. And pour over the simmering curry and remove from fire.
10. Serve with rice and papadam.

Pomfret kerala style on grill

This summer we wanted to try fish on the grill and thought of using this very famous Indian fish "pomfret". We were able to find it in the local Japanese market. This fleshy fish is really good for grilling. Another fish which i have tried is "trout" and it too works well on the grill.

Fish ( Pomfret)  - 2
Chili Powder(mild for color) - 2 tsp
Chili Powder (hot for taste) - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Lemon Juice - 1 tbsp or Water - 1 tbsp
Curry Leaves -  a few sprigs
Oil - 1 tbsp
Salt to taste

1. Clean the fish inside and out and trim all the fins and scale it too.
2. Sprinkle about a tbsp on coarse salt evenly on both sides .
3. Massage the salt well on the fish and wash it  and keep it to drain.
4. Now make few deep slits on both the side of the fish.
5. Mix lemon juice , salt , turmeric , chilli and garam masala well.
6. Now add a tbsp of water or a tbsp oil to the mixture and  mix well.
7. Mix about two spring of curry leaf into the mixture.
8. Massage the mixture on the both sides of the fish.
9. Fill a few curry leaves in each slit on both sides of the fish. 
10. Leave the fish in the refrigerator for few hours to marinate.
11. And grill it or bothe sides on a hot grill.
12. Or heat a pan and add a tbsp of oil  and cook the fish on both sides.
13. Serve the fish with lemon wedges

Sending this to the Kerala kitchen hosted at yummy food.

Pavvaka /Bitter Gourd Curry

A simple bitter gourd curry which is quick to prepare and goes well with rice or roti. Bitter is one taste that we all lack in our diets and is very important to include when ever possible.

Pavvaka/Bitter Gourd - 1 cup ,slit into four and sliced thin

Green Chilli - 2 , slit into half

Curry Leaves - a few 

Turmeric Powder - 1/4 tsp

Tamarind Pulp - 1 tsp

Jaggery Powder - 1 tsp

Water - 1 1 /2

Salt to taste

For tempering

Oil - 2 tsp

Mustard Seeds - 1/4 tsp

Pearl Onion - a few , chopped fine

Curry Leaves - a few

Red Chilli Powder - 1/2 tsp

Coriander Powder - 1 tsp

Fenugreek Powder - 1/4 tsp

Hing Powder - 1/4 tsp

1. Add bitter gourd , green chili , curry leaf, salt , turmeric, tamarind , jaggery and water in a sauce pan.
2. Cook till the bitter gourd slices are fork tender and then get ready for tempering.
3. Heat oil in a pan , add mustard and let it pop.
4. Add curry leaves and onion and cook till onion is golden.
5. Add hing , red chili, coriander powder and cook for a few seconds .
6. And pour over the cooked bitter gourd and simmer for 3- 5 minutes.
7. Finally add the fenugreek powder and remove from fire.
8. And you are ready to serve.

Vendekka Mor Curry / Ladies finger in Yogurt gravy

I always wanted to try and cook all the bookmarked recipes  but for some reason i was ever able to get to it and then one day  i came across a wonderful event started by Radikha called "BLOG HOP WEDNESDAY" thought  how wonderful  it is to  get a chance to explore a blog and cook something that caught your attention rather just bookmarking it :). For this wednesday i was introduced to a wonderful blog called  "Schmetterlingwords"  with beautiful pictures  and  the wonderful recipes posted by Safas. One of my all time favourite curry is Mor Curry and Safas had a version in which she has used vendekka ( Okra / Ladies Finger) and thought of cooking it. And we all loved it.

Vendakka /Okra  - 1/4 cup , chopped 1/4 inch rounds 
Yoghurt – 1 1/2 cup
Chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1/4 tsp
Oil – for frying
Salt – as per taste

For Tempering
Mustard seeds – 1/4  tsp
Urad dal – 1/2 tsp
Curry leaves – a few
Dried red chilies - 2

1. Wash the vendaakka and dry them well with a paper towel and  cut them into quarter inch pieces. 
2. In a bowl mix chilli powder , turmeric powder , ginger garlic paste , salt and okra  .
3. Mix gently and  set aside for half an hour to marinate. 
4. Heat the oil in a big frying pan and add the vendekka with out overcrowding the pan. 
5. Fry the okra and set aside on a paper towel to dry
6. Take yoghurt in a bowl and add 1/4 water and salt and beat well.
7. Add the fried okra to it and simmer for a few minutes.
8. Heat about 2 tsp oil  and pop mustard seeds and add urad dal.
9. When dal turns brown add the chillies and curry leaves.
10. Pour it over the yogurt mixture and serve with rice or as a soup.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Chembu Mezhukvaratti/Arbi Fry/Colocasia fry

Chembu is a very common ingredient in Kerala cuisine. Because of scare of itching lot of people avoid cooking this vegetable. If you are sensitive to this veggie then you can wear gloves to peel and cut and then drop in tamarind water . Wash and cook in tamarind water to avoid the itchiness. This is a wonderful vegetable with a little bad repo. I happen to be someone who loves this vegetable in all forms even like it boiled with a green chili chutney and we eat this combo on fasting days when no grain is supposed to be eaten. 

Chembu/Arbi/Colocasia - 1/4 pound ,peel and cut into chunks as in picture.

Onion - 1/4 chopped fine (Avoid it for upwas)

Green Chili - 4, slit into halves

Curry leaves - a few

Mustard seeds - 1/2 tsp (Replace it with Jeera for Upwas)

Turmeric - 1/4 tsp

Chili Pw - 1/2 tsp

Salt to taste

Oil - 2 tbsp

1. Take the  colocasia in a deep dish and cover it with water .
2. Add salt, tumeric, green chili and a few curry leaves.
3. Cook the colocasia  till just fork tender.
4. Drain the vegetable and keep aside.
5. Heat oil  and add mustard seeds, let it pop.
6. Add remaining curry leaves and onion to the oil.
7. Cook onion till golden and add the chili pw.
8. Mix well and add the drained vegetable.
9. Mix gently and fry it well for at least five minutes.
10. Serve with rice or roti.