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.

Ragi & Atta Roti and Jeera Aloo

BlogHop is introducing me to so many wonderful blogs and some mouth watering recipes.   I'm posting Neha's  Jeera Aloo from  From My Heart  (visited for bloghop5) and  Umm's Ragi Atta Roti  from Taste Of Pearl City  (visited for bloghop4 ). I missed last bloghop post so friends combined both of them together this week. Neha's sabzi and Umm's roti made a wonderful combo and we all loved it at home.

Jeera Aloo

Oil-1 tbsp 

Cumin seeds-1\2 tsp

Potatoes-2 cups(boiled  till fork tender and cubed)

Coriander powder- 1tbsp

Red chili powder-1\2 tsp

Turmeric powder-1\4 tsp

Garam masala powder-1\2 tsp

Lemon Juice - 1/2 tbsp 

Salt to taste

Fresh coriander-1 tbsp(chopped)

1. Heat oil in a wide pan and cumin seeds.
2. When cumin turns golden add potato cubes.
3. Fry the potato for 2 minutes and add all dry powders.
4. Fry for 3-4 mins and lemon juice and remove from heat.
5. Add chopped coriander and serve with roti

Ragi and Atta Roti

Wheat flour - 1 cup

Ragi flour - 1/2  cup

Dill -  2 tbsp chopped finely (Original recipe used kasuri methi - 2 tsp and ajwain - 1 tsp).
Salt- 1/2 tsp

Oil- 2 tsp
Water- to knead the dough( about 1 cup)

1. Boil a cup of water with salt and oil .
2. Add ragi flour and mix well and cook it for 3-4 minutes covered on low.
3. Remove from heat and when its cool enough to handle add dill.
4. Add wheat flour little by little and  knead to a soft dough.
5. Divide the dough into 8 equal balls.
6. Roll it out into 10 to 12 cm diameter circle.
7. Heat a skillet pan to high. 
8. Cook the chapathi on both sides, until it bubbles and looks lightly brown on top.
9. Serve it with Jeera Aloo :) or any curry of your choice.

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