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Saturday, 11 August 2018

Croaker fish / Koddai masala fry


INGREDIENTS:

8 slices Croaker  fish
1 finely chopped Onion
7 tsp coconut oil or refined oil
Coriander leaves
Curry Leaves ( 8-10)
For the Masala :
15 Kashmiri or Byadgi Red Chillies
1/2 tsp Corriander seeds
1/2 inch Ginger
4 cloves of Garlic
1 tsp Tamarind pulp
Salt to taste

PROCEDURE:

  • Grind the ingredients of the masala to a fine paste.
  • Marinate the cleaned fish with 1 tsp masala for 1/2 hour.
  • In a pan heat 7 tsp of oil , Saute chopped onions and curry leaves.
  • Now add the remaining Masala and fry for 8-10 mins.
  • Add 1/4 cup of water and the marinated fish.
  • Add salt if needed.
  • Keep the pan covered till the fish is cooked .
  • NOTE: It tastes better if coconut oil is used instead of refined oil. You can also use Lady  fish or Pompfret for the same recipe.
  • You can store this masala in freezer for a long time

Thursday, 9 August 2018

Heerekayi sippe chutney / Ridgegourd skin chutney


INGREDIENTS:
1/2 cup ridgegourd skin
1/4 cup grated fresh coconut
1-2 green chillies
1 tsp jeera / cumin sedds
2  tsp oil
Chickpea size tamarind
Salt to taste

PROCEDURE:

  • Wash and roughly chop the ridgegourd skin and roast it in one tsp oil till it's colour changes
  • Remove it on a plate and add the remaining oil in the same pan ,roast jeera and green chillies 
  • Grind roasted ingredients with coconut,salt,tamarind adding little water
  • Make a smooth paste and serve with hot rice and rasam
  • If you ant you can temper it with mustard and curry leaves


Wednesday, 8 August 2018

Maathanga Erriseri / Pumpkin curry


INGREDIENTS:
1 cup yellow  pumpkin/ dudde cut into cubes
Salt to taste

FOR THE MASALA PASTE:
3/4 cup grated fresh coconut( reserve 2 tblsp for roasting)
1 tsp jeera/ cumin seeds
5 pepper corns
3 red chillies
1/2 tsp turmeric pdr
1/2 tsp oil
In oil roast jeera, pepper, red chillies. Grind with coconut and  turmeric pdr 

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
1/2 tsp jeera / cumin seeds
1 sprig of curry leaf
1 red chilli bits

PROCEDURE:

  • Put the pumpkin cubes in a vessel ,add 1/2 cup water, 1 tsp salt and cook till it becomes tender
  • Add the masala paste, water if needed and adjust the consistency of the gravy according to your taste
  • Make it boil for 5 mins and turn off the flame
  • In a pan heat 1 tsp oil and roast the reserved coconut gratings till brown and crisp
  • Add it to the prepared curry. Put the remaining 2 tsp oil in the same pan, add mustard.
  • Once the mustard crackles add jeera, curry leaves,red chilli bits and fry for a second
  • Turn off the flame and add this tempering to the curry
  • And your erriseri is ready to serve
  • Serve hot with rice.




Sponge Dosa with Onion Chutney


INGREDIENTS:
2 cups dosa rice
1 cup cooked rice
1 cup grated coconut
1/2 cup curd
2 tsp sugar
Salt to taste
1/2 tsp Cooking soda
Oil for cooking dosa

PROCEDURE:

  • Soak rice in water for 5-6 hrs, Wash it and grind with coconut and cooked rice
  • In a bowl mix curd and sugar .Add this to the ground batter  and mix well
  • Let the batter ferment overnight or 8 hrs.
  • Next morning before making dosa, add salt and cooking soda to the batter and mix well
  • Heat tava, pour a laddle full of batter and spread a little
  • Drizzle with a spoon of oil and cover with a lid
  • Cook on a medium flame till the dosa is cooked
  • No need to flip the dosa
  • Serve hot dosa with samba or chutney of your choice.

Monday, 6 August 2018

Benne Murukku


INGREDIENTS:
1 cup rice flour
1/4 cup powdered putani/ roasted gram dal/ hurigadale
1/4 cup besan
1 tsp cumin seeds/ jeera
1/2 tsp hing/ asafoetida
2-3 tsp butter
Salt to taste
Oil for frying

PROCEDURE:

  • In a bowl take  rice flour,putani powder,besan ,salt,hing and jeera
  • Mix well,add butter and water  as required .Knead into a soft dough.
  • Heat oil ,put the dough in the mould and make murukku directly in the hot oil
  • Fry on a medium flame  until it turns  crisp and golden colour 
  • Put the fried murukku on tissue paper , store in an airtight container once it comes to room temperature.
  • Enjoy with hot chai or coffee.

Saturday, 4 August 2018

Stuffed Capsicum (North Karnataka style)


INGREDIENTS:
6 small capsicums
6 tsp oil
2 finely chopped onions
1 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric pdr
1 finely chopped tomato
Salt to taste

FOR THE MASALA :
1/2 cup dry or fresh grated coconut
3 green chillies
5 garlic cloves
1/2 cup chopped coriander leaves
2 tsp jeera/ cumin seeds
2 tsp dry roasted and powdered gurellu / niger seeds (optional)
2 tblsp roasted peanut powder
1/2 tsp tamarind pulp

PROCEDURE:

  • Wash the capsicums, cut the stem and scoop out the seeds. Make cuts on it and keep aside
  • Grind coconut,green chillies,garlic,coriander leaves,jeera with little water 
  • Transfer the masala in a bowl,add gurellu pdr,peanut pdr, tamarind pulp  and salt to it, mix well
  • Stuff this masala in the capsicum
  • In a thick bottomed kadai heat oil, add mustard
  • Once the mustard starts crackling,add curry leaves,turmeric pdr,chopped onions
  • Saute onions till light brown,add the chopped tomatoes, turmeric pdr and cook they turn mushy
  • Place the stuffed capsicums,remaining masala paste and 1/4 cup water
  • Cover with a lid and cook till capsicums are cooked
  • If you want gravy then add little more water 
  • Turn off the flame and serve hot with phulkas , jawar rotis.




Friday, 3 August 2018

Coconut Stuffed steamed banana


INGREDIENTS:
2  riped nendra pazham/ nendra baale / Kerala banana
3 tblsp fresh grated coconut
2 tblsp powdered jaggery or sugar
1 tsp ghee
2 tsp honey

PROCEDURE:

  • Cut the ends of the banana and cut into 2 pieces. Make a slit vertically on the banana
  • Mix coconut gratings and jaggery pdr, stuff it in the banana
  • Place the stuffed banana in the idly steamer and cook it for 10 mins
  • You can also micro it for one minute
  • Serve hot topped with ghee and honey
  • You can also add chopped nuts and raisins in the coconut mixture