Friday, January 30, 2009

Kerala Porotta n Butter Chicken / Chicken Tikka Masala...!!

I am feeling soooo lazy today..I am seeing this new post page since past 30 minutes,but I was not able to push myself into type something here.I know its going to be a weekend,n I wouldn't be able to post anything.So I have to, now..An old movie is going on in the TV.My concentration is swaying from it to the thick fog outside.Also I have in one hand ,the bubble wrap of the chewy Granola bars FoodBuzz sent couple of days back.(I love bursting the bubbles of it..yeah..I know..kiddish..but I luvvv..)The granola bars were in 3 flavors..Dark Chocolate Raspberry Almond Bar, Honey Roasted Cashew Mixed Berry and Toasted Coconut Banana Macadamia Nuts.All the three were excellent,even though the last one is my personal favourite.Its like a gulit free indulge,any day any time..:) Thanks a ton to Quacker n FoodBuzz..:)

It was a couple of weeks back,when I saw Happy Cook's post of Kerala Porotta's tracing its way back to Cham,where she had dutifully explained each of the simple steps with pictures.I was all excited to see it and decided to try it soon..But as usual kept postponing till last sunday,when I had chicken in my hand.Thought of making Butter chicken to go with Porotta's.Butter chicken was yet another dish ,I had wanted to try myslef.I google'd lot for the authentic recipe,saw Sanjeev Kapoor's too..Finally,as always I decided to try a medley of everything I saw.(It always ends up like that..I have never been able to follow a recipe exactly..:D)

For those who are not familiar with Kerala Porotta,they are flaky layered Roti's made out of Refined flour,Maida.They are the main delicacies of Restaurants and street side shops(Thattukada's) of Kerala.In some shops,they make it outside ,so that people get to see the process..Really worth a watch,when the man eloquently twists and turns and zestfully punches the dough and then elongate it to a really big circle and then make it rotate n fly in air and again repeats everything for a long time until the dough becomes really set and smooth for awesome porotta's..:).

I stopped having Porotta's long back,when I became health conscious,owing to the factor that it is made of refined flour(maida) which is not good for stomach n health..But my bro was then n always an ardent fan of Porotta's n despite of my health preachings always proclaimed his true love for it.

Update: During my research for Butter Chicken recipes,I landed upon a bit of history about this.I was awed whilst I learned that Butter chicken,which we all take as a North Indian dish,was actually born in UK.But ofcourse made by an Indian Chef.His boss, an English man craved for Tandoori Chicken with gravy,n so our chef with the sleight of his hand developed this Buttery creamy sauce n drowned Tandoori's in it and kaboom..!! Butter Chicken was born..:)

Verdict: Porottas din't come out as good as Cham's or happy's ,cos I had a tough time rolling the doughs to big zero.My rolling pin was a small one,meant for small Roti's.Hence it was not that flaky and layered.But taste was good n we liked it lot.Butter chicken was awesome n we more than loved it.(I reduced the amount of Butter though..:D..typical meh-ish)

For easy Porotta recipe you can always go here to Cham's place.I made only a small difference..Instead of adding eggs to the dough,I brushed each rolled porotta with egg and then roasted it..

Butter Chicken recipe:


1 lbs Chicken breast (boneless)

To marinate it:

1- 1.5 tsp Chilli Powder

1 Tbsp Yogurt

1 Tbsp Lime juice

1/2 tsp Garam Masala


Bay leaves,cloves,cardamom 2-3 each n cinnamon 2 inch

1/2 tsp Fennel seeds

1 Big Onion Chopped

A few nuts n raisins

1 medium sized tomato blanched n Pureed

4 Green chillies

1-2 tsp Chilli Powder

1 tsp Garam masala( cloves,cinnamon,cardamom,fennel ,star anise n Mace powdered)

1/2- 1 tsp Pepper Powder

1 tsp Ketchup

1/4 cup Fresh Cream

Butter as needed( I used oil+butter)

Fenugreek Leaves(dried kasuri Methi leaves)

Cilantro leaves



Marinate the cleaned cubed chicken with all the ingredients and keep it in fridge for a minimum of 5 hours or the best overnight.

Grill it in a Tandoor oven or bake it conventional oven at 400 F for 30-40 minutes,till they are firm n brown.When the juices run out,take it n reserve.

Take a kadai n melt some butter,add the onion and green chillies and saute till pink.Take it out n blend in a mixer.

In the same pan,pour butter,splutter fennel seeds and roast the whole spices.

Now add the nuts and raisins and roast till brown n plump.(you can roast it separately n add to the gravy at last also)

Now bring back the onion paste and saute till brown.Add the reserved juice too..

Add the tomato puree and mix.

Add the chilli powder,pepper powder ,salt and half of garam masala.Mix well and simmer for 2 minutes

Sprinkle the ketchup.

Now put the roasted chicken in it and cover with the gravy.

Sprinkle dried Kasoori Methi leaves

Simmer and cover with a lid for 5-8 minutes.

Now remove the lid and cook until the desired dryness level is achieved.

Add the fresh cream n stir in for few minutes under low heat.

Sprinkle the Garam masala powder,a tad of sugar,kasuri methi and mix well.

Garnish with cilantro leaves.

Add a wee bit of butter before serving..:)

Butter Chicken on Foodista StumbleUpon

Wednesday, January 28, 2009

Fruits n Nuts Coco Milk..Healthy n Yummy..:)

My vegetarian readers always tells that I give preference to Non-veg here...:D..(What to do..Am a great Non veg Fan)Hence I am following an alternate pattern lately.Veg n Non-veg alternately..So,I was intending to post a non-veg dish this time,but this whole experience of preparing this drink and the pic was so tempting that I couldn't help myself from posting this..A delicious Fruits n Nuts milk drink with Coco ..So healthy n yummy..Antioxidant effect of Cocoa..High Vitamin,Carbohydrate n Dietary fiber of Dates..Highly Nutritious Nuts n Craisins and overall completion of Milk makes this a very healthy n soothing drink..n Whoa..such a plethora of colors..One will drool just seeing it..Be it be for breakfast or tired evenings ..Perfect for any time..

Usually when he comes after a tired day from office,I prepare tea/coffee with any snacks.But sometimes I do get my hand itching to try some new drinks..Sometimes I mix n match juices to make a cocktail ,or sometimes I play with fruits n nuts with milk to make some wholesome drinks or shakes..Yesterday was one such day,I was craving for actually,some good looking drink..:D..Shake was that came into mind first.But ,I dunno if right or not,I have heard some saying that Banana's n milk shouldn't be combo-ed'.They are "Virudhaharams"(Opposite foods),n according to Ayurveda opposite foods if combined n consumed will create hazardous health problems.But I have heard counter opinions also.So not sure if true.Anyhow,as this fact lingers in mind,I have reduced mixing it.Shakes are now made,mebe once in a month or so.So I skipped Banana yesterday..

Shakes were once my fav drink.After a long boring n strenous day at college ,we used to hangout in the nearby parlor .My usual indulgence was a Shawerma,with a chocolate Shake.Hostel food was so pathetic n hence our miserable stomachs used to find relief in those delights,which was utterly delicious. I used to eagerly wait for evenings after college.The image of a tall glass with rich dark brown drink,topped with a scoop of chocolate ice cream n festooned with a tempting red cherry, is still in mind..:)

Dates are really sweet..So there is no need of adding much Sugar.I added honey instead..Threw in nuts which made the drink crunchy and then some craisins which added a appealing sour twist..:)
As I told before Coco is really high in Antioxidants n so healthy.Also Dates are high source of all nutrients,fiber,carbohydrates,Vitamin C,Selenium..everything,but fat n cholesterol free..See here.Walnuts are rich in literally everything,esply Omega 3 Fatty acids..But its not advisable to take more than 10-15 a day,as it has got considerable amount of fat..craisins are also diet food,provided they are not artificially sweetened..So ,imagine all of them blended in one cup..what a rich drink..:)

I had a difficult n funny time taking the pic..:D..The drink when poured into glass was frothy n wonderful looking,but the nuts n fruits were sinking and I wasn't able to get hold of a view of them in cam.I gently spooned them from mix and tried to balance it on the frothy top.But ecah time,it was sinking..:D..But at last ,after a long period of effort,I got a few of them floating on the top n Voila..I hurried with the cam n clicked snap..snap..:D

PS:You have to take lil' care while preparing this drink,might have to blend each ingredient individually..Dates need more blending,while you wouldn't want to lose the crunchiness of walnuts and red colored raisins floating are always a plus.So see to it.I'll explain how I did..:)

Ingredients(For 1 tall glass of drink)

1 Glass of Milk(about a cup)

1/2 tsp Hershey's Unsweetened Coco Powder

6-7 Dates chopped

2 Tbsp of Craisins(Dried Cranberry)

6 Walnuts

1 Tbsp Honey

Grated Choclate to top on(optional)


Boil the milk with sugar/honey.

Take a small amount of hot milk in glass and add the coco powder n stir briskly to mix.

Add the rest of the milk and mix well ,avoiding lumps.

Keep aside a small amount and drown the walnuts.

If you want a cold drink,chill it.

Take a small amount of milk in the mixer and add the dates.

Run the mixer ,till dates are blended,ie,coarsely mixed.

Add the craisins to it and run once,so that its not fully blended.Getting bites of it is yummy..

Add the walnuts with that soaked milk and run once ,so that its still coarse.

Add the rest of the milk and run till frothy on top.

Pour into a glass and garnish with grated dark chocolate/coco powder.(I was too much preoccupied with saving the drowned nuts n fruits,that I forgot the grated chocolate..:D)

The yummilicious drink is ready to indulge in..:)
PS: Keep a spoon with u,unless u like sticking in the fingers to dug out the remains of yummy things..:D

You might also like these :

UPDATE: Thanks n hugs to Vij for passing me the Lemonade award..:)

Fruits n Nuts Coco Milk..Healthy n Yummy..:) on Foodista StumbleUpon

Monday, January 26, 2009

Sauteed Mushrooms with spices and tempered..(A variation of Mushroom Thoran..)

Yesterday it snowed lightly ,but didn't leave any traces and today its all sunny..sunny cold..Today or yesterday(as in India) is the Republic Day of India.I was personally little scared and apprehensive about the oncoming big day of our country,in account to 26/11.Now feel happy that everything went well.We watched mom's n wives of brave martyr's receive Ashok Chakra,with tear brimmed eyes and a proud heart..

Coming to the foodie part of today,am posting yet another mushroom recipe.When we bought some last time,after using a portion for sandwich and also some for a Creamy Mushroom Masala dish,I had a little left in fridge.Was thinking about a different recipe to try out.One noon time,I was too lazy to indulge in elaborate cooking,and wanted some side dish for hot white rice.Seeing the sorry looking mushrooms, lying idly on the corner of the fridge,I decided to try this.Mushrooms are relatively easy to clean and cut,so easy to prepare as well.Sauteed it with some onions and chillies,pepped it with seasoning and fried fresh grated coconut and a surprisingly yummy platter full of goodness was ready.Similar to our Nadan Thoran,it tasted awesome with hot white rice n curd n pickle.It would make a great filling for toasts and tortilla's too..

..And did you know Mushrooms are source of wholesome goodness.All that your body needs is stocked in one serving of Mushrooms..

Yup,without additional ingredients, a serving (5 medium-sized mushrooms) has only about 20 calories, no cholesterol and virtually no fat and sodium.

  • Mushrooms are high in riboflavin, a B-vitamin that promotes healthy skin and good vision.
  • Niacin, another B vitamin found in mushrooms, ensures that the digestive and nervous systems function as they should.
  • Pantothenic acid, also found in mushrooms, is involved in the production of hormones.
  • Mushrooms are an important source of potassium; one medium-sized portabella contains more that a banana.
  • Selenium is an essential mineral that plays an important role in the immune system, the thyroid system, the male reproductive system and cancer prevention; mushrooms are the only produce item that contains significant amounts.
  • Copper, also found in mushrooms, aids iron in its role in making the red blood cells that deliver oxygen to all the cells in the body.
  • Scientists are looking into the role that white mushrooms may play in treating and preventing breast cancer and prostrate cancer.
  • Laboratory studies suggest that a mushroom extract may help prevent heart disease by reducing blood lipids and cholesterol levels.

  • Great no..Alrite..See here for more lovely notes about Mushrooms and be happy..:)


    2 cup Sliced Mushrooms

    1 Cup Sliced Onions

    1 tsp Garlic chopped

    3-4 Green chillies roundly sliced

    1 tsp Red Chilli powder

    1/2 tsp Pepper Powder

    1/2 tsp Garam masala


    1/2 cup fresh Grated Coconut

    1 tsp Mustard Seeds

    2-3 Dried Red Chillies

    A few Curry leaves


    Pour some EVOO and saute the Mushrooms.After it sweats and then gets relatively dry,remove and keep aside

    In the same pan,do the tempering with Mustard seeds and dried chillies and curry leaves.Saute.

    Throw in the Onions and garlic and saute till raw smell of garlic goes..

    If you are using as side dish for rice,add the coconut flakes now and saute till brown.

    Add the mushrooms and Saute.

    After a few minutes,season with all the Masala powders and mix well.

    (For sandwiches,avoid tempering and sprinkle some oregano powder/thyme on the top at last)


    Thursday, January 22, 2009

    Spicy Crab Masala (Nadan Njandu Masala)..and a tip that your heart will love..!!

    I have made a crab post before..This is more or less the same..just threw in a few more ingredients and sauteed' n it was more tastier than ever.This dish is my special,as I made it from my own mere gut feeling,and this one is what Kutts like the most out of all my dishes.So hot n spicy n yummy..Really a feast for the taste buds,provided you have those quality juicy crabs in hand.Crab is a high cholesterol food.So we have it once in a while only...

    I know most of the non veg lot out there are biased ,when it comes to crab.Mainly may be because the figure is scary,or some find it a pain to cut n clean the crab.But trust me,Its "the" tastiest sea food.I use snow crabs and sometimes king crabs.We get it here in big boxes,with only legs inside.That will be slitted for easy dig out of meat.So its never a problem to clean it.Still I miss the main portion,that we get back at home.I use half of them like that,and dig out the stuff from rest of it..

    Talking about the nutritional facts of Crab,the good points are,Its very low in saturated fat and absolutely no sugar.Is very high Magnesium,Phosphorous,Pottasium,Vitamin b12 and Zinc.So its good for Pregnant ladies.The bad news is its high in sodium n Cholestrol.But indulging once in a month will do no harm.Plus thats why we are adding Pepper powder and Cayenne pepper.See how Cayenne Pepper helps to reduce cholestrol.Also pepper powder increased blood flow and destroys the clot inside blood vessels.

    PS : I was in a couldn't get a decent pic.This is a view right from the kadai..A natural shot..:D.Excuse me..:P


    1 lbs Crab

    1 cup Sliced Onions

    1/2 cup Chopped Tomatoes

    1 inch cinnamon,2 cloves,2 cardamoms,2 Star Anise

    1 Tbsp chopped Ginger

    1 Tbsp chopped Garlic

    1-1.5 tsp Chilli Powder

    1 tsp Coriander Powder

    1 tsp Pepper Powder

    1 tsp Cayenne Pepper Powder

    1/2 tsp turmeric Powder

    1/2- 1 tsp Garam Masala( Cardamom+cloves+cinnamon+Star anise+Fennel seeds)

    1/4 cup Fresh Grated Coconut

    1 tsp Mustard seeds

    1/2 tsp fenugreek seeds

    8-10 Shallots sliced



    Curry Leaves


    Cook the crabs in little water ,with Turmeric powder,half of the chopped ginger n garlic,some curry leaves n salt.

    When the crabs are cooked half and before the juice in the pan gets dry ,remove it from heat.

    Mean while,in a wide n deep bottomed pan/kadai, Pour some EVOO(that'll again help protect heart from cholesterol) and smear it with curry leaves.

    When its fragrant ,add the whole spices, rest of the ginger n garlic and fry till raw smell goes.

    Now add the chopped onions and saute till pink.

    Add the tomatoes and saute till mushy.

    Make a paste of all the masala powders(use only 1/2 of garam masala) with little water ,and pour into the base.Mix and saute till oil appears.

    Throw in the crab,with all the juices in it and mix well.Close and let it cook.

    Remove the lid and sprinkle with a tad of sugar and rest of the Garam masala powder.

    Meanwhile,In another pan,pour some oil ,splutter mustard n fenugreek seeds n saute curry leaves followed by shallots.

    When its supple,add the grated coconut sprinkled with some Garam masala powder and saute till brown.

    Throw it into the cooked crab and mix well.Close the pan to lock the flavours..:)

    PS:If you are using crab meat only(I used half-half),then be careful while mixing,so as not to strangle it.Anyhow it'll get lil out of shape,but that is ok,as the gravy will be tasty.
    The dish tastes best when it is set,after few hours of cooking or next day..:)

    Tastes awesome with some hot white rice and curd..Getting the crunchy bite of fried coconut n shallots with juicy n spicy gravy is the best part of the dish.Go ahead n do give it a try,but alert!..we are throwing in a lot of spices.So be careful n adjust according to your level..:)

    Happy weekend..!! StumbleUpon

    Wednesday, January 21, 2009

    Katti Parippu - A traditional n rustic Yellow Moong Dal curry(Speciality of Kerala Sadya)..!!

    "Neyyitta Parippum Pappadom"(Moong Dal curry drizzled with ghee n Papad) - The mere sound of it is enough to leave me drool so much,that you can easily sail a Titanic in it..:D

    I bet the case is same with any Malayali,who will be so fond of and immensley bonded with this piquant combo.Onam,Vishu,Pirannal(B'day) n kalyanam(Marriage) Sadya's(feast's) are never really complete without this..

    I have heard them say that ,having a traditional Sadya(feast) is an art.You have to really indulge in the scrumptous meal with a minimum of 18 veggie delights along with rice.That includes curries with thin n thick gravies,side dishes,pickles,fritters,papads and sweet desserts.Its really interesting to watch some elderly people,devouring heap of white rice as fair as Thumba flowers,with so many multitude of colors sitting pretty on the other side of the plantain leaf.But always,the first and most important stage is when,the heap of rice is adorned by thick Parippu(Moong Daal) in hues of deep yellow, and drizzled with a generous amonut of pure Ghee(Clarified Butter).Then they place the big round Pappadam(papad) on top of it and cracks it and mixes with the rice,parippu n ghee..yummmm..pure drooling now..We as kids,always used to have fun while cracking the papad with one loud slap and a crunch sound.

    So,thats the 1st course of Sadya.After the sinful indulge,there will be a second course of Rice with Sambar/kalan(a coconut-yoghurt mix with tender veggies) n all the colorful veg curries.You can help yourself with more rice and curries,as there will so much of them,that you wont able to taste n enjoy with one round of rice.After finishing it,you can sip in hot,spicy Rasam n then Moru(buttermilk).Final course is the sweet and delicious Payasams(Dessert made of milk,rice etc).After this real heavy stuffing, I bet most of the lot with a medium sized tummy,will find it dificult to drag themsleves from the seat.I always used to concentrate more on curries n less on rice,so it was not all that big prob for me.Studies say that a normal sadya provides you with all the nutrients that your body requires for a week or so..Whoa..Amazed??

    I'll be back with more details of Sadya in another post.With this Parippu curry,I sometimes tend to take extra servings of rice that,literally there would be no space left for more courses.And surprisingly,I found out that,this is the favorite dish of my hubby too.But as it'll fit my craving,only with a lot of ghee,I indulge in it,once in a while only.I am always reminded of making my 1st sadya on my own,2 days after coming here in US,for our 1st Onam.It was a real pain,as I was fully new to the cooking range and stuffs here,plus dishing out so many things from scratch alone,in a small duration was quite difficult.That time,I could'nt get Moong dal also for this dish and it turned out to be a tragedy..:D


    1/2 cup of Yellow Moong Dal
    3-4 slit Green Chillies
    1/2 tsp Turmeric Powder

    1/2 cup Grated Coconut
    2 Green chillies
    1 tsp Ginger chopped
    1/2 tsp Cumin Powder(optional)

    1 Tbsp or more of Ghee
    A lot of Curry leaves


    Pressure cook the Moong Dal with a lot of water, slit Green chillies and turmeric powder.(Some avoid turmeric powder,but I added it for easy cooking of Dal)

    Adding a lot of water is required because,the curry tends to thick in course of time,even though its watery just after cooking(as you can see in my pic with rice,..its quite running in it)

    Meanwhile grind with some water everything in the second para,n add it to the cooked Moong Dal.Mash the dal well, before adding.(Some avoid this step n directly got to 3rd step)

    Stir for 3 minutes.Now mash the curry leaves in oil and add to the gravy.

    Sprinkle with a generous amount of ghee and close the vessel to lock the flavor.

    So simple and you are ready with the most tasteful traditional dish..:)

    PS: I'll try to post one by one ,the dishes of Kerala Sadya.Guess I have posted a few,check out..:)

    Tomato Pachadi
    Beans thoran

    This goes to My Legume Love Affair ,brain child of Susan’s event page and hosted by SriValli..
    Also to FIC Yellow event of SunShineMom..Also to Alka's Just For you event as it's my hubby's fav..:)

    My dear friend Ann has gifted me with this lovely butterfly award..Hugs from me dear..:)

    Am passing this one to few lovely people ..Preety , Shama , Sowmya , Roopa n Arundhuthi..

    Monday, January 19, 2009

    Thari(Tahari) wala Murg..A flavorful Chicken Curry..!!

    Its really foggy here n the visibility is almost zero.But looks beautiful outside,light straining to peep in through the white blanket,n quite sunny too ,since a couple of days.So its all gorgeous outside..:)

    Time for another Non-Veg dish..It's been long since I posted one.As always my first priority for meaty food is Chicken.Not that chicken is the tastiest one.People say pork is the best out there,but luckily I have neva been into it and neither plans to also.Its always Mutton for me,but taking into consideration,the whopping amount of fat in it,I am forced to restrain it's intake to once in a month or so..

    So talking about Chicken,as I always tell,you can dish out so many dishes,with mix n match of a multitude of ingredients,in varied forms,as whole,powdered or paste form.This dish is a slightly varied version of the original recipe "Thari wala Murg" that came in the X'mas issue of Vanitha,a Malayalam magazine.I still dunno,the origin of this dish.The "wala" word made be believe this is a North Indian dish.But after a bit of unsuccessful googl'ing'(am amazed!!) ,I saw the word Tahari coming under Andhra section.Andhra food asks for lot of chilly heat,atleast that's what I have learned from my experience.But this recipe asks for 1/2 tsp Chilli Powder and 2 tsp Coriander powder for 1 chicken,apart from some green Chillies.I guess that's too low heat for any dish,n it'll be too insipid(Hence I have altered it...)..So am still at sea,what to tag this dish as.Also how to pronounce it Thari or Tahari.Would be great,If you guys could throw some light into this..Will do the needful edit/update..

    Anyhow,this is a quite delish,a tasty combo of so many flavorful spices,mellowed by cashew paste and curd.This has a very thich n rich gravy,n we really loved it..:)


    1 Lbs Chicken

    2 Cups of sliced Onions+Shallots

    6-7 Slit Green Chillies

    1 Medium sized Tomato chopped

    2-3 Bay Leaves

    2 Cardamoms

    3 Cloves

    1 inch Cinnamon stick

    1+1 tsp Chilly Powder

    2 tsp Coriander Powder

    1/2 tsp turmeric powder

    1/2 tsp Fennel Powder

    1/2 + 1 tsp Pepper Powder

    1 tsp Garam Masala (Cloves,cinnamon,Cardamoms,star anise)

    1 Tbsp Curd

    8 Cashews soaked in warm water for 10 minutes and ground

    curry leaves n Cilantro leaves




    Marinate the chicken with 1 tsp Chilli powder,1/2 tsp Turmeric powder n 1/2 tsp pepper powder.If using drumsticks,make slits and marinate the masala's well inside.

    Meanwhile,heat oil n add the bay leaves and all whole spices.Saute till fragrant.

    Add some curry leaves and saute again.

    Add the onions and green chillies and saute well till golden brown.

    Make a paste of chilli,coriander,pepper,fennel n half the masala powder and pour into the base.Mix well.

    Add curd and saute for a minute or two.

    Add the Chicken and Tomatoes and saute well till blended with the base.

    Add some water and close the pan and cook.

    Once its cooked,add the ground cashew paste,and saute for 2 minutes.

    Throw in the remaining Masala powder and a tad of sugar and mix well.

    Add curry and cilantro leaves,mix well and close till use.

    Update: Finally I have dug it out that Tahari is a rice dish(kind of biriyani) that comes under Andhra cuisine.But still got no clue of its relation with Chicken..Andhra friendss..your turn..!!!!..:)

    Am sending this to Ruth's Bookmarked Recipes event

    Friday, January 16, 2009

    A healthy Badam Doodh(Almond milk) for RFRU,an award and a beauty tip..!!

    Badam aka Almonds are always a healthy choice.Always reminds me of the times ,when my dad was working in Gulf countries.Hence Almonds in different forms were the omnipotent factor in kitchen.I loved the special salted n roasted almonds with shell.We used to take it in heap in a platter ,and devour the salty shell and then the crunchy almonds.At the end there would be a small mountain of shells left.Blanched almonds was a regular item of breakfast too.

    Some good notes about Badams:
    • Almonds are good source or protiens and essential fatty acids.
    • They are good source of Omega 3.
    • Among the nuts family Almonds are the highest source of Vitamin E,which is the magic maker of good skin and hair.Also it strengthens reproductive system.

    RFRU-Dessert event is going on and hence I thought of putting in, this healthy sweet drink as one entry.Its easy to make,still very wholesome and nutritious.Take it as a drink along with breakfast,or afternoon drink after a hectic office day or before you get your goodnight sleep.It tastes so divine and you'll really feel the goodness seeping inside.A warm sip will soothe you senses.


    A handful of Blanced Badams( almost 1/2 cup) /presoaked,and skin-removed Badams
    4 cups of Milk
    A pinch of Nutmeg powder
    2-3 Cardamoms
    3-4 Tbsp Honey
    Saffron strands for garnishing(optional)

    Boil the milk in a thick bottomed pan and when it rises ,simmer and add the chopped Badams.

    Close it and let it be like that for some 15 minutes.

    Now the milk will have a yellowish tint.Now add the cardamoms and nutmeg powder and simmer for 2-3 minutes more.

    Pour in honey and garnish with saffron strands.(I could'nt get some then,hence missing)

    A oh-so-healthy and beauty-promising drink is ready within minutes.I strongly recommend this before going to bed at night.You'll definitely get a sweet sleep.Be regular and you can expect some compliments in future too..:)

    It was only when Yasmeen started doing it,I remembered that I know beauty tips of almost all the fruits/veggies out there..:D..Only a lazy me never gets myslef to do it.So for all the beauty freaks out there I'l also start sharing some tips..:P

    Soak Badam in some milk, the previous night and grind n mix it with some honey in the morning.You just got an excellent face pack.Wash your face into a new glowing skin..:)

    Arundhuthi have presented me with this lovely Lemonade Award..Thanx dear and I am so glad to pass this on to some of my fellow blogger's Tina,Ann,Usha,Veena,Priya,Yasmeen,Divya,Viki n Adlak's kitchen..Enjoy your weekend n cheers..!!

    Update: Would love to send in for Preety's Cooking for Kids-Milk event..:)

    Thursday, January 15, 2009

    Prawns Fry with Cococnut Slices / Chemmeen -Thengakothu Varuthathu

    Fragrance of coconut oil infused with curry leaves and the divine delight of munching the coconut slices drenched in the flavorful spice blend and juicy prawns..Thats a nostalgic memory..Memory of childhood days..Sometimes shrimps will be off season and then ,out of my mere peevish craving mom would bring some of them at an unreasonable price.They would be like numbered,and I still remember when mom would divide it half-half and give me n my bro.At that time,I was cunning and greedy enough to sneak one or two under my rice before she serves us.What all loving memories..:)

    Mom was never stingy with oil,hence all her dishes tastes awesome mingled with the flavor of coconut oil.When I got level -headed and health conscious and skin/beauty-conscious n bla bla..I used to monitor her at kitchen n used to bellow at her regarding oil.Then I would make seperate omlettes and all for me with less oil.But then punishment time was waiting for me,when I reached Pune.My roomie Anju dear was even more "all the blah-conscious" than me and never allowed me to add oil to the food.Ghee/butter was out of the kitchen.We had regular tongue-fight regarding this.I would say that oil in some amount is essential for health and then she would counter it with something and it'll go on until I kick her out of kitchen...:D
    Even now Kutts says lightly, that what I do is, bring the oil bottle infront of frying pan,shake it and ask the food to cook/fry.

    Jokes apart,I am health conscious about the amount of butter/oil used and take care about it.But mostly all the Mallu foods require a good amount of oil.For frying,roasting,tempering etc.I usually do shallow fry where deep fry is needed.This dish mentioned below also asks for deep frying.But I did it the other way.Just that it requires a lil' more care and time to get set.

    PS: I have totally screwed up my cam,and am now helplessly trying to rectify it with help of google bro(despite of Kutts' offer to buy a new one,Na,iI'll fix it..!!),which attributes to hopeless pics here and mebe in coming posts too..:(


    1 lbs Prawns

    10-12 Coconut slices

    1-1.5 Tbsp Chilli Powder

    1/4 tsp Turmeric Powder

    1 tsp Pepper Powder

    1 tsp Soya Sauce

    1 tsp Tomato Sauce(Sauces are optional.Its just to add a tangy touch)

    1-2 Tbsp Corn Flour

    Curry Leaves




    Marinate cleaned prawns with all the powders and sauces and corn flour and keep refrigerated for 30 minutes.

    Fry in Oil,flavored with Curry leaves.

    Just before removing each batch from the pan ,add coconut slices into it.

    Mix with the prawns and fry it light brown.Remove with prawns.

    PS: Take care not to char the coconut slice by adding it along with prawns initially itself.


    Wednesday, January 14, 2009

    Mulakooshyam-An authentic Kerala style Dal preparation-My Grand Mom special!!

    Culinary Disasters of the week:

    V & V sets off for an as-usual late Sunday breakfast and hungrily decides to conjure up some "Puttu" with the brand new Puttu cooker bought with much anticipation.Things are stuffed in beautifully and wearily ,they waits .Next 45 mins saw their intermittent checks and diminishing patience..Finally with utter dismay,they notice that the steam is haughtily escaping through the wrong place.A frustrated V digs out the Chillu(sieved metal disc) from under the half-made rice-coconut mix .To their total disappointment and wonder,they see that the sieve doesn't have hole exactly at the point where it should have,just above the steam hole of Puttu Kudam.Nevertheless holes are strewn liberally all around.

    Tail:Hungry,Angry,Irritated and desperate V & V with all doomed culinary dreams,fed their poor stomachs with some frozen stuff.

    V & V decides to pay off for their spoiled breakfast with some wonderful lunch of Mutton Roast.Still depressed V(the cook!) ,contemplating over the wasted-off Puttu Cooker and missed gastronomical delight ,marinates mutton and throws it into the cooker.Still pondering,closes the cooker without adding a drop of water and turns into monotonous chopping and cutting.After done with it,she goes to V and he again starts his routine job of consolation and cheering,plus promises to somehow fix a new hole in the Chillu with some nails and hammer.Time passes by and V & V starts smelling something.After a few second,that it took for the fact to percolate into her nose and then head,V jumps up from the couch like out of some spring action,runs to the kitchen.After a minute,the vista was transformed into a pandemonium.A wailing V(the cook again!), charred mutton and a hungry consoling V(the poor better half!)

    Tail: Mutton was scooped up from the top layer,where it was not charred and transfigured into a fried dish,which was not too bad by the way.But V's sobs never subsided as she badly wanted to make an authentic curry out of it.

    Moral of the Tragedy : Never cry over spilled milk,or you'll end up spilling more milk..:D

    Some fragrances are so pristine,that it not only seeps into your nose,but into you heart too.Some are unforgettable and I could often relate to times with the smell.Lovely fragrance of Kadala curry reminds me of my school days,when it used to wake me up from my weekend sleep.The roasted coconut-spice blend fragrance used to come all the way from kitchen,to my upstairs bedroom and knock me out of sleep.Fragrance of Mom's fish curry,gastronomic salvation, reminds me more of my college days,when I used to eagerly wait for friday's..Fragrance of beef fry reminds me of the old thattukada near to my home.Fragrances can be anything,other than food smell of Fair n lovely brings back,memories of latter phase of school life,when I used it for the first time to treat my irritating pimples.Smell of salty sea breeze still reminds me of Alleppey beach n lavender reminds me of Mauritius,Lavender Nike.. of our first date n etc etc..

    So back to food,fragrance of this curry takes me down my memory lane..My sweet grand mom,who passed away before I was much old and matured.This was her master piece curry and whenever we visited Mom's place,this fragrance used to fill the whole place.It was like an identity mark of that place.This with a combo of Achinga-Kaya Mezhukkupuratti(Side dish made of Raw plantain and long beans) was served with hot white rice and I absolutely loved it.Last day I took the simple recipe from mom and tried to recreate the magic,but obviously never came near her.Dal varies maybe and also the magic of her hand is something I can only dream of now..:)
    I used to wonder about the name during that time.But still dunno,why its named so and the meaning too..Only know Mulaku means chilly ,and as a specialty we use only pounded red chillies for this dish.Mebe cos of that..


    1 cup Toor Dal

    2 cups of Chopped Tomato Cubes

    3 Tbsp Pounded Dry Red Chillies

    1 tsp Turmeric powder

    1/4 tsp Asafoetida powder/Hing

    A lot of curry leaves



    Presuure cook the dal,with enough salt,turmeric powder and a lot of water(Slightly more than the amount we usually use..almost4-5 cups..depends on the consistency you need.But as I told earlier ,the authentic curry is really thin).

    When the dal is cooked,open the cooker lid and stir it with hinge and all the pounded red chillies.

    After a minute,add the tomatoes.Close the cooker and cook for a whistle.

    Open the lid.The tomatoes should be really cooked and mixed in the curry.Now strain the curry leaves in some oil and add it to the top of the curry.

    Close it till use.

    PS:You can add green chillies also in the dal,while cooking,to make it more spicy.

    ..n I guess this could fit for My Legume Love Affair ,brain child of Susan’s event page and hosted by SriValli..
    Also to FIC Yellow event of SunShineMom.. StumbleUpon

    Monday, January 12, 2009

    Creamy Mushroom Peas Masala..

    I am back with a full fledged Vegetarian dish..n that too a delicious one.I guess most of you might have heard about n tried this dish in your own style ,as this is a name heard quite common.Its not always ,I would indulge in such sinfully tasty dishes,with loads of butter and cream in it.But its ok to let go once in a while,rite..:P..

    Snow had enough for the season I guess and now its back to square one..All raining n dull n gloomy.I was so happy to hear y'day about A.R Rahman winning the Golden Globe Award.I am a hard core fan of him.Really reproachful about missing Slum Dog Millionaire when it had shows here..Now waiting for the DVD..Saw the song y'day,and as usual,impeccable and worth any diamond globe..Kudos to Rahman..!!

    So ..back to the foodie talk..I always used to notice these cute boxes of mushrooms in mall,but never really gave it a thought of buying it and dishing out something.Dunno..I was kind of partial to it,since long..when I was a kid, had heard about poisnous mushrooms and all..So that caused to generate an inedible feel for mushrooms.Back at my home also,mom never bought it.But lately,I was seeing too many mushroom recipes everywhere and that prompted me to finally give it a push.As a precautionary measure,I bought only a small box.'cos,even Kutts had'nt had it ever.So din't want to waste it all.I thought of preparing it in the most tasteful way,even if it took a lil' effort n to add some peas..'cos that's one thing I really love to have..Something like Paneer butter Masala was in my mind and I ended up with this.It was really tasty and made a great combo with Hot Chapathi's.(Only I misjudged my usual somber green chillies this time,and it turned out to be super hot..:D).We had it with "Puttu" also the next day and that was even more great ,cos of the sweet coconut flakes - hot curry combination.


    1/2 -3/4 cup chopped Mushrooms

    1/4 cup half cooked Green Peas

    2 cups sliced Onions

    1 medium sized Tomato

    5-6 Green Chillies

    1 inch long Cinnamon stick

    3 Cloves

    2 Cardamoms

    1- 1.5 tsp Chilli Powder

    1/2 tsp Coriander Powder

    1 tsp Garam Masala (cinnamon,cloves,cardamom,Star anise)

    1 tsp Fennel seeds

    1/2 cup thick/thin Cream (I used thin whipped up cream)

    Curry leaves

    Cilantro Leaves


    Butter as needed



    Heat butter(Use as you like,butter alone or butter plus oil ,as I did.But former method gives more taste) in a pan.Add curry leaves followed by whole spices.Saute till the fragrance spreads.

    Now add the ginger and garlic pastes.Saute till the raw smell goes.

    Now add the fennel seeds followed by chopped onions and slitted green chillies and saute continuously until its mushy.

    Now you can do it in either of two ways..You can blend the whole thing in a mixer or you can do as I did.I removed half of the onions and 2-3 green chillies and the whole spices,kept aside and blended the remaining mix.I did this way because,I love to munch the onions and green chillies and also wanted to keep the whole spices as such.Also blending the whole thing considerably reduces the amount of the gravy.

    After blending into a fine paste,bring it back to the pan and mix with the remaining onions,chillies and whole spices.Saute well,till it is browned.

    Now puree the tomato and pour it into the onion base.Saute well to mix.

    Add chilli,coriander powders and half of the garam masala and mix well.

    Now add the half cooked peas and also mushrooms into the gravy.Close the pan and let the veggies cook under low heat.

    When you open the pan ,you will have a thick gravy with all the cooked veggies
    .Adjust Salt.

    Thicken the gravy as needed and pour cream on top.

    Sprinkle rest of the Garam masala on top and mix well.

    Garnish with cilantro leaves.

    Add a wee bit of butter before serving to add to flavor ..:)

    Check out the Healthy Whole wheat Naan n Mashed Tofu Butter Masala recipe down here:

    Don't forget to send in your entrees for RFRU Event-Desserts StumbleUpon

    Recipes for the rest of us - Dessert

    Announcing Recipes for the rest of us - Dessert
    Closing Date Feb 20 2009

    Recipes for the rest of us is aimed at introducing newbies to the joy of cooking. Started by Ramki of One Page Cookbooks , this event focuses on very simple, fool proof recipes.
    I feel so elated and honored to be able to host this event for the Dessert section.

    Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French desservir, "to clear the table." Common desserts include cakes, cookies, fruits, pastries, ice cream, and candies. In colloquial American usage "dessert" has a broader meaning and can refer to anything sweet that follows a meal, including milkshakes and other beverages.

    As of my case,I was n am never a hard-core is my husband,plus I am too lazy to engage myself into the long processes of sifting and baking and decorating..ooff...Our dessert is always limited to some "Payasam" or shakes or some ice creams n cakes that we rarely indulge in ,after a spicy meal.So my blog really lacks some Dessert space.That is the reason why ,I am even more excited to host this Dessert section of "Recipes for the rest of us" event.Also when it comes to collecting simple Dessert recipes,Its like the icing of the cake.Aint I so happy?Atlast I'll get to make some simple and lovely desserts ,from all your recipes..

    Guidelines :

    1. Cook anything simple and post the recipe on your blog.
    2. Multiple entries / archived entries welcome. However, do edit the archived post to include a link to this event and One Page Cookbooks .
    3. Include the logo in your post if you wish.
    4. Please send an e-mail to with the following details on or before Feb 20 2009

    *Subject Line: Recipes for the rest of us : Dessert

    * Blog author:

    * Blog name:

    * Dish Name:

    * URL of the post:

    * A photo of the dish

    5. The roundup of would be posted a week after the event closes.

    Note :

    1. Please avoid exact measurements. Please use very simple measurements like a handful or a pinch.
    2. Please avoid complicated steps.If the recipe takes over 5 steps to prepare, it would not be suitable for this event.
    3. Please avoid recipes demanding a good deal of manual skill.
    4. Please avoid recipes demanding fancy kitchen equipment.
    5. In short, it should be something a ten year old kid should be able to cook up.

    So what are you waiting for..??Mix a handful of this and then that ,add a pinch of it,top it with a spoon of that and click a snap..Whooshhh..send me in your cutie dish..Am waiting..:)


    Thursday, January 8, 2009

    A Healthy Veg-Cheese-Egg Toast Sandwich..

    For all my readers who have been probing me to put some veggie post here plus to convince myself that I am not a full carnivorous and do gulp in some healthy veg foods at time,am posting this.Now you are welcome to ask me,"how come egg comes under the Veggie label..?" I have a very sweet excuse that eggs can be skipped for this sandwich ,if u like it that way and substitute with more veggies topped with some broccoli sprouts and similar stuffs..n ofcourse,I know many of you don't mind having some egg..;) I have some veg recipes in hand,but this time I felt like posting this sandwich..Simply a gut feeling..A liking..

    But honestly speaking,I was in so much of hurry last day morning and was fixing up something for breakfast in my full form/speed.My wrong-time dream took an unexpected development(rather precarious one..) and obviously It took me a bit long to realize that its already morning and my better half is up and I have to attain my super speed now..So I fixed up this healthy quick sandwich.Later thinking about it,I got many more ideas like,I could have topped it with some sprouts and all..But at the eleventh hour ,I was too much bothered to think about it..n aint I darn good,to dug out quite some time to take a few snaps of my sandwich,when he was waiting for me to have breakfast together and when I was hungry enough to eat a whole big elephant..:D

    So this is the sandwich.You can mix n match veggies/eggs/chicken anything.One thing I must say is that ,I am in total love with Laughing Cow Cheese.Lately,I am into this habit of collecting and indulging in cheeses and by far this is the best.Super creamy and delicious.I can eat a whole pack in 1 sit.I used French Bread with Rosemary and Olive oil for the Sandwich and it sure had a quality taste..I guess you wont get to see much of the bright veggie colors here,as I had chopped it really fine(already we get chopped veggie packs here,slices are lengthwise,so I again cut it),and the eggs really covered it,n for those who are really worried about calories and fat,Chill..Laughing cow has less calories as compared to many others and as you might know,Feta is really low fat and its South Beach diet friendly too.Also use low fat mayonnaise and you are all healthy to go..:)


    8 Whole Wheat Bread Slices(4 Sandwiches)

    2 Eggs

    2 Tbsp Milk

    1/2 cup chopped Onions

    4-5 Green Chillies chopped

    1/2 tsp chopped Garlic

    1/2 Cup chopped mixed Veggies(Carrot,Broccoli,spinach etc)

    2-3 tsp Butter

    4 tsp Laughing Cow Cheese

    2 tsp Low Fat Crumbled Feta Cheese

    1-2 tsp Low Fat Mayonnaise

    Salt,Pepper for seasoning


    Spread the bread slices with butter and toast it in oven for 5 minutes or till crisp .

    Beat the egg with milk till frothy.

    Meanwhile,in a pan,Pour some EVOO.

    Saute Onions,green chillies and garlic.

    When the onions are pink and raw smell of garlic is gone,add the mixed veggies and saute again.

    When the veggies get soft add the beaten egg and poach well.

    Season with little salt(Feta cheese is enough salty) and pepper.

    Switch off the heat and add the crumbled Feta Cheese and mix well with the egg-veggie base.

    Transfer the contents to a bowl add the
    Mayonnaise and mix everything well.

    Spread on a toasted slice Laughing Cow Cheese and spread the mix over it.
    Drip some sauce of your choice over the mix.Cover with another slice.

    You can add chopped cilantro/basil/mint leaves also to the mix(I have'nt added any as I don't like the taste of it in Sandwich).

    ..and this goes to WBB event hosted by Raaga and Bread Mania event hosted by Sindhura of Bayleaf


    Wednesday, January 7, 2009

    Kappa n Kudampuliyitta Chemmeen(A tongue-tickling combo of Tapioca and Tangy Prawns)

    Cravings for hot,spicy,tangy and such flavorful foods that tickle our taste buds is quite common,especially in wintry days..Like I mentioned in my last post,when all the hopes for making an authentic fish curry dooms,the last thing in which we find resort is Prawns/Shrimps.So far we have tried all varieties of it and that too in innumerable styles..Chinese,American,Italian,North Indian,Goan,Authentic Kerala(But must say Our kerala recipes are the best..Whoa).All sorts of cuisines are adorned by prawns recipes.(They are the good boys of sea food community.. easy to clean..less smelly..etc..)Its a common item on our platters(Thats an alert that more prawns recipes are on the way..:D),all the time,Nevertheless I always tend to stash in more and more packets of it into my freezer.It feels good to have it there,a feel that some real tasty thing is a hand length away..

    Tapioca/Kappa is not something ,I always used to devour into..Even a small portion of it makes me feel so full.So I was always good with a little of it.I used to like it in a real mashed form with a tangy Sardine curry,that mom used to make back at home.Its kind of nostalgic.Mom used to prepare it in evenings,once in a while,when dad gets that craving.Our home had a very close locality of local farmer Veggie market,fish/meat market and almost everything you would want in daily life..Steps away from our door.So right the moment,we get a craving,we could rush n pop in fresh stuffs into the basket.So dad used to bring it in the evenings and the smell of roasted coconut and flavorful "thalippu"(tempering) with curry leaves would make the whole atmosphere yummilicious...Her Sardine gravy is really spicy/tangy,ready to die for,n the combo is mere sin.

    Kutts always crave for Kappa with a tangy fish curry.I being a weak soul,find it difficult to cut and clean Tapioca and he does it always for me..So last time I decided to give my prawns a try.Needless to say it turned out soo good that,we polished off the whole thing in one sit..:D..I felt like an overstuffed teddy after the meal and we were giggling.:D..I would say any of you can recreate the same taste,provided you have good quality prawns n cocums with you.Its quite difficult to get coccums here.I brought a big pack from home last time luckily,n I guess now some Indian stores also have the provision.Do check out guys.As you may ask,yes,you can substitute with Tamarind for the mere tangy flavor,But a big no,If you need that droolable taste.It'll taste hell different with tamarind..

    I wish to post many authentic Kerala recipes,which I have in hand.But I know,that my space is seriously lacking veggie recipes.I'll come up with some soon..So,here you go with the recipe..:)

    Ingredients For Tapioca(Kappa) Preparation:

    1.5 lbs Tapioca

    1 cup Fresh Grated Coconut

    1/4 tsp Turmeric powder

    1/2 tsp chilli powder

    7-8 Shallots chopped

    1 tsp Mustard

    3-4 Dried Red Chillies

    A lot of Curry Leaves

    For Prawns Preparation(Kudampuliyitta Chemmeen):

    1 lbs Prawns

    1 tsp Mustard

    1 cup Fresh Grated Coconut

    3-4 Dried Red Chillies

    2 cup Sliced Onions

    1 medium sized Tomato chopped(Adjust it with cocums.Check the sourness n remove cocums later)

    2-3 Cocums

    1 Tbsp Chilli Powder

    3/4 Tbsp Coriander Powder

    1/2 tsp Turmeric Powder

    1/2 tsp Pepper Powder

    1/2 tsp Garam Masala

    A handful of pearl onions sliced

    Curry Leaves


    Method For Kappa Preparation:

    Remove the skin of tapioca,chop it into blocks and cook in some water with Turmeric Powder and salt.

    After 2 whistles (till the consistency you need is reached,some like it as solid,some like gooey and mashed),open the cooker and drain away all the water.

    Mash the Tapioca if u like it that way.

    In another pan,heat oil.

    Add mustard seeds,curry leaves,dried red chillies and saute.

    Now add grated coconut and chilli powder and saute everything for a while,but dont roast.

    Pour this mix with some oil over the mashed tapioca and mix well..

    Method For Chemmeen Preparation:

    Heat oil in a pan and infuse it with the flavor of curry leaves.

    Now add mustard seeds and dried red chillies..

    Add onions and saute nicely.

    When it turns pink , add fresh Grated coconut . Saute till a light brown color.

    Reduce the heat and add all the masala powders(half of garam masala) and mix well.

    When the base mix is formed well,add the tomatoes and mix.

    Add cocums and water and bring it to a boil.

    Now reduce the heat,slide in the prawns and mix well with the base.

    Close it with a lid and let the prawns cook well.

    When prawns are cooked well and gravy reaches the desired consistency ,sprinkle on top rest of the garam masala.Also ,heat some oil with curry leaves n fry pearl onions and pour it over the gravy and mix well.

    PS: You can try these dishes minus coconut,but the crunchiness of fried coconut adds a special taste ..

    Check out my other prawns recipes:


    Monday, January 5, 2009

    Varutharacha Meen Curry-South Kerala style Fish Curry-My Mom's special..

    (Updated Trout)
    Picture 1714
    After a real long holiday time,life is getting back to its routine phase.Two weeks I had company at home,as he was working from here,n so it was kind of lazy.No fuss after pulling myself out of bed for a quick-fix breakfast, and then a long laid back relaxing time after it before I get to think about lunch,watching dvd's till eyes start complaining n it goes on..So now,it feels like a sudden shake and wake-up from an unusually long dreamy sleep,and more than that home suddenly feels so quite.But then blogging keeps me somewhat engaged ..
    Cooking has become kind of routine affair now,n it has been ages since I cooked something seriously and took a picture n all those fancy-bloggy stuff..Yeah..It was on X'mas,for the last time.So the whole point here is,I don't have anything new and interesting.Now a days I am getting a thought like,How long I would be able to blog like this,especially when I am in the habit of running in the opposite direction,when I hear baking and also desserts.After all those give out most of those good-looking variety dishes.I really chicken out from it.Talking about chicken,I have lots of chicken recipes in hand.But if I post another of a chicken recipe,people will think this is a chicken-blog or I am a "chicketerian"..Now count the chicken..:D:D..

    Today I was talking (read it drooling) with Divya about mom's dishes,how we miss it n all.Suddenly I got this craving for her Fish-curry n Sambar(They r her best!)..But alas..No luck for me..Here food tastes so different,even daal here makes my Sambar taste so different.sob..And fish is like a dream for me.We have no luck with fish here.We bought fish from Asian store couple of times.But they were too "fishy" and no lime juice n Besan helped me out,n the quality was also poor.We are ok with frozen Tilapia n Salmon fillets,but they are good only when fried.For an authentic Fish r too less "fishy" for that,n the curry wont taste anything like what you drool over back home.So thats my fishy story.

    Last time when I got some Mahi-Mahi ,I made this my mom-style curry.It was nowhere near her curry.She makes this so good with my fav fish,"Motha".I still remember the times when I used to rush back from hostel every friday ,n there she would be waiting with this special Meen-curry for me...
    Picture 1727

    I guess this is basically South-Kerala style,"Varutharacha" means where coconut is roasted with spices and ground to add a yummy flavor .


    4-5 /1 lb /1/2 kg medium sized pieces of Fish(Any will do,I used Trout Fillets)

    2-3 pieces Kokum(Kudampuli)

    1 tsp Mustard,1/2 tsp fenugreek,4-5 dried chillies n curry leaves

    1/2 Cup Sliced Onions(optional)

    4-5 Green Chillies Slitted

    1 tsp Chilli Powder

    1/2 Tbsp Ginger chopped

    1/2 tbp Garlic chopped

    1/2 tsp Turmeric Powder

    To Dry Roast

    Fresh Grated coconut - 1/2-3/4cup

    Shallots Chopped - 6-7 Nos:

    1 clove garlic minced

    1 inch ginger sliced

    Curry Leaves - A lot

    Chilli Powder – 2 tsp

    Coriander Powder – 2.5 tsp

    Pepper Powder - 1/2 tsp

    Fenugreek Powder- 1/2 tsp
    2 pinches asaofetida

    Take a wide bottomed pan(You need "ManChatti"(Clay pot) for that original taste) and heat oil.Splutter mustard,fenugreek,dried chillies n curry leaves.

    Lower heat n add the ginger paste followed by Garlic paste and Sauté till the raw smell goes off.

    Now add onions, green chillies,chilli powder and turmeric powder with salt.Sauté nicely.

    Sauté till raw masala smell goes off.

    Now add some water and add the cocum pieces and bring it to a boil.

    Mean while take a pan ,heat the coconut oil and add the curry leaves and smear the bottom of the pan with its flavor.

    Add the sliced shallots ,garlic n ginger and saute till brown.

    Add the grated coconut and continuously sauté it till it turns a deep brown shade.

    Now add all the powders and mix it and take it off the heat.

    Run it in a mixer as such for a few burst ,to get a powder-paste form..Addition of water dilutes roasted taste ,so better skip that.

    Now add this powder/paste into the pan and fish into the pan,taking caring not to break it.

    Close the lid and cook under lowheat.Check in between,fish shouldn't be overcooked.Flip pieces every now n then carefully.

    When it's done,sprinkle the roasted Fenugreek Powder on top and swirl again.((You can remove the coccum if it has turned too sour,also adjust salt),

    Mash curry leaves in coconut oil n sprinkle over top.Close n let it rest..

    PS: Points to note are not to burn the coconut-spice mix and not to break the fish.Also adjust the sourness if needed.

    Picture 1724

    Check out my other fish recipes:

    Picture 1570

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