FISH PICKLE

My quest to make Fish Pickle goes back to my college days where I had the oppurtunity to eat the best fish pickle i ever had. Unfortunately that was the only time.I have lived in kerala my whole life and Fish Pickle being one of the most popular items there, its surprising to me that i havent had it even ones.

Also in this cold weather when you are looking for things to keep yourself warm pickles definitely helps.The fish pickle i made is quite different from the one i had.Its equally good nevertheless.Its fairly simple and quick to make.It took me just about less than 30 mins to make it from start to finish.I made a small batch.Now that i am done i wish i had made more.Its finger licking,lip smacking delicious.Its that good.Very very addictive.

INGREDIENTS

Fish fillet - 1, any white fish, I used tilapia,Sliced
Shallots - 5-6 nos, sliced thin
Ginger - 1 1/2 tbsp , julienned
Garlic - 4-5 cloves, slliced thin
Kashmiri red chilli pdr - 2 tbsp + 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 sprigs
Asafoetida - a big pinch
Salt  and pepper to taste
Oil - 1 1/2 tbsp + 1 tbsp

METHOD

First Marinate the sliced fish with 2 tbsp of chilli pdr,sat and pepper.Keep aside for 15-20 mins.
Heat some oil in a wide pan.Shallow fry the fish pieces. Sprinkle some asafoetida on top and transfer it to a bowl.In the same pan pour the rest of the oil and when its hot add mustard seeds.When it starts to pop add curry leaves,ginger,garlic and shallots.Add salt.When it starts to become light brown add the rest of the chilli pdr.Dont add any water..Lower the flame and stir for a minute until fully incorporated.Add the fried fish to this and mix well.Serve immediately ,warm or cold with some rice.

ENJOY!!!

FISH MOLEE

Fish molee is one of the most popular seafood dish in Kerala.Its a mild tasting,non-spicy dish prepared with coconut milk.Its very easy to prepare, the extraction of coconut milk being the only hard job here.It is at its best only when a fresh fish is used,preferably a firm fleshed fish like king fish,pomfret or even cod.I used king fish.In US you can find it in any Asian grocery stores. There is not many spices used in this dish,coconut milk is the main ingredient so a bad fish can totally ruin the taste.Fish molee is usually served along with rice or Aappam.

INGREDIENTS

For Marination:-

King fish or any firm fleshed fish - 1 lbs

red chilli pdr - 1 tsp

turmeric - 1 tsp

lemon juice - 1 tbsp

salt to taste

For Gravy:-

onion - 1 medium size, sliced

tomato - 2 medium size,diced

ginger - 1 tbsp

coconut milk, 1st extract - 11/2 cup

coconut milk, 2nd extract - 2 cups

curry leaves - of 1 sprig

turmeric - 1 tsp

green chillies - 4 nos, slit

lemon juice - 1 tbsp

salt to taste

METHOD

Wash and clean the fish.Pat it dry.Marinate it in a mixture of lemon juice,turmeric,red chilli pdr and salt for about 1 or 2 hrs in the refrigerator.

Heat some oil in a pan.Add the curryleabes.green chilies and ginger.Saute for a minute and then add the onions.Add salt.Stir it until the onions become soft and translucent.Add turmeric and tomatoes.Stir it for a couple of minutes.Then add the 2nd extract of coconut milk.Add salt and stir well.Let it come to a boil.Now add the marinated fish pieces.Hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Do not stir using a spatula.That will break the fish.Cover the pan and let it cook for 5 mins or until the fish is cooked.A fresh fish cooks really fast.So do not turn away from the stove.Ones done switch off the flame and add the 1st coconut milk extract and lemon juice and gently swirl it again until its fully blended with the rest.Garnish with coriander leaves and curry leaves.Serve with aappam or rice.

Another popular seafood dish in kerala is Meen pollichathu.Click here for my recipe.

PALADA PRADHAMAN

Palada pradhaman is one of the traditional payasam of kerala.Its mainly prepared during the festival of onam.Pradhaman is a sweet dish in the form of a thick liquid similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which milk or coconut milk is added.(Source - wikipedia)

There are various types of pradhamans like jackfruit pradhaman,parippu pradhaman(made with lentils) etc.Here I have prepared Palada pradhaman which is made of flakes of cooked rice, milk, and sugar.

Today being the last day of Recipe Marathon 2 ,i am finishing it with this sweet post.I am very happy that my marathon race was a complete success.Now i can say YAHOOOOOOOOOOOOOOOOOOO!!!:).It was really great running with 24 others.Girls we did it!!!INGREDIENTS

Rice ada - 1/4 cup

milk - 3 cups

sugar - 1/4 cup + 2 tbsp

cardamam - 3 nos,powdered

Cashews or sliced badam - 2-3 tbsp, toasted

water

METHOD

Cook rice ada in water until they are tender.Drain and keep aside.In a deep vessel mix the cooked ada with 2 cups of milk and bring it to a boil.Keep stirring till the milk is reduced to half.Then add the sugar and stir it till the sugar is dissolved.Now add the remaining milk and bring it to a boil ones more.Simmer until the liquid becomes thick.Garnish with cardamam pdr and nuts.Serve hot.

Do check out how my buddies have finished their marathon!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

PUTTU n KADALA

Puttu is a culinary specialty in Kerala. Its one of the most popular breakfast item .It is made by steaming wet rice powder.You can also use ragi pdr,corn pdr,wheat etc. It is usually served with kadala curry ,pappadam and a banana.Chicken curry is also very popular.I sometimes like to have it simply with sugar and steamed plantains.


For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated lid once it is filled with rice powder.


INGREDIENTS

Rice flour/puttu flour - 2 cups

grated coconut - 1 cup + a handful

water - approx. 1/2 cup

salt

METHOD

Add salt and a handful of grated coconut into the flour and mix well. Add water little by little to the flour and mix it.You have to be careful when you add water, the flour should be just wet enough for steaming . The consistency has got to be right. It should not become too watery.

Fill the lower portion of the puttu maker with water half way through and let it come to a boil.In the mean time layer the Puttu maker(in the top portion) with some grated coconut first, then the rice mixture and then the grated coconut again.

Ones the water starts boiling put the top portion of the puttu maker over this and close it with the perforated lid and let it steam for 5-6 mins.Serve hot with kadala curry.

KADALA CURRY

kadala curry and puttu is the classic combination.Its usually prepared with black chickpeas but i use the white ones because i love its soft texture.So here is the recipe.

INGREDIENTS

Garbanzo beans/chick peas/white chana /black chana - 1 can

shallots/small onions - 10-15 nos , sliced

tomato - 1 medium size,diced

mustard seeds - 1 tsp

green chillies - 3 nos , slit

curry leaves - 1 sprig

salt

TO GRIND


Grated coconut - 1 cup

shallots/small onions - 5 nos,cut in half

peanuts - 1 tbsp

mustard seeds - 1 tsp

cinnamon stick - 1/2 piece

cloves - 3-4 nos

cardamam - 2,skin removed

black peppercorn - 5-6 nos

grated ginger - 1 tsp

turmeric - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

tamarind concentrate - 1 1/2 tsp

METHOD

Heat some oil in a pan and add mustard seeds.Ones it starts to pop add cinnamon stick,cloves and cardamam.Saute for a minute then add peppercorn and peanuts.Ones the peanuts are brown add shallots and grated ginger.Saute until the raw smell goes and add turmeric,red chilli pdr and coriander pdr.Saute all for another couple of mins and transfer it onto a blender.In the same pan dry roast the coconut until brown.Transfer this also into the blender ,add tamarind and grind everything smoothly and keep aside.

Heat oil in a pan.Add mustard seeds.When its starts to pop add curry leaves and green chillies.Stir for a minute then add sliced onions and tomatoes.Saute this until the onions are slightly brown and raw smell of tomatoes are gone.Now add the grinded masala and garbanzo beans.Check salt.Cover and let it simmer for 10-15 mins.serve hot with puttu.

Come back to check what my marathon buddies are upto today!!!

Sri - Mango sevai
Siri - tindora rice
Arundathi -rice cooked up
Swathi - Paneer jalfrezi
Lakshmi - Varuthu Araitha Kootu

Divya - Tomatillo Salsa

PARIPPUVADA

Parippuvada is one of my favorite snack to have at tea time or as appetisers during a party.These are savory crispy cakes made mainly of chana dal.For more flavor onions,curry leaves,ginger,green chillies are also added.The flavor of crispy curry leaves in it compliments very well with tea or coffee.This is very popular in South India.
I am sending this to Mansi of fun and food who is hosting this months MM-appetizers and Hors'Doeuvres which is originally started by meeta of whats for lunch honey?

INGREDIENTS

Chana dal - 1 1/2 cup
onion - 1 medium size,diced
green chillies - 4 nos, chopped fine
curry leaves - of 2-3 sprigs,coarsely chopped(I add a lot coz it enhances the flavor of the vadas)
grated ginger - 1 1/2 tsp
salt to taste
oil for deep frying

METHOD

Soak chana dal for about 4-5 hrs.Coarsely grind it without adding water until it all comes together.If required to add water then add just a little bit,just enough to help grind it.To check the consistency take some in your hand and squeeze it,if it holds together then u have got the right consistency.Transfer it to a bowl.Add the diced onions,ginger,curry leaves ,green chillies and salt.Using ur hand mix it all together until its well combined.Check the salt.

Let it rest in the refrigerator for 1 hr.Make small tight balls of it(size of a lemon)and press it gently to make it slightly flat and let it rest on a plate for 5-10 mins before frying.Heat oil in vessel.When it gets hot slowly drop them in the oil and frying them until golden brown.Put it on paper towel to remove the excess oil.Serve hot with ketchup.

You can also have it soaked in warm rasam .Check roopa of rvkitchentreats post on rasa vada .

AVIAL

INGREDIENTS

Potato-2 medium size
carrot-1 cup
long beans-1 cup
raw banana-1 cup
frozen drumsticks-6-8 nos(optional)
tomato-2 nos
green chilies-3 nos
curry leaves-of 1 sprig

FOR MASALA

coconut-1 cup ,shredded
shallots/small onions-3-4 nos
turmeric pdr-1 1/2 tsp
jeera-1 tsp
curry leaves-of 1 sprig

METHOD

Cut all the vegetables long and of same length(the size of french fries).Cook them in a small amount of water along with green chillies,curry leaves and some salt.Coarsely grind the ingredients for the masala with lil water and add it to the cooked vegetables.Stir in everything together and switch off the flame.Serve it hot with rice.
NOTE:-Traditional recipe calls for adding curd in the end.But i like it without it.But anyone who like it can add in a cup of curd, nicely whisked into the dish.

KANJI and KAPPA(yucca)

Kanji and kappa is very popular in kerala.Kanji or rice gruel is a kind of porridge is made with a higher water to grain ratio than in regular porridge. The result is a rather soupy end product.The ratio of rice:water i use is 1:6or8.It might look rather simple but a nice hot kanji with any vegetable or meat curry is very very tasty and comforting.In kerala its traditionally eaten with kappa popularly known as tapioca in kerala and yucca in usa.Usually rosematta (a kind of parboiled rice)is used to make kanji.So here's the recipe...

KANJI
INGREDIENTS

rosematta rice-1 cup(available in any indian grocery stores)
water-6-8 cups
salt(optional)

METHOD

Wash the rice and drain off the water.Shift the rice into a deep vessel that will hold the water and fit in a pressure cooker.Preparing kanji in a pressure cooker makes things faster and easier.Cook it on medium high and wait for the 1st whistle.Then reduce the heat to medium low and cook for another 1/2 an hr.Switch it off and wait for the pressure to go off.Rice is ready.Serve it in a bowl with kappa curry(recipe follows).Can add lil salt into the rice to enhance the flavor.I dont add it coz i like it as it is.

KAPPA (yucca)
INGREDIENTS

yucca-1 whole
coconut-1 cup
shallots-3-4 nos
green chillies-3 nos,slit
turmeric-1 1/2 tsp
curry leaves-of 1 sprig
mustard seeds-1 tsp
salt to taste

METHOD

Remove the skin of yucca,wash and clean it.Cut the whole piece into a size of potato and cook it in water and salt till its soft and tender.Coarsely mash it and keep it aside.
Grind coconut,shallots and turmeric together and leave it aside.
In a pan add lil oil.When its hot add in the mustard seeds.After its starts to crackle add in the green chillies and curry leaves.Then add the grinded masala ans some salt.Combine the mashed yucca with the masala and mix it all together.Sprinkle lil water if its difficult to mix but be careful not to add too much.Check the salt.
Serve it hot on top of kanji.