Meen Moilee - Fish Stew - South Indian Style

Ingredients

Pomfrets 6
Onion 3, sliced
Ginger 1 inch piece, chopped
Green chilli 6, chopped
Garlic 8 flakes, chopped
Tomato 3, sliced
Lemon juice 1 tablespoon
Turmeric powder ½ teaspoon
Mustard seeds 1 teaspoon
Coconut 1, grated
Curry leaves 2 sprigs
Coconut oil 2 tablespoons
Salt to taste

Method

Cut the pomfrets into fillets. Grind the coconut and take half cup of thick milk, half a cup of second extract and half a cup of third extract. Heat the oil and add the mustard seeds and when it splutters add the ginger, garlic, green chillies and onion and fry till the onion turns transparent. Add turmeric powder, the fillets and the third extract of the coconut milk. Bring to boil and then simmer for 3 minutes, slowly turning the fillets. Add salt, tomato and the second extract of the milk and simmer for another 3 minutes. Remove from fire and add the first extract of the milk and bring to a boil over low flame. Sprinkle lemon juice and mix carefully and serve hot with rice.

Uppama - Great Breakfast for Growing Kids

Ingredients:

1 cup semolina
2 cups hot water
1 tsp mustard seeds
1 tsp urad dal
1 onion chopped
1 chopped capsicum
2 green chillies, chopped
1/4 coconut, grated
10 curry leaves
2 tbsps oil
salt to taste

Method:-
1. Heat the oil and splutter the mustard seeds.

2. Fry the urad dal and curry leaves.

3. Add the onion, capsicum and green chillies.

4. Fry till the onion is translucent.

5. Add the semolina and fry it till it is light brown.

6. Add the hot water and salt. Cook on low heat.

7. When dry, add the coconut, mix and serve.

Pongal Lemon Rice Delicacy

Ingredients:

Rice: 2 cups
Juice of 2 lemons (75ml)
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Urad dal- 1 and 1/2 tsp
Chana dal- 1 and 1/2 tsp
Peanuts- 4 tsp
Green chilli- 5
Red chilli- 3
Salt to taste
Curry leaves
Turmeric

Method:

Cook 2 cups rice with 3 cups of water.

Heat oil in a pan and add mustard seeds, cumin, urad dal, chana dal, pea nuts fry until dal becomes brown, and then add green chilli, red chilli, curry leaves and turmeric. After 1 min add lemon juice and salt (approximately 1 and 1/2 or 2 tsp) and remove from the heater.

Add this to cooked rice and mix it gently

Ravai Uppama a Complete Meal

Ingredients:

2 Katories / cups of Rava or Sooji (cream of wheat)
1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled till tender
1 medium size onion
2 green chilies or as per taste
1 tablespoon of chopped curry leaves
1 tablespoon ginger finely cut
1 teaspoon mustard seed
1 teaspoon black gram Dal (washed) or Dhuli Urad
2 tablespoon of oil
Salt to taste

Method:
1 Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. Keep it Separately. Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad. When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger. When onion turns brown add the roasted Rava or Sooji and sauté nicely. Add salt and cooked vegetables if desired and sauté nicely. Then in a medium flame add about 4 cups of luke warm water and mix well. To avoid lumps keep on stirring the Uppamma. Serve hot with coconut chutney. If desired add roasted cashews before serving.

Fish Fry Dali & Rotis/Rice

Ingredients:

Fish-1/2 kg
Garlic-10 flakes of pod
Onion-100 gms
Chilly powder-2 tsps
Cumin seeds-1/2 tsp
Salt-to taste
Lemon juice-1 tsp
Oil-to fry

Method:

1.Grind all ingredients into a fine paste.
2.Add the paste to sliced fish pieces and marinate for about half an hour.
3.Fry. Serve hot with lentils and rice or rotis

South Indian Style - King Prawn Biryani

Ingredients:

20 Prawns
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesari powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Kerala Mango Fish Curry

Ingredients :

2 lbs. fish, cut into big pieces
1 cup chopped onions
4 medium green chilies, slitted
1 marble size tamarind
1 big raw mango, cut into pieces
Few curry leaves
Salt to taste

Method:

First grind into a fine paste 1 cup chopped coconut
1 tsp. pepper1 tsp. cumin seeds - 1 tbsp. Coriander powder, 1 pinch turmeric powder
For seasoning - 1 tbsp. oil1 tsp. fenugreek seeds & 1 tsp. aniseeds

1. Clean the fish pieces and wash it clearly. Dissolve a pinch of turmeric powder and a pinch of salt in a cup of water and soak the fish pieces to avoid any smell.
2. Soak the tamarind in water and take juice from it. keep it aside.
3. Mix the mango pieces, fish pieces, onions and green chilies in tamarind water with salt.
4.Cook until they become soft.
5. Add the ground items and cook it on low heat until the raw smell has to be gone with the lid on. Season it and add the clean curry leaves. Let it reach the boiling point and remove it from the heat.
Serves: 6Preparation time: 30 minutes