Saturday 23 February 2013

Mothiyale bajilele ( chooda tawa fry)

Mothiyale  bajilele ( chooda tawa fry)

Mothiyale (chooda )                        ½ kg
Chilly powder                                    1 ½  tbsp
Hing powder  (kaayam)                  ½  tsp
Rice flour or rava                            2 tbsp
Mustard                                            ½ tsp
Oil                                                      1 tbsp ( if u need add more)
Method:-  Cut and clean fish..marinate fish with chilly powder,  hing, salt and  rice flour or rava. Keep this for 10 min. then heat non stick tawa add oil  when it heats  add mustard seeds  when it splutter add marinated fish..cook this with lid in low flame for 5 to 10 min one side..then turn it again cook it for 5 min.  serve hot..
Can be used as a side dish or starter.

Raja pannaupkari (Ayala Mulakittathu) –Type 1

Raja pannaupkari  (Ayala Mulakittathu) –Type 1

Raju  (mackerel)                   3 cut in to pieces
Chilly powder                      2 tbsp(as per ur taste)
Tamarind                              lime size ( make pulp)
Onion                                   2 big
Salt to taste
Coconut oil                     1 tbsp
Coriander powder         ½ tsp

Method:-    Clean and cut fish.   apply lil salt keep aside for 10 min
 Chop half onion into small cubes..remaining  one and half   onion chop into bigger slices.
Take a   pan add oil when it heats  add  small cubes of onion fry till dark brown then add big slices of Onion and  fry till light pink..add chilly powder fry  for 2to 3 min then add coriander powder fry it for min  then add tamarind pulp  and water  for gravy  and salt  boil it for 5 min then add  cleaned fish then boil it for 5 to 10 min..

Sunday 10 February 2013

Moong   dal  khichdi (cheruparipu halwa)

Moong  dal                  1cup
White rice                    ¾  cup
Coconut grated            1cup
Jaggery                           1cup
Ghee                               2to3tbsp
cardamom powder        1/2tsp
dry fruits                       (optional)
small banana               2or 3

Method    :-  Dry fry the moong dal   till light brown colour   then   add  it to white rice and wash .   cook this mix  in 3 and a half cups of water for  3 to 4 whistles in a pressure cooker..
heat thick bottom pan add jaggery and ½cup water make thick syrup.. then  add grated coconut mix it for 2 to 3 min  then add cooked rice and dal mix  and 2tbsp of ghee..mix it well till its becomes thick. Add cardamom powder and mix it well.  Grease a plate with ghee.  Pour the mixture on it and spread evenly..then decorate it with banana rings. When it is cooled to room temperature, cut into desired shape and serve with ghee. 


Saturday 2 February 2013

Prawns curry with raw mango and hing /Sungata Hinga Udda

Prawns curry  with raw mango  and hing / Sungata Hinga Udda

I learnt this from my mother in law in kannur.  Normally prawns, crabs, mussles, etc are not easy to digest and sometimes makes our stomach upset.   Just to overcome this problem, Hing or Ginger are  extensively used while making  preparations.  In this curry Hing (kaayam) is used for fragrance and to nullify the adverse effects.

Prawns                        --   1 cup cleaned
Raw mango                --    1  (if not available  tamarind pulp – 1 tbsp)
Chilly powder             --- 3 tsp
Hing (kaayam)           ---  ½ tsp
Coconut oil                ---   3 tsp
Salt to taste


In a pan or mud pot, heat 2 tsp of oil, add hing powder, fry for few seconds, then add chilli powder, fry for few seconds, then add salt, cleaned prawns, water and raw mango pieces, mix well, cover and cook in low flame for 15 minutes.  once its done,  drizzle one tsp of oil, switch of the flame, serve with rice.

This curry tastes better the next day.


After a short break I am back again with lip smacking fish recipes.  This is the season of crabs and crabs of various sizes are available in the market.  So, I thought of starting with a crab curry recipe for you all.   “kurlo” means crab, ‘alle’ means Ginger,  piyavu means Onion and gessi means curry in Konkani language.

Crab                         --  ½ kg cut and cleaned
Coconut                  ---  grated  1 cup
Red chillies            ---  15 to 20  fried in little oil
Big onion                --   1 No  chopped
Green chilly           --    2 nos
Ginger                    --  1 inch piece chopped into small pieces
Coconut oil           --    1 tsp
Salt to taste

Cook crab in 1 cup of water for 15 minutes in an Earthen pot or any vessels (I prefer to prepare fish items in earthen pots because it gives a different fragrance and taste to the preparation).  For masala grind grated coconut and red chillies into fine paste.  Add this paste to the cooked crab and boil it for 5 minutes.  Mix the onion, green chilly and ginger with salt  thoroughly  and add to the boiling crab mixture and cook for 5 minutes.  Switch off the gas add one tsp of coconut oil on top of it.
Your crab curry is ready to serve with rice, chappathi, roti etc.

pedvo thollalo

Pedvo thollalo  (mathi fry—sardines fry)

Small pedvo (mathi)                 --    ½ kg cut and clean
Chiily powder                           --    1 tbsp
Salt    to taste
Hing powder                            -- ¼ tsp
Rice powder                            --   2 to 3 tbsp
Oil for frying                            ---  1 cup
Mix chilly powder, salt, hing and little water and make paste  and marinate the fish with this paste and keep it for 30 minutes ( it can be directly fried after marination but if its kept for some time it tastes good).    Roll the marinated fish in rice powder and deep fry them.