Saturday 26 September 2015

Fish molly

This curry is one of my favourite, I love to eat this with basmati rice or vellayappam. I learnt this from my mother in law.
 Fish (any fish)                --  ½ kg
Onion                              --  2 medium sized
Tomato                           --  2
Green chilly                    --   4 to 5
Ginger                             --     1 “ piece
Garlic                              --     2 to 3 flakes
Chilly powder                --     2 tsp
Turmeric powder         --     ½ tsp
Pepper powder            --     2 tsp
   Grated coconut            --     1 cup
Mustard seeds              --  ½  tsp
Jeera                               --   ½ tsp
Oil as required
Salt to taste.
·      Make thick paste of chilly powder, pepper powder and salt with little water.
·      Clean and cut the fish into small pieces and marinate them with the paste already prepared and keep aside for 10 to 15 minutes.
·      Then heat oil in a pan and shallow fry the fish pieces both sides and keep aside. 
·      In the same pan  add little oil and mustard seeds, when it splutter add chopped ginger and slit green chilly.  Fry for a minute then add sliced onions, fry till light pink then add ½ tsp of red chilly powder, ½ tsp of pepper powder and ½ tsp of turmeric powder fry for a while then add chopped tomatoes. 
·      Meanwhile grind grated coconut, jeera and garlic into fine paste.  Add this paste to fried onion mixture, add salt accordingly (fried fish are already salted so do not add much salt), add water make it to thick gravy when it boils for the first time itself add fried fish pieces and allow to boil for 5 minutes. 
·      Switch off the gas, serve with vellayappam of rice.
Note:- This can be prepared with leftover fried fish also.



Tuesday 15 September 2015

Sowndhale alle piyavu (adavu curry)

I got the fish “adavu/sowmdhale” after a very long time.  This is one of my favourite fishes.
Adavu/sowndhale             --  7 to 8 medium sized
Grated coconut                  --   1 cup
Red chilly                              --  10 to 12
Tamarind                              --  small piece
onion                                     --  1
ginger                                    --  1 inch
green chilly                          --   2 to 3
salt to taste
coconut oil                           --  1 or 2 tsp
·      Cut and clean fish and keep aside.
·      Finely chop onion, ginger and green chilly add little salt and smash with hand so that we get all the flavours together.
·      Grind grated coconut, tamarind and red chilly into fine paste.
·      Boil this in a mud pot with little water. When it boils add smashed onion, green chilly and ginger mix, boil for  5 minutes then add cut and cleaned fish boil it for another 5 to  minutes.
·      Switch off the gas pour coconut oil over it. Close the lid and keep aside for 10 to 15 minutes.
·      Sowndhale alle piyavu is ready to serve with hot steaming rice.

Saturday 12 September 2015

Medike sange god-sukke (cluster been sukka)

This is an almost forgotten dish of Konkanis.  This is mix of little sweetness and spicyness.   “kothavara”  called medike sang in Konkani.  This is a very good side dish for lunch.


Medike sang                       -  250 gms

Grated coconut                  - ½ cup

Urad dal                               -  2 tsp

Red chilly                             -  6 to 8


Jaggery grated                    -   1 or 2 tbsp

Mustard seeds                   -   ½ tsp

Curry leaves                        -  few


·      Chop medike sang and keep aside. 

·      Take 1 tsp oil in seasoning pan, add urad dal, fry till light brown.  Remove urad dal from oil, in remaining oil fry the red chilly for few minutes.

·      Grind it with grated coconut and fried urad dal into coarse paste.  Pls do not much water.

·      In a pressure cooker add 1 or 2 tsp of oil, add mustard seeds, when it splutter add curry leaves fry for a minute then add chopped medike sang and grounded masala mix it well add ½ cup of water, salt and small piece of grated jaggery and cook for 1 or 2 whistles.

·      Let it cool for some time, if excess water is found cook for some more time till it becomes semi thick.

·      Medike sange sukka is ready.

Green peas kurma


Green peas                       -- 1 cup

Carrot                                --  ½ cup chopped

Onions                               --  3  nos

Tomato                              --  1 finely chopped

Ginger                                --  ½ inch

Garlic flakes                      --  4 to 5

Green chilly                       --  3 nos

Red chilly                           --  4 to 5

Turmeric powder             --  ½ tsp

Cloves                                 --   3 to 4

Green cardamom              --  1

Pepper corn                        --  ½ tsp

Cinnamon                            --  1 inch piece

Coriander  seeds                 --  1 tsp

Cashew nuts                        --  5 to 6

Grated coconut                   --  ½ cup

Coriander leaves                 --  few



·      Soak green peas for 3 to 4 hours, then pressure cook with carrot and keep aside.

·      Grind ginger, garlic, 1 onion, green chilly, red chilly, turmeric powder, cloves, cinnamon, pepper corns, cardamom, coriander seeds, coriander leaves and grated coconut into fine paste.

·      Heat oil in a kadai, add sliced onions fry till light brown, then add finely chopped tomatoes fry till smashy. 

·      Then add grounded paste and fry till oil separates from the masala.

·      Add boiled peas and carrot and boil it for 10 to 15 minutes.  Garnish with coriander leaves.

Wednesday 9 September 2015

Andhra Prawns Fry


Prawns                              --  ½ kg  cleaned

Chilly powder                  --   2 tsp

Turmeric                           --  ¼ tsp

Ginger garlic paste         --   2 tsp

Lemon juice                     --   2 tsp

Salt to taste

Onions                               --  2 medium sized

Ginger finely chopped   --  1 tsp

Kasuri methi                    --  2 tsp

Coriander powder          --  1 tsp

Curry leaves                     --  few

Garam masala powder  --  ½ tsp

Mustard seeds                 --  ½ tsp

Urad dal                            --   ½ tsp

Coriander leaves             --   1 tbsp (optional)

Grated coconut               --    ¼ cup



Wash and clean the prawns, remove the black thread from the prawns, then add ½ tsp of chilly powder, turmeric powder, salt, ginger garlic paste, lemon juice mix  well and marinate it for 20 to 30 minutes.
Transfer marinated prawns to the cooking pan, sprinkle little water and heat the prawns. 
 Then the prawns will become curled.  Cook till no water is left in the pan. 
Transfer the prawns  to another bowl, then add oil to the same pan, add mustard seeds when it splutter add urad dal fry till light brown, then add garlic and onion, when the onion and garlic turns light brown add curry leaves fry for a minute then add coriander powder, chilly powder, garam masala powder fry for  a minute then add cooked prawns.
  Crush kasuri methi with hands and add to the prawns, add coriander leaves chopped and grated coconut mix well. 
 If required sprinkle little water mix it well cook in a low flame till coconut gets crisp and light brown in colour.
yummy yummy

Masala poori

This is my version of masala poori.


Dry green peas                -- 1 cup

Poori                                  --  10 to 15

sev                                      --  ¼ cup

mixture                              --  ¼ cup

finely chopped onion       --  1

green chilly                         --  3 to 4

coconut grated                  --  1 tbsp

red chilly powder              --  1 tsp

ginger                                   --  small piece

garlic                                     --  2-3 flakes

jaggery                                  --  small piece

chaat masala

tomatoes                              --finely chopped 1

Dry spices    

Cloves                                   --  3 to 4

Cinnamon                            --   ½ inch piece

Coriander seeds                 --  1 tsp

Cumin seeds                       --  1 tsp

Pepper corn                        --   ¼ tsp

Staranise                             --  small piece

Coriander leaves               --  2 handful chopped

Mint leaves                        --  1 handful

Dates                                   --  4 to 5



Pressure cook the green peas for 3 to 4 whistles or till soft.  Dry roast the spices till nice aroma comes then grind this with coriander leaves, mint leaves, dates, green chilly, chilly powder, ginger and garlic into fine paste.  Add this paste to cooked green peas mix well add small piece of jaggery and boil till semi liquid consistency.

Take serving plate, crush 5-6 poories pour green peas masala over it, then add sev, mixture, chopped coriander leaves, chopped onions, chopped tomatoes (optional) sprinkle chaat masala over it.  Once assembled serve immediately.

Monday 7 September 2015

Egg masala


Boiled egg                                    -  6 nos

Onion                                            -  2 medium sized

 Tomatoes                                    -  2 medium sized

Ginger garlic paste                     -   2 tbsp

Coriander powder                      -  2 tsp

Chilly powder                              -  2 tsp

Mustard                                        -  1 tsp

Chicken/veg masala powder    -  2 tsp

Garam masala                              - ½ tsp

Pepper powder                            -  ½ tsp

Curry leaves                                  -   1 spring

Green chilly                                   -    1 or 2

Coriander leaves optional


Peel the skin of the boiled eggs and keep aside.

Heat oil in a pan, add mustard seeds let it splutter then add onions fry till light brown.  Add ginger garlic paste fry for few seconds.  Add all powder spices and fry till nice aroma comes.  Then add tomato and green chilly, add salt and 1 cup of  water.  Cover the pan with a lid and boil it at medium heat for  5 to 10 minutes. Stir occasionally. 
 Gravy should be thick and we can see oil separating when masala gravy is ready.  Then check salt and add boiled egg, curry leaves and coriander leaves.  Mix it well and boil for 5 minutes. If required add littler water. 
This is a spicy curry, if less spicy is required reduce the number of green chilly and chilly powder.  Serve with idiyappam or appam. 

Friday 4 September 2015

Kuvale salli upkari (Ash Gourd peel stir fry)

This stir fry is generally prepared in temples in my native during “annadana”.   Most of the temples in my native give daily lunch to school kids and devotees.    They serve rice, ash gourd/pumpkin sambar (sweetened with small piece of jaggery), rasam and ash gourd/pumpkin peel stir fry.   Some temples serve payasam also.

I used to go temple with my grand mother in my childhood just for this stir fry.  Missing those days!!!!!!
Ash gourd peel                          1 cup finely sliced
Chilli powder                              1tsp
Turmeric powder                       ¼ tsp
Mustard seed                              ½ tsp
Urad dal                                         1tsp
Grated coconut                            2tbsp
Salt to taste
Oil for cooking
Heat oil in kadai add mustard seeds when spultter add urad dal fry till light brown then add sliced ash gourd peel ,chilli powder,turmeric powder , salt and little water mix well and cover and cook till half done. Then add grated coconut mix well cook till dry.