Monday 12 October 2015

Natholi meen peera(Anchovies stir fry)

This fish is generally very cheap and  rich in proteins, and its bone being very soft can be eaten with its meat.  It has lots of health benefits it helps in reducing cholesterol level, reducing weight and increasing skin health.  So it is a very good option to add this in our weekly diet.


Natholi meen               -            ½ kg

Grated coconut            -             1cup

Onion                             -             5 to 6

Garlic                              -             3 to 4 flakes

Small piece of ginger           

Red chilli powder        -              2 tsp

Green chilli                   -              4 to 5

Turmeric powder        -              ¼ tsp

Jeera                              -              ¼ tsp

Curry leaves few

Coconut oil                   -              2 tsp



Cut and clean fish add little salt and keep aside for 5 min. then mix  well  and wash 2 -3 times.

Grind coconut, green chilly, garlic, ginger, red chilly powder, turmeric, jeera and salt into coarse paste without adding water.

Mix this paste to cleaned fish and coat evenly, then  add little water and few curry leaves.

Cook this in low flame till done and stir in between. Pour coconut over it and mix  well.  Enjoy your  tasty Natholi Meen peera with boiled rice.


Pacha kurumulaku Mathi curry

In kerala sardines is all season fish.  This particular curry is a special and very tasty one.  In this curry fresh green pepper corns is used for giving aroma and flavour.   My neighbour Pappa Aunty gave me this recipe and fresh pepper corns from her estate.  I had never heard of this curry before but she very clearly taught me how to prepare it.  Really this curry is different from normal fish curries and has an awesome taste.
Sardines/mathi         -            8 to 10
Onion                          -            1 big, sliced
Garlic                           -            5 to 6 flakes
Ginger                         -            1 small piece
Green chilly                -            3 to 4
Green pepper corns  -            2 tbsp 
Turmeric powder       -            ¼ tsp
Pepper powder          -             ¼ tsp
Coriander powder     -             1 tsp
Methi seeds                -             ¼ tsp
Curry leaves few
Tamrind/kodampuli  -             1 piece
Salt to taste
Oil for cooking
Cut and clean fish and keep aside. Grind green pepper corn adding little water and make paste.
Heat oil in mud pot,  add methi seeds fry for a min then add sliced onion and garlic fry till light pink then add ginger, green chilly and curry leaves fry for a minute, then add turmeric powder, coriander powder and pepper powder fry for a min then add green pepper paste add little water and fish, cover and cook in low flame for 10 to 15 min.
Tasty curry  is ready to serve with boiled rice.        


Wednesday 7 October 2015

Kooka (Potato) Sasam

This is a Cochin GSB (Konkani)  dish.  I learnt this from KKAJ blog posted by Jayashree shenoy akka.  It is really easy to prepare and good combination with rice.

Potato                            1 medium size
Grated coconut            ¼ cup
Red chilly                       4 to 5           
Jeera                               ½ tsp
Mustard seeds              ½ tsp
Butter milk or curd      2 tbsp
Curry leaves few
Salt to taste
1.  Peel and wash potato, cut in to small pieces, apply salt and keep aside for a  while and deep fry it till crisp.
2. Grind Coconut, red chilly and salt into a fine paste.
3. Add required water to the masala to make a medium consistency.  
4. Add butter milk and mix well.
5. Season with mustard seeds, cumin seeds and curry leaves
6. Add fried Potato pieces and mix well
  Potato (kooka) sasam is ready to go as a good side dish with hot steaming rice.

Tuesday 6 October 2015

Losune Guli (Garlic chutney)

This one is my favourite chutney and it’s a  very good combination  with rice gruel/ porridge. This can be used as spread in sandwiches.
Grated coconut                   1 cup
Red chilli                               8 to 10
Tamarind                              small piece
Crushed garlic                     8 to 10 flakes
Oil                                          2 tsp
Salt to taste
Add little oil to red chillies, fry for a while and keep aside.
Heat oil in seasoning pan, fry crushed garlic with little salt till light brown.
Then grind fried red chillies, tamarind, salt and  fried garlic add little water while grinding.
This chutney should be thick. Mostly olden days people used to grind this in stone grinder without adding water.
Yummy lasune guli is ready to go with anything.

Thowsha Sasame(cucumber salad)

This is a Konkani delicacy and an inevitable side dish for Gouri Pooja and Vinayak chaturti feast in our home.
Cucumber               -- 1 medium sized
Ginger                     --  1 small piece                                    
green chilly            -- 2-3
red chilly                --  3-4
grated coconut     --  ½ cup
mustard seeds      --  1 tsp
salt to taste
·      Grate cucumber, add chopped green chilly, ginger and salt, mix it well and keep aside.
·      Meanwhile, grind grated coconut, red chilly and mustard seeds using little water like chutney consistency.
·      Add this paste to cucumber mix.
·      Serve immediately.
·      Since It is not heated, will not last long.

Friday 2 October 2015

Sungta kalkali upkari (prawns potato curry)

Day before I was talking to my grand mom’s sister she asked me about my lunch menu.  I had bought prawns that day and I was planning to prepare our traditional prawns curry.  Then she remembered about one recipe her mom used to prepare and she gave the recipe to me.  But they used to prepare it with dry prawns/shark since I didn’t like the smell of dry fish I thought of preparing it with fresh prawns.
Prawns ceaned                        - 1 cup
Potato  cubes                             - ½ cup
Red chilly powder                     -  1 tbsp
Crushed garlic(with skin)         -  7 to 8
Tamarind pulp                           -  1or 2 tbsp
Oil                                                 -   2 tsp
Salt to taste
·      In a mud pot add potato and prawns with 1 cup of water and salt cook till done.
·      Then add tamarind pulp and mix well.
·      Heat oil in kadai add crushed garlic fry till light brown then add chilly powder fry for a minute add this to prawns potato mixture.
·      Boil this is in a flame for 10 to 15 minutes,
·      Kalkali upkari is ready.
 Spice level according to your taste.

Pineapple juice

Fresh pineapple juice has adequate quantity of vitamins, enzymes and minerals which are good for overall development of health.  It has many health benefits and fight against stomach infection, constipation, indigestion, arthritis, sinusitis etc.
Pineapple cubes          --  2 cups
Water                            --   1 cup
Sugar                             --  1 or 2 tbsp (optional)
Ice cubes few  (optional)
Add  all ingredients in a juicer jar and blend till smooth.  For thin consistency add more water.  Strain the juice, pour into glasses.  Garnish with pineapple wedges.


Goli Baje (Mangalore Baje)

Goli Baje is one of the most popular snacks in Manglore side.  It’s  crisp in outer layer and soft inside and slightly elastic.  It’s the most common evening snack, served with sambar and/or chutney.  This used to be favourite snack, but after stopping maida products I never prepared this.  Today after a long time I wanted to  eat so prepared this at home.

My mom used to prepare this best and this is one of her signature dishes.
  Maida                      --  1 cup
Curd                         --   ½ cup
Ginger                     --   1” piece finely chopped
Green chilly           --   3 finely chopped
Baking soda           --   ¼ tsp
Salt to taste
Curry leaves few
Oil for deep fry
·      Mix maida, curd, baking soda and salt to make batter.  If required add water, the consistency of the dough should be thicker than dosa batter thinner than chapathi dough.  If the batter is not of right consistency goli baje may become hard and consume more oil.
·      Add chopped ginger, green chilly and curry leaves chopped and  mix it well.
·      Heat oil in kadai, wet your fingers with water and scoop out small sized batter with had and drop it into oil.  They puff up in size.
·      Cook in medium heat turn them around till they are fried golden brown.  Serve them hot with coconut chutney and strong coffee.