MACKEREL FISH MOLEE

Fish molee or Fish stew is an unique Kerala dish. This dish is not a spicy one.The fish is fried and cooked in coconut milk is the basic procedure.As in all fish dishes we are not using any cambogia or tamarind, instead of that I used tomatoes and vinegar here.This dish is an excellent combo with Rice, Bread, Appam,Naan, Puttu, etc.I am actually very happy to get appreciated by the film actor Charu Hasan for the same recipe.Long back he had visited my home and I had prepared the same fish recipe with Pearl Spot fish.So guys try this awesome recipe and enjoy..

                                                       INGREDIENTS

• Mackerel Fish                              -     8 tail part

  ( Marinate the fish with 2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp vinegar little salt.. keep aside for 15 mins.)

• Onion Sliced                             -        2 
• Green chillies                            -        6-8 slit length wise
• Tomato                                      -        2 , slice it round 
• Garlic                                        -        15 cloves
• Ginger                                       -        3/4  piece chopped
• Turmeric powder                      -         1/2 tsp
• Mustard powder                       -         1/3 tsp
• Curry leaves                             -         2 sprigs
• Vinegar                                    -         1 tbsp or as required
• Coconut milk                           -         1.5 to 2 cups( Thick)
• Salt                                          -         to taste
• For Grinding  Masala             -         Take Garlic, Ginger, Turmeric powder, Mustard powder, along with 4 slice tomato in a mixer to a fine paste..

                                              METHOD

• First Heat the pan.Add 4-5 tbsp coconut oil and fry the fish.
•  When it is half done add the pasted masala and saute for few minites more.
• Now add the coconut milk ,vinegar, salt , fried fish and sliced tomato and allow it  to single boil  and switch off the flame.
• Closed the pan and keep it closed for 15 mins. After 15 mins its ready to serve.

                            

• In the same oil saute the sliced onion,and green chilies.

• When the onions becomes translucent add the grinded masala and saute till the raw smell is gone.

• Keep aside 5 slices of tomatoes and add the balance tomatoes to it.Saute till the oil appears in the sides.

• Now add the coconut milk.

• Add salt and vinegar.

• Add the sliced tomatoes and stir well.

• Add the fried fishes to it.

• When the gravy starts to boil  turn off the flame, add the curry leaves and close it with a lid. Let it stay for 15 mins. 

• Serve  when it is cool with Rice, chappathi, pathiri, parotta, bread, puttu etc and ENJOY!!!!!

COCONUT RASAM....

Definitely you all have heard about many types of Rasam..Today I m presenting to you a special Rasam named Coconut Rasam.In Mysore we are served with this type of Rasam and it is prepared with coconut milk.But here I have prepared in a special way by grinding coconut , tomato and tamarind.The taste of this Rasam is simply awesome.Now let us get started with the preparation.

                                                      INGREDIENTS

• Coconut grated                          -   1/2 to 3/4 cup
• Tomato                                      -   2
• Tamarind                                   -   a small gooseberry size
• Garlic                                        -   2 cloves
• Garlic crushed                          -   1 bulb full
• Shallots crushed                       -   5
• Pepper powder                         -   1 tsp
• Jeera/Cumin powder                -   3/4 tsp
• Red chilly flakes                      -   1 tbsp
• Coriander powder                    -   1 tsp ( optional)
• Green chilly                             -   1 slit
• Fenugreek seed                        -   8-10
• Mustard seed                           -   1/2 tsp
• Dry Red chilly                        -    2 cut into pieces
• Curry leaves                           -    a handful ( Curry leaf is good for health so I am using more)
• Coriander leaves                     -   1/4 cup chopped
• Asafoetida/ Hing  powder      -   1/2 tsp
• Water                                     -    as required
• Salt                                         -   to taste
• Coconut oil                            -   3 tbsp

                                                        METHOD

•  Set all the ingredients by side.

•  Grind the coconut, tomato, 2 garlic cloves and a turmeric powder to a fine paste. No need to add water.

•  Heat oil in a kadai and splutter fenugreek first.

•  Then splutter mustard seeds.

•  Next to that add the curry leaves and dry red chilly.

•  Saute well. Now add the crushed garlic to it and saute till brown.

•  Add the red chilly flakes to it and saute well.

•  Add little turmeric powder, cumin powder and pepper powder to it.saute well.

•  Add the grinded coconut masala to it and stir well till the water content leaves.

• Add water , asafoetida , coriander leaves , salt and allow it to boil for 2 mins.

Here is the special Coconut Rasam for you guys Enjoy!!!

GARFISH MAPPAS- MURASHU MAPPAS

Garfish or Murashu is a fish normally seen in fresh waters of Kerala.It has a long beak and is very thin and long in vision.We can see giant size of Garfish also in sea. But the fresh water garfish is more soft and tasty.Today I m preparing a Traditional Syrian Christian dish named Mappas. Actually this dish is more famous in Kottayam Alleppey districts of Kerala.I m sharing to you my grandma's key recipe.This is prepared with coconut milk , garam masalas, shallots, tomato etc...So guys we can move to the preparation right..?

                                                   INGREDIENTS

• Garfish                                 -   500 grams
• Shallots                                -  1 Cup ( you can use onions also)
• Ginger                                  -   1.5 cut into julienne
• Garlic crushed                     -   1.5 tbsp
• Green chilly slitted            -   5-6
• Tomato                                -   2 nos, take 4 round slice from this and chop the balance 
• Pepper corns                       -   1/4 tsp
• Cloves                                 -   5 nos
• Cinnamon                           -   1 stick cut into pieces
• Turmeric powder                -   1/4 tsp
• Red chilly powder             -   1 .5 tsp
• Coriander powder              -   3 tsp
• Coconut milk First            -   1/4 cup
• Coconut milk second        -    2 cups
• Vinegar                              -    1 tbsp
• Pepper crushed                 -    1/2 tsp
• Curry leaves 
• Salt to taste
• Coconut oil                          -   2 tbsp

                                                  METHOD

• This fish is used here.

•  Heat a clay pot and add coconut oil to it.When it heats add the pepper corns, cloves and cinnamon to it.

•  When it splutters, add the crushed garlic to it and saute well.

•  Add the ginger julienne to it.Saute this for 1 min.

•  Now add the sliced shalotts and green chilies  to it.

•  Add salt to it and saute well till it becomes translucent.

•  Now it's time to add the powdered masala turmeric to it.

•  Add coriander powder to it.

•  Add red chilly powder to it. Saute the masala well.

•  Now add the chopped tomatoes and saute it again. Add 3 tbsps of water to it.

•  Allow to evaporate the water and let the oil appears on the sides.

•  Add second coconut milk to it.

•  Add vinegar to it and let it boil.

•  Add the clean fish and curry leaves to it.

• After adding the fish do not use spatula.

•  When the fish is cooked and the gravy thicks, add the first coconut milk to it.

•  Add the crushed pepper too.Twist it with the hands. do not use the spatula.

•  Add tomato slices and let it boil for 3 secs. 

• Turn off the flame and twist the pot. do not use any spatula.Let is stay for 10 mins then use.

                  Enjoy my grandma's GARFISH MAPPAS!!!

VEG DOSA & THATTU DOSA

Veg Dosa is a Pan Cake made of  fermented batter.The main ingredients used to prepare dosa are Rice and Black gram.You guys can go through my  masala dosa recipe for detailed preparation of dosa. The main food of South- Indians are Idli and Dosa.Now this is more popular all over the Indian Sub Continent. Dosa has to be served very hot with sambar, coconut chutney, Onion chutney, Tomato chutney,Chutney powder etc.Today I am going to prepare Veg Dosa and Thattil koottil dosa for all of you.These dosa can be prepared easily and is very tasty too .So all should try this for sure . Now we can move to the preparation..

                                                      INGREDIENTS

• Dosa Batter                           -   2 cups
• Capsicum chopped               -   1/2 cup all colors
• Carrot chopped                     -   3 tbsp
• Onions chopped                    -   1/4 cup
• Green chilies choppd               -   4-5
• Ginger                                   -   a small piece choppd
• Beans chopped                     -   3 tbsp
• Tomato chopped                   -  2-3 tbsp
• Salt to taste
• Ghee

                                                     METHOD

•  Chop all the veggies and set aside.

•  Heat a kadai add 2 tbsp of water to it and add the carrot first.

•  Add the chopped beans too

•  Cook till the water absorbs.

•  Add green chillies and chopped ginger to it.

•  Now add the chopped capsicum and the onions to it.

•  Add salt and saute for 1 min more till it dries.

•  Add chopped tomato and turn off the flame.

•  Make little thick dosa and sprinkle some ghee on it.Add the veggies over it.If this side is cooked flip it and cook for 30 secs more.Now take out and place is on a serving dish.

•  If we are making thick small dosa's then it is called Thattilkoottil Dosa..

SERVE HOT WITH SAMBAR AND CHUTNEY OF YOUR CHOICE !!!