Cauliflower masala

Cauliflower 1,flowers seperated,washed and strained,ginger garlic paste1/2tspn,
Onion medium 1,cubed,capsicum 1,cubed,curry leaves 1/2sprig,
cooking oil 1tblspn,chilly colour a pinch,salt to taste,chilly powder
1 tspn,garam masala 1/2tspn,turmeric powder 1/4tspn,coriander powder
1/3tspn,pepper powder 1/4tspn,tomato sauce 1tblspn.
Heat oil ,drop in curry leaves,onion,saute till onion is translucent,add ginger

garlic paste,stir for a minute,add curry powders except garam masala,stir for a minute,add cauliflower,saute,when half cooked,add chilly colour,salt,capsicum,mix well,allow to

cook,add tomato sauce and combine well.Garnish with cilantro.

Shrimp greenpeas curry

Shrimp 1.5kg.cleaned,deviened washed and strained
Frozen greenpeas 2 cups,cooking oil 11/2tblspn,
Onion large 1,sliced,Green chilly 3,sliced,ginger garlic paste 1tblspn,
gambooge 3 cloves(kudampuli),turmeric powder 1/2tspn,chilly powder 2tspn,
coriander powder 1tspn,salt to taste,curry leaf 1sprig,coconut milk 11/2cups.
Cook shrimp in a little water along with turmeric and salt.Simmer flame,add

greenpeas, allow to cook for 2 mins.Heat oil in a pan,drop in curry leaves,
add onion,saute till translucent,add ginger garlic paste,stir well,add green

chilly,saute till cooked,reduce flame,add curry powders,stir well till raw smell

goes,add the masala to shrimp greenpeas mix,allow to boil,add coconut milk,
allow to bubble,transfer to a serving bowl.

Varutha Ari unda(Fried Rice balls)

Fine rice flour 1 cup,sugar 3tblspn,salt a dash,baking soda a pinch,ghee 2 tspn,
Hen's egg 1,cardamom powder 1/4tspn.
Break the egg in a bowl,whisk,add other ingredients to it,combine well,

add enough warm water,to form a soft dough.Keep the dough  for 1hr.
Care should be taken to keep the dough moist by covering it with wet paper towel.

Take a scoop of dough,form gooseberry size balls.
Oil 1 cup,required to deep fry.
Heat oil,drop in dough balls,deep fry till,golden brown.

Transfer fried balls on a tray,lined with paper towel.
The balls are crispy outside and soft inside,which tempt to have more.

Pomphret fry

Pomphrets 4,clean,cut off heads,(optional),slit on both sides,wash,allow to strain.

For marinade ..............turmeric powder 1/2tspn,chilly powder 1/2tspn,paprikka powder 1/2tspn

Lemon juice 2tblspn,

pepper powder 1/2tspn,coriander powder 11/2tspn,fenugreek powder 1/4tspn,salt to tsate.

Mix the ingredients together,rub on both sides,filling all the slits,inside of fish,refrigerate

overnight.

Oil required to fry the fish.

Heat oil fry fish,both sides,till golden brown.

Tranfer to a serving plate,have with fresh salad.



Chanacha mangakkari(riped mango pickle)

Fully matured mango 2,cut into tiny pcs,for pickle

Chilly powder 1tspn,paprikka powder 1tspn,asfoetida powder 1/2tspn,

fenugreek powder1/3tspn,salt to taste,sesame oil 11/2tblspn,sugar 1tblspn.

Heat oil,reduce flame to low,add curry powders,stir quickly for 30secs,

add mango,salt,combine well,add sugar,mix well,allow to cool.

Store in air tight glass container.

This pickle is little sweet and sour.

Fish curry

My previous fish curries were almost with tamarind.
Here gambooge (kudampuli)is used.Fish with bone tastes good.

Fish fillets  500gm,shallots 6,chopped,ginger garlic paste 11/2tspn,
green chilly 2,sliced,curry leaf 1 sprig,salt to taste,coconut oil 1tblspn,
coconut milk 1 cup,turmeric powder1/3tspn,chilly powder 1tspn,
paprikka powder 11/2tspn,fenugreek powder 1/4tspn,kudampuli 2cloves.
Heat little oil,drop in 1/2 curry leaf add shallots ,ginger garlic paste,saute till aroma spreads,
add curry powders except fenugreek,saute for a min,add 11/2cups water,salt,kudampuli,
mix well,allow to boil.At rolling  boil,add green chilly,fish pieces,allow to cook.
When cooked,add fenugreek powder,coconut milk,swirl the wok.Ready to serve.

Meen Puliyanam(Fish in tamarind)

ingredients

Meenpuliyanam is a special fish curry of Paravur, Kollam. Tiny fishes are best
for this dish. Fresh catches are used to prepare puliyanam. Excellent with
kappa puzhingiyathu (tapioca/cassava) and plain rice.
I first tasted puliyanam at my husband's home, where Cheraumma, an old lady,
well wisher of our family, used to visit us and prepare some of her signature
dishes like puliyanam, aripathiri, neychoru, kanava thoran etc.
    Even there is no fresh catch or tiny fish at SA, I thought to prepare puliyanam
with fish fillets. Puliyanam is always special, it turned really good.
             Fish fillets 1kg, cleaned, cut into small pieces, green chilly 1, sliced,
Tamarind concentrate 11/4 tsp., chilly powder 1tsp., pepper powder 11/2tsp.,
coriander powder 21/2tsp., fenugreek powder 1/2tsp., turmeric powder 1/2 tsp.,
shallots 12, chopped, garlic 5cloves, chopped, curry leaf 1sprig, salt to taste.
  Heat a pan, dry saute shallots and garlic, grind to a paste. Keep aside.
Add chilly, coriander and pepper powder into the hot pan, stir quickly for 30 seconds.


pic 2

Dilute tamarind concentrate in 4 cups of water, add to the curry powders, (pic 2)add shallot

pic 3

paste, turmeric powder, green chilly, half curry leaf, salt to taste and boil. At rolling
boil, add fish pieces, allow to cook, (pic 3)add fenugreek powder, swirl the pan, allow


pic 4

to remain in low flame for 5 minutes. Garnish with curry leaf.( pic 4 )
 In village this is prepared in earthern pots, taste good even 2nd day.
Below picture is meenpuliyanam transfered to serving bowl next day as side dish (pic5)

pic 5

 of tapioca kuzhachathu.




    

kappa kuzhachathu