Pink Prech Fish Curry With Coconut..

Pink Prech Fish Curry.. This fish curry can be cooked with any kind of fish which finds in the market. In my mom's place they usually cook this curry with a Rohu fish that also taste very good. I had in my mind to cook fish curry from few days, i went to buy fish from a shop, but he was not having rohu fish. He only had Pink Prech, Mackerel etc. I thought for a minute then i decided to buy pink prech fish only and cook the same way how i use to have before...

 

 

During summer vacation we mostly use to visit my granny's place Mysore. As soon as my grand father comes to know we reached home, while coming from his work he use to carry lots of Pink Prech, Rohu and Mackerel fish. My mom granny and aunty's use to cook this fish curry for the dinner. Still can't forget those days, some time i feel like i should go back to those days again...

 

 

 

Ingredient's
3 pink prech fish (clean and wash)
1 large onion, 5 steam of coriander
2 large tomatos
1/4 cup coconut paste
3tbsp tamarind paste
1tbsp ginger garlic paste
1tsp red chilly powder, 1tsp coriander powder, 1/2tsp turmeic
3tbsp oil
Salt to taste.

 

 

Cooking Method
Grind the onion, tomato and coriander to a smooth paste, and set it aside.
In a deep frying pan, add oil, when oil is hot, add grind paste, and coconut, fry for 1 to 2 minutes, then add turmeric, red chilly powder, coriander powder and ginger garlic paste. and give a quick mix to all the masala.

 

 

Now add the fish and stir very gently. Season with and add tamarind paste and 2cups of water, again mix it very gently and close the lid and cook on low flam till the fish is cooked..
Serve hot with plain Rice..

 

 

Paal Kolukattai.. Rice Dumpling In Sweet Coconut Sauce

Everyone is aware of this wonderful event running by Divya Pramil of You too can cook Indian Food . If not please click the link here to join. I'm very happy and excited to participate in this challenge. I would like to thanks to Divya Pramil  for giving me a chance to be a part of this wonderful SNG group.

Paal Kolukatti... This name was very different and the recipe is very new to me, though i'm from south India , but i have never heard of this recipe. When i came to know this is the challenge for the month February, i was very excited to cook this and serve it to my family. They all just love it very much. Thanks to Sasi from the Tamil Kitchen for giving this wonderful challenge and delicious recipe to learn..

Ingredient's.

2 cups Rice flour

1 big sized Coconut

1 cup Sugar

1/4 tsp Cardamom powder (optional)

Salt 1/2tsp.

Cooking Method.

Shred the coconut and extract the coconut milk. Take one glass of the first thick milk and keep aside.Then extract the rest as thin.

Take the flour in a wide bowl and add required salt for the flour and use enough water to make a soft dough.(Don’t make it hard else it will be hard to roll to kollukattai . If you made it sticky you can cover it with a cotton cloth to observe excess water.)

Spread a cotton towel. Apply oil on your palm and take a small amount of dough in your hands and roll them in to kolukattais (as shown in the picture). Roll the rest as same and as small as possible in desired size, if you roll it in to big size then it may taste bland when cooked in coconut milk.

Allow the rice balls to dry in the room temperature, it will take 2 hrs ( Don’t let them dry under the fan or in sunlight as it will make the rice balls harder and will not cook easily. Just keep in room temperature for few hours)

Transfer the rice balls in to a plate. Set everything ready to make pal kolukattai.

Take a kadai and pour the thin coconut milk and allow it to boil.

Keep in medium flame and add half of the rice balls and don’t disturb them for 2 mins and slowly use a laddle.

Now add the rest of the rice balls and let it boil for another 2 mins and stir it with a laddle. 

Allow them to boil in medium flame for 7-8 mins (untill the rice balls get cooked , stir in between to avoid sticking).

Now add the sugar and a pinch of salt and allow to boil .

The sugar will dissolve and the consistency will become thin , allow to boil for another 8 mins untill you get a thick consistency, Stir in between to avoid burning .

Now pour in the thick coconut milk and give it a stir and switch of the flame.

Serve cold or warm.. I prefer warm..

Coconut Cookies

Coconut cookies. I use to buy and eat this cookies very often from the bakery near my school. It use to be a little different in shape from this cookies but the taste is same. I still remember those days when i use to go and buy this cookies in my lunch break and eat during the class :) After a long time i ate this cookies again fully satisfied. Now i don't have search for this cookies any where... To know more cookies recipe.

Ingredient's
1/2 graded dry coconut
1/2 cup sugar
2tbsp all purpose flour
1tbsp corn flour
2 cardamom (crushed)
2tbsp melted butter

Baking Method
Preheat oven to 300F/150C for 10 minutes. In a large mixing bowl add all the above ingredients and mix them together nicely, and refrigerate for 10 to 15minutes. So that the dough becomes easy to handle. Then drop dough by teaspoonfuls onto greased baking tray. Bake for about 10 to 15 minutes or until golden brown.
Cool it on the wire rack for them to cool completely. Store these coconut cookies in an airtight container.

I'm Sending this recipe to Surabhi Nayak from My Cook Book.

Mutton & Flat Beans Seeds Curry..

This curry is very near to my heart because in my childhood days this use to be my favourite curry anytime. I use to eat this curry 4 to 5 times in a week and take in my lunch box to school. All my friends use to ask me why your mom don't know to cook any other dish. My mom use to search and get this beans only for me and cook the same curry everyday for me. After a long time i got this flat beans and tried to cook like my mom. It was taste but not that taste like my mom... I still miss all those days terribly.. Anyways here is the recipe of Mutton and flat beans seeds curry :)

Ingredient's
1/2kg mutton, 250gram flatbean seeds, 2 potato's (cut into medium pieces)
1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste
1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder
2tbsp ginger garlic paste
Salt & Oil to taste

Cooking Method
Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add mutton and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the flatbean seeds, potato's and a 2 to 3 cup of water and mix it gently and add salt if needed and cook for another 2 whistle(1 in high flame and 1 in low flame).
Serve hot with Plain Rice.

Ragi Roti... A Healthy Breakfast...

Ragi roti it is one of the best and healthy dish for breakfast or as a snack. It goes very well with Dry prawn or coconut chutney, Ragi or red millet is rich in iron and protein and makes a great after-school snack for kids too.

Ingredient's
Ragi powder - 1.5 cups
Mustard seeds - 1 tsp
Onions - 1
Coriander leaves - a handful
Green chillies - 1
Oil and Salt to taste

Cooking Method
Saute the ragi powder in a empty tawa for 5mins, Keep aside. Tamper mustard seeds, add onions, coriander leaves and green chillies and fry for few mins. Add it to the ragi powder. Add hot boiled water to the above mixture, the consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet. Put it on a pan, pour little oil along the sides. Turn to other side until it is cooked.
Serve hot with coconut chutney or dry prawn chutney.

Black Channa Sundal (Chick Peas Stirfry)

Ingredient's
Channa - 1 cup
Water - 10 cups
Salt
Green Chilli - 2 - 3
Curry Leaves - 7 leaves
Coconut - 2 tbsp
Mustard Seeds - 1 tbsp
Oil - 2 tbsp

Cooking Method
Soak the channa in water over night. Add 5 cups of water in a pressure pan and add some salt and pressure cook it to 3 whistles. Heat the wok with some oil. Add mustard seeds allow it to pop, add green chillis, Coconut, and curry leaves. Saute to lite brown. Drain the water from the channa and add it to the seasoning. Mix well check for salt and add more if needed.

Serve hot...

Coconut Curry

Coconut Curry is a mouth-watering delicacy that is very popular in the southern India. Coconut is something very close to all the people of the whole of southern India. The taste of coconut has a refreshing flavor. It serves as a sweet and sour dip for every dish. My recipe specially goes to the pregnant ladies, because in my mom's family they serve this curry with hot plain rice and boiled egg to the pregnant ladies. In this curry the main ingredient is coconut and tamarind, when they both come's together they make a delicious and fantastic curry :) Though i am not pregnant, then to i love this curry and i sure who ever reads my recipe they will love to make it... 

Ingredients'

1/2 coconut

1 onion, few coriander leafs, 2 tomato

1/2 cumin seeds, 1tsp tamarind paste, 1tsp ginger garlic paste

1/2tsp turmeric, 1/2tsp red chilli powder, 1/2tsp coriander powder

10 curry leafs, 1/2tsp mustard seeds

Oil and Salt as per taste

2cup of water

Cooking Method

Make a thick paste of coconut, onion, coriander leafs, cumin seeds and ginger garlic paste. and separately make a paste of tomato and tamarind. and keep all the pastes aside. In a deep frying pan add oil, curry leafs and mustard seeds, when they splutter, add the all dry masala powder and immediately add the coconut, onion paste, fry for 4 to 5 minutes. Now add the tomato and tamarind paste, mix it well, then add 2 cup of water and salt, and allow it to cook for another 4 to 5 minutes. 

Serve hot with plain rice and boiled egg. It will taste faboulse.

Suji Ka Ladoo

Though quick and easy to cook, this Indian dessert is very tasty and also hugely popular. It's perfect to make when time is short but you still want a special dessert. These ladoos can also be prepared on the occasion of any festival. These ladoos are very delicious and can be stored for even 15 to 20 days.

Ingredients:
500 gms Sooji/ Rava
6 tbsps ghee
300 gms sugar
500 ml milk
3/4 cup mixture of cashews, almond, raisin and dry cocnut

Preparation:
Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews, almond and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels. Keep aside for later. In the same ghee, add the Sooji and mix well. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. Add the sugar and mix well. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan. Add the dry fruits and dry coconut now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week.

Beetroot Sabji (Beetroot Gravy)

Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease,stroke, and peripheral vascular disease.
It is a rich source of the element boron. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath.
Source from Wikipedia

Ingredient's2 medium beetroot
1 medium onion, finely sliced, Green Chillies - 3-4, slit
Tomato - 1 large, chopped
Curry leaves - 7-8
Coconut - 2 tbsp, shredded

1/2tsp redchilly powder, turmeric 1/2tsp, coriander powder 1/2tsp, ginger garlic paste 1tsp
Mustard Seeds - 1/2 tsp

coriander leaves as req
Oil and Salt to taste

Cooking Method

Heat oil in a kadhai. Add mustard seeds, and curry leaves. Fry for 30 sec or until seeds start to splatter. Add onions and green chillies fry to golden brown. then add tomato's and all the masala powder with ginger garlic paste. Fry until tomato's become soft, usually 3-4 min. Now add the chopped beetroot and salt, cook till it is completely cooked in a low flame. Add coconut and mix well and cook for another 2 to 3 minutes. 

Serve with Roti...

Apple n Dry Coconut Custard

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. 

Cooking custard is very easy, this is one of my favorite desserts, i love the aroma of vanilla in it.. on this busy weekdays i manage to prepare one dessert which made my hubby happy. All i want is his happiness , i  think every married women wants that.. hehehhehee.

Ingredient's

1/2 ltr milk

2tbsp of custard powder

3tbsp of sugar

For Garnishing

100gram of , cashew, Almond, Raisin

3tbsp of grind dry coconut

2 apple, cut in to small pieces  

Cooking Method

Mix 2tbsp of custard powder with 3tbsp of milk taken from 1/2 ltr milk, to form a paste

Boil the remaining milk and then add 3tbap of sugar

Add the custard paste slowly to the boiling milk, stir continuously for 1 to 2 minutes

Let it cool for 30 minutes, then add dry fruits, coconut and apple. Keep it in the fridge for 1-2 hours

Serve cold with Ice cream or as it is.

Haryali Chicken

Haryali Chicken, this is inspired by Indian Restaurant called Nandini in Bangalore.. When i was in india, i use to visit once in a week. This was my one of the favourite Restaurants, i was their regular customer. They serve full meal in the Lunch time with many varieties of food, oh i just love that. When ever we all friend's think of going out for lunch i use to tell them if you are going to nandini then i'll come with u all or else no. hehehe ;) I really miss Indian food, may be i dont know when, if my husband's work gets over then will go to india.... That's all about the Nandini Restaurant... Let see some more information if i get after going back to India.

Ingredient's

1/2kg Chicken (without skin)
1 onion, 3 green chillies, 8 to 9 strings of coriander leafs, 1 big tomato
1/2 black pepper seeds
1/2 red chilly powder, 1/2tbs turmeric
1tbs ginger garlic paste
1tbs Lemon juice
1tbs coconut powder
5 drops of green food color
Oil and Salt as per taste

Cooking Method
Cut the chicken in to medium pieces. Grind the onion, coriander leafs, tomato, green chillies and black pepper in to a smooth paste, and keep it aside. In a broad pan add oil, when the oil is hot, add ginger garlic paste, chicken pieces and salt, saute till the oil come's out of chicken. Then add turmeric, red chilly powder, mix together, and add the grind paste, food color, mix together and cook for 5minutes. Now add coconut powder and lemon, and cook it for 10minutes in a medium heat.
Garnish and Serve hot with Roti or as a Side dish for Rice.

Channa Curry

Chana curry is a vegetarian variation of a traditional and popular Indian food dish. 

Ingredient's
2cup channa (soaked over night)
3 potato
Half coconut (grinded)
2 onion, 3 tomato, few stem of coriander leafs
1tbs red chilly powder, 1tbs turmeric, 1/2tbs coriander powder
1/2tbs ginger garlic paste
1/2 musturd seeds
Oil
Salt

Cooking Method
Pressure cooker channa and salt for 10 minutes
Cut the potato in to 2 pieces
Make a paste of onion, tomato and coriander leafs
Heat oil in frying pan, add musturd and ginger garlic paste, fry for 40sec
Add onion, tomato,coriander paste, fry it about 1minute
Then add all the Spices, coconut , potato and salt, fry it till starts leaving oil
Add channa and 2cup of water, cook it for about 15minutes.
Garnish with coriander leafs
Serve hot with Ghee Rice or Plain Rice.