Stuffed Fish Fry

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu, that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this.

Fish - 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp

Lemon juice- 1 tsp
Salt- to taste



For the masala gravy
Onion diced - 1
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala-  1/2 tsp
Vinegar - a few drops( optional) 
Coriander leaves
salt to taste
oil 

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions and saute till golden brown. Add chilly powder, turmeric powder and garam masala. Now add tomatoes and cook till it becomes soft ( you can at this stage add prawns or mashed potatoes if you like). Finally add vinegar and coriander leaves.

Clean the fish and cut open the stomach of the fish and slide in the knife and slit open length wise close to its bone thus making a pocket. Do not cut open. Squeeze lemon juice and let the fish rest for two minutes and wash again. This will help eliminate the fishy smell. Make a paste with chilly powder, turmeric powder, salt and marinate the fish and keep aside for five minutes. Stuff  the fish with the masala paste and fry in medium flame ( you can also cover with a lid for two minutes while frying to ensure that it gets properly cooked) till both sides are evenly cooked. 


Try this..
Hope you will all enjoy..

Peanut Butter Cookies

Here is a delicious and easy to make cookies,with its traditional crisscross fork mark.Peanut butter cookies is one of the favorites especially among kids and is easy to put together.

Ingredients
Flour-1 1/3 cup
Baking powder- 1 1/2 tsp
Butter 1/2 cup ( or margarine)
Creamy Peanut butter- 1/2 cup
Sugar-1/2 cup
Brown sugar- 1/3 cup
Milk-3 tsp
egg - 1
Vanilla extract- 1 1/2 tsp


Mix flour and baking powder and keep aside. 
Cream butter,peanut butter sugar and brown sugar till light and fluffy.Add in eggs, milk and vanilla essence. Beat well till fluffy.Mix in the flour till it forms a single dough. Cover and refrigerate for two hours.
Line cookie sheets with butter paper. Shape dough into one and one half inch balls, press down a little and gently flatten in crisscross design using a fork. Bake in 250 degree F for 10 minutes,cool in the cookies sheet for 3-4 minutes and remove to cooling rack. Store in air tight containers when the cookies is completely cooled.

Try this..
Hope you will all enjoy..

Chicken Fried Rice

Chicken fried rice is simple and easy to make rice dish and perfect for any occasion . Add in stir fried vegetables,chicken, mushrooms or eggs and a  filling meal is ready -a delicious twist to left over rice. It is always better to use left over chilled rice for fried rice. Chilly garlic sauce, fish sauce or oyster sauce can be added according to taste.

Ingredients
Cooked rice- 3 cups
Boneless chicken-cut into strips- 1 cup

Soya sauce dark-a few drops
Soya sauce - 2 tsp
Vinegar- 1 tsp
oyster sauce- 1 tsp
Onion-1/2 small onion
Garlic- 4 pods
Ginger chopped- 1/2 tsp
Spring onion chopped- 1/3 cup
Chopped vegetables- 3/4 cup 
( here I have used carrots,celery,green beans and cabbage)
Corn starch-1 tsp
Spice powder- 1/2 to 3/4 tsp (optional)
(coarsely grind black Pepper, chilly flakes, clove-2, star aniseed -1/2, sugar 1/2 tsp)
 

Cut chicken into thin strips.  Marinate with 1 tsp soya sauce, pepper powder, corn starch and vinegar. Marinate this for ten minutes. 
Pour two tsp of oil in a pan add the minced garlic and ginger and after a minute  add chicken and fry till and cooked through and golden brown. Strain from the oil and keep aside.
 In the same pan stir fry all the vegetables starting with onion, and after a minute add carrots and green beans fry for two minutes and finally toss celery and cabbage and stir fry for a few seconds
Return the fried  chicken to the pan along with the cooked rice . Drizzle  soya sauce, dark soya sauce, oyster sauce and spice powder. Mix well and finally garnish with spring onion.

Try this..
Hope you will all enjoy

Ayala curry/Kerala fish curry Fish curry

Kappa and Ayala curry

Ingredients

Fish- 1 lb

Coconut- 3/4 cup

Shallots- 1/2 cup

Ginger- 1 inch thick

Tomato- 2 small

Turmeric powder- 1/3 tsp

Chilly powder- 2 tsp

Coriander powder- 3tsp

Fenugreek powder- 1/2 tsp

Tamarind- a small ball

Mustard- 1/2 tsp

Curry leaves- 1 spring.

oil

salt to taste

Clean and cut fish and keep aside. In a pan pour two tsp of oil and add coconut and stir fry till golden brown. Now add onion and ginger and saute till onion turns golden brown. Add all the powder and saute till raw flavor disappears. Add tomato and saute till it becomes soft. Let this cool and then make a fine paste of this mixture.
Heat oil in a pan and add mustard seeds and when it splutters add curry leaves. Now add the paste and saute for a minute. Add one and half cup of warm water and also tamarind pulp. Allow this to boil till you find traces of oil on top. Slide in the fish, lower heat and cover and cook till the fish is done. Serve fish curry with tapioca.

Try this...
Hope you will all enjoy.

Kadala/Black Chickpeas Curry

Today's recipe is a classic Kerala breakfast that you will never get tried of- Puttu/Steamed rice cakes and Kadala Curry.The combo is so delicious, that it makes this humble breakfast one of the  quintessential of malayali cuisine. It is the most common and favorite breakfast in Kerala and is made in every home throughout Kerala. Kadala curry/ black chick peas curry is an authentic Kerala recipe and this is a spicy and tasty dish for breakfast. Soak the chick peas over night and cook it till soft and tender.
Star ingredient in both puttu and kadala is coconut. Roasted coconut adds a unique flavor and crunch to the kadala curry. Grated coconut is mixed with rice flour to make puttu or steamed rice cake.Coconut is very healthy food and if  you are looking for some healthy options,try incorporating coconut in your diet.
Puttu and kadala curry are so popular that it is an integral part of the menu in every restaurants and tea stalls in Kerala.Kadala curry also goes well with appam or chapathi.Get your ingredients together and try this recipe,you will surely love it.



Ingredients
Kadala/Black chickpeas- 1 cup
Onion- 1 medium
Tomato- 1 medium
Coconut- 1/3 cup
Ginger garlic paste- 1 1/2 tsp
Coconut sliced- a few
Dry red Chilly 4-5
Coriander seeds- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1/2 tsp

Green chilly- 2
Curry leaves
salt to taste
oil- 2 tsp

Soak chick peas for 4-6 hours or overnight and cook with enough salt,two green chilly and half the sliced onion in a pressure cooker( Three whistles).
Dry roast coriander seeds, chilly,and coconut till slight brown.Allow to cool and make a paste.
Heat a pan and saute coconut slices till golden brown and add onion and fry till it is almost caramelized and light brown. Add ginger garlic paste and curry leaves and saute for one more minute followed by finely chopped tomatoes. When it is cooked and oil separates add the cooked kadala along with its water  and the coconut paste . Sprinkle garam masala and cook and cover for two minutes and allow the gravy to thicken. Serve with puttu.

Try this..
Hope you will all enjoy...

Ginger Chicken Fry

This recipe is for those who love gingery aroma. I love the flavor of fried or roasted ginger which enhances the taste of chicken. This is not the Thai version but a Kerala style chicken fry and is inspired by the chilly ginger chicken fry or perattu popular in my native place.I just tried different version by adding lots of ginger. It tasted delicious as a side dish for rice.

Ingredients
Chicken boneless- 1 lb
Chilly powder- 1 1/2 tsp
( add according to your taste)
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Garam Masala/meat masala- 3/4 tsp
Ginger finely chopped- 3-4 tsp
Thinly sliced shallots- 2-3
Mint leaves - a few
Curry leaves
fennel seeds- a pinch
mustard seeds
oil-2 tsp
salt to taste


Cut chicken into small pieces and marinate with chilly powder, coriander powder, turmeric powder,garam masala and salt and keep aside for half an hour.Pour one tsp of oil in a pan and add curry leaves and mint and then the chicken.  Close the lid and cook in a low flames. The chicken will shed its own water and cook. Stir occasionally till completely cooked. ( If the chicken gets dry you can sprinkle a few drops of water.
Heat a little oil in a pan and add mustard seeds and fennel seeds. Next add ginger and shallots fry till golden brown and mix this with the cooked chicken. Stir fry for two more minute till all the masala gets well coated.


Ginger Prawns fry

I tried the same recipe with prawns.  But here the cooking time is less and you need not precook the prawns. You can add marinated prawns to the ginger mixture and fry.

Try this...

Hope you will all enjoy..

Papaya Coconut Cake

 Papaya coconut cake is a delicious, moist and buttery cake and the inspiration is from the  by the Bahamian papaya cake.Usually a little of rum is added for extra flavor in these cakes.This cake can be better known as a papaya sauce cake as I cooked the papaya into a chunky sauce before adding to the cake. You can also add the puree or just chopped papaya, but cooked papaya reduces the water content and gives it a sweet caramelized flavor which you will surely enjoy. Here are the ingredients.

Ingredients
All purpose flour- 2 cups
Baking powder- 1 1/2 tsp
Baking soda- a pinch
salt 1/3 tsp


Papaya sauce-1 cup
( I used an orange red papaya for this recipe)
coconut- 1/2 cup
Sugar- 3/4 cup
brown sugar- 1/3 cup
( Adjust sugar according to the sweetness of the papaya)
butter- 1/2 cup
egg - 2
candied ginger- one tsp ( optional)
Vanilla essence- 2 tsp
Imitation Rum Extract- 1 tsp ( Optional)
( I used McCormick Imitation Rum Extract or you can add 1/3 cup rum )

orange zest- 1 tsp
sour cream- 1/2 cup


( you can also add nuts and raisins)


To make the papaya sauce heat one tsp of butter and brown sugar in a sauce pan.When it gets caramelized add the papaya and cook  till all the water gets evaporated and almost dry. Allow this to cool completely.
Sieve in all flour, baking powder,soda, and salt. mix nutmeg or candied ginger,coconut  salt and keep aside.
Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Beat room temperature butter and sugar till light and fluffy. Add in eggs one at a time and beat till fluffy. Mix in vanilla essence, orange zest and sour cream. Now add little by little the dry mixture and spoon in the papaya sauce alternatively and gently fold in. Pour into the pan and bake for 20 minutes or till the tooth pick inserted in the middle comes out clean.
For the icing Combine two tsp of butter and one cup of icing sugar using an electric mixer in low speed. Add two tsp of milk and 1/2 tsp of vanilla essence and  a  few drops of imitation rum and beat till smooth and creamy. Spread on the cake when it is completely cool. I have used nuts and coconut for decorating the cake.

Cake without icing..

Try this
Hope you will all enjoy..