Fish Cutlet

Fish Cutlet

Fish cutlet is a spicy snack and can also be served as an excellent appetizer. You can use any kind of fleshy fish fillets or canned ones..its entirely up to you. In this recipe I used tilapia fillets. It is spicy,delicious and easy to make.

Ingredients
Fish-1 lb
Potato large-1
Ginger garlic paste- 2 tsp
Green chilly-1
Onion-1large
Turmeric powder-a pinch
Pepper powder- 3/4 tsp
Garam masala- 1 tsp
Coriander leaves chopped-a handful
lemon juice- 1/2 lemon
salt to taste

Egg white-2
Bread crumbs- 1 cup

Cut fish into pieces and cook  adding salt turmeric and little water. Once cooked,drain off the excess water using a strainer.
Wash potato and cook with the skin on. When it is cooked peel off the skin and grate it or mash and keep aside.
Heat one tsp of oil in pan and add onions,chopped green chilly,garlic and ginger paste. Saute till onions are soft and raw flavor disappears. Add the dry masala and fry for one more minute and switch off the flame. Add this to the mashed potatoes and crumbled fish mixture. Add chopped coriander leaves, salt and lemon juice. Combine every thing and make small balls. Flatten on your palm into patties.
In a separate bowl beat egg white till light and fluffy. Spread bread crumbs on a plate.Take each patties and dip in egg whites and then roll on the bread mixture and coat it evenly. Drop patties in hot oil and fry till both sides are evenly brown.

Try this..
Hope you will all enjoy..

Vendakka/Okra Kurma

Vendakka/Okra Masala

This is  a delicious side dish for rotis/chapatis. I love okra either fried or stuffed.This time I decided to give it a change and tried this okra kurma. This curry has lightly flavored cashew and yogurt sauce.The Okra is first stir-fried and finally goes into the sauce. So the curry is not slime which most people hate in okra. Try this you will surely love it.

Ingredients

Okra- 350 gms
Onion- 1 medium
Tomato- 1 medium
Green chilly-4-5
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- a pinch
Garam masala- 3/4 tsp
(or you can add whole spices)
Coriender powder- 1 tsp
Mustard seeds-1/2 tsp
Yogurt- 1/2 cup
Curry leaves- a few

To make a paste
Cashewnuts-10-12
Coconut- 3 tsp
Fennel seeds- 1/2 tsp

Wash and wipe okra completely dry using a paper towel. If it is larger okra cut into two. Heat oil ( 2-3 tsp) in a pan and and fry okra till it is soft and cooked and all the sliminess goes off. Add salt and stir for two more minutes and keep aside. This will take about four to five minute.
Make a fine paste of coconut, cashews and fennel seeds and keep aside.
Heat oil in a pan an add mustard seeds and when they splutter add finely chopped onions, green chilly and curry leaves. Saute till onions change color. Now add turmeric powder and ginger garlic paste and saute till the raw flavor disappears. Add coriander powder, garam masala and beaten yogurt.Saute till all all the water evaporates and next add in the cashew paste. Stir continuously for about three to four minute in low flame till all the masala becomes one mass and oil separates. Add one cup of water,salt, diced tomatoes and bring this to a boil. Finally add okra and simmer for two more minute. Serve with chapatis..

Try this..
Hope you will all enjoy..

Pepper Capsicum Rice

Pepper Capsicum Rice

Capsicum rice is easy to make and is a perfect lunch box recipe.I love to try different variations with rice dishes and many of the rice recipes around are no fail recipes and you can experiment with a variety of flavors.Capsicum definitely has its own unique flavor but it combines well garam masala, cumin or fresh herbs. Here I have used a combination of capsicum/bell pepper with fresh ground black pepper. 

Ingredients

Cooked Basmathi rice- 2 cups
Bell Pepper/Capsicum chopped- 1 cup
( I have used a combination of red, yellow and green)
Chopped celery- 1/3 cup
Chopped spring onion- 1/3 cup
Chopped onion-1 medium
Ginger garlic paste- 1 1/2 tsp
Fresh ground pepper- 1 1/2 tsp
(adjust according to your taste)
Garam masala- 1 tsp
Lemon juice-1/2 lemon
Butter/ Ghee- 1 1/2 tsp
Salt to taste

Heat Ghee/butter in a pan and add ginger garlic paste and saute for a minute. Add crushed black pepper and fry for a few seconds. Now add chopped onion and saute till it changes color, Next goes in chopped celery,bell peppers and white part of spring onion. Saute for two to three minutes and finally add rice, garam masala, green part of spring onion,salt and lemon juice. Saute and combine well. Serve the rice with raitha and papad or with any spicy veg or non veg curry.

Try this..
Hope you will all enjoy

Irachi Peera/ Spicy Chicken with Shredded Coconut

Irachi Peera

Here is a simple and quick  chicken recipe . It is popular in North Kerala and is usually made with mutton or beef . I have used chicken instead. I saw this in a popular show (Taste of Kerala) and I felt that it was somewhat similar to the South Kerala Kozhi Thoran which I had posted earlier. The major difference in this recipe is that shredded coconut is added only at the end of the cooking process which helps to retain the sweetness and crunchiness of coconut.It is a wonderful combination of  sweet and spicy. Try this recipe,you will surely love it.


Ingredients
1)Chicken- 1 1/2 lb
Thinly sliced onions- 3 medium
Green chilly slit-4
Ginger garlic paste- 2 tsp
Tomato - 1 medium
Turmeric powder- 1/2 tsp
Garam masla- 1 tsp
salt to taste
Curry leaves- a few

2)Thinly sliced onion-1
Whole red chilly- 2
Chilly powder- 1 1/2
Fennel powder- 1/2 tsp
Coriander powder- 1 1/2
Shredded coconut- 1 cup

Clean and cut chicken into small pieces. Mix all the ingredients listed under one together along with chicken and cook in a heavy bottom pan. Do not add water in the beginning. Chicken will shed its own water and start getting cooked. When it is half done add 1/2 cup of water cover and cook.
Heat oil in a pan and add whole red chilly, curry leaves and thinly sliced onion. Fry till the onions turn golden brown. Add chilly powder, coriander powder and saute till raw flavor disappears. Now add in the cooked chicken and mix and cook till all water evaporates and chicken becomes dry. Finally add the shredded coconut and fennel powder and mix well. After one minute switch off the flame. Serve with rice or pathiri.

You might also like,
Chicken Thoran
Kerala Chicken Roast
Chicken Liver Fry
Chicken Peralan
Varutharacha Chicken Curry
Spicy Chicken Mulakittathu

For more Chicken Recipes check 100 Chicken/Meat Recipes
Try this..
Hope you will all enjoy..

Paneer Tikka

Paneer Tikka

Paneer tikka can be best served as a appetizer or a starter and is loved by both vegetarians and non vegetarians. Can you imagine an Indian outdoor summer party without paneer tikka or chicken tikka as a starter? The enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.Here paneer is placed on skewers and roasted along with vegetables like bell pepper, onion and tomatoes.


Ingredients
Paneer - 400 grams
Red bell pepper- 1
Green Bell pepper 1
Onion-1 medium

For the marinade
Roasted gram flour- 2 tbs
Ginger garlic paste- 2 tsp
Turmeric powder- 1/3 tsp
Kashmiri Chilly powder- 1 1/2 tsp
Garam masala- 1 tsp
Cumin powder- a pinch
Chat masala- 1/2 tsp
Yogurt- 1 cup (hung curd)
lemon juice-1/2 lemon
Mustard Oil- 3 tsp

Cut paneer into two inch thick cubes. Cut the veggies also into similar sized cubes.
Mix in all the ingredients listed under marinade  into a thick paste. Add the cubed paneer and the veggies and mix till it is all coated with the marinade. Cover and set aside for at least two hour
Arrange the paneer and veggies in skewers. First place paneer followed by the veggie(soak the bamboo skewers in water for at least half an hour or it may get burned easily ..you can use satay sticks or tooth picks).
Place these  paneer skewers in a drip pan or on a greased baking pan turn on the broiler and broil for 3 minutes. Slowly roll the skewers and broil till the other side start browning up. If you do not get it properly browned in the oven you can place on a greased non stick pan  and slightly tilt it towards the flame. Enjoy with chaat masala and chutney.

Try this..
Hope you will all enjoy..

Chemmeen Ethakka Curry

Chemmeen Ethakka Curry

Today's recipe is a combination of prawns and raw plantain and is a home style recipe. It is an absolute comfort food. We Keralites tend to use a lot of plantains, but believe me this combination of prawns and plantains is awesome. If you have dried prawns then go for it. This is a very simple curry,delicious and goes well with rice

Ingredients
Ethakka -2 medium sized

Prawns - 1 cup
Shallots- 5
Tomatoes- 2
Ginger- 1 inch thick
Tamarind- one lemon size
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/2 tsp
Grated coconut- 1 cup
Green chillies-3
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves a few

Clean prawns and set aside.Peel and chop plantains into 2 inch thin slices 

Make a fine paste of coconut, chilly powder, shallots and ginger.

Cook plantains along with tomatoes, turmeric, green chilly,little coconut oil and salt. When it is almost cooked add prawns and tamarind pulp and cook for another three to four minute. Add the coconut paste and simmer for two more minute in medium flame. Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry chilly and fry. Pour this over the curry and mix..serve with rice.

Try this
Hope you will all enjoy

Pavakka Inji Achar/ Bitter gourd Ginger Pickle

Pavakka Inji Achar/ Bitter gourd Ginger Pickle

Those who love pickle will surely find this recipe interesting. It is a bitter gourd and ginger pickle. The flavor of ginger,the slight bitterness of the bitter gourd and a little sweetness from jaggery will surely make this a hit..give this recipe a try...

Ingredients

Bitter gourd sliced- 2 cup
Ginger thinly sliced- 3/4 cup
Garlic cloves-8
Green Chilly- 4
Mustard seeds- 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 2 1/2 tsp
Fenugreek powder- 3/4 tsp
Asafoetida- 1/2 tsp
Vinegar- 3 tbs
Oil- 1/3 cup
Jaggery powdered- 2 tbs
Curry leaves-2 springs

Cut bitter gourd into thin slices and mix in turmeric powder and tsp of salt and keep aside for one hour. After one hour squeeze out the excess water and keep aside.
Slice ginger into thin strips and keep aside. Heat 1/3 cup of oil in a pan and add ginger and fry till it is golden brown and slightly crispy. Add the bitter gourd and saute till it becomes soft. Drain both ginger and bitter gourd and keep aside.
In the same oil add mustard seeds and allow to splutter. Next add garlic, chilly, curry leaves and fry for a minute. Keep the flame low and add the powders along with salt and when a slight roasted flavor comes add the fried bitter gourd, ginger and jaggery and mix well.Switch off the flame and add vinegar and allow to cool off completely . Store in air tight jars.

Try this..
Hope you will all enjoy.