Wallai appam/rice appam

Wallai appam/ rice appam/yeast appam/lacy appam,....whatever the name these are our breakfast or dinner delights!this so soft and spongy appams goes well with chutneys and potato stews(that's how my grandpa loves it) and coconut milk(plain or little sugar added ).the options are limitless.if there anyone who hasn't tried this do so with no further hesitation.

My measurement here is exact so please do not faulter

Ingredients:

2 cups raw rice

1 /2 cup boiled rice per cup raw rice

coconut water  to grind 

coconut grind 1/2 of one coconut

yeast 1 tsp

sugar 3 tbsp

salt to taste

baking soda  a pinch

baking pwd a pinch

method:

1.wash and soak the rice for 4 hours at least .

2.grind all the ingredients except for the soda and the baking pwd.

3.mix everything and let to ferment overnight/8 hrs.atleast.

4.before preparing the appams add in the soda and the baking pwd.

5.appams always turn out well when you prepare them in the appam chatti/the nonstick pan.

or you can make them in the small pans too.

i make them very thin and lacy ,crispy is what the kids luv:)

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King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Ingredients:

Kingfish/aikura 1 kl Washed ,cut iinto thin slices

 For the marinade:

Red chilli pwd.(kashmiri)1 tsp

Turmeric pwd 1 /2 tsp

Salt to taste

Curry powder(homemade)1 tsp

Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .

The masala should only coat the fish .

For the biryani masala:

Onions 1 kl sliced 

Tomatoes 1/4 kl sliced 

Ginger paste 1 tsp

Garlic paste 1 tsp

Green chillies 2 / cup of rice (10 for 5 cups rice)

Powders required:

Garam masala 1 tsp

Pepper pwd 1 tsp

Turmeric pwd.1/4 tsp

Coriander pwd 1 tsp

Cumin pwd. 1 tsp

Salt to taste

Lemon . Juice of one lime

Mint leaves 1/4 cup

Coriander leaves 1/4 cup

Curry leaves 1 strand

For garnishing

Fried onions 

Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:

Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)

Whole garam Marsala:

Cinnamon 1 

Cloves 2 cardamom

Boiling water (1 and 1/2 cup = 1 cup rice)

Measure the rice and take cup measurement of water

Salt to taste

Method:

1. Fry the onions and nuts for garnishing and keep aside.

2. Fry the fish and keep aside.

3. In a pressure cooker ,saute the onions till soft brown color.

3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.

 4. Add all the pwds.mentioned above,stir well and close the lid.

5. cook for 3 whistle time 

6.check the masala And add the shallot paste

I added only Haif a glass of water.

7 add the lime juice and the leaves ,salt 

Add the fish and let ti simmer for 5 mints 

The masala is ready

Now for the rice:

Heat the oil 1/2 cup ghee/ butter

Saute the onions and add the whole garam masala

Add the boiling water and the salt

Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .

Layer the semi almost cooked rice on top

Then layer again the masala and the rice finally

Place fish pcs. On top

Garnish with onions and the nuts

Close the lid tight and cook at low heat for 10 mints

This is called dum cooking

The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 

The taste and the aromas will remind oneself as to why its known as a delicacy....

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Dragon chicken

Many hotels have  dragon chicken made in different ways,some just Fry them  in oil with the marination of the chicken .I wanted a little gravy added to it .So this is how I made this after searching many recipes.

Ingredients:

Chicken boneless 200 gms

White pepper pwd 2 tbsps

Tomato sauce 3 tbsps

Chilli sauce green 3 tsp

Chilli paste 3 tsp

Soyasauce 3 tsp

Ginger 1 tbsp

Garlic 1 tbsp

Cashews  few

Onion sliced 1 cup

Capsicum chopped 1/4 cup

Cornflour 2 tsp

Maida 2 tbsp

Spring onions 2 tbsp chopped finely

Egg 1/2 beaten

Red chilli whole 4 

Salt

 Sugar 2 tsps

Sunflower oil 

Method

Marinate the chicken in maida .cornflour,egg,Red chilli,salt,sugar.

Fry in oil for 10 mints.

In a wok,heat the oil add the ginger ,garlic, red chillies.saute for1 mint.

Add the cashews,stir, add the  onions and the capsicum,remaining sauces,add in the pepper powder.

Stir for a mint.add the chicken and the spring onions.stir well

Add 1/4 cup water   Check if chicken is cooked well and check for salt coz the sauces already contain it

Serve hot!

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Green gram /brown lentil Curry

This is a very nutritious lentil curry.I always see to it that my family have this at least once a week,of course with a change  of the lentils.Its easy to prepare  and goes well with soft buttered chapathis and appams.

Ingredients:

Green gram 1/4 cup

Mambyre lentils( brown lentils) 1/2 cup

Onion 1 tamato 1 

Garlic cloves 2

Green chillies 2 slit

For tempering:

Oil 2 tbsp

Mustard seeds 1 tsp

Red kashmiri chilli 2 

Curry leaves few

Garlic 2/3 cloves Chopped

Small jeera1/2 tsp

Pwds

Red chilly pwd 1 tsp

Corriander pwd 1 1/2 tsp

Salt

Corriander leaves for garnish

Method:

1.wash and soak the lentils overnight  .

2. dump all the ingredients into the pressure cookEr aand cook for 10 mins after the whistle.

3.heat oil in small frying pan and add the mustard and jeera,add the garlic,red chilli pwd.,curry leaves.stir well

4.Lower the heat and add the masalas,taking care not to burn them.

5. Once done add this to the cooked lentils.

6.adjust the chilles according to taste

7. Add the salt and corriander leaves.

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ORANGE ALMOND CAKE

The season of cakes and bakes.Yum is the word,i just wish i could load and share with all u gals out there how i enjoy and loath at baking cakes and pastries.In due course of time I will be, adding in a lot more of my collections.Enjoy this wonderful almond orange cake .Just take care not to over bake coz u need the softness of this cake to bloom !

INGREDIENTS:

flour 1/2 cup

eggs 3

baking pwd. 1 tsp

sugar 1 cup 

butter 100 gms

orange juice of 1

orange peel of 1

almond ground 100gms

method

beat the butter to smooth 

add the sugar.i powdered mine for better and faster results.

after beating for 5 mins ,add the eggs one at a time.

sift  flours baking powder onto the batter 

lastly add orange juice and the rind of one orange.

bake for 20 to 25 mins.

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Potato stuffed roti/aloo parantha

s getting cold ,and sometimes a.   rizzlethe and there.The weather is.  1. Gautiful and my little toddler genius just looks at me with his grin,and the whole world just falla apart  when he sees his favourite aloo parantha.The aloo filling that I make is a little spicy and ketchupy,!He loves it that way.So do we:-) A wonderful tiffin solution for all the busy moms.I make my filling before hand and refrigerate it.So when the need arises make paranthas and do the rest .

Ingredients

Potatoes 4 big(boiled and smashed)

Onions   2

Tomatoes  2

Ginger garlic paste 1 tsp

Slit green chillies 1

Pwds

Turmeric  1/2tsp

Red chilli pwd 1 tsp

Tomato ketchup 2 tbsp

Salt to taste

Jeera pwd 1 tsp

Pav bhaji masala1 tsp

   Method

In oil,saute the onions to soft .

Add the ginger garlic paste,all pwds and then give it a good stir and cook for a min.

Add the tomatoes,.note the tomatoes should be ripe and juicy.

Add the ketchup and check for spiciness.

For me I need my paranthas to be on the spicier side of my pallette.

 I add 2 tbsps of red chilly powder to the Masala.

U can adjust the ketchup too for this recipe.

Add the potatoes and stuff the paranthas.

For paranthas :

1 kl atta

Water to knead

Salt 

Oil 1 tbsp

Knead all the ingredients to a perfect dough.

Now by perfect i mean not too soft nor too tight.

Place the stuffing in the middle of the flattened parantha and fold it into a ball and roll again

The filling will not puff out if the dough is kneaded well.cook and serve with a blob of homemade butter .

Enjoy!

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Paneer do pyaz/fried cottage cheese in rich gravy

Since I have just started on my blogging journey ,that too food blog, oh  man ,this is tough and its the interest n enthusiasm in me that keeps going .With the kids and household chores,still I catch up the time in between to go tap tap n tap:-) Since we all r foodies ,in my house ,that is,breakfast,lunch n dinner are like, soap operas,one day its stuffed rotis ,or the other day its veg Curry's and appams,and the next day could just go as plain boiled eggs and bread.But at any ways all love surprises and so I. Just hunt for new recipes FroM friends and family and the net.
Ever since the internet bloom,food is like elastic stretched to its limits,recipes and mix n match .And so everyone knows almost everything on how to prepare the most comfort and cozy recipes one could devour into, from the top hotels and restaurants

Now fpr this recipe,paneer do pyaz,its a side dish,well not much gravy but thats where u catch this authentic spice and aroma ,

Rich lovely colour and the smell of the fried paneer fills your pallets .

Goes well with rotis n chapatties .

Ingredients:

Paneer 250 gms

For marination:

Red chilly pwd 1 tsp

Ginger garlic paste 1 tsp

Turmeric pwd.1/4 tsp

Flour 2 tbsp

Corn flour 2 tbsp

Salt to taste

A litlle water just to mix all up

For the gravy:

Oil 3 tbsp

shahi Jeera ( cummin)1/2 tsp

Whole red chilli( kashmiri chilli)1

Onions 2 big chopped finely

Ginger garlic paste1 tsp

Green chillies 1 chopped 

Tomato (big 1)and capsicum small (1) each(made into a thick paste)

Powders:

Turmeric ppwder 1/4 tsp

Red chilli 1tsp

Coriander 1 tsp

Salt to taste

Kasthuri methi 1 tbsp

Cashew nut paste (8 nos,. )

Fresh cream 1 tbsp

Method:

marinate paneer in the mentioned ingredients for 15 mints.

Fry in oil just to golden brown

Lay on paper towel

In oil add the jeera,red chilloes and onions.saute till translucent

Add the ginger garlic paste,chillies

Cook till raw smell disappears

Add in the pwds and 1/2 cup water and combine well

Take care the masala should not burn

Add the tomato and capsicum paste.cook for 5 to 6 mints

Add the paneer ,mix well,add the cashew paste and the fresh cream

Garnish with corriander

(If you want more gravy add milk1/2 cup)

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THALESSERY BIRYANI...A LITTLE DIFFER:)

Biryani ,the word comes to mind when u have a party,weddings,anything to do with happiness ,u could say.
My bro.just cooked this dish,and passed it on saying that didnt get enough of it!Ya we r all good cooks,no gender bias,here when it comes to Kitchen Fiesta.thats my kitchen.He mixed and matched mom's recipe along with the original one ,and it turned out great.

ingredeints:

1 kl chicken cut into biriyani pcs.

for marination:

turmeic pwd. 1/4 pwd 

corriander pwd . 1 tsp

chilli pwd. 1 tsp salt 

curd 1 tsp

for the masala:

onions 4 big sliced thinly

tomatoes 2 sliced thinly

ginger garlic paste 2 tbsps

green chilli pastes 3 tbsps

powders:

turmeric 1/4 tsp

corriander pwd 1 tbsp.

red chilli pwd 1 tsp 

garam masala pwd.1 tsp.

salt to taste 

ghee 1/4 cup

Knor masala cubes(optional) 1

lemon juice of one lime

for the rice:

biriyani rice (of ur choice)1 kl washed and drained

water is 1 cup rice =1 1/2 cup water boiled

garam masala whole :

cardamom 1 cloves 2 cinammon 2

salt to taste

method:

marinate the chicken pcs and fry in oil till half done,and keep aside reserve the oil .

wash and drain the rice,

heat the ghee and fry  the onions to translucent ,add the ginger garlic paste and the green chillies

after stirring for 15 mins and the raw smell of the pastes r gone add the pwds mentioned above.

add the tomatoes and smash well,

add the Knore cube and stir,adjust the salt to your taste.

add the fried chicken,toss well and cook in the masala stirring  ocassionally

add lemon juice of one lime to enhance the masala

Prepare your rice:

heat ghee add the onions and the garam masala wholes,add the boiled water ,add the salt

add the rice (drained well).adjust the salt.

cook the rice till 3/4 done 

dum cooking:

Now take out half  of the rice and add the masala add other half rice on top of the masala.

cover will foil and lid it well tight.

garnish with fried nuts,currents,mint ,corriander leaves,onions.

Note add the reserved fried oil on top of the layered rice ,this will also boost the aroma of the biryani.

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Vanilla chiffon butter cake

Actually this should have been my first cake post,OK now I am just not being overconfident but when it comes to cakes :-) ,my baking spirit s are hiiiigh:-) I just love cakes however I try new ones my cake darlings never let me down.Always chocolate cakes r our favs,I suppose everyone's !So here's one of my collection ,Vanilla chiffon cakes,oh yes Chiffon it is,this cake is soo soft that it was shaking like a jelly.

        Now baking this cake could b tricky but believe me it  is easy,that is if you are a regular Baker :-) There has been a problem for some of you whose cakes,ie,after baking would leave a depression in the middle.Now that's because you have faultered with the measurements,so do take care.
This cake is a basic one to birthday cakes.So go ahead and bake them gals:-) :-) :-)-)

Vanilla sponge cakes yields 2 ,8" layer or 24 standard cup cakes,lightly spray your cup cakes with pan grease before pouring the Batter.

Also a note ,parchment paper is the best for baking cakes as you want clean result

Ingredients

Large eggs at room temp.200 gms(4)

Granulated or castor sugar 400g(2 cups)

Whole milk 8 fl. Oz.(1 cup or 237 ml)

Unsalted butter112 g (8 tbs)

Vanilla extract 1 tbsp

All purpose flour 260gms(2 cups)( you could sub in cake flour here at 250 gms)

Baking pwd.10 gms(2tsp)

Salt 1/4 tsp

Method:

In the bowl of your mixer,whisk the eggs on high speed untill the eggs become foamy,and then gradually add the sugar slowly in one go.

Beat the eggs for about 5 to 7 mints until you reach that ribbony stage.

Meantime heat the butter and the milk in microwave /stove top and reserve it warm,coz you will have to add it that way.

Also have you flour,baking pwd.and salt sifted

Once your batter has reached ribbony stage,add the dry ingredients  at once with beater off and slowly start again in slow speed at first,then increase it slowly till well incorporated well.off

Now ,take a clean bowl,take out 2 cups of ur cake batter and then add into the milk butter mixture.

Mix well and then add this back to the rest of the cake batter and finally mix all together.

Add vanilla essence and pour to cake pan and bake for 25 to 30 mins 

For baking in oven ,350 f for 25 mins and lower the temp. To325 f  till the cake is done 

But i feel the stove is better.

Let your cake cool and then turn over to your serving plate and the rest is yours....

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COLESLAW

This is the inside recipe that i got from the KFC itself.Actaually its all in kls.but i have reduced it to cups size.
INGREDIENTS:
2 1/2 cups shredded cabbage
1 carrot chopped, very  small
1 onion chopped small
1 heaped tsp of white pepper
1 tsp of sugar
mayo 4 tbsp
just mix eveything up and chill before use.

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TANDOOR CHICKEN

CHICKEN TANDOOR,the best result is when u have a tandoor to make this ,in handy!this my personal recipe,the trick is obviously the marination.The more time it's set for indulging into the spices ,the tastier it gets:)
Ingredients:
chicken 1 kl
ginger garlic paste in vinegar 2 tbsps
tandoori masala 1 tsp, salt to taste
a pich of turmeric
1/2 cup curd
garam masala 1/2 tsp
green chilli past 1/2 tsp
1 tsp of cornflour
1/2 of a beaten egg
method:

 marinate all the ingredients to the chicken well and set aside for 12 hrs.
prepare the tandoor and cook till done :)
for frying :
if you dont have a tandoor ,deep fry in oil.
15 mints on each side in low flame 
note: when frying add the entire marinade along with the chicken into the oil.

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HOMEMADE MASCARPONE CHEESE

What more can u say for when u have a homemade mascarpone cheese ! This beautiful  Italian cheese is used  for many desserts like Tiramisu,Swiss rolls,Chocolate mousse,Ice creams,.... so the list goes on:)

Ingredients :

heavy cream 2 cups

lemon juice of 1 lime

method:

just heat the cream for 3 mins and add the lemon juice to it. stir well for few mins. to boiling point or till the cream coats the back of the spoon.

Drain into a muslin cloth.I left mine in the fridge in a bowl.Thats it!I had a 1 1/2 cup of this cheese :)))

you should use this cheese immediately for your preparations coz its homemade after all,but worth the effort.

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SWISS ROLL WITH MASCARONE CHEESE AND NUTELLA BANANA FILLING

I have tried so many swiss rolls at home and believe you me this is super best recipe i have ever found!
Soo soft that when rolled, the cake just stays rolled even when u try to straighten it:)
Ingredients:(recipe courtesy:hadia's labanese cusine)
6 eggs separated
6 tbsps siefted flour
6 tbsps sugar (powdered)
1 tsp vanilla essence

method :
1.beat  the egg whites on slow speed for 1 min.and then increase the speed to full speed till the egg whites turn full fluffy white
2.add the sugar, a tsp at time

3.once well incorporated well ,add the egg yolks ,vanilla essence,flour.Now beat for a mint and use a spatulla for the rest of the batter to fold in well.Grease pan with oil and lay parchment paper.
4.bake in preheated oven 200 c for 10 to 12 mins.,(pan size 37'x25')
NOTE: check the oven conditions, mine took 30 mins to bake :)but the end result was goooood.

the cake is ready once if the toothpick inserted comes out clean.Remove the butter paper.
Turn over the cake on to a clean kitchen towel and roll at once,let it cool.
for the filling:
nutella  2 tbps
mascarpone cheese 200 gms
banana smashed 1
banana chopped 1
1.mix all the ingredients and refrigerate  for half hour,except for the nutella
2.spread the nutella on the cooled cake, and then add the cheese filling.roll over the cake again.
for the ganache:
200 gms semi sweet chocolate
3/4 cup heavy  cream
1 tbsp sugar
1tsp butter
1.heat the cream and pour over the broken pcs of the chocolate in to a bowl.Add the butter and the sugar,stir and cool it aside.pour it over the swiss roll and garnish with almond flakes

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HAMOUR BIRYANI

A perfect meal for the weekends.This fleshy fish is perfect for special occassions.Fish biryani is the easiest to make,when it comes to others like chicken ,beef ,mutton,etc.
INGREDIENTS:
hamour fish 1kl
onions 1 kl.sliced
ginger garlic paste 1 tbsp
green chilli paste 1 tbsp
tomatoes 1/2 kl
powders needed:
turmeric pwd 1/2 tsp
corriander pwd 1 tsp
jeera pwd 1/2 tsp
garam masala pwd 1 tsp.
pepper pwd.1/2 tsp
salt to taste
biryani rice of your choice 1 kl,washed and drained(4 cups)
mint leaves 1/2 cup
corriander leaves 1/2 cup
curry leaves 2 strands
lemon juice of 1 lime
FOR RICE:
ghee( for rice )1/2 cup
garam masala whole cloves 1,cardamom 2 ,cinnamom 1 "
for garnishing fried onions ,cashews and raisins
hot water 6 cups(1 cup rice=1 1/2 cups of water)
METHOD:
1. first marinate the fish in a pinch of turmeric and red chilli.(each of 1/2 tsp)
2.shallow fry the fish in oil ,only for few mints,keep aside.
3.in the same oil the fish was fried in, add the onions,saute till they are translucent
4. add the ginger garlic paste and the green chillies ,cook for few mints.
5.add all the pwds,and the tomatoes mentioned above and add 1 cup water .cook for 15 mints
6. add the fried fish and leaves,lemon juice
7.cover and simmer for few more mints
8.be careful not to sitr well as the fish might crumble.
9 in a big vessel add the ghee ,when hot add the whole garam masala and the hot water
.When the water is boiling add the drained rice and cover and cook till 3/4  of the rice is cooked.
10.Dum Layering:Take out half of the rice and fill in the fish masala,and top it with the rest of the rice.
11.prick holes all through the layered biryany for the heat to get through
12 garnish finely with fried onions and cashews ,raisins.
NOTE: I usually take out the fish and layer it on top of the rice so they don't break off.
         

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LADIES FINGER /BINDI MASALA

This is one of my favourite veggies ,so I grow them in my kitchen.My first try out at this recipe and it has turned out well.I remember I used to have it from gujarathi friends:-) That's where ,we actually started having fun eating vegetarian food.Back then my mom used to mix Gujarathi and Kerala flavours in her cookings.

Ingredients:
 Ladies fingers/bindi 1/2 kl
jeera 1 tsp
oil 3 tbsps
Cummin pwd 1 tsp
fennel pwd 1 Tsp
corriander pwd 1tsp
onions 2 small ,chopped finely
turmeric pwd. 1/2tsp
chilli pwd1/2tsp
garlic chopped finely1/2tsp
green chillies 1 chopped finely
Salt to taste
onions 1 Big chopped
tomato 1
Jeera pwd 1 tsp
corriander pwd 1 tsp
PAv baji masala a pinch


Method
1. Heat oil in nonstick pan and add the jeera seeds,fry the onions in low heat.keep stirring well.
2.Then add the garlic ,cummin, fennel ,corriander powders,a little salt,check not to burn the masala.
3.Off and let it cool.
4. Wash and pat dry the bindis on kitchen towel.Slit carefully in the middle only,like a pocket ,so the masala can stay well packed inside.
5.Place the masala,into the bindis and keep aside.
6.Heat oil and fry in low heat carefully so the masala will not come out.
7.In that time,fry the chopped onions to slight golden brown,
8. Add the jeera pwd,corriander pwd,salt,pav baji masala.
9Add the chopped tomatoes,salt to taste,stir well .
10.check the bindies and take them out of the oil
11.place them in masala and toss them.
Note :I just love to eat these with plain chapathis and dal:-)

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MUTTON LIVER FRY

INGREDIENTS:
1.1/2 kl mutton liver
2.oil 2tbsp
3.onion shallots chopped 1 cup
4.curry leaves few
5.ginger garlic paste 1 tbsp
6.vinegar 1tsp
7.tomato paste 1 cup
8.green chillies slit 4
9 red chilli pwd.2tbsp
10turmeric pwd 1/4 tsp
11.jeera pwd 1 tsp
salt to taste
yogurt 1/2 cup
method:
1.soak the liver in yogurt for 1/2 hr and then wash well and keep aside.
2.Inpressure cooker, fry the shallots in oil and add the curry leaves and the ginger garlic paste .stir well.
3.add the pwds and the tomato paste.combine well.add the liver and salt.
4.close the lid and cook for15 mints.after the whistle.
5.check if done and then add the green chillies ans simmer for 5 mints.garnish with corriander leaves.
6.serve with rotis and naans:)

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FRIED BANANA RICE PUDDING/KAI CURRY

Actually this is a traditional sweet,with a little variation.stays in the fridge for a long time,and best when eaten cold.
INGEDIENTS:
ghee rice 1/2 cup(the small version)soaked in water for 1 hour
sugar 1/4 cup
coconut milk 1 cups thick
1/2 ltr. fresh milk(i used long life brand)
chana dal cooked 1/2 cup
ghee 1 tbsp
cashews 1 tbsp
sulthanas 1 tbsps
plaintain bananas 2
cardamom pwd (1 tsp)
method:
1. cook  the bananas in the cooker  for 3 to 4 whistles
2.and smash and make balls.Deep fry them in oil.

3.grind the soaked rice and the coconut milk,and sieve them.
4.pour the mixture into a vessel,add the fresh  milk ,sugar and reduce it in low heat,stirring slowly.
5.once the mixture is about to thicken add the dal,fried bananas,stir well .
6 careful not to thicken too much.
7.add the fried nuts in ghee.At last add a pinch of salt,cardamom pwd.leave it to cool.Add sugar if needed.
I love it the next day,from the fridge.:)                                     

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Fish molly

FISH MOLY

Ingredients:

pomphret 1kl

onions 3nos.

garlic crushed 1/2tsp.

tomatoes 1 small

curry leaves few

coconut milk thick 1 cup 

green chillies slit 3nos.

turmeric pwd. 1/2tsp

corriander pwd.1/2 tbsp.

pepper pwd. 1tsp.

salt to taste

Method:

1In coconut oil,add the 1 tsp mustard seeds.after crackle add the onions,fry till soft.

2.Add green chillies,garlic,pwds,salt,cook few secs.

3.Add the thick coconut milk,mix well and add the fish.

4.Serve with garnished curry leaves.Serve hot.                                                       
                                               sp
   

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