Onam Special!!

Hi !!!!!

Advance Onam wishes

 for a change try to cook some sea food on keralite way!!!!!!

 

You  really like it, dont surprised by the name, just cook and taste the dish,

 

Bon Appetit'

 

 

Elayil Pollicha Meen

 

Kari meen (block pearl spot) or white pomfret   - 8 large pieces

Plantain leaves                                      - A few

For making the paste:-

Shallots(Kunjulli)                                  - 6 nos

Garlic pods                                           - 6 nos

Ginger                                                  - 1" piece

Mustard seeds                                      - 1 pinch

Turmeric powder                                  - ½ tsp

Pepper powder                                    - 1 tsp

Chilly powder                                       - 1 tsp

Paprika powder                                    - 1 tsp

Oil                                                        - 2 tbsp

Vinegar                                                - 1 tbsp

Salt                                                      - As reqd

 

Method:

1) Wash, cut and clean the fish using lemon juice and salt. Pat dry.

2) Grind together the ingredients for making the paste without adding water.

3) Marinate the fish with the paste for an hr.4) Wrap the fish pieces in cut banana leaves.

5) Insert a toothpick at both ends to hold the leaves in place.

6) Baste the leaves with some oil and bake in an oven or steam in a cooker.

 

 

 

Naadan Koonthal Fry

 

Calamari(Koonthal)                                          - 1 kg

Onion(big)                                                        - 2 nos

Ginger paste,  Garlic paste                                - 1 1/2 ts         

Green chillies (split)                                           - 5 nos

Red chilly powder,  Turmeric powder                - 1 tbsp

Coriander powder , Cumin seeds(Jeerakam)     - 1 tsp

Tomato(small)                                                  - 1 no (optional)

Shredded coconut                                            - 1/2 cup

Curry leaves                                                     - A few

Coconut oil                                                       - 2 tbsp

Salt                                                                  - As reqd

 

1) Clean and cut the calamari into small squares.2) Marinate them with little chilly powder, turmeric powder and salt.3) Heat oil in a frying pan.4) Add the green chilies, curry leaves, cumin seeds and then the onions. 5) Fry until the onions are brown. 6) Add ginger and garlic paste fry well.7) Add chilly powder, turmeric powder and coriander powder.

8) After the spice powder gets fried in the oil, add in the tomatoes and a bit of salt.

9) When the tomatoes are done, put the calamari pieces in and fry them in the oil.

10) When the calamari is half cooked, add the shredded coconut and stir until the fish is fully cooked.

 

 

Crab Piralan Recipe

 

Crabs(large) (Approximately 5 lbs)                               - 2 nos

Red onion(medium)                                                      - 3 nos

Ginger(chopped)                                                          - 2” piece

Garlic pods(chopped)                                                   - 5 nos

Chilly powder                                                               - 2 tbsp

Coriander powder                                                        - 1 1/2 tbsp

Turmeric powder                                                          - ¾ tsp

Tamarind paste dissolved in 1 cup hot water                  - 1 ½ tsp

Fenugreek powder                                                       - ½ tsp

Salt                                                                              - As reqd

Water                                                                           - 1 cup

Curry leaves                                                                 - A few

Oil                                                                                - 5 tbsp

 

Method:

For cleaning the crabs:

 

1) Wash the crab well. Ensure that all dirt from the shell is removed. Wash it with a bristle scrubber if required. 2) Remove legs and claws and break each into two and crack the bigger pieces – this will help the spices to get to the meat easily.3) Remove the top shell and discard.

4) Clean the meat that is in the bottom shell. 5) Pull out and discard all the brown/ash color ‘ligament’ parts. 6) Clean the meat well by removing all the yellow/brown gooey stuff.

7) Cut each into four pieces.

 

For making Crab piralan:

1) Heat oil on a medium high heat in a pan.

2) Put in curry leaves and stir. 3) Add ginger and garlic and sauté.

4) When it is light brown, add sliced onion and sauté till golden.

5) Reduce heat to medium and add chilly powder, coriander powder, turmeric powder and fenugreek powder and roast well. 6) Add the tamarind mixture and mix well.

7) Raise heat to medium high and add the water and bring to a boil.

8) Add salt and mix well. 9) Add the crab pieces and mix well.

10) Cook covered, mixing occasionally. Cook for about 15 minutes, remove cover and cook until the gravy is thick enough to coat the crab.

 

 

Karimeen Pollichathu

 

500  grams skinless firm white fish slices or pieces well washed

1  tablespoon(s) finely sliced garlic

1  tablespoon(s) ginger juliennes

4  green chillies slit

1  medium onion(s) finely sliced

1  teaspoon(s) red chilli powder

½  teaspoon(s) turmeric powder

1  small raw mango sliced or tomato chopped

2  cup(s) water

1  sprig(s) curry leaves

2  tablespoon(s) oil

salt to taste

 

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4  minutes. Add the turmeric powder, red chilli powder, curry leaves and salt. Saute briefly.

Add the water and raw mango slices / chopped tomato. Bring to a boil. Drop in the fish and mix gently. Cover and cook on low for about 10  minutes or till the fish is cooked and the gravy is semi-dry.

 

 

fish names from tamil to english

Dear All, 


I know many of them trying hard, browsing page after page, looking for fish names in our regional language , especially when you are living in abroad, stop searching take a print out of the below and paste it in the kitchen!!!!

From Tamil to English

Kilanga Meen                                           - Whit fish

Kola Meen                                                - Flying fish or saw fish

Sankara Meen                                          - Red Snapper

Madavai                                                    - Mullet

Sheela Meen                                             – Barracuda

Viraal                                                         - Mural

Parai                                                           - Malabar trivially

Soorai                                                         - Little Tinny

Kerai (sundam)                                          - Yellow fin Tuna

illa(eye-la)(or Kanagnkelluthi)                  - Indian Mackerel

Kendal (not kendai) , seenavarai              - Indian goat fish

Mutta kanawai                                           - Cattle fish

Oosi kanawai                                              -  Squid

Kelluthi                                                       - Marine cat fish

Thera (variety of parai)                              - Leather skin

Thirukkai                                                    - Whip tail sting ray

Pothal , athul                                               - Indian Halibut

Sura                                                             - Shark

Koduvai                                                       - Sea bass (Singapore fish head curry)

Panna                                                           - Cod

Seepu Thiratai                                             - Spade fish

Kili mooku                                                   - Parrot fish

Vavwall                                                        - Pomfret

Mathi                                                            -Sardine

Vaalai                                                            -Ribbon fish (gana ulaganathan special)

Vilongu                                                         -Eel

Kendai                                                         -Carp

Eraal                                                            -Shrimp

Kilanga Meen                                             - White fish

Kola Meen                                                  - Saw,Gar fish

Nethili Meen                                               -Anchovies

Tuna                                                             - Soorai

Seer                                                             - Vanjiram

Kari meen                                                   - Block pearl spot

Hope it will be much use Full for you!

Sasi's Request- here itis - sambal prawns

Sambal Prawns:

Ingredients:

3 tablespoons oil

500g fresh medium prawns (40 count sizes per kg)

1 tablespoon tamarind juice (1 tablespoon tamarind pulp, soaked in 65ml water, squeezed and strained to obtain juice)

1 onion, thinly sliced

1 tomato, cut into wedges

1 teaspoon salt

1 teaspoon sugar

Coriander leaves, for garnishing

Ingredients for Seasoning Paste:

12 – 15 dried red chillies

10 shallots, peeled

3 cloves garlic, peeled

2 slices fresh ginger

1/2 teaspoon belachan (dried shrimp paste) or fresh shrimp 5 to 6 pcs can be added

Method:

Peel and devine the prawns. Rinse and set aside.

To make the seasoning paste, slice the chilies into short lengths, then soak in hot water for about 10 minutes to soften. Discard the seeds. Grind the chilies and the rest of the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.

Heat the oil in a wok over medium heat and stir fry the seasoning paste until fragrant, about 5 minutes. Add the prawns and stir-fry until they change color, about 2 minutes. Add the tamarind juice, onion, tomato, salt and sugar, and gently stir-fry until the prawns are cooked, about 2 minutes.

Transfer to a serving dish, garnish with coriander leaves and serve with steamed rice.

Sasi's Request- here itis - Singapore chilly crab

Singapore Chilly crab:

Ingredients

1 Medium sized Crab

3 tbsp. Oil

8 cloves garlic, chopped

8 fresh Red chili, chopped

2 eggs

2 spring onions, sliced

1 ginger, grated

2 tablespoon lime juice

2 table spoon sugar

4 tbsp ketchup

1 teaspoon corn flour (substitute with corn starch)

1/4 teaspoon sea salt

Mix the following for the sauce:

1 cup water

4 tablespoons ketchup

2 table spoon red chilly sauce

2 tablespoons sugar

1 teaspoon corn flour

1/4 teaspoon salt

Method

Heat the oil in a wok over high heat, Add garlic and stir-fry for 1 minute, Add the chilly, stir-fry till fragrant.

Add the crab. Let it simmer, gently stirring occasionally for around 10 minutes, when the crab shells are nice and red. Mud crab may take a little longer. Add sauce ingredients.

Add small amounts of water if the sauce starts to caramelize. Remember this should be a thick sauce that sticks to the crab shells.

Break eggs, Toss in the beaten egg and stir in for around 30 seconds. You may like to have ½ a teaspoon of corn flour in a little hot water (1 tablespoon), just to toss in if the sauce does not thicken enough. Stir in the coriander and chopped spring onions.

Serve with steamed rice.

Butter Chicken/ Gobi Manchurian

To make traditional butter chicken u need to cook tandoori chicken first, then has to cook in makhani gravy. This makhani gravy is the one of the main basic gravy used in Indian cooking.

Try to prepare makahni gravy in bulk and keep it in freezer, u can make out more than 10 varieties gravy Out of this makhani base gravy.

(Ex: paneer makhani, vegetable makhani)

Butter Chicken / Chicken Makhani / Chicken tikka Masala

For Tandoori chicken:

Ingredients:

Chicken (1/2 breast and leg) - 1

Red chilly powder - 2 tsp.

Garam Masala Powder - 1 tsp.

Ginger paste - 1 tsp.

Garlic paste - 1 tsp.

Green chilli paste - 1 tsp.

Chat masala - ½ tsp.

Yogurt (curd) - 1/2 cup (with out water )

Lemon juice - 2 tbsp.

Salt to taste

Butter (for basting)

Method:

1. Thoroughly clean the chicken. Prick it with knife or fork all over and make slits diagonally.

2. Apply a mixture of red chilly powder, salt and lemon juice all over the body and marinate it for 30-45 minutes.

3. Churn the yogurt and add ginger, garlic and green chilly paste, garam masala and mix well.

4. Pour this yogurt mixture over the chicken and toss so that it gets coated well all through, with the paste. Force some mixture in the slits. Marinate it for 6-7 hours.

5. Brush the chicken with little oil. Then put it in a grill and cook for about 20 minutes (almost cooked). Finally basting the chicken with butter and again roast it until fully cooked.

Ingredients for Makhani Gravy:

Tandoori Chicken - ½ no

Butter - 50 gms

Cream - 1 cup

Tomato puree - 4 cups

Garam Masala Powder - 2 tsp.

Red chilli powder - 1 tsp.

Coriander powder - 1/2 tsp.

Ginger paste - 1 tsp.

Garlic paste - 1 tsp.

Green chilli paste - 1 tsp.

Cashew Paste - 5 tsp (soaked and grounded in to fine paste)

Salt to taste

Chopped green coriander leaves for garnishing

Method:

1. Take ½ tandoori chicken and cut it into pieces.

2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and sauté for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.

3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.

4. Add little water just enough to make thick gravy and bring it to boil on high. Cook until the oil float on the top, reduce the heat and add chicken pieces.

5. Stir gently to coat all the chicken pieces with tomato gravy. Add the ground cashew Add 1/2 cup cream and simmer for 10 minutes.

Garnish with coriander leaves and rest of the cream and serve hot.

Tips:

In the same gravy add fried paneer instead of Tandoori chicken; will become paneer butter masala.

Same tandoori chicken u can use it to make paneer tikka, only thing is u ve to add diced onion, capsicum, tomato on the skewer.

U can serve tandoori chicken separately; boneless chicken cubes marinate and cook will become chicken tikka.

When ever cooking Indian gravy add a dash of sugar on the finishing stage to enrich the taste.

Bon appetite!!!!!!

Gobi Manchurien:

Ingredients:

1 Medium Gobi/Cauliflower - cut into florets

1/2 cup Cornflour

1/2 cup All Purpose Flour/Maida

2 Tbsp Soy Chili Sauce

2 Tbsp Green Chili Sauce

1 tsp hot Red Chili Powder

3 Tbsp Tomato sauce

1/2 Capsicum- Sliced lengthwise

1 Big Onion -Sliced

1 tsp Butter -melted

4 Garlic Cloves- Chopped finely

1 Tbsp Ginger-Garlic-Green chili paste

2 Green chilies - Chopped finely

1/2 inch Ginger- Sliced into thin strips

Few celeries chopped (optional)

Oil for deep frying

Method:

Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt (as per taste) along with little warm water to make a thick paste.

Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.

Now in a kadai heat little oil and fry onions till transparent. To this add chopped garlic cloves and fry them until transparent.

Now add green chilies and ginger and then add in capsicum and fry them for a min. Note that capsicum should still remain crispy.

Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and sauté it for a few secs.

To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Tip: Bajias should not be hot here.

This is to maintain the crispiness even after added to the sauce mixture)

Garnish with fresh coriander leaves and serve hot.

Tip:

Fry paneer instead of gobi and use the same method will become paneer manchurien.

Use minced vegetables marinate and shape like ball and fry it, use the same method will become vegetable manchurien.

Bar Be Que dishes u can make easy at home

Pepper steak with tomatoes

Ingredients (serves 4)

1 tablespoon olive oil

4 (250g each) beef sirloin steaks, trimmed

2 tablespoons cracked black pepper

Olive oil cooking spray

500g cherry tomatoes

1 bunch lettuce

Potato salad, to serve

Method

Rub both sides’ steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.

Spicy Indian Chicken Bbq

Ingredients

12-15 chicken drumsticks

1 teaspoon ginger paste

2 teaspoons garlic paste

6-8 fresh mint leaves, washed and chopped

1 cup fresh coriander leaves, washed and chopped

1 pinch turmeric powder

2 inches cinnamon sticks

5 cloves

4 green chilies, washed, ends trimmed and chopped

1 teaspoon black pepper

2 teaspoons white vinegar

2-3 teaspoons cashew nuts paste

Salt

Method:

Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.

Gently, make thin slits on the chicken drumsticks.

Marinate those with the above prepared ground paste.

Cover and refrigerate overnight {or for 24 hours}.

Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.

Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.

Garnish with green chilies and cashew nuts.

Method - 2

INGREDIENTS

3 pounds bone-in chicken pieces

3 tablespoons fresh lemon juice

1 tablespoon meat tenderizer

2 cups plain yogurt, divided

3 tablespoons ground cumin

2 tablespoons ground coriander

1/3 cup chopped fresh cilantro

2 teaspoons paprika

1/2 teaspoon ground turmeric

2 teaspoons salt

1 teaspoon ground black pepper

6 cloves garlic, minced

Method:

Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.

Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.

Preheat grill for medium heat.

Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Lamb skewers with lemon and garlic

Ingredients (serves 4)

500g lamb leg steak, diced

1 red capsicum, cut into 2cm pieces

2 garlic cloves, crushed

1 lemon, juiced

1/2 teaspoon dried mint

1/2 cup low-fat yoghurt

4 large baby potatoes

Olive oil cooking spray

80g salad leaves

1 cucumber, thinly sliced

Method

Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.

Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.

Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.

Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.

Chilly barbecue prawns with coriander pesto

Preparation Time 20 minutes

Ingredients (serves 6)

24 large prawns, peeled leaving tails intact, divined

1 tbs peanut oil

1 garlic clove, crushed

2 tsp finely grated fresh ginger

2 fresh red chilies, finely chopped

Coriander pesto

1 bunch coriander, roots trimmed, washed, dried, coarsely chopped

80g (1/2 cup) whole roasted salted cashew nuts

2 tsp finely grated lime rind

1 garlic clove, crushed

160ml (2/3 cup) peanut oil

35g (1/3 cup) desiccated coconut

Pinch of salt

Method

Combine prawns, oil, garlic, ginger and chilly in a large glass bowl, and set aside for 5 minutes to develop the flavors.

Meanwhile, to make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor, and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface directly with plastic wrap and set aside until required.

Heat a barbecue or char grill on high. Add the prawns and cook for 2 minute each side or until prawns curl and change color. Remove from heat.

Arrange prawns on a serving platter. Serve immediately with coriander pesto.

Barbecue-roasted baby potatoes

Ingredients (serves 8)

1kg small chat potatoes

Olive oil cooking spray

2 teaspoons sea salt flakes

Method

Soak skewers in cold water for 30 minutes. Drain. Preheat barbecue grill plate on medium heat.

Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water. Cut potatoes in half. Thread onto skewers.

Spray potatoes with oil. Sprinkle with sea salt. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp

Barbecue marinated chicken fillets

Preparation Time 30 minutes

Ingredients (serves 4)

4 small chicken fillets

1/2 cup smoky barbecue sauce

500g potatoes cut into 2cm pieces

3 corn cobs, peeled, washed

2 zucchini, trimmed, sliced lengthways into strips

1 tablespoon olive oil

2 garlic cloves

1/2 cup flat-leaf parsley leaves, chopped

125g cherry tomatoes

Method

Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.

Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.

Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.

Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.

Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables.