Hello there!Hailing from the beautiful backwater surrounded Kuttanad in kerala,the dishes usually prepared by my mom had been the typical syrian christian ones..with Non veg mostly sea-food being compulsory three times a day..!Believe me…I am telling the truth…Taken after my mother or Amma as I call her..we too cant almost do without Non- Veg in our diet..well atleast for lunch and dinner.
Recently after reading a newspaper article on health,me and my hubby decided to avoid meat for two entire weeks..So it would be sea food instead..Fish,Prawns,crab etc..The fish curry I usually prepare at home is the typical Kottayam Style Red Fish Curry..I love it and can never ever get fed up of it…ever..same goes for my 3 kids too.. 🙂 .Occassionally I prepare Thenga aracha Meen curry~Trivandrum Style for my husband..when he craves for Mil’s Fish curry.
One day ,my hubby told me about the Fish curry he had eaten on his visit to his friend’s home in Thrissur during his college days..Eversince he has been asking me to prepare that for him.I asked my friend here who hails from Thrissur and she gave me the recipe.What my hubby said was true!Its extremely delicious!!
- Fish – 1kg (Cleaned and cubed)
- Coconut Milk- Take from 1 coconut
- Shallots(small onion) – 3
- Water- 2cups
- Ginger- 1 inch Piece
- Green Chillies- 2(slit into 2)
- Chilly Powder- 3 1/2tsp(depending on your spice levels)
- Turmeric Powder- 1/2 tsp
- Fish Tamarind (kudampuli) – 3 to 4 pieces
- Salt -to taste
- Curry Leaves-2 spigs
- Coconut oil – 2 tsp
- Fenugreek powder – 1 pinch
- Chilli powder – 1/2 tsp.
- Shallot – 1 (sliced)
- Wash and soak kudampuli in 1/4 cup of warm water and keep aside.
- Crush ginger and small onion together in a pestle and mortar
- Take a manchatti/deep pan.Pour the coconut milk(make coconut milk by adding 2 cups of water ) into the kadai and add chilly powder,turmeric powder,ginger-small onion crushed mixture ,salt, curry leaves,and kudampuli and Mix well.
- Now add fish .Place this Manchatti/Deep pan over the fire/stove over low to medium flame(Taking care that the coconut milk doesnt curdle)
- Allow the fish to cook till the gravy becomes thick …When the curry is 3/4 th done add green chilly slits and curry leaves..
- Let the gravy become neither too thick nor too thin (a semi medium gravy).Add more salt if required.Turn off the flame once the fish gets cooked.Keep aside.
- Heat a pan and add 2tsp of coconut oil ,add a sliced shallot and saute well.Now add chilli powder and fenugreek powder.Turn off the flame and pour this into the Fish curry.Serve hot and Enjoy!!
- I suggest allowing this fish curry to sit for a day in the fridge and serving it the next day.The flavours merge and becomes more tasty that way!
I was born and brought up in the beautiful country of Tanzania situated in East Africa.Though I might be an Indian..that african impact is always there deep down within me…be it the way I think..the way I cook…or almost everthing else..!So today I bring an African dish to you!!Pumpkin Chapathis!
Tanzania is a kind of mini India…there is a humongous population of Indians..Gujaratis,Punjabis etc settled here from generations..their presence have had a huge effect even on the local cuisine.One such dish or street food as we foodies put it is the Pumpkin Chapathi..The first time I had it..I was totally blown out..It has got this exceptional taste..a little bit sweet…a little bit salty…!I like to have this with a little extra spicy side dish…All flavours on the go!!!
The real recipe uses All purpose Flour,but I have used Whole wheat Flour to be on the healthier side.And Pumpkin chapathis are a good waay to sneak up some pumpkins to your kids diet..They wont even suspect!!! 🙂
- Pumpkin – 1/2 kg(Skin cut off and diced)
- Water – 1/4 cup(To cook pumpkins)
- Whole wheat flour – 2 1/2 cups(You can also use All purpose Flour)
- Warm water – as needed
- Salt to taste
- Oil – 2 tbsp
- Cook the diced Pumpkin with a little water(lid closed) until soft and easily mashable.After cooking,allow it to cool down.
- Puree this cooked pumpkin in a blender and keep aside.
- In a big bowl,add the flour,salt,Pumpkin puree,oil and knead with clean hands.If needed add a little water and knead into smooth chapathi dough consistency.
- Cover the dough with wet cloth and leave aside for 20 minutes.
- After this,knead the dough again and divide and roll into small balls.Dust the balls with some flour to avoid sticking on the surface. Flatten each ball and roll out thinly into sizeable circles.
- Heat an ungreased, heavy skillet or griddle over a medium flame. Lightly grease the pan and slowly heat the first chapati. Cook on one side for about 1 minute or until lightly brown, then flip and cook the other side. Press the sides of the chapati with a spoon until it puffs up.
- Remove and transfer to a hot casserole or wrapped up in a foil paper to keep warm. Repeat similarly for all other balls.
- Serve with some spicy vegetable or Meat curry and Enjoy!!
Today after quite a long gap I come to you with a very simple easy to prepare Basil seeds Lemonade…I am sure many of you will be knowing whats Basil seeds..Basil seeds are small seeds which come from the Basil plant…In appearance they closely resemble black sesame seeds…but are comparatively smaller…I came to know of it from my college days.I had a muslim room mate in my hostel…who used to break her ramadan fasting with basil seeds lemonade…I always wondered why…then later I came to know it was due to its calming ,soothing and cooling properties…
Basil seeds are also known as sabja seeds,sweet basil seeds or even as tukmaria seeds…These seeds have a wonderful property of welling up when soaked in water for about 5 minutes…It becomes jelly like…and is quite crunchy with no taste of its own..however one must not underestimate these little guys as they consists of a huge bundle medicinal properties..like being a natural laxative…a natural coolant and even also known to cure urinary tract problems..!
Days in my part of the world these day are extremely hot…so hot that sometimes we feel breathless with the humidity…thanks to the air conditioner..we are surviving..!So making fruit juices becomes a necessity…So today its lemonade day.I like to call this drink “My lemonade with a crunch”…after all who doesnt love a crunch in their lemonade 🙂
P.S – FOOD PASSION AND LOVE is now on instagram too!Catch me at FOODPASSIONANDLOVE in instagram.
- Lemon – 1
- Chilled water – 2 cups
- Basil seeds – 1 1/2 tsp
- Sugar/Honey to taste
- Salt – a tiny pinch
- In small bowl soak up the basil seeds in 1/2 a cup of water for about 5 minutes.
- You will see the seeds absorbing the water and welling up!(I love to watch that 🙂 )
- Squeeze the lemon into a pitcher and add the chilled water,sugar/honey and salt and stir till sugar is dissolved.Now add the soaked,welled up basil seeds.
- Pour into tall glasses .Serve..Enjoy!!
- You can replace sugar with honey for a healthier option.
- If the Basil seeds settle to the bottom,just give it a stir before serving!
I am a die hard Mango lover..!Its in June-July that it is the Mango Season in many countries of around the world…My favourite time!And when mangoes are not in season,I go for canned mangoes!So you can imagine how much I do love mangoes!I like Mangoes in any form…Its simply delicious…!Dont you agree?
My childhood..I have many sweet mango memories…the times i grew up in my grandparent’s home in kerala(a beautiful state in the southern part of India).June would be the time when schools all over India would reopen after the long year end holidays…New uniforms,new bags,new books,new friends..And at the end of the day after school…there used to rains…My grandparents home was quite near to my school..so walkable distance..and the roads would be full of muddy puddles…I remember jumping and splashing each and everyone of them 🙂 Childhood innocence..Then back at home…in my grandfather’s land(or parambu as we malayalees call it 🙂 )….there were a lot of mango trees…different varieties of them…some very tall,some very short..and the entire place would be filled with fruity mangoey aroma..the trees with the leaves wet from the monsoons..their branches would be literally drooping to the ground because of the weight of the many juicy mangoes…
And I remember my grandmother…she used to always have a glass of some drink always ready for me when I would be back from school..And during the Mango season..it was Mango smoothie time after school…I used to so so love it a lot…So here today I made this very nostalgic Mango Smoothie…very easy to make and extremely delicious!!
- Ripe Mango – 2 cups(peeled and cubed)
- Chilled milk – 1 cup
- Sugar – as needed(Depending upon the sweetness of the mangoes)
- Cardamom powder – 1 tsp
- Add all the ingredients above mentioned in a blender and blend till smooth.
- Transfer to serving glasses and Enjoy!!
Today I am here with an Eggless Chocolate Mousse as dessert!Mousses have always attracted me…for one thing..their awesome taste and the other..their creamy yet light texture.I never miss out the chance to grab this whenever we go to the cake shops here.The people here are crazy about mousses..due to which they are many varieties of them available on the bakery shelves.My favourite out of them all is the Chocolate Mousse!Nothing beats the taste of this.
Unlike the many mousse recipes,I have’nt used cooking chocolate here..instead I have used cocoa powder.So THIS IS A NO CHOCOLATE RECIPE!!And it really tastes great and it has a very light,fluffy and creamy texture.And it is extremely easy to prepare.My family just loved it when I served them this for dessert after dinner today.
- 1 teaspoon agar agar powder
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/2 cup sugar
- 1/4 cup Cocoa Powder
- 1 cup cold whipping cream
- 1 teaspoon vanilla essence
1. Sprinkle agar agar powder over cold water in a small bowl,gently mix and let stand for 1 minute. Add boiling water, stir until agar agar powder is completely dissolved. Cool slightly.
2. Stir together sugar and cocoa in a medium bowl; add whipping cream and vanilla essence to the bowl. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in agar agar mixture; beat until well blended.(DO NOT OVERBEAT) Spoon into serving dishes.
3. Refrigerate about 30 minutes before serving. Garnish as desired.Serve and Enjoy!!
Vegetables – (drumstick,carrot,beans,elephant yam,cucumber, Potato,snake gourd) – 2 – 3 cups( you can use any vegetables of your choice).
Green chillies – 2(Slit length wise)
Salt to taste
Curry leaves – a sprig
To grind :
- Grated coconut – 1.5 cups
- Cumin seeds – 1/2 tsp
- Green chilli – 2
Garlic – 2 cloves
- Turmeric powder – 1/4 tsp
To add in the end:
Curd – 1/4 to 1/2 cup yogurt ( adjust as per sourness)
Coconut oil(or oil of your choice)
Chop all the vegetables in medium length and cook it with just enough water and salt.
In a food processor coarsely grind grated coconut , cumin seeds , turmeric powder , garlic , green chilies and curry leaves.
Add this and yoghurt to the cooked vegetables and combine well. Simmer for a minute and remove from fire.
Drizzle a table spoon of coconut oil and some curry leaves and serve warm with Rice and Enjoy!