Lunch Combo 1 - Veg + Fish Fry

For me the this combination is a childhood memory! This curry is totally my mom's recipe. Not sure if this is being made in your houses too but I like to name it my mom's speciality. Every house has their own recipes I bet. Even the same curry might be made in different styles. I will be posting some Lunch combo ideas from my kitchen making it easy for you all. Here is one combo, rice, pumpkin n dry bean curry, lady's finger stir fry and fish fry to go with it.

Pumpkin and Dry Beans Curry: 
Ingredients:
Pumpkin                                                  500 gms
Unakkapayar/Dry Beans                         1 cup
Turmeric Powder                                    ¼ tsp
Red Chilly Powder                                  2 tsp
Coconut                                                   1 cup
Jeera                                                        1 tsp
Mustard seeds                                         1 tsp
Dried Red Chilly                                    1
Coconut Oil                                            1 tbsp
Curry Leaves
Salt
Water

Method:
1. Wash and cook the dry beans/unakkapayar. I normally keep this with enough water on pressure cooker for 2 whistles.
2. Once the pressure is gone, open the cooked and add chopped pumpkin, turmeric powder, red chilly powder, salt and boil until the pumpkins are soft and mushy.
3. Now, grind coconut and jeera with little water to a paste.
4. Add this to the cooked pumpkin and bean. Mix well and when it starts to boil, switch off the flame.
5. In a pan, heat coconut oil, sputter mustard seeds, add one dried red chilly and some curry leaves.
6. Pour this on top of the curry and serve hot with rice

Okra Stir Fry/Vendakka Mezhuku Piratti

Ingredients:

Lady's finger/okra                                   250 gms

Onion chopped                                       1

Green Chilly                                           2

Coconut Grated                                      1/4 cup

Coconut oil                                             1 tbsp

Mustard seeds                                        1 tsp

Dried Red Chilly

Curry Leaves

Salt

Method:

1. Cut the okra into small slices.

2. In a pan add 1 tbsp coconut oil, sputter mustard seeds, curry leaves and red chilly.

3. To this, add chopped onions and green chilly.

4. Saute this for 2 mins.

5. Now add the sliced okra and sauce until half done.

6. Add the grated coconut and saute until well done.

Fish Fry

Ingredients:

Any fish, I used mackerel

Red Chilly Powder                              2 tsp

Turmeric powder                                 1/4 tsp

Tamarind Pulp soaked in water           3 tbsp

Fennel Seeds                                       1 tsp

Curry Leaves

Salt

Method:

1. In a bowl, mix all the ingredients and marinate the fish for 15 mins.

2. In a pan heat coconut oil and fry the fish until well done.

Enjoy the best lunch :) 

Naadan Fish Curry......!!!!

Hi everyone... This time I would like to share a Kerala recipe with you all... A Nadan Fish Curry!!! During my childhood or even until I get married, this used to be one of the main dish on table for lunch... After marriage I dint get much chance to cook it or eat it since my hubby is not a seafood lover! So this is a common curry that my mom and my sisters make for lunch... This goes very well with white rice and I love to have some curd along with this :)

Ingredients:

King Fish                             -                                       1/2 kg

Shallots                                -                                        4

Tomato                                 -                                        1

Garlic                                    -                                        3 cloves

Green Chilly                         -                                        2

Turmeric powder                  -                                        1/2 tsp

Coriander Powder                 -                                         1 tsp

Red Chilly powder                -                                         1 tsp

Coconut Milk powder           -                                          4 tbsp.

Tamarind pulp                       -                                           lime sized

Fennel Seed                           -                                           a pinch

Salt

Water

For Tempering:

Shallots                                  -                                     6

Mustard seeds                        -                                     1 tsp

Curry leaves

Coconut oil

Method:

1. Clean the fish and keep aside.

2. In a blender add all the spices, fennel seed, shallots, coconut milk powder, water and blend until well combined.

3. Heat a pan and add sliced tomatoes, ginger, garlic, green chillies and add the coconut milk mixture into this.

4. Now add tamarind pulp and salt.

5. Once the tomatoes are soft, add the fish into this and cook on medium flame.

6. Once the fish is well done, off the flame.

7. In a pan heat coconut oil and sputter mustard seeds, add shallots and curry leaves and pour this over the curry. Add coriander leaves at the end.

8. Yummy fish curry ready :) :)



Kappayum Meenum......!!!

This is one of the famous Kerala food.... Mostly seen in southern part of Kerala.... Kappa that is Tapioca and Meen - Fish that can be any variety... I have used sardines here.... This can be used as a snack or even a meal.... Very easy to make and tasty to eat....!!! 

 Ingredients:

(Kappa Puzhuk)
Tapioca	2 medium
Green chilly	2
Turmeric Powder	½ tsp
Shallots	4
Garlic	4 cloves
Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Dried Red chilly	1
Curry Leaves
Salt
Coconut oil
Meen mulakittath (Fish curry)
Sardine	4
Onion	1
Green chilly	2
Ginger garlic paste	½ tbsp
Tomato	1
Tamarind Juice	¼ cup
Turmeric powder	½ tsp
Kashmiri chilly powder	1 tbsp
Fenugreek seeds	a pinch
Curry Leaves
Salt
Oil

Method:

Kappa Puzhuk 

1. Clean tapioca and chop into small pieces,

2. Pour enough water immersing the tapioca, add turmeric powder and salt and cook until soft. Drain off excess water.

3. Heat oil in a pan and splutter the mustard seeds and cumin seeds.

4. Add sliced shallots into it. When they turn light brown, add green chilies, red chilly, curry leaves and saute.

5. Now add the cooked tapioca into it and mix well.... Kappa puzhuk ready :)

Meen Mulakittath

1. Clean the sardines and keep aside.

2. Heat oil in a pan and splutter fenugreek seeds. 

3. Add onion, green chilly, ginger garlic paste and saute well.

4. Once the onion is done add sliced tomato and saute again.

5. Now add redchilly powder, turmeric powder, salt and mix well.

6. Add tamarind juice into this and 1/2 cup of water and boil for 5-10 mins in medium flame.

7. Add sardines to this and cook until the fish is done. Off the flame and curry leaves, Enjoy with the prepared kappa puzhuk :) :)

Fish Biriyani.....!!!

One more addition to the list of biriyani :)... I am not a big fan of fish biriyani but at times it feels good to have them.... I guess this is one of the easiest biriyani since fish takes less time for cooking. So if you adjust the time of cooking rice side by side i think in a maximum of n hour you biriyani will be ready....

Preparation Time : 10 mins
Cooking Time : 30 mins (+20mins dum)
Serves : 3

Ingredients:

King Fish	½ kg
Rice (Khaima)	2 cups
Onions	4-5
Ginger	1 medium pc
Garlic	10 cloves
Green chilly	8
Tomato	2 medium
Turmeric powder	1 tsp
Coriander powder	2 tsp
Red chilly powder	1 tsp
Fish masala	1 tsp
Cardamom	6
Cloves	6
Cinnamon stick	2
Bayleaf	2
Nutmeg	1
Lemon	1
Water	3 ½ cup
Coriander leaves
Mint leaves
Raisins
Cashews
Ghee
Oil
Salt

Method:

1. Marinate fish with 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander powder, 2 tsp lemon juice and salt for about 15 mins.
2. Mean while wash and drain rice and keep aside.
3. In a bottom thick vessel, heat 2 tbsp of ghee and add 3 cardamom,3cloves,1 cinnamon stick, 1 bay leaf and saute.
4. Now add the rice and salt to it and fry well until the whole water has been absorbed.
5. Now add 3 1/2 cups of boiling water to it and close and cook until the rice is almost done. Off the flame and keep aside.
6. Now heat oil in a pan and fry little onions until crisp and golden brown.
7. In the same oil fry the cashews and raisins and keep aside.
8. Now fry the fish in the same oil until almost done.
9. Now drain the excess oil from this and add rest of cardamom,cloves,cinnamon,bay leaf and saute.
10. Add the whole onions into this with salt and saute until completely soft and translucent.
11. Now add the crushed ginger,garlic,green chilly paste into this and saute again.
12. Once this is done add turmeric powder,coriander powder,red chilly powder and fish masala into this and saute until the raw smell goes off.
13. Now add sliced tomatoes into this and saute until soft.
14. Once this is done slowly add the fried fish and slowly mix them up. Be very careful not to break the fish.
15. Add chopped mint leaves and coriander leaves into this and close and cook for 5 mins
16. Now in a bottom thick vessel add 1 tbsp ghee and add little rice.
17. Above the rice add little of masala, some chopped mint and coriander leaves, come fried onions,cashews and raisins and continue to do the same for 3 layers of rice and 2 layers on masala between it. Above the upper layer of rice spread some mint and coriander leaves, fried onions,cashews and raisins.
18. Keep this closed tightly on a low heat for about 20 mins. Enjoy your fish biriyani with mint chutney,curd and pappad :) :) :)

Prawns Roast - Kerala Style...!!!

Yet another prawns recipe :D This is a semi gravy roast. Not too dry not too much of gravy....

Preparation Time : 10 mins

Cooking Time : 15 mins

Serves : 3 - 4

Ingredients:

Prawns	500gms
Onion (chopped)	2
Ginger  (Julian sliced)	1 pc
Garlic (Julian sliced)	5 cloves
Green chilly	2
Tomato	1
Red Chilly Powder	1 tsp
Coriander Powder	1 tsp
Turmeric Powder	½ tsp
Pepper Powder	1 tsp
Cumin Powder	½ tsp
Coconut Milk	¾ cup
Gamboge (kudampuli)	1 pc
Coriander Leaves
Curry Leaves
Salt
Oil

Method:

1. Clean the prawns and keep aside.

2. Heat coconut oil in a pan and add ginger and garlic and saute slightly.

3. Now add slit green chilies into this and saute again.

4. Add chopped onions and salt and saute until golden brown.

5. Now add chopped tomato and saute until cooked.

6. At this stage add turmeric powder, coriander powder, red chilly powder, cumin powder, pepper powder and saute until the raw smell goes off.

7. Once the powders are done, add 1 cup coconut milk into this.

8. When this starts to boil, add prawns and gamboge and cook until the prawns are completely done.

9. Once the prawns are done and there is still more gravy left, increase the flame and keep stirring until it reaches the desired consistency.

10. Off the flame and add some curry leaves and coriander leaves and pour a tsp of coconut oil. Serve hot with chapattis or appam....!!!

Fish Masala......!!!!

This time its another seafood other than prawns ;) This is an easy one which goes well with chapattis, nan, kulcha or even khubus or bread!! I have used Sultan Basi fish here, u can use king fish or any other of your wish.... But this really indeed is sooooooo yummy!!!!!!

Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 2

Ingredients:

Sultan Basi	2 big
Onions	2
Ginger Garlic Paste	1 tbsp
Ginger	1 pc
Garlic	4 cloves
Green chilly	3
Tomato	1 big
Lemon	1
Turmeric Powder	1 tsp
Coriander powder	2 tsp
Kashmiri Chilly powder	2 tsp
Pepper Powder	1 tsp
Jeera powder	1 tsp
Jeera seeds	1 tsp
Coriander leaves
Curry Leaves
Salt
Oil

Method:
1. Marinate the fish with ginger garlic paste, 1 tsp lemon juice, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp kashmiri chilly powder and salt and keep for 10 mins.
2. After 10 mins fry this fish until golden brown and keep aside.
3. Now drain and excess oil and in the same oil sputter jeera seeds.
4. Add chopped ginger and garlic and saute well.
5. Add sliced onion, salt and green chilies in to this and saute well until the onions are soft.
6. Now add rest of turmeric powder, coriander powder, chilly powder, pepper powder and jeera powder and mix well.
7. Once the spices are done, add tomato and saute until soft.
8. Now carefully place the fried fish one by one and put the masala over the fish. You dont have to stir it because it can break the fish.
9. Close and cook for 5 mins.
10. Add chopped coriander and curry leaves above it. Fish Masala ready :) :)

Spicy Tuna Pasta....!!!

Hey all... after a short break am back with the bang...!! Had a great Eid with family and so had a break from my kitchen too.... Now back to the routine.... So here comes the recipes again....

Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 2

Ingredients:

Pasta	1½ cup
Tuna	2 tins
Onions	2
Ginger chopped	1 tbsp.
Garlice chopped	1 tbsp.
Green chilies chopped	2
Tomato	1
Soy sauce	1 tsp
Tomato Ketchup	1 tbsp.
Chilly sauce	½ tsp
Turmeric powder	½ tsp
Garam masala	1 tsp
Salt
Oil

Method:
1. Cook the pasta with water, oil and salt and keep aside.
2. Heat oil in a pan and saute onions well.
3. Add chopped ginger, garlic and green chilies to this and saute again.
4. Now add turmeric powder,garam masala, tomato ketchup, soy sauce and chilly sauce and mix well.
5. Once the raw smell goes off add tomato and saute until soft.
6. Once the masala is ready add the tuna into this and mix.
7. Close and cook for about 5 mins.
8. Now add the cooked pasta into this and combine well.
9. Close and cook for another 5 mins.
10. Off the flame... Spicy Tuna Pasta ready!!!  Serve hot :)

Prawns Masala....!!!

Prawns is my favorite sea food and you can find most of my sea food dishes are with prawns..... They taste really yummy however you cook them.....

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2 - 3

Ingredients:

Prawns	1 kg
Onion	1 big
Shallots	10 - 15
Ginger	1 med piece
Garlic	4 cloves
Green chilly	2
Tomato	1
Tamarind Pulp	1 tsp
Coconut Milk	½ cup
Turmeric Powder	1 tsp
Coriander Powder	1 tsp
Red chilly powder	½  tsp
Black Pepper powder	½  tsp
Garam Masala	½  tsp
Mustard seed	1 tsp
Fenugreek seeds	a pinch
Curry Leaves
Salt
Oil

Method:

1. Heat oil in a pan. Sputter mustard seeds and fenugreek seeds.

2. Add curry leaves. Now add onions,shallots and salt to this and saute until done.

3. Now add chopped ginger, garlic and green chilies and saute until the raw smell goes off.

4. Add the powdered spices to this and mix well. 

5. Add tomatoes and saute until soft.

6. Once the tomatoes are done, add tamarind pulp and mix well.

7. Now add the cleaned prawns and mix well.

8. Add the coconut milk and combine.

9. Close and cook until the prawns are cooked well. 

10. Now you can increase the flame and stir until the gravy reaches the desired consistency.

11. If you need loose gravy then you stop once the prawns are done.

12. Prawns Masala Ready!!!! :)

Prawns Biriyani.......!!!!

Prawns is one of mine and my hubby's favorite seafood..... I have tried a lot of recipes with prawns and surprisingly they all taste heavenly..... This is one them..... Prawns Biriyani have turned to be a common dish now a days where as in our childhood days we have mainly had only mutton or chicken in the biriyani varieties.... This tastes really yummy and do try this!!! 

Preparation Time : 15 mins
Cooking Time : 20 mins + Dum Time : 20 mins
Serves : 2 

Ingredients:

For Rice :
Jeerakasala Rice (Khaima Rice)	1½ cup
Onions	1
Cinnamon Stick	1 pc
Cloves	3
Cardamom	3
Bay leaf	1
Nutmeg	1
Water	3 cups
Ghee
Salt
For Masala:
Prawns	½ kg
Onions	4
Ginger	1 pc
Garlic	5-6 cloves
Green Chilly	6-7
Tomato	1 big
Turmeric Powder	1 tsp
Coriander Powder	1½ tsp
Red Chilly Powder	1 tsp
Garam Masala	1 tsp
Fish Masala	1 tsp
Cinnamon Stick	1 pc
Cloves	3
Cardamom	3
Bay leaf	1
Nutmeg	1
Cashews	10
Raisins	10
Coriander Leaves

 Mint Leaves
 Oil
 Ghee
 Salt

Method:
Rice:
1. Wash and drain the rice.
2. Heat 2 tbsp ghee in a pan. Sputter cinnamon, cardamom, cloves, nutmeg and bay leaf.
3. Add one sliced onion to this and saute.
4. Add salt. Add the cleaned rice to this and fry for 5 mins.
5. Pour 3 cups of water to this and cook the rice until done. Keep aside.

Masala:
1. Clean the prawns and keep aside.
2. Grind green chilies, ginger and garlic to fine paste.
3. Heat ghee in a pan and fry half of an onion slices, cashews, raisins till golden brown, keep this aside.
4. In the same ghee,sputter cinnamon, cardamom, cloves, nutmeg and bay leaf.
5. Add onion to this and saute well. 
6. Add the green chilly,ginger, garlic paste to this and saute well.
7. Now add turmeric powder, coriander powder, red chilli powder, fish masala and garam masala and saute until the raw smell goes off.
8. Add the tomato to this and saute until they become soft.
9. Now add the prawns and chopped coriander and mint leaves to this and mix well.
10. Cover and cook until the prawns and done. (Prawns should not be over cooked). Once done off the flame.

Dum:
1. In a thick bottom vessel pour 1 tbsp ghee.
2. Add about 2 big tbsp of rice.
3. Above this our 1 tsp ghee, add the masala and chopped coriander and mint leaves and also the little of fried cashews raisins and onions. 
4. Continue to do this for about 3 layers of rice, that is the topmost layer must be rice.
5. Cover it tightly and cook on low flame for about 20 mins.
6. Yummy Yummy Prawns Biriyani ready.....!!! :) :)