Sunday, November 22, 2009

FishCurry/Fish Kulambu with cocunut

I think nobody needs an introduction about fish.Fish is a very healthy and nutritious food.Today all are very  concious about their body and trying to avoid any kind of non-vegetarian food..But anyone can have fish without any dilemma,as it doesn't have that much fat and also it have  lots of minerals..especially fish have lots of calcuim ...Curried or baked fish is really good..Fried one taste good but not good if we have it frequently so have the fried one less frequently.If you are fond of fried one just fry the fish using the oven method.Just refer the blog  FriedFish .

We usually buy fresh fish from the asian market...There we can find all varieties of fish like tuna pomfret pompano cat fish tilapia red snapper King  fish etc...Cat fish and tilapia are ocean fish so it will have some mud taste...we usually prefer tuna pomfret pompano red snapper..sometimes love to add tilapia and cat fish too... will be available sometimes...King fish have its unique taste nothing comparable to it....Today i thought of sharing my Fish curry recipe to all my friends...i got this recipe idea from my mom'...In my home mom used to prepare the fish curry using coconut..Its quiet simple and tasty..My husband's place they used to have the fish curry using the komkum so nowadays my mom's recipe is a visitor to our kitchen..but we really love the taste ...Let me explain how to prepare the fishcurry using the coconut..

Here i am using the Yellow fin Tuna.Usually you can find the tuna in almost all the grocery shops and also in FreshMarket too if u go with a fresh one it will tastes more.
The cost of this fish will be 3.99/Pound. 1 fish will come almost 1 to 2 pound.
Cooking time -15 t0 30 minutes


Fish - cut into small pieces
Grated Coconut - 1/4 cup
Pearl onion - 6 nos
Turmeric powder - 1 tsp
Coriander Powder - 2 tbs
Chili powder - 1 tsp
Fenugreek powder - 1 pinch
Tamarind - 1 small lemon size 
Salt - to taste

For Seasoning 
Mustard seeds - 1 tsp
Red chili - 2 nos
Curry leaves - 4 leaves
Green Chili -1 number
Pearl Onion -2 sliced


Step 1: Wash and clean the fish..
Step 2:Make a paste of coconut,pearl onion, chili powder, coriander powder ,fenugreek powder,turmeric powder and the tamarind(just soak the tamarind in hot water for 5 minutes then used that water for grinding),salt using a mixer.

 Step 3: Heat oil in a skillet.(Use a deep skillet )when it get heated add the mustard seed,once it started spluttering,add the curry leaves and red chili once it get sauted add the paste into it..

Step 4 : Let the mix to boil for about 5 minutes in medium heat...Add the Fish pieces into it...

Step 5: Cook it for 10 -15 minutes..Do the slow cooking,

Step6: So now the quick and easy  Fish curry is ready to serve....

Points to ponder.
  • If u just wash the fish with lemon juice then the bad smell will goes off.
  • if u do the slow cooking ,it will give more taste, so that we can use the curry as a sudden otherwise we have to keep it aside for sometime then only the pieces will get that curried taste...
  • If u like more gravy add 1or 2 cup of water at the time of grinding the ingredients otherwise use very little water...

Papaya Thoran

Papaya is commonly used  fruit in india...We can use this papaya for making thoran or we can have it as a fruit.I always miss my mom's papaya thoran.Its highly recommended that Pregnant woman should avoid this fruit ..

Today i thought of preparing this dish..We haven't had this for long time so for a variety i thought of adding this in our today's menu..If u like to prepare the thoran do not take the whole papaya take a half portion and rest keep can use it within a week or two..

Today i am going to share all of  my friends about this papaya thoran/poriyal recipe.This papaya is available in almost all the grocery shop...
Cost of the item -$1.50/one papaya
Cooking time -15-20 minutes


Papaya : 1/2 portion
Coconut -1/2 cup
Garlic -1 clove
Green chili - 1number
Fennel seed - 1 tsp
Turmeric Powder - a pinch
Salt - to taste

For seasoning:
Mustard Seed - 1 tsp
Red chili - 1 number
Curry leaves - 3 leaves

Step 1: Grate the papaya by using the grater or chopper

Step 2 : Cook the grated papaya with  turmeric powder salt and 2-3 tbs of water for about 5-10 minute in low heat..Check whether its cooked or not,otherwise cook for an extra 5 minute


 Step 3 : Heat a pan put the oil once it get heated add the mustard seed ,once it started spluttering add red chili and curry leaves.


Step4: Add the cooked  papaya into the seasoned oil...stir well.


Step5: Make a coarse paste  of garlic fennel seed,add these with the grated coconut.
Step6:Stir well and close the pan and let it cook for almost 5 minute in medium heat...

Step 7: Now your Papaya thoran is ready to serve....

Points to ponder
  • Do not cut the papaya into large pieces it will take more time to cook...
  • Do not add excess water for boiling....
  • If u like to add cumin seed you can add little bit of it.

Monday, November 16, 2009

Mushroom Biriyani

Today i thought of preparing something special for dinner..Usually we have rice wih curries .I was in a confusion what to cook finally i found a box of mushroom in my refrigerator..finally i decided to make the quick n easy dish Mushroom biriyani...My husband really loved the mushroom so i am sure he will love my mushroom biriyani ...Today i am sharing my biriyani recipe with all of my friends...Actually its a quiet easy aswellas nutritious dish..This mushroom is known as Vegetarian's chicken i think its because of its texture.....You can find this product in almost all grocery shops...

The cost of the item - $1.50 - $2.00  /8 oz box
Cooking time : 25 minutes

To make the Mushroom masala

Mushroom  - 8 oz box
Onion - 1 number
Tomato -1 number
Garlic - 2 pods
Ginger - small portion
Chili powder - 1

Cinnamon- 1 inch stick 
Cloves - 4 number  

Cardamom - 2 number
Fennel seed - 1 tsp 
Star anise  - 1 number
Bay leaves - 1 leave
Black pepper - 4 -5 number 

( make the powder of all the above )

Curry leaves - 5-6 leaves

For Rice 

Basmati rice - 1 1/2 cup
Salt - to taste 
Water - 2 1/2 cup
Bay leaves - 1 leave
Cloves - 3 nos
Cardamom -1/2 portion

Butter - 2 tbs


Mushroom masala

Step 1 : Heat oil in a pan add the curry leaves & onions, once the onions get sauteed add the garlic ginger paste

Step 2 : Add the tomato to the browned onions.Add the chili powder and garam masala powder to it...stir continuously.Add salt to taste

Step 3: Add the washed and cleaned mushrooms into the mixture.stir need to add any water....

Step 4.Close the lid and let the mix to cook for almost 10 minutes in a low heat.Stir in between

Step 5: After few minutes the mushroom will be cooked and the masala is ready to use...

For the Rice

Step 1 Soak the rice for about 10 minute

Step 2 Add the butter in a pan add the bay leaves,cloves and cardamom then add the drained rice into it

Step 3: Saute it for 3-4 minute and add water....usually the proportion of water will be depends upon the type of Basmati rice..What i usually do is i add more water once the rice started boiling check the consistency of rice ,once its cooked  drain the water and keep it aside

Making the biriyani

Step 1.In a pan make the layers of rice and mushroom masala...first add the layer of rice then the mushroom masala again the rice ....
Step 2 : Pre-heat the oven in 300 degree for 5 minute and keep the layered biriyani for about another 5 minute....just add some coriander leaves for garnishing...If you do it ,biriyani taste good...

Now the Mushroom biriyani  is ready to serve....Have it and enjoy...

Points to ponder
  • Do not add the water for the mushroom masala cooking...
  • Usually rice water proportion is 1 - 11/2  follow that otherwise follow whatever i did...
  • According to Ur taste you can add green chilly and more chili powder....
  • If  you don't like the layered method just add the rice into the mushroom masala and stir well..that's also delicious and simple method too..

Thursday, November 12, 2009

Snake gourd -Brinjal Curry or Padavanga-Kathirikka curry

Today i thought of preparing some curry for our dinner.When i open my refrigerator i found the brinjal and snake gourd ...Suddenly i thought i can prepare a combinational curry with this 2 veggies...Suddenly i keep on searching the recipie on google. i found one blog named Solai's True Chettinad kitchen.she have a post named Kathirikka Malli pachadi..The original source of my recipie is from this blog but i customised it to our taste and style...
Here i used the Brinjal and Snake gourd We can call this curry as a simplified version of sambar.Actually its quick and easy...Hope all of you will ry this..Anyhow mine came out well so i thought of sharing this kathirikka padavalanga curry to all of my friends..

Brinjal/Kathirikka small -2 nos
Snake  gourd   - 1 small
Onion -1
Tomato -1
Green chilli - 1no
Curry leaves - 3-4 leaves
Toor dal -1 small cup
Tamarind - 1 small portion

asafoetida - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Coriander Powder -3 tsp
Chilly Powder -1 tsp
Coriander leaves - (optional)

For seasoning
Mustardseeds - 1tsp
Curryleaves - 3-4 leaves
RedChilly -2 nos

Step 1: In a pressure cooker boil the toordal with turmeric powder and salt..

Step 2. Heat another  pan,Pour oil,when it get heated add the mustard seed,once it starts spluttering add redchilly and curryleaves 

Step3 Add onions and green chilly, once the onions gets the slight brown color add the  green chilly then  the brinjal and snake gourd ...saute for some time.Once the brinjal gets sauted add the tomatoes .stir continously.

Step 4. Add the turmeric powder coriander powder chilly powder and asafoetida .then stir for some time then add the cooked toor dal mix  tamarind water( to make this tamarind water  just soak the tamarind in hot water for 5 minutes) and  salt

 Step 5.Add 1 cup of water.Cook it for 10 -15 minutes in low flame...If u like to add some coriander leaves and curryleaves at the will give more aroma to the dish...

Step6.Stir in between and check the salt..Add desired amount..

Points to ponder...
  • Do not add excess water....
  • Just cook the toordal in the pressure cooker until 2-3 whistle..

Tuesday, November 10, 2009

Parippu curry/GreenDal Curry

Parippu Curry is one of the important and most commonly prepared dish in almost all houses in Kerala. In our place this dish have an important role...Usually in sadhya aka Feast, this parippu curry is served with rice..I think everyone heard about sadhya, Its a delicious vegetarian meal served with almost all variety of vegetable combination.  It is a must one in  all traditional functions in south India. The combination of parippu curry pappadam and a drop of ghee is a mouthwatering dish ...

The main ingredient is the splitted Mungdal...Mungdal is known as mung bean,green bean etc...This mung bean is used for preparing bean thoran, sprouted mung bean is also very nutritious dish...Some places moong is used for preparing dessert too..Today i am going to tell you how can we prepare the parippu curry....I recommend all of you to try this recipie.


Parippu/ splitted Mung bean   - 1 cup
Turmeric Powder - 1 pinch
Salt  -to taste
Pearl onion -2 -3 nos
Green chilly - 1 (optional) 
Coconut - 1/2 cup
Cumin seed - 1 tsp 

For seasoning
Mustard seeds - 1 tsp
Curry leaves  - 4 to 5 leaf
Red chilly - 1 no


Step 1 :First boil the mung dal with water turmeric powder salt green chilly and pearl onion....Cook thoroughly.If you use pressure cooker wait for 2-3 whistle.

Step 2: Make a nice paste of the cocunut  and cumin seed using a blender

Step 3: Add the paste into the cooked dal mix...Let it boil for another 2-3 minute

step4.In a kadai add oil ,when the oil get heated add the mustard seed ,once it started spluttering add the red chilly and curry leaves then add the parippu into the oil..Let it cook for almost 2-3 minute for a very low flame.

Step 4 :Pour the curry into the serving bowl...The quick and easy parippu curry is ready to eat...Have it with papad....

Points to ponder:
  • Do not add excess water for cooking the dal 
  • Do not add excess water for making the coconut paste...
  • According to your taste you can add green will make the dish more spicy

Monday, November 2, 2009

Green banana/Kaya/Vazhakkaya Thoran/Poriyal

Green banana is one of the common vegetable used for cooking in south india.Especially in Kerala and Tamilnadu this green banana is used to prepare Thoran/Poriyal,Aviyal,Frying etc.
Today i am going to explain how we can prepare the delicious Green banana thoran.
You can find this green banana in all Indian grocery shop also u can find the same in Mexican shops too...
Cooking time - 15 minute
Cost of the item -$0.50-0.75/pound


Green Banana - 2 nos
Turmeric Powder -1pinch
Green chilly-2 nos
Garlic- 2 pods
Coconut -5 tbsp
Salt - to taste

For seasoning:
Mustard seed -1 tsp
Curry Leaves -4 leaves
Red Chilly-1 no
Oil -1tsp

  1. Cut the the banana into small cubes.
  2. Cook the cut banana cubes in water with salt and turmeric powder for almost 5-8 minutes
  3. Heat the pan ,add oil and mustard seed once the seeds started  spluttering add the red chilly and curry leaves.
  4. Within few seconds add the cooked banana into the seasoned iol.
  5. just make a coarse paste of  the garlic and coconut
  6. Add that paste into the banana mixture
  7. close the pan and cook in a low falme for 3- 4 minutes
The delicious Vazhakkai thoran is ready to eat.Try this simple recipe today and enjoy

Points to Ponder
1.Do not add more water for cooking the banans
2.check in between the bananas then u will get an idea that whether its cooked or not..
3.If you are not going to cook the bananas quickly just keep the cut pieces into the hot water.otherwise it will get a black color and also taste will goes off..