skip to main |
skip to sidebar
A traditional Kerala (southern part of India) favorite. Fish slices simmered in a mild gravy.
INGREDIENTS
500 grams skinless firm white fish slices
1" cinnamon stick
2 green cardamom(s)
1 tablespoon(s) garlic slices
1 tablespoon(s) ginger juliennes
4 green chillies slit
1 medium onion(s) sliced
1 tomato(es) chopped
1 teaspoon(s) turmeric powder
1 cup(s) water
½ teaspoon(s) coarsely crushed black peppercorns
1 tablespoon(s) lime juice
2 sprig(s) curry leaves
2 cup(s) coconut milk
2 tablespoon(s) oil
salt to taste
fried tomato slices to garnish
METHOD
1.Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3 minute(s) or till the onions have turned pink.
2.Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10 minutes or till the fish is tender and cooked.
3.Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.
4.Garnish with fried tomato slices.
TIPS:
Typically, a big variety of fish with firm white flesh (e.g., sear fish in Kerala) is used for this recipe.
Coconut milk is available off the shelf in Asian markets packed in tins or cartons.
Ingredients:
Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry
Method:
Take the peanut in a big bowl.
Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
Sprinkle water little by little and mix well ( note:- take care not to add excess water).
Heat oil in a kadai.
When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
When peanut turns brown in colour remove it and spread it in a tissue or news paper.
When it cools serve it and can store it in air tight container.
Its great for evening snack.
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
1.Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes.
2.Add the turmeric powder, red chilli powder, curry leaves and salt. Saute briefly.
3.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.
INGREDIENS
1/2 cup sugar
1/2 Cup Oil
1/2 Cup Chocolate ( Ovomaltin)
1 Cup Flour
1 Cup Sauer rahm
1 Pack Vanille
1Pack Backing Powder
4 Eggs
Procedure :_- Oven pre - heat for 5 Min 250 °c
Mix all above ingredients together
Prepare the Backing pan with Butter and flour grease it
Pour the above mixture in Backing pan
Bake 45 Min with 175 °c
1. Cleaned prawns- ½ kg. , 2. Drumstick- 2 Nos.,3.Scraped coconut- ½ coconut,Coriander powder-3 teaspoons,Chilly powder- 2 teaspoons,Curry leaves- 2 bunches,Fenugreek powder-1 pinch. 4.Salt- to taste,Turmeric powder- ½ teaspoon,Green chillies- 3 Nos., Button onions- ¼ cup., 5.Coconut oil- 2 teaspoons, 6.Mustard seeds- 1 teaspoon, 7.Dried red chillies- 1 Nos.,Curry leaves- 1 bunch, 8. Turmeric- a small ball.
How to prepare
1.The third set of ingredients are roasted till light brown and ground well.
2.The drumstick are cut to 1½ inch lengths, split to two and cooked with the prawns and fourth set of ingredients.
3.When it cooks well the turmeric is added, mixing it with a little water.
4.The ground coconut mix is now added and allowed to boil.
5.Oil is heated in a frying pan, adding the mustard seeds and seventh set of ingredients and added to the theeyal.
