FISH VINDALOO

Vindaloo is a very famous  Goan dish. Authentic vindaloo is a  spicy curry made with pork. But it can be prepared with beef,chicken,fish,prawns or even with potatoes !!!.Here I am giving the recipe of mild spicy delicious fish vindaloo.Do not get hesitated by the number of ingredients listed here. All the ingredients mentioned here are there in your kitchen J.So let’s get your pan ready..

Ingredients

1.      Fish -300 gms,cut into small or medium sized pieces (any fleshy fish )

2.      Onion-1 no,chopped

3.      Green chilly-2nos,cut into thin circles

4.      Tomato-2nos,grind into smooth paste

5.      Thin coconut milk-1cup

6.      Thick coconut milk-1/2 cup

7.      Vinegar-1tbsp

8.      Cilantro-one handful, chopped

9.      Sugar-1/2 tsp

10.  Oil

11.  Salt

12.  For grinding

Chilly powder	4tsp
Turmeric powder	3/4tsp
Garam masala	1tsp
Pepper powder	1tsp
Fenugreek powder	1/4tsp
Garlic	10 pods
Saunf(perumjeerakom)	3/4tsp

Method of preparation

1.      Grind ingredients listed in the table into smooth paste by adding little water and salt. Keep some of the masala for marinating the fish.

2.      Marinate the fish pieces. Shallow fry for 3 -4 minutes. Keep it aside

3.      In the same pan sauté onion and green chilly. Add the remaining masala paste. Stir for a minute. Add the pureed tomato. Stir until water dries up and it turn dark color.

4.      Add thin coconut milk and salt. (do not add more salt because it is already added in the masala) Let it boil. Add the fish pieces. Cook in medium flame until the gravy thickens.

5.      Add thick coconut milk,vinegar,sugar and chopped leaves.mix well. Keep in flame for a while. Do not let it boil. Switch off the flame. Let the curry sit for some time. Serve with rice.                               

 

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HAPPY DIWALI

QUICK GULAB JAMUNS

Gulab jamuns ,the most famous Indian sweet. This gulab jamun is made of bread!!! I must tell you this  jamuns is as delicious as that of  one made from khova or milk powder. Lets try this and enjoy your Diwali..Happy Diwali to all my friends…

Ingredients

1.      Bread-6 slices, sides removed

2.      Milk-1/2 cup

3.      Maida-1tbsp

4.      Sugar-1cup

5.      Water-1 cup

6.      Cardamom-2nos

7.      Rose essence- 1 or 2 drops (optional)

8.      Oil for frying

Method of preparation

1.      Dip bread in milk .Squeeze it out to remove excess liquid. Add maida. Knead into smooth dough. Make small balls out of it.

2.      Heat oil in a deep bottomed pan. Fry jamuns till golden brown in low flame. Mean while mix sugar with water. Add cardamom and rose syrup. Heat till the sugar melts and the fluid thickens. Keep in low flame until we finish frying of all jamuns.(the syrup should be hot while putting the jamuns)

3.      Transfer the fried jamuns into the hot sugar syrup. Cover the vessel. Let it soak in syrup fo2 hours.

Notes : The jamuns should be fried in low heat. If the outer layer turn crispy it may not absorb sugar syrup. If the syrup solidify when it cools down, add some more water and heat again.

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  COOK LIKE PRIYA   AND YOU TOO CAN COOK -INDIAN FOOD RECIPES

EASY APPAM WITHOUT COCONUT

I never knew appam can be made without coconut and the boring process of “kappi kachal”. When my friend Rose mary shared this recipe I wanted to give it a try and to my surprise it turned out beautifully. Thank you dear for this super recipe.

Ingredients

1.      Raw rice(pachari)-2glass

2.      Urad dal-1tbsp

3.      Potato-half of 1 medium sized (cubed)

4.      Cooked rice-1 hand full or aval(rice flakes) soaked in water for 30 minutes

5.      Sugar-2tbsp

6.      Yeast-1/2tsp

7.      Water

8.      Salt

Method of preparation

1.      Wash rice and urad dal three times. Soak both together  for 3-4 hours.

2.      Grind all the ingredients except salt, in to a smooth batter by adding enough water. Keep it over night  for fermentation.

3.      When it is fermented, add salt and mix well. Heat a appachatty.Pour a ladle full of batter. Gently swirl the pan in order to spread the batter. Close with a lid. Let it cook in medium flame. When it is cooked the sides will get detached from the pan easily. Serve hot with stew ,kadala curry ..

 

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MEEN PEERA (FISH COOKED IN MILD SPICY COCONUT MIX)

Ingredients

1.      Fish-250gm (any small sized fish like anchovy ,small sized sardine etc…)

2.      Ginger-1"(inch) piece

3.      Pearl onion-4nos or half of 1 pink onion

4.      Garlic-4pods

5.      Green chilly-3nos

6.      Turmeric powder-3/4tsp

7.      Chilly powder-1tsp

8.      Grated coconut-1/2 cup

9.      Cocum(kudampuli)-2nos

10.  Oil-1tbsp

11.  Salt

12.  Water-1/2 cup

13.  Curry leaves

Method of preparation

1.      Clean and cut the fish(sardine) into small pieces .wash kudampuli 3 times ,soak in ¼ cup of salt water for 15 minutes.

2.      Crush the ingredients 2-4 using mixie. Add the ingredientes5-7 into this. Give one more rotation just to incorporate all. Take care not to grind the coconut.

3.      Transfer this into your cooking pot (preferably cheenachatti or meen chatty).now add fish,kudampuli,little salt and water,mix well. Cook in medium flame for 8 to 10 minutes or until the water dries up.

4.      When it is cooked switch off the flame. Add oil and curry leaves. Give a stir without breaking the fish. Serve with rice or puttu..

NOTES: Here I used sardine. You can use any small sized fish ,that can be used whole with head and tail removed.kudampuli can be substituted with raw mango or irumban puli(Averrhoa bilimbi).the curry tastes best when it is added with coconut oil.