I am back after a mini-break and as I always tell Summer can be busy. I feel bad when I ignore my Blog for a few weeks. I am trying to get my grove back on blogging. Here is an easy recipe to begin. Lady’s Finger or Okra (known as Bhindi in Hindi and Vendakka in Malayalam) is a yummy vegetable but preparing it can be quite messy. It is sticky and needs extra care while cooking. Always use tender Okra for cooking as the more mature ones will be woody and fibrous.

Vendakka Varuthathu

Rice Flour removes some of the sticky goo from the Okra and deep frying makes it crispy. I have stir fried the Lady’s Finger in this recipe but if you want a good crunch, feel free to deep fry it. The deep fried ones will disappear from your table in no time.

Crispy Fried Lady’s Finger

Ingredients

1. Lady’s Finger/Okra (Vendakka) – 15 to 20 large ones
2. Turmeric Powder – 1/4 tsp
3. Red Chilly Powder – 1/2 tsp
4. Sambar Powder – 1.5 tsp
5. Coriander Powder – 1/2 tsp
6. Rice Flour – 2 tbsp
7. Salt – to taste
8. Coconut Oil – 1.5 tbsp

Preparation Method

1. Wash the okra and trim the ends. Wipe away excess moisture using paper towels.
2. Slice each Okra along its length into two halves and then dice it into 1″ long pieces.
3. Marinate the Okra with Turmeric Powder, Red Chilly Powder, Sambar Powder, Salt and Rice Flour. Keep it aside for 10 minutes.
4. Heat oil in a wide pan or skillet and add the okra pieces to the pan in a single layer.
5. Allow it to cook for a 2-3 minutes on medium-high heat so that it browns a bit. Gently stir fry for another 6-7 minutes.
6. Remove from heat when it becomes crispy. Serve immediately with rice.

 Note

• If you wish, you may deep fry the Lady’s finger for 3-4 minutes and it will be really crispy.

Flavored Yogurt is a very popular snack or dessert among people of all age groups. I love fruit-flavored Yogurt but I hate the ingredients found in most commercial flavored yogurt cups. Now-a-days, I make my own fruit yogurt for a quick dessert after lunch. I often use fruits like Mango, Blueberry and Strawberry for flavoring my yogurt. I wish I had started making these years ago instead of buying the commercial ones. It’s ridiculously simple to make and tasty.

Here is a super easy dessert which you can enjoy every day – Creamy Strawberry Yogurt. It is packed with flavor and doesn’t have any artificial ingredients.

Creamy Strawberry Yogurt

When you can prepare homemade flavored yogurt so easily, I encourage all of you to ditch the commercial ones. Your kids will love this one!

Serves: 2

Ingredients

1. Whole Milk Yogurt – 3/4 cup
2. Frozen Strawberries – 8 ripe ones
3. Real Maple Syrup – 1 to 2 tbsp (You can use any sweetener of your choice)

Preparation Method

1. It’s best to use frozen strawberries in order to get a creamy texture. If you have fresh strawberries, wash it, trim the greens and then freeze it for half an hour to one hour.
2. Blend the strawberries for a minute. Add the whole milk yogurt and maple syrup. Blend for another minute so that it is smooth and creamy. Do not over blend or else it will become runny.
3. Serve immediately. Enjoy!

Note

• Please use Plain Whole Milk Yogurt for this recipe. If you use Non-fat Yogurt, it will not be creamy.
• You could also use Greek Yogurt instead of Whole Milk Yogurt.

I love Fish Cakes and Crab Cakes. They make such an excellent snack or appetizer. If you like Kerala Style Fish Cutlets, then I urge you to try this easy recipe for Fish Cakes. These fish cakes are gluten free as I haven’t used Bread Crumbs. Instead, I have used Almond Flour as a binding agent. You can use any mild-tasting Fish like Tilapia or Flounder for making Fish Cakes.

Pan-fried Fish Cakes

These fish cakes are pan-fried in very little oil and they are healthier than the deep fried ones. I am addicted to these fish cakes and could finish it all in one sitting. Well, I don’t do that as I have to share it with my husband. I don’t feel guilty when I indulge in these yummy Fish Cakes. After all, it’s only fish and isn’t laden with fat or carbs. Oh! it is grain-free as well.

Healthy Fish Cakes

Serves: 3 to 4

Ingredients

1. White Fish Fillets – 3 medium
2. Finely Minced Onions – 1/4 cup
3. Turmeric Powder – 1/4 tsp
4. Red Chilly or Cayenne Pepper Powder – 1/4 tsp + 1/4 tsp
5. Garlic Powder – 1/4 tsp
6. Black Pepper Powder – 1/4 tsp
7. Dried Parley Flakes – 1 tsp (optional)
8. Egg – 1
9. Dessicated Coconut – 1 tbsp
10. Almond Flour – 2 tbsp approx (I made my own by powdering Almonds in a mixie)
11. Salt – to taste
12. Oil – 1.5 to 2 tbsp

Preparation Method

1. Wash and pat dry the fish fillets with a paper towel.
2. Marinate the fillets with 1/4 tsp turmeric powder, 1/4 tsp Red Chilly Powder and a little salt. Keep it aside for 5 minutes.
3. Heat 1-2 tsp oil in a wide non-stick pan or skillet. Place the fillets on the pan and allow it to cook for 3-4 minutes on medium heat.
4. Gently flip the fillets and let it cook for another 2-3 minutes. Do not worry if the fillets break or fall apart. Remove from heat. Once cooled, transfer it to a bowl and flake it with a fork.
5. Add garlic powder, black pepper powder, 1/4 tsp red chilly powder, dried parsley flakes, egg, dessicated coconut and chopped onions to the bowl.
6. Start mixing everything together with your hands. Add 1 to 2 tbsp almond flour as needed. Shape it into mini-patties.
7. Heat 1 tbsp oil in a skillet or frying pan on medium heat. Gently fry the fish cakes for 3-4 minutes on each side or until browned.
8. Drain onto paper towels. Serve with ketchup, tartar sauce or any sauce of your choice.

Note

• You can make your own Almond Flour at home by powdering Almonds using a Spice Grinder or Mixie.
• These fish cakes are delicate. Do not overcrowd the pan and be careful while flipping it.

I cannot believe that I haven’t posted the recipe for Kappa Vevichathu. I have made it so many times and yet I never manged to click a decent snap! Tapioca/Yuca (Kappa) is so popular among Keralites. I grew up eating Tapioca every once in a while. As a child, I wasn’t fascinated with Kappa but I remember how insanely happy my Mom and aunts would be at the sight of Kappa. Well, I grew up and got married to a man who loves all kinds of tubers – be it Tapioca, Taro or Potato. I make different dishes using Tapioca and Kappayerachi has got to be one of my favorites.

Kappa Vevichathu

This recipe isn’t all that complicated except for the part where you have to peel Yuca. I often buy Frozen Yuca so that I don’t have to worry about cleaning it and losing my finger! Tapioca is cooked along with coconut and a few spices, the result being a yummy dish. Kappa Vevichathu is often served with spicy Kerala Style Fish Curry (Meen Curry). Here is the recipe for Kottayam Style Kappa Vevichathu. A few of the ingredients like garlic are traditionally not used but my mother-in-law always adds it to reduce the gastric problems caused by Yuca. My friend’s Mom from Angamaly makes something similar with Tapioca but they call it Manja Kappa.

Kerala Style Tapioca with Coconut

In case you are wondering, the side dish pictured above is Meen Chammanthi Podi – a powder made using Dried Fish and Coconut.

Ingredients

1. Fresh/Frozen Tapioca/Yuca (Kappa) – 1 kg or 2.2 lbs approx
2. Grated Coconut – 1 cup
3. Shallots (Kunjulli) – 2 small
4. Green Chillies – 2 or 3 (Alter according to your spice tolerance)
5. Curry Leaves – 1 big sprig
6. Garlic – 4 big cloves
7. Turmeric Powder – 1/4+ 1/4 tsp
8. Salt – to taste
9. Water – as needed

Preparation Method

1. If using Fresh Tapioca, peel the outer brown skin and inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it thoroughly a couple of times.
2. Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp turmeric until tender. This will take anywhere between 10-20 minutes depending on the type of Yuca used. Be careful not to overcook the tapioca or else it will end up being mushy.
3. Drain the water thoroughly and keep the tapioca pieces aside. Reserve 1/4 cup of the starchy water.
4. Grind coconut, shallots, green chillies, garlic, a few of the curry leaves and 1/2 tsp turmeric powder to form a very coarse paste.
5. To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture, remaining curry leaves.
6. Cover and cook for 3-4 minutes on low heat. If it appears dry, add a few tablespoons of the reserved water. Remove lid and mix everything thoroughly. Add more salt if needed. Mash the pieces thoroughly using the back of a wooden spatula but I prefer leaving a few chunks to bite.
7. Remove from heat and serve with Fish Curry or Mulakku Pottichatu (Chilly Chutney).

Notes

• I have sometimes added a little Cumin (Jeerakam) while grinding Coconut but it is not used traditionally. The same applies to garlic.
• If you don’t have green chillies, you can instead use red chilly powder.
• You don’t have to grind curry leaves but my Mom usually grinds it along with the coconut and I love the taste.

My aunt gave me some salt-brined raw mangoes (Uppu Maanga) from Kerala and I was happy. Unripe, tender Mangoes are preserved in Kerala by brining it in salt solution. Well-brined Mangoes stay unspoiled for over a year. These brined, green Mangoes can be used for making Curries, Pickles and Condiments. My mom often makes pickles with Uppu Maanga.

Uppu Maanga Chammanthi

I have fond memories associated with Uppu Manga. Whole Green Mangoes or cut mangoes immersed in a salt solution would be stored away safely in a Bharani (Ceramic Jar) for later use. The thought of Kanji served with crushed Uppu Manga makes me drool. Here is the recipe for Uppu Manga Chammanti (Brined Mango Coconut Chutney). Chammanthi is usually a thick paste made by grinding coconut with other ingredients. Since brined mangoes retain lot of water, this Chammanthi wasn’t as thick as the other Chammanthis.

Salt Brined Mango Chutney

Uppu Manga Chammanthi makes a  wonderful accompaniment to Rice or serve it with Kanji.

Ingredients

1. Diced Uppu Manga (Brined Mango) Pieces – 1/2 cup
2. Grated Coconut – 3/4 to 1 cup
3. Green Chillies – 2
4. Ginger – a small piece
5. Curry Leaves – 3 to 4
6. Salt – to taste

Preparation Method

1. Blend everything together in a mixie or food processor until you get a coarse paste.
2. Add salt only if required.

 Note

• If you don’t have brined mangoes, you can make Chammanthi with sour, green mangoes.

I had been wanting to try American Baked Casseroles for a long time. I decided to start with a simple casserole made with Potatoes and Milk. I found this recipe while glancing through a Library Book and decided to adapt it with whatever ingredients I had on hand. I used carrots and ham along with potatoes and instead of bread crumbs, I used gluten-free Rice Cereal for the topping. The whole house smelled so wonderful while the casserole was in the oven. We enjoyed this wonderful Potato and Carrot Casserole for dinner and thought it tasted simple and satisfying.

Potato Carrot Casserole

Only after making did I realize that the quantity was just right to satisfy our appetites. Next time, I will try using more layers of potatoes. This time my 2 quart pan was only half full.

Serves: 2 to 3

Ingredients

1. Potatoes – 4 Medium
2. Carrots – 3 large
3. Diced Ham – 1/2 cup (fully cooked)
4. Milk – 1 and 1/4 cup
5. Onion Powder – 1/2 tsp
6. Garlic Powder – 1/4 tsp
7. Black Pepper Powder – 1/4 tsp
8. Cayenne Powder or Red Chilly Powder – 1/2 tsp
9. Dried parsley Flakes – 1/2 tsp (optional)
10. Salt – to taste
11. Chex Rice Cereal – 1 cup
12. Butter – 2 tbsp + 1 tbsp and more for greasing

Preparation Method

1. Peel the potato and slice it into discs of 1/4″ thickness or smaller.
2. Peel the carrot and dice it into discs.
3. Heat 2 tbsp butter and 1 cup milk on low heat until the butter melts.
4. Remove from heat and whisk the milk-butter mixture with salt, pepper, onion powder, garlic powder, parsley flakes and paprika powder.
5. Preheat oven to 400 degree F. Grease a 9″ X 4″ (2 qt) oven-safe dish with butter.
6. Spread half of the potatoes in a single layer at the bottom of the dish.
7. Place the carrots and diced ham on top of the potatoes.
8. Top with the remaining potatoes. Pour the milk mixture into the pan making sure that the potatoes are covered.
9. Crush the rice cereal and combine it with 1 tbsp melted butter. Sprinkle it on top of the casserole.
10. Cover and bake the casserole for around 30 minutes. Uncover and cook for 10 more minutes or until the milk has been absorbed by the potatoes and the top is set.

Note

• The rice cereal topping is optional but it really enhances the taste of the casserole.
• You can also use bread crumbs instead of Chex cereal.
• If you like Cheese, you can sprinkle any shredded Cheese like Cheddar or Parmesan on top of the casserole before baking.

When I serve Meat or Fish as a main dish, I often make a simple salad as a side. Those kind of days are few since I tend to stick to Indian food for Lunch and Dinner. Indian food is usually high in carbs and I often end-up feeling guilty if I have too much rice with all the yummy curries. So once in a while, I tend to make my meal high in protein and low in carbs. A few days ago, a friend shared the recipe for Cabbage & Ramen Noodle Salad and it sure sounded delicious. I didn’t have Ramen Noodles and decided to instead try out a simple Sweet & Tangy Cabbage Salad.

Sweet & Tangy Cabbage Salad

Okay, I am going to tell you something. I like Cabbage but I don’t like Coleslaw! I somehow dislike all the Mayo on it. It is often way too creamy and sweet for my taste buds. This Cabbage & Raisin Salad has a nice crunch and the sweet-sour flavors are well-balanced. I managed to eat a huge bowl of this yummy Cabbage Salad along with Crunchy Battered Fish pictured above. This salad is gluten-free as ramen noodles are not used.

Cabbage Raisin Salad

Ingredients

1. Shredded Cabbage – 1/2 head of 1 green Cabbage
2. Raisins – 1/4 cup
3. Black Sesame Seeds – 1 tsp
4. Apple Cider Vinegar – 1 to 1.5 tbsp
5. Honey – 1 tbsp (Alter according to desired sweetness)
6. Garlic Powder – 1/4 tsp
7. Black Pepper Powder – 1/4 tsp
8. Salt – to taste
9. Olive/Coconut Oil – 1 tbsp

Preparation Method

1. Wash the Cabbage and shred it into strips.
2. Toast the sesame seeds on low heat for a few minutes, stirring continuously.
3. Combine the cabbage, raisins and toasted sesame seeds in a bowl.
4. Prepare the dressing by whisking together apple cider vinegar, honey, garlic powder, oil and salt in a bowl.
5. Pour the dressing over the salad and toss everything.
6. Allow the salad to sit in the refrigerator for a 15-20 minutes so that the flavors are absorbed by the cabbage.
7. Leftovers may not taste good as cabbage tends to let out water as it sits.

I had some fresh Vellarikka (Sambar Cucumber) and Achinga Payaru (Yardlong Beans) with me. Thanks to two wonderful ladies who shared their home-grown vegetables with me! I made a Mezhkkupuratti with tender Achinga. I separated the beans from the more fibrous Yardlong Beans and discarded the pods. I didn’t know what to do with it and decided to try something similar to Mathanga Vanpayaru Errisery. I also used Lentils (Parippu) while making this Erishery.

Kerala Style Vellarikka Payaru Erishery

Vellarikka (Melon Cucumber) is known as Dosakai in some parts of India and belongs to the Gourd family. It is usually greenish-yellow in color and comes in all shapes and sizes. It is often added to Sambar. You can also make Pickles and Pachadis with it. Once cooked, Vellarikka is very similar to Pumpkin. It becomes mushy with a thick consistency.

Sambar Cucumber and Lentil Erisseri

So if you have Vellarikka with you, try this Velarikka Payaru and Parippu Erisheri for Onam.

Ingredients

1. Vellarikka (Sambar Cucumber) – 1 small
2. Achinga Payaru (Yardlong Beans)  – 1/2 cup (beans separated from the pods)
3. Dried Split Green Peas (Pacha Parippu) – 1/2 cup
4. Garlic – 2 cloves
5. Turmeric Powder – 1/4 tsp
6. Salt – to taste
7. Water – as needed

For Grinding

1. Grated Coconut – 1 cup
2. Garlic – 4 cloves
3. Cumin (Jeerakam) – 1/2 tsp
4. Red Chilly Powder – 1/2 tsp
5. Black Pepper Powder – 1/4 tsp

For Seasoning

1. Sliced Shallots – 4
2. Dry Red Chillies – 3 or 4
3. Mustard Seeds – 1/4 tsp
4. Coconut Oil – 1 tbsp
5. Curry Leaves – a big sprig

Preparation Method

1. Peel the cucumber and cut it into halves along the centre. Scoop out the seeds and dice it into medium chunks.
2. Remove the beans from the mature and fibrous yardlong beans and discard the pods.
3. Wash and drain the split green peas.
4. Pressure cook the cucumber, payaru and split green peas in 2 cups of water along with 2 garlic cloves, 1/4 tsp turmeric powder and salt to taste for 1 whistle on medium-high heat.
5. Meanwhile, in another pan, roast the grated coconut on medium heat, stirring frequently. Once the coconut begins to brown, reduce heat, add the garlic and red chilly powder. Roast for a few more minutes. Remove from heat and allow it to cool. Grind everything to a smooth paste along with 1/4 tsp cumin, 1/4 tsp black pepper powder and little water.
6. Once the pressure has subsided, open the cooker and add the roasted coconut paste to the pan. If the erisheri appears very thick, add a little water. Simmer for five-seven minutes, stirring occasionally. Add more salt if needed.
7. Heat 1 tbsp coconut oil in a another pan and splutter mustard seeds. Throw in the shallots, red chillies and curry leaves. Saute until the shallots turn golden brown. Pour this seasoning over the Erishery. Mix and remove from heat.

Note

• You can use any lentil/dal like Cherupayaru Parippu (Split Mung beans) or Tuvara Parippu (Toor Dal) instead of Split Green Peas.
• If you don’t have Achinga Payaru, you can leave it out. Vellarikka and Parippu will suffice for this Erissery.

Now that Onam is around the corner, I am here with the recipe for Cherupayaru Payasam. This is a sweet dessert made with Moong/Mung Beans or Green Gram (Cherupayaru). This is a very rich and creamy dessert. A little will go a long way to satisfy your sweet cravings. Though I have made Pradhaman with Cherupayaru Parippu (Moong Dal), this was the first time I tried a Payasam with Whole Mung Beans. When I spoke to an aunt, she told me that Cherupayaru Payasam used to be prepared for Onam at their place by her mother and grandmother.

Cherupayaru Payasam

Traditionally, Cherupayaru Payasam is made in Coconut Milk and the moong beans are fried before it is cooked. It is slow-cooked and requires lot of time and effort. This recipe is a quicker version of making Cherupayaru Payasam. I didn’t fry the beans before pressure cooking, also used both Coconut Milk and Condensed Milk for extra creaminess.

Whole Moong Bean Payasam

As you get ready for Onam this year, try making this wonderful payasam and I am sure you will like it. The only problem is that you won’t be able to resist yourself until you empty the bowl.

Serves: 8

Ingredients

1. Whole Mung Beans (Cherupayaru) – 1 cup
2. Jaggery (Sharkara) – 300 grams approx (3 medium blocks)
3. Thin Coconut Milk – 2 cups
4. Condensed Milk – 1/4 cup
5. Powdered Cardamom (Elakka) – 1.5 tsp
6. Salt – a pinch
7. Ghee – 1+1 tsp
8. Grated Coconut – 3 tbsp
9. Water – 3 cups

Preparation Method

1. Wash the mung beans thoroughly. Pressure cook it with 2 cups of water for 3 whistles on medium-high heat.
2. Meanwhile, boil the jaggery in 1 cup of water so that it melts completely. This will take around 10 minutes. Filter to catch any residue and keep the jaggery syrup aside.
3. Once the pressure has subsided, open the pan and check if there is water at the bottom. If so, heat the beans for a few more minutes until the water has evaporated completely. The beans should be well-cooked but shouldn’t become a paste.
4. Heat a wide pan and transfer the cooked cherupayaru to the pan and gently pour in the jaggery syrup.
5. Add a pinch of salt and 1.5 tsp powdered cardamom. Let the mixture cook on medium-low heat for around 5 minutes. Keep on stirring the mixture as it thickens.
6. Now pour in the thin coconut milk and allow everything to come to a slow boil, stirring frequently so that it doesn’t stick to the pan.
7. Add 1 tsp of ghee to the payasam. Simmer the payasam for five-seven minutes.
8. Reduce heat and add 1/4 cup of condensed milk. Mix well and remove from heat after a minute or two. Alternatively, you can add 1/2 cup of thick Coconut Milk.
9. Heat 1 tsp ghee in another pan and roast the grated coconut on medium heat until it becomes a deep brown color. Add the roasted coconut to the payasam for added taste.

Note

• You may need to adjust the amount of jaggery used depending on the sweetness. I used around 300 grams and it was sweet enough for us.
• Fresh Coconut Milk is recommended but you can also get away with Canned Coconut Milk or Coconut Milk Powder. If using the Powder, make sure that you dissolve it completely in water before adding it to the Payasam. You don’t want to see the undissolved powder floating around in the payasam.

Wishing you all a very Happy Onam!!! Hope you all enjoyed a wonderful Sadhya with family and friends. We had a yummy Sadhya at a friend’s house. Here is an Onam Sadhya special side dish – Carrot Pachadi/Kichadi. I usually make Pachadi for Onam with Pineapple but this time I thought I would make a Pachadi with Carrot since I didn’t have Beetroot. I add ground mustard seeds while making Pachadi but yesterday while speaking to a friend, she told me that they don’t add ground mustard seeds to some Pachadis such as Beetroot whereas for Pavakka (Bitter Gourd) and Vellarikka (Melon Cucumber) Pachadis, ground mustard is always added.

Carrot Pachadi

To add to the confusion, Pachadi is often known as Kichadi in southern Kerala. The terminology has always been confusing to me, but I guess Pachadi and Kichadi are more or less the same with a few subtle differences. I read somewhere that ground mustards are not added to Kichadis. I prepared this dish without ground mustards so I think I will call it Carrot Kichadi. This is a very mild side dish and is perfect for Onam.

Kerala Carrot Pachadi/Kichadi

Serves : 5 to 6

Ingredients

1. Carrot – 2 large
2. Slit Green Chillies – 2
3. Thick Curd – 1/4 cup
4. Salt – to taste
5. Sugar – 1 to 2 tsp (optional)

For Grinding

1. Grated Coconut – 1/2 cup
2. Turmeric Powder – 1/4 tsp
3. Chopped Ginger – 2 tsp approx

For Seasoning

1. Coconut Oil – 1 tbsp
2. Mustard Seeds – 1/4 tsp
3. Dry Red Chillies – 3 or 4
4. Curry Leaves – a big sprig

Preparation Method

1. Peel the carrots and shred it using a hand grater or food processor.
2. Cook the carrots with little water, slit green chillies and salt to taste for around 5-7 minutes.
3. Grind coconut along with the green chillies from the carrot and the other ingredients (turmeric and ginger) to form a nice paste and keep aside.
4. Blend the curd with little salt until smooth and keep aside.
5. Once the carrots are cooked, add the ground coconut paste to the pan.
6. Continue cooking on medium heat for another 5-8 minutes so that it becomes thick.
7. Reduce heat and add the curd to the pan. Mix everything and remove from heat. Add sugar if you like it sweet.
8. Heat oil in a pan. Splutter mustard seeds, saute dry red chillies and curry leaves for a few minutes.
9. Pour the seasoning over the Carrot Pachadi. Mix gently.

Notes

• Sour Curd is usually preferred while making Pachadi and Kichadi. However, you can also use Yogurt if you don’t have curd.
• If you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar or powdered jaggery.

Raw Banana is known as Kaya in Malayalam. Unripe Bananas are used for making different side dishes in Kerala. Raw Plantains (Vazhakka) are mostly used for making Thoran, Mezhkkupuratti, Erisheri and so on. A friend told me that they cook Raw Plantains with Tapioca/Yuca and it tastes excellent. Vazhakka is also cooked with different kinds of Payaru (Beans) such as Achinga Payaru, Cherupayaru, Vanpayaru etc.

Vazhakka Mezhukkupuratti

I had some Unripe Plantain (Pacha Ethakka/Nendhrakka) and made a simple stir fry with it. If you don’t have Raw Plantains, you can use Raw Bananas (Pacha Kaya) for the same recipe. I removed the outer skin of the raw plantains. However, some people like to cook it with skin. Here is the recipe for Vazhakka or Pacha Kaya Mezhkupuratti.

Raw Plantain Stir Fry

Serves: 5 to 6

Ingredients

1. Raw Plantain – 2 big
2. Turmeric Powder – 1/4 tsp
3. Diced Shallots (Kunjulli) – 5 or6 (Alternatively use diced Onions)
4. Minced/Crushed Garlic – 4 cloves
5. Red Chilly Flakes – 1 tsp
6. Red Chilly Powder – 1/2 tsp
7. Black Pepper Powder – 1/4 tsp
8. Curry Leaves – a sprig
9. Coconut Oil – 1 tbsp + 1 tsp
10. Mustard Seeds – 1/4 tsp
11. Salt – to taste

Preparation Method

1. Trim the edges of the plantain and lightly peel the thick outer skin. Dice it into small cubes. Soak it in water for five minutes and then wash it in several changes of water. This will remove the stickiness (kara).
2. Boil the plantain pieces in plenty of water along with 1/4 tsp turmeric powder and salt to taste until soft. It may take 7-8 minutes for the pieces to get cooked. Drain excess water and keep it aside. (You can also cover and cook the plantain with very little water but it may end up mushy. I prefer boiling it in plenty of water and then draining it.)
3. Heat 1 tbsp oil in a skillet and splutter mustard seeds. Saute shallots, curry leaves and garlic until the shallots begin to lightly brown.
4. Add the cooked plantain pieces to the skillet. Add 1/2 tsp red chilly powder and 1 tsp red chilly flakes. Add salt only if needed. Mix everything and then spread it out as much as possible.
5. Allow the plantain pieces to lightly brown on the edges, stirring occasionally for 5-7 minutes. Add 1/4 tsp black pepper powder and toss everything.
6. Finally, drizzle 1 tsp of coconut oil to coat the pieces. Remove from heat and serve with Rice.

Note

• I prefer making Vazhakka Mezhkkupuratti completely dry but if you like it slightly mushy, just sprinkle a few tea spoons of water and keep it covered while cooking instead of allowing it to brown.

Unlike Meat, I never get tired of Fish. I can have it every day. I keep trying new recipes with Fish and a few days back, I was reminded of the Fish Masala which was served for our Wedding Reception. I didn’t have the exact recipe but decided to explore it myself with probable ingredients. It turned out to be a yummy Fish Curry. Unlike Kerala Style Fish Curries, the most notable Indian spice mixture which stands out in this Fish Curry is Garam Masala.

Indian Fish Masala Curry

This fish curry is more similar to Meat based Curries and is very flavorful and aromatic. The gravy is rich and tasty as Coconut Milk is used. It goes well with Indian Breads. We even had it with Oats Puttu for Breakfast.

Fish Curry with Indian Spices

Ingredients

1. Fish – 1.5 lbs
2. Sliced Onions – 1
3. Diced Tomatoes – 2 medium
4. Curry Leaves – 2 sprigs
5. Ginger Garlic Paste – 1 tbsp
6. Coriander Powder – 1.5 tbsp
7. Kashmiri Chilly/Paprika Powder – 1 tsp
8. Fenugreek (Uluva) Powder – 1/4 tsp
9. Garam Masala Powder – 1 tsp + 1/4 tsp
10. Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp
11. Tamarind Paste – 1 tbsp
12. Thin Coconut Milk – 2 cups
13. Sugar – 1 tsp
14. Cilantro (Malliyella) – a few for garnishing
15. Oil – 2 tbsp
16. Mustard Seeds – 1/4 tsp
17. Salt – to taste
18. Lemon Juice – 2 tbsp

For Marinating the Fish

1. Ginger Garlic Paste – 1 tbsp
2. Turmeric Powder – 1/2 tsp
3. Red Chilly Powder – 1 tsp
4. Kashmiri Chilly/Paprika Powder – 1 tsp
5. Black Pepper Powder – 1/2 tsp
6. Salt – to taste

Preparation Method

1. Clean the fish and dice it into medium sized pieces. Soak it in water along with 2 tbsp lemon juice for five minutes. Wash it a couple of times and keep aside.
2. Marinate the fish with the above ingredients and refrigerate it for at least half an hour.
3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Saute onions and and a sprig of curry leaves until the onions become translucent.
4. Add the tomatoes and let it cook until soft and mushy. Reduce heat and add ginger garlic paste. Saute for two minutes.
5. Add coriander, kashmiri chilly and fenugreek powders. Saute everything until the oil begins to separate from the mixture.
6. Next, pour in the thin coconut milk to the pan. Add the tamarind paste, 1 tsp sugar and salt to taste. Mix everything so that the tamarind dissolves.
7. Sprinkle garam masala and fennel seeds powder. Allow the gravy to come to a slow boil on medium heat.
8. Gently add the fish pieces and give the pan a swirl. Cover and cook for 12-15 minutes, swirling the pan occasionally.
9. Finally, open the pan and sprinkle 1/4 tsp garam masala powder. Remove from heat after two minutes. Garnish with another sprig of curry leaves and a few cilantro leaves. Keep covered.

Note

• I have used Cod Fillets for this curry. It is best to use any mild tasting White Fish for this recipe.
• Fresh Ginger Garlic Paste is always recommended.
• If using Canned Coconut Milk, dilute it with water to get the required consistency.
• If you don’t have tamarind paste, you can use tamarind extract. Soak 1 tbsp of tamarind pulp in 1/2 cup of hot water for 5-10 minutes or microwave it for a minute. Mash the pulp well and then strain the tamarind water.