Crispy Fried Nethili/Anchovy

We've recently decided to have more of sea food than other meats why because its more healthy.Like kids we all are big fans of fried foods and fried fish are no exception.

These were really truly enjoyable as crispy as they were they vanished in seconds!

The one new thing I added to this marinade was powdered fennel and curryleaves.I had seen a cousin of mine added whole fennel and curry leaves to the marinade but then that gets over fried or burnt when we have batches of fish to fry this way i thought the taste and flavours were really standing out.

Curry leaves are really good and this one way to get some into your system.I usually add curry leaves to my idli podi and where ever i can sneak it in as then it goes in without everyone picking it out at the table.

You need
Anchovies/Nethali fish 2 cups after cleaning
White vinegar 1 tablespoon + some more
Dhaniya powder/Coriander powder 2 tsp
Chilli powder 1 tsp
Pepper powder 1/2 tsp
Curry leaves 2 sprigs
Fennel/Saunf 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Coconut oil 1 tsp

Vegetable/Coconut oil to deep fry

• Clean the fish and wash it twice or thrice in fresh water until its clean.Then soak it in some water with a capful of vinegar added to it.
• In a blender powder the fennel seeds and curry leaves.Now along with the rest of the ingredients except for the oil to deep fry mix all into a smooth paste adding a little water.
• Allow this to rest for half hour or more.
• Heat oil in a deep vessel/kadhai and deep fry small batches of the fish until they are crispy and done.
• Serve hot fried crispy nethali(muruku like LM calls them) with steamed rice and rasam or sambar rice.

Notes : 

* Soaking the fish in vinegar mixed water  removes any stale smell from any fish or meat.Tried tip.

* I have added a tsp of vinegar to the masala marinade too thats also to give a pleasant smell to the fried fish.

* Cleaning this fish is easy you can use kitchen scissors to nip the heads and tails and thats all.

* I have heard my MIL say coconut oil masks the fishy smell and gives it a good aroma i don't know about that but i know its really yummy when added to it.

Crispy Fried Nethili/Anchovy

We've recently decided to have more of sea food than other meats why because its more healthy.Like kids we all are big fans of fried foods and fried fish are no exception.

These were really truly enjoyable as crispy as they were they vanished in seconds!

Paneer/Cottage Cheese Fried Rice

I'm becoming a big fan of one pot meals these days.Why?My LM has long hours at school and she HAS to eat her lunch there, hubby dear who loves his elaborate curry-kootu south indian platter lunch has to carry his lunch and by making one pot meals in the morning i can escape all the cutting and chopping.Call it laziness but if i don't sleep with the menu decided for next day I'd be lost!

I made this paneer fried with a wee bit of doubt if my DH will like it because he isn't a big fan of paneer/cottage cheese.But he liked it so I decided it can make its presence once in a while.But alas LM never finished her lunch box :( sad but I just have to bear with her and her choosy habits.

This rice was really nice i loved the mild flavours which i wanted to be so because i thought someone little would enjoy it ( I was wrong) but i liked the mild spices which went perfectly well with the soft paneer.

To make this you need

Paneer 1 cup cubed 

Basmati rice - 2 cups soaked for half hour

Onion 1 large

Tomato 1 large

Ginger 1/2 inch piece, Garlic 4-5 pods both chopped finely or crushed

Garam masala powder 1 tsp

Salt to taste

Yogurt/curd 2 tablespoons

Warm Water 2 cups

Ghee/Butter/Oil or a mix of both in any ratio you want 1 tablespoon

Whole spices  - cinnamon 1 inch piece

• Soak the basmati rice for half hour and drain and keep aside.Heat some water to cook this rice keep this ready.
• Heat oil in a deep vessel, add the butter/ghee and add the cinnamon stick.Add paneer to this and brown the pieces.Remove the paneer and set aside.
• Add onions fry well then add the crushed ginger garlic and saute well.
• Add tomato and fry well until mashed.Now add the Yogurt/curd and saute well for 2-3 minutes.
• Add garam masala powder and fry well.
• Add the drained basmati rice and fry well until it goes translucent.
• Add the warm water now and check for salt.Add the fried paneer now.
• Once this water starts boiling mildly reduce the flame to medium and cover this and cook for 12-15 minutes or until all the water has been absorbed by the rice.
• Fluff the rice up with a fork in between do not stir once the rice is added.

• Mild paneer fried rice is ready to be served with any raita of your choice, pickle and papads or by itself too.Have a good meal :) 

Rajma Chawal - Red kidney beans curry with rice

Everyone is health conscious these days and with the increasing choice for unhealthy/junk food that our kids prefer to have it becomes our duty to supply healthy food at home.My LM is a choosy eater I'm still trying to make her eat her veggies and pulses she does love certain veggies and pulses but not all.She mainly hates onions and tomatoes now salads are her best bet!

I used to be a big fan of these red kidney beans that i used to make dal makhani so often then DH started complaining that it got too boring.Red kidney beans need to be cooked well unlike other legumes else they taste way too bland.This recipe was such a life saver we all loved it with our rotis and rice too.

Recipe source - Here

Rajma/Red kidney beans 1 cup
Cumin seeds/Fennel  1 tsp
Green chillies 1 slit at the top

Onions 1 large
Tomato 2 medium
Ginger 2tsp chopped finely/Grated
Dhaniya/coriander+cumin/jeera powder 2 tsp
Turmeric powder/haldi 1/2 tsp
Salt to taste

Salt to taste
Onions to serve
Lime juice/Amchur to taste (optional)

To cook the red kidney beans:
- Soak the rajma over night or more longer i soaked it the previous day afternoon.
-Into the pressure cooker add few whole spices -3/4- cardamoms,3-4 cloves and a piece of cinnamon,a bay leaf, few black peppercorns, now pressure cook the red kidney beans until soft that will need about 10-12 minutes on medium flame or for a 4 whistles.(or use canned red kidney beans will be faster and easier) Alternatively make a small pouch with the whole spices add it to the cooker while cooking the beans and take it out when its done.
- Add salt to taste for the beans in the cooker.

To make the gravy

•  Heat oil in a pan, add the Fennel, onions and fry well.Once thats done add the ginger and green chillies.
• Next add the tomatoes and let this get cooked until mushy.
• Add the turmeric powder, dhaniya-jeera powder and fry until the raw smell goes away.
• Add the cooked beans and cook well in the gravy.
• Serve hot with chopped onions, lime wedges and chopped coriander leaves with rotis, naans or steamed rice.

Flavourful rajma is ready to be served with rotis or steamed rice.

Sending this to Veggie/Fruit of the month - Onion at  Sowmya's  and Priya's VFAM page 
and Foodabulous Fest - Ramzan and Mango season 

Rajma Chawal - Red kidney beans curry with rice

Everyone is health conscious these days and with the increasing choice for unhealthy/junk food that our kids prefer to have it becomes our duty to supply healthy food at home.My LM is a choosy eater I'm still trying to make her eat her veggies and pulses she does love certain veggies and pulses but not all.She mainly hates onions and tomatoes now salads are her best bet!

Mango pannacotta with jaggery glazed nuts

The Mango season is almost over and I have to post atleast one recipe else I wouldn't bedoing  any justice to the King of the Fruits.

I agree Mangoes are super yummy to eat as it is but its so tempting to get used in desserts the fantastic aroma of the mango sitting in the fruit basket fills the whole kitchen.

When I heard the name Panacotta i was wondering what it is?When i read about it i was anxious to try it and what better than a Mango Panacotta.

You need
Mango pulp of 2 mangoes
Milk (boiled and cooled) 2 cups
Condensed milk 4 tablespoons
Water 1 cup
Gelatin 5 gms/1 sachet

For the jaggery glazed nuts see here  .

• Peel and chop mangoes and grind in a blender with some milk.
• Mix the pulp with the remaining milk, add the condensed milk to this and stir well.
• Heat water until hot (not boiling) add the gelatin and mix well.
• Strain the water + gelatin mix and our along with mango + milk mixture.
• Pour into desired moulds or serving bowls and refrigerate until done.
• Garnish with few pieces of mango or glazed nuts. 

Creamy mango pannacotta is ready : ) Enjoy!

Sending this to  Foodabulous Fest Event  organised by Simply TADKA and hosted by Sajina Bishar of Saju's Tastes

Mango pannacotta with jaggery glazed nuts

The Mango season is almost over and I have to post atleast one recipe else I wouldn't bedoing  any justice to the King of the Fruits.

Enna Kathrikai Kuzhambu/Fried brinjals in a tangy spicy gravy

I usually make this curry when I have plenty of time to spend in the kitchen because as yummy as this is it is a slightly lengthy process to make this curry.I never heard of this until a relative mentioned this - it is pretty famous here in the south especially happens to be an accompaniment to our favourite biryanis :) 

My DH kept telling me how my MIL used to make it really wonderfully but I had no clue how it would or should taste.Then i saw Sanjeev Kapoor make it on his show long time back.This is my own tried version of the dish.My DH said it tasted pretty good and almost close to some professional biryani maker who is his benchmark to this dish.

You need 

Small sized brinjals 4 (leave the stems and make + shaped slit from the bottom side going to the top but should be in one piece)

Baby onions/Onions 6-8 or small medium

Ginger garlic paste 1 tsp

Tamarind a small lemon sized ball soaked in half cup of water 

Curry leaves 2 sprigs

Mustard seeds 1 tsp

Oil 3-4 tablespoons

Vinegar 1 tsp

Sambar powder 1 tsp

 Salt to taste

Toast and grind to a fine powder the following

Coriander seeds 2 tsp

Fenugreek/methi/vendhayam seeds 1/4 tsp

Pepper corns 1/2 tsp

Dried Red chilli 2

Cumin 1/4 tsp

Fennel seeds1/2 tsp

Coconut grated 3 tblsp

•  Stuff the ground powder into the slits of the brinjal and keep aside. 
• Heat oil in a pan, fry the stuffed brinjals until tender. Remove onto tissue paper. 

• In the same oil(pan), add mustard seeds and curry leaves. Add onions and fry well. Next add the ginger garlic paste and tomatoes and fry until all is mashed well.
• Add the remaining ground powder(you will have left over after stuffing the brinjals) and fry well. Then add thick tamarind water and let the spices cook in this water. Add the sambar powder and salt now.
• Now add the fried brinjals and let all of this cook well until masalas coat the brinjals. 
• Add a tsp of vinegar at the end. You can add some water to get the gravy a little more loose consistency but not much because this gravy has to be tangy so don't reduce the tamarind water.

Serve hot ennai kathrikai kuzhambu with steamed rice or chicken biryani.

Sending this to VFAM @ Nivedhanam and Priya VFAM

Enna Kathrikai Kuzhambu/Fried brinjals in a tangy spicy gravy

I usually make this curry when I have plenty of time to spend in the kitchen because as yummy as this is it is a slightly lengthy process to make this curry.I never heard of this until a relative mentioned this - it is pretty famous here in the south especially happens to be an accompaniment to our favourite biryanis :) 

Almond Fudge Balls

Its my sister's birthday she's really far from us now enjoying life but we miss her and her lil tiny tots too much.I made these fantastic almond fudge balls for her.We both love sweets and share a lot of common interests especially baking :)

One of the reasons this blog keeps going is because she keeps asking me for recipes and I'd like to keep record of the recipes i try out for people like her and also for my own reference at any point in time.

For those like her who don't have time with kids around this has to be an ideal quick to make fudge ball.

 Preparation time half hour + setting time

You need
Toasted Almonds 1 cup
COndensed milk about half cup
VEgetable oil/butter 2 tablespoons
Unsweetened cocoa powder 1 tsp
ALmond slivers to garnish each ball

Muffin liners or foil paper to wrap them

- If you have plain almonds add them to a hot pan and toast until crisp.Let this cool down.
- Add this to a mixer/blender and powder it finely.Add the condensed milk and oil and blend well.
- Scrape all of the almond mix and mix the cocoa powder well with a spatula or if you like to lick off your hands use them.
- Grease hands well and make balls and keep a sliver of almond on each of them.
- Refrigerate for 3-4 hours until set.
- Yummy chocolate almond fudge balls are ready to go!

Tips :
- I added a little honey which gave this glossy look but it got a little loose.
- You can add condensed milk lesser or more according to the sweetness you need but if you add lot more then it would get difficult to roll into shapes.

Sending this to JCO - Cyber style potluck party

Almond Fudge Balls

Its my sister's birthday she's really far from us now enjoying life but we miss her and her lil tiny tots too much.I made these fantastic almond fudge balls for her.We both love sweets and share a lot of common interests especially baking :)

Home-made Gulab Jamuns

We crossed 100000 hits this week :) I have to thank all my friends who come here and constantly shower me with their generous support.My family members who give me their fun filled feedback and my DH who is ever ready to be my guinea pig  food critic and guide :) I thank the Lord who is behind all our endeavours and also mine who gave me the thought and idea to do something like this to pursue my interest in food and photography.

I'd like to share these home made gulab jamuns on my timy achievement.My mom used to make gulab jamuns from scratch she forgot the proportions however these were nearly close.I got the recipe from here.

It was so easy and the results were super good I don't remember any ready packed mix giving me such good results.This one's a keeper.We gobbled down 24 small soft pillowy jamuns in 2 days ( most vanished on the first day) After they vanished DH asked me when I got the ready mix I told him I made it from scratch,he was astonished!

Preparation time half hour (including frying)
Makes 24 small balls

You need

For the jamuns
Milk powder 1 cup( i used sweetened)
Ghee/Butter 1 tablespoon melted
Baking Soda 1/4 tsp
All purpose flour/maida 3 tablespoons
Pinch of salt
Distilled white vinegar 1/2 tsp
Whole milk 1/3 cup (less or more)

For the sugar syrup

Sugar 1 cup
Water 1 and half cup
Cardomom pods crushed 4-5
Saffron strands (optional) few
Yellow food color a pinch (optional)
Rose essence (optional) a few drops

Oil to deep fry

• Mix all the ingredients except whole milk in a bowl add milk little by little to make a slightly sticky dough.Cover and let this rest for 20 minutes.
• Apply ghee/oil on your palms and roll the dough into balls.
• Once you've rolled the balls, turn on the oil to deep fry them.
• The oil shouldn't be too hot else the insides of the dough balls will be uncooked.You need the flame to be on semi heat.Let the balls fry slowly.Get colored on the outside and cooked on the insides.
•  To make the sugar syrup: Add sugar and water in a vessel and let the sugar dissolve add the cardamom pods and the other ingredients and mix well.
• Once the gulab jamuns are fried (all of them) I dropped them into the sugar syrup.
• Refrigerate this for 5-6 hours or over night for best results.

Super soft golden gulab jamuns are ready :) Enjoy!

Home-made Gulab Jamuns

We crossed 100000 hits this week :) I have to thank all my friends who come here and constantly shower me with their generous support.My family members who give me their fun filled feedback and my DH who is ever ready to be my guinea pig  food critic and guide :) I thank the Lord who is behind all our endeavours and also mine who gave me the thought and idea to do something like this to pursue my interest in food and photography.

Spaghetti with roasted brinjals

I love pasta for many reasons  - thats its easy to put up and its a refreshing change from our regular indian food.Whenever I'm alone at home or theres nothing for lunch I quickly make some pasta for myself and LM who also loves pastas.Roasted vegetables really spice up any pastas you must try it to know.

Any kind of pasta can be used in this dish but i used spaghetti because it cooks really faster than all other kinds i feel.

This is the first time i added just plain roasted vegetable and i loved it.

Preparation time - 20 mins
Serves - 1

You need

Spaghetti - enough for one person
Tomato chopped into tiny cubes
Garlic pods 3 chopped finely
Brinjal 1 small chopped in circles
Olive oil 1 tablespoon
Pepper powder 1/2 tsp
Vinegar 1 tsp
Chilli flakes 1/4 tsp
Salt to taste

- Add spaghetti to boiling water by adding a tsp of oil and salt.Cook spaghetti until soft and done.Drain immediately and run some cold water this will prevent the spaghetti to stick together.
- Heat olive oil in a pan, add the garlic pieces next add the tomatoes and sauté until soft.
- Add the vinegar to this and pepper powder.
- Add the spaghetti and mix well.
- Heat 2 tsp of oil and sauté the brinjal rings until fried on both sides.
- Add these brinjal rings to the spaghetti and sprinkle some more pepper if needed.

Spicy tangy spaghetti is ready for lunch :)

Sending this to Know your cooking fats - cooking oil series @ JCO , Monsoon Temptations, Kids delight

 

Spaghetti with roasted brinjals

I love pasta for many reasons  - thats its easy to put up and its a refreshing change from our regular indian food.Whenever I'm alone at home or theres nothing for lunch I quickly make some pasta for myself and LM who also loves pastas.Roasted vegetables really spice up any pastas you must try it to know.