Tandoori Fish

Ingredients

Fish Fillets : 3-4  pieces

For Marination

Thick Curd : 4 tablespoon
Chilly powder : 1 1/4 teaspoon
Pepper powder : 1/2 teaspoon
Tandoori masala : 1/2 teaspoon
Turmeric : 1/4 teaspoon
Lime juice : 1 tablespoon
Ginger garlic paste :  1 teaspoon
Salt :  as needed

Method

Add together  all the ingredients for marination and mix well.Marinate the fish fillets and keep it in the refrigerator(not in freezer) in a covered vessel  for 2-3 hours.Take out the marinated fish from the refrigerator and grill it in a greased tray  for 10-15 minutes turning  in between.

Unakka Chemmeen Chammanthi

Ingredients

Dried Prawns(unakka chemmeen) : 1/2 cup
Grated Coconut : 3/4 cup
Chilly Powder : 1 teaspoon
Ginger : small piece
Curry leaf : 10 nos
Pearl Onions : 2 nos
Salt : as needed

Method
Remove the head and tail of dried prawns.Fry the cleaned  prawns in a pan without oil for 5-10 minutes and allow it  to cool.Blend  fried prawns,coconut,chilly powder,ginger,curryleaf,pearl onions and salt in a blender without adding water.

Cauliflower Scrambled Eggs

Ingredients

Finely chopped cauliflower : 1 no(medium)
Red Chilly Powder : 1 teaspoon
Turmeric Powder : 1/4 teaspoon
Egg : 2 nos
Green chilly sliced : 2 nos
Onion chopped : 1 no
Coriander leaves : as needed
Oil : as needed
Salt : as needed

Method

Heat oil in a pan.Add onion and greenchilly.Saute till the onions turn light golden brown.Add cauliflower,chilly powder,turmeric powder and salt.Cover and cook in low flame.Stir in between.Break the  eggs, add yellow and white directly to the cooked cauliflower and scramble well under  low flame.Add coriander leaves and mix well.

Kerala Porotta

Ingredients

Maida : 2 cups
Vegetable Oil / Ghee : 1 tablespoon
Salt  :  1/2 teaspoon
Milk : 1/2 cup
Egg : 1 no
Sugar : 1 tablespoon
Baking powder : 1/4 teaspoon
Luke Warm water : as needed to make the dough

Method

In a bowl mix together maida,salt ,milk,egg,sugar and baking powder.Knead it into a dough by adding enough water.Add oil and knead it again.Cover with a wet muslin cloth and keep it for 1 hour.Divide the dough into 10 equal parts.Apply oil on the balls and cover again with a wet muslin cloth and rest it for 5 minutes.In a flat surface(marble top) apply oil and using a rolling pin roll out the ball to the maximum as thin as possible.The dough may tear in between but don't bother.Apply oil on the rolled out dough.Using both hands make pleates on the rolled out dough starting from one end.Then holding at one end of the pleated dough rotate it like a spiral.Tuck the end of the dough on the underside of the pleated ball.Cover with a damp cloth again and keep it aside .Repeat for other balls.Heat a pan .Roll each piece again into 5 inch circles and place on the heated pan.Cook it under low flame.Turn frequently.Apply oil/ghee.When 3 or 4 porottas are done,layer them on top of eachother hold them between hands and beat the hands together.This is done to separate layers.Don't beat it too hard.Porottas are ready..

please let me know whether you need the video on how to make porottas.

Fried Fish Masala Rice

Ingredients

For Marination

Cleaned Fish  fillets cut into small pieces  : 1/2 kg
Kashmiri Chilli Powder : 1 tablespoon
Turmeric : 1/4 teaspoon
Limejuice : 1 teaspoon
Salt : as needed

Other Ingredients


Basmati Rice / Kaima Rice : 2 cups
Chopped Onions : 3 nos
Greenchilly/Thondan Mulaku(banana pepper)  : 2 nos (adjust according to your tolerance level)
Ginger : 1 1/2 tablespoon
Garlic : 1 1/2 tablespoon
Turmeric Powder : 1/4 teaspoon
Red Chilly Powder : 1/4 to 1/2 teaspoon
Coriander Powder : 1 teaspoon
Garam Masala Powder : 1 teaspoon
Lime juice : 1 tablespoon
Pepper powder : 1/4 teaspoon
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Oil : 1/2 cup
Salt : as needed

Method

Mix chillipowder,turmeric powder,limejuice and salt by adding little water.Apply the paste to the fish fillets one by one and keep it in refrigerator for half an hour.Heat oil in a frying pan.Put the marinated fish and fry till it turns golden brown.Keep the fried fish on kitchen tissue paper to drain off the excess oil.Make them into small pieces.

Take 4 cups of water in a vessel.Add rice and salt to it.Cook the rice(Don't overcook it).

Heat oil (left after frying the fish).Add onion,garlic,ginger,greenchilly and saute well till the onions turn light brown.Add turmeric,chilly powder,coriander powder,pepper powder,garam masala powder,coriander leaves and mint leaves.Saute well.Add the fried fish pieces and mix  well and add  the cooked rice little by little to it .Finally add limejuice and mix lightly.Add the salt required..Garnish with coriander and mint leaves.

Simple Prawn Roast

Ingredients

Prawns  : 1/2 kg (peeled & deveined )
Onions sliced  :  3 nos
Chilly powder  :  2  teaspoon
Turmeric powder  : 1/4 teaspoon
Cashewnuts   : 1/2 cup
Curry Leaf  : as required
Oil : as needed
Salt : as needed

Method

Saute prawns in a  pan(without oil) till the water gets dried up under  lowflame.
Heat  oil in a pan and fry the cashewnuts till it turns light brown .Keep  the fried cashewnuts aside.
Add onion,prawns,chilly powder,turmeric powder curryleaf and salt to the remaining oil in the same pan.
Cook it under  low flame stirring well till the onions turn light brown  and  prawns get fried.
Add the cashewnuts and mix everything well.


Tip


To devein a prawn :Use a small sharp knife to make a slit horizontally along the middle of the upperside of the prawns  to expose the dark vein.Pull out the vein from the prawn.