Stuffed Fish Fry Wrapped in Banana Leaf

Right out of the banana leaf....

When u say festival or visit a weddings what comes in our mind is a pic of yummy dishes with hot steamed food served on a banana leaf !!! i feel it brings out the best taste in food :)
Banana leaf has other benefits also other than eating out of the banana leaf ..It's used for medicinal uses, for pooja, decoration  & wrap food  while going on a trip etc...The best is food cooked in a banana leaf it imparts an unique flavor& tastes yummy...Try to use tender leaves so it doesn't tear easily while wrapping food.
So back to my recipe fish fried /roasted in banana leaf ...If you have not tried roasting fish wrapped in banana leaves i suggest u try this recipe it's yummy :) Nothing can beat food wrapped & cooked in banana leaf !!! If you find difficult to get banana leaf you can use foil so try this out & let me know...

Ingredients :

• 200 gm or 2 small size pomfret fish.
• 5 byadgi red chilies.
• 2 guntur red chilies or any spicy red chilies.
• 1 minced onion .
• Few curry leaves thinly sliced.
• Salt to taste.
• 1/2 tsp turmeric powder.
• 1 tsp ginger garlic paste.
• 1 tbsp oil.
• Banana leaf or foil to wrap the fish.

Method :

• Clean  the pomfret, the abdominal cavity & wash with running water.
• Make deep insertions on fish with a sharp knife.
• Soak the red chilies in hot water for 5 mins, remove the chilies from the water & grind to fine paste, remove the masala in a bowl & keep aside.
• Add about 1/4 cup water in the blender mix well & keep aside the masala water.

• Make a paste of turmeric powder,salt & 1/2 tsp red chilly powder & rub it all over the fish & inside the stomach & keep them aside for 30 mins.

• Heat 1 tbsp oil in a pan add the ginger garlic paste & the curry leaves saute for 1 min.

• Add the minced onions & saute till light brown.

• Add the ground paste &  the masala water.
• Let it boil check the salt ( remember that you've added salt to the fish ).

• Till it thickens..

• Add the fish & spread the masala all over the fish.

• Make sure the masala is stuffed well into the cuts & inside the belly.

• Cut a required size of a banana leaf wash it to remove any impurities & dry it completely .
• See whether it folds, if it tears when it folds then place the leaf on direct flame for few sec, now it'll be flexible .
• Now place the fish on the leaf with the masala.  

• Wrap the leaf around the fish & tie it around the fish securely. ( see that there is no tear on the leaf ). 

• Heat a skillet or a pan when it's hot put it on medium flame & place the wrapped fish in the skillet & roast on both sides for 10-15 mins..

• Serve with freshly sliced lemon wedges...Tastes best with steamed rice & Toovar Dal With Coconut :)

Sambar With Roasted Coconut

Happy Onam !!!

Sambar in Kerala differs a lot from sambar made in other states.The main difference is that we  roast the coconut to a golden brown & we add cinnamon & javitri, it heightens the taste,aroma & the gravy is thick you can even have it with pulkas. I uasally make sambar using sambar powder  but for festivals i prefer making the traditional sambar from the scratch.....This special recipe is purely a genius from my cousin sis ( sandhya) & good @ making this sambar & she shared this recipe to me. It's worth the effort & this sambar is common  in north side of  Kerala ....
Sambar is the highlight of  Kerala onam / vishu sadya..... Try this royal Kerala sambar with steamed rice or you can even have it with idly, dosa,pulkas...Enjoy !!!! :)

Serves : 4
Ingredients :

• 200 gm vegetables ( drumsticks,raw banana,velarikka ( Indian cucumber), carrot, lady's finger) or you can use any vegetables. 
• 1/8 cup / 20 gm tovar dal.
• 1/8 cup grated coconut.
• 60 gm sambar onions/ shallots.,
• 1 tbsp coriander seeds.
• 1 tsp coconut oil.
• 4 curry leaves.
• 2 green chilies slit lengthwise 
• 2 garlic sliced .
• 1'' cinnamon.
• 1 leaf javitri.
• 1/4 tsp pepper corns.
• Dash of jeera/ cumin seeds.
• Pinch of methi seeds.
• 6-7 red chilies or ( according to your taste).
• 1/2 tsp turmeric powder.
• 1 tsp sambar powder.
• 3-5 gm jaggery.
• 1 tomato chopped.
• 1/2 tsp ginger grated.
• Few chopped coriander leaves.
• Salt to taste.
• Tamarind (gooseberry size soaked in 1/4 cup hot water) or according to your taste.

For Seasoning : 1 tbsp coconut oil,1 tbsp mustard seeds,1 tsp minced garlic,pinch of hing (
asafoetida), few curry leaves, 2 whole red chilies.

• Wash the vegetables & cut in 2'' pieces.
• Peel the skin of the drumstick..

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1. First we need to make the sambar masala ...Let the smell of roasted spices waft your kitchen..
2. In a non-stick pan add 1 tsp coconut oil, grated coconut, sliced garlic & 1 sliced sambar onion /shallots saute on medium flame till light brown.
3. When it's light brown add the coriander seeds. 4-5 curry leaves &saute for another 2-3 mins..

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1. Add the cinnamon, javitri, 1 sliced green chilly saute for another 2-3 mins.
2. Add the pepper corns, jeera / cumin seeds, methi seeds...

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• Saute till the coconut is golden brown off the flame, add the red chilies & continue stirring (as the pan is hot) for 1-2 mins...

• Add the turmeric powder & sambar powder & continue stirring till it cools.
• Once it cools grind to a fine paste...

• Wash the dal & pressure cook  the dal with enough water for 3-4 whistles or till  it's over  cooked. 
• After the pressure settles down open the cooker lid mash the dal well, add the vegetables that is chopped tomato, raw banana,velarikka ( Indian cucumber),carrot, sambar onion / shallots,green chilly,ginger,few coriander leaves, salt to taste & pressure cook to 2-3 whistles.

• When pressure cools open the lid add the drumstick, lady's finger, tamarind juice( add tamarind juice according to your taste ), jaggery & when it boils....

• Add the ground masala & the masala water ( do not make it watery) & allow to boil till the gravy is thick ( not very thick).
• Mean while heat 1 tbsp coconut oil in another pan add the mustard seeds once it stops crackling add the minced garlic. hing, curry leaves & whole red chilies saute for 1-2 mins...
• Pour the tempering to sambar mix properly & simmer on low flame for 5 mins off the flame. 
• Add few chopped coriander leaves...Keep covered ...Let the flavor set...

  

• Mix the curry well before serving.....Enjoy the onam /vishu sadya :)

Chocolate Rava Laddu

 Those who have sweet tooth & is a huge fan of chocolates here's a laddu filled with yummieness of  dark chocolate & almond powder....
I too love chocolates & love to have a bite after lunch or dinner & love to experiment with chocolates.
Rava ladoo is  easy to make & can store it for longer time & i do make this sometimes just with milk & its boring to have the same flavor all the time....So here is my experiment with dark (cooking ) chocolate for my sweet tooth & it's so soft & fudgy & yummy :) 

  Celebrate this festival of  Ganesh chaturthi  with chocolate rava laddu in the shape of modak :)

   If you don't have a modak mould you can make it in  round shape....

Ingredients :

• 1 cup / 170 gm chiroty rava.
• 1/2 / 120 gm cup sugar.
• 2 1/2 tbsp ghee.
• 50 gm grated coconut or desiccated coconut.
• 20 almonds.
• 60 gm dark (cooking) chocolate.
• 1/3 cup + 1 tbsp  milk.
• 1 tsp cinnamon  powder.
• 1 tbsp cocco powder.

Method :

• Powder the sugar with the almonds & keep aside.

• In a pan add the ghee & chiroty rava & roast on medium flame for 10 min (do not brown it) continue stirring till the color changes slightly & you get a nice aroma.

• Add the the grated coconut & continue stirring for another 5 min.
• Add the cocco powder....

• Mix well...Next add the powdered sugar & mix well, turn off the flame after 1 min...

• Meanwhile in a bowl add the dark chocolate, milk & cinnamon powder & melt in a microwave... 

• Mix well ...Again heat the chocolate mixture on high power in microwave when very hot add  to the rava mixture & mix well immediately & allow the mixture to cool for 1 min until it' warm enough  to handled & make a dough....

• Quickly form lime sized balls by pressing the mixture in your palm into a tight fist.( you can wet your hands lightly & make laddus).
• Once it cools down it will set well...

• If you have modak mould you can press the chocolate rava mixture into the mould ( as you can see in the above pic).It's beautiful isn't :)
• If you are still not convinced about adding chocolate you can omit the cocco powder & dark chocolate & add just add 1/3 cup hot boiling milk & instead of cinnamon powder add cardamom powder to the rava mixture mix & make laddus & while making laddus press a fried raisin on the laddus. 

• As simple as they are they look beautiful & delicious......:) Happy Ganesh Chaturthi!!!

NOOLAPPAM / IDIYAPPAM

I was going through my blog recipes when i noticed  i haven't posted that many breakfast recipes. Being a mallu (as they call it these days) our Kerala breakfast are very famous & healthy &
Breakfast is considered to be a important meal of the day to keep your energy level up throughout the day....:)
Today's breakfast recipe is idiyappam / string hoppers i call it noolappam-nool means thread the noodles is very thin like a thread, appam means pancake. Now a days we get ready made idiyappam rice flour but i make my own flour. Once or twice a year i buy 5 kg raw rice clean & wash it well till u get a clean water then dry it in the sun for 4-5 days & give it to the mill to make a fine  powder...So i find it easy to make noolappam.
Serve noolappam hot with sweet coconut milk or Egg Stew  or Varathuaracha Kadala / Bengal Gram Curry

Pre-Note- If you can get to buy idiyappam flour that's  best or else you can prepare the rice flour @ home....You can prepare the rice flour the previous day,Wash & soak raw rice for a few hrs, drain well & allow to dry completely grind it to a very fine powder & dry roast it till hot( do not brown it). 

Serves : 4

Ingredients :

• 1 cup fine rice flour.
• 1 cup or as required hot boiling water.
• 3/4 tsp salt to taste( according to your taste).
• 1 tsp oil .

Method :

• Boil 1 cup or more water ( if required ) & keep aside.

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1. In a deep bottomed pan add the rice flour, salt & oil mix well.
2. Pour the hot  water little by little stirring thoroughly with a wooden spatula till you get lumps or enough to make a dough ( you can't use your hands coz the mixture will be very hot) cover with a lid till it's warm enough to use your hand....  

• Once it's warm enough  using  your hands knead the mixture ( if required add hot water) until you get a smooth & soft dough ( like chapati dough) if the dough is too tight it'll be difficult to press it.
• Cover the dough with a lid or it'll be too dry.

1. You will need a idiyappam presser to make idiyappam.
2. As you can see in the 2nd image the holes are very thin only a thread can pass through it.
3. Take small portion of the dough shape into a log & place it into the presser.
4. Press each portion in circlets through idiyappam presser onto greased banana leaves.

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1. As you can see in the image press on to a greased banana leaves.
2. Steam for 8-10 mins.

1. If you don't have banana leaves you can press on to a greased idli plate. It'll look more beautiful :) 

• Coconut milk recipe : 1 cup grated coconut, 3/4 cup milk & sugar ( according to your taste) blend in a mixie for 3-4 mins, pour the coconut mixture in a bowl lined with a thin muslin cloth or a fine strainer.The coconut milk will be strained & press with a spoon on the coconut shreds so that all the 
  milk is strained into the bowl...What you get is the thick sweet coconut  milk...
• Serve this coconut milk for idiyappam or appam.

                                           Or

• Have it with Malabari Chicken Masala  

                              Egg Stew

                           

                             Varathuaracha Kadala / Bengal Gram Curry

        Enjoy 😋