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 :)
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.
ForSeasoning :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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First we need to make the sambar masala ...Let the smell of roasted spices waft your kitchen..
In a non-stick pan add 1 tsp coconut oil, grated coconut, sliced garlic & 1 sliced sambar onion /shallotssaute on medium flame till light brown.
When it's light brown add the coriander seeds. 4-5 curry leaves &saute for another 2-3 mins..
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Add the cinnamon, javitri, 1 sliced green chilly saute for another 2-3 mins.
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 :)
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!!!
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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In a deep bottomed pan add the rice flour, salt & oil mix well.
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.
You will need a idiyappam presser to make idiyappam.
As you can see in the 2nd image the holes are very thin only a thread can pass through it.
Take small portion of the dough shape into a log & place it into the presser.
Press each portion in circlets through idiyappam presser onto greased banana leaves.
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As you can see in the image press on to a greased banana leaves.
Steam for 8-10 mins.
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...
Ingredients :
