April 11, 2014

Meen Choru | Thrissur Style Fish Rice


1 cup raw rice (I used sona masoori)
1 3/4 cup water
500 gm fish (any fleshy will do.I used king fish here)
3-4 tsp oil
1/2 tsp mustard seeds
1/4 tsp fennel seeds
4 garlic cloves,chopped
1/2' ginger,chopped
2 sprig curry leaves
1 onion,chopped
1 tomato chopped
2 green chillies,chopped
4 tbsp chopped capsicum (optional.This is my addition to uplift the flavor)
salt,as required

For marinade

1/4 tsp turmeric powder
2 tbsp kashmiri chilly powder (or 2 tsp chilly powder)
3/4 tsp oil
water,salt as required


Marinate the cleaned fish with the marinade mentioned above.Keep it for at least 15 minutes.Fry them and chop into medium bite size pieces without bones.Keep ready.Wash the rice and soak it for ten minutes.Then shift it to the pressure cooker and pour 1 3/4 cup water.Pressure cook till three whistles.Switch off and let the pressure drop naturally.Meanwhile heat oil (use the oil used to fry the fish and add more if wanted) in a thick bottomed pot and splutter mustard,fennel seeds.Reduce heat and add curry leaves,ginger,garlic,green chillies and chopped onion.Increase the heat and stir the mixture thoroughly till onion changes color.This will only take two minutes.Be careful not to roast onion too much.The pieces should be intact for that crunchy feel.To this add 3/4 tsp chilly powder and saute till raw smell disappear.Now add the capsicum and tomato.Keep stirring for 2 more minutes.Add the chopped fish to this and mix well.Finally add the rice and reduce the heat.Mix the rice well with fish and spices.Check salt and adjust the taste.Once fish and rice is mixed well,switch off and close the rice with the lid.Let it sit for 10 minutes.Serve then with pickle and pappad.

March 25, 2014

Undanpori | A nostalgic snack from Kerala


1.5 cup wheat flour
1 tsp rice flour (coarse like puttupodi)
1 pinch salt
1 pinch baking soda
1 small banana
1 cardamom
1/2 to 3/4 cup jaggery syrup
Oil for deep frying


Prepare jaggery syrup.In a small pan bring together 1 cup grated jaggery,1 cardamom and 1/4 cup water.Stir and boil.Once it start vigorous boiling,switch off and shift to another bowl using a strainer.Allow it to cool.Now bring together all the ingredients except oil in a large bowl and mix well with your hand.Slowly add the jaggery syrup and evolve a soft dough .I have done this using my food processor with dough hook on.

If you are doing this way,start mixing with everything except the syrup and slowly pour the jaggery syrup through the funnel.In both ways the dough should be soft.

Keep the dough ready for 15 minutes.Heat oil in a pan and check whether it's ready by dropping a pinch of dough.If the dough comes up fast,the oil is ready to fry.Now, reduce the heat to minimum and make medium balls of the dough.Drop this to oil and cook slowly tossing with a spatula.Cooking in low heat is a must in this.Otherwise the inner part may remain half-cooked.Once done,shift the undanpori to another bowl of your choice.Enjoy with kattan kaapi/black coffee.

* To enhance the taste,you may add chopped coconut to the dough.I was just recreating the older version we were used to.

February 24, 2014

Karimeen Curry (Varutharachathu)


500 gm medium sized karimeen/pearlspot,cleaned and gashed whole
2 tsp coconut oil
5 shallots, chopped
1'ginger, chopped
2 green chillies,sliced
2 medium pieces of gambooge/kudampuli
1 small tomato, chopped
1/2 tsp turmeric powder
2 tsp kashmiri chilly powder
3 tsp coriander powder
1 cup water (may be 1/4 cup more)

To roast and grind

1 cup grated coconut
1/2 tsp fennel seeds
2 shallots

To Temper

4 shallots,sliced round-wise
2 sprig curry leaves
2 tsp coconut oil


Heat oil in a curry pot and drop the chopped shallots,ginger,curry leaves and green chillies.Roast in low flame for one minute.Add tomato pieces and gambooge to this and saute till everything is roasted and tomatoes mushy.Meanwhile roast grated coconut adding fennel till light brown.Add shallots and continue roasting till brown.Switch off and grind this adding 1/2 cup water to a fine paste.Keep ready.Once the tomatoes start turning mushy,add turmeric,chilly and coriander powders.Roast till the raw smell disappears.Now add the ground coconut paste washing the grinding jar with little more water.Increase the flame and add salt to the curry.Once the curry start boiling slowly drop cleaned pearlspots.The water level should not be too much above the fish.Cook this in medium flame without lid till oil clears on top.Be careful not to use a spoon in the curry.You may rotate the curry pot instead.Fish will be cooked soon.Check salt and switch off once oil cleared on top.In another small pan heat oil.Roast sliced shallots  and curry leaves till brown and pour this over the curry.Enjoy with rice/appam etc.

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