Kerela Fish Curry

Just wanted to share my version of "Kerela Fish Curry " with all...
In this fish curry i used Seer fish. You can try with any fish of your choice. Because this Kerela style curry tastes good with all type of fish..

Kerela Fish Curry

Kerela Fish Curry

Ingredients

• Fish - 1/2kg
• Big onions - 2 nos
• Ginger - 1inch sliced thin
• Green Chillies - 4 to 5
• Kodampuli - 3 to 4 washed and soaked in warm water.
• Curry Leafs
• Kashmiri Red chillie powder - 1 tsp.
• Turmeric Powder - 1 pinch.
• Fenugreek - 1/4 tsp(Methi Seeds)
• Coconut oil - 3 tsp

Method

• Take a heavy bottomed pan ( I used a mud pot or chati which is the traditional way of making fish curry in kerela and it tastes good) add 2tsp of oil.
• Once the oil is hot add fenugreek or methi seeds, fry in medium flame for few secs then add onions fry until it becomes transparent.
• Then add green chillies, ginger and curry leafs and saute them for 3mins.



Sauting onion, ginger, chilles and curry leafs..

• Add the Kashmiri chillie powder, turmeric and kodam puli, fry until the raw smell of chillie powder goes. Add water and let it cook until the oil seperates and it boils.





After adding water and oil seperating



• Now add the fish, lower the heat and let it cook until the gravy thickens and fish cooks completely( the gravy should not be too thick as kerela fish curry is lilltle watery).
• Finally garnish with remaining curry leafs and switch off the heat.
• Add 1tsp of cocunut oil into the curry and take off from stove.
• Serve hot with rice.

Peas Pulav

Since its a season where all supermarket and daily vendors have Peas flooded with them. Thought of using it in my meal too...Today i wanted to make a quick lunch so opted peas pulav..There are several recipes of pulav but this one is my version as "Simple Peas Pulav".

Peas Pulav

Easy Pulav

Ingredients

• Basmati Rice - 2cups
• Peas - 1cup
• Bay leaf - 2nos
• Cloves - 4nos
• Peppercorn - 4nos
• Jeera - 1sp
• Cardomom - 3nos
• Ginger - Garlic paste - 2tsp
• Green Chilli paste - 1tsp
• Pudina leafs (optional)
• Water - 4cups
• Salt as required
• Oil or Ghee - 4tsp

Method

• Heat oil in a pressure cooker and add all the spices( bay leaf, Cloves, Peppercorns, Jeera, Cardomom ). Reduce the heat and fry them, make sure they are not burnt.
• Now add the ginger-garlic paste and fry for 3-4mins on medium heat.
• Add the pudina leafs and green peas along with chilli paste and fry for few mins.
• Meanwhile wash, drain the basmati rice and keep it aside.
• Once the peas is sauted add the basmati rice and fry the rice for 2-3mins.
• Finally add the water along with salt and once it boils cover the cooker with the lid along with the pressure weight.
• Leave the the cooker for 20mins on medium heat and then switch off the heat, leave until the pressure goes completely.
• Serve pulav with onion raitha.

Rasamalai

After thinking what to do with the left over rasagullas i finally completed by making them to Rasamalai's. My version of Rasamalai is quite simple and tasty because i always wanted to make cooking easy with the things always available at home and make them yummy too...

Here i didnt use the flat version of paneer's to make Rasamalai's as we get at shops. Its the rasagullas been used as its home-made Rasamalai.

Rasamalai

Home made Rasamalai

Ingredients

• Rasagullas (Same preperation of paneer & rasagullas shown under Simple Rasagulla Recipe)
• Milk - 1 ltr
• Sugar - 2 cups
• Elachi Powder (Green Cardamom) - 1tsp
• Pista, Cashew, Badam(Cut in to pieces) - 1/2 cup
• Yellow Color - 1tsp (To replace Saffron)

Method

Malai:

• Boil the milk in a heavy bottomed pan.
• Once the milk boils reduce the heat and add sugar and elachi powder, leave the milk in medium heat and keep stiring until it reduces to half the amount of milk(thick consistency of milk)
• Now add yellow color diluted in 1tsp of milk to the pan.
• Add pista, cashew, badam pieces into malai and let them cook in the malai for 3-5mins. Keep stiring occasionally.

Malai.

• Then off the heat and allow it to cool down.
• Now drop the Rasagullas into the malai and refrigrate it for about 5-6 hrs, for the rasagullas to absorb the flavours of malai into it.
• Serve them chilled.

Rasagulla

Hi all, Today i tried out Bengali Rasagulla which is my favourite sweet but bought out in a very simple
method, making it using pressure cooker.
So wanted to share the simple ways of making it with every one today. It was really yummy and i wish
every one tries this and your creation !!!

 Simple Rasagulla

Spice Root - Simple Rasagullas

Ingredients

• Milk - 2 cups
• Sugar - 1 1/2 cup
• Lemon juice - 1/4cup
• Water - 4 cups

Method

Paneer:

• Boil the milk in a heavy bottomed pan and make sure it does not burn by stirring occasionally.
• Mix lemon juice in half cup water
• Add this lemon juice gradually when the milk boils. You can notice the curd separating now switch off the heat.
• Drain the curd completely using a muslin cloth or cheese cloth. Wrap the curd in the muslin cloth, rince the curd well in cold water to remove the sourness of lemon juice and squeeze well.
• Taking the right amount of water from the paneer is the important part of the recipe. To take the excess water after squeezing put the wrap paneer under a heavy bottom pan and leave it for an hour.
• Once the paneer is drained, place the paneer on dry flat surface and knead the paneer for 4-5mins well until it forms a smooth soft dough



smooth soft dough after kneading for 4-5mins.

Rasagulla:

• Divide the dough into 12 equal parts and make into a smooth balls.
• Apply some pressure to make balls and then release when forming the ball.
• Take a pressure cook and add water along with sugar, keep it on a medium high heat and bring them to boil.
• Make sure the pressure cooker you are going to use is large enough to fit in the cooked rasagullas as they will double in volume while cooking in sugar syrup.
• Now add the panner balls into the pressure cooker and close the cooker, after u see the steam coming out, turn the heat to medium and cook for 7-8mins.
• Off the heat and wait until the entire pressure goes out before you open the cooker.
• Rasagullas are ready and will be spongy, after it is refrigrated rasagullas become soft.
• Serve it chill.