Fish podimas (meen podimas)

Ingredients

1.Fish - 1/2 kg (Ney meen /King fish)
2.Turmeric powder - 1/4 tsp
3. Kashmeri Red chilli powder - 1 tsp
4.Water

Other ingredients

1. Coconut Oil - 1 table spoon
2.Ginger chopped - 1 table spoon
3.Garlic chopped - 1 table spoon
4.Onion chopped - 1 no
5.Kunjulli /Shallots - 1/2 cup
6.Green chillies chopped - 2 no
7.Mustard seeds - 1 tsp
8.Red chillies - 2
9.Curry leaves
10.Coriander powder - 1 tsp
11.Kashmeri chilli powder - 2 tsp
12.Garam masala powder - 1/2 tsp
13.Coconut grated - 1 cup
14.Tomato chopped - 1
15.Salt

Preparation

1.Cut the fish in to small pieces and add 1 tsp red chilli powder,turmeric powder ,salt and 1/4 cup of water to it.Better you may cook it in meen chatti .That will produce more taste.Cover it with a lid and cook it.If any water left there dry that also.

2.Then in a pan heat the oil and splutter the mustard seeds add curry leaves,red chillies to it .Then add the green chillies,,ginger, and garlic to it.Saute it for 3 mts then add the kunjulli and chopped onion.

3.When it will get light brown color add the rest of red chilli powder,coriander powder, and garam masala powder to it.

4.Then add the chopped tomato in to it and mix it well.To this add the cooked fish and mix it well.Check the salt and add if needed then add the grated coconut to it and mix it well.Cook it for another 3 mts .Serve it with rice.............

Kakka irachi roast (Mussels roast ) -Alappuzha style

Ingredients

1.Kakka irachi (Mussels )- 1 kg
2.Turmeric powder - 1/4 tsp
3.Red chilli powder - 1/2 tsp

For the roast

4.Onion sliced - 4 no
5.Tomato - 2 no
6.Green chillies - 3
7.Ginger paste - 2 tsp
8.Garlic paste - 2 tsp
9.Red chilli powder - 2 tsp
10.Turmeric powder - 1/2 tsp
11.Pepper powder - 1/2 tsp
12.Garam masala powder - 1/2 tsp
13.Fennel seeds powder/perumjeerakam powder - 1/4 tsp
14.Salt
15.Coconut oil - 3 table spoon
16.Curry leaves

Preparation

1.In a meenchatty or pan cook the mussels with 1/2 tsp red chilli pwd,turmeric powder,and salt.
Add 1/2 cup of water to it and cook it.

2.Then in another pan heat the oil and add ginger garlic paste to it ,when it is done add the onions to it and saute it well.Then add the tomatoes and slitted green chillies to it.

3.Add the red chilli powder,salt,turmeric powder,garam masala powder,pepper powder ,perum jeerakam powder to it and mix it well.

4.To this add the cooked mussels and roast it till it is coated with the masala.Add curry leaves to it serve it hot with rice.

Royyala Vepudu (Prawn Fry )Andhra Recipe

It is served as an appetizer in all most all the Andra Restaurants.

Ingredients

1.Prawns/shrimp - 1/2 kg (cleaned and deveined)
2.Ginger and garlic paste - 2 tsp
3.Green chillies - 2 to 3 slit
4.Onions chopped - 1
5.Red chilli powder- 1 1/2 tsp
6.Turmeric powder - 1/4 tsp
7.Garam masala powder - 1 tsp
8.Coriander powder - 1/2 tsp
9.Cumin powder - 1/2 tsp
10.Curry leaves
11.Salt
12.Oil - 3 to 4 tsp

Preparation

1.Marinate the prawns in ginger garlic paste, chilli powder, turmeric powder, coriander powder, salt,cumin powder and salt for 20-30 mts.

2.Heat oil in a pan, add the sliced onions, green chillis and curry leaves and saute till the onions turn a light caramelized brown, approx 8-10 mts. Add the marinated prawns to it and fry it.Add garam masala pwd and stir fry for 3-4 mts. Serve hot as a starter .

Koonthal roast(Squid roast)

In malayalam squid is called as koonthal or kanava and in Italian dish it is called as the calamari.The edible part of the body is its tentacles and the main section of the body.We can cut it in the form of rings.



Ingredients

1.Koonthal/Squid - 1/2 kg
2.Onion - 1
3.Tomato - 1
4.Ginger garlic paste - 2 tsp
5.Green chillies - 3 or 4
6.Curry leaves
7.Chilli powder - 11/2 tsp
8.Coriander powder - 1/2 tsp
9.Garam masala - 1/4 tsp
10.Oil - 2 tsp
11.Salt

For marination

1.Chilli powder - 1 tsp
2.Turmeric powder - 1/4 tsp
3.Salt


Preparation

1.Clean and cut the squid in to ring pieces.Then marinate it with red chilli powder,turmeric powder,and salt for 30 mts.And after that cook it in pressure cooker or in pan.

2.Then heat the oi in a pan and saute the ginger garlic paste ,green chillies slitted and curry leaves.

3.To this add the sliced onions and saute well.Then add the sliced tomato in to it and saute it.Then add chilli powder,turmeric powder,coriander powder,garam masala,and saute it .To this add the cooked squid and mix it well.Since it is roast we do not need any water so dry it.

Chemmen varutharachath (prawn curry)

This recipe is from my mother ,and this is my favorite dish also.After my marriage i did not often get any chance to taste it.But here goes the recipe......

Ingredients

1.Prawns - 10 to15 no

2.Ginger - 1 1/2 tsp

3.Garlic - 1 1/2 tsp

4.Green chillies -2 to 3 slit

5.Curry leaves

6.Red chilli powder - 1 1/2 tsp

7.Turmeric powder -1/2 tsp

8.Salt

9.Tomato - 1 small one

10. coconut grated - 1 cup

11. Kokum or kodam puli - 1 big

12.Corriander powder -1 tsp

13 oil - 2 tsp

14. Small shallots /kunjulli -6 to 7 no

15.Fenugrrk seed - 1/2 tsp

Preparation

1. Fry the coconut in a pan along with 3 to 4 kunjulli with it, and when it turns golden brown in colour add1/2tsp of red chilli powder,1/2tsp coriander powder and little turmeric powder to it .Also add some curry leaves to it.

2. Grind it well and keep it aside, then in an earthen pot or in a pan add 1 tsp oil and saute the rest of kunjulli,green chillies ,ginger,garlic and rest of turmeric powder,red chilli powder,coriander powder and salt to it .

3.Then add the prawns to it with tomatoes, and kodam puli .Add little water and cook it for 5 mts and then add the coconut gravy to it and cook the rest.

4. Heat oil in another pan add fenugreek seed and curry leaves to it .And then pour it on the curry.Now it is ready to be served