Friday, August 25, 2017

Quail/Kada Fry



Quail/Kada Fry

Today's recipe is a Kerala  delicacy, spicy deep fried Quail/Kada.It had been years since we had any and so when we found this in our local Mediterranean store, I was super excited.Crispy kada fry was the first thing that came to my mind. Quail is small bird but its meat is tasty, tender and succulent.I remember my grandmother saying that quail and its eggs are healthier than chicken. This is an easy to cook recipe with wonderful flavor of aromatic spices,  curry leaves and coconut oil.Try this recipe,you will surely love it


Ingredients
 
Quail/ Kada kozhi-  5
 
To make the marinade
Ginger garlic paste- 1 tsp
Kashmiri chilly powder- 2 tsp
Add as per your spice tolerance ) 
Pepper Powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Fennel powder- a pinch
lemon juice- a few drops
Corn starch-1/2 tsp(optional) 
Salt to taste
 
Curry leaves- a few
Thinly sliced ginger- 1 tsp
Oil for frying
 


Clean and pat dry the quail and make two or three gashes. 
Mix all ingredients listed under marinade into a smooth paste.Marinate the meat for half an hour.
 
Heat  coconut oil,approximately 1 1/2 cup in a pan on medium high temperature.  Fry in batches, one side for about four to five minutes. When one side is crispy turn around and  fry the other side.
Add the curry leaves and the sliced ginger at this stage for more flavor and taste. 
Fry till the kada/quail  is cooked and crispy.It will take around 10-12 minutes.You can drizzle a few drops of lemon juice before serving.



Try this,
Hope you will all enjoy!

Thursday, August 24, 2017

Bibingka/Filipino Coconut Rice Cake




Bibingka/Filipino Coconut Rice Cake

Coconut rice cakes is a treat for all coconut lovers. Bibingka is sweet, with irresistible flavor and taste.I love this recipe because it is so easy to make.Sweet rice flour and coconut milk makes this cake spongy and light. The crumble topping is crispy and sweet with coconut and palm sugar. I changed the original recipe slightly by adding one cup of all purpose flour,but you can make this is with sweet rice flour.Filipino coconut cakes are usually made in a pan with banana leaves lining.Since I did not have banana leaves I used the regular parchment paper.Try this, you will surely love it.


Ingredients
Rice flour- 2cups
All purpose flour- 1 cup
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Sugar- 1 cup
Eggs-3
Butter- 1/2 cup
Grated coconut- 1cup
Thick coconut milk-2 cup
Milk - 1 cup
Palm sugar or brown sugar- 3 tbs




Pre heat oven to 350 degree F. Prepare cake tin and line with banana leaf of parchment paper.

In a bowl mix rice flour, all- purpose flour, salt, and baking powder and set aside.
In a large mixing bowl beat eggs and  sugar till light and fluffy. Add melted butter, coconut milk and milk and mix well. Fold in the dry ingredients along with half cup of grated coconut.
Pour this into prepared cake tin. Mix palm sugar  with the rest of the coconut and sprinkle on top of the batter.
Bake for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.

Try it,
Hope you will all enjoy!

Monday, August 21, 2017

Ambul Thiyal/Sri Lankan Tamarind Fish





Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. I once tried a fish stew and it was very tasty and I was looking for some good fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.This is a very unique preparation, tangy and spicy and this curry can be preserved in room temperature for 3-4 days. This curry is best when served with plain rice or with orutti/rice flat bread.

Ingredients
Fish- 1 kg
Ginger- 2 inch thick piece
Garlic- 5 cloves
Shallots- 8-10
Onion thinly sliced-1
Kudampuli/gambooge- 3-4 
(you can also use tamarind pulp)
Kashmiri Chilly powder- 2 1/2 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 
Curry leaves
salt to taste
oil


Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.



Try this,
Hope you will all enjoy


Monday, August 14, 2017

Sweet Mango Chutney



Sweet Mango Chutney
Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it.

Ingredients
Mangoes- 3 large
(firm and just ripe mangoes)
Sugar-1 cup
Salt- 1 tbs
Ginger- 2 inch piece
Garlic- 3 cloves
Vinegar- 1 1/2 cup
Chilly powder- 2 tsp
Chilly flakes- 1/4 tsp
Mustard seed- 1 tsp

Cloves- 3-4



Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.

In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts.

Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients.

Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to cool. Pour into sterilized air tight glass containers and store.



Try this,
Hope you will all enjoy!


Kozhikodan Ayala Mulakittathu



Kozhikodan Ayala Mulakittathu

Today's recipe is a spicy  mackerel curry. Different regions of Kerala have their own version of fish curry and this is north Kerala style fish curry. I usually make fish curry with kudampuli/gambooge. But in this curry tamarind/valanpuli/sambar puli is used. My grandmother who is from Trivandrum also uses tamarind to make fish curry. Try this spicy and tasty fish curry,you will surely love it.

Ingredients
Ayala/Mackerel- 1 kg
( or any fish of your choice)
Pearl onions sliced - 3/4 cup
Tomato-2
Ginger thinly sliced- 2 tbs
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Kashmiri chili powder-2 1/2  tsp
( adjust according to spice tolerance)
Coriander powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Pepper powder- 1/2 tsp
Fennel seed powder- 1/4 tsp
Tamarind- 1 small lemon sized
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil
salt to taste




Clean fish and cut into pieces. Slice pearl onions, ginger and garlic.Soak valanpuli in  half cup of water and set aside.

First add sliced onions, ginger,garlic , curry leaves, tomatoes the spice powders and salt into a pot. Using you hand mash them and combine well. Into this add tamarind pulp and  enough water to cook the fish. Put this on the stove and bring it to a boil. Slide in the fish pieces, cover and cook for 15-20 minutes till gravy thickens and the fish is cooked.
Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one tsp of sliced pearl onions and curry leaves . When it turns golden brown drizzle over the curry.Serve with rice

Try this
Hope you will all enjoy!

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