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Showing posts from August, 2017

Kerala Style Quail/Kada Fry

Quail/Kada Fry Quail fry is a must-try delicacy from Kerala, flavorful and simply delicious. If you haven’t tried these tiny game birds before, you should give it a try. It has a delicate flavor, which is tender and milder than the Cornish hen. This Kerala delicacy, is 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.  If you want a healthier option, you can marinate the quail and bake it. Quail is a small bird, and its meat is tasty, tender, and succulent. I remember my grandmother saying that quail and its eggs are healthier than chicken. It is considered a delicacy in Kerala. There is a popular saying  “Aayiram kozhikku ara kaada”  or   half quail is equivalent to thousand chickens. It just means that quail and quail eggs are more nutrious and healthy. This is easy to cook a recipe with a wonderful flavor of aromatic spices

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

Ambul Thiyal/Sri Lankan Tamarind Fish

Sri Lankan Tamarind Fish Sri Lankan fish curry is delicious and very similar to Kerala fish curry. Creamy curries with coconut milk or  tangy spicy fish curries with rice is a  classic combo you will never get tried of  eating.Rice and curry is staple or a norm in every household in South India and Sri Lanka.Curries ranging from mild and flavorful vegetables or lentils to spicy meat and fish curries are made and served with rice. I once tried a mild fish stew and it was very tasty. I was looking for some more Sri Lankan fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking , by Douglas Bullis and Wendy Hutton.Some of the Sri Lankan curries have dominant and powerful flavors that is unique to the island. This fish curry is a blend of fiery spices, flavor and texture that will tickle your taste buds and give you satisfaction of an exotic eating experience. Sri Lankan Tamarind Fish is a traditional fish curry and is usually prepared in clay pots. It

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 coo

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 oni