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Showing posts from August, 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


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 ingredi…

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.

Rice flour- 2cups
All purpose flour- 1 cup
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Sugar- 1 cup
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, sa…

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 SriLankan 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 is a dry masal…

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.

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 ti…

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.

Ayala/Mackerel- 1 kg
( or any fish of your choice)
Pearl onions sliced - 3/4 cup
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 valanp…
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