Natholi meen peera(Anchovies stir fry)

This fish is generally very cheap and  rich in proteins, and its bone being very soft can be eaten with its meat.  It has lots of health benefits it helps in reducing cholesterol level, reducing weight and increasing skin health.  So it is a very good option to add this in our weekly diet.

 

Ingredients

Natholi meen               -            ½ kg

Grated coconut            -             1cup

Onion                             -             5 to 6

Garlic                              -             3 to 4 flakes

Small piece of ginger           

Red chilli powder        -              2 tsp

Green chilli                   -              4 to 5

Turmeric powder        -              ¼ tsp

Jeera                              -              ¼ tsp

Curry leaves few

Coconut oil                   -              2 tsp

 

Method

Cut and clean fish add little salt and keep aside for 5 min. then mix  well  and wash 2 -3 times.

Grind coconut, green chilly, garlic, ginger, red chilly powder, turmeric, jeera and salt into coarse paste without adding water.

Mix this paste to cleaned fish and coat evenly, then  add little water and few curry leaves.

Cook this in low flame till done and stir in between. Pour coconut over it and mix  well.  Enjoy your  tasty Natholi Meen peera with boiled rice.

    

 

 

 

Pacha kurumulaku Mathi curry

In kerala sardines is all season fish.  This particular curry is a special and very tasty one.  In this curry fresh green pepper corns is used for giving aroma and flavour.   My neighbour Pappa Aunty gave me this recipe and fresh pepper corns from her estate.  I had never heard of this curry before but she very clearly taught me how to prepare it.  Really this curry is different from normal fish curries and has an awesome taste.

 

 

 

ingredients

Sardines/mathi         -            8 to 10

Onion                          -            1 big, sliced

Garlic                           -            5 to 6 flakes

Ginger                         -            1 small piece

Green chilly                -            3 to 4

Green pepper corns  -            2 tbsp 

Turmeric powder       -            ¼ tsp

Pepper powder          -             ¼ tsp

Coriander powder     -             1 tsp

Methi seeds                -             ¼ tsp

Curry leaves few

Tamrind/kodampuli  -             1 piece

Salt to taste

Oil for cooking

Method

Cut and clean fish and keep aside. Grind green pepper corn adding little water and make paste.

Heat oil in mud pot,  add methi seeds fry for a min then add sliced onion and garlic fry till light pink then add ginger, green chilly and curry leaves fry for a minute, then add turmeric powder, coriander powder and pepper powder fry for a min then add green pepper paste add little water and fish, cover and cook in low flame for 10 to 15 min.

Tasty curry  is ready to serve with boiled rice.        

 

 

 

Kooka (Potato) Sasam

This is a Cochin GSB (Konkani)  dish.  I learnt this from KKAJ blog posted by Jayashree shenoy akka.  It is really easy to prepare and good combination with rice.

 

Ingredients

Potato                            1 medium size

Grated coconut            ¼ cup

Red chilly                       4 to 5           

Jeera                               ½ tsp

Mustard seeds              ½ tsp

Butter milk or curd      2 tbsp

Curry leaves few

Oil

Salt to taste

Method

1.  Peel and wash potato, cut in to small pieces, apply salt and keep aside for a  while and deep fry it till crisp.

2. Grind Coconut, red chilly and salt into a fine paste.

3. Add required water to the masala to make a medium consistency.  

4. Add butter milk and mix well.

5. Season with mustard seeds, cumin seeds and curry leaves

6. Add fried Potato pieces and mix well

  Potato (kooka) sasam is ready to go as a good side dish with hot steaming rice.

Losune Guli (Garlic chutney)

This one is my favourite chutney and it’s a  very good combination  with rice gruel/ porridge. This can be used as spread in sandwiches.

 

 

 

Ingredient

Grated coconut                   1 cup

Red chilli                               8 to 10

Tamarind                              small piece

Crushed garlic                     8 to 10 flakes

Oil                                          2 tsp

Salt to taste

Method

Add little oil to red chillies, fry for a while and keep aside.

Heat oil in seasoning pan, fry crushed garlic with little salt till light brown.

Then grind fried red chillies, tamarind, salt and  fried garlic add little water while grinding.

This chutney should be thick. Mostly olden days people used to grind this in stone grinder without adding water.

Yummy lasune guli is ready to go with anything.

 

 

 

Thowsha Sasame(cucumber salad)

This is a Konkani delicacy and an inevitable side dish for Gouri Pooja and Vinayak chaturti feast in our home.

 

 

Ingredients

Cucumber               -- 1 medium sized

Ginger                     --  1 small piece                                    

green chilly            -- 2-3

red chilly                --  3-4

grated coconut     --  ½ cup

mustard seeds      --  1 tsp

salt to taste

Method

·      Grate cucumber, add chopped green chilly, ginger and salt, mix it well and keep aside.

·      Meanwhile, grind grated coconut, red chilly and mustard seeds using little water like chutney consistency.

·      Add this paste to cucumber mix.

·      Serve immediately.

·      Since It is not heated, will not last long.

 

 

Sungta kalkali upkari (prawns potato curry)

Day before I was talking to my grand mom’s sister she asked me about my lunch menu.  I had bought prawns that day and I was planning to prepare our traditional prawns curry.  Then she remembered about one recipe her mom used to prepare and she gave the recipe to me.  But they used to prepare it with dry prawns/shark since I didn’t like the smell of dry fish I thought of preparing it with fresh prawns.

 

 

  Ingredients

Prawns ceaned                        - 1 cup

Potato  cubes                             - ½ cup

Red chilly powder                     -  1 tbsp

Crushed garlic(with skin)         -  7 to 8

Tamarind pulp                           -  1or 2 tbsp

Oil                                                 -   2 tsp

Salt to taste

     Method

·      In a mud pot add potato and prawns with 1 cup of water and salt cook till done.

·      Then add tamarind pulp and mix well.

·      Heat oil in kadai add crushed garlic fry till light brown then add chilly powder fry for a minute add this to prawns potato mixture.

·      Boil this is in a flame for 10 to 15 minutes,

·      Kalkali upkari is ready.

 Spice level according to your taste.

 

 

Pineapple juice

Fresh pineapple juice has adequate quantity of vitamins, enzymes and minerals which are good for overall development of health.  It has many health benefits and fight against stomach infection, constipation, indigestion, arthritis, sinusitis etc.

 

 

 

Ingredients

Pineapple cubes          --  2 cups

Water                            --   1 cup

Sugar                             --  1 or 2 tbsp (optional)

Ice cubes few  (optional)

 Method

Add  all ingredients in a juicer jar and blend till smooth.  For thin consistency add more water.  Strain the juice, pour into glasses.  Garnish with pineapple wedges.

 

 

 

 

 

Goli Baje (Mangalore Baje)

Goli Baje is one of the most popular snacks in Manglore side.  It’s  crisp in outer layer and soft inside and slightly elastic.  It’s the most common evening snack, served with sambar and/or chutney.  This used to be favourite snack, but after stopping maida products I never prepared this.  Today after a long time I wanted to  eat so prepared this at home.

My mom used to prepare this best and this is one of her signature dishes.

 

 

 

Ingredients

  Maida                      --  1 cup

Curd                         --   ½ cup

Ginger                     --   1” piece finely chopped

Green chilly           --   3 finely chopped

Baking soda           --   ¼ tsp

Salt to taste

Curry leaves few

Oil for deep fry

 

Method

·      Mix maida, curd, baking soda and salt to make batter.  If required add water, the consistency of the dough should be thicker than dosa batter thinner than chapathi dough.  If the batter is not of right consistency goli baje may become hard and consume more oil.

·      Add chopped ginger, green chilly and curry leaves chopped and  mix it well.

·      Heat oil in kadai, wet your fingers with water and scoop out small sized batter with had and drop it into oil.  They puff up in size.

·      Cook in medium heat turn them around till they are fried golden brown.  Serve them hot with coconut chutney and strong coffee.