Sunday, May 31, 2015

Fish fry with ginger garlic paste and lemon juice recipe

fish fry in a serving pl,ate
Fish fry with ginger, garlic and lemon juice recipe - Today I am sharing with you all a very unique fish fry prepared by using lemon juice, ginger-garlic paste, chilli powder and coated with gram flour ( besan). Usually, fish fry is made using chilli powder, tamarind  paste and coated with semolina. 

This fish fry can be served as a non-veg starter or side dish to rice with sambar, kootu, aamti, saaru, ambat and variety of dals.  For a change, try out this fish fry and enjoy. Check out some other fish recipes here.

Fish Fry with Ginger Garlic Paste and Lemon Juice Recipe
fried fish pieces
Preparation time 15 minutes
Cooking time 20 minutes
Makes 2 servings

  • 8 pieces kingfish/ surmai / iswan (preferably boneless)
  • 1 large sized lemon
  • 1 ½ tsp ginger garlic paste
  • 3/4 tsp salt
  • 3/4 cup gram flour/ besan
Fish fry with ginger garlic lemon juice - step by step pictures

1.  Squeeze the lime in a large bowl.
lemon juice
2.  Add the ginger garlic paste. 
ginger garlic paste
3.  Add the chilli powder and salt
chilli powder and salt added
4.  Mix with a spoon till all the ingredients combine well.
chilli powder and salt mixed
5.  Apply little bit of turmeric powder and salt to the fish pieces. Keep it aside for 5 minutes. Wash gently under running water. Add the above prepared masala and mix. All the fish pieces have a nice coating. Keep it aside for 5 minutes.
fish added
6.  After 5 minutes, add the gram flour ( besan).
besan added
7.  Mix well till the besan and fish combine well
besan mixed
8.  Heat a griddle and apply sufficient oil on it. Place the fish pieces on it. Pour little bit of  oil on the fish. 

9.  Shallow  fry on low flame till the fish become golden brown from both sides and turn to soft. It takes 18 - 20 minutes. Note : To prevent the fish from burning, always fry it on low flame.
frying the fish
10.  Serve hot as a starter or side dish to hot rice and curry.
fried fish pieces

Friday, May 29, 2015

Amaranth leaves sabzi - Kempu harive soppina palya

palya in a large bowl
Kempu harive soppina or amaranth leaves palya  recipe - Palya ( sabzi ) is an essential item in South Indian meal. Any vegetarian meal is incomplete without it. Palya is also known as randayi in Konkani. Amaranth leaves and dal palya is very popular, healthy and tasty. This is a perfect accompaniment for hot rice, pejje jevan (ganji oota) and even chapatis. I have explained here a very easy method of making palya using pressure cooker.

Amaranth Leaves Sabzi - Kempu Harive Soppina Palya Recipe
amaranth leaves palya in a serving bowl
Prep time : 20 mins
Cook time :30 mins
Total time : 50 mins
Recipe type : Palya-Sabzi
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 bunch amaranth leaves / kempu harive soppu
  • 1 cup toor dal
  • Salt to taste
Grind to paste
  • 1 cup grated fresh coconut
  • 1/2 onion
  • 1½ tsp coriander seeds, fried
  • 1/4 tsp mustard seeds, spluttered
  • 1/4 tsp fenugreek seeds / methi, fried
  • 4 cloves garlic
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
Kempu harive soppina palya - step by step pictures 

1.  Clean the amaranth leaves and chop off the hard stems.
amaranth leaves
2.  Wash and chop the leaves.
chopped leaves
3.  Grate the coconut. Cut the onion into large pieces. Fry the coriander seeds and fenugreek seeds separately. Splutter the mustard seeds in little oil. Combine together all the ingredients mentioned under "grind to paste"
grind to paste ingredients
4.  Put them in a mixer jar and grind it to a smooth paste using required water.
ground masala paste
5.  Wash the toor dal thoroughly. Combine together the chopped amaranth leaves and dal. Add 2½ cups of water and put it in a pressure cooker. Take 3 - 4 whistles. When the pressure releases, pour the cooked dal and amaranth leaves mixture in a wide pan.
cooked dal and leaves
6.  Add the ground masala paste. Add salt. Mix well with a spoon. After mixing the ground masala, the gravy should not be too thin or too thick. It should be pouring consistency. Add water to get the desired consistency. Place the pan over a medium heat and bring it to boil.  Simmer till you get the desired consistency.
masala added
7.  Serve amaranth leaves sabzi hot.
amaranth leaves palya in a serving bowl

Saturday, May 16, 2015

Coconut based spinach curry - Palak dali ambat

palak dal ambat in a pan
Palak dali ambat recipe - Spinach dal curry  is one of the varieties of coconut based gravies that is usually prepared in South Indian homes. Curry is called as ambat in Konkani language. This is a very easy to cook curry and it is usually served with hot rice. In konkan region, coconut is used to prepare gravies (ambat) and palya. Rice and curry is my comfort food which I like to have it for both lunch and dinner. So, besides spinach dal curry, I often prepare methi dal ambat,  basale soppina palya, dal curry with white masala, tomato saaru, drumstick dal curry etc. 

Coconut based spinach curry - Palak dali ambat Recipe
palak dal ambat ready to serve
Prep time : 15 mins
Cook time : 30 mins
Total time : 45  mins
Recipe type : Gravy - Curry
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 1/2 cup toor dal
  • 1/2 bunch spinach / palak
  • Salt as required
Grind to paste
  • 3/4 cup grated fresh coconut
  • 1/4 tsp fenugreek seeds / methi, fried
  • 1 tsp coriander seeds, fried
  • 4 dry red chillies, fried
  • 1/4 tsp mustard seeds, spluttered
  • 2 large garlic cloves
  • 1/4 tsp turmeric powder
  • 1  cup water
For the tempering
  • 2 tsp oil
  • 1/4 tsp cumin seeds / jeera
  • A generous pinch of asafoetida / hing
 Palak dali ambat - step by step pictures

1.  Fry the coriander seeds, cumin seeds, mustard seeds and fenugreek seeds separately in little oil on low heat and set aside. Fry the dry red chillies in little oil and set aside. Combine together the coconut, fried ingredients, garlic cloves, turmeric powder and put them in a mixer jar.
grind to paste ingredients
2.  Grind it using a cup of water to make a smooth paste and set aside.
ground masala paste
3.  Clean the spinach and remove the stems. Wash the spinach thoroughly and chop. Wash the toor dal and combine with chopped spinach. Add 1 and 1/2 cups of water to it. Pressure cook till 3 - 4 whistle.
cooked dal and spinach
4.  When the pressure releases, transfer  the dal and spinach mixture to a broad pan.
cooked dal and spinach in a pan
5.  Add the ground masala. Add salt. Add little water if required.
masala paste added
6.  Bring the curry to boil and simmer for 2 - 3 minutes. Heat oil in a small pan, add cumin seeds and asafoetida, saute till aromatic. Pour this tempering over the boiling curry. 
tempering poured on curry
7.  Mix with a spoon. Serve hot with rice.
palak dal ambat ready to serve

Friday, May 1, 2015

Mavina midi karja uppinkayi - Tender mango and carissa carandas pickle - Mango pickle

pickle in a serving bowl
Mavina Midi Karja Uppinakayi - Tender mango pickle is generally made in two steps. First step is to prepare the salted tender mangoes  in brine and the second one is making  pickle out of it . For the salted mangoes you need to keep the tender mangoes in salt for at least 15 - 20 days. For a good quality pickle, choosing the proper mangoes is also important. 

It is very essential to pick the very tender, even sized mangoes with fresh stems.  Green spotless tender mangoes make a durable and tasty pickle.  I have also used karja (tender carissa carandas / karvand) along with tender mangoes while preparing this pickle. Karja is available in forest and tender karja is used to prepare pickle. It is available in Mumbai market in the month of March. Like salted tender mangoes, salted karja is also prepared in brine before pickling it. 

You can either make the mango and karja pickle together or salted them together in brine and make the pickle separately.  If you don't find karja, you can use this recipe to make pickle with tender mangoes only. My previous post was green chilli pickle and I have used the similar  split mustard seeds and fenugreek seeds powder to make this pickle.

Some other interesting pickle recipes in this space

Mavina Midi Karja Uppinkayi - Mango Pickle Recipe
Pickle in a serving bowl
Prep time : 30 mins
Cook time : 5 mins
Total time : 35 mins
Recipe type : Pickle
Cuisine : Karnataka
Yield : A large jarful of pickle
Author : Vidya Chandrahas

  • 50 tender mangoes / ambe midi / mavina midi
  • 1 ½  kg tender carissa carandas / karja / karvand 
  • 2½  cups salt
For the paste
  • 2 cups oil 
  • 2 heaped tsp asafoetida / hing powder
  • 2 tsp turmeric powder / haldi powder
  • 3 cups red chilli powder
For the powder
  • 50 grams fenugreek seeds / methi
  • 150 grams husked split mustard seeds / sasma dali
Mango pickle - step by step pictures

1.  Wash the mangoes and karja / karvand separately and pat dry. Spread them on a thin cloth for an hour or till they dry. 
washed tender mangoes and karja
2.  Spread salt, mangoes and karja / karvand in layers  in an airtight jar, cover with lid and keep it aside. Shake the jar every alternate day till the mangoes and krjas/ karvand are salted in brine. It may take 12 - 15 days.
Tender mangoes and karja in brine
3.  In a large vessel, drain the brine in which mango karja was salted.  Spread the salted mangoes and karja on a thin cloth, let them dry completely. Remove the dried mangoes and karja onto a dry plate. Set aside. Bring the brine to boil till the salt settle down. Cool it, drain and keep aside.
dried salted mangoes and karja
4.  Heat a pan and roast the methi and split mustard seeds separately until golden brown and aromatic. Allow to cool. Then grind it to a fine powder and set aside.
methi mustard powder
5.  Heat oil in a pan. Let the oil get well heated. Switch off the flame. Add the hing powder, turmeric powder and mix well. Let the mixture become warm. When the mixture is warm, add all the boiled, drained and cooled brine, add the powder prepared above (methi-mustard powder).  Mix well. Add the red chilli powder and make a thick dosa batter consistency paste. Note: Taste a little bit of paste to check the salt. If required add salt as per your taste / requirement.
paste to make pickle
6.  Add the salted mangoes and karja. Mix well. Transfer the pickle to an airtight jar.  Spread 1/2 tsp of salt on the top. Heat 1 tbsp of oil, cool it and pour on the pickle.  Cover the lid tightly and kep the jar in a dry place. The pickle will be ready to use after 10-12 days.
salted mangoes and karja added
7.  This kairi karvand achar  can be stored for about a year.
Pickle in a serving bowl

  1. Here salt is the preservative, hence sufficient salt should be used so that the pickle doesn't get spoiled. 
  2. Before storing the pickle, taste some paste and adjust the salt.
  3. Heat 1 tbsp of oil, cool it and then pour it on the pickle in the jar for better shelf life.