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.
May 31, 2015
May 29, 2015
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.
May 16, 2015
Palak dal 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.
May 15, 2015
Fried peanuts or ground nuts recipe - As the name suggests, fried peanuts is an Indian deep fried snack which can be served with tea, coffee or cold drink at any time of the day. Summer vacation for school has already started. To meet the increased demand from kids for ice creams, cold drinks and snacks, busy moms are looking forward for some easy snacks recipes. This is a munching snack for kids while watching television or reading books. If you are a busy mother and want to make some easy and tasty snacks to munch, this is an ideal snack. The whole process of preparation and frying takes very less time. The reuse of oil used for deep frying is not recommended. Hence, its better to use limited oil for frying and fry the peanuts in batches.
May 1, 2015
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. Its 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.