May 31, 2015

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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.
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May 29, 2015

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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.
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May 16, 2015

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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.
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May 1, 2015

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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.
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