Salmon Fish Fry

          Salmon is very rich in omega 3 fatty acids, so it is a very healthy option of incorporating it in our menu quite often. It can be had as an appetizer or as a light meal along with some salads. I marinated it with just salt, red chili powder, lime juice and olive oil. It can also be grilled according to individual preference. 

• 2 Salmon Fish fillet, cut them into bite-size pieces
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. lime juice
• 1 tsp. olive oil to marinate
• 1-2 tbsp. olive oil to shallow fry

          Marinate the fish pieces with salt, red chili powder, lime juice and 1 tsp. oil for an hour. Heat oil in a pan and shallow fry them in batches till golden brown on both sides. Enjoy them as it is or as an appetizer. 

Appam with Idli / Dosa Batter (Instant Pancakes - Kerala Style)

          Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (White Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          But today I made these delicious appams using idli / dosa batter, coconut milk and eno fruit salt. They were just perfect. I sprinkled some toppings like cheese, chili flakes, pepper powder, karam / idli podi and egg. You can add any topping of your choice. So check out the step by step pictorial recipe to prepare it.

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• few drops of oil to grease
• toppings like - pepper powder, cheese, red chili flakes, idli / karam podi, egg, etc
• veg. / non-veg. stew / chana (white chickpeas curry) to serve

                   In a bowl, mix together the batter, coconut milk and eno fruit salt. Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp and brown.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

                            Drop a ladleful of the batter & swirl it around. Add some cheese.

                                  Sprinkle some red chili flakes if desired.

                   Cover & cook on a low flame for 1-2 minutes or till the edges turns crisp 
                   and brown.

                                 It is done now & ready to be served.

                                 You can also add an egg for some variation.

                                  After it is done.

                                Serve with any side dish or stew.

Panch Mishali (Mixed Vegetable Curry - Bengali Style)

          This is a traditional mixed vegetable curry in the Bengali style. It means a mish mash of 5 veggies. So you can choose any 5 types of vegetables to cook up this simple delicacy. I have made use of green papaya, red pumpkin, parwal (pointed gourd). raddish and eggplants in this recipe.

          I have also added fried vadi (dried lentil dumplings), but for a non-veg. version, it is generally cooked either with prawns or fish head.This dish is a very common menu in any Bengali household. It is relished with rice, khichdi (Rice porridge), chapati, poori or paratha. So check out the step by step pictorial recipe to prepare it. 

• 1 cup each of eggplants, pumpkin, green papaya, radish & parwal (pointed gourd), cubed
• 8-10 vadi (dried lentil dumplings)
• 2 tbsp, mustard oil
• 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 1-2 green chilies, broken into half
• 1 bay leaf
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee
• coriander leaves to garnish

          Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron, bay leaf, dry red chili, cinnamon, cardamoms and cloves.

          Saute for a few seconds. Then add the ginger paste and all the dry spices mixed with a little water. Saute till oil separates.

          Add all the chopped veggies and the fried vadis. Stir to mix with all the spices. Cover and cook on a low flame till the moisture evaporates.

          At this point if the veggies are not soft enough, add 1/2 - 1 cup water and continue to simmer, covered till done. Add ghee and serve, garnished with coriander leaves.

  

                              Heat oil & fry vadis till golden in colour. Drain & keep aside.

                     Temper with green chilies, panch phoron, bay leaf, cinnamon, cardamoms 
                     and cloves.

                   Add ginger-garlic paste & all dry spices mixed with some water. Saute
                    till oil separates. 

                          Add chopped veggies & fried vadis. Cover & cook til done. Add 
                          water if necessary.

                                When done, add ghee.

                               Serve, garnished with coriander leaves.

Tomato Drumstick Rasam - South Indian Style

          Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference. 

          Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too.

• 2 tomatoes, chopped
• 2-3 drumstick, cut into 2" pieces
• 1 tsp. peppercorns, soaked for an hour
• 3-4 garlic, chopped
• 1 tsp. cumin seeds, soaked for an hour
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• salt to taste
• lime juice as required (opt)
• 1 tsp. ghee

          Grind the peppercorns, cumin seeds and garlic with little water to a paste. Keep aside. 

          Pressure cook the tomatoes in 3 1/2 cups water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick too for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the paste and turmeric powder. Sauté till oil separates.

         Add the curry leaves and asafoetida. Sauté for a few seconds. Add the pureed tomato followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 2-3 minutes. Add ghee and serve either with rice or as a soup along with bread sticks / croutons. 

Panasa Pottu Kura (Raw Jackfruit Curry - Andhra Style)

          This is my version of Raw Jackfruit Curry made in a typical Andhra Style. This fruit in the veggie form is very popular down South, especially in Andhra / Telangana. Here in this recipe, I added some sambar powder and made it quite spicy and tangy. You can go easy on the spice level and enjoy as a side dish with either rice or chapatis. So check out the step by step pictorial recipe to prepare it. 

• 1 small Jackfruit, cut into big chunks 
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• pinch of asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1 tbsp. lime juice
• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Boil the jackfruit with required quantity of water, pinch of turmeric powder and 1 tsp. of oil. Alternately pressure cook for 3-4 whistles. When cool, drain the water and cut them into small pieces. Keep aside.

          Heat remaining oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, garlic and green chilies.

          Saute over a low flame till light brown. Now add the tomato paste and mix well. Add the boiled jackfruit pieces, salt, turmeric powder and sambar powder.

          Continue to stir fry for 3-4 minutes by sprinkling some water halfway. Add the lime juice and red chili powder. 

          Combine everything well. Add coconut and coriander leaves. Mix well and serve as a side dish with either rice or chapattis.

Take a small raw jackfruit.

                                            Peel the skin off & chop into big chunks.

                        Pressure cook with a pinch of turmeric powder, salt & enough water. 

                        Drain the boiled jackfruit.

                                  Chop them into small pieces.

                                 Heat oil & temper with mustard seeds. Let it splutter.

                     Add onions, garlic, green chilies, asafoetida & curry leaves. Sauté till
                     light brown.

                                Add tomato paste & mix well.

                            Add boiled jackfruit, salt, turmeric powder & sambar powder.

                        Add red chili powder & lime juice. Mix well & sauté for a minute.

                                Add coriander leaves & fresh grated coconut. Mix well.

                               Serve as a side dish with either rice or chapatis.

Potoler Dolma (Stuffed Prawns Parwal / Pointed Gourd Curry - Bong Style)

          This is an authentic Bengali Stuffed Parwal in Gravy. Generally the stuffing is of keema (Mutton mince). But it also tastes awesome with some prawn stuffing. This is just what I did. For a vegetarian version, try with paneer, sautéed peas, Banana Blossom or potatoes. 

          This exotic delicacy is usually meant for some special occasions. Enjoy it with any form of rice or chapatis. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwal (Pointed Gourd)

Stuffing - 

• 2 cups prawns, shelled & deveined
• salt to taste
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2 green chilies, chopped
• atta / maida dough (Whole wheat flour / Plain flour)

Tempering - 

• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick

Gravy - 

• 3-4 tbsp. mustard oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. ghee (opt)
• coriander leaves to garnish

              Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.

              Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tsp. oil in a non-stick pan and sauté the prawns for 2-3 minutes on a low flame till slightly brown in colour.   

              Set aside to cool and then coarsely pulse it without any water.  In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.

              Scrape the parwals as shown and make a cut on one end. Scoop out the pith and the seeds carefully with the help of a small spoon or knife.  

              Heat 1 tbsp. oil and fry the parwals till light brown. Transfer to a plate. Carefully fill the prawn stuffing inside the parwals. Seal with the atta dough.

              Heat remaining oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Add the spice paste and sauté till the oil separates.

              Gently drop the stuffed parwals, salt, 2 cups water and the leftover stuffing. Cover and cook on a low flame. 

              At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.

Garnish with coriander leaves and serve with either rice or chapattis.

                 Marinate prawns with a pinch of salt & turmeric powder for 5-10 min. 
                 Heat 1 tsp. oil in a non-stick pan & saute prawns for 2-3 minutes on a 
                 low flame till slightly brown in colour. 

                                 Set aside to cool & then coarsely pulse it without any water.

                   Mix the ground prawns, pinch of salt, green chilies, coriander leaves &
                   garam masala powder.

                      Scrape parwals as shown & make a cut on one end. Scoop out pith & 
                      seeds carefully with the help of a small spoon or knife.

                                  Heat 1 tbsp. oil & fry the parwals till light brown.

                                 Transfer to a plate.

                                  Carefully fill the prawn stuffing inside the parwals.

     
                                  Seal with the atta dough.

                   Heat remaining & temper with cumin seeds, cinnamon, cardamoms & cloves. 

                                  Add spice paste & sauté till oil separates.

                                  Gently drop stuffed parwals, salt, 2 cups water &......

                                 .......the leftover stuffing.

                    Cover & cook on low flame. At intervals, keep spooning gravy over the
                    parwals. when done, add ghee & mix.

                                  Garnish & serve with either rice or chapattis.