Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)

 

           Shorshe Pomfret is my version of a traditional Bengali style Fish in mustard gravy. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavor and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where Prawns, Hilsa or Rohu fish can also be substituted. So check out the step by step pictorial recipe to prepare this comforting fish curry.

• 1 medium size pomfret fish, cut into 3 pieces
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (Kalonji)
• 2-3 green chilies, slit
• 1 tbsp. mustard seeds
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves

          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. 

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish pieces till light golden in color. Keep aside. 

         Temper the same oil with kalonji and remaining green chilies. Sauté for a few seconds.

          Add the mustard paste, tomato paste, salt and turmeric powder. Sauté till the oil separates.

          Then add 1 cup water (depending on the consistency desired). Bring it to a boil. 

          Gently drop in the fried fish pieces. Cover and simmer for 4-5 minutes on a medium flame. 

          When done, switch off the flame. Add coriander leaves and raw mustard oil.  Keep it covered for 5 minutes. 

          Serve with hot steamed rice for a comforting lunch.

Marinate the fish pieces with a pinch of salt  turmeric powder for 10 minutes.

Heat oil in a pan & fry the fish pieces till light golden in color. Keep aside. 

Temper the same oil with kalonji & remaining green chilies. Sauté for a few seconds.

 

Add the mustard paste, tomato paste, salt & turmeric powder. Sauté till the oil separates.

Add 1 cup water (depending on the consistency desired). Bring it to a boil. 

Gently drop in the fried fish pieces. Cover & simmer for 4-5 minutes on a medium flame. 

              When done, switch off the flame. Add coriander leaves .....

                   and raw mustard oil.  Keep it covered for 5 minutes. 

             Serve with hot steamed rice for a comforting lunch.

Chatti Choru (Traditional Kerala style Meal served in a Clay Pot)

 

             This is my first try at preparing a traditional Kerala style meal served in a clay pot called Chatti choru. Chatti means clay pot and choru is cooked rice. It is a balanced diet of rice, four veg. curry, coconut chutney, dal and papad. Kerala Matta rice is generally used in this recipe, however, I used normal basmati rice. 

            All the dishes are first prepared and arranged inside a clay pot. It is then relished directly from the pot for a nice comfort meal. This unique lunch is ideal as a party recipe apt for special occasions and festivals. For a non-veg. version, fish fry, mutton / chicken curry and omelet are served. Do give it a try and enjoy this unique meal in a clay pot. 

1.   Elephant Foot Yam Erissery - 

               Erissery is a traditional Kerala Cuisine, where elephant yam is cooked with coconut and tempered with some aromatic spices. It is one of the items in an Onam Sadya meal. Very easy and a simple vegetarian dish which can be prepared in no time.

         Other veggies like Red pumpkin and raw banana are also used in this preparation. It is a dry recipe and also goes well as a side dish with curd rice, rasam rice or with Kerala Parotta. So check out the step by step pictorial recipe to prepare this regional dish.

• 300 gms. elephant yam, cut into small cubes
• 3/4 cup fresh coconut, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin seeds
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili

          Boil the Elephant food yam in 1 & 1/2 cups water, turmeric powder, salt and red chili powder till tender. 

          Grind 1/4 cup coconut and cumin seeds to a paste. Add to the cooked veggies and boil for 2-3 minutes. Transfer to a serving dish. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, dry red chili and curry leaves. After it stops spluttering, add the remaining coconut and fry till light brown. 

           Pour it over the cooked veggie. Give it a mix and serve with steamed rice as a part of a Sadya meal.

2.   Beans Thoran - 

           Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. But today I would like to share my version of a Beans Thoran. It is almost similar to beans poriyal from Tamil Nadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. beans, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 green chilies
• 1 dry red chili
• 1 onion, chopped
• salt to taste
• pinch of turmeric powder
• 1/2 cup fresh grated coconut
• 2 garlic cloves
• 2 tbsp. coriander leaves (opt)

         Grind the coconut along with the garlic and keep aside. Heat oil in a pan and temper with mustard seeds and dry red chili. 

          After it stops spluttering, add the chana dal and urad dal. Sauté for a few seconds. Then add the curry leaves, green chilies and onion. Fry till the onion turns translucent.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till done. Sprinkle water at intervals if required.

          When the beans turns soft, switch off the flame. Add the ground coconut and coriander leaves. 

          Toss well and serve as a side dish with hot steamed rice, curd-rice, sambar-rice or parotta.

3.   Parippu Curry - 

           Parippu Curry is a traditional and an authentic Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast, served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste. 

          A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.  

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

           Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

4.   Raw Banana Stir Fry - 

        This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti.  

          In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

         Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled and chopped banana pieces and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

5.  Tenga Chamanthi - 

           Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. Traditionally it is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 sambar onions
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and grind it coarsely. 

          Sprinkle some water if necessary and grind again into a coarse paste. 

          Your spicy and tangy Tenga Chamanthi is ready.

6.  Kadala Curry -  

              Kadala Curry is a traditional Kerala style side dish served as breakfast with Puttu. Hence, this recipe is also known as Puttu Kadala Curry. Kadala means kabuli chana or chickpeas and is a popular Kerala cuisine. 

               They can also be relished with Appam, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment if desired. 

• 1 cup black chickpeas, soaked overnight
• 1/3 cup fresh grated coconut
• 2 onion, sliced
• 1" ginger. chopped
• 3-4 cloves, chopped
• 1-2 green chilies
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. fennel powder
• 1 tbsp. coriander powder
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 3-4 tbsp. coconut oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked chickpeas and salt to taste in 2 cups water for 5-6 whistles or till soft. 

          Heat 1 tsp. oil in a pan and dry roast the coconut till light brown. Keep aside to cool. 

          Heat 1 tbsp. oil and sauté one onion, ginger, garlic and green chilies till light brown.

          Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

          Now add the tomatoes and sauté till it is mashed. Keep aside to cool. Then blend along with the fried coconut into a smooth paste.

          Into the pan add 1/3 cup boiled chickpeas and mash it with a potato masher.

           Then add the ground paste and the boiled chickpeas along with the water. Adjust the consistency. 

           Add some hot water if you want a thin gravy. Mix well and simmer for 4-5 minutes. Transfer to a serving dish.

          Heat remaining oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and remaining onion. Sauté till light brown.

          Now pour this tempering over the kadala curry and garnish with chopped coriander leaves.

          Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may also relish with steamed rice or any flat Indian bread. 

Raw Banana Stir Fry - Kerala style

 

          This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti. So check out the step by step pictorial recipe to prepare this traditional and a comforting dish,

           In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

          Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. 

         Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled banana cubes and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

                        Boiled Bananas.

                    Peeled and chopped into small cubes.

Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds & fennel seeds for a minute. Then add coconut & continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds & dry red chilies.

After it stops spluttering, add the onion & curry leaves. Sauté till light brown. 

Add the boiled banana cubes & salt. Mix everything well & sauté for 2-3 minutes.

                 Add the ground spice powder & give it a mix. 

Let the banana be nicely coated with all the masala. Sauté for a minute & switch off the flame. 

                   Serve as a side dish or as a part of a Sadya Meal. 

Bottle Gourd Stir Fry - South Indian style

 

             Check out this Bottle Gourd stir fry prepared in the South Indian style. It is completely a no onion and no garlic recipe. I have also not added any tomatoes. It is prepared dry to be had as a side dish with rasam-rice or curd-rice. It also goes well with chapatti or paratha. 

              I garnished the end product with chopped coriander leaves and grated fresh coconut. Some sambar powder can also be added. This is a very easy and a quick recipe with appetizing flavors. So check out the step by step pictorial recipe to prepare it. 

           Bottle Gourd is a very healthy veggie with lot of water content. It is commonly prepared in Indian household in various ways. It is low in calories, low in fat and has high dietary fibre. So a perfect veggie for all age groups. 

           It also helps in digestion and to combat acidity as it has a cooling effect on the body. Hot soups and stews prepared out of this veggie is also a good option during a cold wintry night or when sick.

• 1 medium size Bottle Gourd, cut into cubes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1 tsp. grated ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1/3 cup fresh grated coconut
• 1-2 tbsp. chopped coriander leaves

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. 

          After it stops spluttering, add the grated ginger, curry leaves and urad dal. Sauté for 1-2 minutes.

         Now add the cubed bottle gourd, salt, turmeric powder and coriander powder. Mix well and cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

          When done, add the grated coconut and give it a stir. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with curd rice, rasam rice steamed rice, chapatti or paratha.

 Heat oil & temper with dry red chilies, mustard seeds && cumin seeds. 

After it stops spluttering, add the ginger, curry leaves & urad dal. Sauté for 1-2 minutes.

Add the cubed bottle gourd, salt, turmeric powder & coriander powder. Mix well & cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

When done, add the grated coconut & give it a stir. Switch off the flame & garnish with coriander leaves. 

Serve as a side dish with curd rice, rasam rice, steamed rice, chapatti or paratha.

Thenga Chamanthi (Coconut Chutney - Kerala style)

 

          Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. 

          This chutney is very easy to prepare as there is no cooking required. The only thing that has to be kept in mind is the chutney has to be blended without any water so that the chances of getting spoilt is minimum. Instead, coconut oil is used for some moisture content. 

           Traditionally Thenga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 shallots (sambar onions)
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste. And your spicy and tangy Thenga Chamanthi is ready to be enjoyed with steamed rice.