Nethili (Anchovies) Fish Fry

 

            Check out this yummy Kerala style Nethili or Anchovies fish fry. This is an ideal party recipe and can be had as an appetizer or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated with ginger-garlic paste, corn flour, rice flour and other basic seasonings. 

           These crispy small bites tastes just awesome when had hot right out of the pan along with some fried curry leaves, green chilies and lime. So check out the step by step pictorial recipe to prepare this quick and easy recipe.

• 300 gms. Nethili (Anchovies), washed & drained
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. rice flour
• 2 tbsp. corn flour
• pinch of turmeric powder 
• 1-2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. lime juice
• oil to shallow fry
• 1-2 sprigs curry leaves

          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and fry the curry leaves first for a few seconds. Drain and keep aside. 

          In the same oil, drop the marinated fish few at a time and deep fry them on a medium flame till crisp and golden. 

          Drain on a kitchen towel and serve, garnished with fried curry leaves. Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a side dish with rice. 

                                  Take 300 gms. of Nethili (Anchovies), washed & drained.

                   Mix all the above mentioned ingredients (except oil) & keep aside to marinate 

                   for 10-15 minutes. 

                         Heat oil & fry the curry leaves for a few seconds. Drain & keep aside. 

                      In the same oil, drop the marinated fish & deep fry them on a medium 

                      flame till crisp and golden. 

                       Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a

                       side dish with rice. 

Achari Appam

 

            Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (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.

          However, today I made these yummy instant Appams using idli / dosa batter, coconut milk and eno fruit salt. I gave a slight twist by adding some bottled lime pickle masala for an achari flavour.  They turned out just perfect. You can use any pickle of your choice. So do give it a try and enjoy this fusion style appam. 

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• 1 tbsp. bottled lime pickle 
• few drops of oil to grease

           In a bowl, whisk together the idli / dosa batter, coconut milk, pickle 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.

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

Dosa Gujiya (Fusion style)

 

          Check out my simple innovative recipe of Dosa Gujiya. It is an amalgamation of South Indian Dosa with a traditional North Indian sweet. 

          Gujiya is a deep fried crisp pastry stuffed with khoya and dry fruits. Dosa as we all know, is a South Indian crepe and enjoyed with chutney and sambar. 

          So I tweaked two age old recipes a bit to come up with this fusion breakfast of Dosa Gujiya, where small sized dosa is filled with some leftover dry veg. curry and given a gujiya shape. 

          They look very appealing and appetizing too. I added little food colour to the dosa, but it is purely optional. This is a great party recipe to be relished with any chutney of your choice. 

• 3-4 cups of dosa batter
• pinch of green food colour (opt)
• 1 cup dry vegetable curry
• oil to shallow fry
• coconut chutney to serve

          Mix the food colour to the dosa batter well. Heat a non stick tawa and pour a ladleful of the batter. Spread it around and cook on a low flame for 1-2 minutes. 

          Drizzle some oil and cook on both sides. Do not make it too crisp. Let it be slightly soft so that it is easy to fold. 

          Cut into rounds with a cookie cutter. Take each round and place a tsp. of any leftover dry veg. curry in the centre.

          Apply some water around the edges and close it securely into a crescent (Gujiya) shape. Press it lightly and run a fork around the edges for some design if you wish. 

          Now your fusion Dosa Gujiya is ready to be relished. Make similar Gujiyas with the remaining dosa batter and the stuffing and serve with coconut chutney for a nice fusion breakfast / meal.