Action song Malayalam

Children like to sing songs ...........here's one 

my cooking-Tuna peera

Tuna peera......... I tried making this when I was in Riyadh ...outside countries tuna is available...... lots and lots of tuna tins ................I do remember when we were in Jeddah Saudi my mother use to make a dish with tune which i liked to have with rice ....... ans so when I was Riyadh I tried out and it went well ......try this quite different and tasty toooooooooo .................

Ingredients
1.Tuna 2 tins
2.Onion finely sliced 2nos. large
3.Ginger 1 lemon size finely sliced
4.Green chili 6-8nos. cut into halfs
5.Curry leaves 5-6nos.
6.Coconut grated (one coconut)
7.Turmeric powder 1tsp.
8.Kudampulli 2 pieces
9.Salt to taste
10.Oil
11.Mustard seeds 1tsp(kadagu)
12.Fenugreek seeds 1/2 a tsp.(uluva)
13.Dry red chili 4nos.

                                   First separate the tuna and the oil from the tin............ maybe using your hands or using a fork (we do not need the oil) into a deep bowl and mix all the ingredients from 2-9............ tuna already contains salt so add only necessary salt to your mixture ............keep this mixture aside for 5-10mins.....heat oil (2tbsp) and splatter mustard ,fenugreek and dry red chili to it add the mixture saute it well and close the lid at low flame (you need to get the tuna cooked well) you will have to cook for about 10-15mins in between  give a mix gently (be sure not to catch at the bottom of your pan) .....while mixing if you find that the mixture is dry enough your tuna peera is ready ............goahead   have it with rice ...............

my cooking-potato pakoda

Potato pakoda ....4o'clock snack...........wow tasty and easy...

Ingredients
1.Potatoes Boiled and smashed 4nos.
2.Onions finely chopped 2 large nos.
3.Ginger half a lemon size chopped
4.Garlic 6nos. chopped
5.Curry leaves 6nos.
6.Green chili chopped 4nos.
7.Turmeric powder half a tsp.
8.Mustard seeds 1tsp.
9.Jeera seeds1&1/2 tsp
10.Salt to taste
11.Oil for frying
12.Gram flour to make the batter

                                Boil potatoes with its skin in a pressure cooker add necessary salt and boil at medium flame for 6 whistles ............. when the potatoes are done remove from hot water and peel the skin off and smash it using fork... keep it aside...............heat 2tbsp.oil in a pan and splatter mustard, jeera and curry leaves to it saute onion,ginger,garlic and green chili ..saute it till the onions appear to be glassy ...then at low flame add the turmeric powder mix it well ..........to it add the smashed potatoes and mix nicely by flattening the potatoes when mixed remove from fire and let it cool (if needed add salt) make small balls out of the potato mixture and keep it aside ....in deep bowl make a thick batter using gram flour,water and a pinch of salt  ....now heat oil in a deep pan and take one potato ball dip it in the batter (it should be well coated) and fry it in the oil .............fry how much you can in your deep pan ................cook it at medium flame and fry till golden brown serve with ketchup or tamarind-date chutney ............
           

my cooking-Fish molli (Karimeen/Pearl spot fish)

Fish molli with karimeen ...actually.this recipe was just a try and it turned nice and I thought to share it with you so please try and do comment below ......  

Ingredients
1.Karimeen removed skin and cleaned and fried 4nos.
2.Coconut milk of 1 coconut grated
3.Onions thinly sliced 2 large nos.
4.Garlic 6nos. chopped
5.Ginger 1 lemon size chopped
6.Curry leaves 6nos.
7.Tomatoes thinly sliced 2nos.
8.Green chilies 4-6nos. cut into halves
9.Pepper powder 1tsp.
10.Turmeric powder 1tsp.
11.Cardamom 2nos.(optional)
12.Dry red chili 2nos.
13.Salt to taste
14.Oil

        How to fry Karimeen is in my blog do look into the recipe.......Using a blender blend the coconut grated with necessary water nicely and extract the thick milk and keep it aside ..using the same left over coconut again blend it with water and extract the thin milk keep them seperate aside .............................. now to make gravy heat oil in a deep pan and splatter cardamom,dry red chilies,curry leaves and then saute the onion,.garlic,ginger and green chilies for about 2-3mins till the onions turn glassy appearance (don't let the onions brown) to it add turmeric powder and pepper powder and mix well at low flame and the tomatoes and close the lid for a min (no need to smash the tomatoes) then to it pour the thin coconut milk and let it boil on high flame  ....when it starts boiling keep your flame at medium and let it boil for 5 mins.....then add the fried karimeen to it and boil for another 5mins.....add salt to taste.....after that add the thick milk and let it boil......you will find the oil formation on the curry that means your curry is done......have it with bread, appam, noolappam, and also with rice ...............have a try 

my cooking-Prawns roasted in sauces

Prawns roasted in sauces is really tasty and your children will like to have them ............
Ingredients
1.Prawns cleaned and fried1kg
2.Onion chopped 1no.
3.Ginger garlic paste 2tsp
4.Green chili 5nos.
5.Tomato chopped 1no
6.Turmeric powder 1/2tsp.
7.Red chili powder 1tsp.
8.Pepper powder 1tsp.
9.Garam masala 1tsp.
10.Tomato sauce 1tbsp.
11.Soy sauce 1tbsp.
12.Chili sauce 1tsp. (optional)
13.Salt to taste
14.Oil 2tbsp

                                   How to fry prawns is already shown in my blog.......in a deep pan heat oil and add onions saute it for a minute then add ginger garlic paste,green chili saute for another 1min and add the turmeric,red chili and pepper powder and mix well at low flame then add tomatoes mix and close the lid for 2 mins ....remove the lid and smash the tomatoes.... .add garam masala,tomato,soy and chili sauce mix well at medium flame add salt to taste (be careful while adding salt because the sauces already contain salt) to it add fried prawns mix well and your prawns roasted in sauce is ready

my cooking-Chemeen fry (prawns)

Chemeen fry ...so easy so tasty ...................

Ingredients
1.Shrimps (chemeen) remove the head part and clean it well -1kg
2.Turmeric 1/2tsp.
3.Red chili powder 1tsp.(add 1/2 more if needed more spicy)
4.Pepper powder 1tsp.
5.Coriander powder 1/2tsp
6.Juice of 1 lemon
7.Curry leaves5-6nos.
8.Salt to taste
9.Oil for frying

                         In a bowl mix all the ingredients(not the oil) mentioned above (taste of salt should stand a bit more so that the shrimps can suck necessary salt while resting) if needed add little water and keep aside for 1/2 an hour ..........heat oil in a deep pan and fry shrimps until nice crispy golden brown...... there chemeen fry ready..........

my cooking-Karimeen vazhaelleyil pollichadu

Karimeen pollichadu     ........try this one it will make your mouth water .......

Ingredients
1.Karimeen cleaned,scaled and removed the skin and fried 2-3nos.
2.Onion chopped 1
3.Shallots finely chopped 6nos.
4.Garlic 4-5nos. finely chopped
5.Ginger half lemon sized finely chopped
6.Curry leaves 5-6nos.
7.Green chilli finely chopped 4nos.
8.Turmeric powder 1/2tsp.
9.Red chilli powder 2tsp.(if neede to be spicy add 1/2tsp more)
10.Coriander powder 1tsp
11.Pepper powder 1tsp.
12.Tomatoes finely chopped 2nos.
13.Salt to taste
14.Oil 4tbsp.

                            I have already added how to make karimeen fry in my blog ....we will go to the next process of making karimeen pollichadu ....for that we must make the masala first ......so take a deep pan heat oil 2-3tbsp. to it add onions,shallots,garlic, ginger ,curry leaves,and green chilli and saute it for 2-3mins. (dont let the onions get brown need to be a glassy appearance)  when done add the masala powders at low flame mix it well for 1min..... then to it add tomatoes and close it for 2-3mins......... let the tomatoes get soft enough to smash .....open the lid and smash the tomatoes no need to add water....at medium flame saute them till you find the oil is seperating from the masala  ...remove from the flame ......now take the banana leaf and heat directly on the low flame for 1sec only to get the leaf soften and take one fried fish and place it on the leaf and spread the masala on both sides of the fish... close it well and do the same process with the remaining fish (if banana leaf is not available you can use foil)...take a pan and heat remaining oil and place the wrapped fish on medium flame ...if you find the leaf getting its colour changed turn over and cook till that side colour changes (if foil is used do this in your oven or your cooking range oven)......done Karimeen pollichadu ready ...

my cooking - Karimeen fry (Pearl spot fish)

Karimeen fry ''''really simple and easy to do................try  ....

Ingredients
1.Karimeen cleaned, scaled and remove the skin (skin tastes really sour ) 4nos.
2.Shallots (cherulli small onions) 6nos. remove the skin
3.Garlic 4-5nos.
4.Ginger 1 small lemon sized
5.Curry leaves 5-6nos.
6.Turmeric powder 1/2tsp.
7.Red chilli powder 2&1/2tsp.(keep in mind you can add spice more if interested in really spicy)
8.Pepper powder 1tsp.
9.Coriander powder 1tsp.
10.Juice of 1 lemon
11.Salt to taste
12.Oil (for shallow fry)

                         Make slits on the fish so that the masala you make really enters into the fish.... to make the masala..... take a small grinder add the ingredients from 2-10 and grind it to make a fine paste if needed add little water (be careful the paste should not be watery)....now when the paste is done add salt to taste (taste of salt should stand out in the paste so that the fish can suck necessary salt ) apply them on the fish nicely with your hands and keep them aside for 1 hour (at least for half an hour) ....heat oil in a pan (the oil should be hot or else the fish gets caught on the pan) and fry them till nice golden brown.......... serve them as your side dish for you rice....... try  this and do comment