Fish Curry

Hello all,

Here is a simple recipe for tasty fish curry.

I have always wanted to cook a delicious fish curry, even during the years when I was a vegetarian. This is my 2nd attempt in so far and must say, that it came out very well.

Ingredients:

1. Fish - medium sized - 1 (cleaned and cut into pieces)
2. Small Onion - 100gms (peeled)
3. Garlic pods - 7 or 8 (peeled)
4. Tomato - medium sized - 1.5
5. Coconut pieces - 1.5 cups
6. Green chilly - 1
7. Salt - as per taste
8. Black Pepper powder - 1 tablespoon
9. Dry Red chilly powder - 1 tablespoon
10. Oil - 1 tablespoon
11. Coriander Powder - 2.5 tablespoons
12. Curry leaves - 2 tablespoons
13. Cumin seeds - 1 teaspoon
14. Turmeric powder - 2 pinches
15. Water - 1 cup
16. Tamarind extract - half cup
17. Mustard seeds - 1 teaspoon

Method of Preparation:

1. Grind the onions, tomato, garlic and green chilly into a fine paste.
2. Grind the coconut pieces into a smooth paste and keep aside. 
3. Heat oil in a kadai, add the mustard seeds and let it splutter.
4. Add cumin seeds and curry leaves, saute for a minute.
5. Add the ground onion paste (from step 1) and saute well.
6. Now, add the turmeric powder and coconut paste. Mix in and saute well.
7. Add water, tamarind water, salt, dry chilly powder, pepper powder and coriander powder. Stir it, cover with a lid and let it boil well.
8. Check the taste and adjust salt/ spice as required.
9. Now, add the fish pieces and simmer the flame.
10. Allow the fish pieces to cook in low flame for 8-10 minutes and turn off the flame.

Note:

1. Gingelly oil or coconut oil is recommended.
2. You can also add a teaspoon of fenugreek seeds in step 3.

Batata Harra - South Indian version

It was decided to be a simple, yet yummy lunch in my family yesterday and pudhina rice along with potato fry were zeroed in on for the menu.

I decided to try a new type of potato dish and found this Lebanese recipe at https://recipes.timesofindia.com/recipes/batata-harra/rs58717347.cms which is a very easy to make tasty dish.

Ingredients:

1. Potato - medium sized - 7 or 8 (cleaned and cut into medium size pieces)
2. Onion - 1 medium sized (finely chopped)
3. Garlic pods - 5 or 6 (peeled and minced)
4. Lemon juice - 1.5 teaspoon
5. Salt - as per taste
6. Black Pepper powder - 2 tablespoons
7. Dry Red chilli powder - 2 pinches
8. Oil - 2 tablespoons
9. Coriander leaves - 2 tablespoons (finely chopped)
10. Cumin seeds or powder - 1 teaspoon
11. Turmeric powder - 2 pinches

Method of Preparation:

1. Saute 1 tablespoon of oil in a kadai, add the potatoes and salt. Saute well.
2. Add 1 cup of water, give a light stir, close the kadai with a lid and boil for 10-15 mins until the potatoes are cooked 90%.
3. Transfer the potatoes onto a plate and add 1 tablespoon oil to the kadai.
4. Add the chopped onions and saute well.
5. Now, add the garlic and saute well till raw smell goes off.
6. Add the turmeric powder and cumin.
7. Stir it and add the potatoes now.
8. Mix the potatoes well with sauted ingredients and add the black pepper powder.
9. Add the chilli powder and lemon juice. Sprinkle water and mix it well.
10. Check the taste now and add salt/ spice as required.
11. Close the kadai with lid and cook well for 3-5 minutes. Once done, turn off the flame, garnish with chopped coriander leaves and serve hot.

Note:

1. Olive oil or coconut oil is recommended.
2. Cumin and dry red chilli powder are optional.
3. Above said quantity yields 5-6 serves.

Banana Finger Millets Cake - Oven Less Recipe

Dear all,

Hope everyone is fine and safe in this unprecedented situation the world is in.

The lockdowns, loads of work in a state of WFH, managing family at home, etc. can easily make us stressed and feeling sick. However, if we stay aware of our mind, it is easy to remain calm and productive, no matter what the situation is - because, as it is said, Every Situation is Powerless without your Reaction.

May we all stay mindful and build our immunity.

Being a cake lover, I couldn't help but browse a lot on oven less cake recipes at nights till I feel sleepy. Result of it is my own version of a delicious cake.

Ingredients:

1. All Purpose flour (maida) - 3/4 cup
2. Finger Millets flour - 1/4 cup
3. Wheat flour - 1 cup
4. Eggs - 2
5. Brown Sugar - 1 cup
6. Fig - 1 (chopped finely)
7. Ripen Banana - 1
8. Curd - 1/2 cup
9. Ghee - 2 tablespoon
10. Olive oil - 1 teaspoon
11. Vegetable oil - 1/2 cup
12. Baking powder - 1.5 teaspoon
13. Baking soda - 1 teaspoon

Method of Preparation:

1. Sift the flours one by one onto a wide container
2. Beat the curd well to remove the lumps
3. Beats the eggs in a cup and mix in the beaten curd
4. Add the sugar and mix well.
5. Beat the banana well separately(I used electric beater for this and within 2-3 minutes I had the banana in fluffy, fluid state). Mix it with the egg and beat nicely.
6. Mix in the vegetable oil now (I used sunflower oil which is used for day-to-day cooking).
7. Add the baking powder and baking soda, mix gently to break any lumps. Leave on 5 mins to get effervescence which I was having it at the end of step 5, thanks to the electric beater.
8. Add the flour slowly followed by fig. Mix well by cut n fold method until to raw flour is seen.
9. Heat the cooker, without gasket and whistle) with soil for 10 mins on high flame. Then, place a stand on the soil.
10. Coat a vessel with ghee and olive oil. Pour in the cake mixture. Gently spread the top with fingers to make it even.
11. Keep the vessel atop stand n close the lid. Let it cook in medium flame for 5 mins. Then reduce to sim.
12. Let it get baked in low flame. It takes around an hour. In between, u can check if it's cooked by inserting the knife and see if it's coming out clean.

Note:

1. The white color on the cake is powdered white sugar I had added since the sweetness was lil low for my family. After cooking, I also sliced the cake and poured honey to make it sweeter.
2. The yield is approx. 600gms of cake, which was gulped within 2 days in our home.
3. Ghee, olive oil are optional. You can use butter or vegetable oil instead.

The Wandering Mind

Being part of the 21st century, we are witnessing tremendous and un-predicted change of events leading to a chain of transitions and transformations.

While the transformations and changes are always aimed towards up-versioning, it is also imperative to keep the concept of goodness in mind.

On our way to find goodness, we find ourselves rolling back to the customs, practices and habits of the previous centuries.

Compared to the previous centuries, 'accessibility' is one thing that has improved to a greater extent, be it any place on earth or outside earth, any kind of content, etc.

Often, contentment is felt to be achieved in life when the transient humans own or possess valuable ones they often dream about.

What we dream about and find valuable can be anything for that matter - someone living an luxurious life finds a simpler thing to be valuable, for while those are destined to a very simple life it is the luxurious things.

Even the term 'luxurious' seem to have grown very luxuriously over the years with almost no limit.

Having no limit with infinite possibilities towards a myriad of things and events in life is quite exciting and a little dreading as well. :)

As exciting and dreading as it is when the world is in your hands.

Tried my hands and mind at "Anadiplosis".

Anadiplosis is the literary term for a rhetorical device in which a writer or speaker uses a word near the end of the clause and then repeats that word to begin the next clause. It is used to bring attention to a specific thing or concept. The word does not have to be the very first word in the sentence; rather it should just be near the beginning of the sentence-in close proximity to itself at the end of previous clause.



P.S.:
Original intention I had when clicked on 'New Post' is to share some easy and effective recipes for common illnesses. The introduction has blossomed into a post by itself. Stay tuned for the next posts for the recipes.😊😊😊😊

Random Thoughts - 3

• Being with the right persons will make you feel perfect just the way you are and there are no doubts about your self worth when you are with them.

• Trust yourself; Trust the journey; Trust the process; Trust the God. TRUST!✨

• There are days when Life takes you to meet good people.

• Do things for people not because whom they are or what they do in return, but because whom you are!

• I often wonder why a good casual talk with a strangers seems more easy and flowing naturally.

Groundnut Chutney

Hello all,

Here is a recipe for a tasty chutney that can be served along with idli, dosa, and rice.

Ingredients:

1. Roasted ground nuts - 100gms
2. Grated Coconut - 30 gms
3. Dry red chillies - 1 or 2
4. Tamarind - 2 chick pea size
5. Garlic pods - 2
6. Small onion - 1
7. Salt as per taste
8. Water - 2 tablespoons for grinding

Method of Preparation:

• Grind all the ingredients together and add water based on your preference towards consistency.

Other variations:

• You can add tempered mustard seeds and urad dhal along with curry leaves
• You can also just grind roasted groundnuts with salt, dry red chillies and a garlic pod , while skipping rest of the ingredients in this recipe for a simpler version.
• You can skip just the coconut and try it out too.😊

Random Thoughts - 2

• Whether you react or respond, you are responsible for how you act or what you say.

• Sometimes the choice is between success with rusted mind or struggles with a pure heart.

• When money/ power/ success gets to the head, people often do not realize who they become.

• Sometimes, the morale to watch your weight and what you eat is those lovely dresses. 😇😁

• Being single doesn't always mean that they chose to stay free of responsibilities, rather to be more responsible all by themselves!

Drumstick Leaves Fried Rice - Indian Version

Here is an other simple, quick and yet a nutritious meal recipe for those busy mornings.
This can be packed for lunch as well.
You can have this with side dishes like papads, gobi manchurian, soup, rasam, chips, murukku, etc.

Total time taken: 10 minutes (excluding the time for cleaning the leaves)

Ingredients:

1. Oil - 1 tablespoon for sauting
2. Mustard seeds, Urad dhal and Channa dhal - 1.5 teaspoon each (for sauting)
3. Dry red chillies - 4
4. Onion - 1 medium size - chopped
5. Garlic pods - 2-3 (skin peeled off and chopped finely)
6. Murungai keerai (Drumstick leaves) - 2 cups
7. Salt -as per taste
8. Roasted Ground nut - 2 tablespoons
9. Cooked Rice - 1 cup
10. Pepper powder - 1 teaspoon
11. Ghee - 0.5 tablespoon

Method of Preparation:

1. Heat oil in a kadai or pan.
2. Add the mustard seeds and let it splutter.
3. Add urad dhal and chana dhal saute till golden brown.
4. Add the dry red chillies and chopped onion. Saute till onions turn translucent.
5. Add the garlic pods and saute well. 
6. Add the drumstick leaves and saute well. Cover with lid and let it cook in low flame for 2 minutes.
7. Add salt and roasted ground nut. Mix well.
8. Cover again and let it cook well for 2-3 minutes. Add 1-2 teaspoons of water only if required. Water is not required since the green leaves leave enough water to get cooked.
9. Once the leaves are cooked, add the rice to this mixture followed by pepper powder.
10. Mix well and taste to adjust salt if required. Keep mixing well and turn off the flame after 1-2 minutes.
11. Now, mix in the ghee and serve hot for a yummilicious meal.😍

I am extra happy with the quality of the photo despite being clicked in a jiffy moment and also because of being able to post the recipe in my way (11:11 = 11 ingredients and 11 steps). 😁

Happy Monday folks!!

Paneer Kurma

I am back with the simple recipe for Paneer kurma which tastes really good with chapathi, poori, rice.
This can be used as a side dish for pulao as well.

Ingredients:

1. Paneer slices - 200 gms
2. Coconut - 1/2 cup - grated
3. Tomatoes - 4 - cut into cubes
4. Onions - 100 gms - sliced
5. Cashew - 10 no.s
6. Fennel seeds, Jeera and Pepper - 1 teaspoon each
7. Cloves - 4
8. Cinnamon - 1 inch piece
9. Ginger garlic paste - 1 tablespoon
10. Curry leaves
11. Chillies - 2 green and 1 dry red
12. Turmeric powder - 2 pinches
13. Garam masala - 1.5 tablespoons
14. Oil - for sauting
15. Salt - as per taste
16. Water - 2 glasses

Method of Preparation:

1. Grind the tomatoes, 80 gms of onion, coconut, chillies, jeera, pepper and fennel seeds
2. Heat 1 tablespoon of oil in a thick bottomed pan
3. Add the cinnamon and cloves, saute them
4. Add 20gms of sliced onion and saute well
5. Add curry leaves and ginger-garlic paste. Saute well till the raw smell goes off.
6. Add the ground mixture from step 1, followed by turmeric powder and saute well.
7. Add water followed by salt, mix well and close the pan.
8. Let it cook well in closed pan.
9. Grind the cashews to a nice paste with a tablespoon of water and keep aside.
10. Add garam masala powder, mix well and close the pan again with a lid.
11. Let the gravy boil for 2 mins in low flame.
12. Add the paneer and ground cashew paste. Mix well.
13. Close the vessel and let the gravy sit in low flame for 2 minutes before turning the flame off.

நினைவுகள்

As part of my journey of life, I have begun to appreciate the memories of the good things from the past and realized that those are not painful anymore for the present but are only treasures.

Memories are even more special than the moments, for the moments may end/ change while the memories stay within you!

Part of growing up or old is to comprehend a lot of things in a different light that looked otherwise when you were quite young. Though the definition for young age/ old age/ grown up, etc. varies among us, the realizations and transformations are inevitable.


உதிர்ந்து போன பூவிதழ்களாய்

சிதறிச்செல்லும்

நினைவுகளைப் பற்றி

பொக்கிஷமாய்ப்

பாதுகாக்கிறேன்

என்

இதயம் என்னும் புத்தகத்துள் !!



Attempt at translation to English:

I treasure the memories

In my book called 'heart'

For they wither/ scatter away

Like those flowers..



P.S.:
This poem was written in 2016 when I was probably going through the transition.. :)

Nutty Millets Paayasam

Helllo everyone!!

Happy to mark the first entry of the year with a sweet note :)

This is the 2nd time I prepared 'Paayasam' in my life so far and it turned out to be just awesommeeee even without ghee. 😍😋😋😋😀

• The measures given will produce 2 small glasses of 'paayasam' and the total time required is 15-20 minutes.
• You can adjust the water/ milk ratio as per your preferences/ requirements.
• You can also roast the dry fruits including the usual cashews and raisins in ghee and add to the paayasam as the last step.

Ingredients:

1. Kambu Semiya (Pearl Millet Vermicelli) from Anil brand - 50 gms (1 cup approx.)
2. Milk -1 cup
3. Water - 2 cups
4. Dry fruits (I added dates, pista, badam, black raisins)
5. Sugar - 5 tablespoons

Method of Preparation:

1. Dry roast the semiya in a kadai or pan till the nice aroma comes up (when the strands turn pale brown in color)
2. Add milk to a heavy bottom pan followed by the roasted semiya and keep the flame low
3. Stir for 2-3 minutes and add the water. Keep stir frequently to prevent it from sticking to the bottom of the vessel
4. Now, mix in the sugar and add the dates.
5. Stir frequently allowing the ingredients to get cooked well.
6. Add chopped pista, badam and black raisins. Stir well and let it cook for 5 more minutes.

P.S.:
I also found out with this recipe that the dates cooked in milk with sugar is a heavenly and divinely in taste. 🙌😁😇