cod fish recipes: October 2010

Cherupayar /Green Gram Thoran

Ingredients:

Cherupayar/Green gram - 1cup

Garlic pods -4

Green chillies - 2

Turmeric powder - a pinch

Grated coconut - 1/2cup

Mustard seeds - 1/2tsp

Curry leaves

Oil

Method:

Wash and soak green gram overnight.Cook this with salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.

Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it on low flame till all the water is evaporated. Serve with rice.

Pazham Nirachathu/Stuffed Plantains

Ingredients:

Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch
Water

Method:

Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Spinach Cutlet

Ingredients:

Spinach (cleaned and chopped finely) - 1cup

Potato(boiled) - 2

Channa Dal - 2tbsp

Green chillies - 3

Coriander leaves (chopped finely) - 1/4cup

Garam masala powder - 1/2tsp

Chilli powder - 1/2tsp

All purpose flour/Maida - 4tbsp

Bread Crumbs - as required

Oil for frying

Method:

Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.

In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.

Make thick paste of maida with little water.Heat oil in a pan.

Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Rendang Daging (Beef rendang)

Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.

Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to

Gothambu Puttu/Wheat Puttu

Ingredients:

Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup
Water
Salt

Method:

Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.

Tips

Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Fish Molee/Fish Molly

Ingredients:
For marination

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp
Salt

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Method:
Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Seruwit

Recipe Ingredients:
- Fish (Fried or Grilled Can. Patin fish fish, carp and Baung. Fish May be others as well, depending on taste. But the suggestion I am, a fish that I have mentioned is what bad)
- Sambal Paste
- Grilled Eggplant purple Limau-Key (can be replaced Kedondong forest)
- Fill Cucumbers
- Tempoyak
- Salt (if less salty)
- Sufficient water

Vegetable stew:
Boil-Cassava Leaves (can be replaced Papaya leaves, kale or bayem)

Raw fresh vegetable:
- Cucumber
- Jengkol (Can be replaced Petai)
- Cashew leaf buds
- Long Beans
- Jinar (Similar Ginger)
- Carrots
- Basil

How to mix:
All Material harpoon in hand in one container. Mixed with clean hands.

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry

Ingredients:

Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp
Salt

Method:

Wash and cut kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Vegetable Ganemu

Sayur Ganemu / Vegetable Ganemu

Recipe Ingredients:
Ecer coconut milk 500 ml and 200 ml thick coconut milk, from 1 coconut
2 bay leaves
2 pieces of red chillies, split lengthwise
1 tomato, split 6
300 g young leaves melinjo, quotation-quotation

Spices that are:
5 pieces of red onion
2 cloves garlic
1 / 2 tsp roasted shrimp paste
2 cm galangal
15 walnut
salt to taste

Directions:
Bring to a boil thin coconut milk, and enter the spices, bay leaves, red pepper and tomato. Stir until the smell out.
Enter melinjo leaf. After wilting, pour the thick coconut milk, cook briefly, remove from heat.
Serve with hot white rice. Good luck.

Red Sugar Bowl Snacks

Kue Mangkuk Gula Merah / Red Sugar Bowl Snacks

Ingredients:
225 gr brown sugar
50 g sugar
225 ml water
2 pandan leaves LBR
5 bay leaves orange
250 gr rice flour
25 gr sago flour farmer
1 teaspoon instant yeast
¼ teaspoon vanilla powder
½ teaspoon salt
250 ml thin coconut milk from ½ coconut

Complementary (stirred and steamed until cooked):
100 gr young coconut, grated coarse.
¼ teaspoon salt
1 pandan leaf LBR

Directions:
1. Boil brown sugar, granulated sugar water, pandan leaves and lime leaves until dissolved. Strain and chill
2. Mix the rice flour, sago flour and instant yeast. Stir until blended. Add cooked sugar little by little while diuleni until exhausted
3. Add vanilla, salt, and coconut milk little by little while dikeplok-keplok during 20min
4. Let stand 3 hours. Heat the mold in the steamer for 10 minutes. Pour the batter as high as printed.
5. Steam for 20 minutes over high heat. Remove and let cool.
6. Serve with a complement.

Nasil Langgi / Langgi Rice

Langgi Rice Recipe Ingredients:
* 500 grams of rice, washed, drained
* 450 ml coconut milk from half coconut
* 3 cm galangal
* 1 stalk lemongrass, crushed

Subtle Seasonings Recipes Rice Langgi:
* 2 cloves garlic
* 5 pieces of red onion
* 1 teaspoon coriander, toasted
* 1 / 2 teaspoon salt

Complementary Rice Recipe Langgi:
* Hot meat
* Dry tempe
* Basil leaves
* Serundeng coconut
* Cucumber slices
* Chilli fried shrimp
* Sliced omelet

How to Make Rice Langgi:
#Steamed rice half cooked (25 minutes). Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted. Steam cooked.

#Scorching flesh, mashed 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic, stir in 3 tablespoons of oil until fragrant and dry.

#Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well. Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the milk runs out and the flesh soft.

#Dried tempe: with 3 tablespoons oil, saute chopped: 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft. Enter a 250 gram piece of fried tempe dry and stir well. Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the water runs out.

# Serundeng coconut: grated coarse 1 / 2 medium coconut. Grind: 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth. Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet. Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown. Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.

# Chilli Fried Shrimp: with 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft. Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.

Sate Bulayak

Ingredient:
- Ato beef chicken meat, can be added to the gut.
- Lime juice
- Roasted peanuts, finely ground. set aside
- Thick coconut milk from 1 coconut

Seasoning :
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)
- Red onion 6 cloves
- 4 cloves garlic
- Hazelnut 2 btr
- 1 tsp pepper
- Salt to taste

All the spices mashed

Method :
Soak the meat and innards with salt n lemon juice
kecil2 pieces of meat and offal n stick,
steamed briefly, coat with some seasoning, then baked until cooked.

saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.

Paal Paniyaram - Chettinad Special

Ingredients:

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying

Method:

1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

Bubur Pedas

Spices I:
2 cm temu mangga
2 cm in key appointments
2 cm lempuyang
2 cm black temu
2 tsp lemon grass
1 cm turmeric
500 gr rice
750 ml coconut milk from 1 large
100 gr green beans, soaked in hot water until the bloom
100 g sweet corn, comb
100 grams of cassava, peeled, diced
100 g sweet potatoes, peeled, diced

Spices II:1 / 4 tsp white cumin1 / 4 tsp sweet cumin1 tsp coriander
Seasonings III:2 pieces of turmeric leaf, finely sliced2 pieces of young guava leaves, thinly sliced2 pieces of noni leaf, finely sliced2 leaves pace, thinly sliced2 leaves cup, thinly slicedBay leaves 2 oranges, thinly sliced

Method:1. Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. Separate spices and rice, and seasonings and mash coarse puree of rice.2. Roasted spices II until fragrant, puree.3. Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.4. Finally, add the various leaves (seasoning III) that have been sliced and stir well.
Reserving For 10 persons

Colo-colo

Ingredients for sauce:
- 100cc soy sauce
- 2 pcs lemon, water taken
- 3 tablespoons boiled water
- 2 tablespoons butter, melted
- 1 / 2 tsp fine salt
- 1 tbsp blondo, mix them together
- 20 pcs chili, diiri 1 / 2 cm's
- 6 pcs red onion, sliced

Ingredients for salad:
- 3 bay leaves cabbage, cut into 4 × 5 cm
- 100 gr short bean sprouts
- 1 pc eggplant, thinly sliced 1 / 2 cm's
- 1 bunch long beans, cut into pieces 8 cm
- 4 pcs tomatoes, chopped sesua taste
- 1 / 2 btr coconuts rather young, cut into pieces 1x1x10 cm

Colo-colo Cooking Method:
1. For the sauce: Mix together all ingredients for the sauce, then place in bowl.
2. Arrange all ingredients for the salad on a plate or winnowing tray with sauces, serve.

Chikoo/Sapota Milkshake

Ingredients:

chikoo/Sapota - 6
Frozen Milk - 1/2L
Sugar - 4tbsp

Method:

Remove the skin and seeds of the fruit and cut into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

Gulee Itik

Ingredients:
   1. 1 whole duck
   2. 3 liters of water
   3. ¼ kg green chili
   4. 3 liters of coconut milk
   5. 10 cloves garlic
   6. 10 cloves shallots
   7. 1 tablespoon hazelnut
   8. 1 tablespoon turmeric
   9. 1 ounce ginger
  10. 1 ounce galangal
  11. 7 bay leaves
  12. 10 sheets turmeric leaf

Method :

   1. Boil ducks until half-tender, about 1 hour
   2. put coconut milk in a saucepan, bring to a boil while stirring.
   3. Blend all ingredients except green peppers are pounded rough.
   4. Enter spices along with half-soft duck into the boiling coconut milk.
   5. After the spices seep into the meat, insert the green chillies collision.
   6. Insert gently until the duck meat terlumuri green chillies and coconut milk mongering. Remove and serve. To 5 servings.

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Ghee rice is a delicious Indian rice dish made with Ghee, the Indian Clarified Butter and spices to give the rice flavor and aroma. As a side dish you can use a non-vegetarian side like Butter Chicken or vegetarian side dish like Vegetable Korma.

Ingredients for Ghee Rice Recipe
Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice)
Green chilly – 10 nos
Tomato – 2 nos (medium, chopped finely)
Onion – 2 medium sized made into paste
Ginger Garlic paste – 4 tbsp
Beans – 1/4 cup
Carrot – 1/4 cup
Peas – 1 cup
Clove – 6 nos
Cinnamon – 1 stick
Bay leaf – 1 no
Star anise – 1 no
Cardamom – 3 nos
Kasturi Methi – 1 tsp
Cashew nut – 8 nos
Ghee – 3 tbsp
Oil – 4 tbsp
Coconut milk – 2 cups
Water – 1 cup
Salt to taste
Cooking time: 45 minutes
Serving: 3 to 4 people

Cooking Method for Ghee Rice Recipe

Take a rice cooker on medium heat and add ghee and oil.
After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom.
Then add onion paste. Stir the mixture and sauté till the raw smell of onion vanishes.
Add ginger-garlic paste and cook till the raw smell goes.
Then put green chilly, cashew nuts and cook for 3 more minutes.
Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy.
At this point add coconut milk and water. Bring the contents to boil.
Then add some more salt to taste and put rice.
Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat.

The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like Butter Chicken.

Copycat fried 'dace' fish with black beans 自制豆豉魚

I was talking with Josh of Cooking The Book the other day about canned fried dace with black bean 'dou si lian yue 豆豉鯪魚' and how difficult to find them these days due to limited import because of suspected contaminated fish used for manufacturing. I have a craving since for this salty chewy leathery fish with yummy black beans.

Couple of days ago I was shopping in Lidl and they had frozen

Malabar Fish Curry/Fish Curry with Coconut

Fish (any type) - 1/4kg(5-6 pieces)

Turmeric powder - 1/4tsp

Chilli powder - 2tsp

Ginger(Chopped) - 1tsp

Tomato - 1,medium

Tamarind - a small piece, soaked in water

shallot - 3(optional)

Curry leaves - 2strands

Coconut oil - 1tsp

For Grinding

Grated Coconut - 3/4 to 1cup

Cumin seeds - 1/4tsp

Turmeric powder - 1/4tsp

Method:

1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.

2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.

3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.

4 Add water and boil it.

5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.

6 Add 2tbsp of tamarind water and boil it.Adjust the salt.

7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.

8 Serve with rice.

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila

Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.

Ingredients:

Ripe Jackfruit Bulbs(chopped finely) - 2cups

Jaggery(scraped) - 1 cup(adjust according to your taste)

Freshly grated coconut - 1cup

Rice flour (roasted) - 2cups.

Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

Method:

1 Melt jaggery in 1/2 cup of water.Remove the impurities.

2 Make a smooth paste of jackfruit pieces without adding any water.

3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.

4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.

5.Now take the leaf(Vazhana leaf or banana leaf) and make cones with it and fill the dough inside.

6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.

7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made with banana leaves.

Notes

1 You can prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method is same as above.
2 If jackfruit is not available ,try this recipe with small bananas.