Sardines have a lot of health benefits,the main among them is it lowers the LDL cholesterol as it is rich in omega-3 fatty acids.Therefore it helps prevent heart diseases.And for this reason this fish is there in my dads favorites.Even Mackerels have this quality which is his another favorite and the best part is these fishes are there in plenty in south India and we get these in cheaper rates compared to other fishes there.
Me and my children just don't like Sardines,don't have any particular reason but I think for my kids its those small bones.But those bones too have the calcium content in them.I am OK with Mackerels,specially love the Ayala varattiyathu in clay pot.
In India Umma prepares this curry at least two-three times weekly.This spicy and tangy curry is made using those small sardines and cooked in earthen pot(mann chatti).This curry goes well with rice,Tapioca stir fry or even Parottas.
Ingredients
Sardines/Mathi (small) 250 g (cut,washed and cleaned)
Green Chilly 2 slit vertically
Ginger 1tsp(chopped)
Garlic 2-3 cloves(slit vertically into thin pieces)
Curry leaves a few
Fenugreek seeds 1/2 tsp
Onion (medium) 1 chopped
Tomato (large) 1 chopped
Chilly powder 11/2 spoon
Kashmiri red chilly powder 2 tsp
Coriander powder 1tbsp
Turmeric powder 1/2 tsp
Tamarind Gooseberry size(soaked in 1/2 cup warm water)
Water 11/2 -2 cups
Salt as needed
Oil 2 tbsp
Method of cooking
-Squeeze out the juice from the soaked tamarind and keep aside.
-Heat a clay pot on medium flame and add oil.
-When the oil turns hot add the fenugreek seeds.When this starts to crackle add in the ginger,garlic,green chillies and the curry leaves.Saute till slightly brown.
-Now add the chopped onion and cook till transparent,add in the tomatoes and cook till mushy.
-Add all the powders and mix properly for a minute(be careful not to burn) and add the tamarind pulp.
-Mix well and add the remaining water and salt.
-Bring it to a boil and add the fishes.
- Swirl the pan and cook for 5 minutes till the fishes are done.
-Off the flame and cover it with a lid.
-Serve this after sometime...with rice or Tapioca(Kappa).
Whenever there are ripe bananas at home(not ripe but over ripe) then these fritters come as savers.That is;while thinking what to do with these Bananas....Neither anybody in the family likes dumping food in the dustbin nor anybody will eat those ripe ones.So this the perfect thing to do.This is an easy snack recipe.
Ingredients
Ripe Bananas 300g
Sugar 3-4 tbsp
Salt 1/4 spoon
Flour/Maida 13/4 cup
Water 3/4 to 1 cup
Oil for deep frying
Method
-In a bowl add the ripe bananas(peeled) and mash it well with your fingers.Now add in the sugar and salt and mix well.
-Now add the flour and make a semi thick batter adding water.
-Heat a wok with oil.When the oil turns hot enough,drop in the batter little by little.
-When both side turns golden brown remove the fritters using a slotted spoon on tissue paper.
-Serve with tea.
Today's recipe is a simple Vellarikka curry.It has a thick consistency similar to Pachadi and can be served as a side dish with rice and any curry.Also you can have it as a side with Chapatis.
Ingredients
Vellarikka/Sambar Cucumber(image below) 1 medium size (3 cups)
Onion 1 medium (chopped)
Green chilly 1 split
Chilly powder 3/4 spoon
Salt as per taste
Coconut grated 1 cup
Turmeric 3/4 spoon
Water 3/4 cup
Mustard seeds 1/2 spoon
Coconut oil 2 tbsp
Procedure
-Peel the skin,discard the seeds and cut the cucumber into cubes.
-In a blender add the coconut,water and turmeric powder and blend till smooth.Keep this aside.
-Heat a pressure cooker,add oil and splutter the mustard seeds.
-Now add the cucumber pieces,onion, green chilly,salt and chilly powder.Saute well, add 2-3 tbsp of water.
-Close the lid and keep for two whistles.Off the flame.
-After sometime open the lid,switch on the flame and add the coconut mix.Stir well.
-When it starts boiling off the flame.
-Ready to serve with rice.
Today's post is a simple refreshing juice made from a natural drink,an all time favorite of many,mine for sure :)...Yes, guessed it right...tender coconut.Love both the water and the pulp to the core.This time we were lucky enough to be in India at the harvesting time.So tender coconuts were in bulk specially for me and my children.Long back when we were kids and used to go on summer vacations we would really wait for the harvest or used to enjoy these from the road side sellers.As we all know it tastes real nice as it is; but we had these in bulk,so I tried making juice and pudding for a change.Now on to the recipe:
Ingredients
Tender Coconut 2 (water along with the soft pulp scooped)
Sugar 2-3 spoonful / according to your taste
Condensed Milk 1 tbsp(optional)
Ice cubes a few
Method
-Add all the ingredients in a blender and blend till smooth.
-Pour into the serving glasses and serve :)
Ingredients
Carrot grated 2 cups
Butter 2 cups + 1 tsp(to grease the cake tin)
Sugar(powdered) 2 cups
Eggs 3
APF/Maida 2 cups
Baking Powder 1 tsp
Salt 1/4 tsp
Method
-Preheat the oven at 180°C for 5 mins.
-Sieve the flour along with the baking powder and salt 2-3 times and keep aside.
-In a bowl add the butter and powdered sugar.Using an electric beater beat this well till creamy.
-Add the eggs one at a time and continue beating till all incorporate.
-Now slowly fold in the flour mix and the grated carrot into the egg mix.
-Grease a cake tin with butter,spread the batter and bake for 20 minutes.
You can also check my Carrot Pola
