Meen puttu / Fish puttu / Shredded salmon stir fry

 

I would easily say that this is one of the easiest and the most delicious fish recipes i have tried. This is a recipe from my friend's mom. There are very few recipes that I follow exactly as explained when given by someone. This is one such recipe. I followed every minute detail as explained by her and it turned out to be delicious. Thanks aunt for this wonderful recipe.

Cuisine : Indian                              Serves: 1

Prep Time : 5 mins                         Cooking time : 10 mins

What you will need:

• Salmon fish - a thick palm sized fillet
• Garlic- 3 big cloves
• Sambar onion- 5 
• Curry leaves- a sprig
• Fennel powder- 1/4 tsp
• Green chilli- 1
• Pepper powder- 1/4 tsp
• Turmeric powder- a pinch
• Salt- as needed

How to:

1. Rub the fish with salt  and turmeric powder  and wash it well under running water. Take an idli steamer and steam the fish for just 5 mins. I have used a wet cloth to place the fish to prevent the fish from getting stuck to the plate when cooked.                                                                                       
   
                                 
2. Take care to remove the fish from the cloth. I ran a knife between the cloth and fish to remove it. Remove the skin and the tiny bones and discard.  Shred the fish and collect it in a plate.                           
   
   
                                    
3. Heat oil in a kadai. Add fennel powder. Immediately add finely chopped garlic, fry for 30 seconds, add finely chopped shallots, green chilli, curry leaves, fry for a minute.                       
   
   
                                
4. Add turmeric powder and salt. Mix well. Add shredded fish and pepper powder. Once you add fish dont use any laddle or spoon to mix it. Just toss the kadai to mix it well. Switch off after 2 mins.                                                                                                                                               
   
   
                                  

Yummiest meen puttu can be served as a side for rice.

Note:

• Dont steam the fish for too long. Alternatively you can bake the fish.
• Chop the garlic and sambar onion finely.
• You can replace sambar onion with onion.
• You can use any fish with less bones for the this recipe.

Senaikizhangu varuval/ Yam fry

A simple stir fry recipe that goes well with any rice item. Yam pieces are finely chopped and fried
well with simple spices.

 Recipe type : Indian                             Prep time : 10 mins
Cooking time: 20 mins                         Serves: 2

What you will need:  

• Finely chopped yam - 1 cup tightly packed
• Turmeric powder- 1/ 4 tsp
• Red chilli powder- 1 tsp
• Salt - as needed
• Oil - 1 tbsp
• Mustar seeds - 1/2 tsp
• Curry leaves- 1 sprig

How to:

1. Peel yam and wash it under running water to remove the sand particles.  Finely chop the yam pieces.                                                                          
   
                                                                                        
2. Immerse them in a bowl of water.                                                                                                                               
3. Heat oil in a kadai. Add mustard seeds. Let them splutter.  Add curry leaves.  Drain water from the yam pieces and add it to the kadai immediately.                           
   
       
                           
4. . Add salt, turmeric and chilli powder. Mix well and cook it covered in low flame. Make sure to stir the contents every 2 minutes to prevent it from getting burnt. Switch off when the yam pieces are cooked and turned soft. It will take around 20 mins.                                                                                             
   
   
                             
    Yam fry is ready.

           

    

Note:

• Finely chopping the yam pieces is must. Otherwise it will take longer time to cook.
• The longer you fry it, the better will be the taste.

Kudhiraivali payasam/ Banyard millet kheer

I have tasted sweet pongal with millet varieties often which made me to try a payasam with millets. Before trying this recipe i made payasam with foxtail millet / thinai. I would say kudhiraivali payasam tastes the best. And its largely because of the chewy nature of  kudhiraivali/ banyard millet.

 I have added only jaggery in this payasam which tastes just right and it also brings a bright colour. When i tasted the payasam at the end, i dint find the need to add even a little bit of sugar. It also has moong dal that makes it creamier and more healthier.. Do try this recipe when you want to have some guilt free dessert post meal.   

               

Recipe cuisine : Indian               Prep time : 5 minutes

Cooking time : 20 minutes         Serves : 6 to 8

What you will need:

• Banyard millet / Kudhiraivali - 3/4 cup
• Moon dal - 1/3 cup
• Jaggery - 1 to 1.5 cups 
• Cashews - 6 to 7 (broken)
• Raisins - 8 to 10
• Cardamom powder - a pinch
• Ghee- 1 tsp

How to :  

1. Add ghee in a small pan. Add broken cashews. Fry till they reach golden colour . Swiftly collect them in a bowl. Add rasisins immediately and remove once they fluff up. Rinse and Wash moong dal twice in ruuning water . Add it to a pressure cooker.                                                                                                                                                                                                                                                                                                                      
2. Cook the dal with 1 cup water for 3 to 4 whistles. Once the pressure releases , open the cooker and mash the dal well and collect it in a bowl. To the same cooker , add kudhiraivali/ banyard millet , rinse and wash well and add 3 cups of water and cook it for 5 to 6 whistles.                     
       
                                                                                                                                      
3.       Once the pressure releases, open the cooker and mash it well add the dal to it and add 1/2 cup of water. Let it cook for 1 to 2 mins. Mix well so that there are no lumps.                                                                                                                                                  
   
                                
                   
4. Add the grated or shaved or powdered jaggery. Mix well and close with lid. Let it cook  for 5- 7 mins. Add big pinch of cardamom powder , fried cashews and raisins. At this stage, add more jaggery if you want and let it cook for 2 mins or till it reaches payasm consistency and switch off.                                                                            
   
                                                                                                                                         
   
                                 

Have this yummy and healthy payasam along with a meal or as such.

Note: 

• Mash the dal and kudhiraivali well before mixing both , otherwise it will form lumps
• Payasam tends to get hard as it becomes cold.  So, add milk and heat it before you serve.

Gongura Thokku

I recently tried this thokku with gongura/ sorrel leaves which has become a house favourite. My grandma who doesnt have pickle or thokku liked it so much and asked me to make it again. That means this recipe is a winner. 

We at home have had this one with pongal, rice, chapathi , upma, idli , dosa and also bread.  You name a dish and this thokku goes well with it. Since we decided to reduce rice in our diet, we often make Thinai pongal, Oats kichdi , Multigrain chapathi and Varagu Kanji.

 So Gongura thokku is a constant at our home now. Every batch of this thokku I make gets over soon as we have it for every meal. That's how much we love this tangy and spicy thokku. Do try this recipe and it will become a constant at your home too.

What you will need:

• Gongura leaves- 2 medium sized bunches
• Shallots- 15
• Garlic- 12 cloves
• Red chilli- 3
• Green chilli- 2
• Corinader powder- 1/2 tbsp
• Fenugreek powder- 1/4 tsp
• Oil- 2tbsp
• Salt - as needed
• Mustard seeds- 1/2 tsp

How to: 

1. Finely chop 5 shallots and 5 garlic cloves. Wash the leaves in water. Pat it dry in a kitchen towel. Add 1/2 tbsp of oil in a kadai. Add the leaves and saute it for 5-7 mins in medium flame. Let it cool down.

 

2. Add 1/2 tbsp of oil. Add 7 garlic cloves. SAute for 2 mins. Add 10 shallots, 3 red chillies, 2 green chillies. Saute for 2-3 mins. Cool down. Transfer to a mixie jar and coarsely grind it and add sauted gongura leaves. Grind into a fine paste. Add very little water if needed.

 

3. Add 1 tbsp of oil in a kadai. Add mustard seeds. Let it splutter. Add finely chopped garlic and shallots. Saute for 2 - 3 mins. Add ground paste. Mix well.

 

4. Add coriander powder, fenugreek powder and salt. Mix well and let it cook covered with lid for   5- 7 mins or till it reaches thokku consistency.

 

The ultimately delicious gongura thokku is ready . Store it an airtight container and you can refrigearate for 3- 5 days. Always use a clean dry spoon.

P.S: 

• Pat dry the leaves well before cooking as it increases the shelf life.
• You can use more oil  when you want to use it for longer.