Tuesday, March 29, 2011

Karimeen Pollichathu

This is a special dish with fish in some places in kerala..........this ia a real treat for sea food lovers.....this is made with fishes with thick flesh.Fish marinates with gravy and packed in banana leaves and prepared in mud pots or non stick tawas.........this can be made in easy way also by first steaming the fish then rest of the process.I made without frying the fish....so that the fish gets the full flavour and taste of the marinated masala.......my hubby and our friends really loved this one...........I didn't get perfect pictures for this as my kids and hubby were waiting on the dining table.........

Now to the recipe.....................


1/2 kg Fish karimeen(pearl spot) or Pomfret
1 Big onion
1c Shallots sliced (loosely packed)
4 Big cloves garlic
1 Medium piece ginger
1 Big tomato
1tsp Coriander powder
2tsp Red chilly powder
1tsp Pepper powder
1/2 tsp Turmeric powder
1c Thick coconut milk
1tsp tamarind pulp or kokum pulp

For Tempering:

Mustard seeds
Fenugreek seeds
Curry leaves


1.Clean the fish and put cuts on the fish and keep aside.
2.In a pan add little oil splutter mustard seeds and fenugreek seeds.
3.Add sliced onions and sliced shallots and saute well.
4.When the onions start changing the color and finely chopped ginger and garlic.
5.Saute well and add the coriander powder,turmeric powder,red chilly powder and pepper powder and mix well.
6.Add the chopped tomatoes and mix well till the tomatoes are soft.
7.Add the tamarind pulp,salt and mix well.
8.Add the thick coconut milk and curry leaves and mix well.
9.Let it boil for some minutes in simmer till u get a thick gravy.

10.Now wash the banana leaves dry it and just soften it by putting it up on an open flame.(Ila Vattal).
11.Then as seen in the above picture Put some masala on the leaf and place the fish over the masala.
12.Cover the fish with masala and fill it inner portion also with some masala.You can add some more curry leaves now.
13.Now cover the fish with the banana leaf and tie with some thread to make a packet.
14.Now heat a mud chatti or in a tawa spread some coconut oil and place this packet carefully over the tawa and close with a lid.
15.Cook on a medium flame each sides for 10 mins.
16.Serve hot with plain rice,kubus or chapathis.

Wednesday, March 16, 2011

Rumali Roti And An Award

Rumali rotis are really made differently in hotels.......this is a home made version.I searched many versions but all were prepared on a big vessel put upside down on the fire and on the back side of the vessel we cook the roti.Its difficult in homes to make like that way.
Then I saw an easy way to prepare this roti in home on tawa and it tasted good.


1c Atta
1c Maida
Oil for applying
Slightly warm water as required
Rice flour for dusting
Maida or atta for dusting


1.Mix the flours,salt and 2 tsp oil and mix water to this and knead to a soft dough.
2.Cover it with a wet cloth and keep aside for half an hour.
3.After that from the dough take out two equal lemon sized balls.
4.Dust the surface with maida or atta.
5.Roll each balls to a small disc shape.
6.Now in each disc apply some oil and sprinkle some rice flour.
7.Now keep one disc over the other as the oiled surface face together.
8.Now roll the disc to a large thin roti.Roll it as thin as u can.
9.Heat a tawa and cook the roti both side till brown spots appear.
10.Take the roti from the tawa to a plate and separate the both rotis.
11.If u want u can just heat the other side of the roti after seperating.U can see that side is plain without spots.
12.Now fold it into triangles.
13.Serve hot with any vegetable or non-veg curries.

And now award time.This award is from my fellow bloggers sojo of my culinary experiments and ambreen of simply sweet N savory both has beautiful blogs with nice recipes.Thanx a lot dears.

Now as the rule of the award I have to share this with my 15 fellow bloggers.I was in a confusion and picked up 15 of them.
1.Rachu of ammaandbaby
2.Nash of plateful
4.Reshmi of easy cook

5.Tina of kaipunyam.com

6.Gayathri of gayathriscookspot


8.Divya of divyasrecipes

9.Vimitha of myculinarytrialroom

10.Kalpana of lifewithspices

11.Nidhya of aaha oho

12.Deeksha of deeskitchen

13.Rani of homemadevegetarianrecipes

14.Mimi of mimiskitchen

15.Pushpa of tasteasyoucook

Dear friend please pass this to 15 other bloggers and leave a comment in their blog to collect the award and keep passing on.

Wednesday, March 9, 2011

Marble Cake

My kids fav cake.............I think they like this more because they can taste both chocolate and vanilla flavor.......i too like this.......
Now to the cake......


2c All purpose flour
1c Powdered sugar
1 1/2 tsp Baking powder
1c Butter room temp
2 Eggs room temp
1/2 c Milk
1tsp Vanilla essence
2tbsp Cocoa powder or 3 tbsp Melted cooking chocolate


1.Sieve the flour and bakking powder and keep aside.
2.Beat the sugar and butter together well till creamy.
3.Add the eggs one by one beating well after each addition.
4.Add the flour slowly and fold in well.
5.If the batter is too thick and milk little and keep on mixing.
6.The batter should not be too runny or too thick.

7.Now divide the batter into two halves.
8.In one portion and cocoa powder or metled chocolate and mix well.
9.Grease a cake tin.
10.Now pour the batter by a spoon into the cake like a check pattern.
11.One spoon plain batter near to that cocoa batter like that.
12.And with a knife draw line through the batter here and there to get a marble effect.

13.Preheat the oven at 200 degree c for 15 mins.
14 Bake the cake at 165 degree c for 35 to 40 mins or till the tester comes out clean.
15.Slice and enjoy the cake!!!!!!!!!!!!

This goes to champa's Bake-off event

Wednesday, March 2, 2011


Idli for breakfast is really healthy and it is very tasty with any curries...........i'm not very much fond of idlis but my kids and hubby love idlis......... my kids like to have idlis with sugar......


2c Raw white rice
1c Urad dal(uzhunnu parippu)
3/4 c Cooked rice
3/4 tsp fenugreek seeds
Water as required


1.Soak raw rice,urad dal and fenugreek seeds for 4 to 6 hrs or over night.
2.Soak both seperately or together.
3.Grind this together or seperately along with water and mix together.The batter should be little thick.(Fenugreek makes the idli more softer and tastier.)
4.Leave it in a warm place for fermentation for 6 to 8 hrs.
5.After it is fermented add salt as per taste.
6.Now boil water in a idli steamer and pour one ladle of batter in each idli mould and steam it till cooked.
7.Have idlis with coconut chutney or any curries.

Participation card from akila of akilas kitchen

This goes to ayesha's any one can cook

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