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Onionz, Kollam (2026)

07/05/2016

Karimeen Varuthathu (Pearl Spot Fry)

Karimeen or Pearl Spot is a top notch freshwater fish in Kerala. It is also known as Green Chromide. It flourishes in the backwaters of Kerala though it is also farm-raised occasionally. The freshwater ones taste delicious whereas the farm-raised ones lack in taste. Karimeen Fry, Karimeen Pollichathu, Karimeen Mappas are all delicacies from God’s Own Country – Kerala.

In US, frozen Karimeen is available in most of the Indian Grocery Stores. It doesn’t taste as good as the fresh ones but it is definitely a welcome change. These frozen ones are cleaned for convenience. It definitely makes life easier since it is difficult to remove the scales from Karimeen and you need some degree of expertise. Here is the recipe for making Pearl Spot Fry (Karimeen Porichathu). You can either shallow fry or deep fry the fish.

Ingredients

Pearl Spot/Karimeen – 4 nos (Around 1 lb or 1/2 kg)
Ginger Garlic Paste – 2 tbsp
Kashmiri Chilly Powder – 1 tbsp
Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
Turmeric Power – 1/2 tsp
Black Pepper Powder – 1 tsp
Coriander Powder – 1 tsp (Optional)
Eastern Fish Masala Powder – 1 tbsp (Optional)
Vinegar – 1 to 2 tsp (Alternatively, you can use Lemon Juice)
Salt – to taste
Oil – as needed for frying

Preparation Method

Clean the fish thoroughly. Remove the eyes, scales and fins and make gashes on both sides of the fish. You can also cut the mouth using Kitchen Shears.
Make a marinade using the above ingredients (except oil) and apply it liberally on the fish. Stuff some marinade inside the fish. Refrigerate it for 1-2 hours for a better flavor.
Heat oil in fan. You can shallow fry or deep fry the fish until brown and crisp.
Serve each fish with sliced onions, tomatoes and a wedge of lemon.

03/12/2015

Good Morning...

02/12/2015

Good Morning...
Healthy Breakfast...Healthy Day...

01/12/2015

A good tasty breakfast back ups the joyness in our mind till the day ends ...Right na !!!

28/11/2015

Hi Foodiez...
Please Comment in this post
Your Favourite Restaurant ??
Favourite Food in that Restaurant??
Any suggestions for that Restaurant??

Common fast....

11/11/2015

# MUTTON CURRY # #

Mutton Chops Recipe - Kerala Style - Kerala Mutton Chops Recipe
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4
Ingredients :
Goat /Mutton (with bones) : 1.5 lb /3/4 kg (cut into large cubes)
Red Small Onion /Shallots : 25-30 nos /1 cup or Onion : 2 (medium) / 1 cup (thinly sliced)
Garlic : 4-5 cloves /1 tbsp (crushed)
Ginger : 1" piece /1 tbsp (crushed)
Red Chili Powder : 1 tbsp or to your spice level
Whole Pepper Powder : 1 1/2 tbsp or to your spice level
Turmeric powder : 1/4 tsp
Lemon juice : 1 tbsp
Curry Leaves : 1 sprig
Coconut oil or Cooking oil : 1 1/2 tbsp
Hot Water : 1/2 - 1 cup (as needed)
Salt to taste
To roast and grind the Spice Powder:
Fennel seeds : 1 tsp
Cumin seeds : 1/2 tsp
Star anise: 1
Cardamom Pods : 4
Cinnamon : 1/2" stick
Bay Leaves : 1
How to make Mutton Chops - Kerala Mutton Chops :
1. Wash and cut mutton in to large cubes, and place in a pressure cooker. Add 1/2 cup of hot water and salt to taste; cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally. Alternatively, mutton can be cooked in a regular pan; In a pan; cover and cook the meat with 1 cup of hot water for about 20 to 30 minutes or till the mutton is soft.. This water will help cook the meat as well as ensure that it does not get charred. At the end of the cooking, there should be at least 1/2 cup of liquid remaining in the mutton.
2. Meantime in a small frying pan; lightly roast all the ingredients listed " To roast and grind the spice powder" and powder it using a mortar and pestle or coffee grinder till smooth.
3. While the mutton is getting cooked; heat 2 tbsp of oil in a kadai, add 1/2 of the grounded spice powder (leaving ½ behind for final sprinkling) and sauté for a minute. ( Note : Make sure not to burn the spice, stir continously to avoid burning.) now add few curry leaves and the small red onions or onions till it turns to translucent and brown in color.
4. Add the crushed ginger paste and garlic paste and sauté for a few minutes.
5. Mix the chili powder, pepper powder and turmeric powder with a tbsp of water to make a paste. Add this paste to the pan and sauté for a few minutes till the whole mixture turns to dark brown colour.
6. At this stage, remove the cooked mutton pieces with a slotted spoon and add to the pan. Reserve the stock.
7. Mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown colour.
8. Now pour the reserved stock (or add water if not enough stock) into the pan and mix well. When the gravy starts to thicken, add the remaining curry leaves, the rest of grounded spice powder and stir well . Continue cooking for another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated with the remaining gravy.
9. Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.
10. Serve hot with chapati or with curd rice, paratta or any roti va r ities , etc...Enjoy!
Notes :
I recommend using small red onions for the more flavour and taste. Also if you prefer cooking typical Kerala style, use coconut oil
You may adjust the spiciness by increasing or cutting down amount of chilli powder and pepper powder.

10/11/2015

HAPPY DIWALI FRNDZ

10/11/2015

# # NAADAN MEEN CURRY # #

Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:
1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder- 1/2 to 1 tbsp
5. Fenugreek powder-1/8 tsp
6. Black pepper powder-1/8 tsp
7. Mustard seeds-1/2 tsp
8. Shallots,sliced-5 to 6 nos
9. Ginger,crushed- 1.5 tbsp
10. Garlic,crushed-1.5 tbsp
11. Curry leaves-2 sprigs
12. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces
( soaked in water)
13. Water-1 to 1.5 cups( or as required)
14. Salt-to taste
Instructions:
Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder ,black pepper powder and few tbsp of water to form a thick paste.Keep aside.
Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.
Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.
Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for few minutes or until the masala leaves the sides of the pan.
Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.
Add kudampuli / tamarind and salt to taste.
Bring it to a boil,over medium heat.Now add the fish pieces and mix well.
Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.
Remove from heat and keep covered for at least one hour for the flavors to blend in.
Serve with rice.
Notes:
If you feel that the curry is a bit too tangy,remove the kokum pieces.
Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
If you want to keep the curry for more than one day,avoid using coriander powder.
Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.
You may also add 1 or 2 green chilies along with ginger

09/11/2015

Ingredients
1. Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
2. Cinnamon Sticks (Patta) – 2 half inch pieces
3. Cardamom (Elakka) – 2
4. Fennel Seeds (Perum Jeerakam) – 1/2 tsp
5. Sliced Onion – 1 big
6. Slit Green Chillies – 4 or 5 (Alter according to your spice tolerance)
7. Chopped Ginger – 2 tsp
8. Chopped Garlic – 4 cloves
9. Sliced Tomatoes -1 medium
10. Curry Leaves – A sprig
11. Turmeric Powder – 1/2 tsp
12. Black Pepper Powder – 1 tsp
13. Fresh Garam Masala Powder – 1 tsp
14. Red Chilly Powder – 1/2 tsp (optional)
15. Thin Coconut Milk – 2 Cups
16. Thick Coconut Milk – 1 Cup
17. Vinegar – 1 tsp
18. Oil – 2 tbsp
19. Salt – to taste
For Marinade
1. Turmeric Powder – 1/2 tsp
2. Black Pepper Powder – 1 tsp
3. Ginger Paste – 1 tsp
4. Garlic Paste – 1 tsp
5. Lemon Juice – 1/2 tsp
6. Salt – to taste
Method
1. Marinate the fish fillets using the above ingredients and keep it aside for half an hour.
2. Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. It should be fried very lightly around 50%. Remove the fillets from oil and keep aside.
3. Heat 2 tbsp oil in another wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute.
4. Next add the sliced onions and saute till translucent.
5. Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes.
6. Add the chopped tomatoes and saute well until pulpy.
7. Next add 1/2 tsp turmeric, 1 tsp pepper powder, 1/2 tsp red chilly powder, 1 tsp Garam Masala Powder and stir fry for a minute.
8. Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it.
9. When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate.
10. Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves.

09/11/2015

GUD MORNING FRNDZZ

M***a Kuzhalappam/Madakku San (Coconut Filled Crepes)
January 12th, 2010
Here is another Tea Time Snack from God’s Own country Kerala. M***a Kuzhalappam or Madakku San is an easy tea time snack. It is also lovingly known as Love Letter Thin Crepes are made from a loose batter and then filled with coconut and rolled to make Love Letters. Try out this recipe whenever you want a change from the deep fried oily snacks.
Coconut Filled Crepes (M***a Kuzhalappam)
Ingredients
For Batter
1. All Purpose Flour/Maida – 1.5 cups
2. Water – 2 cups approx (You can also substitute water with Milk)
3. Egg – 1
4. Sugar – 1 tbsp
5. Salt – A pinch
For the Filling
1. Grated Coconut – 1 cup
2. Sugar – 1.5 tbsp
3. Cardamom Powder – 1/2 tsp
Preparation Method
1. Mix the ingredients for filling thoroughly and keep aside.
2. Prepare a loose batter using all the above mentioned ingredients. If the batter is thick, add more water/milk.
3. Heat a non stick tava/griddle and pour ladle full of batter on to the tava.
4. Spread the batter so as to make a very thin crepe.
5. When one side is cooked (1-2 minutes), flip it over and cook for another minute until golden brown. If you want it more crisp, wait for one more minute so that brown spots start appearing.
6. Remove the crepe and place it on a plate. Spoon the filling and place it on the center of the crepe and spread it slightly. (Around 3 tbsp of filling for each crepe.)
7. Fold the crepe to make Madakku San or
Coconut Filled Crepes.

08/11/2015

NADAN KOZHIKKARY

Preparation Time : 1/2 to 1 hrs
Cooking Time : 30 minutes
Serves : 4
Ingredients:
For Marinating :
Chicken with bones : 1 lbs
Chicken Masala Powder : 1 tbsp (I used skathi chicken masala)
For Dry Roast :
Whole Coriander seeds : 2 tsp
Dry Red Chilli : 5-6 or to your tolerances level
Fennel Seeds : 1 tsp
Black Pepper Corns: 1/4 tsp
Cardamon : 2 pods
Cloves : 2
Bay Leaves : 1
Cinnamon Sticks : 1/2 inch
Turmeric powder : 1/4 tsp
For Gravy :
Coconut Oil : 1 Tbsp
Dry Red Chilly : 2-3 nos
Mustard Seeds : 1/2 tsp
Onions : 1 medium, (finely thinly sliced)
Ginger : 1 tbsp (minced)
Garlic : 1 tbsp (minced)
Thick Coconut Milk : 1/2 cup
Garam Masala Powder : 1/2 tsp
Curry leaves : 1 sprig
Salt to taste
How to make Nadan Kozhi - Chicken Curry - Kerala Style Chicken Curry - Kothiyavunu Special:
1. Marinate the chicken pieces with chicken masala for 30 minutes to 1 hour and set it aside.
2. Dry roast the above listed ingredients " To Dry Roast" for a minute and when they start to turn brown, add the turmeric powder and remove and allow to cool.
3. In a blender, add the above dry roasted spices along with ginger, garlic and add little water; grind to make a smooth paste and keep it aside.
4. Heat oil in a pan over medium heat and splutter mustard seeds, and add dry red chilles.
5. Add the sliced onion and saute until it turns to translucent and brown in color.
6. Add the marinated chicken pieces and grounded spice paste, salt and mix well.
7. Add the coconut milk and reduce the flame to medium and cook the chicken for 15 minutes approximately.
8. After 15 minutes or when the chicken is 3/4 cooked, add gram masala and curry leaves.
9. Adjust the salt and cook until the gravy turns dark brown in color and the gravy thickens.
10. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to serve.

31/10/2015

Idiyappam
Prep time: 30 min
Cook time: 15 min
Serves: 5

Main Ingredients:
1. rice flour

Ingredients
Rice flour - 2 cups, dry roast for 7-8 mts on low flame
Boiling water - 2 cups (+ 2-3 tbsps of hot water)
Salt to taste
Ghee - 1/2 tsp (or coconut oil or oil)
Grated coconut - 1/2 cup (approx)

Method
1. Bring 2 1/4 cups of salted water and ghee to a boil. Keep aside 1/4 cup of water (to be used while kneading the dough).
2. Slowly pour the hot water (2 cups) little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring it all together. Place lid and leave aside for 15 mts.
3. While the dough is resting, grease the idiyappam maker and the idli plates. Sprinkle little grated coconut into each depression of the idli plate and keep aside.
4. The dough will be easier to handle once the heat reduces. Knead the mixture into a smooth yet firm dough, adding 2-3 tbsps of hot water while kneading.
5. Make a cylindrical shape of the dough and place into the idiyappam maker, close the lid and hand press the dough into swirls onto the idli plates.
6. Steam for 12-15 mts and allow to cool a bit. Serve warm with either sweetened coconut milk, Stew, Chicken or Egg curry.

Tips
To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours. Drain the water and spread the rice on a thin cloth or newspaper. Allow to dry for half an hour to an hour. Once its almost dry, grind to a fine powder. Sieve the powder and dry roast it on low flame for 7-9 minutes. Home made Idiyappam

Onionz

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