LYCHEE PUDDING

      What would you do when you land up with a lot of fresh Lychees, devour the fresh juicy fruit as fresh as it is.  And as the days go by and a few batches still lying out in the refrigerator staring at me with wide red-eyes, the never ending plan of converting it into some recipe or the other, pops into my head.  Pudding?!!! Sorbet?!!! Or try a Rose & Lychee flavoured cake?!!!  Or go to the extent of converting it into Lychee Syrup??? Finally deciding to cook up an Old-fashioned Lychee Pudding made with puréed fresh Lychee, Gelatin and full cream Milk.  Can use Coconut Cream and Coconut Milk if you prefer a total Vegan version of Lychee Pudding.  This is a perfect dessert as it is rich, creamy and delicious. 

    The first time I tasted Lychee was during our first trip to Thailand in 2009.  Then it happened to be their National Tourism Week, and they handed a big packet of fresh Lychees to each passenger landing up at Swarnabhoomi International Airport at Bangkok.  We had all together 4 big packets of Lychees.  Though we had them in our hands, we were all busy getting our Entry Visa done and waiting for the Taxi.  Suddenly, an old lady pulled my hand. Alarmed and shocked at the same time, I turned to her... There beside me was a pleasant looking Old Lady, with a pleasant smile & beaming with pride, she said these Lychees are from Chiang Mai, enjoy them!!! Me with my wide smile thanked her and said I will surely eat them right away.  To the word, we gobbled up a whole packet of Lychees within no time.  They were so fresh, tasty, juicy and the Lychee flavour (my first acquaintance). Went back to the counter and got hold of two more packets. I still remember the day with all those evening twilight in Bangkok Airport waiting for our taxi to Pattaya, fresh Lychee and the sweet old lady. The whole stay I stored the Lychee in the hotel room refrigerator and had it heartily.  Even I bought back home a packet of Lychees, which we couldn't finish off. The reminiscence of these anecdotes, travel with me even after all these years, and I still relate Lychees to our trip to Thailand.

    This Lychee Pudding is truly a Tropical dish with a wonderful flavour of a Tropical fruit - Lychee.  Lychee Pudding recipe makes a rich, cool Lychee-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmould for an elegant, sweet ending to any meal. For this Lychee Pudding, I have used freshly puréed Lychee & full cream milk with a few freshly sliced Lychee, which gives the needed texture to the Pudding.

     This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Lychee Pudding wasn't overly Sweet. Garnish the Lychee Pudding with fresh Lychee Slices or for a much-flavoured version serve it with a few Rose Petals. For an extravagant and rich dessert, serve this simple Lychee Pudding with Whipped Cream.  

 
Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE LYCHEE PUDDING

LYCHEE PUDDING

 

INGREDIENTS:

Fresh Lychee Purée- 3/4 Cup
Water - 1/2 Cup
Gelatin- 1 Teaspoon
Sugar - 1/4 cup
Full Cream Milk - 2 Cups (Thick)
Vanilla Essence - 1/2 Teaspoon
Corn Flour - 2 Teaspoon
Fresh Lychee Slices - a Few

METHOD:

• Purée the Lychee and keep it aside.
• Cut a few Lychees into small pieces and keep it aside.
• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water/cold milk without any lumps and keep it aside.
• Pour in the Lychee purée & Milk in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the above mix and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes, stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract(Optional) to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame, stirring continuously.
• Add in the freshly sliced Lychees and give a quick stir. 
• Cook the Lychee Pudding on a low flame, stirring continuously, for a few more minutes.
  
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Allow the Lychee Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Lychee Pudding for about 4-5 Hours, or until you serve the dish.
• Serve the Lychee Pudding chilled.
• If you need to unmould, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

LYCHEE PUDDING

 

NOTES:

• I have used full cream Milk in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Lychee Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Can use Vanilla Extract/Rum to flavour the dessert.
• Soft and tender fresh Lychee Slices tastes great when garnished in this Lychee Pudding.

JEERA RICE

    Jeera Rice - is one of the simplest of all flavoured rice which can be cooked up within minutes. A perfect rice dish which serves best to be served for an elaborate meal or as a simple lunch.  Jeera Rice can be easily sneaked in for a Party Menu when you need to serve something as a Vegetarian Option.  This recipe needs very fewer ingredients & less cooking time.

    This is a Cumin flavoured  Rice. You would just need a good quality Basmati Rice for a perfect Jeera Rice.  Then, when it comes to spices all you need is Cumin Seeds, Bay Leaves, Cinnamon, Cardamom & Mace and a little Ghee/Butter. Simple ingredients and an easy recipe, but the taste and aroma of this Rice is amazing, appetizing and all the more satiating.

Jeera Rice pairs well with

• Moong Dhal Fry
• Chana Masala
• Paneer Matar Masala
• Dahiwala Aloo
  
• Zafrani Chicken Korma
  
• Chicken Tikka Masala
  
• Mutton Rogan Josh
• Lucknowi Lamb Korma
• Nawabi Egg Korma
• Kadai Egg Masala
  

Cuisine - North India
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK JEERA RICE 

JEERA RICE

 Jeera Rice can be prepared in two ways.  

METHOD 1:

    The first method which I commonly use while make Jeera Rice is cooking the Rice with spices first. Then tempering the Rice with Cumin/Jeera & green chillies and then garnishing the Jeera Rice with coriander leaves to finish of the dish. This is the most common method and this is how it is prepared in restaurants. In this method, the Rice is cooked al dente and then the excess water is drained off. So Rice Water Ratio is not a concern in this method.

INGREDIENTS:

To Cook Basmati Rice:

Basmati Rice - 2 Cups
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Salt - To Taste
Water - as required 

 

For Tempering:

Ghee - 3 Tbspns 
Cumin Seeds(Jeera) - 2 Tspn
Green Chillies 4-5 Nos.
Coriander Leaves - Few

METHOD:

To Cook Basmati Rice:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
  
• Boil the water and add all the spices mentioned under for "To Cook Basmati Rice." 
• Let the Vessel be big enough to hold both Rice & water.
  
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt into the boiling Water.
• Cook until the Rice is done.
• Drain the excess water from the cooked rice, pouring it out into a colander.

For Jeera Rice:

• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the cooked Basmati rice and gently mix it.
  
• Fry this for about 5-7 minutes on a very low flame.
• Add another tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

 

METHOD 2(ONE POT METHOD):

JEERA RICE

 

INGREDIENTS:

For Jeera Rice:

Ghee - 3 Tbspns
Cumin Seeds - 2 Tspns
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Green Chillies - 4-5 Nos.
Basmati Rice - 2 Cups
Water - 3 Cups
Salt - To Taste

For Garnishing:

METHOD:

• Wash the Basmati Rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
• Meanwhile, boil 3 Cups of Water and keep it aside.
  
• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  
• Add all the spices mentioned under "For Jeera Rice," and fry it on a very low flame until aromatic.
  
• Then, add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the soaked Basmati rice and gently mix it.
  
• Pour in 3 Cups of Boiling Water to the above.
  
• Add salt and give a quick stir.
  
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Splutter Cumin seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Can add fried Cashew Nuts, as garnish.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice or any long grained raw rice for this dish.

 

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...


Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

For NORTH INDIAN STYLE PARATHA RECIPES, Click here... 

HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

• Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
• Peel the mango skin and then grate them.
• In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
• Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
• Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
• Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
• Switch off the flame.
• Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
• Allow Gujarati Aam Chunda to cool down completely before storing it.
• Store Gujarati Aam Chunda in clean & dry airtight bottles.

 

 

EGG & GREEN PEAS MASALA

    Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house.  One reason being, it's my Son's favourite Curry.  Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it.  He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala.  The moment the food is ordered, & there it vanishes off, shared by his friends.  But has never felt the pinch then, happy old days. 

    A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy.  This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,    

    Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers.  To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

For more RECIPES WITH GREEN PEAS, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes

For a detailed recipe on HOW TO BOIL EGGS, Click here.... 

 

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG & GREEN PEAS MASALA

 

BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

 

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Beetroot - 1 Cup.
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala/Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

Orange Pineapple Lemon & Ginger Juice – A Killer Combo, Literally!

Inspired by the Novel "My Sister, the Serial Killer" by Oyinkan Braithwaite

  

Excerpt from "My Sister, the Serial Killer

 The moment I read these lines, I was damn sure I was going to give it a try.

“Orange, Pineapple, Lemon and Ginger Juice” mentioned in the Novel

    Ever felt like a book reached out of its pages and handed you a drink? That’s exactly what happened when I read My Sister, the Serial Killer. Amidst the dark humour, mascara mishaps, and blood-soaked secrets, there it was—a quiet moment, a glass of juice. Orange, pineapple, lemon, and ginger. Just fruit juice, they say. But for me, that line screamed FRESH, VIBRANT, and totally blog-worthy.

    The very next morning, I gave it life. What poured out was sunshine in a glass, zinging with citrus, sweet notes of pineapple, and a gingery punch at the end. I was wide awake before the second sip.

    And of course, when I excitedly told my daughter (the same one who forced this book on me), she raised that judgemental brow. Apparently, she didn’t even notice the juice line. And combining juices? Not her vibe. But I say, if you can't spot juice inspiration in murder fiction, are you even reading right?

Why You Should Try This Juice

    This Orange Pineapple Lemon & Ginger Juice is refreshingly sweet, a tad tangy, and comes with a zing of ginger that wakes up your soul. Made entirely from fresh fruit, this drink is:

And honestly, it tastes like something the sun would drink.

Recipe Overview

• Recipe Type: Drink
• Difficulty: Easy
• Serves: 3–4
• Author: SM @ Essence of Life - Food

Time Estimate

How To Make Orange Pineapple Lemon & Ginger Juice

Refreshing Tropical Juice – Garnished & Glowing

Ingredients

For Orange, Pineapple, Lemon & Ginger Juice 

Add-ons (Optional):

Method - Step-by-Step Guide 

Prepare the Fruits

Blend it All

Strain the Juice

Add Lemon & Sweeteners

Serve it Fresh

Pro Tips & Notes:

 

Serving & Storage Suggestions

Close-Up of Zesty Orange Pineapple Lemon Ginger Juice

FAQs

Q. Can I skip ginger?

Q. Can I skip lemon or mint?

Q. Should I add sugar or sweetener?

Q. Can I use canned pineapple or orange juice?

Q. Is this juice good for kids?

You Might Also Like:

Thirsty for More?

    Check out Juices, Drinks & Smoothies Collection from my blog Essence of Life - Food for more fruit-forward refreshers to beat the summer heat. From traditional Nannari Sharbath to modern mood boosters like Piña Colada, Lychee Martini, there’s a flavour for every kind of thirst.

    Books inspire more than just thoughts – sometimes, they inspire recipes. This juice, straight from a noir Nigerian novel, now lives in my Kerala kitchen. Isn’t that something?

So, if you’re a fan of fiction, fruit, or fun in a glass – give this a go.

Tried this juice? Drop a comment below!

Cheers to flavourful readings and refreshing sips!

 

FISH 65

    Fish 65 is an easy Fish fry recipe prepared with Fish Chunks. Preferably I cook this recipe with Shark alias Sura/Sravu Fish.  Though you can prepare a wide range of recipes with Shark Fish, this Fish 65 recipe prepared with this variety does total justification, whatsoever.   And if you are a Seafood lover then this fried Fish recipe is for you.  Though it looks red and fiery, they are not as spicy as they look.

     Fish 65 is a spicy, deep-fried fish chunks which is a recipe adapted from Chicken 65 which is believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai.  It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless Fish Chunks and is usually served with Sliced Onions and Lemon wedges. Any soft chunky variety of fish suits well for this recipe.  Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.  Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.

       The flavour of this Fish 65 recipe can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary.  Some recipes call for adding Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.  To be honest, Fish 65 teases you brain, and makes it difficult to identify whether the dish is made with Chicken or Fish.  So is the texture and flavour of well-marinated and perfectly cooked Fish 65.

 

For more FISH RECIPES, Click here...

Cuisine - South Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

For more APPETIZERS/ STARTERS, Click here...

 

HOW TO COOK FISH 65

FISH 65

INGREDIENTS:

To Marinate:

Boneless Fish  - 500 Grams
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry:

Oil

To Garnish:

Onion Slices
Lemon wedges

 

METHOD:

To Marinate:

• Clean & Cut the Fish into small cubes.
• Wash it thoroughly & allow it to drain through a colander.
• Mix all the ingredients mentioned under "To Marinate."
• Add the Fish Pieces into the Marinade and mix well.
• Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.

Fish 65:

• Heat cooking Oil on a high flame.  Allow the oil to smoke-off.
• Then reduce the flame to medium and then add the marinated Fish pieces into it.
• Do not overcrowd the pan, which will reduce the temperature of the oil.
  
• Deep-fry the Fish pieces on a medium flame until they are well cooked, and the sizzling sound stops.
• Remove the  fried Fish Pieces and allow it to drain on a paper towel.
• Fish 65 serves best as an entrée(starter) or even as a quick snack.  Serve it along with thinly sliced Onions and Lemon wedges. 
• Fish 65 can be served as a side dish. 
• Steaming hot Rice, Rasam and Fish 65 is one best combination & my personal preference.

FISH 65

NOTES:

• Drain the Fish Pieces well, before marinating them.
• Can use any fish variety with thick flesh for Fish 65 Recipe.  I have used Shark fish in this recipe. 
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of Red Chilli Powder to your spice level.
• Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
• I have not used Food Colouring in this Fish 65 recipe.
• Do not fry the Fish Pieces for a long time, which can make the pieces hard.
  

 

CHEMMEEN/SHRIMP ULARTHIYATHU

    Chemmeen Ularthiyathu is a quick fix recipe which can be incorporated within minutes. It is a Spicy Prawns/Shrimps Recipe cooked in an authentic Kerala style.  Chemmeen Ularthiyathu is a sinfully spicy and succulent recipe cooked with Prawns/Shrimps, roasted in ample of Coconut Oil for an authentic Nadan flavour.  Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish.  Small sized Shrimps serves best for this recipe.

    Kerala Cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood, it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society.  The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.

    And the Toddy Shops of today's Kerala flaunt a wide range of Seafood & local delicacies. Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in authentic Kerala style with the fresh catch have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters.  Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste. When it comes to food served in a Toddy shop it goes hand in hand with local hooch - the Toddy.  Chemmeen Ularthiyathu is one common dish served in a Kallu Shappu/Toddy Shop in Kerala.  Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Chemmeen Ularthiyathum is one best way to devour up the delicacies in a Kallu Shappu.   

     Chemmeen Ularthiyathu is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil.  Pre-cooked Shrimps are slow cooked until the spices & seasoning are well coated. The spices used imparts a wonderful aroma, flavour and taste to this Shrimp/Prawn Recipe. Serve it along with hot-steaming Rice & a curry of your choice, or simply serve it as an appetizer to go along with your preferred Drink during a Party.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes



For more KERALA KALLU SHAPPU RECIPES, Click here...

HOW TO COOK CHEMMEEN ULARTHIYATHU /  SHRIMPS ROASTED WITH SPICES

 

CHEMMEEN/SHRIMP ULARTHIYATHU

INGREDIENTS:

To Cook Prawns:

Prawns - 1/2 Kg
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Sautéing:

Coconut Oil - 3 Tablespoons.
Curry Leaves - 2 Sprigs.
Onions - 3 Nos.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Chillies - 2 Nos.
Coconut Oil - 2 Tablespoons.
Salt - To taste

METHOD:

• Clean, Peel and de-vein the Shrimps.
• In a Pan add the Shrimps/Prawns with the ingredients mentioned under "To cook Prawns/Shrimps," add some water and mix well.
• Then cover the pan and cook this on a low flame, stirring occasionally.
  
• Cook prawns/shrimps until soft & tender. 
  
• Heat Coconut oil in a pan, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Sauté thinly sliced Onions and Green Chillies slit into two until onions turn translucent.
• Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Leave this mixture on a low flame until the raw flavour goes.
  
• Now, add in the pre-cooked Prawns/Shrimps and give a quick stir.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot.
• Chemmeen Ularthiyathu goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Serve it as an appetizer along with your preferred Drink for the party.
  

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can add thinly sliced Coconut pieces in this Chemmeen Ularthiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry