Monday, January 18, 2016

Vanchiram Meen Fry| King Fish Fry | Vanjiram Fry

Vanjiram Fish Fry, a simple yet delicious tava fry of king fish with indian spices As a fish lover, Whenever  i make Vanchiram Meen Kootu, usually i paired them with this simply fish fry. Mom makes this fry ever since i knew, she add just chili powder, & salt and make this yummy fry. Here i add ginger garlic paste and lemon juice additionally to give extra flavor and tanginess to the fish.And also using the coconut oil for frying the fish takes this fish fry into whole new level, so i highly recommend to use virgin coconut oil for this fish fry. Now let's check out how to make this yummy fish fry.

Vanchiram Meen Fry

Preparation Time : 1 hr | Cooking Time : 15 minsMakes :
Recipe Category: Fish | Recipe Cuisine: Indian
Vanchiram Fish - 3 pieces (thinly sliced)
Red Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Salt - to taste
Lemon Juice - from half the lemon
Coconut Oil - 2 tbsp

Clean fish with turmeric powder and keep it ready. In a plate, add red chili powder, turmeric powder, ginger garlic paste and salt. Then squeeze  the lemon and make a thick paste.Apply this masala paste on both sides of fish and keep aside for atleast 1 hr.In a nonstick pan, add the coconut oil,bring it to smoking hot and then keep the flame in medium. Place  the fish on the pan and cook both sides of the fish well. It takes max 3-5 mins on both sides depends on the size of the fish.Tasty Vanchiram Fish Fry is ready.
  • Bring the oil to smoking hot, before place the fish on pan, it helps to avoid the sticking of fish to the pan..
  • If you wish, reduce the chili powder and add more pepper powder.

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Tuesday, January 12, 2016

Cheesy Corn Capsicum Sandwich | Sweet Corn Capsicum Sandwich | Breakfast Recipe

If you have been a regular reader of my blog, by this time, you knew how much i like sandwiches. Usually i experiment a lot of sandwich recipe and i post only the recipe which i love the most. Today's recipe is one among them, Cheesy Corn Capsicum Sandwich.
Here i make the corn & capsicum masala in indian style and top it with cheese. Trust me, the combination is so good.  This will be a great evening snacks for kids too, you can prepare the masala ahead and prepare the sandwich when you need.
Here i'm sharing, just the idea of how to make  sandwich with corn, please feel free to add more or less of the ingredients as per your wish.

Cheesy Corn Sandwich

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Summer Drinks | Recipe Cuisine: Indian
Bread Slices - 8
Sweet Corn Kernels - 1 cup(Cooked)
Capsicum - 1 (Small)
Onion - 1 (Small)
Tomato - 2 nos
Red Chili powder - 1/2 tsp
Salt - to taste
Turmeric - a pinch
Oil - 1/2 tsp
Grated Mozzarella Cheese - 1/2 cup

Cut the onions, capsicum & tomato into small pieces. Remove the corn kernels from the stack and keep it ready.Heat a pan with oil, add the onions saute it till translucent. Add tomatoes and cook till it mushy, then add the spices(turmeric & chili powder) and salt.Mix it well ,add capsicum in to the masala.Cook the capsicum as per your like , then add the cooked corn kernels, give a good mix and let it in the flame for few more mins and then switch off the flame. That's it, our stuffing for sandwich is ready.Take a bread slice, spoon the corn masala in the bread, sprinkle generous amount of cheese on top and close it with another bread slice.Heat the pan and grease it with butter, place the bread(make sure that the cheese  side should be on below while you place the bread ) on the pan and cook it(press it with spatula for even coloring) on both side till it turns golden brown and crispy.Cut into desired shape and serve it with any fruits and drinks you like.Notes:
  • I highly recommend to add the cheese. It helps to bind the masala together and also it tastes delicious.
  • If you want well cooked capsicum, add a few tbps of water in the masala and cook the capsicum , before adding the corn.
  • Even you can use any cheese slice that are available in the market.
  • You can skip Cheese too.

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Friday, January 8, 2016

Mochai Kulambu | Mochai Murungakkai Kuzhambu | Field Bean & Drumstick Gravy

Even after moved to Bangalore, whenever get a chance, i would love to visit Farmer's market in hosur, where lot of country vegetables are available. Some veggies or greens, even i dont know the name, the seller explains about that veggie or greens and also some people told me the procedure to cook those veggie or greens.
This fresh mochai , i got it from there last week and i tried various recipe , one among them is this Mochai Kulambu. We both loved this a lot ,so if you have mochai in hand, try this. 

Mochai Kuzhambu

Preparation Time : 15 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Mochai - 1/2 cup
DrumStick - 3 no of small piece(2 inch pieces)
Tamarind - small gooseberry size
Pearl onion - 5 nos
Garlic - 63 pods
Tomato -1
Red chili powder -1 tsp
Coriander powder - 2 1/2tsp 
Turmeric powder -1/4 tsp
Salt - to taste(about 1 1/2 tsp)
To temper
Mustard - 1/4 tsp
Split urad dal- 1/4 tsp
Curry leaves - few
Oil -2 tsp
To grind
Grated coconut - 1/4 cup
Peal onion - 2 nos
Garlic pods-3(small)
Cumin seed- 1/2 tsp
Pressure cook the mochai for 3 whistle and keep it ready.Soak the tamarind in water for 20 mins.Peel the onion & garlic, Cut the tomato into small pieces.Heat the pan, add oil and then the ingredients listed under "To Temper" , once mustard splutters, add onion, garlic& drumstic  and saute it well.Add tomato and the spices like turmeric,chili & corriander powder.Saute it for 2 mins. Then add the tamarind juice extract from  tamarind and salt . Bring into boil and then keep it in low flame until the drumstick & onions are cooked. Once cooked, add the mochai.Grind the ingredients listed under "To Grind" and add into the kulambu.Mix it well & boil it till the raw smell goes off. That's it , Tasty & healthy Mochai Kuzhambu is ready.
  • Here i use fresh mochai,If you're using, soaked it overnight and proceed.
  • You can skip the drumstick here and make it as plain mochai kuzhambu
  • Or even you can brinjal to this curry, the combination is good.
  • Dont throw away the cooked water of mochai, it's so flavorful and use it in kulambu.

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Thursday, January 7, 2016

Vazhaikkai Puttu | Vazhaikkai Podimas | Raw Banana Stir Fry

Vazhakkai Puttu is the one of classical dish prepared especially in Tirunelveli District.It's a  simple stir fry of raw banana with onions & grated coconut.I perfer this over Vazhaikkai varuval. Most people outside Tirunelveli District are not aware of this dish and in some place they call as "Vazhakai Podimas".But in and around of Tirunelveli, if any veggies are grated or thinly sliced and make stir fry with them,then it's named as "Puttu" instead of "Poriyal"
Though it looks simple,there are many place it goes wrong and you end up with mushy banana. When i tried this first time,it was a total disaster. After lot of attempts, now i say that i can make perfect Vazhaikkai puttu, So here i mentioned all the tips in my notes section to make perfect Vazhaikkai Puttu. 

Vazhakkai Puttu

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Raw Banana - 1 
Onion - 1 small
Green chili -1
Salt - to taste
Mustard & Urad dal - 1/2 tsp
Oil - 1/2 tsp
Curry leaves - few
Grated coconut - 11/2 tbsp

Bring 2 cup of water to boil, cut the banana into two and add into the boiling water and keep the flame in low . Cook it for 8-10 mins. At that time, the skin color of banana gets changed and also it's tender when it's pressedRemove the banana from water and allow to cool completely.Peel the skin and the grate it with grater.Now add enough salt to the grated banana and mix it well with your hand. Cut the onions into thin slices and split the green chili.Heat the oil in a nonstick pan, add the mustard & urad dal,once mustard splutters, add the onions,chili & curry leaves along with pinch of salt.Saute it well until the onions becomes translucent and then add the grated banana ,give a quick stir.Close the pan with lid and keep the flame in low,let it be for 2 mins. Then open the lid and add the grated coconut , stir well and switch off the flame.Tasty Vazhaikai Puttu is ready.


  • Grate the banana when it completely cooled ,otherwise it turns mushy.
  • Dont overcook the banana,then it will be difficult to grate.
  • Suppose your banana is  undercooked  , dont worry, after adding the grated banana in the pan,sprinkle little water and close it with lid and cook it for few more extra minutes.
  • Dont stir frequently, it will make the banana mushy.  
  • Banana should cover in the water while boiling
  • While boiling rotate the banana in between to ensure even cooking.
  • Sometime i use large hole in grater and sometimes i use small holes. The step wise pic and the end pics are taken on different days.

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Sunday, January 3, 2016

Vanjaram/Vanchiram Meen Kootu | King Fish Curry

People who knew me personally always wonder why there is no(very less) Non-Veg recipe here in my blog and even some asked me.When it comes to Non-veg recipe, i'm a picky eater and if it doesn't satisfy my expectation in taste & smell, i don't even touch it.So very rarely i prepare in my kitchen, may be once or twice a month(now things are changed and i'm preparing atleast once in a week)(updated:April'17) 
This meen kootu / Fish curry, is the only recipe that i'm 100% confident,so make at least once in a month.This recipe is from my mom and she learned it from her mom. Yep,we are making this curry for generations😄 .When you look into the ingredients, you realized that it's very basic ingredients and even we use all that in our daily cooking.

My mom always says, for any tasty fish dish ,the sourness, hotness & salt should be balance in your dish.The mentioned quantity in the ingredients list is based on our taste preference,but you can add more or less as per your liking. Remember that the tamarind sourness & chili powder spiciness varies from the brand  to brand and also how old or new it is. When i'm new in cooking,i find it very hard to balance the sourness and spiciness in my dishes,but by experience you will get there. If i get it perfectly, then you too.

Vanchiram/Vanjaram Meen Kootu

Preparation Time : 30 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Vanjiram meen / King fish - 250 gm
Pearl onions -15 nos
Tomato -1 small
Tamarind - a lemon size
Turmeric - 1/4 tsp
Chili Powder - 2 tsp (adjust to your taste)
Salt - to taste
Oil - 2 tbsp
Curry leaves - few
Coriander leaves - few
To grind
Coconut - 1/2 cup
Pearl onion - 2 nos
Garlic - 2 nos

Soak the tamarind in water for minimum 30 mins.Peal the onions and cut both onions and tomato into small pieces.Clean  the fish with turmeric well and keep it ready, grind  the ingredients listed under "To grind " in a mixie and make it as paste. Heat the oil in the kadai.First add the onions along with curry leaves, saute till it becomes translucent. Then add the tomato,saute it for few secs.Extract the tamarind juice from soaked tamarind and add it in kadai.Add all the spices( turmeric,chili powder )& salt.Then add the coconut paste and give a good stir.Bring into boil and after that keep the flame in low.Once the gravy comes to thick, add the fish and cook it for 10 more minutes. Finally add the coriander leaves and switch off the flame.Tasty & finger licking Vanchiram Meen Kootu is ready.Serve it with Rice and Rasam.
  • Always soak little extract tamarind , add 80% of tamarind juice in gravy first, taste it, if need add more later.
  • I tried this recipe only with Vanchiram Meen/King fish
  • No need to make the coconut as fine paste.
  • Try to use pearl onion for best taste.
  • Oil should be float on top,that's sign your dish is ready.

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