Loading...

Follow Alesha's diary on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Wish you all an advance happy new year 2019. Let the coming year bring happiness and prosperity to your home. Eat healthily and stay healthy. Thanks for supporting and Continue supporting this blog. I have made many To do list for 2019 regarding our blog. Hope everything goes out well. Now let's come to today's recipe Nethili Fish curry it is a tangy coconut based curry. It goes well with Rice, Dosa, Chapati...Small fishes like sardines, Anchovies taste heavenly. I usually remove the bones in anchovies and cook them so that it will be easy to eat. You can also take a look at other recipes made with Nethili/Anchovies.
Anchovies are also available at different sizes. I have used big size anchovies for this. I made this curry for lunch along with Rice and Nethili fry
Now let's get into the recipe.
Preparation Time: 30 mins
Cooking Time: 25 mins
Serves : 3 to 4


INGREDIENTS REQUIRED
Anchovies/Nethili - 25 nos
Tomato - 1(medium sized, chopped roughly)
Tamarind - a small lemon size
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Salt to taste
For Tempering
Coconut oil  - 1/2 tbsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Sliced Small onions - 1 cup 
Sliced Garlic - 1 tbsp
Green chillies - 4 nos
Curry leaves - 1 sprig
For Grinding Grated coconut - 1/2 cup
METHOD1. Ground the grated coconut into a fine smooth paste adding water little by little in a blender. Soak Tamarind in 1/2 cup of hot water and extract the pulp. Wash the fish pieces well in water for 4 to 5 times. Keep all the ingredients ready.


2. To a pot add coconut oil. When it is hot, add mustard seeds and fenugreek seeds let them crackle. Then add sliced shallots. Saute them in oil. Add sliced garlic, Green chillies and curry leaves. Saute them to a golden brown. Then add chopped tomatoes.



3. Saute the tomatoes till they get mushy. Place the flame in low and then add turmeric powder, Red chilli powder, Coriander powder and salt. Mix well. When the raw smell of masala goes add the tamarind pulp. Place in medium flame and Bring it to boil.


4. Add the ground coconut paste and 1/2 cup of water. Mix well and bring to boil. Then add cleaned fish pieces and few curry leaves. Just Swirl the pan. Don't mix it with the ladle or spoon. Cover the pot with a lid and cook for about 7 mins till the oil begins to float.


Nethili Fish Curry is Ready to be served.

Click here for more Seafood/Fish Recipes.




aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This dish is rich in protein, vitamin and gives you a balanced diet when served with Rice or Roti. You may also like
Bottle gourd Dal pepper curry
Dal Palak
Chow chow Kootu

Let's see how to make this Curry.
Preparation Time: 20 mins
Cooking Time: 30 mins
Serves : 3



INGREDIENTS REQUIRED 
White pumpkin - 1 Cup
Chana dal -  1/2 Cup
Salt to taste
Turmeric powder - 1/4 tsp 
For Grinding 
Coconut slices - 1/2 cup
Green chillies - 2
Cumin seeds - 1 tsp
For Tempering 
Oil/Ghee - 1/2 tbsp
Mustard seeds - 1/4 tsp
Dried red chilli - 2
Curry leaves - a sprig
Asafoetida - a pinch
METHOD 
1. Rinse dal with water. Soak Chana dal in water for 15 - 20 minutes. Then add them to a pressure cooker along with sufficient amount of water and cook for 4 whistles.


2. To the Grinding jar add coconut pieces, Cumin seeds, green chillies and ground them into a fine paste adding water.


3. Wash the pumpkin and Peel off the skin from it. Deseed them and chop them into small pieces. Add the chopped pieces to a pot along with 1/2 cup of water. Add Turmeric powder and salt to it. Cook till the pumpkin is soft and water is drained. Add more water if required for the pumpkin to cook.


4. Add the cooked dal into it. Add the ground coconut paste. Mix well. Check for salt and add if required. Prepare the Tempering with the ingredients given in for Tempering. Then add the Tempering to the Curry.


Serve with Rice or Roti. 

Click here for more Vegetarian recipes.



aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Mangalorean style Chicken is pan roasted with the spice paste and is cooked with Clarified butter(Ghee) which makes this dish so flavorful, spicy, tangy and mouthwatering. There are many other awesome Mangalorean cuisines. This Chicken dry roast is one such famous Dish. You can pair this dish with Boiled Rice, Roti, Naan .....Using Ghee enhances the taste of the dish so never skip it or replace it with oil. You might also like the other Dry Chicken Recipes.
Chicken Roast with Onions and Capsicum
Chicken Drumstick Fry
Spicy Fried Chicken
Preparation Time: 30
Cooking Time: 30
Serves: 4


INGREDIENTS REQUIREDFor MarinationChicken - 500g ( I have taken 8 Chicken drumstick pieces)
Salt - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 1/2 cup

For Roasting and GrindingDried Kashmiri chilli - 10 to 12
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Garlic cloves - 6
Ginger - a small piece
Lemon - 1

For MasalaGhee - 4 tbsp
Chopped Onions - 1 Cup
Jaggery - 1 tbsp
Salt to taste
Curry leaves - 2 Sprigs


METHOD1. Clean and Wash Chicken well with water. I added turmeric powder and washed them well. To the chicken add Turmeric powder, salt and Curd. Let them get marinated well.


2. Dry Roast Dried Kashmiri chillies in a kadai for 2 minutes. Then remove the roasted chillies from kadai and add them to grinding jar. To the same kadai add Coriander seeds, Cumin seeds, Fennel seeds, Peppercorns and roast them for few minutes. Allow them to cool down. Then add them to the grinding jar. To it add garlic cloves, ginger. Squeeze lemon juice and add to it. Grind them into a smooth paste adding water little by little.


3. In a kadai/Pan heat ghee. Add chopped onions to it. Saute the onions for 2 minutes. Now add the ground masala paste. Mix well. Cook well till the oil begins to separate. Add the marinated chicken to it. Combine the masala well the chicken. Cook for about 10 mins until the masala gets dried up and oil starts to ooze out. Add jaggery and salt. Finally, add curry leaves to it.


Serve hot with Rice, Pulao,Roti or naan...

Click here for more Non-Vegetarian Recipes


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 


Wish you all  Happy Christmas. Enjoy the day with your friends and families.
 Moong dal namkeen has been my favourite snack. Namkeen is a Hindi word which means savoury flavour. Dad used to buy this snack from the Lala kadai(a shop that sells Sweet and savoury snacks). They used to sell this snack made with the whole skinned green moong dal. We all love this snack. After we tasted the Haldiram's Moong dal salted our family became a fan of it. There is also a masala version of moong dal but I found it to be too salty. Moong dal salted tastes amazing and we can't resist ourselves from having it. Whenever going to supermarkets my mom used to pick 2 to 3 packets of it for us and we used to finish it within an hour. When I was in my hostel. The caterers used to provide the masala version of this namkeen for tea time snacks. I was so surprised how could they make the snack. Next time when they were making it and went there to watch it. Then the mystery of making it was solved and it was so simple. Sharing you the recipe of how to make this moong dal namkeen.




Preparation Time : 5 hours
Cooking Time: 30 mins
INGREDIENTS REQUIRED
Moong dal - 1 cup (split, unskinned)
Oil for frying
Salt to taste
Red chilli powder - 1/2 tsp
Chat powder - 1/4 to 1/2  tsp (optional)
METHOD
1. Wash the moong dal 3 to 4 times in water. Soak it in sufficient water for 4 hours. Then drain the water with a strainer. Spread the drained moong dal in a towel for about 30 minutes below the fan. This removes the excess water in it. Finally, pat and dry them.


2. Heat oil for frying in a deep pan or kadai. When they are hot enough, Take the dried moong dal in a mesh strainer. Using mesh strainer will help to remove the dal easily out of the oil. Immerse in the oil. Cook till the bubbles in the oil disappear and they become crispy. Transfer it to a bowl or plate lined with tissue paper to remove excess oil. Do the same for the remaining dal and fry them in batches. After frying all the dal, Transfer them to a mixing bowl. Remove oil if it is still left out in the dal by rubbing or patting it with tissue paper. Now to it add salt to taste. If you want for the masala version of the namkeen add Red chilli powder, chat masala to it and mix well. Once it is completely cool down, Transfer it to an airtight container, store it and Enjoy the snack.


Serve this snack with Tea or Coffee.

Click here for more Snacks recipes.


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I was so bored of regular breakfast dishes want to try something simple to make and is of great taste. Thought of making a paneer chapati roll with left out chapati made the previous day night. These rolls are simple to make and keeps your stomach filling. Just you can grab this roll and have it.No  need to go for any side dish to go with it. Kids will love it. My little one too loves this a lot. You can also take a look at My collection of Paneer Recipes. Let's see how to make this roll.


Preparation Time : 15 mins
Cooking Time : 10 mins
INGREDIENTS REQUIRED 
Butter/ghee  as required 
Chapati - 7
For making Fillings
Butter-1 tbsp
Onion - 1(medium sized, sliced) 
Grated Paneer - 1 and 1/2 cup
Chopped Capsicum - 1/2 cup
Grated Carrot - 1/2 cup 
Soy sauce - 2 tsp
Tomato sauce - 2 tsp
Green chilli sauce - 2 tsp (can also use Red chilli sauce) 
Salt to taste
Pepper powder - 1/4 tsp(optional) 
METHOD
1. Slice the onions. Grate paneer, Carrot. Chop the capsicum. Keep all the ingredients ready. Melt butter in a pan. To it add onion slices. Saute for about 2 minutes. Then add the grated paneer to it. Mix well. Then add chopped capsicum, grated carrot.


2. Saute all the ingredients together for 2 minutes. Now add soy sauce, tomato sauce, green chilli sauce. Give them a nice mix. Add pepper powder if you like little spiceness in it. Check for salt and add as required. Cook for few minutes then remove from flame. Grease tawa with ghee or butter and heat the chapati on both sides. You can also use freshly prepared chapati. Make chapati without applying oil for the first time. At the time of serving rolls heat them in a tawa applying ghee or butter. Transfer chapati to a plate. Place the fillings in the chapati and roll them as shown. Wrap them with a aluminum foil or tissue for easy holding.


Serve hot.

Click here for more Breakfast or Dinner Recipes


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Dishes made with Cauliflower always tastes yummy. There are a variety of dishes that can be made using Cauliflower. Ranging from pulao, Biryani, fritters, pakodas, stirfry, Sabzi, fries........the list goes on. Cauliflower fries will be an all-time favourite for people of any ages. When you are going out for lunch or dinner to an Indian Restaurant gobi 65/Cauliflower 65 would definitely be one of the Starter/Appetizers in their food menu. And most of us go for it because of their taste as well as it goes well with Rice or pulao or biryani. Cauliflower florets are marinated with spices and coated with flour and deep fried. These deep-fried florets are then given a tempering which gives an additional taste to the dish. Why not try this Hotel/Restaurant style cauliflower 65 at home.
You can also find other cauliflower recipes like
Cauliflower dry Sabzi
Spicy Cauliflower(Gobi) Stir-fry
Cauliflower with green peas - Gobi Matar Bhurji
Cauliflower 65
Let's see how to make it
Preparation Time: 20 mins
Cooking Time: 25 mins
Serves: 2 


INGREDIENTS REQUIRED Cauliflower - 1
For MarinationTurmeric powder - 1/2 tsp
Red chilli powder - 1 tbsp
Pepper powder -1/2 tsp
Cumin powder - 2 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Lemon juice - 1 tbsp
For CoatingMaida/All purpose flour - 3 tbsp
Rice flour - 2 tbsp
Corn flour -  1 tbsp
Salt
For TemperingOil - 2 tbsp
Green chilli - 2 (chopped)
Chopped Garlic - 1 tbsp
Chopped Ginger - 1 tbsp
Curry leaves - 2 sprigs
Salt 

METHOD
1. Cut the cauliflower into medium sized florets. Wash them well. Heat water in a pot. Bring to a rolling boil. Switch off the flame and add the cauliflower pieces to it. Let it stay in it for 5 minutes. Then drain the water from it and transfer it to a mixing bowl. 


2. To the cauliflower add Turmeric powder, Red chilli powder, Cumin powder, Ginger garlic paste, pepper powder and salt. Squeeze lemon juice into it. Add little oil to it. This will help to coat the cauliflower pieces well with the masala. 


3. Heat oil in a pan or a kadai for frying. To a plate add Rice flour, Corn flour and All purpose flour(Maida). Add a little salt to it. Mix them well. Now coat the marinated cauliflower pieces in the flour. To the hot oil add the coated cauliflower pieces. Fry them in batches to a golden crisp. Drain the excess oil with tissue paper. 


4. To a pan add about 1 tbsp of oil. To it add chopped garlic, chopped ginger, chopped green chillies and curry leaves. Saute them well in the oil for few minutes. Add the fried cauliflower pieces to it. Sprinkle a little salt to it. Mix well. Cauliflower 65 is ready. 


Click here for more Starters/Appetizers


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Ennai Kathirikai is a traditional Tamilnadu Recipe. There are many variations of recipes in which Ennai Kathirikai is cooked. This is the method which I often follow. Small size Purple Brinjals are perfect for this gravy. Brinjal is cooked in a gravy of tamarind extract and a paste of roasted spices and coconut. I made it recently for lunch along with  Rice, White pumpkin kootu and Potato Fry. It was so heavenly to have them all together. 
For more Recipes with Brinjal Click here.
Here is the recipe for it.
Preparation Time: 20 mins
Cooking Time: 35mins
Serves : 3 Persons


INGREDIENTS REQUIRED
Gingelly Oil - 1/4 Cup
Brinjal - 9 nos
Small onions /Shallots - 6 nos
Garlic - 5 Pods
Curry leaves - 2 sprig
Tamarind - a small lemon size
Asafoetida - a pinch
Salt to taste
For Roasting and Grinding
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Coriander seeds - 2 tbsp
Dried Red chilli - 6
Cumin seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Fenugreek - 1/4 tsp
Coconut slices - 1/2 Cup
METHOD
1. Soak tamarind in 1/2 cup hot water. Squeeze them well and extract the pulp. Wash brinjals and make a plus shape cut more than halfway.Check for worms and discard if so. Then add them to a bowl of water to avoid the brinjals from changing its colour. Heat 3 tbsp of oil in a kadai.Drain the water from brinjal and Add them to the oil. Saute them well in oil till their colour changes. Then remove them from oil and transfer it to a plate.


2. Add a tsp of oil and Roast chana dal, urad dal, peppercorns, fenugreek seeds, cumin seeds, coriander seeds, dried red chilli and coconut slices to light golden. Transfer them to a mixie jar and grind them to a smooth paste adding water little by little. 


3. Heat the remaining oil in a kadai. Add shallots, garlic into it. Then add few curry leaves and asafoetida to it. Saute them well. Add tamarind extract to it. Bring it to boil. Then add the brinjals. Cook for 2 minutes. Then add the masala paste. Mix well it with the brinjals. Add  1/2 to 1 cup of water to it. Add salt as required. Cook until the gravy thickens and a layer of oil starts to appear on the top. Finally, add some curry leaves to it. 


Serve hot with Rice.

Click here for more Kuzhambu Varieties.





aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 


Today my lunch was Mushroom pulao and Onion tomato Raita.To me Pulao is the simplest of all.As it is so easy to prepare and a raita is enough to go with it. Mushroom gives nice flavor to the pulao.
You can also check for other Mushroom recipes.
Here is the recipe for Tasty Mushroom pulao.
Preparation Time :10 mins
Cooking Time : 35 mins
Serves : 3


INGREDIENTS REQUIRED 
Ghee - 4 tsp
Cardamon - 2
Cloves - 5
Cinnamon - 2 (1 inch piece)
Bayleaves - 2
Onions - 1(Big sized,thinly sliced)
Green chillies - 2
Ginger garlic paste - 1/2 tbsp
Salt to taste
Pepper powder - 3/4 Tsp
Coconut milk - 1 Cup
Water - 3 Cup
METHOD 
1.Wash Basmati Rice in water for 2 - 3 times. Then soak them in sufficient water for about 30 mins.Meanwhile Slice the onions.Wash the mushrooms in water. Dry pat them and slice them.Keep all the ingredients ready.
Heat Ghee in a pot.Add in Cinnamon, Cardamon, Cloves and Bayleaves. Saute them for a minute. Then add sliced Onions,salt. Saute them to light golden brown. To it add ginger garlic paste and saute it till the raw smell goes. Chop each green chillies into two pieces and add them. 


2. Add sliced Mushrooms.Mix them well with the onions. The mushrooms will start to leave water. Add pepper powder. Adjust it to your spice level. Drain water from  Soaked Rice. Mix Rice well. Add 1 cup of coconut milk and 3 cups of water. Check for salt.Add if required. It should be bit salty. Bring it to nice boil by placing in high flame. 


3. Now Place the flame in low and cover the pot with lid. Since I have a small opening for the steam to escape in the lid I have sealed it with aluminium paper and then covered with a lid.Cook in low flame for 10 minutes. Open the lid after 10 minutes. Fluff the rice with a fork. Transfer the pulao to a bowl. Serve with Raita.


Click here for more Pulao recipes.


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

My Tea Time snacks was a simple and tasty snack from the leftover Idli/Dosa batter. Sometimes I get bored with the Idli and dosa. But there will be some batter left after making Idli on first day and Dosa on the second day. I don't want to go for dosa/Idli another day bcoz I feel so lazy to cook it again. So I usually prefer to go for the Kuzhi paniyaram or this version of  snack. You can amaze everyone with this vada. If you are so diet conscious go for the Kuzhi paniyaram or if you want a crispy snack for your tea time go for this vada.
To know how to make Idli/Dosa Batter Click here
Preparation Time: 10 mins
Cooking Time: 20 mins


INGREDIENTS REQUIRED 
Idli/Dosa batter - 2 Cup
Onion - 1(medium sized, chopped)
Green chillies - 3(chopped)
Chopped Ginger - 1 tbsp
Rice flour - as required
Salt to taste
Baking soda - a pinch
Oil for frying
METHOD 
1.Take Idli/Dosa batter in a bowl. To it add chopped onions, green chillies and ginger. Add a pinch of baking soda to it. Check for salt and add accordingly. Mix well. Add rice flour to get a thick vada batter consistency. I used 3 tbsp of rice flour as I used Dosa batter.


2.Heat Oil in a kadai/frying pan. Check for the correct temperature by dropping a small piece of batter to it. It shouldn't sink down. It should start floating. Take a tablespoonful of batter and drop it into the oil with a spoon or hand.The vadas will start to fluff up. When it is golden on one side flip to the other side. Fry until golden on both sides.


Serve hot with Coconut Chutney and a cup of Tea/Coffee

Click here for more Snacks Recipes


aleshadiary.blogspot.com
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 


Hi all. As winter has started with it cough and cold also comes home as an unwelcomed guest. So decided to make Poondu Rasam along with some Prawn dish for Rice. Having Rasam is so soothing to the soar throat. I wanted to try a new prawn recipe. Somehow came to a conclusion of making Kerala style prawns. Msged auntie and got this Recipe. I hesitated to try this recipe at first as there were coconut slices added in this recipe. But however, made up a mind to try it out. This recipe holds simple ingredients. Adding kokum gives a nice sour taste to the gravy. While tasting the dish the prawns and even coconut slices in it tasted amazing. Definitely try this Kerala style prawn curry.
You can also find my other prawn Recipes 
Preparation Time: 30 mins
Cooking Time: 25 mins
Serves : 3 Persons
INGREDIENTS REQUIRED
Prawns - 30 nos (medium sized,cleaned,deveined)
Coconut oil - 1 tbsp
Small onions/Shallots - 15 nos (sliced)
Garlic - 6 pods (finely chopped)
Ginger - a small piece (finely chopped)
Green chillies - 2 (chopped)
Curry leaves - a few 
Thin coconut slices - 1/4 Cup
Salt to taste 
Kokum - 2 pieces
Hot Water - 1/2 cup
For Making Paste
Turmeric powder - 1/2 tsp
Kashmiri Chilli powder - 1 Tbsp
Salt - 1 Tsp



METHOD
1. Clean the prawn, devein them. Marinate them with turmeric powder for about 15 mins and wash them. Soak kokum in 1/2 cup of hot water. Make a paste with Turmeric powder,1Tsp of salt and Kashmiri Red Chilli powder. Slice the shallots. Finely chop garlic, ginger and green chillies.

2.In an earthen pot heat 1/2 tbsp of Coconut oil. Once it is hot, Add chopped garlic and ginger pieces. Then add sliced shallots, curry leaves and green chillies.


3. Add coconut pieces. Saute them to light golden. Then add the masala paste. Cook in medium to low flame till the oil starts to separate. Add the soaked Kokum along with water. Bring it to boil

4.When it starts to boil. Add the cleaned prawns. Mix well with the masala. Cover the pot with a lid and cook for about 5 minutes. Then uncover the lid and cook the curry gets into a thick gravy-like consistency. Check for salt add if required. Finally, add 1/2 tbsp of Coconut oil.

Serve hot with Rice or Roti.

Click here for more Seafood Recipes.

aleshadiary.blogspot.com

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview