Tuesday, February 20, 2018

FISH CURRY RECIPES - RED HOT KOTTAYAM STYLE FISH CURRY

SPICY FISH CURRY RECIPE

Kottayam fish curry is a red-hot fish curry recipe which tastes absolutely perfect along with steamed rice. This Kerala fish curry is very popular around the globe. In Kottayam, this fish curry is also known as Meen vevichath. Gamboge or kudampuli is the main ingredient which adds sourness to this fish curry. And so, this curry recipe is No tomato fish curry recipe. I have shared many fish curry recipes on my blog like Goan fish curry, Kerala fish curry, Indian fish curry, Malabar fish curry, No oil fish curry etc. Do check my blog for a variety of fish curry recipes. So let us move on to the recipe showing how to make Kottayam style fish curry recipe / Kottayam meen curry. 

Kerala fish curry malabar kottayam spicy fish curry yummy tasty swad curry fish recipes ayeshas kitchen goan


INGREDIENTS

Fish                - 3 nos, make thin slices
Mustard seed  - half tsp
Fenugreek seed - 1 tsp
Garlic  - 3 cloves, chopped
Ginger - a small piece, chopped
Green chillies -  3nos, sliced
Shallots  - 10 nos, chopped
Kashmiri chilli powder- 2.5 tbsp (must use this chilli powder for the fine red texture)
Turmeric powder - 1 tsp
Gamboge / kudampuli  - 2 pieces, soaked in water
Water   - 1.5 cups
Coconut oil - 2 tbsp + quarter tsp (for seasoning)
Salt

PREPARATION

Please watch the below video showing how to make kottayam meen curry



  • Clean the fish well and cut into small pieces. Drain it well and then set this aside.
  • Soak the gamboge in water and set this aside.
  • Now heat a clay pot (more prefered) with coconut oil (2 tbsp). Once hot, add mustard seed and fenugreek seed. 
  • Allow it to splutter and then add chopped ginger, garlic and green chillies.
  • Saute for 2 minutes over a low flame and then add the chopped shallots.
  • Saute until shallots turn soft and then make the flame to very low (which is very important).
  • Now we have to add the spice powders. Add the turmeric powder along with kashmiri chilli paste (mix the kashmiri chilli powder with some water and add it little by little until it forms a paste). If you are using normal chilli powder, then add less (than mentioned ) as it will be too fiery. 
  • Saute well over a very low flame until the oil separates or floats on the top (which is very important for getting the reddish color to this curry).
  • When done, add the gamboge along with the soaked water and salt. Mix well. Allow it boil. Then add the water (1.5 CUPS).
  • Again mix very well, cover it with a lid and allow it to boil.
  • When it starts to boil, add the fish pieces. Swirl the pot. And then cook for 5 to 8 minutes or until fish pieces are done.
  • When done, add quarter tsp of coconut oil on the top and remove from flame.
  • Let it sit covered for an hour and then serve.... for the best result. 
  • It pairs best with steamed rice or chapati.
  • Watch the video here - click here

Tuesday, February 13, 2018

NO BAKE OREO CHEESE CAKE

NO BAKE DESSERT

Cheesecake, one of my family favourite sweet dessert. Cheesecake consist of one or more layers where the bottom layer or base will be often made from crushed cookies or sponge cake or graham crackers. Here am going to share the recipe for a no-bake cheesecake. Yes, it is very easy to whip up a no-bake cheesecake and thus impress your friends and family. Oreo cheesecake, Mango cheesecake, Nutella cheesecake like so you can make a variety of yummy and creamy desserts. Oreo cookies in cheese cream are perfect for a  party dessert idea. And I think this is the best way to make those cookies lovers happy. Moreover, oreo desserts are definitely a crowd pleaser. My Rose (my lil baby) will die for oreo desserts. So let us move on to the recipe showing how to make No bake oreo cheesecake.

no bake oreo dessert cheesecake oreo cheesecake chocolate dessert recipes

no bake oreo dessert cheesecake oreo cheesecake chocolate dessert recipes



INGREDIENTS

OREO LAYER

Oreo cookies  - 16 cookies
Unsalted butter - 50 g, softened

CREAM CHEESE LAYER

Cream cheese   - 200 g, softened, (i used Almarai cream cheese)
Powdered sugar - half a cup
Vanilla essence - 1 tbsp
Cool Whipped cream  - 2 cups (click here how to make it)
Chinagrass melted  - 10 gm (melt it to a clear liquid and cool it slightly)

TO DECORATE

Oreo powder    - quarter a cup

PREPARATION

Please check the below video showing how to make No bake oreo cheesecake 


  • Grease and line the sides of the springform with butter paper and set aside ready. I took two mini springforms. 
  • Butter and cream cheese must be at room temperature.
  •  To the grinder, add Oreo cookies and grind it to a fine powder. 
  • To this, add softened unsalted butter and mix well to combine.
  • Layer the prepared pan with this oreo mixture and level well with a spoon. Keep refrigerated for 10 minutes.
  • Meanwhile, prepare the cream cheese layer. For that, add the softened cream cheese in a bowl and beat until creamy.
  • When done, add the powdered sugar little by little. Beat until creamy.
  • To this add vanilla essence and again beat well.
  • Now add the cool whip (click here to see how to make it) to it (prepare the whipped cream and let it cool ) and fold well.
  • Then add the melted china grass (cook the chinagrass in water until it turns to a clear liquid. when done, pass it through a strainer and set aside in a bowl) which is slightly warm. Or you can use gelatin instead.
  • Whisk the chinagrass mixture until well combined. 
  • Now pour this prepared cream cheese layer over the oreo layer. 
  • Level the top and tap well.
  • Keep refrigerated for 6 hours or overnight to set.
  • When done, decorate it with oreo powder and serve chilled.
  •  Please watch this video no bake oreo cheesecake

Thursday, February 1, 2018

HEALTHY RECIPE WITH BITTER GOURD - BITTER GOURD PICKLE

BITTER GOURD RECIPE

Bitter gourd/ bitter melon/ kaipakka is an excellent source of various vitamins and is high in dietary fibre. Bitter gourd contains twice the calcium of spinach, twice the beta-carotene of broccoli and twice the potassium of a banana. Moreover, the insulin-like compound in Bitter melon is suggested as insulin replacement in diabetics patient.Some of the health benefits of bitter gourd are as follows - bitter gourd helps to kill cancer cells, it helps in treating blood disorders, it is beneficial to diabetic patients, it helps to improve eyesight, it helps in boosting the immune system, it is beneficial for respiratory disorders and much more. It is better to drink bitter melon juice than using bitter melon in any dishes. But as it tastes bitter, we refused to drink bitter melon juice. So here is my simple, yummy and healthy recipe with bitter gourd. Though the vitamins and enzymes will get destroyed in heat, you will still benefit a lot from its minerals and phytonutrients. This pickle with bitter gourd is very healthy when compared to other pickles. Here all the ingredients are cooked together in a clay pot until done and finally tempering the pickle with very less oil. Still, it tastes very delicious and is very less bitter too. So let us see how to make bitter gourd pickle / kaipakka achar.

Kaipakka achar kerala pickle recipe bitter gourd recipes bitter melon recipes condiments chammanthi kaipakka juice pavakka recipe pavakka achar

Kaipakka achar kerala pickle recipe bitter gourd recipes bitter melon recipes condiments chammanthi kaipakka juice pavakka recipe pavakka achar

Kaipakka achar kerala pickle recipe bitter gourd recipes bitter melon recipes condiments chammanthi kaipakka juice pavakka recipe pavakka achar

You might also like


INGREDIENTS

Bitter gourd / kaipakka / pavakka - 3 nos, sliced and chopped 
Onion - 1, big, chopped finely
Garlic - 1 pod, chopped
Green chilies  - 2 nos, slit
Tomato - 2, small, chopped
Tamarind/puli - a lemon sized, soaked in water and take its thick juice
Chili powder - 3 tsp
Turmeric powder - 1 tsp
Water - 1 cup
Salt

To temper

Fenugreek seed - half tsp 
Mustard seed - quarter tsp
Curry leaves
Oil

PREPARATION

Please click the below video for the detailed recipe video


  • In a clay pot (manchatti), add all the ingredients one by one. Mix well with a spoon. Add a cup of water and switch on the flame. Cover it and cook until the gravy thickens and the bitter gourd is done. (it will take around 15 to 20 minutes over a medium-low flame).
  • When done, remove from flame.
  • In a pan, heat 2 tsp of coconut oil. Add fenugreek seed and mustard seeds. Let it splutter over a medium flame. Add curry leaves and pour this over the prepared bitter gourd pickle. Close it with a lid and for best result let it stay aside for 2 hours. 
  • You can store this pickle in an airtight container and keep refrigerated for weeks.