Aug 29, 2008

Kappayum Meenum ( Tapioca with Fish Curry )








Kappa and Meen Curry is a quintessential contribution in Kerala cuisine.
The traditional taste of Kappa and Meen Curry is still preserved uncorrupted in the toddy shops ( shops selling coconut beer ) in Kerala.


Featured here is the Kappa and Meen Curry in its original form.

A resent trend is to serve these traditional foods in 5 star hotels and in houseboats- to popularize this among the visitors- especially from abroad; to give them a taste of authentic Kerala food.

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.


If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).






Preparation of Kappa

Kappa – 500 g
Mustard – 1 teaspoon
Jeera Cumin seeds – ½ teaspoon
Green chillies – 4 , cut lengthwise
Curry leaves – 2 spring
Small onion – 5, cut into thin slices
Salt – to taste
Cooking oil – 2 teaspoon

Ingredient for coconut masala

Grated coconut -1 cup
Turmeric powder- ½ teaspoon
Red chilly powder- ½ teaspoon
Garlic – 5 cloves, crushed

Mix all the ingredients nicely. Keep aside.

Method

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for 10- 15 minutes.

Most important : Drain off this water. Don’t use it for any other purpose.

In a kadai / frying pan, heat oil on a medium heat. Add mustard seeds. When they splutter , add jeera, curry leaves, small onion slices and green chillies. Saute well for 2 minutes. Add cooked Kappa. Mix it well. Add coconut masala and salt. Mix all the ingredients again. Cook on a slow flame for 10 minutes. Stir occasionally. Serve with Meen Curry. Here is the recipe of Meen Curry.

This is the another form of Kappa as evening snack.
Big pieces of Kappa and combination with Ulli .

Ingredients for making ulli ( small onion – chilly mixture )

Small onion -10, chopped roughly
Red chilly powder – 1 – 1 ½ teaspoon
Salt – to taste
Oil – 1 teaspoon

Method
Crush above ingredients in the mixer for 30 seconds. Serve with Kappa.



Recipe of Meen Curry

You will need

Fish pieces - 500 g (Seer fish / Nemmen / Pomfret )

Small onion - 10, thinly sliced

Ginger - garlic paste - 1 tablespoon

Red chilly powder- 2 teaspoon

Kudampuli / ( Tamarind juice )- 3 ( 3 chula soaked in salt water )

Tomato - 2 , roughly chopped

Curry leaves - 2 springs

Cooking oil- 2 teaspoon

Salt - to taste

Water- 1/2 cup

Coconut milk - 1 cup thick milk

Method

Wash and cleaned the fish. Marinate the fish pieces with salt and turmeric powder and keep aside for half an hour.

Heat oil in a meen chutty. Add small onion and fry till golden colour. Add curry leaves , red chilly powder , tomato, and ginger - garlic paste. Saute well for 5 minutes. Add kudampuli pieces and fish pieces. Add salt to taste and half cup water. Cover with the lid and cook for 15 -20 minutes or till done. Switch off the gas flame. Add 1 cup thick coconut milk and strir well. Serve with Kappa.




Visit here for Kappa Puzhukku

Ragi Idli



Ragi Idli is good for health and nutritious !!!!!

Ingredients

Ragi Flour - 1cup
Uraddal ( black gram ) - 1 cup
Boiled rice -2 cups
Salt to taste

Method

Wash and soak urad dal and rice separately for 6-8 hours or overnight. Grind both separately. Mix both and ferment for at least 8 hours. Add Ragi flour to mixture. Add salt. Set aside to ferment for five to six hours. Grease the idli karoris with little oil. Pour batter in individual katoris and steam idli cooker for 15-20 minutes. serve hot with Sambar and tomato chutney / coconut chutney.

Aug 28, 2008

fish ' n ' fresh - Anna Nagar - Chennai for fresh fish



At fish ‘n' fresh one can get wide range of more than 100 varieties of Fish, Prawn, Crab and other sea-food delicacies. Other meats include Chicken, Mutton, Beef and Pork in its fresh wholesome and pre-packaged form. Also available vegetables , grains, cereals, biscuits, noodles, imported foods...

Do you know where to get Bengal's most favourite Hilsa fish in Chennai ? Yes !! It's available in fish ' n' fresh and it costs Rs 390 / kg.

fish ' n' fresh
AJ Block , 4 th Avenue
Shanti Colony
Anna Nagar
Chennai # 32502081


Here's the photos of Fried Pomfret.. We bought this fresh pomfret from fish 'n ' fresh.

Visit here for fried fish recipe.






Antioxidant rich fruits and vegetables

Fruits
1. Prunes
2. Raisins
3. Blueberries
4. Blackberries
5. Strawberries
6. Raspberries
7. Plums
8. Oranges
9. Red grapes
10. Cherries


Vegetables
1. Kale
2. Spinach
3. Brussels sprouts
4. Alfalfa sprouts
5. Broccoli flowers
6. Beets
7. Red bell peppers
8. Onions
9. Corn
10. Eggplant

Move this antioxidant-rich produce to the top of your shopping list.

Aug 27, 2008

Photo of Koottumman ( Special Konkani Dish )




Koottumman is a special dish in Konkani Cuisine. Coconut milk and vegetables are the main ingredients. Green chillies are used instead of chilly powder. First step -- slice vegetables to equal size . Cook vegetables in thin coconut milk (Vegetables- Pumpkin, ash gourd, long beans , potato, colocasia ( chemb ) green chillies, ...add salt to taste ) and in the final preparation add thick coconut milk and a pinch of Hing / asafoetida.
It's very delicious and healthy.

Aug 26, 2008

Nutrition in Pomegranate



Characteristics of Pomegranate

Shape—The fruit resembles a cricket ball both in size and texture of the skin. The fruit is redish yellow to crimson with crown at the top.

Skin– Hard and Shiny.

Flesh—Inside the seeds are soft, dark red and pearly.

Taste—Sweet, very juicy.

Keeping Quality—Good.

Storage—At 0 degree to 4 degree C, upto 3-4 months.

Usage— Used in fruit salad and for juice.

N U T R I T I O N
(Per 100 gm of edible portion)

Moisture …………….……...…..78.00gm
Protein……………...…………….1.60gm
Fat……………………..…………..…0.10gm
Minerals……………...……………0.70gm
Fibre……………………………..….5.10gm
Phosphorous….……..…….....0.07gm
Iron………………………………….0.30mg
Calorific……………………...….65.00mg
Riboflavin….……....…..…. .100.00mg
Vitamin C…………………….…16.00 I.U

Aug 24, 2008

Kaju Katli from Adyar Ananda Bhavan - Chennai



Kaju Katli is an Indian sweet made from cashews, sugar, cardamom powder and ghee.
Visit Adyar Ananda Bhavan for pure ghee sweets
Adyar Ananda Bhavan
Chennai #24469977

Aug 23, 2008

Idli- Vada from Murugan Idli Shop - Chennai








We had Idli- Vada from Murugan Idli Shop. Idli was very soft and just like a flower and they served 3 chutneys and sambar. Highly recommending Murugan Idli Shop for delicious vegetarian '' Chennai '' specials including hot coffee and their quick and friendly service ( Ambiance - - don't expect flashy - just a simple and normal restaurant but food is good ) .

Visit here for more Idlis.....

Murugan Idli Shop Chennai Branches
GN Chetty Road # 28155462 / 42025076

North Usman Road # 42084842 /28155399
Ramanathan Street ( Next to Ranganathan street ) # 24345343

Tripicane- Hameda Shopping mall # 42156066

Opp to Velankanni Church, Besant Nagar # 42018181
Madurai Branches

196, West Masi Street #2341379

46, Thalavoy Street#2624488

4th & 5th Platform, Railway station #2342551

Aug 21, 2008

My gadget crazy son's new Deep Red PSP slim ( play station portable )



PSP deep red slim



These are the photos of my son's new PSP slim deep red. My husband bought this from Kuala Lumpur recently.

2D Refrigerator Magnets from Beijing






Two of our Chinese friends from Beijing gifted these magnets and lapel pins ( for me ) when they visited here recently. Thanks a lot Yuen & Yan ... Thanks for the coins also.

Photos of Japanese Dishes at Excapade Sushi - Brunei

My husband had been to a Japanese Restaurant in Brunei recently. He relished a wide variety of Japanese Dishes...These are the wonderful photos.

This food train is awesome !!!!








Nutrition in Potato


Characteristics
Diam—45 mm to 65 mm.
Shape—Oblong to round.
Colour– Light yellowish to Dark brown
Storage— 4 degree C at 85 to 90% RH

N U T R I T I O N
(Per 100 gm of edible portion)

Edible portion ……..……….…….85.00%
Moisture……...……………...….....74.7gm
Protein………...……………...……..1.60gm
Fat ………………………..…….……...0.10gm
Minerals……..………………..……..0.60gm
Fibre………………………..……...….0.40gm
Carbohydrates…….………….….22.60gm
Energy………………………………...97.00cal
Calcium……………………...….....10.00mg
Phosphorous……..…………..…..40.00mg
Iron……………….…………...……...0.70mg
Carotene……….….……………....24.00ug
Thiamine….….…...………...…...0.10mg
Riboflavin.….…...………...…....0.01mg
Vitamin C………………………...…17.00 mg

Aug 20, 2008

Nutrition in Grapes


Characteristics
(THOMPSON SEEDLESS)

Size—16-18 MM. On maturity the TSS as tested through refractometer is 19-21 degree.

Skin– Thin green.

Berries—are seedless and are oval or elongated with perishable attachment to the main bunch.

Bunch– is conical.

(BLACK SEEDLESS)

Size—16-18 MM. On maturity the TSS as tested through refractometer is 17-20 degree.

Skin– Thin black.

Berries—are seedless and are round with perishable attachment to the main bunch.

Bunch– is round / conical.

N U T R I T I O N
(Per 100 Gm O Fedible Portion)
Green Black

Pulp/Stone........80.00......... 72.00%
Protein..............0.50.......... 0.60gm
Fat....................0.30.......... 0.40gm
Minerals ......... .2.90.......... 2.18gm
Fibre ............... 0.60.......... 0.90gm
Carbohydrates..16.50........ 13.10gm
Energy............ 71.00........ 58.00cal
Calcium.......... .20.00........ 23.00mg
Phosphorous.....30.00........ 23.00gm
Iron................ 1.50.......... 1.30mg
Vitamin C........ 1.00.......... 1.00mg
Vitamin B.........-----............0.15mg

WEIGHT
One bunch of Grapes - 300-500 gm

Rose Water and beauty tips


Roses are not only for Valentine's day. But apart from romantic and beauty connotations, rose have healing properties too !!!!

Keep a bottle of rose water in the fridge and use cotton pads soaked in it for tired eyes.

Spray your skin with rose water during the day to hydrate your skin.

Add a few drops of rose essential oil to your bath water and add rose petals. Lie back and relax.

Take some rose essential in your palm and then gently massage the oil into the sun affected skin areas with your finger tips. Do this until the oil is completely absorbed before going to bed. Avoid contact with direct sunlight or apply a sun block over it. Used regularly at least a day for about three months nourishes the skin from inside.

The smell of rose helps to ease depression and stress.

Aug 18, 2008

Alphonso Mango



Alphonso (हापुस Haapoos in Marathi, Aapoos in North Karnataka Kannada) is a Mango cultivar that is considered by many to be one of the best in terms of sweetness and flavor. It is especially infamous for its short shelf life. It is also one of the most expensive kinds of mango and is grown mainly in western India. It is in season April through May. Weighs between 150g to 300 grams each.


Characteristics -Size—Medium.

Shape—Ovate oblique, base obliquely falttened; ventral shoulder broader and higher than dorsal.

Skin– Medium thick, Yellow.

Taste—Sweet; juice moderate to abundant fruit quality excellent. Sweet aroma with characteristic flavour, fibreless flesh.

Usage– Pulps, canning, juice, puree and concentrates.

Storage—The fruit should be precooled immediately after harvesting and stored at 12 degree—13 degree C. The temperature should not go below 10.5 degree C as this cause chilling injury. Fruit keeping quality is good.

AVAILABILITY
Ratnagiri, Devgarh, Mumbai, Bangalore and Valsad


WEIGHT -One piece of Mango - 250-350 gm

N U T R I T I O N -(Per 100 gm of edible portion)

Edible portion ……..……….…….74.00%
Protein………...……………...……..0.60gm
Fat ………………………..…….……...0.40gm
Minerals……..………………..……..0.40gm
Fibre………………………..……...….0.70gm
Carbohydrates…….………….….16.90gm
Energy………………………………...74.00cal
Calcium……………………...….....14.00mg
Phosphorous……..…………..…..16.00gm
Iron……………….…………...……...1.30mg
Vitamin C……….….……………....16.00mg
Vitamin B….….…...………...…...1.07mg
Vitamin A………………………...….2743.00ug

Aug 17, 2008

Nutrition in Guava and Chikoo



Characteristics of Guava

Shape— Round, Ovate or roundish ovate with rough surface. It is the size and colour of a tennis ball. The pulp is creamish or pinkish, soft, with small seeds.

Skin– Thin greenish yellow, straw yellow, pinkish yellow or red.

Taste— Sweet, typical aroma.

Keeping Quality – Good

N U T R I T I O N
(Per 100 gm of edible portion)

Edible portion ……..……….…….70.00%
Protein………...……………...……..0.90gm
Fat ………………………..…….……...0.50gm
Minerals……..………………..……..5.20gm
Fibre………………………..……...….0.70gm
Carbohydrates…….………….….11.20gm
Energy………………………………...51.00cal
Calcium……………………...….....10.00mg
Phosphorous……..…………..…..28.00gm
Iron……………….…………...……...1.40mg
Vitamin C……….….……………....212.00mg
Vitamin B….….…...………...…...0.46mg

Characteristics of Chikoo

Size—Small.

Shape—Round to roundish oblong. The flesh is cream to light brown and gritty with 2-3 seeds.

Skin– Thick, not very smooth, brown in colour.

Taste—Sweet.

Usage—Can be eaten fresh and as fruit salad, pulp is used for ice cream and yogurts.

N U T R I T I O N

(Per 100 gm o fedible portion)
PULP/STONE RATIO ……..75.00 - %
PROTEIN………………0.50………..1.10gm
FAT……………………….0.70…..……1.90gm
MINERALS……..…….2.00……..…3.9gm
FIBRE…………………….0.40……..…0.60gm
CARBOHYDRATES 11.00….….25.80gm
ENERGY………………..83.00......119.0cal
CALCIUM………………20.00…....30.00mg

Aug 15, 2008

Home made vegetable medu vada


Vegetable medu vada

Visit here for medu vada recipe


For vegetable medu vada you've to add a cup of vegetables and follow the same medu vada recipe. I've added a cup of finely sliced carrot, french beans , cabbage and onion .

Photos of Ilayada ( Patoli in Konkani cuisine )


Ilayada / Patoli made from rice powder
Grated coconut, jaggery and cardamom filling inside
Steamed in the pressure cooker for 20 minutes


Aug 13, 2008

Photos of home made dishes

Baby Potato Fry
Ingredients-1 teaspoon oil, thinly sliced onion, 1/2 teaspoon chilly powder, 1/4 teaspoon turmeric powder and salt. ( Side dish for Chapati )

Chicken sausage- Capsicum - Onion fry

Aug 9, 2008

Restaurant style Chicken Pepper Fry








You will need

Chicken pieces from the chicken curry - 1 plate
Onion- 1, thinly sliced
Dark green curry leaves- 2 springs
Pepper powder- 1 teaspoon / to taste
Salt - to taste
Cooing oil -1 teaspoon
Method

In a frying pan, heat oil. Add thinly sliced onions and fry on a medium flame till it get golden brown colour. Add curry leaves and fry for 2 minutes. Add chicken pieces, salt and pepper. Stir occasionally. Fry on a slow flame for 10 minutes / till the chicken pieces get dark colour and dry. Serve hot with Pulao / Chapati...