Recipe of Ragi puttum - Payarum

Find out here Puttu Recipe and Kadala Curry

Health benefits of Ragi- Click here.

Recipe of Payar - Great combination with Puttu and Kanji !!!!

You need

1 cup green gram / Cherupayar
Salt – 1 teaspoon
Cooking oil – 1teaspoon
Mustard seeds – 1 teaspoon
Cumin seeds / Jeera – ½ teaspoon

Ingredients for coconut masala ( thengathirummiyath )

Grated coconut – 1 cup
Turmeric powder – ¼ teaspoon
Red Chilly powder- 1 teaspoon
Crushed garlic- 1 teaspoon ( 3-4 cloves )

Mix all the ingredients together and keep aside.

Method

Wash and soak green gram / cherupayar for 6-8 hours or overnight. Cook with 1 cup water and salt or Pressure cook for 10 minutes. It should not be overcooked.
Heat cooking oil in a frying pan. Add mustard seeds. When they splutter, add jeera/ cumin seeds and cooked green gram. Stir well. Add coconut ingredients and salt to taste. Mix well . Cook on slow flame for 10 minutes. Serve with ragi puttu / rice puttu / Kanji. Kanji is a very famous rice porridge in Kerala. Payar goes well with Kanji also.

Calorie content in Beverages

Fresh Punch - 191 cal / 1 glass

Sherbets - 100 cal / 1 glass

Fresh lime soda with salt - 0 cal /1 glass ( right choice )

Apple juice without added sugar - 110 cal / 1 glass

A mug of beer - 250 cal / 1 mug ( cheers )

Salted lassi - 70 cal / 1 glass

Banana milk shake - 226 cal / 1 glass

Processed juice packed with added sugar - 150 cal / 1 glass

Cold coffee with ice cream - 500 cal / 1 glass ( oh !! My God !!!! )

A glass of Champagne - 90 cal ( let's celebrate )

Iced tea - 50 cal / 1 glass ( go for it )

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Recipe of God's Own Country's Karimeen Fry ( Fish Fry )

Pearl Spot / Karimeen is a freshwater fish found in Southern India, especially in back waters of Kerala and western flowing rivers in Karnataka. It's a species of Cichild family and Etroplus genus.The fish, known locally as Karimeen, is considered a delicacy.

Karimeen fry is very popular in Kerala and it’s easily available in back waters of central Kerala especially in Kumarakom, Alleppey and Thannermukkom. Karimeen commands prime positions on table in Star Hotels and Houseboats. They cost a fortune depending on the size. The bigger - the more expensive.

In Chennai one can buy it from Spencer’s daily ( very seasonal), Fish O Fish and neighbourhood fish stalls. Price ranges from Rs 200 / 250 per kg.

Keralites prefer to consume Karimeen as a single piece ( it is rarely cut / slice before cooking). The popular dishes are Karimeen Fry, Karimeen Mappas ( also known as Moiley - which is a curry dish with coconut milk as base) , Karimeen Pollichathu ( smoked karimeen wrapped in banana leaves). Featured here is the quintessential Karimeen Fry.

Ingredients

Fresh Karimeen – 2 / 800 gm

1, Lemon juice- 2 teaspoon

2, Turmeric powder- 1 teaspoon

3, Red chilly powder- 2 teaspoon

4, Pepper powder- ½ teaspoon

5, Salt – to taste

6, Ginger – garlic paste – 2 teaspoon

Cooking oil for frying

Method

Wash and clean Karimeen , rub it clean again with salt crystals. Wash it thoroughly.

Mix ingredients from 1-6 with little water. Marinate this paste over the fish / in the slits and keep aside for 1 hour.

Heat cooking oil in a frying pan. Fry 1 Karimeen at a time on medium flame. Fry till golden brown. Turn the Fish over and fry other side also. Decorate with onion / tomato slices. Serve hot with rice and fish curry.