Photo & Recipe links of Homemade Seafood Thali

Homemade seafood thali (Rice, Prawns masala, Kerala style fish curry, Fish fry, Spicy tapioca (kappa veveichathu) & Rasam)

Here's the recipe of Kerala style fish curry

Here's the recipe of Kappayum Meenum (Boiled tapioca with fish curry)

Here's the recipe of Prawns fry & Easy Prawns Curry

Here's the recipe of Rasam & Homemade Rasam Powder

Tomato Chutney

Tomato Chutney

A delicious chutney, goes well with Idli / dosa  varieties. Easy homestyle recipe without coconut !!

Serves: 3

Ingredients

1 tablespoon oil

1 onion, roughly chopped

6  cloves garlic, chopped

¾  teaspoon red chilli powder

2 pinches turmeric powder

¾  teaspoon salt ( or to taste )

2 tomatoes, roughly chopped  (pick well ripe, 2 big size or 3 small size)

Method

Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside  to cool for 15 minutes.

Transfer this mixture to a small  mixer bowl and blend till smooth. Do not add water. Consistency of the chutney should be thick.

For seasoning (optional):

1 teaspoon  oil

½ teaspoon mustard seeds

¼ teaspoon jeera (cumin seeds)

3 curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and fry until fragrant on a low heat. Add curry leaves and fry till crisp. Pour the seasoning over chutney and serve with idli / dosa / pongal / vada / pakoda …

Moong Ki Daily Dal ( Recipe from Sanjeev Kapoor)

Moong Ki Daily Dal (Recipe from Sanjeev Kapoor)

A very tasty, simple traditional dal with seasoning. Best combination with any Indian breads and Rice of your choice !!!!

Serves: 4

Ingredients

Please use same measuring cup to measure dal and water.

For the  dal:

1 cup / 200 ml moong dal / split yellow dal (Indian standard measuring cup of 200 ml / 8 oz capacity)

3 cups  / 600 ml water

1/2 teaspoon oil

1/2 teaspoon turmeric powder

1 teaspoon chopped ginger

Method

For the  dal:

Wash and soak dal in 3 cups of water in  a pressure cooker for thirty minutes. Add  oil, turmeric powder , chopped ginger and pressure cook for 20 minutes or until done / soft (reduce the heat to medium after 2nd whistle and cook for 15 minute). Switch off the heat. Allow the cooker to cool naturally. Open the lid.

For tadka / seasoning:

1 tablespoon oil

1 teaspoon cumin seeds (jeera)

¼ teaspoon hing (asafoetida)

1 onion, finely sliced

1 teaspoon red chilli powder

1 ½ teaspoon coriander powder

¼ teaspoon turmeric powder

1 well ripe tomato (1 big size or 2 small size), finely chopped

1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, coriander powder and  turmeric powder in 2 tablespoon water and keep aside (spice mix).

In a pan or kadai, heat oil. Add cumin seeds and fry on a low heat until fragrant. Add hing and stir well.

Add sliced onion and fry on a low to medium heat until crisp and golden color.

Add diluted spice mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes and spices well combined with onion.

Add chopped tomato mix well.

Add boiled dal and adjust salt to taste. If the dal is very thick in consistency, adjust with extra ¼ cup (50 ml) hot water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until the dal well combined with all the spices / thickens / creamy in texture.

Final tada (seasoning):

2 teaspoon oil

1 teaspoon jeera (cumin seeds)

1 tablespoon garlic, very finely chopped

1 green chilli, slit lengthwise

Method

Heat oil in a small pan / tadka pan. Add jeera and fry on a low heat until fragrant. Add chopped garlic and  slit green chilli and fry until crisp. Pour the seasoning  and chopped coriander leaves over dal and serve with rotis / rice …

Here's the recipe of Spicy Onion Fry !!!

Baingan Ki Subzi or Brinjal Ki Subzi (with rice flour)

Baingan (Brinjal) Ki Subzi (with rice flour)

A tasty side dish with rice or rotis, made of brinjal, spices and rice flour (without onion and garlic). Homestyle preparation !!!

Serves: 3

Ingredients

1 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon jeera seeds (cumin seeds)

1 teaspoon red chilli powder

½ teaspoon turmeric powder

5 medium size brinjal (baingan) purple or green  color, cut into ½ - inch cubes

2 tablespoon water

¾ teaspoon salt (or to taste)

3 teaspoon rice flour (adding rice flour will give a unique taste)

1 tablespoon chopped coriander leaves (optional)

Method

Dilute red chilli powder and turmeric powder in 1 tablespoon water. Keep aside.

Heat oil in a non stick pan on medium heat. Add mustard seeds. When they crackle, add jeera seeds. Turn the heat to low and add diluted red chilli powder and turmeric  powder. Stir well.

Add brinjal cubes, sprinkle 2 tablespoon water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes or until done/ water dries up.

At this stage, sprinkle rice flour and mix well nicely until rice flour well combined with cooked brinjal. Serve hot as a side dish with rice or rotis. Sprinkle chopped coriander leaves (optional).