Photos of delicious fish curry meals @ Vaidyarude Hotel or Hotel Smitha, Muhamma, Kerala

Kakkairachi fry, Nethali fry (or podi meen varuthathu) & Fish curry

Homestyle Spicy Aloo Jeera

Homestyle Spicy Aloo Jeera

A tasty side dish with Rotis !!!

Serves: 3

Ingredients

1 tablespoon oil

1 onion, finely sliced

75 g shallots (or 20 nos) (chuvannulli / small onion / saanu piyyavu), chopped

2 teaspoon jeera (cumin seeds)

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

3 potatoes, cut into desired shape and boil separately (peel off the skin)

½ teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves

Method

Make a fine paste of chopped shallots and jeera in a small mixer bowl. Do not add water when making paste. Keep aside.

Heat oil in a pan / kadai. Add sliced onion and fry till golden color on a medium to low heat.

Add shallot – jeera paste. Stir well on a low heat for 3 – 4 minutes.

Add red chilli powder and turmeric powder. Stir on a low heat for 2 – 3 minutes.

Add separately boiled potatoes and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / masala mixture well coated on potatoes. Sprinkle chopped coriander leaves. Serve hot with rotis.

Bibbe Upklari or Harvi Biyye Upkari (easy method - without coconut and tendli)

Bibbe Upkari or Harvi Biyye Upkari (easy method – without coconut & tendli)

A delicious side dish, made of tender cashew nuts, potatoes and green chillies. A popular dish in Konkani cuisine, goes well with rice and thoy !!!

Serves: 3

Ingredients

2 teaspoons oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

½ cup (100 g) tender cashew nuts (harvi bee / bibbe)

2 potatoes (medium size), cut into thin slices

2 green chillies, slit lengthwise

½ teaspoon salt (or to taste)

75 ml (less than ½ cup) water

Method

Wash tender cashew nuts and drain out water thoroughly. Cut potatoes into thin slices.

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera. Fry on a low heat for 1 minute.

Add tender cashew nuts, potato slices, slit green chillies, salt to taste and 75 ml water (less than ½ cup). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 15 – 20 minutes or until done / water dries up. Serve hot with rice and thoy (Thoy – Konkani style dal) or any other accompaniments of your choice.

Thattukada style coconut chutney

Thattukada Style Coconut Chutney

A simple and tasty coconut chutney, goes well with Dosa / Idli / Vada / Pakoda …

Serves: 3

Ingredients

75 g (5 tablespoons) grated coconut

4 shallots (chuvannulli /piyyavu / small onion), chopped

1 teaspoon coriander powder

½ teaspoon red chilli powder

¼ teaspoon thick tamarind paste

½ teaspoon salt (or to taste)

2 tablespoon water

Extra 50 ml (1/4 cup) water

Method

Transfer all the ingredients (except extra 50 ml water) in a small mixer bowl and make a smooth paste. Adjust the consistency of the chutney with extra 50 ml water.

For the Seasoning:

1 teaspoon cooking oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

3 curry leaves

For the seasoning:

Heat oil in a pan. Add mustard seeds. When they pop, add cumin seeds and curry leaves. Saute on a low heat for 2 minutes. Pour this seasoning over chutney. Serve with dosa / idli / pongal / medu vada / dal vada....