Friday, June 24, 2011

Fish Cutlet

Normally fish can't keep long in the fridge since the taste will not same as freshly bought. Here in this case, i prefer to do fish bake, otak-otak , cutlets, or anything else but not curry. This time i intended to do cutlets with some leftover fishes, so that my son could have it as snack.  Since im doing for my son as well, therefore i used minimal spices and just added the ingredients as i wish. I can't believe as this is the best cutlets ever that i made so far.  So funny!  Sambal gravy was served together especially for my hubby.


  • 500 gm fish preferably spanish mackerel (tenggiri),marinate with fish masala powder for 10 minutes then steamed and flaked.

  • 2 medium potatoes, boiled and mashed

  • curry leaves, chopped finely (opt)

  • 2 tbsp of coriander leaves chopped finely

  • 1 onion chopped finely

  • small piece of ginger, chopped finely

  • 1 red chillies finely sliced

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp of lime juice

  • 1 tbsp coarsely pounded fennel seeds

  • salt

  • 1 egg well beaten

  • Bread crumbs.

  • Oil for frying

Mix all the ingredients together except egg and bread crumbs. To make more refine and well mixed, i dry blended the mixture  in a food processor without water for 2-3 minutes.

Substitute for the bread crumbs, cornflakes were blended to semi fine texture.

Shape the cutlets into rounds and press to make it like vadai.

Dip and coat with egg then into breadcrumbs.

Heat oil in a pan.

Fry each cutlets after final touch in medium flame until cooked or golden brown.

Serve hot.

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Thursday, June 23, 2011

Aval Payasam

For the first time my mom is contributing her precious recipe for my blog. At first she was reluctant, but manage to persuade her. Thousand words just cant describe the efforts that she had took to serve us wonderful dishes every time.  Appreciate her cooking for our entire life.  She for her most admirable talent, skills and passion in cooking.  Still long way for me to go...

This payasam one of her favorites and specialties. It's really tasted divine. I just can't wait for the second round...!  This is the best payasam ever tasted.

Ingredients :

  • 1 cup aval (beaten rice)

  • 1 tbsp ghee

  • 1 1/2 cup Water

  • 3 cup Fresh milk / Full cream milk

  • 1 1/2 cup Sugar

  • a pinch of salt

  • 1/2 cup Sago

  • Cardamom powder

  • 2 Screw pine leaves

  • yellow coloring (*opt)

  • Roasted Cashew nuts (*opt)

Preparation Method :

Heat a pan. Add 1 tbsp of ghee and fry roast aval(beaten rice) in low fire until crisp and golden brown.

In another vessel, bring the water to boil. Then add sago to the boiling water. Stir occasionally to prevent lumps. When the sago cooks it looks transparent and sticky. Add a pinch of salt and screw pine leaves  as well during boiling.

Now add 3 cups of milk to boil with the sago. Stir to mix well.  After 2 minutes, add sugar to dissolve.

Add cardamom powder and yellow coloring.

Let the milk simmer to thickens. Don't substitute with low fat milk cause it could not give the rich creamy taste according to her. Milk is very important for this payasam.

Finally add roasted aval(beaten rice) and let it to simmer for 2 minutes then turn off heat.

Garnish with roasted cashew nuts.

Wow.... Yummy as my son says!

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Tuesday, June 21, 2011

Kuzhi Paniyaram

Kuzhi paniyaram is a typical Indian breakfast made from idli/dosa batter. I really can't remember when i tasted this for the first time as my mom hardly do this, but i'm pretty sure when i start to crave for this awesome dish. It was when i tasted ever tasty kuzhi paniyaram which bought by a friend. Since that day, my crave for paniyaram grew till i bought a paniyaram mould myself and try it out myself.

I was so eager to try this after bought the mould. Therefore i had came out with different batter recipe.

  • 1 cup rice

  • 1/2 cup urad dal

  • 1/3 cup sago

  • yeast

  • salt

  • 1 tbsp grated coconut

  • 4 dry chillies chopped

  • 1 onion chopped

  • 1 tsp sugar

  • 1 tsp urad dal

  • mustard seeds

  • cumin seeds

  • curry leaves chopped

  • a pinch of turmeric powder

  • 1/2 inch ginger

Preparation method:

Soak rice and urad dal for 6 hours. Add sago one hour before to grind. Grind all together to idli batter. Add yeast and ferment overnight.

Heat oil in a pan. Add mustard seeds to splutter. Add cumin seeds and urad dal to fry.

Add dry chillies, curry leaves,  onion chopped and ginger chopped. Fry to cook. Add coconut as well followed by turmeric powder. Fry well. Add salt and sugar to taste. Pour into the batter and mix well.

Heat the paniyaram mould  with 1 tsp ghee on each pit. Pour 3/4 full the batter. Cook in medium flame. Turn over once cooked on one side.  Cook both sides brown and crisp. Remove from fire.Serve hot with coconut chutney.

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Monday, June 13, 2011

Gulab Jamun

Gulab Jamun its a traditional Indian Sweets made basically from milk and served with sugar syrup. I had been wondering for years for Is it so hard to do Gulab Jamun?  The question answered when i attempt to try it one Friday evening for prayers. It was not hard as i imagined. Just few things need to take into consideration to make soft spongy sweet balls.  Its such a divine sensational mouth watering sweet ever!

Its best to soak overnight the balls in the sugar syrup.

Ingredients :

  • 2 cup Milk Powder

  • 1 cup All Purpose Flour

  • 1 tsp Baking Powder

  • a pinch of Cardamom Powder

  • Ghee

  • Oil for frying

  • 1  cup Fresh Milk

For Syrup :

  • 2 cups of Sugar

  • 2 drops Rose Essence

  • 1 cup of Water

Preparation Method :

  • Heat the milk until reduces half from the quantity. Keep aside to cool.

  • Mix milk powder, all purpose flour, cardamom and baking powder in a wide bowl. Whisk to combine.

  • Add few drops of ghee.

  • Add enough milk to the mixture to form a  medium hard dough.

  • Damp your both hands with ghee. Gently roll small balls in between your palms and keep it in a greased plate.

  • Heat oil in a deep bottom vessel. Slow the fire, but make sure the oil is hot enough to fry the balls.

  • Gently put the balls  inside the hot oil. It will sink at the bottom. Do not disturb.

  • After a while the balls will rise to the surface. Let it evenly cook inside browning outside in the medium heat.

  • Remove the balls from the hot oil and soak it in sugar syrup.

For Sugar syrup:

Mix 2 cups of sugar to 1 cup of water. Add rose essence. May add cardamom powder instead of rose essence. Let the sugar dissolve and boil for 7 minutes at least.  Keep warm. Add the fried balls straightaway after fried.  Soak the balls for overnight for better taste.

There's no words to describe when it just melts in your mouth!

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