Chennai fish curry

Chennai fish curry is a spicy, tangy curry. It is one of my favorite versions of fish curry. Chennai has a huge fishing harbor in Royapuram which supplies many markets all over the city and state. One can get excellent quality sea fish in all the Chennai markets.Also fresh water fish is caught from many lakes around. People living there for generations are very good at making delicious fish curries and sea foods. One popular fish recipe from chennai is the Kasimedu meen kulambu. This typical Chennai fish curry differs from southern Meen kulambu by the following hints:
1.There won't be any coconut paste in chennai fish curry. Fish curry will smell just like fish curry, the way I like it very much:)
2.Chennai fish curry should have more fish pieces and it will give a strong fish flavor.Use any chunky fish pieces like king fish.
3. Madras / chennai meen kuzhambu needs lot of onion and tomato with lesser tamarind. Chennai people won't make fish curry without tomato, whereas others care less for tomato.
4.If needed chennai people would add little coconut milk extract (very rarely), but not the ground coconut masala.
5. Any cooking oil like peanut oil, sunflower oil or sesame oil can be used in chennai fish curry, while village style south fish curry demands sesame oil only.

Salmon fish in Indian curry.

Salmon and Evoo in Madras meen kulambu. Any chunky fish like King fish and peanut oil are traditionally used there.

Tangy spicy Madras style fish curry.

Ingredients:
King fish / salmon - 1/2 kg (1 lb)
Tamarind - 1 small lemon size
red onion - 2 (medium big)
garlic - 10 cloves
tomato puree (3 crushed) - 3/4 cup
red chilly powder - 1 1/2 tsp
coriander powder - 3 tbsp
turmeric powder - 3/4 tsp
curry leaf - 2 sprigs
oil - 3 tbsp
mustard seeds - 1 tsp
fenugreek seed  (venthayam / methi) - 1 tsp
cumin seed - 1 tsp
sea salt - 2 tsp (as per taste)
green chilly - 2

Method:
* Soak tamarind in warm water along with salt. Extract juice using 2 cups of water.
Put coriander powder, turmeric powder, red chilly powder, salt in the tamarind extract. Keep aside.
* Clean the fish in water and cut into medium size pieces. Sprinkle some salt, turmeric powder and let it marinate till we prepare the curry (15 minutes).
* Chop onion very finely. Heat oil, add mustard seeds, fenugreek seeds, cumin. As soon as mustard starts crackling, add curry leaves, finely chopped onion and saute till onion turns soft and mild red.
Then add the crushed tomato (chop them finely and squeeze with hands) and saute till the oil shows up. Put the peeled chopped garlic and saute for a few seconds.
* Then pour the tamarind extract, slit green chilly. Bring it to a boil. let it boil for 5 minutes in medium heat till raw smell goes.
* Then add the fish pieces. Cook covered in very low heat till curry gets little thick (10 minutes). Don't stir in between. If needed gently shake. Switch off.
Chennai fish curry is ready!

Serving suggestion:
Serve hot as curry over rice.
The usual side dish for meen kulambu and rice are fried fish, omelet, ripe mango pieces.

Note:
I have used extra virgin olive oil and salmon instead of the traditional ingredients as I had that in hand on that day and we liked the curry very much. Salmon tasted similar to King fish:)
Add a tsp of jaggery (brown sugar)before switching off,  if it needs lesser sourness. 

Ragi Malt

I am sure every Indian would know to make this ragi drink and I wanted my blog to have this too:)
Many years ago with the introduction of TV and advertisements to India, many people started  buying the energy powders and brand named health drinks and started believing that it was their favorite hero's energy secret:) It would be surprising to see even the mothers from typical villages which grow these Ragi (African finger millet), appreciating the store bought health mixes. In my house too we had started naming one favorite drink for each person and used to buy a bottle per month. But then one of our elderly relative from our village (Annapazham achi) while visiting us, told my mom how much government officers were stressing the noon meal schemers to provide sathu mavu urundai (power packed home made sweet balls) for pregnant women and explained the benefits of age-old homemade drinks. She would always make us love our traditional foods than buying something from supermarket:) Her smiling face, fairy tales and folk tales could make any kid sleep tight:) She brought us the recipe to make that urundai and this energy drink and reminded my mom to stick to the older recipes than buying something made commercially. Even though at that age I preferred telling my friends that we all drink the expensive one, I secretly started liking this home made Indian ragi malt better and now I don't hesitate to tell it to the world:) Here I have given one recipe for ragi malt directly from a readymade ragi flour and one recipe from scratch.

Ragi malt, Indian ragi drink, Finger millet drink, keppai kool, keppai koozh, kelvaragu sahu mavu kanji

Ragi malt and one of my favorite coffee mugs, we bought during Christmas.

Simple keppai koozh / ragi malt:
Ingredients:   (2 cups)
Ragi flour - 2 tbsp
water - 1 cup
fat free milk - 1 cup
brown sugar - 3 tsp
cardamom - a pinch

Method:
As soon as we buy the ragi flour or powdered the whole ragi from a dry grinding mill, we should dry roast it till it smells good. Do the roasting in small batches, as it is easy. Spread the roasted flour over a large sheet of paper (I use a sheet of news paper) and let it cool completely. Then store it in an airtight container for longevity. This keeps the flour fresh. Some people keep raw flour inside fridge. Both are good ways to store the ragi flour.

Do this recipe in stove top only for better taste.

Take 2 tbsp ragi flour in a stove top vessel and add 1/4 cup water. Mix well without any lumps. Break the lumps at this stage to get a smooth drink.
Then add the remaining water and start heating.
Add the milk and bring it to a boil. Simmer till it gets little thick (but drinkable).
Then add brown sugar or karuppatti (palm sugar), cardamom powder and mix well.
Serve medium hot just like coffee and tea.

Homemade Ragi malt flour recipe from scratch:
Ragi - 1 kg
almond - 10
cashew - 10
cardamom - 10

Method:
Wash the whole ragi millet multiple times and keep it in water.
Finger millet may have some small stones. Gently hold the top of the vessel and shake it many times, so that the stones settle in bottom. Soak in water for an hour.
wash a clean thin cotton or muslin cloth and place the millet on the cloth and tie , so that it looks like a pouch. Place it in a container and cover it. Let it remain for 12 hours.
In this time it would have germinated.
Sundry the germinated millet and let it dry completely.
Then dry roast it till it smells good.
Dry roast the almonds, cashew too.
Put the roasted items together along with cardamom.
Send them to a dry grinding flour mill or powder it at home.
Keep in a cool dry place and use within 2 months.

Note:
Prepare the ragi malt drink as suggested above.
In the simple version , we can add soaked almond made into a paste to the drink too.
This is a recipe for ragi malt only.
For the Tamilnadu version of sathumavu (energy powder) we should germinate green gram, whole wheat, red channa also. While powdering we would add corn (makka cholam), almond, cahsew, cardamom, cloves, sprouted dry roasted green gram - wheat - ragi. This powder stays good for 2-3 months in room temperature / inside fridge .It can also be made into a drink like ragi or into laddu. 


 

Homemade corn tortilla

Homemade tortillas are more easier to prepare if we know how to make chapati. Texture of corn is more or less similar to rice flour. So it may tend to stick to the rolling board. I keep a wax paper or plastic sheet over the rolling board, sprinkle some flour and start rolling. It peels off easily and can be cooked over any tawa or flat pan.
Anyone who tastes fresh corn tortillas will definitely have a hesitation before going for a ready made tortilla  from the grocery store.  I prefer corn tortillas than flour tortillas, as corn smells really really very good while cooking:) Homemade tortillas are incredibly lesser expensive, amazingly flavorful, soft like a cotton and no words to explain how much I love to make them at home:)

Basic corn flour from ALDI, Price: 4.4 lb / 2kg  corn flour costs $ 2.

Making corn tortilla with chapati rolling pin.

We can make cut off  perfect round tortillas using any round shaped lid.

Fresh Corn tortillas made at home.

We can refrigerate the left over tortillas...and  note down the date:)

Ingredients:
Corn flour - 2 1/2 cup
AP flour - 2 tbsp
sea salt - 1/2 tsp
water - 2 1/2 cups
oil - 2 tsp + 2 tbsp
corn flour - 1/2 cup (for dusting)

Other items needed:
Chapati rolling pin, chapati rolling board, (or) tortilla making press.
plastic sheet or wax paper - few squares

Method:
Put corn flour, AP flour, salt in a wide mixing bowl.
(I like to add some AP flour  as it helps in easy rolling of tortilla, but I don't think it is traditional).
Mix slightly. Boil the water. Add water little by little till the flour can be kneaded.
Mix well so that it rolls into a smooth ball (e.g., pizza dough or chapati dough).
Apply 2 tsp  oil and knead again to a soft ball.
Divide it into 20 lemon size balls.
spread the plastic sheet / wax paper over the rolling board.
Sprinkle some corn flour and keep one ball.
Again dust some more corn flour and start rolling it to a thin circle.
Don't bother about the serrated edges, when can make it a smooth round by pressing a sharp lid on it.
In the mean time start heating a tawa / pan.
Apply few drops of oil using a brush / flat wooden tool we use for applying oil to dosa.
Peel off the tortilla and put it on hot tawa.
Cook for 30 seconds , flip , cook again for 30 seconds and if needed cook more time till we see mild brown dots appearing on the tortilla.
Take the tortilla and store in airtight container to maintain the softness.
Wipe off the pan and again apply oil and repeat the same procedure to make all the tortillas.
Home made tortilla is ready!

Note:
Corn tortillas can be used in making endless dishes like wraps, enchilada, tortilla chips etc.
The left over can be stored air tight and kept refrigerated for a week.
Before using the refrigerated tortillas, reheat them one by one on a hot pan.

Makes 20 corn tortillas (6 inch dia).
Time taken :  45 minutes .... from start to finish.

Crab pepper fry

Cooking seafood on most of the days was a tradition in my house while growing up. While common fishes are cooked on weekdays, we reserve the exotics like crab, shrimp for the weekends, as they take more time to devour:)  Here is what I made using crab and pepper....the crab pepper fry. I am sure I coined this recipe all by myself and I love it very much. This has a thick curry like finish, a Chettinadu crab curry touch and tastes very delicious with plain white rice and curd rice. I fried some king fish pieces and a fish curry for my hubby.

The Chesapeake blue crab or Atlantic blue crab, or simply blue crab of USA tastes similar to the native Indian smaller crabs. So choose some smaller soft shell crab for Indian version of crabs. But any crab (king crab too) works good:)
Do you know why all the crabs, shrimps and lobsters turn to red color while cooking? If interested read the chemical reactions behind and appreciate the beauty of cooking:) Love this reasoning:)
other names: Nandu milagu curry, nandu milagu varuval, crab pepper fry, Indian crab curry.
If you are looking for a newer crab recipe, then try this and enjoy!

Have a crab as appetizer as soon as it is cooked....my recommendation:)

Crab pepper fry with rice and fried king fish.

Have another look at my crab fry...flipped side :)

Ingredients:
Small crab - 6

To grind:
Coconut - 1/2 cup
black pepper - 2 tbsp
cumin - 1 tsp
shallot - 4
To mince:
garlic - 1 whole
Others:
fennel - 1 tsp
oil - 2 tbsp
red onion - 1
curry leaf - few sprigs
turmeric powder - 1/2 tsp
garam masala powder - 1tbsp
coriander powder - 3 tsp
green chillies - 4
tomato puree - 1/2 cup
salt - to taste

How to clean the crab:
Wash the crabs twice or thrice till there is no impurities.
Open the shell in stomach side (opens like a pocket with button) and discard that shell (retain other shells surrounding the meat).
Do this for all the crabs, keep them in water , squeeze and remove the yellow and green portions from stomach.
Keep the legs intact.
If cooking the long king crab legs, then gently break it at joints and cut the longest limb into two (helps the masala to penetrate better). This step is not necessary for soft crabs.

Method:
Take a  wide huge thick bottom vessel.
Heat oil , add fennel and let it get red.
Then add the finely chopped onion and fry till it gets red.
Then add the minced garlic and fry for a few seconds.
Grind the items given to a fine paste with little water.
Now put the masala, tomato puree, turmeric powder, salt, garam masala, slit green chilly, coriander powder along with cleaned crab in to the vessel.
Close tightly, cook in medium flame and stir every 3 minutes.
After few minutes the crabs will turn red color while cooking, reduce flame.
Cook for 15 minutes or till the curry gets thicker.
Add fresh curry leaves, chopped cilantro and switch off.
If needed sprinkle few drops of lemon.
Crab pepper fry is ready!

Serving suggestions:
Serve as side dish / main curry over plain rice.
Tastes great with curd rice.
Makes a starter dish too.

Semiya Pulav

Semiya pulav is a very quick and yummy main course. Semiya briyani or pulao was a new food to me, till I tasted it for the first time from my colleague's tiffin box. Many years ago, I met this happy personality Mythreyi mam, a beautiful woman, can drive a car in that small town, knowledgeable and friend for most of the beginners there. Whatever clarification we would ask, she would smile as if it is easy and would show a simple yet enjoyable way. Her memories are sealed with me by this recipe she shared.  

Spring has sprung in our state now. Have a look at this beautiful tree in our apartment. We are blessed to have this tree very close to our house, and I am enjoying this view now. I love this tree very much and photograph it through all the seasonal colors it show. It is totally green in summer, brown branches n fruits in winter. As soon as the spring starts, the tree will bloom in pretty pink flowers all over the tree before getting leaves.  Just seeing this gives me a lot of cheer and hope. Hubby and me have given it a name....'thevathai maram' 'தேவதை மரம்' means 'Angelic tree' and also my 'pinky tree':) Don't get surprised, we name everything we adore:) Most of the mornings we come near our window, sniff the fresh air and enjoy our cup of tea while watching this tree and the beautiful singing birds that visit.

Pink blossom tree in full bloom. Spring has sprung!

Ingredients:
MTR semiya - 2 cups
ghee - 1 tsp
oil - 2 tsp
water - 2 cup
bay leaf - 1
cinnamon - 1 inch
--------------------
onion - 1/2
green beans - 5
carrot - 1
peas - 1/2 cup
cilantro, mint - few leaves
green chilly - 3
tomato - 1
ginger garlic paste - 1tsp
------------------------
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
curry masala powder - 1 tsp
coconut milk powder - 2 tsp
salt - to taste
lemon juice - few drops

Method:
In 1 tsp ghee fry the semiya till few pieces turn golden red. (If using a ready made roasted semiya or not, just fry it in ghee).Take it out.

Cut the beans into 1.5 inch pieces. Cut the carrot to same length thin strips.
Defrost the peas. Chop onion, tomato, mint cilantro, chilly and keep them separate.

Heat oil in the same wok and put bay leaf, cinnamon.
Immediately add finely chopped onion and fry till it turns golden.
Then add ginger garlic paste, stir for few seconds.
Add chopped tomato and cook till it is soft.

Now add the chopped vegetables, peas, green chillies, mint, cilantro, salt, powders given above except coconut milk powder. Stir well and cook covered with few tsp of water. After it is completely cooked, add 2 cups of water. Dissolve coconut milk powder. Bring everything to a boil.

Add the roasted semiya, reduce flame and cook covered till it absorbs all the moisture. Switch off , sprinkle lemon juice and fluff it using a fork without mashing.
Now it may seem a little mushy, but after a few minutes it will get fluffy.
Let it rest for 5 minutes, garnish with chopped cilantro and serve!

Semiya pulav is ready!

Serving suggestion:
Serve as main course with any raitha (I would suggest onion raitha /vengaya pachadi).
Makes a tasty lunch pack too.

Fruit and nut kulfi ice cream

Ice cream topped with jelly.

update: Fruit and nut kulfi ice cream I made for hubby's office party,  June 5 ,2013

(for a Large party tray) You can do 1/4 of this recipe for a 4 member family.

To soak and grind:

Almond - 20
cashew -20
cardamom seeds - 2 tsp
saffron - 3 strands

Other ingredients:

Almond - 10
cashew -10
pistachio - 10
Tooti frooti (dry fruits) - 1/2 cup
raisin - 1/2 cup
Sweetened Condensed Milk - 14 oz 2 cans (400 gm each)
fat free Whipped Topping 8 oz (225 gm) - 5 packs
sugar - 3/4 cup
milk - 1 cup
(prepare sugar solution, by bringing to boil 1/4 cup water and this sugar. Let cool completely)

Preparation:

Powder the cardamom. keep aside.
Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel .
Grind immediately to a coarse paste along with milk , saffron and cardamom (elachi).
In a wok dry roast the almond, cashew, pista and chop it to very small pieces. Let it cool completely. Keep aside.
Buy the tooti fruiti pack from Indian store or use candied dry fruits like pineapple, pear etc.

Method:

The whipped topping should be kept in refrigerator till we start using.
In a mixing bowl add the almond paste, sugar solution and Condensed milk . Mix well.
Then blend in the raisin and dry fruits. (keep the chopped nuts for decoration).
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 8 hours - overnight.
After the ice cream is completely frozen, then garnish it with sliced roasted nuts.
Tooti fruity kulfi  ice cream is ready!

Note:
Always use dry fruits that won't get hard or chewy in this ice cream.
I suggest using tooti frooti from any Indian grocery shop. (I don't know the exact spelling of tooti fruity, so giving a lot of variations....LOL)
Click to see, how I make my own tooti fruity.
Little raisin and finely chopped dates can also be used. Top with any jelly of your choice and serve.

update:

I made this nuts kulfi ice cream for Hubby's office party May  28, 2015.

Wheat dosai

Ingredients:
Wheat flour - 1/2 cup
sour dosa batter - 1/4 cup
salt - to taste
water - as per need
oil - as per need
finely chopped onion - 2 tbsp
cumin - 1/2 tsp

Method:
Put the wheat flour in a mixing bowl. Add water and make a batter of runny consistency.
Add all the other ingredients. Mix well.
Heat a thick dosa tawa (without applying oil and till hot, then reduce flame) and pour 1 ladle, spread to a fine thin circle.
Drizzle some oil , flip once, let it cook for a few seconds and take out.
Crispy wheat dosai is ready!

Serving suggestion:
Serve with chutney.


Note:
Soft wheat dosai for dinner:
Mix 1 cup wheat flour, salt, required water. Spread oil before pouring batter as a thicker dosai, flip and serve.