Thursday, March 27, 2014

Pineapple Bliss

I know I'm a little bit late to post. Nowadays I'm pretty busy in Kerala with so many guests and events. I think I'll be able to get back to my routine only after returning to U.A.E.

Today's recipe is a dessert. Off to the recipe!!

Things you need

Unflavored gelatin : 2 tbsp
Cold water : 1/2 cup
Pineapple chopped  : 14oz can
Cream cheese : 2 tbsp
Powdered sugar : 2 tbsp
Whipped cream : 1 cup


Soak gelatin in cold water.
Cook the chopped pineapple with sugar, till the juice is completely dried and the pineapple is coated well with  sugar. Let it cool.
Double boil the gelatin until completely dissolve.

Mix half of the stewed pineapple with the gelatin, and pour on mini cups. 

Refrigerate for sometime.
Blend cream cheese with sugar , add remaining pineapple in to this. Mix well and fold in whipped cream.

Pour this to the cups and refrigerate for two hours.

Decorate with whipped cream.

Monday, March 3, 2014

Meen thala curry/fish head in red gravy

Earlier I hated fish! When it was served I couldn't even finish a small piece of the great King Fish. And now I can't believe I'm here preparing a curry with a fish head, something that felt so gross to me before. My hubby loved them and that's how I began to cook them. He knew that I disliked fish and was okay with me frying fish "cut and cleaned" from the market.

Now I cook varieties like fish biriyani, fish molee etc.... and my hubby and friends have liked them. 

Fish head pieces ( neymeen / king fish ) : 2 pieces
Kudampuli / fish tamarind : 2-3 ( soaked in warm water for 5 mins )
Water : 2 cups
Onion : 1 ( finely chopped )
Garlic : 3 cloves ( crushed )
Ginger : 1/2 tsp crushed
Red Chilli powder : 1 tbsp ( adjust according to your spice level )
Turmeric powder : 1/4 tsp
Coriander powder : 1 tsp
Fenugreek seeds : 1/2 tsp
Curry leaves : 2 sprig
Coconut oil : 1 1/2 tbsp
Shallots : 3-4

1. In a 'munchatti' (earthen pot) add 1 tbsp coconut oil, after it heats up add fenugreek seeds, when it changes color add crushed ginger and garlic. After a few seconds add onion and saute them well till the raw smell disappears and onions turn translucent.
2. Mix turmeric, chilly and coriander powders in about 10 ml water to make a smooth paste. When you add masala powders into the hot pan, chances are there it will get burnt-out fast, making it bitter. Instead doing this will prevent it from burning.Now add this paste and sauté it till it oozes out oil.
3. Now add the kudampuli along with water and allow to boil. After boiling for 7 mins add fish heads and cook in low flame for 5-7 mins
4. Check and adjust the salt; not use the spoon for mixing, only swirl the pan in such a way that fish head pieces totally immerse in the gravy.
5. Open the lid, and remove kudampuli from the curry.
6. In a small pan heat little coconut oil and add chopped shallots (small onions), when it's turn brown add few curry leaves and pour this to the curry. Close the lid and let flavors set.